MATCHA CAFE MAIKO

6 findings recorded on Jul 22, 2026. 3 marked corrected on site.

1. Violation recordedItem 6-1B ↗

   Proper hot holding temperatures

   Observed cooked sticky white rice tempt at 118F in the pot warmer located in the main kitchen. Breaker switch was off.

   Inspector’s full note

   Inspection item: Proper hot holding temperatures

   Code 511-6-1.04(6)(f)

   Observed cooked sticky white rice tempt at 118F in the pot warmer located in the main kitchen. Breaker switch was off. Observed cooked, sticky white rice in mini warmer(disconected from outlet) in the front food service area tempt at 111F. COS: Person in charge re-heated rice using a stove and microwave to 165F. CA:Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Corrected On-Site. New Violation.

   Official report · Item 6-1B ↗

   Marked corrected on site

2. Violation recordedItem 14A ↗

   Utensil storage

   Observed handles of scoops directly touching non-TCS foods (agar and sugar) in containers. COS: Person in charge re-oriented scoops to have handle above non-TCS foods.

   Inspector’s full note

   Inspection item: In-use utensils: properly stored

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

   Observed handles of scoops directly touching non-TCS foods (agar and sugar) in containers. COS: Person in charge re-oriented scoops to have handle above non-TCS foods. CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 2. 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; Corrected On-Site. New Violation.

   Official report · Item 14A ↗

   Marked corrected on site

3. Violation recordedItem 14A ↗

   Utensil storage

   Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. COS: Person in charge voluntarily discarded water.

   Inspector’s full note

   Inspection item: In-use utensils: properly stored

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

   Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. COS: Person in charge voluntarily discarded water. CA:During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). 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.