Cambridge Market Cafe

Year by year

Inspections

1. Jan 16, 2026 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CLEAN - FOOD CONTACT SURFACES

     Cuisinart food processor is visibly soiled with dry food debris.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     In dry storage area, True two door cooler containing sausage is not date marked. In food preparation area, Grista two door cooler contained chipotle mayo, breakfast burrito were not date marked.

     Correction: Discard foods that are not datemarked, improperly datemarked.

     Code WFC 3-501.18

   • Not serious Good Retail Practice

     EQUIPMENT - NSF/ANSI

     Instant Pot machines for soup preparation does not meet ANSI standards for food service equipment, or has not received prior approval from the Department.

     Correction: Replace with only ANSI accredited equipment in the facility, or submit to the Department for evaluation and approval of non-ANSI equipment.

     Code WFC 4-205.11

   • Serious Priority (CDC risk factor)

     FOOD - APPROVED SOURCE

     Food is obtained from an unapproved source. Farm eggs received from an unapproved source.

     Correction: Discard foods from unapproved source.

     Code WFC 3-201.11

   • Serious Priority (CDC risk factor)

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in dry storage area is not accessible or conveniently located. Food preparation of soups is occurring in dry storage without an accessible handwash sink.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Not serious Good Retail Practice Corrected on site

     LABEL - WORKING CONTAINER

     Sugar, water, and cooking oil is stored in unlabeled containers.

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

     Code WFC 3-302.12

   • Serious Priority (CDC risk factor)

     PERSON IN CHARGE - DUTIES

     The Person in Charge (PIC) is not performing the following duties: Providing training to employees on proper use and concentration of sanitizer, providing chemical test strip kits for sanitizer, missing date marking on TCS food.

     Correction: The person in charge shall ensure or provide training so that employees are trained on proper use and concentration of sanitizer, provided chemical test strip kits for sanitizer, using proper date marking of all TCS foods .

     Code WFC 2-103.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - DESIGN

     The walls in dry storage area are not easily smooth, non absorbent, and easily cleanable. Curtains on the wall are present where food preparation is occurring.

     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) Repeat

     SANITIZATION - CHEMICAL

     The sanitizer concentration for chlorine sanitizer in the low temperature dish washer is at 0 ppm.

     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

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer chlorine and 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

   • Not serious Good Retail Practice Corrected on site

     STORAGE - FOOD ON FLOOR

     Box of prepackaged salsa stored on the floor.

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

     Code WFC 3-305.11

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     In-use utensil improperly stored. Utensil handles are touching sugar. Spoons stored in stagnant water at 70F.

     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

   • Serious Priority (CDC risk factor) Repeat

     TEMPERATURE - COLD HOLDING

     Chipotle mayo 45F, egg quiche 45F , scrambled eggs 45F, breakfast burrito 45F in Grista Two Door Cooler being cold held at 45F. Ambient temperature of Grista Two Door Cooler 45F. Coffee creamer at customer self service counter being cold held at 47F.

     Correction: Maintain cold Time Control for temperature and safety (TCS) foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - LABELING

     Dish soap and simple green cleaner in spray bottle is unlabeled.

     Correction: Provide labels for toxic items used in the food establishment.

     Code WFC 7-101.11; 7-102.11

   • Not serious Good Retail Practice

     VENTILATION - MECHANICAL

     There is excessive splatter, steam, and grease build up caused by flat top grill under microwave shelf in food preparation area.

     Correction: Provide adequate mechanical ventilation of sufficient capacity that would remove excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.

     Code WFC 6-304.11

2. Jan 16, 2026 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     VENTILATION - MECHANICAL - Not Corrected

     There is excessive splatter, steam, and grease build up caused by flat top grill under microwave shelf in food preparation area.

     Correction: Provide adequate mechanical ventilation of sufficient capacity that would remove excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.

     Code WFC 6-304.11

3. Aug 26, 2024 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice Corrected on site

     AIR GAP - DRAIN

     The Ice machine in the backroom area does not have a proper air gap between the drain and the sewage system.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Not serious Good Retail Practice

     LABEL - PACKAGED FOOD

     Cut Fruit mix, Chocolate/Oreo pudding are not labeled.

     Correction: Properly label packaged food items with: common name; an ingredient list, including all subingredients in descending order of predominance, including; a weight or count; the name and address of the manufacturer, packer, or distributor; allergen content disclosure.

     Code WFC 3-602.11

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for Chlorine in the Jackson low energy dish machine is at 0ppm.

     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) Corrected on site

     TEMPERATURE - COLD HOLDING

     Rotisserie chicken 44 F, Burrito 44 F in bottom Grista two door prep cooler being cold held at above 41 degrees F.

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

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     THERMOMETER - MISSING INDICATING

     Thermometer in Grista two door prep cooler and Grista under counter cooler are missing or not properly located.

     Correction: Provide or reposition thermometer so that it is located in the warmest part of the refrigeration unit and is easily visible.

     Code WFC 4-204.112

4. Jan 21, 2022 Re-Inspection · No Reinspection Required

   No violations cited.

5. Jan 5, 2022 Re-Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     SANITIZATION - CHEMICAL - Not Corrected

     The sanitizer concentration for chlorine in the dishwasher is at 0 ppm.

     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

6. Dec 14, 2021 Re-Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     SANITIZATION - CHEMICAL - Not Corrected

     The sanitizer concentration for chlorine in the dishwasher is at 0 ppm.

     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

7. Dec 3, 2021 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     SANITIZATION - CHEMICAL

     The sanitizer concentration for chlorine in the dishwasher is at 0 ppm.

     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

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer chlorine 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

     TOXICS - SEPARATION

     Quaternary sanitizer in in food prep area used for wiping clothes exceeds 400 ppm.

     Correction: Quaternary sanitizer used on food contact must not exceed 400 ppm.

     Code WFC 7-201.11

8. Jun 25, 2019 Pre-Inspection · Reinspection Required

   No violations cited.