Kickback Cafe

Year by year

Inspections

1. Dec 11, 2025 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Mushroom quiche cooling for about an hour with lid tightly sealed temped at 58 - 61 F in 2 door upright cooler in front food prep area.

     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

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for chlorine in the dish machine 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

     THERMOMETER - INACCURATE STEM

     Metal stem thermometer used to measure food temperatures is inaccurate by greater than 4 degrees.

     Correction: Calibrate or replace thermometer.

     Code WFC 4-203.11

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - USE CONDITIONS

     Quat sanitizer is not being used according to manufacturer`s use directions, and food/equipment/employees are not protected from toxic chemicals, as sanitizer bottles near front food prep area are at a concentration greater than 500 ppm quat.

     Correction: Change procedures and provide training to employees on proper use of toxic chemicals. Use toxic chemical according to manufacturer's use directions. Take measures to assure that food/equipment/employees are protected when toxic chemicals are applied. Use certified licensed applicators to apply restricted use pesticides.

     Code WFC 7-202.12

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

     PEST - HARBORAGE - Not Corrected

     Basement side room has some standing water present on the basement floor, which provides harborage conditions for insects and rodents.

     Correction: Remove all unnecessary items from this area to minimize harborage for all pests. Mop and dry basement floor.

     Code WFC 6-501.111

3. Feb 13, 2025 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Egg and peach dessert dish cooling improperly. Egg and peach dessert dish cooling on racks at ambient air temperatures in the food prep area at 74 after 1.5 hours.

     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

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Individually portioned desserts with cream cheese frosting, requiring refrigeration, in the table top dessert display cooler, being cold held, are not datemarked.

     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 Corrected on site

     FOOD - THAWING

     Prepackaged chicken noodle soup is improperly thawing in stainless steel pan of water on the counter in the food prep area.

     Correction: Adjust procedures or methods to properly thaw foods under refrigeration, submerged in running water, or in a microwave as part of a continuous cooking process.

     Code WFC 3-501.13

   • Not serious Good Retail Practice

     PEST - HARBORAGE

     Basement side room has some standing water present on the basement floor, which provides harborage conditions for insects and rodents.

     Correction: Remove all unnecessary items from this area to minimize harborage for all pests. Mop and dry basement floor.

     Code WFC 6-501.111

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     2 door under counter stainless steel milk cooler: ambient air 45 - 48 F, cup of whole milk from unopened gallon 49 F, cup of 2% milk from opened gallon 47 F

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

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TOXICS - USE CONDITIONS

     Quat sanitizer is not being used according to manufacturer`s use directions, as food/equipment/employees are not being protected from toxic chemicals, due to the concentration of quat sanitizer being dispensed at the dispenser above the 3 compartment sink next door at 500 ppm or greater. Sanitizer spray bottle under front service counter, and cup of sanitizer on counter top used to sanitize metal stem thermometer, both at 500 ppm quat or greater.

     Correction: Change procedures and provide training to employees on proper use of toxic chemicals. Use toxic chemical according to manufacturer's use directions. Take measures to assure that food/equipment/employees are protected when toxic chemicals are applied. Use certified licensed applicators to apply restricted use pesticides.

     Code WFC 7-202.12

4. Jan 18, 2024 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of oven in kitchen have some build-up.

     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

     TOILET ROOM - SELF-CLOSING DOORS

     Toilet rooms in establishment are not provided with a self-closing door.

     Correction: Provide a self- closing door mechanism on bathroom door to provide a tight fitting, self closing door.

     Code WFC 6-202.14

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - USE CONDITIONS

     Quat is not being used according to manufacturer`s use directions, in-between-use stirring sticks are not protected from toxic chemicals.

     Correction: Change procedures and provide training to employees on proper use of toxic chemicals. Use toxic chemical according to manufacturer's use directions. Take measures to assure that food/equipment/employees are protected when toxic chemicals are applied. Use certified licensed applicators to apply restricted use pesticides.

     Code WFC 7-202.12

5. Apr 26, 2023 Re-Inspection · No Reinspection Required

   No violations cited.

6. Apr 21, 2023 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Raw shell eggs are stored on shelf above ready-to-eat foods.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Chicken broth dated 4/14 and 4/10 being cold held 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 Corrected on site

     FOOD - THAWING

     Frozen soup in bag improperly thawing at room temperature in container with a thin layer of water.

     Correction: Adjust procedures or methods to properly thaw foods under refrigeration, submerged in running water, or in a microwave as part of a continuous cooking process.

     Code WFC 3-501.13

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     In 2-door cooler, several gallons of milked are being cold held at 45F, 46F, and 47F.

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

     Code WFC 3-501.16

7. Jul 23, 2021 Pre-Inspection · No Reinspection Required

   No violations cited.