Hubbard Avenue Diner

Year by year

Inspections

1. Dec 16, 2025 Re-Inspection · No Reinspection Required

   No violations cited.

2. Dec 9, 2025 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Slicer is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor)

     DATE MARK - SYSTEM

     The date marking system in place adheres date mark to plastic wrap which is is thrown out when containers are put into use. No date mark available after container is put into use.

     Correction: Implement procedures so that all ready-to-eat TCS foods are date marked with a date not to exceed 7 days and date mark maintained throughout container use.

     Code WFC 3-501.17

   • Serious Priority (CDC risk factor)

     EATING, DRINKING, OR TOBACCO

     Employee was drinking from beverage in bakery prep area.

     Correction: Provide an employee break room or designate an area away from food preparation for eating and tobacco use. Beverage containers must be closed and handled to prevent contamination of employee's hands, container, and exposed food, clean utensils, clean linens, and unwrapped single use items.

     Code WFC 2-401.11

   • Not serious Good Retail Practice

     FOOD- THAWING ROP FISH

     Frozen fish in reduced oxygen packaging (ROP) is not completely removed from ROP packaging. Large slit in package and fish at or below 38F.

     Correction: Remove fish completely from ROP prior to thawing.

     Code WFC 3-501.13(E)

   • Not serious Good Retail Practice

     FOOD - CONTAMINATION

     Food is subject to potential contamination by hanging employee coats in contact with stored dry goods

     Correction: Change methods or procedures to protect foods from contamination.

     Code WFC 3-307.11

   • Serious Priority (CDC risk factor)

     HANDWASHING - WHEN

     Employee observed not washing hands before handling clean dishes.

     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

   • Serious Priority (CDC risk factor)

     TEMPERATURE - HOT HOLDING

     Melted butter on grill top hot held at 124F.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     (1) Chicken salad at 46F and sausage patties 46F in prep cooler. (2) Whipped butter on counter without temperature control.

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

     Code WFC 3-501.16

   • Not serious Good Retail Practice Corrected on site

     THERMOMETER - INACCURATE STEM

     Thermometer used to measure food temperatures is inaccurate by greater than +/- 2 degrees.

     Correction: Calibrate or replace thermometer.

     Code WFC 4-203.11

   • 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 hollandaise sauce.

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

     Code WFC 3-501.19

   • Not serious Good Retail Practice

     WIPING CLOTHS

     Wet wiping cloths improperly stored on counter and not in wiping cloth solution bucket. Wiping cloth solution less than 150ppm quat sanitizer concentration.

     Correction: Store wiping cloths in a container of sanitizer solution at proper concentration when not in use.

     Code WFC 3-304.14

3. Aug 24, 2023 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FREQUENCY/CONTAMINATION

     Shake machine wands used with TCS food not cleaned at least every 4 hours by washing, rinsing and sanitizing.

     Correction: Wash, rinse, then sanitize food contact surfaces used with TCS food at least every 4 hours and any time contamination has occurred.

     Code WFC 4-602.11

   • Not serious Good Retail Practice

     STORAGE - EQUIPMENT ON FLOOR

     Bakery utensils stored on faucet handles of sink and boxed cases of sliced apples are subject to splash over contamination from hand washing.

     Correction: Store food, equipment, and utensils in a clean, dry location a minimum of 6-inches off the floor.

     Code WFC 4-903.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Overstocked deli turkey in prep cooler is at 47F.

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

     Code WFC 3-501.16

   • Not serious Good Retail Practice Corrected on site

     THERMOMETER - INACCURATE STEM

     Thermometer used to measure food temperatures is inaccurate by greater than +/- 2 degrees.

     Correction: Calibrate or replace thermometer.

     Code WFC 4-203.11

4. Dec 8, 2022 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     In bakery walk-in cooler, fan covers are soiled. In bakery room, shelving racks and bottom shelves of prep tables are soiled.

     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)

     CONSUMER ADVISORY

     Consumer advisory on menu is missing disclosure mark for eggs in Daily Double entree.

     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

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Pan of cooked potatoes cooled 4" deep in large pan in walk-in freezer, still 92F about 3 hours after cooking.

     Correction: Adjust methods to assure that food is rapidly cooled 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 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 t

     Code WFC 3-501.15

   • Not serious Good Retail Practice

     FOOD - CONTAMINATION

     Speed rack of uncovered cookies in hallway and in back storage room are subject to potential contamination.

     Correction: Change methods or procedures to protect foods from contamination. Provide covering for cookie sheet trays or a cover for entire speed rack.

     Code WFC 3-307.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - WHEN

     Dish area employee observed not washing hands after touching dirty dishes before touching clean dishes; employee is using spray arm to rinse hands off only before touching clean dishes.

     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 - CLEAN

     The ceiling tiles in the bakery room are heavily stained/soiled.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean. Clean or replace ceiling tiles.

     Code WFC 6-501.12

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - FOOD SURFACES

     Employee only rinsed knife off in hand sink and put back on knife rack for future use.

     Correction: After cleaning, rinse and sanitize equipment and utensils.

     Code WFC 4-702.11

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     Bowl without a handle stored in noodles and container of onions stored directly on top of cooked veggies in top of small prep cooler on grill line.

     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

     WIPING CLOTHS

     Grill line wiping cloth sanitizer buckets are soiled with food debris and 100-150 ppm quat.

     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

5. Oct 10, 2019 Routine Inspection · No Reinspection Required

   No violations cited.

6. Apr 30, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

7. Feb 21, 2017 Routine Inspection · No Reinspection Required

   No violations cited.

8. Jan 21, 2016 Routine Inspection · No Reinspection Required

   No violations cited.

9. Feb 18, 2015 Routine Inspection · No Reinspection Required

   No violations cited.

10. Jan 24, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

11. Apr 30, 2013 Routine Inspection · No Reinspection Required

    No violations cited.

12. Jun 6, 2012 Re-Inspection · No Reinspection Required

    No violations cited.

13. May 30, 2012 Routine Inspection · Reinspection Required

    No violations cited.