Maple Tree Restaurant

Year by year

Inspections

1. Dec 3, 2025 Routine · 1 priority foundation, 3 core, 3 repeat
   • Not serious Priority Foundation Repeat

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Consumer advisory is missing the disclosure statement identifying the food menu items (steaks, eggs, burgers) that can be served undercooked or raw or made with undercooked/raw ingredients.

     Correction: Properly identifiy those food items that require a consumer advisory.

     Code 3-603.11 (B)

   • Not serious Core Repeat

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Multiple food items made with two or more ingredients (batters, coleslaw, sauces, etc.) are stored in unlabeled containers throughout different coolers in the kitchen.

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

     Code 3-302.12

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     The non food contact surfaces of the blue shelves in the dishwasher area and the blue shelving in the kitchen have areas where the paint is peeling and flaking showing the rusted metal underneath. The blue shelves in the dishwasher area are being used to store clean dishware items and the other shelving in the kitchen is being used to store dry goods on.

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

     Code 4-101.19

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Multiple round plastic cups without handles are stored inside bulk ingredient containers and are being used to scoop and dispense bulk ingredients in the back kitchen area. These round plastic cups not ANSI certified or approved by the department.

     Correction: Unapproved equipment shall be removed from food service. Provide cups or scoops with handles to dispense these ingredients and store the utensils with the handle outside of the ingredients.

     Code 4-205.11

2. Dec 4, 2024 Routine · 2 priority, 1 priority foundation, 3 core, 4 repeat
   • Serious Priority Repeat Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     In the main service cooler, raw shelled eggs are observed directly on top of fresh produce items in the top part of the cooler. In the meat prep cooler, raw meats (chicken, burgers, steak) are observed stored in the upper part of the cooler and cream cheese and already cooked gyro meat is stored directly below the raw meats in the lower section.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Raw food items were reorganized so they were not stored directly above ready to eat food items in the coolers.

     Code 3-302.11 (A) (1)

   • Serious Priority Repeat Corrected on site

     TCS FOOD - HOT HOLDING

     Multiple food items (mashed potatoes, biscuits & gravy, and sausage links) in the hot holding unit are hot held between 99-119°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. The hot holding unit was turned up and the food items were retemped and at 135 deg. F or higher.

     Code 3-501.16 (A) (1)

   • Not serious Priority Foundation Repeat

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Consumer advisory is missing the disclosure statement identifying the food menu items (steaks, burgers, eggs,) that may be served undercooked or raw.

     Correction: Properly identifiy those food items that require a consumer advisory.

     Code 3-603.11 (B)

   • Not serious Core Repeat

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Multiple sauce bottles and food items are stored in unlabeled containers in various coolers throughout the establishment.

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

     Code 3-302.12

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Multiple round plastic containers are observed to be used to scoop out ingredients out of their large containers and they are not ANSI certified or approved by the department.

     Correction: Unapproved equipment shall be removed from food service.

     Code 4-205.11

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The wall behind the fruit toppings prep cooler is covered in previous red strawberry splatter. The ceiling above the hot holding unit in the kitchen has previous food debris and splatter on it.

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

     Code 6-501.12

3. Dec 13, 2023 Routine · 4 priority, 1 priority foundation, 5 core, 2 repeat
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     In the prep cooler to the left of the grill in the kitchen, raw meat items (burgers, chicken) were observed to be stored in the upper part of the cooler and ready to eat items (corn beef hash, cooked gyro meat) stored directly underneath in the lower part of the unit.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Prep cooler was rearranged and all the ready to eat items were moved so they were not stored under the raw meats.

     Code 3-302.11 (A) (1)

   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Sausage and gravy and chili in hot holding unit in kitchen are hot held between 120-129°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Hot holding unit was turned up and the products were rechecked and at or above 135 deg. F.

     Code 3-501.16 (A) (1)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Multiple dessert items (cheesecakes, pies) in the 2 door sliding dessert cooler are cold held between 46-48°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Cooler temp was turned down and the products were rechecked. Dessert items were observed to be at 41 deg. F and below.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The chlorine based sanitizer is not being used according to EPA registered label use instructions and is between 0-10 PPM in multiple sanitizer buckets.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Bleach was added to the buckets during inspection and reading between 100-200 PPM.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation Repeat

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Consumer advisory is missing the disclosure statement identifying the menu items that can be served undercooked/raw or contain undercooked/raw ingredients.

     Correction: Properly identifiy those food items that require a consumer advisory.

     Code 3-603.11 (B)

   • Not serious Core Repeat

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Multiple food containers in several cooler units are observed to be uncovered. Most of these food containers were stored below other food items.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Multiple sauce bottles and food containers in multiple coolers are 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 3-302.12

   • Not serious Core Corrected on site

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Multiple wiping cloths used for wiping down food contact surfaces are stored on the countertops of prep tables and not in buckets of sanitizing solution.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses. Wiping cloths were placed in the sanitizing solution buckets.

     Code 3-304.14 (B) (1)

   • Not serious Core

     WAREWASHING - MECHANICAL HOT WATER - TEMPERATURE MEASURING DEVICES

     An irreversible registering thermometer is not provided for measuring utensil surface temperatures in the hot water mechanical warewashing operation.

     Correction: Provide an irreversible registering thermometer.

     Code 4-302.13 (B)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of shelving units in both walk in coolers are soiled with flour, previous food debris, and mold. The top part of the knife storage rack in the kitchen is covered in previous food debris and grease.

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

     Code 4-601.11 (C)