Forage Kitchen

Year by year

Inspections

1. Aug 17, 2026 Re-Inspection · No Reinspection Required

   No violations cited.

2. Aug 4, 2026 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     CERTIFICATE POSTED

     There is no current food manager`s exam certificate posted in the food establishment.

     Correction: Post current food manager exam certificate in a conspicuous place.

     Code WFC 12-201.11(B)

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Curry (8/2) & several Greek yogurt tubs (7/24/26) being cold held in walk in cooler have a datemark that exceeds 7 days.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor) Corrected on site

     FOOD - SAFE

     Strawberries observed with white growth in walk in cooler.

     Correction: Discard unsafe or adulterated food items.

     Code WFC 3-101.11

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer chlorine is expired & quaternary ammonia is not available.

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

     Code WFC 4-302.14

   • Serious Priority (CDC risk factor) Corrected on site

     STORAGE - PERSONAL CARE

     Employee beverage improperly stored in kitchen on clean dish rack.

     Correction: Store employee personal care items in area designated for employee belongings.

     Code WFC 7-209.11

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     In-use utensil improperly stored, pesto in Hoshizaki 2 door upright cooler has a scoop that is immersed in product.

     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 degrees F.

     Code WFC 3-304.12

   • Not serious Good Retail Practice

     STORAGE - SINGLE-SERVICE

     Muliple boxes of single use articles including lids, bowls, gloves, & bags are improperly stored on the floor in the dry storage area.

     Correction: Store single-use and single-service articles in a clean, dry location a minimum of 6-inches off the floor.

     Code WFC 4-903.11

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     Multiple TCS foods in Hoshizaki single door prep cooler being cold held above 41F. Black bean dip 45F, cooked salmon 47F, raw tuna 46F, guacamole 46F. Ambient cooler temperature 50F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

3. Sep 17, 2024 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     BARE HAND CONTACT

     Employee observed handling RTE soup toppings with bare hands.

     Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.

     Code WFC 3-301.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - WHEN

     Employee observed not washing hands before putting on gloves.

     Correction: Before putting on gloves or before working with food, clean equipment, utensils, and unwrapped single use or single service articles, food employees shall properly wash their hands.

     Code WFC 2-301.14

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - DESIGN

     The design of the floors, walls or ceiling are not easily cleanable. Walk-in cooler and dry storage in the basement have an unsealed cement floor.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code WFC 6-201.11

   • Serious Priority (CDC risk factor) Corrected on site

     RESPONDING TO CONTAMINATION EVENTS

     The food establishment does not have procedures for employees to follow when responding to vomiting or diarrheal events.

     Correction: Provide procedures for employees to follow when responding to vomiting or diarrheal events.

     Code WFC 2-501.11

   • Not serious Good Retail Practice

     STORAGE - SINGLE-SERVICE

     Case of to-go containers improperly stored in basement dry storage area.

     Correction: Store single-use and single-service articles in a clean, dry location a minimum of 6-inches off the floor.

     Code WFC 4-903.11

4. Dec 3, 2021 Re-Inspection · No Reinspection Required

   No violations cited.

5. Nov 15, 2021 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER

     There is no certified food protection manager (CFPM) for the establishment. Posted CFPM last day working at establishment was last Friday.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Serious Priority (CDC risk factor)

     COOLING METHODS

     Refried bean hummus prepared about an hour ago cooling in open prep top cooler measuring 70 degrees F. Chickpea hummus prepared earlier today also cooling in prep top cooler measuring 58 degrees F.

     Correction: Adjust methods to assure that food is rapidly cooled from room temperature ingredients to 41 degrees F or less within four hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing the food in shallow pans; (2) Separating the food into smaller

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor)

     SANITIZATION - CHEMICAL

     The Auto Chlor Solutioin QA quat sanitizer is measuring 500 ppm (tested at 70 degrees F). Directions for use on label indicate using solution at 200 ppm quat.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     Food in multiple coolers measuring above 41 degrees F. (1) Food in small prep top refrigerator measuring above 41 degrees F including tempeh 46 degrees F and tofu 45 degrees F. (2) Romaine lettuce in prep top salad cooler measuring 44 degrees F. (3) Shredded cheese in upright refrigerator across from dish machine measuring 46 degrees F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

6. Sep 25, 2019 Pre-Inspection · No Reinspection Required

   No violations cited.