Fromagination

Year by year

Inspections

1. Jul 18, 2025 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     LABEL - PACKAGED FOOD - Not Corrected

     Packaged food items such as box of cookies and wrapped cookie is improperly labeled and missing address, ingredients for all items in packaging, weight or count.

     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

2. Jul 2, 2025 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     BARE HAND CONTACT

     Employee observed handling hard cheese with one gloved hand and one bare hand, which made contact with the cheese while cutting and packaging.

     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

   • Not serious Good Retail Practice

     EQUIPMENT - NSF/ANSI

     Homestyle refrigerator in storage room with TCS back stock does not meet ANSI standards for food service equipment. PIC informed unit was recently purchased.

     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

   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT

     2-door sandwich, soda cooler has is wet on the bottom of unit. Wet towel is used to absorb moisture on lower left hand side of unit.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     Hand washing sink that was previously designated as a food prep sink is air-gapped and water drips onto floor during handwashing.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Not serious Good Retail Practice

     LABEL - PACKAGED FOOD

     Packaged food items such as box of cookies and wrapped cookie is improperly labeled and missing address, ingredients for all items in packaging, weight or count.

     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 quaternary in the wiping cloth bucket in the front area is at 150ppm and in the catering plating area is <150ppm. Acceptable range is 200-400ppm.

     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

     1) 2-door glass door cooler, cheese 45F. 2) In display cooler, hard cheeses being held in display cooler in upper 40s.

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

     Code WFC 3-501.16

   • Not serious Good Retail Practice Corrected on site

     WAREWASHING - IMPROPER SET-UP

     In the front area, dirty utensils such as knives and spatulas are soaking in green detergent bucket. The utensils are then rinsed in handwashing sink and moved to sanitizer bucket to soak prior to wiping with a paper towel to dry.

     Correction: Properly set-up sinks: prewash, wash, rinse, sanitize and air-dry.

     Code WFC 4-603 to 4-703

3. Jan 18, 2024 Re-Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER - Not Corrected

     There is no certified food protection manager for the establishment.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Not serious Good Retail Practice

     PEST - EVIDENCE - Not Corrected

     A few droppings observed in kitchen & dry storage area.

     Correction: Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities.

     Code WFC 6-501.111

4. Jan 10, 2024 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER

     There is no certified food protection manager for the establishment.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Not serious Good Retail Practice

     PEST - EVIDENCE

     Several droppings on floor by computer cords of storage room connected to kitchen. PIC informed pest control company works with establishment and has not observed recent activity.

     Correction: Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities.

     Code WFC 6-501.111

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     Floor under equipment in kitchen area is soiled with food debris and dirt.

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

     Code WFC 6-501.12

   • Not serious Good Retail Practice

     STORAGE - SINGLE-SERVICE

     1.In storage room adjacent to kitchen cardboard box of single use items improperly stored on floor. 2. In large storage room, crates of single use plastic cups stored on floor.

     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

     Grab & go cheese cooler cold holding blue cheese at 54F, brick cheese spread 56F, soft cheese 53F. Air temperature of cooler variable.

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

     Code WFC 3-501.16

5. Feb 23, 2022 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER

     There is no certified food protection manager for the establishment.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Prosciutto being cold held is not datemarked, and cherry vinaigrette 1/26 has 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

   • Not serious Good Retail Practice: Supply a separate

     GOOD REPAIR - PLUMBING

     Prewash sink of 4 compartment sink used for hand washing in dishwashing area.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.11

   • Serious Priority (CDC risk factor) Corrected on site

     HACCP SPECIAL PROCESSES

     No variance and/or HACCP plan has been approved for using food additive vinegar for preservation.

     Correction: Stop current process until a variance and/or HACCP plan has been applied for and approved by the Department.

     Code WFC 3-502.11(c); 3-502.12

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     Vegetable sandwich in in True box cooler being cold held at 46 degree F. Cooler not maintaining temperature of 41F, ambient air 46F.

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

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     THERMOMETER - MISSING STEM

     No thermometer is present for monitoring internal food temperatures (0-220 degrees F range).

     Correction: Provide and use a thermometer capable of taking internal food temperatures.

     Code WFC 4-302.12

   • Serious Priority (CDC risk factor)

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control for cheese samples.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

6. Oct 28, 2019 Routine Inspection · No Reinspection Required

   No violations cited.

7. May 3, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

8. Jun 5, 2017 Routine Inspection · No Reinspection Required

   No violations cited.

9. Jun 7, 2016 Routine Inspection · No Reinspection Required

   No violations cited.

10. May 21, 2015 Routine Inspection · No Reinspection Required

    No violations cited.

11. May 9, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

12. Jun 28, 2013 Re-Inspection · No Reinspection Required

    No violations cited.

13. May 23, 2013 Routine Inspection · Reinspection Required

    No violations cited.

14. May 22, 2012 Routine Inspection · No Reinspection Required

    No violations cited.