Matc Cuisine Restaurant - M Building

Year by year

Inspections

1. Feb 26, 2026 Re-inspection · No items found

   No violations cited.

2. Feb 12, 2026 Routine · 2 priority, 3 priority foundation, 2 core
   • Serious Priority

     HACCP PLAN - SUPPORTING DOCUMENTS

     After a review of the HACCP Plan, supporting documents are not provided or are missing. Thermometer calibration logs are missing. Cooler/Freezer temps are being checked once daily instead of twice. Product Date and Label logs not completed as required. Cooling logs lack an indiciation that critical limits are being met.

     Correction: Provide supporting documents and any other information as requested by the department or its Agent.

     Code 1-106.12 (E) and (F)

   • Serious Priority

     WHEN TO WASH

     Employee observed not washing hands after handling dirty dishes.

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

     Code 2-301.14

   • Not serious Priority Foundation

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     Herbed butter was observed out at room temp (70F) and requires a time as a public health control plan.

     Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.

     Code 3-501.19 (A)

   • Not serious Priority Foundation

     EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

     Spatulas observed not smooth or free from breaks and cracks.

     Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.

     Code 4-202.11 (1) - (4)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Can opener is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     HACCP PLAN - NOT IN PLACE

     Food Establishment does not have a required HACCP Plan for Swiss Chard, Beets, Ramp Leaves, and Cheese.

     Correction: Submit HACCP Plan and variance if required to the Department for approval. Discontinue process until approved by the Department.

     Code 1-106.11

   • Not serious Core

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Clean utensils are being stored or stacked without being air-dried.

     Correction: Air dry all clean utensils before storage and before contact with food.

     Code 4-901.11

3. Jan 28, 2025 Re-inspection · No items found

   No violations cited.

4. Dec 5, 2024 Routine · 1 priority, 1 priority foundation
   • Serious Priority Corrected on site

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

     x2 in use quaternary sanitizer buckets were observed at 0PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Action Taken: Sanitizer buckets were remade.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     APPROVED PROCEDURES - ROP - COOK CHILL OR SOUS VIDE - RECORDS MAINTAINED

     Records are not maintained for cooking and cooling temperatures of food that was cooked and cooled before being put in reduced oxygen packaging.

     Correction: Maintain records to confirm that cooling and cold holding time and temperatures are met as required in the HACCP PLAN and held for at least 6 months.

     Code 3-502.12 (D) (3)

5. Dec 15, 2023 Re-inspection · No items found

   No violations cited.

6. Nov 29, 2023 Routine · 2 priority, 2 priority foundation
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     In walk in cooler braised beef tips was observed stored under raw fish.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Action Taken: Raw fish was relocated.

     Code 3-302.11 (A) (1)

   • Serious Priority

     APPROVED PROCEDURES - ROP - FISH

     Reduced oxygen packaging is being used for fish.

     Correction: Discontinue using reduced oxygen packaging for fish. Fish is prohibited from being reduced oxygen packaged unless it remains frozen throughout the entire process and is done under an approved HACCP plan.

     Code 3-502.12 (C)

   • Not serious Priority Foundation

     APPROVED PROCEDURES - VARIANCE FOLLOWED

     Variance for Reduced Oxygen Packaging is not being followed, product date log and thermometer calibration log not being filled out..

     Correction: Keep completed logs as requried in approved HACCP plans.

     Code 1-106.14

   • Not serious Priority Foundation

     CONSUMER ADVISORY - PROVIDED

     No consumer advisory provided on digital menu outside establishment.

     Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.

     Code 3-603.11 (A)