45 SOUTH CAFE

5 findings recorded on Sep 15, 2026.

1. Inspector observationItem 6-1A ↗

   Cold holding

   Observed several time/temperature control for safety foods cold holding above 41F (see temperature log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food was discarded. Advised person in charge not to store foods such as shell eggs, packaged butter, and packaged cream cheese in plastic containers in top of prep cooler in order to maintain proper cold holding temperatures.//

   Inspector’s full note

   Inspection item: Inspection item 6-1A

   Code .04(6)(f)

   Observed several time/temperature control for safety foods cold holding above 41F (see temperature log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food was discarded. Advised person in charge not to store foods such as shell eggs, packaged butter, and packaged cream cheese in plastic containers in top of prep cooler in order to maintain proper cold holding temperatures.//

   Official report · Item 6-1A ↗

   Correction status not recorded

2. Inspector observationItem 6-1D ↗

   Time as a public health control

   Observed half and half, whipped cream, and individual butter portions intended to be on 4 hour time control with no label to indicate when the time control period started or ended. Facility could not provide accurate time control procedures, only the first page of a 6-hour time control procedure that was not completed.// When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed…

   Inspector’s full note

   Inspection item: Inspection item 6-1D

   Code .04(6)(i)

   Observed half and half, whipped cream, and individual butter portions intended to be on 4 hour time control with no label to indicate when the time control period started or ended. Facility could not provide accurate time control procedures, only the first page of a 6-hour time control procedure that was not completed.// When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Food was discarded. Time control procedures were provided.//

   Official report · Item 6-1D ↗

   Correction status not recorded

3. Inspector observationItem 8-2B ↗

   Toxic substance storage and use

   Observed three chemicals in spray bottles that were not clearly labeled with the name of the chemical.// Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: Person in charge knew what each chemical was. Labels were added to bottles.//

   Inspector’s full note

   Inspection item: Inspection item 8-2B

   Code .07(6)(b)

   Observed three chemicals in spray bottles that were not clearly labeled with the name of the chemical.// Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: Person in charge knew what each chemical was. Labels were added to bottles.//

   Official report · Item 8-2B ↗

   Correction status not recorded

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