West End Cafe

3 findings recorded on Jul 14, 2026.

1. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   Observed failure to ensure the cutting board is clean 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(7)(a)1

   Observed failure to ensure the cutting board is clean 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. C.A: PIC instructed to clean and sanitize the cutting board New Violation. Correct By: 07/17/2026

   Official report · Item 4-2B ↗

   Correction status not recorded

   Correct by Jul 17, 2026

2. Violation recordedItem 6-1A ↗

   Cold holding

   Observed failure to keep bacon and eggs in the WIC at the required temperature 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

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

   Observed failure to keep bacon and eggs in the WIC at the required temperature 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 C.A: PIC told to toss them into the thrash New Violation. Correct By: 07/17/2026

   Official report · Item 6-1A ↗

   Correction status not recorded

   Correct by Jul 17, 2026

3. Repeat violationItem 15C ↗

   Equipment cleanliness

   Observed strong grease buildup on the equipments 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

   Inspector’s full note

   Inspection item: Nonfood-contact surfaces clean

   Code 511-6-1.05(7)(a)2,3

   Observed strong grease buildup on the equipments 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. C.A: PIC instructed to degrease all equipments and ensure they are clean Repeat Violation. Correct By: 07/17/2026

   Official report · Item 15C ↗

   Correction status not recorded

   Correct by Jul 17, 2026

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