ELAINA'S CAFE

2 findings recorded on Aug 3, 2026.

1. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   Observed sanitizer bucket at 0ppm, Kitchen staff stated they ran out of sanitizer and someone is brining more. Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(6)(n)

   Observed sanitizer bucket at 0ppm, Kitchen staff stated they ran out of sanitizer and someone is brining more. Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH. C/A: Aquire approved sanitizer ASAP and ensure kitchen has sanitizer at all times. New Violation. Correct By: 08/06/2026

   Official report · Item 4-2B ↗

   Correction status not recorded

   Correct by Aug 6, 2026

2. Repeat violationItem 6-2 ↗

   Date marking and disposition

   Observed failure to date-mark food items prepared yesterday and stored in the reach in cooler for more than 24hrs (i.e. cooked chicken, cooked beef). Except when packaging food using a reduced oxygen packaging method, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days.

   Inspector’s full note

   Inspection item: Proper date marking and disposition

   Code 511-6-1.04(6)(g)

   Observed failure to date-mark food items prepared yesterday and stored in the reach in cooler for more than 24hrs (i.e. cooked chicken, cooked beef). Except when packaging food using a reduced oxygen packaging method, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Repeat Violation. Correct By: 08/13/2026

   Official report · Item 6-2 ↗

   Correction status not recorded

   Correct by Aug 13, 2026

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