Cobblestones

Observed above the first floor food prep area and in the basement food prep area and warewashing area that utility lines and sprinkler pipes are exposed directly overhead of the food prep and warewashing areas; enclose the utility lines to provide protection from contamination to the food prep and warewashing areas.

At the handwashing sink next to the warewashing area observed water backflowing into the hand sink basin when the warewashing machine is performing the rinse cycle; repair the plumbing system so that backflow does not occur when the warewashing machine is running to prevent contamination of the handwashing sink.

The person in charge states they have sold the open air display cooler; remove all TCS foods from the cooler and remove from the premise as soon as possible.

Upon reinspection it was observed that the internal thermometers of the open air cooler were in the red zone indicating at or around 55F perishible Kombucha was 56F using a food thermometer; the person in charge states they have sold the open air cooler all the foods were perishible foods were voluntarily discarded and dentatured including kombuchas orange juice sandwiches salads and oatmeal. Hold TCS foods at or below 41F.

At the handwashing sink next to the warewashing area observed water backflowing into the hand sink basin when the warewashing machine is performing the rinse cycle; repair the plumbing system so that backflow does not occur when the warewashing machine is running to prevent contamination of the handwashing sink.

Observed above the first floor food prep area and in the basement food prep area and warewashing area that utility lines and sprinkler pipes are exposed directly overhead of the food prep and warewashing areas; enclose the utility lines to provide protection from contamination to the food prep and warewashing areas.

At the two bay food prep sink there is no observed indirect connection to the waste water system; have a licensed plumber pull proper permits and install an air gap at the food prep sink.

At the handwashing sink next to the warewashing area observed water backflowing into the hand sink basin when the warewashing machine is performing the rinse cycle; repair the plumbing system so that backflow does not occur when the warewashing machine is running to prevent contamination of the handwashing sink.

The person in charge states they have sold the open air display cooler; remove all TCS foods from the cooler and remove from the premise as soon as possible.

At the two bay food prep sink there is no observed indirect connection to the waste water system; have a licensed plumber pull proper permits and install an air gap at the food prep sink.

At the chemical warewashing machine observed at 25ppm chlorine after multiple runs; chemical sanitizer solution should be at recommended ppm; repair or replace the warewashing machine so that it produces sanitizer solution at proper ppm. The three compartment sink has been set up properly to wash rinse sanitize dishes until the warewashing machine is repaired.

Upon reinspection it was observed that the internal thermometers of the open air cooler were in the red zone indicating at or around 55F perishible Kombucha was 56F using a food thermometer; the person in charge states they have sold the open air cooler all the foods were perishible foods were voluntarily discarded and dentatured including kombuchas orange juice sandwiches salads and oatmeal. Hold TCS foods at or below 41F.

Observed above the first floor food prep area and in the basement food prep area and warewashing area that utility lines and sprinkler pipes are exposed directly overhead of the food prep and warewashing areas; enclose the utility lines to provide protection from contamination to the food prep and warewashing areas.

No handwashing was observed during the inspection. Observed employees moving from washing wares at the three compartment sink to handling and preparing foods without washing hands observed employees touching or adjusting their hair then handling and preparing foods without washing hands and changing gloves. Retrain staff to wash hands between tasks or when their gloves become soiled or contaminated.

Multiple food handlers observed without hair restraints when handling and preparing foods; provide effective hair restraints.

No written procedures for handling a vomit and diarrhea event could be presented during the inspection; provide.

Observed ice scoops stored inside the ice machine with their handles touching the ice; scoops should be stored without handles touching foods to prevent contamination by hands.

Observed above the first floor food prep area and in the basement food prep area and warewashing area that utility lines and sprinkler pipes are exposed directly overhead of the food prep and warewashing areas; enclose the utility lines to provide protection from contamination to the food prep and warewashing areas.

At the two bay food prep sink there is no observed indirect connection to the waste water system; have a licensed plumber pull proper permits and install an air gap at the food prep sink.

At the handwashing sink next to the warewashing area observed water backflowing into the hand sink basin when the warewashing machine is performing the rinse cycle; repair the plumbing system so that backflow does not occur when the warewashing machine is running to prevent contamination of the handwashing sink.

At the first floor cookline observed an employee washing a pear at the handwashing sink in the basement area where the ice machine is the handwashing sink basin in that area is blocked by hotel pans and access to the handwashing sink is obstructed by a cart with waffle irons and a blender observed an employee dumping the contents of a coffee carafe into a handwashing sink on the first floor; handwashing sinks should only be used for hand washing and should always be accessible.

Observed red slime on the black drop plate inside the ice machine at the three compartment sink observed the backsplash area with a black slime; clean and sanitize.

At the chemical warewashing machine observed at 25ppm chlorine after multiple runs; chemical sanitizer solution should be at recommended ppm; repair or replace the warewashing machine so that it produces sanitizer solution at proper ppm. The three compartment sink has been set up properly to wash rinse sanitize dishes until the warewashing machine is repaired.

Observed in the open air cooler multiple prepared foods without any food labels at all; provide food labels for prepared foods as required by the food code. The person in charge removed all the prepared foods from the open air cooler after the observation.

Observed whole shell eggs stored outside of cold holding at 90F foods in the open air cooler (yogurt parfait 62F) with the internal thermometer reading 51F nondairy milk stored in an ice bin but not touching any ice 53F creamer stored in a carafe for customer use 71F blu cheese in walkin 63F and chicken soup 50F in walkin with the internal thermometer reading 56.2F. The person in charge states that staff had alerted him that the walkin unit had been elevated this morning and a technician was called due to arrive at noon today and the person in charge is attempting to produce dry ice to get the walkin unit down to proper temperatures. The person in charge voluntarily discarded the eggs kept outside of refrigeration; the prepared foods in the open air cooler had been prepared at 8:00am per the person in charge and were placed into the working in-line coolers to cool to 41F. Keep cold TCS foods at or below 41F. The person in charge was able to produce dry ice for the walk in cooler to keep foods at 41F or below until the repairs are completed to maintain mechanical refrigeration.

In the two bay prep sink observed multiple frozen foods dethawing at ambient; use proper dethawing methods: under cool running water under refrigeration or as part of the cooking process. In the walkin cooler observed dethawed salmon in reduced oxygen packaging without a cut in the packaging; fish in reduced oxygen packaging should have its packaging cut when the fish is dethawed or close to being fully dethawed.

Observed ice scoops stored inside the ice machine with their handles touching the ice; scoops should be stored without handles touching foods to prevent contamination by hands.

At the first floor cookline observed an employee washing a pear at the handwashing sink in the basement area where the ice machine is the handwashing sink basin in that area is blocked by hotel pans and access to the handwashing sink is obstructed by a cart with waffle irons and a blender observed an employee dumping the contents of a coffee carafe into a handwashing sink on the first floor; handwashing sinks should only be used for hand washing and should always be accessible.

At the handwashing sink next to the warewashing area observed water backflowing into the hand sink basin when the warewashing machine is performing the rinse cycle; repair the plumbing system so that backflow does not occur when the warewashing machine is running to prevent contamination of the handwashing sink.

At the two bay food prep sink there is no observed indirect connection to the waste water system; have a licensed plumber pull proper permits and install an air gap at the food prep sink.

Observed in the open air cooler multiple prepared foods without any food labels at all; provide food labels for prepared foods as required by the food code. The person in charge removed all the prepared foods from the open air cooler after the observation.

Observed whole shell eggs stored outside of cold holding at 90F foods in the open air cooler (yogurt parfait 62F) with the internal thermometer reading 51F nondairy milk stored in an ice bin but not touching any ice 53F creamer stored in a carafe for customer use 71F blu cheese in walkin 63F and chicken soup 50F in walkin with the internal thermometer reading 56.2F. The person in charge states that staff had alerted him that the walkin unit had been elevated this morning and a technician was called due to arrive at noon today and the person in charge is attempting to produce dry ice to get the walkin unit down to proper temperatures. The person in charge voluntarily discarded the eggs kept outside of refrigeration; the prepared foods in the open air cooler had been prepared at 8:00am per the person in charge and were placed into the working in-line coolers to cool to 41F. Keep cold TCS foods at or below 41F. The person in charge was able to produce dry ice for the walk in cooler to keep foods at 41F or below until the repairs are completed to maintain mechanical refrigeration.

Observed above the first floor food prep area and in the basement food prep area and warewashing area that utility lines and sprinkler pipes are exposed directly overhead of the food prep and warewashing areas; enclose the utility lines to provide protection from contamination to the food prep and warewashing areas.

No handwashing was observed during the inspection. Observed employees moving from washing wares at the three compartment sink to handling and preparing foods without washing hands observed employees touching or adjusting their hair then handling and preparing foods without washing hands and changing gloves. Retrain staff to wash hands between tasks or when their gloves become soiled or contaminated.

In the two bay prep sink observed multiple frozen foods dethawing at ambient; use proper dethawing methods: under cool running water under refrigeration or as part of the cooking process. In the walkin cooler observed dethawed salmon in reduced oxygen packaging without a cut in the packaging; fish in reduced oxygen packaging should have its packaging cut when the fish is dethawed or close to being fully dethawed.

At the chemical warewashing machine observed at 25ppm chlorine after multiple runs; chemical sanitizer solution should be at recommended ppm; repair or replace the warewashing machine so that it produces sanitizer solution at proper ppm. The three compartment sink has been set up properly to wash rinse sanitize dishes until the warewashing machine is repaired.

No written procedures for handling a vomit and diarrhea event could be presented during the inspection; provide.

Multiple food handlers observed without hair restraints when handling and preparing foods; provide effective hair restraints.

Observed red slime on the black drop plate inside the ice machine at the three compartment sink observed the backsplash area with a black slime; clean and sanitize.

At today's inspection the Jennifer provided the pest report from 06/22/26. She stated that the exterminator is scheduled to come out tomorrow morning. No evidence of droppings was observed today. Please keep providing a detailed IPM report to the email chain. The pest report needs to be free and clear no activity/no catch/no structural voids or sanitation issued report before the Health Inspection can be finalized. Please have the licensed exterminator increase visits until the issues have been resolved (twice a week three times a week daily).

Observed a hole in the ceiling in the room marked office. All identified or potential entry points and structural voids must be properly treated and sealed.

At today's inspection the Jennifer provided the pest report from 06/22/26. She stated that the exterminator is scheduled to come out tomorrow morning. No evidence of droppings was observed today. Please keep providing a detailed IPM report to the email chain. The pest report needs to be free and clear no activity/no catch/no structural voids or sanitation issued report before the Health Inspection can be finalized. Please have the licensed exterminator increase visits until the issues have been resolved (twice a week three times a week daily).

Observed a hole in the ceiling in the room marked office. All identified or potential entry points and structural voids must be properly treated and sealed.

Observed a hole in the ceiling in the room marked office. All identified or potential entry points and structural voids must be properly treated and sealed.

Owner Jennifer was able to provide a pest report 06/22/26. The report states in the basement prep area 2 mice were caught. Please keep providing a detailed IPM report to the email chain. The pest report needs to be free and clear no activity/no catch/no structural voids or sanitation issued report before the Health Inspection can be finalized. Please have the licensed exterminator increase visits until the issues have been resolved (twice a week three times a week daily). Please provide access to the outside small brown receiving door. Remove lock to provide access.

Clean and organize basement area. Remove all items a minimum of 6 iches off the floor to ensure the exterminator can set traps and glue boards. Remove any unnessary items/equipment.

Clean and organize basement area. Remove all items a minimum of 6 iches off the floor to ensure the exterminator can set traps and glue boards. Remove any unnessary items/equipment.

Exterminator was out today 5/11/26. PIC was able to provide the pest report. Please keep providing a detailed IPM report to the email provided. The pest report needs to be free and clear no activity/no catch/no structural voids or sanitation issued report before the Health Inspection can be finalized. Please have the licensed exterminator increase visits until the issues have been resolved (twice a week three times a week daily). Please provide access to the outside small brown receiving door. Remove lock to provide access.

Establishment has 32 seats for customers. Public restroom is located in the basement. The only way to access the restroom is through the food service area. Referred to plumbing. See photos attached.