The Maple Table

Year by year

Inspections

1. Aug 6, 2026 Routine · 1 priority foundation, 3 core
   • Not serious Priority Foundation Corrected on site

     THAWING - REDUCED OXYGEN PACKAGED FISH

     ROP tuna observed to be thawing inside of packaging.

     Correction: Adjust procedures or methods to properly thaw foods. Action Taken: Tuna removed from packaging.

     Code 3-501.13 (E)

   • Not serious Core Corrected on site

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Food items in the prep coolers observed to be unwrapped or uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination. Action Taken: Covers provided during inspection.

     Code 3-302.11 (A) (4)

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Utensils in expo cooler observed to be stored with handle contacting food.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F. Action Taken: Utensils removed from food containers.

     Code 3-304.12

   • Not serious Core

     INTENSITY - LIGHTING

     Light bulb in walk-in freezer is no longer operational.

     Correction: Provide the correct lighting intensity in all work and storage areas.

     Code 6-303.11

2. Sep 3, 2025 Routine · 1 priority, 4 priority foundation, 2 core, 2 repeat
   • Serious Priority Corrected on site

     DATE MARKING - DISPOSITION

     Chicken salad in walk-in cooler has exceeded its date mark.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark. Action Taken: Chicken salad was discarded during inspection.

     Code 3-501.18 (A)

   • Not serious Priority Foundation

     THAWING

     Thawing of raw sausage is being improperly thawed by sitting out at room temperature.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     1. Interior of ice machine is visibly soiled with mildewlike accumulations. 2. Soda gun tip observed to be soiled with brown sticky residue.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Repeat

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink at bar observed to be filled with cleaning products and other equipment and is unavailable for proper handwashing.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Priority Foundation Repeat

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at food employee handwashing sink in the kitchen, at the bar, and in the warewashing area.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

     Code 6-301.11

   • Not serious Core

     SURFACE CHARACTERISTICS - INDOOR AREAS

     Ceiling tiles observed to be missing above the walk-in freezer.

     Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.

     Code 6-101.11

   • Not serious Core

     DESIGNATED AREAS - EMPLOYEE ACCOMODATIONS - EATING/DRINKING/SMOKING

     Employee food observed to be stored on storage rack.

     Correction: Provide an area for employees to eat and drink that does not contaminate food, equipment, linens, single-use and single service articles.

     Code 6-403.11 (A)

3. Jan 8, 2025 Re-inspection 2 · No items found

   No violations cited.

4. Oct 30, 2024 Re-inspection · 3 priority, 4 priority foundation, 4 core, 10 repeat
   • Serious Priority Repeat

     WHEN TO WASH

     10/30/2024- Employee observed not washing hands after touching kitchen instruments, surfaces and in between changing gloves. 09/16/2024- Employee observed not washing hands after touching kitchen instruments and surfaces, and taking a drink, and then going back to food handling.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     10/30/2024- Cut honeydew and salsa were cold held in the waitstaff prep cooler top at 46 and 45°F respectively. 09/16/2024-Shredded cheese and raw scrambled eggs were cold held in the West prep cooler at 46°F and 51°F. Cut melons and salsa were cold held at 52°F in the wait staff prep cooler.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: Raw scrambled eggs were discarded. Shredded cheese and other TCS (time/temperature control for safety) foods were moved to a cooler that was maintaining a temperature of 41°F or below. Action Taken: Cut melons, salsa and all ogther TCS foods were discarded during inspection. Action Tak

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Repeat Corrected on site

     TOXIC SUBSTANCES - STORAGE

     10/30/2024- Cleaning chemicals directly adjacent to food, utensils and single-service items throughout kitchen and waitstaff area. 09/16/2024-Cleaning chemicals directly adjacent to food or above food in bar, on rack in waitstaff area, and on shelf under prep table in the back. Insect control spray in back kitchen shelf under prep table next to food.

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items. Action Taken: Chemicals were moved away from food, equipment, and single-service items during inspection. Action Taken: Cleaning chemicals were moved away from food, utensils and single-service items during inspection.

     Code 7-201.11 (B)

   • Not serious Priority Foundation Repeat

     PERSON IN CHARGE - HANDWASHING

     The Person in Charge (PIC) is not monitoring the handwashing activities of employees.

     Correction: The person in charge shall ensure that employees are effectively cleaning their hands.

     Code 2-103.11 (D)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     10/30/2024- Cooked meat and pepper mixture observed not to have date mark. 09/16/2024- No date marking observed for ham luncheon meat, cooked chicken, and other TCS foods in the kitchen coolers.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation Repeat

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     Hot water temperature at handwashing sink is at 146°F.

     Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.

     Code 5-202.12 (A)

   • Not serious Priority Foundation Repeat Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     10/30/2024- Handwash sink in kitchen had cambro in it making it inaccessible for handwashing. 09/16/2024-Handwash sinks throughout facility were blocked with milk crates, garbages, and cambros and were inaccessible for handwashing.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing. Action Taken: Handwashing sinks were made accessible during inspection. Action Taken: Cambro was removed from handwash sink in kitchen during inspection.

     Code 5-205.11 (A) and (C)

   • Not serious Core Repeat

     OPEN DRINK CONTAINER

     Drinking cup without cover was observed on rack with dishes and single-service items.

     Correction: Provide approved beverage container with cover in food preparation area.

     Code 2-401.11 (B)

   • Not serious Core Repeat

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Foods throughout facility were observed to be unwrapped or uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Ice machine is leaking and not maintained in good repair.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core Repeat

     KITCHENWARE, TABLEWARE AND SINGLE-USE ARTICLES - HANDLED TO PREVENT CONTAMINATION

     It was observed that forks on the rolling station in wait staff area are stored or displayed in where the food or lip contact surface could be contaminated.

     Correction: Store utensils in a manner to avoid contamination to the food and lip contact surface.

     Code 4-904.11 (A)

5. Sep 16, 2024 Routine · 4 priority, 8 priority foundation, 7 core, 5 repeat
   • Serious Priority

     WHEN TO WASH

     Employee observed not washing hands after touching kitchen instruments and surfaces, and taking a drink, and then going back to food handling.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Corrected on site

     SAFE UNADULTERATED AND HONESTLY PRESENTED

     Moldy bread observed being used for french toast.

     Correction: Discard unsafe, adulterated or not honestly presented food items. Action Taken: Moldy bread was discarded during inspection.

     Code 3-101.11

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Shredded cheese and raw scrambled eggs were cold held in the West prep cooler at 46°F and 51°F. Cut melons and salsa were cold held at 52°F in the wait staff prep cooler.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: Raw scrambled eggs were discarded. Shredded cheese and other TCS (time/temperature control for safety) foods were moved to a cooler that was maintaining a temperature of 41°F or below. Action Taken: Cut melons, salsa and all ogther TCS foods were discarded during inspection.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - STORAGE

     Cleaning chemicals directly adjacent to food or above food in bar, on rack in waitstaff area, and on shelf under prep table in the back. Insect control spray in back kitchen shelf under prep table next to food.

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items. Action Taken: Chemicals were moved away from food, equipment, and single-service items during inspection.

     Code 7-201.11 (B)

   • Not serious Priority Foundation

     PERSON IN CHARGE - HANDWASHING

     The Person in Charge (PIC) is not monitoring the handwashing activities of employees.

     Correction: The person in charge shall ensure that employees are effectively cleaning their hands.

     Code 2-103.11 (D)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     No date marking observed for ham luncheon meat, cooked chicken, and other TCS foods in the kitchen coolers.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation Repeat Corrected on site

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring chlorine sanitizer concentration.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration. Action Taken: Chlorine sanitizer test kit was provided by inspector during inspection.

     Code 4-501.116

   • Not serious Priority Foundation Repeat

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     Hot water temperature at handwashing sink is at 146°F.

     Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.

     Code 5-202.12 (A)

   • Not serious Priority Foundation Repeat Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwash sinks throughout facility were blocked with milk crates, garbages, and cambros and were inaccessible for handwashing.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing. Action Taken: Handwashing sinks were made accessible during inspection.

     Code 5-205.11 (A) and (C)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink or automatic handwashing facility behind the bar observed to be used as a dump sink for customer beverages during inspection and is unavailable for proper handwashing.

     Correction: A Handwashing sink may not be used for purposes other than handwashing. Discontinue dumping into the sink used for handwashing.

     Code 5-205.11 (B)

   • Not serious Priority Foundation Corrected on site

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at food employee handwashing sinks in the dishwash room and in the kitchen near cook line.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing. Action Taken: Soap was provided at hand wash sinks througout facility.

     Code 6-301.11

   • Not serious Priority Foundation Corrected on site

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sinks in the dishwash room and in the kitchen near the cook line, for hand drying.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing. Action Taken: Paper towel was provided at all handwashing sinks throughout facility.

     Code 6-301.12

   • Not serious Core

     OPEN DRINK CONTAINER

     Drinking cup without cover was observed on rack with dishes and single-service items.

     Correction: Provide approved beverage container with cover in food preparation area.

     Code 2-401.11 (B)

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Foods throughout facility were observed to be unwrapped or uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core Repeat

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Boxes and containers of food observed in the walk in cooler, back storage area, and walk in freezer.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Ice machine is leaking and not maintained in good repair.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of exterior of ice machine have slimy accumulations.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core Repeat

     KITCHENWARE, TABLEWARE AND SINGLE-USE ARTICLES - HANDLED TO PREVENT CONTAMINATION

     It was observed that forks on the rolling station in wait staff area are stored or displayed in where the food or lip contact surface could be contaminated.

     Correction: Store utensils in a manner to avoid contamination to the food and lip contact surface.

     Code 4-904.11 (A)

   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     1. The hot water faucet in the womens' restroom is broken and not maintained in good repair. 2. The hand wash sink in the bar area has been disconnected and is not available for hand washing.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

     Code 5-205.15 (B)

6. Apr 6, 2024 Routine · 2 priority, 5 priority foundation, 9 core, 3 repeat
   • Serious Priority Corrected on site

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed cutting apples with their bare hands.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods. Action Taken: Apple discarded, employee washed hands and donned gloves. Consider using an apple slicer and utensils to prevent future bare hand contact.

     Code 3-301.11 (B)

   • Serious Priority Repeat Corrected on site

     TOXIC SUBSTANCES - SEPARATION

     Burn spray, medication and hand sanitizer stored over single service items in wait staff area.

     Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning. Action Taken: items moved

     Code 7-201.11 (A)

   • Not serious Priority Foundation Corrected on site

     PERSON IN CHARGE - BARE HAND CONTACT

     The Person in Charge (PIC) is not monitoring employees to ensure that ready-to-eat foods are being properly handled with gloves.

     Correction: The person in charge shall ensure that employees are not handling ready-to-eat foods with their bare hands and that single-use gloves or other utensils are employed. Action Taken: Employee donned gloves

     Code 2-103.11 (M)

   • Not serious Priority Foundation Corrected on site

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for soups, beans and sauces.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Discussed options for proper cooling with owner (uncovered shallow pans, cooling wands, adding ice, etc. Sent owner food code fact sheet on cooling. Action Taken: Foods transferred to metal containers, less than 4" depth of food.

     Code 3-501.15 (A)

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring chlorine sanitizer concentration.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Priority Foundation

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     No hot water at waitstaff, dish area or bar area handsinks.

     Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F. Provide hot water at handsinks. Note: 3 other working handsinks available near these areas.

     Code 5-202.12 (A)

   • Not serious Priority Foundation Repeat Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink in kitchen prep area blocked by garbage can and cambro container.

     Correction: Keep handwashing sink accessibel at all times to allow for frequent handwashing. Action Taken: Obstructions moved

     Code 5-205.11 (A) and (C)

   • Not serious Core

     EATING, DRINKING, OR USING TOBACCO

     Employee was observed eating bacon in the expo area.

     Correction: Instruct employees to eat only in designated area away from food preparation. Ensure employees wash hands after eating.

     Code 2-401.11 (A)

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - UNWASHED FRUITS AND VEGETABLES SEPARATED FROM RTE FOODS

     Unwashed fruits and vegetables stored over ready to eat jams.

     Correction: Rearrange food storage so that unwashed friuts and vegetables are stored under or away from RTE foods.

     Code 3-302.11 (A) (8)

   • Not serious Core Repeat

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Knife stored in sanitizer water.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth solution at 0 ppm. Sanitizer dispenser at 3 compartment sink not working.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core Corrected on site

     WIPING CLOTHS - USE LIMITATION - STORED OFF FLOOR

     Wiping cloth sanitizer solution is stored on the floor.

     Correction: Store wiping cloth sanitizer solution off the floor and in a manner to prevent cross contamination. Action Taken: moved to crate

     Code 3-304.14 (E)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Foods on floor in walk in cooler and freezer.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Door gaskets on prep cooler in kitchen torn and/or missing.

     Correction: Repair equipment to good condition-replace door gaskets.

     Code 4-501.11 (A)

   • Not serious Core

     KITCHENWARE, TABLEWARE AND SINGLE-USE ARTICLES - HANDLED TO PREVENT CONTAMINATION

     It was observed that eating utensils are stored or displayed in expo area where the food or lip contact surface could be contaminated. Soup spoons not stored with only handles up.

     Correction: Store utensils in a manner to avoid contamination to the food and lip contact surface. Store with handles up.

     Code 4-904.11 (A)

   • Not serious Core

     LIGHT BULBS - PROTECTIVE SHIELDING

     Light shield missing in dish area.

     Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.

     Code 6-202.11