Honey Butter Cafe

Year by year

Inspections

1. Feb 26, 2026 Follow Up · 2 core, 2 repeat
   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Equipment and refrigerator in back kitchen area are not being cleaned on a frequent basis.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core Repeat

     CLEANING, FREQUENCY AND RESTRICTIONS

     The kitchen floors and walls have spilled food accumulation.

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

     Code 6-501.12

2. Feb 24, 2026 Routine · 3 priority, 6 priority foundation, 8 core, 10 repeat
   • Serious Priority Corrected on site

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling ready-to eat foods with their bare hands.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods. Glove use was reviewed with employees during the inspection.

     Code 3-301.11 (B)

   • Serious Priority Repeat

     TCS FOOD - HOT HOLDING

     Sausage links are being hot held at 100-115°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Serious Priority Repeat

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

     The chlorine sanitizer is not being used according to EPA registered label use instructions and is at over 200 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Sanitizers were corrected during the inspection to be 50-100 PPM.

     Code 4-501.114 (A) - (E)

   • Serious Priority Repeat

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

     The chlorine at the bar dish machine is not being used according to EPA registered label use instructions and is at 0 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Repair person was contacted for dish machine.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation Repeat Corrected on site

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for cooked potatoes in the walk-in cooler that are at 68-82 degrees F, as potatoes are in covered and deep containers.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Potatoes were uncovered and split into small portions during the inspection.

     Code 3-501.15 (A)

   • Not serious Priority Foundation Repeat Corrected on site

     RTE/TCS FOOD - PROPER DATE MARKING

     Diced tomatoes, ham, meat lover's mix and other foods are not date marked.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life. Foods got dated during the inspection.

     Code 3-501.17 (A)

   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     Containers for holding flours, sugar and other foods are not being cleaned on a routine basis.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink at the bar is blocked by the storage of a pitcher and other bar supplies, making it unavailable for proper handwashing.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing. Items were moved during the inspection.

     Code 5-205.11 (A) and (C)

   • Not serious Priority Foundation Corrected on site

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying at the bar hand sink.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing. Paper towels were provided during the inspection.

     Code 6-301.12

   • Not serious Priority Foundation

     TOXIC SUBSTANCES - WORKING CONTAINERS

     In the bar, working containers of cleaners are not labeled with common name of product.

     Correction: Label working containers with the common name of the material used.

     Code 7-102.11

   • Not serious Core Repeat

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Many foods such as flours and sugars 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

     Wiping cloth used for wiping off coffee steamer equipment is stored on the bar counter.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses. A bucket of sanitzer was set up during the inspection.

     Code 3-304.14 (B) (1)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Containers for holding flour, sugar, and other dry ingredients that have jagged edges and are peeling.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Knife holder has encrusted food accumulation.

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

     Code 4-601.11 (C)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Equipment and refrigerator in back kitchen area are not being cleaned on a frequent basis.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core Repeat Corrected on site

     RINSING EQUIPMENT AND UTENSILS AFTER CLEANING AND SANITIZING

     Dishes are being rinsed after being sanitized in the warewash sinks.

     Correction: Discontinue rinsing dishes after sanitizing them; the final step to warewashing is to sanitize clean dishes and equipment. During the inspection, the warewashing order was modified to be in the correct order of wash, rinse, and sanitize.

     Code 4-904.14

   • Not serious Core Repeat Corrected on site

     DESIGNATED AREAS - EMPLOYEE ACCOMODATIONS

     Storage of employee jackets and personal items are touching produce.

     Correction: Relocate employee storage lockers to prevent contamination of food, equipment, linens, single-use and single service articles. Jackets and personal items were moved during the inspection.

     Code 6-403.11 (B)

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The kitchen floors and walls have spilled food accumulation.

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

     Code 6-501.12

3. Jan 7, 2025 Routine · 4 priority, 5 priority foundation, 6 core, 2 repeat
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Par cooked chicken is stored above lettuce and other ready to eat foods.

     Correction: Since chicken has not been thoroughly cooked, it is still considered a raw meat. 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. Foods were reorganized during the inspection.

     Code 3-302.11 (A) (1)

   • Serious Priority

     TCS FOOD - HOT HOLDING

     Sausage links and patties are being hot held at 90-110°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Serious Priority Repeat Corrected on site

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

     The bleach in a sanitizer bucket is not being used according to EPA registered label use instructions and is at 200 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Bleach water was changed out during the inspection.

     Code 4-501.114 (A) - (E)

   • Serious Priority

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The slicer used with time/temperature controlled for safety food is not cleaned every 4 hours.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours.

     Code 4-602.11 (C)

   • Not serious Priority Foundation

     NON-CONTINUOUS COOKING OF RAW ANIMAL FOODS - WRITTEN PLAN

     The non-continuous cook process for chicken and bacon have no prior approval or the approved plan is not being followed.

     Correction: Food improperly prepared shall be discarded. Submit plan with procedures indicated in 3-401.14 (F) for approval by regulatory authority.

     Code 3-401.14 (F)

   • Not serious Priority Foundation Corrected on site

     THAWING - REDUCED OXYGEN PACKAGED FISH

     Frozen vacuumed packed salmon is being improperly thawed in the refrigerator in it's sealed package.

     Correction: Adjust procedures or methods to properly thaw foods.Fish packages opened during the inspection.

     Code 3-501.13 (E)

   • Not serious Priority Foundation Corrected on site

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for pork belly in the walk in cooler, as it is a large piece of meat in a covered container. The temperature was still at 190 degrees F.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. During inspection, the pork was split into smaller pieces, in uncovered containers, and placed back into walk-in cooler.

     Code 3-501.15 (A)

   • Not serious Priority Foundation Corrected on site

     RTE/TCS FOOD - PROPER DATE MARKING

     Ham, turkey, cut tomatoes, and other foods are not date marked.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life. Dates were put on food during the inspection.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Ice machine is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core Repeat

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Flours, sugar and other foods 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

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     A wire strainer has broken pieces.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Containers for holding flour and various white powders are not maintained in good repair, as they have jagged edges and are no longer smooth and cleanable.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS

     The knife holder has encrusted soil accumulations.

     Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment.

     Code 4-601.11 (B)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Some refrigerators and cooking equipment are not cleaned on a frequent basis.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core

     RINSING EQUIPMENT AND UTENSILS AFTER CLEANING AND SANITIZING

     Dishes are being rinsed after being sanitized.

     Correction: If utensils and equipment are rinsed after sanitization, the warewashing machine shall be designed to operate with the additional rinse cycle and the sanitizer shall be specifically approved to be rinsed after being sanitized.

     Code 4-904.14

   • Not serious Core Corrected on site

     DESIGNATED AREAS - EMPLOYEE ACCOMODATIONS

     Employee storage of personal items and jackets is above storage of produce items and some jackets are touching bags of onions.

     Correction: Relocate employee storage lockers to prevent contamination of food, equipment, linens, single-use and single service articles. Items were moved during the inspection.

     Code 6-403.11 (B)

4. Aug 23, 2023 Routine · 3 priority, 1 priority foundation, 2 core
   • Serious Priority Corrected on site

     GLOVES, USE LIMITATION - SINGLE-USE GLOVES

     Single-use gloves are not discarded when soiled. Discussed with employee and corrected onsite

     Correction: Single-use gloves shall be discarded between tasks such as working with ready-to-eat foods or raw animal foods, when they become damaged or soiled or when interruptions occur in the operation. Discard potentially contaminated food items.

     Code 3-304.15 (A)

   • Serious Priority Corrected on site

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

     The low temp chlorinated sanitizer in bar dish machine is not being used according to EPA registered label use instructions and is at 0 PPM. Sanitizer container was changed during inspection and chlorine level was 50 PPM

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - STORAGE

     Toxic items including pest spray and WD-40 noted stored above clean dishes at the end of the warewash area. Removed during inspection.

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

     Code 7-201.11 (B)

   • Not serious Priority Foundation

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink in the bar for hand drying.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Some white powders, vanilla powder, dressings 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 3-302.12

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST

     Buns and clean dishes are stored in an area subject to splash from handsink.

     Correction: Store food in areas not exposed to splash, dust, or other contamination.

     Code 3-305.11 (A) (2)