SWEET HUT BAKERY AND CAFE

3 findings recorded on Jul 15, 2026.

1. Inspector observationItem 6-1A ↗

   Cold holding

   Observed creme brulee (x3) cold holding for 2 hours inside the walk-in cooler holding temperatures above 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Creme brulees were moved to the walk-in freezer for rapid cooling.//

   Inspector’s full note

   Inspection item: Inspection item 6-1A

   Code .04(6)(f)

   Observed creme brulee (x3) cold holding for 2 hours inside the walk-in cooler holding temperatures above 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Creme brulees were moved to the walk-in freezer for rapid cooling.//

   Official report · Item 6-1A ↗

   Correction status not recorded

2. Inspector observationItem 6-1C ↗

   Cooling time and temperature

   Observed cooked onions and mushrooms that did not cool down to 70F within the required 2 hours.// Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: Food was discarded.//

   Inspector’s full note

   Inspection item: Inspection item 6-1C

   Code .04(6)(d)

   Observed cooked onions and mushrooms that did not cool down to 70F within the required 2 hours.// Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: Food was discarded.//

   Official report · Item 6-1C ↗

   Correction status not recorded

3. Inspector observationItem 15B ↗

   Warewashing facilities and test strips

   Facility does not have an irreversible registering temperature indicator to measure sanitizing temperatures of the high-temperature dishwasher machine.// In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. (Pf)

   Inspector’s full note

   Inspection item: Inspection item 15B

   Code .05(3)(h),(i)

   Facility does not have an irreversible registering temperature indicator to measure sanitizing temperatures of the high-temperature dishwasher machine.// In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. (Pf)

   Official report · Item 15B ↗

   Correction status not recorded

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