US CAFE

4 findings recorded on Aug 13, 2026. 4 marked corrected on site.

1. Violation recordedItem 6-1C ↗

   Cooling time and temperature

   Observed in the main kitchen in a prep sink near the back door, cooked fries not cooling at a rate to reach 70F in 2 hours or less. C/A: Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less.

   Inspector’s full note

   Inspection item: Proper cooling time and temperature

   Code 511-6-1.04(6)(d)

   Observed in the main kitchen in a prep sink near the back door, cooked fries not cooling at a rate to reach 70F in 2 hours or less. C/A: Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: Fries were moved to walk in cooler to cool to 70F. Corrected On-Site. New Violation.

   Official report · Item 6-1C ↗

   Marked corrected on site

2. Violation recordedItem 10D ↗

   Food labeling and containers

   Observed several working containers of food items stored for use without labels on a countertop in the main kitchen (chipotle sauce, hot honey, teriyaki sauce, ranch seasoning, and salt mix), next to the grill (margarine, salt mix, and granulated garlic), and inside of the prep top cooler number 1 (ketchup and mustard). C/A: Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the…

   Inspector’s full note

   Inspection item: Food properly labeled; original container

   Code 511-6-1.04(4)(d)

   Observed several working containers of food items stored for use without labels on a countertop in the main kitchen (chipotle sauce, hot honey, teriyaki sauce, ranch seasoning, and salt mix), next to the grill (margarine, salt mix, and granulated garlic), and inside of the prep top cooler number 1 (ketchup and mustard). C/A: Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. COS: Food containers were labeled with common name of food. Corrected On-Site. New Violation.

   Official report · Item 10D ↗

   Marked corrected on site

3. Violation recordedItem 14A ↗

   Utensil storage

   Observed handles touching lemon pepper and salt mix in main kitchen under countertop in main kitchen area. Observed handle touching sugar in warewashing area.

   Inspector’s full note

   Inspection item: In-use utensils: properly stored

   Code 511-6-1.04(4)(k)

   Observed handles touching lemon pepper and salt mix in main kitchen under countertop in main kitchen area. Observed handle touching sugar in warewashing area. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. COS: Handles were placed above food. Corrected On-Site. New Violation.

   Official report · Item 14A ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.