1890 TEA HOUSE

Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Observed cooked chicken in a vacuum sealed bag Warning - From follow-up inspection 2026-01-21: No vacuum sealed food on site. Time Extended

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator vacuum sealing hard, semi soft and soft cheeses (Blue cheese, Gouda, Gruyére and manchego), cured meats (soppressata, capicola and brescaola) and cooked Cold chicken. Warning - From follow-up inspection 2026-01-21: No vacuum sealed food on site. Time Extended

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Male employee at the cook line working with bread crumbs, no gloves, employee voluntarily discarded.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the kitchen area, butter at room temperature since 1/12/26 (73F).

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the kitchen area, butter at room temperature since 1/12/26 (73F). Reach-in cooler at the cook line, ham 48F, mozzarella cheese 47F, Gouda cheese 46F butter 45F, raw salmon 47F, employee closed the lid and added ice, temperatures started dropping 2-3 degrees. Corrective Action Taken Warning

Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Observed cooked chicken in a vacuum sealed bag Warning

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by trash can, manager moved. Corrected On-Site

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator vacuum sealing hard, semi soft and soft cheeses (Blue cheese, Gouda, Gruyére and manchego), cured meats (soppressata, capicola and brescaola) and cooked Cold chicken. Warning

Basic - Food stored on floor. At the dry storage area, bottle of water on floor, manager moved off the floor. Corrected On-Site