MAUDE'S CLASSIC CAFE
101 SE 2 PLACE #101
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 12/2/2024
High Priority
2
Intermediate
1
Basic
4
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-51-4:Basic - Building components, attachments or fixtures in poor repair. Wooden piece in disrepair under Three compartment sink/espresso maker.
- 14-11-5:Basic - Equipment in poor repair. Reach in cooler on cooks line the middle door gasket is torn. Cutting boards in cooks line reach in cooler have deep cut marks.
- 08B-38-4:Basic - Food stored on floor. Oat milk containers on floor in lobby under shelf. Manager placed item on shelf. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer under prep left side the gasket is soiled. Reach in freezer on cooks line gasket is soiled. Dry storage cabinet soiled under water dispensing nozzle in dining area. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella (50F - Cold Holding); deli meat portions (49F - Cold Holding); tomatoes (47,49F - Cold Holding) thermometer in unit reads 39F, other items were at 41F or below, operator stated they were busy for breakfast previous to inspection starting she then added food items to ice to rapidly cool down. Tomatoes 46, deli meats 47, cheese 43.Repeat Violation **Corrective Action Taken** Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Hot shot fly strip refills stored above coffee beans by Handwash sink near back door, manager moved strips to the chemical area. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior left side ice machine, manager cleaned. Water dispensing nozzle in dining area. Interior oven. **Corrective Action Taken** Repeat Violation
Food safety inspection conducted on 12/2/2024 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).
Inspection on 7/3/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cooler at front of kitchen: half/half (51F - Cold Holding); whipping cream (49F - Cold Holding) items located at front of cooler, ambient thermometer reads 50F, other items temped in the back of cooler at 38F. -Sandwich station: feta (52F - Cold Holding); tomatoes (46,48F - Cold Holding); turkey (49F - Cold Holding); sour cream (46F - Cold Holding) ambient thermometer reads 39F, manager stated cooler lids may have been kept open 2 hours prior while making multiple orders, manager placed items on ice. -Display cooler: quiches (49,51F - Cold Holding) 2 ambient thermometers one read 51F and one read 15F, manager discarded broken thermometer and stated the quiche has not been out of cooler, unable to determine if item was at 41F or below, see stop sale. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2024-07-03: Cheese 57F. Admin Complaint
Food safety inspection conducted on 7/3/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 7/2/2024
High Priority
2
Intermediate
2
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-03-4:Basic - Dead roaches on premises. One dead roach on floor in closet, manager cleaned area. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Empty containers behind coffee bean grinder. Shelf/ledge behind cooks line. Extra kitchen supplies/cookware above cooling/reach in freezer area. Dry storage rolling cart shelves. Reach in freezer on cooks line gasket is soiled. Repeat Violation
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. quiches (49,51F - Cold Holding)
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cooler at front of kitchen: half/half (51F - Cold Holding); whipping cream (49F - Cold Holding) items located at front of cooler, ambient thermometer reads 50F, other items temped in the back of cooler at 38F. -Sandwich station: feta (52F - Cold Holding); tomatoes (46,48F - Cold Holding); turkey (49F - Cold Holding); sour cream (46F - Cold Holding) ambient thermometer reads 39F, manager stated cooler lids may have been kept open 2 hours prior while making multiple orders, manager placed items on ice. -Display cooler: quiches (49,51F - Cold Holding) 2 ambient thermometers one read 51F and one read 15F, manager discarded broken thermometer and stated the quiche has not been out of cooler, unable to determine if item was at 41F or below, see stop sale. **Corrective Action Taken** Repeat Violation Admin Complaint
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half/half and whipping cream no dates, manager does not know when items were open, see stop sale.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Water dispensing nozzle in dining area, manager cleaned. Stained cutting boards on cooks line. **Corrective Action Taken**
Food safety inspection conducted on 7/2/2024 revealed 6 total violations (2 high priority, 2 intermediate, 2 basic).
Inspection on 12/12/2023
High Priority
1
Intermediate
1
Basic
5
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 36-07-4:Basic - Carpeting installed in a food preparation, food storage, warewashing or bathroom area. Carpet on floor in dry storage closet in middle dining area. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on counter next to clean silverware.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table in kitchen.
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden piece under Three compartment sink. Wooden pieces behind wine reach in cooler.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Large vent on side of prep table soiled. The bottom part of table top oven door is soiled. The shelf attached to wall behind cooks line cooler is soiled. Area behind wine reach in cooler soiled. Reach in freezer by oven gasket soiled. Shelf above prep area is soiled. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (46F - Cold Holding); shredded cheese (53F - Cold Holding); sliced tomatoes (46-47F - Cold Holding) cooler on cooks line ambient temperature of cooler is 41F, manager stated they had a large breakfast rush and coolers were kept open during rush. breakfast quiche (48F - Cold Holding); breakfast quiche mix (46F - Cold Holding) display cooler ambient temperature of cooler 40F, manager stated the same as above. Manager placed items in ice to rapidly chill items back down to 41F or below. Retemped tomatoes and cheeses they dropped to 42-43F. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. 2 jugs of water in Handwash sink by Three compartment sink.
Food safety inspection conducted on 12/12/2023 revealed 7 total violations (1 high priority, 1 intermediate, 5 basic).
Inspection on 7/25/2023
High Priority
1
Intermediate
0
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 36-07-4:Basic - Carpeting installed in a food preparation, food storage, warewashing or bathroom area. Carpet in cabinet nearest door to shared dining space.
- 08B-38-4:Basic - Food stored on floor. Syrup on floor in side cabinet near door to shared space.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gasket soiled next to oven. Partition next to Handwash sink heavily stained/soiled. Cooling rack on top of oven. Repeat Violation
- 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Hot shot bags. Operator moved. Corrected On-Site
Food safety inspection conducted on 7/25/2023 revealed 4 total violations (1 high priority, 0 intermediate, 3 basic).