Gooseberry

Year by year

Inspections

1. Oct 17, 2025 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     In walk-in cooler, corn dated 10/9, corn & chili dated 10/9, veggie stock dated 9/15, diced tomatoes dated 10/11, in breakfast prep cooler milk dated 10/10, and in sandwich prep cooler, pico dated 10/9, pesto dated 10/9, hot pickles dated 9/30 exceeds 7 days. In kitchen, employee cutting chicken prepped 10/16 and putting into container dated 10/17.

     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

     GOOD REPAIR - PLUMBING

     1) Water pooling under high temp dish machine, slow leak observed directly underneath when cycle in progress. 2) Handwashing sink at cookline is slow to drain.

     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

     Grab & Go sandwiches and desserts are improperly labeled and missing ingredient list, address of packer/manufacturer, and allergen disclosure. Desserts only labeled with common name.

     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

   • Not serious Good Retail Practice

     PEST - EVIDENCE

     Evidence of pests observed. Mouse droppings observed on floor under shelving in dish area. Pest control service contracted and several traps observed to actively monitor.

     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

     In dish area, floors under equipment and walls under pre wash area are soiled with grease, dust, crumbs. In kitchen area, especially under equipment of cookline, floors are blackened with grease and food crumbs. In bakery area, floors under shelving dusty.

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

     Code WFC 6-501.12

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer quaternary ammonia is discolored and expired.

     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

     TEMPERATURE - COOLING

     Tuna salad (tuna at ambient temperature, mayo prechilled) prepared at 9:45am at 68F was moved to cooler in plastic quart pan covered in plastic wrap. After 1h15m in walk-in, at 11:00am, tuna salad with condensation at 62-65F.

     Correction: Rapidly cool cooked food from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS food prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less.

     Code WFC 3-501.14

2. Oct 16, 2023 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CONSUMER ADVISORY

     Consumer advisory on menu is missing asterisk on breakfast sandwich and statement on screen menus.

     Correction: Provide a consumer advisory with required disclosure and reminder components for animal foods served in a raw or undercooked condition.

     Code WFC 3-603.11

   • Not serious Good Retail Practice Corrected on site

     FOOD- THAWING ROP FISH

     Frozen fish in reduced oxygen packaging (ROP) is being improperly thawed in packaging in walk-in cooler.

     Correction: Remove fish from ROP prior to thawing.

     Code WFC 3-501.13(E)

   • Serious Priority (CDC risk factor) Corrected on site

     HACCP SPECIAL PROCESSES

     No variance/HACCP plan has been approved for hot pickling of vegetables for preservation. Pickled vegetable mix dated 10/6 and housemade pickles dated 6/12 are cold holding.

     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; 3-502.12

   • Not serious Good Retail Practice

     LABEL - PACKAGED FOOD

     Packed banana bread and sandwiches and items in grab & go cooler are improperly labeled and missing information.

     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

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer quaternary ammonia appears to be expired/damaged as the color yielded is not on designated scale.

     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

     SNEEZE GUARDS

     The customer self-service area with shelf-stable salad toppings (croutons, seeds) is not protected from consumer contamination.

     Correction: Provide a food shield, packaging, or other effective means to protect food from potential consumer contamination.

     Code WFC 3-306.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Sliced turkey in sandwich prep cooler stacked above or near the fill line is being cold held at 49F(top layer) bottom layer is 38F.

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

     Code WFC 3-501.16

   • Not serious Good Retail Practice Corrected on site

     WIPING CLOTHS

     Wet wiping cloths improperly stored on counter by coffee machine to clean steam wand.

     Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

3. Dec 10, 2021 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice Repeat

     CLEAN - NON-FOOD SURFACES - Not Corrected

     Non-food contact surfaces of exterior of refrigerators, oven, stove, table top coolers are soiled and unclean.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Not serious Good Retail Practice Repeat

     PHYSICAL FACILITY - CLEAN - Not Corrected

     The floors underneath equipment is heavily soil with food debris. It is not clean.

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

     Code WFC 6-501.12

4. Nov 19, 2021 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of exterior of refrigerators, oven, stove, table top coolers are soiled and unclean.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor)

     CLEAN - FOOD CONTACT SURFACES

     Slicer is visibly soiled with old food debris, and ice machine contain mold on top lip above ice.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor)

     DATE MARK - SYSTEM

     A date marking system is not in place for ready-to-eat TCS foods taken from frozen to cooler to be used during and after thawed.

     Correction: Implement procedures so that all ready-to-eat TCS foods are date marked with a date not to exceed 7 days.

     Code WFC 3-501.17

   • Serious Priority (CDC risk factor) Corrected on site

     HACCP SPECIAL PROCESSES

     No variance and/or HACCP plan has been approved for using nitrates cooking roast beef.

     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; 3-502.12

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     The floors underneath equipment is heavily soil with food debris. It is not clean.

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

     Code WFC 6-501.12

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     In-use spatula improperly stored in stale water at ambient temperature 75F.

     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 Corrected on site

     STORAGE - SINGLE-SERVICE

     Single-Use trays and cups improperly stored on floor in closet.

     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

   • Not serious Good Retail Practice

     TABLEWARE CONTAMINATION

     Eating utensils are stored or displayed where the food or lip contact surface could be contaminated. Utensils are stored in basket on counter top.

     Correction: Store utensils in a manner to avoid contamination.

     Code WFC 4-904.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Pumpkin cheese cake in customer reach in cooler being cold held at 47 degrees F.

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

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - LABELING

     Bottle Windex is unlabeled.

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

     Code WFC 7-101.11; 7-102.11

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - SEPARATION

     W-D40 stored in coffee preparation area.

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

     Code WFC 7-201.11; 7-301.11

5. Sep 11, 2019 Routine Inspection · No Reinspection Required

   No violations cited.

6. Dec 4, 2017 Re-Inspection · No Reinspection Required

   No violations cited.

7. Nov 28, 2017 Routine Inspection · Reinspection Required

   No violations cited.

8. Jan 25, 2017 Routine Inspection · No Reinspection Required

   No violations cited.

9. Oct 8, 2015 Re-Inspection · No Reinspection Required

   No violations cited.

10. Sep 9, 2015 Routine Inspection · Reinspection Required

    No violations cited.

11. Mar 16, 2015 Pre-inspection · Reinspection Required

    No violations cited.