HUSKERS CAFE

6 findings recorded on Sep 3, 2026.

1. Inspector observationItem 8-2B ↗

   Toxic substance storage and use

   Observed two lighters stored above the prep table in the kitchen. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: Lighters were moved to the bottom shelf of another cooler.

   Inspector’s full note

   Inspection item: Inspection item 8-2B

   Code .07(6)(c)

   Observed two lighters stored above the prep table in the kitchen. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: Lighters were moved to the bottom shelf of another cooler.

   Official report · Item 8-2B ↗

   Correction status not recorded

2. Inspector observationItem 12C ↗

   Wiping cloth use and storage

   Observed wiping cloths stored in sanitizer at a low concentration of QUAT sanitizer. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: The sanitizer bucket was remade to an appropriate concentration for QUAT sanitizer.

   Inspector’s full note

   Inspection item: Inspection item 12C

   Code .04(4)(m)

   Observed wiping cloths stored in sanitizer at a low concentration of QUAT sanitizer. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: The sanitizer bucket was remade to an appropriate concentration for QUAT sanitizer.

   Official report · Item 12C ↗

   Correction status not recorded

3. Inspector observationItem 14A ↗

   Utensil storage

   Observed utensils stored in water being held at room temperature. See temperature log. Observed scoop handles stored in dry foods (salt, pepper, seasonings). Observed a bowl being used as a scoop in powdered sugar. ******SECOND CONSECUTIVE VIOLATION******* During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 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; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use…

   Inspector’s full note

   Inspection item: Inspection item 14A

   Code .04(4)(k)

   Observed utensils stored in water being held at room temperature. See temperature log. Observed scoop handles stored in dry foods (salt, pepper, seasonings). Observed a bowl being used as a scoop in powdered sugar. ******SECOND CONSECUTIVE VIOLATION******* During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 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; 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; 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, dry container; 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 the required frequency. (C) Corrective Actions: Utensils were moved to water being held above 135°F (57°C).

   Official report · Item 14A ↗

   Correction status not recorded

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