Pine Street Cafe

Year by year

Inspections

1. Jul 22, 2026 Routine · 1 priority, 2 priority foundation, 1 core
   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The dish machine chlorine sanitizer is not being used according to EPA registered label use instructions and is at 10 PPM. The 4-compartment sink was set-up with 100 PPM bleach to be used until the dish machine is serviced.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation Corrected on site

     THAWING - REDUCED OXYGEN PACKAGED FISH

     ROP salmon is being improperly thawed in the walk-in cooler and has not been removed from the reduced oxygen packaging state. The salmon was discarded during inspection.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (E)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     The chlorine test strips are expired.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

     Code 4-302.14

   • Not serious Core

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

     Wiping cloth used for wiping surfaces stored on coiunters throughout the kitchen.

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

     Code 3-304.14 (B) (1)

2. Dec 11, 2025 Routine · 3 priority foundation, 3 core, 4 repeat
   • Not serious Priority Foundation Repeat Corrected on site

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for chicken dumpling soup in the walk-in freezer. The soup was at 103 F after one hour in a deep, plastic bucket. The soup was split into shallow, metla pans during inspection.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

     Code 3-501.15 (A)

   • Not serious Priority Foundation Repeat

     FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

     No thermometer is present for monitoring temperatures in foods.

     Correction: Provide a thermometer that is easily accessible and capable of taking temperatures in food.

     Code 4-302.12 (A)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     The deli slicer is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core Repeat

     VENTILATION HOOD SYSTEM - DROP PREVENTION

     The exhaust ventilation hood system has an accumulation of grease.

     Correction: Provide, repair, or replace the exhaust ventilation hood system so that grease or condensation is prevented from draining or dripping onto food, equipment, utensils, linens, single service or single use articles.

     Code 4-204.11

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of the floor in the walk-in freezer is soiled with spilled liquids and food debris.

     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

     INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS

     The exterior door in the back of the restaurant is not tight-fitting with a gap at the bottom.

     Correction: Provide a self-closing and tight fitting door to prevent the entrance of insects or rodents.

     Code 6-202.15 (A) (3)

3. Jun 19, 2025 Routine · 2 priority, 2 priority foundation, 2 core, 2 repeat
   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     1) Cut lettuce, gyro, sliced tomato is cold held at 43-46°F. TCS food was discarded or moved during inspection. 2) Sour cream, tarter sauce, salsa was stacked too high in waitress prep cooler. Top of stack was at 58F. Bottom of stack was 41F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Contact Lindsey when cooler is adjusted.

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

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - CONDITIONS OF USE - USED

     Bleach is not being used according to manufacturer’s use directions and is at 200PPM. Bucket sanitizer was remixed to 50 PPM during inspection.

     Correction: Change procedures and provide training to employees on proper use of poisonous or toxic materials following manufacturer's directions for use.

     Code 7-202.12 (A)

   • Not serious Priority Foundation Corrected on site

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for cooling soup in freezer. Soup cooling in tall buckets was found in walk in freezer at 123F at 1 hour of cooling. Soup was divided into smaller buckets surrounded by ice during inspection.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

     Code 3-501.15 (A)

   • Not serious Priority Foundation

     FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

     No thermometer is present for monitoring temperatures in foods.

     Correction: Provide a thermometer that is easily accessible and capable of taking temperatures in food.

     Code 4-302.12 (A)

   • Not serious Core

     VENTILATION HOOD SYSTEM - DROP PREVENTION

     The vent over the grill in the front and back is soiled with grease and dust.

     Correction: Provide, repair, or replace the exhaust ventilation hood system so that grease or condensation is prevented from draining or dripping onto food, equipment, utensils, linens, single service or single use articles.

     Code 4-204.11

   • Not serious Core Repeat

     INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS

     The exterior door in the back room is not tight-fitting with a gap at the bottom.

     Correction: Provide a self-closing and tight fitting door to prevent the entrance of insects or rodents.

     Code 6-202.15 (A) (3)

4. Jun 5, 2024 Routine · 1 priority, 4 core, 2 repeat
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     On 2 occasions TCS food is cold held above 41°F. 1) Feta cheese, pancake batter and salsa in 1 door prep cooler on cookline was cold held at 46-55F. 2) Cut lettuce was cold held at 45F in salad prep cooler. Items were discarded or moved during inspection.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Text pictures to Lindsey when cooler is serviced.

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

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Salad prep cooler is leaking and is not maintained in good repair.

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

     Code 4-501.11 (A)

   • Not serious Core Repeat

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The handsink by the cookline is leaking and is not maintained in good repair.

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

     Code 5-205.15 (B)

   • Not serious Core Repeat

     INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS

     The exterior door in the back room is not self-closing or tight-fitting.

     Correction: Provide a self-closing and tight fitting door to prevent the entrance of insects or rodents.

     Code 6-202.15 (A) (3)

   • Not serious Core

     CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

     The intact vent above the grill has an accumulation of grease.

     Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.

     Code 6-501.14

5. Nov 28, 2023 Routine · 5 core, 1 repeat
   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     On two occasions in use utensils was improperly stored. 1) Ice cream scoop was placed in a cup of water. Scoop was removed during inspection. 2) Condiment containers without handles was stored in spices.

     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 Corrected on site

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

     Wiping cloth used for wiping surfaces stored on on prep cooler and sanitizer was at 0 PPM. Sanitizer was remixed to 100PPM and wiping cloth was placed in it during inspection.

     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 Repeat

     VENTILATION HOOD SYSTEM - DROP PREVENTION

     The vent portion above the cookline has an accumulation of grease.

     Correction: Provide, repair, or replace the exhaust ventilation hood system so that grease or condensation is prevented from draining or dripping onto food, equipment, utensils, linens, single service or single use articles.

     Code 4-204.11

   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The cookline hand washing sink is leaking and is not maintained in good repair.

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

     Code 5-205.15 (B)

   • Not serious Core

     INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS

     The back exterior door is not self-closing or tight-fitting.

     Correction: Provide a self-closing and tight fitting door to prevent the entrance of insects or rodents.

     Code 6-202.15 (A) (3)

6. May 25, 2023 Follow Up · No items found

   No violations cited.

7. May 23, 2023 Routine · 2 priority, 2 priority foundation, 4 core, 3 repeat
   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     On 3 occasions TCS foods were being cold held above 41°F. 1) Homemade tarter sauce made with milk was being cold held in right wairtress cold well at 51F. Items were discarded during inspection.. 2) Tomato juice, feta cheese and lettuce was CH in 1 door prep cooler at 48-50F. Items were discarded during inspection. 3) Fruit, tuna salad, sausage, tomato plus other TCS items were being CH in 3 door prep cooler at 41-45F. Items in bottom was moved. Items in top portion of 3 door cooler were placed on ice.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

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

   • Serious Priority Repeat Corrected on site

     DATE MARKING - DISPOSITION

     Meatloaf in Atosa cooler has exceeded its date mark. Turkey in Atosa cooler was not provided with a date mark. Both were discarded during inspection.

     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.

     Code 3-501.18 (A)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Meat slicer is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink next to warewashing was observed to have a dirty dish in it during inspection and is unavailable for proper handwashing. Dirty dish was removed during inspection.

     Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

     Code 5-205.11 (B)

   • Not serious Core Corrected on site

     PROPER COOLING METHODS - IN EQUIPMENT

     Oatmeal in walk in cooler is covered and in high container. Temperature at 1hr 20 mins was 81F. Product was vented. Temperature at 1hr 35 mins was 80F. Product was spread out in larger container and at 70F at 2 hours.

     Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape.

     Code 3-501.15 (B)

   • Not serious Core

     VENTILATION HOOD SYSTEM - DROP PREVENTION

     The hood of the exhaust ventilation system in back kitchen has an accumlation of grease and dust.

     Correction: Provide, repair, or replace the exhaust ventilation hood system so that grease or condensation is prevented from draining or dripping onto food, equipment, utensils, linens, single service or single use articles.

     Code 4-204.11

   • Not serious Core Corrected on site

     SINGLE-USE AND SINGLE SERVICE ARTICLES - ORIGINAL CONTAINER

     To go containers in kitchen prep line were stored not in their original container and stored with the food contact surface exposed. Containers were flipped over during inspeciton.

     Correction: Store single-use articles in their original container or use other effective means to prevent contamination.

     Code 4-903.11 (C)

   • Not serious Core Repeat

     OPERATING WITHOUT A LICENSE - POSTING A RETAIL FOOD LICENSE

     Retail food establishment permit is not posted in a conspicous area.

     Correction: Post retail food establishment permit in a public area.

     Code ATCP 75.06 (1) (b)