CAFE TAKE 5

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Inspection history

1. Apr 27, 2026

   ✓

2. Apr 9, 2025

   ✓

3. Jan 4, 2024

   ✓

4. Apr 25, 2022

   ✓

5. Apr 8, 2022

   ✕
   2 violations

   • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

6. Oct 22, 2019

   ✓
   1 violation

   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

7. Oct 25, 2017

   ✓
   1 violation

   • Insects, rodents present

8. Feb 10, 2016

   ✕
   4 violations

   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

9. Apr 3, 2015

   ✓

10. Mar 18, 2015

    ✕
    3 violations

    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Critical:Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
    • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.

11. Apr 22, 2014

    ✓

12. Apr 17, 2014

    ✕
    2 violations

    • Critical:Other potentially hazardous foods requiring cooking are not heated to 140�F or above.
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

13. Feb 27, 2013

    ✓

14. Feb 20, 2013

    ✕
    5 violations

    • Critical:Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
    • Single service items reused, improperly stored, dispensed, not used when required
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Critical:Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45�F or less as recommended before they are stored on buffet lines.
    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.