Cream City Social Eatery

Year by year

Inspections

1. Apr 2, 2026 Special Re-inspection · No items found

   No violations cited.

2. Apr 2, 2026 Re-inspection · No items found

   No violations cited.

3. Mar 19, 2026 Routine · 3 priority, 3 priority foundation, 6 core, 2 repeat
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hands before handling food.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. Action Taken: PIC was informed to enforce handwashing practice.

     Code 2-301.14

   • Serious Priority

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling ready-to eat foods with their bare hands. Employee observed touching hamburger buns with bare hands.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - CROSS CONTAMINATION

     Employee observed sorting clean utensils on contaminated surface.

     Correction: Clean food contact surfaces anytime contamination has occurred. Action Taken: Utensils were cleaned and sanitized.

     Code 4-602.11 (A)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     Multiple food items in the coolers lack a date marking.

     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

     EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

     1. Prep table made of unsealed wood observed being used for battering of chicken., 2. 1 door freezer was observed with excess ice buildup. 3. Knife was observed with a melted handle.

     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

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     Hot water temperature at handwashing sink is above 110F.

     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 Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Multiple food items are stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS USED FOR WIPING COUNTERS LAUNDERED DAILY

     Wiping cloth used for wiping surfaces and equipment smells rancid and is heavily soiled.

     Correction: Cloths used for wiping counters and equipment shall be laundered daily.

     Code 3-304.14 (B) (2)

   • Not serious Core

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     Coolers are not equipped with an integral or permanently affixed temperature measuring device.

     Correction: Provide a integral or permanently affixed temperature measuring device.

     Code 4-204.112 (B)

   • Not serious Core Repeat

     UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

     1. Utensils improperly stored handle down. 2. Utensils stored in container that was soiled with food debris.

     Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

     Code 4-903.11 (A)

   • Not serious Core

     INSECTS AND RODENTS - OUTER OPENINGS PROTECTED

     There is a hole or gap in the back door of the kitchen area which could be the source for the entrance of insects or rodents.

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code 6-202.15 (A) (1)

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     Walls above the hot holding area are soiled with dust.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

4. Jan 13, 2025 Re-inspection · No items found

   No violations cited.

5. Dec 26, 2024 Routine · 2 priority, 6 priority foundation, 6 core, 5 repeat
   • Serious Priority

     SAFE UNADULTERATED AND HONESTLY PRESENTED

     Wilted spinach and moldy strawberries found in the small deli top cooler.

     Correction: Discard unsafe, adulterated or not honestly presented food items.

     Code 3-101.11

   • Serious Priority Repeat

     TOXIC SUBSTANCES - STORAGE

     Hand sanitizer is stored on the counter next to and over food.

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

     Code 7-201.11 (B)

   • Not serious Priority Foundation

     ASSIGNMENT

     There is no designated person in charge (PIC) available at the time of inspection.

     Correction: A person in charge shall be provided on premises at all times during hours of operation.

     Code 2-101.11

   • Not serious Priority Foundation

     THAWING

     Chicken, steaks, ground beef, and a rack of lamb are all being improperly thawed by storing them on the counter or the sink. Large quantities of food were left out to thaw.

     Correction: Adjust procedures or methods to properly thaw foods. Thaw food under cold running water, in refrigeration, or as part of the cooking process.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     Food items in the 3-door cooler and deli top cooler are improperly date marked. Cooked noodles date for discard on 12/20 have not been discarded. Cooked products like cooked asparagus and cooked broccoli do not have any date marking.

     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

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring sanitizer concentration.

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

     Code 4-501.116

   • Not serious Priority Foundation Repeat

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink/pre-wash sink in the ware washing area 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

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink/pre-wash sink for hand drying.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Equipment is not maintained in good repair: 1) calk is broken at the ware washing sinks in the kitchen, 2) the roller cart under the small deli top cooler is carpeted, 3) the side wall by the mop sink is cracked.

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

     Code 4-501.11 (A)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of equipment are soiled with debris: 1) food debris is present in the mechanical elements of the coolers. 2) food debris is present at the bottom of the small deli top cooler. 3) ice and food debris are present in the middle upright freezer. 4) debris is present in the mop sink. 5) food debris is present on the dry storage shelves.

     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

     UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

     Single use food containers are improperly stored on the ground in the kitchen.

     Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

     Code 4-903.11 (A)

   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The leaking rease trap in the basement 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

     SURFACE CHARACTERISTICS - INDOOR AREAS

     The wall behind the cooking equipment is not sealed and is leaking grease. Floor tiles are broken by white upright freezer. A crack has formed at the floor/wall juncture in the closet in the kitchen. A hole in the wall is present under the 3-compartment sink in the kitchen. The wall at the bar has a gap in the panels. Base coving is melted at the cooks' line, and missing in several areas in the kitchen.

     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

     CONTROLLING PESTS - INSPECTING PREMISE

     Evidence of cockroaches in the kitchen.

     Correction: Routinely inspect facilities for insects and rodents. Clean and maintain food establishment.

     Code 6-501.111 (B)

6. Dec 21, 2023 Re-inspection · No items found

   No violations cited.

7. Dec 4, 2023 Routine · 3 priority, 2 priority foundation, 5 core
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Cooked chicken and broccoli in the deli top cooler is cold held at 44°F. Garlic in oil is kept out on the counter and is at 56F.

     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

     PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED

     Plumbing system not provided with a backflow prevention device at the left mop sink faucet.

     Correction: Provide air gap or backflow prevention device. Plumbing systems shall be provided with backflow prevention at each point of use in the food establishment.

     Code 5-203.14

   • Serious Priority

     TOXIC SUBSTANCES - STORAGE

     Oven cleaner on top of the freezer is stored over food.

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

     Code 7-201.11 (B)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Food items in the 3-door cooler are not date marked.

     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 Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink is unavailable for proper handwashing.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing. Action Taken: Chair and container of food were moved so the hand sink was accessible.

     Code 5-205.11 (A) and (C)

   • Not serious Core

     OPEN DRINK CONTAINER

     Drinking cups without covers were observed in food preparation area.

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

     Code 2-401.11 (B)

   • Not serious Core

     VENTILATION HOOD SYSTEM - FILTERS

     The hood filters located in the kitchen ventilation hood system have visible gaps where grease is observed.

     Correction: Provide filters for grease extracting equipment that are designed so they can be easily removed for cleaning and replacement.

     Code 4-202.18

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The 1-door freezer with the torn gasket is 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 the metal plating behind the cooking equipment are soiled with dripping grease/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

     FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED

     Floor and wall juncture in kitchen in between the deep fryers and the freezer is not coved.

     Correction: Provide base coving.

     Code 6-201.13 (A)

8. Jun 1, 2023 30 Day Routine · 3 priority, 2 priority foundation
   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Ready-to-eat food- sour cream stored under raw shell eggs.

     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.

     Code 3-302.11 (A) (1)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Food item in both deli top coolers and the 3-door upright cooler is cold held at 48-51°F.

     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 Corrected on site

     TOXIC SUBSTANCES - STORAGE

     Chemicals are stored over food in the ware washing area and touching food on the shelf under the cooks line.

     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.

     Code 7-201.11 (B)

   • Not serious Priority Foundation

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for the noodles with cheese in the 3-door cooler. The cooked noodles are in a deep plastic container that is covered and was at room temperature.

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

     Code 3-501.15 (A)

   • Not serious Priority Foundation

     TOXIC SUBSTANCES - WORKING CONTAINERS

     Working containers of bleach, purple chemical, and blue chemical not labeled with common name of product.

     Correction: Label working containers with the common name of the material used.

     Code 7-102.11