Bassett Street Brunch Club

Year by year

Inspections

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

   No violations cited.

2. Dec 10, 2025 Re-Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING - Not Corrected

     Raw shell eggs in ice bath at 58F, jalapeno crema at 68F in cookline work top cooler, and raw salmon at 46F in prep cooler. Fried leeks maintained at room temperature with product assessment to document non-TCS food.

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

     Code WFC 3-501.16

3. Dec 3, 2025 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The food prep sink does not have a proper air gap between the drain and the sewage system.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Serious Priority (CDC risk factor)

     CLEAN - FOOD CONTACT SURFACES

     Table mounted can opener and slicer are visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor)

     CLEAN - FREQUENCY/CONTAMINATION

     Spoons, spatulas and other utensils used with TCS food not cleaned at least every 4 hours.

     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

   • Serious Priority (CDC risk factor) Repeat

     COOLING METHODS

     Sausage gravy, rice, and ragu sauce cooled improperly in containers greater than 4 inches deep.

     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)

     CROSS CONTAMINATION

     Food is not protected from cross contamination. Raw shell eggs stored over ready to eat food in walk-in cooler.

     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)

     DATE MARK - EXCEEDED OR MISSING

     Many ready to eat foods being cold held is not datemarked or has a datemark that exceeds 7 days.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the allotted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice

     FOOD - CONTAMINATION

     Pans of bacon are subject to potential contamination by stacking pans on top of food.

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

     Code WFC 3-307.11

   • Not serious Good Retail Practice

     LABEL - WORKING CONTAINER

     Salt, sugar, oils, and other difficult to identify products are stored in unlabeled container.

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

     Code WFC 3-302.12

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     In-use utensil improperly stored. Knives stored in cravice between prep cooler and work table.

     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 - EQUIPMENT ON FLOOR

     Utensils improperly stored over splash guard of hand washing sink.

     Correction: Store 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

     Raw shell eggs in ice bath at 58F, jalapeno crema at 68F in cookline work top cooler, and raw salmon at 46F in prep cooler. Fried leeks maintained at room temperature with product assessment to document non-TCS food.

     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 - SEPARATION

     Spray bottle of cleaning agent hung over splash guard of hand washing sink.

     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

4. Nov 30, 2023 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     BARE HAND CONTACT

     Employee observed handling ready to eat sandwich toppings with bare hands.

     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

   • Serious Priority (CDC risk factor)

     COOLING METHODS

     Cooked potatoes in metals pans greater than 4 inches deep, stacked on top each other in upright cooler.

     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

     CROSS CONTAMINATION

     Food is not protected from cross contamination. Raw shell eggs stored above ready to eat foods in walk-in cooler.

     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

   • Not serious Good Retail Practice Corrected on site

     FOOD- THAWING ROP FISH

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

     Correction: Remove fish from ROP prior to thawing. Fish temperature is 34F.

     Code WFC 3-501.13(E)

   • Not serious Good Retail Practice

     FOOD - CONTAMINATION DURING PREP

     Grill foods subject to potential contamination from raw chicken juice when chicken is removed from grill cooler drawer and moved to deep fryer. Chicken juice dripping on kitchen mats on cookline.

     Correction: Remove food from this location or provide alternate methods to protect unpackaged food from contamination.

     Code WFC 3-305.14

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - WHEN

     Employee did not wash hands before handling clean dishes after handling dirty 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

     WAREWASHING - TEMPERATURE MEASURING DEVICE

     An irreversible registering temperature indicator is available but is not being used. Kitchen manager unfamiliar on how to use strips. Corrective Action: Provide an irreversible registering temperature indicator for a mechanical warewashing machine that sanitizes using hot water. Train on how to use.

     Code WFC 4-302.13(B)

5. Oct 13, 2022 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Slicer in food prep area is visibly soiled in hard to clean areas of the machine,

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor)

     CONSUMER ADVISORY

     Consumer advisory on menu is missing on the breakfast side of the menu for egg dishes where the egg can be cooker to order. The disclosure statement is on the bottom of the menu, however the asterick is missing on egg food items.

     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)

     COOLING METHODS

     Pan of potatoes in single door upright Economy brand cooler cooled improperly: potatoes were in a deep pan, and a depth of six inches. (Lid was off of pan).

     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

     GOOD REPAIR - FOOD CONTACT SURFACES

     Food contact surface in disrepair. The plastic part of the slicer which is used to hold product in place while the blade is in use has had contact with the slicer blade and as a result is damaged and could accidentally be introduced into a food product.

     Correction: Provide food contact surfaces that are smooth, free of sharp edges, and are free from breaks and cracks. Replace the damaged slicer component.

     Code WFC 4-202.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - WHEN

     Employee observed not washing hands after cracking egg and handling a clean plate.

     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) Corrected on site

     TEMPERATURE - HOT HOLDING

     Mashed potatoes in tabletop hot holding unit (right side of kitchen line) being hot held at 98F.

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

     Code WFC 3-501.16

6. Oct 21, 2019 Re-Inspection · No Reinspection Required

   No violations cited.

7. Oct 14, 2019 Routine Inspection · Reinspection Required

   No violations cited.

8. Mar 19, 2018 Re-Inspection · No Reinspection Required

   No violations cited.

9. Mar 8, 2018 Routine Inspection · Reinspection Required

   No violations cited.

10. Dec 6, 2016 Routine Inspection · No Reinspection Required

    No violations cited.

11. Nov 13, 2015 Re-Inspection · No Reinspection Required

    No violations cited.

12. Oct 13, 2015 Re-Inspection · Reinspection Required

    No violations cited.

13. Oct 6, 2015 Routine Inspection · Reinspection Required

    No violations cited.

14. Sep 25, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

15. Oct 18, 2013 Pre-inspection · No Reinspection Required

    No violations cited.