VEGAN TIME CAFE

7 findings recorded on Oct 6, 2026. 2 marked corrected on site.

1. Violation recordedItem 2-1B ↗

   Handwashing

   When to Wash. 1.

   Inspector’s full note

   Inspection item: Hands clean and properly washed

   Code 511-6-1.03(5)(c)

   When to Wash. 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; (ii) After using the toilet room; (iii) After caring for or handling service animals or aquatic animals; (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; (v) After handling soiled equipment or utensils; (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (vii) When switching between working with raw food and working with ready-to-eat food; (viii) Before donning gloves to initiate a task that involves working with food; (ix) After engaging in other activities that contaminate the hands. 2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. At the time of inspection food worker was observed talking on cell phone with gloves on while preparing food for customer's order and did not wash hands before donning new gloves. Corrected on Site: Food worker stored phone in designated area , washed hands and donned new gloves. Person in Charge was advised to retain workers on proper glove use, when to wash hands, where to wash hands and how to wash hands. Poster was provided. Corrected On-Site. New Violation.

   Official report · Item 2-1B ↗

   Marked corrected on site

2. Repeat violationItem 2-2A ↗

   Employee health reporting

   Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. At the time of inspection ,the PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food.

   Inspector’s full note

   Inspection item: Management knowledge, responsibilities, reporting

   Code 511-6-1.03(2)(o)

   Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. At the time of inspection ,the PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. Person in charge was provided with documentation to be completed and email photo of documents to inspector via email by 10/14/26 Repeat Violation. Correct By: 10/14/2026

   Official report · Item 2-2A ↗

   Correction status not recorded

   Correct by Oct 14, 2026

3. Violation recordedItem 2-2E ↗

   Vomiting and diarrheal response procedures

   Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment.

   Inspector’s full note

   Inspection item: Response procedures for vomiting & diarrheal events

   Code 511-6-1.03(6)

   Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomit or fecal matter. Person in Charge was provided with documentation for written procedures and advised to provide an EPA registered disinfectant effective against Norovirus and send picture to inspector via email by 10/14/26. New Violation. Correct By: 10/14/2026

   Official report · Item 2-2E ↗

   Correction status not recorded

   Correct by Oct 14, 2026

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