Cafe Reveille

113996, 113998, 114037, 114429, 114429.3, 114429.5 - Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above. Immediately discontinue storing PHF at room temperature

114047, 114049, 114051, 114053, 114055, 114069(b) - Elevate all food at least 6 inches off of the floor to prevent contamination. Properly label bulk ingredient/food containers with common name

114135, 114185.1 114185.3 [d-e] - Store wiping cloths used to wipe service counters, scales, or other surfaces that may come into contact with food in clean water with sanitizer or use only once; sepa

113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141 - Properly wash, rinse and sanitize all food contact surfac

114130-114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182 - Ensure all equipment is approved, properly installed, clean, and maintained in

114115 (b,c) - Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment

114143(d), 114266, 114268, 114268.1, 114271, 114272 - Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other t

113947.1-113947.6, 113948 - Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety Manager has left the facility. Maintain copies of food safety cer

113953, 113953.1, 113953.2, 114067(f) - Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times. Maintain all handwash sinks unobstructed and accessible

114067(f, g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125) - Provide an approved warewashing facility. Obtain chlorine test strips to monitor chlorine sanitizer s

113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141 - Properly wash, rinse and sanitize all food contact surfac

114130-114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182 - Ensure all equipment is approved, properly installed, clean, and maintained in

1114149-114149.3, 114252, 114252.1 - Provide exhaust hoods to remove toxic gases, heat, grease, vapors, and smoke and be approved by the local building department. Canopy-type hoods shall extend 6 inc

Adequate hand washing facilities; supplied and accessible [ date violation corrected: 7/11/2023 ]

Food Safety Manager Certification and Food Handler Card [ date violation corrected: 7/11/2023 ]

Proper hot and cold holding temperatures [ date violation corrected: 7/11/2023 ]

Food storage; food storage containers identified [ date violation corrected: 7/11/2023 ]

Plumbing; proper backflow devices [ date violation corrected: 7/11/2023 ]

Food contact surfaces: clean and sanitized [ date violation corrected: 12/15/2022 ]

Food Safety Manager Certification and Food Handler Card [ date violation corrected: 6/6/2023 ]

Adequate ventilation and lighting; designated areas, use [ date violation corrected: 1/3/2023 ]

Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 12/15/2022 ]

Permit & License Certificate available [ date violation corrected: 12/15/2022 ]

Food contact surfaces: clean and sanitized [ date violation corrected: 7/1/2022 ]

Adequate hand washing facilities; supplied and accessible [ date violation corrected: 7/1/2022 ]

Food storage; food storage containers identified [ date violation corrected: 7/1/2022 ]

Plumbing; proper backflow devices [ date violation corrected: 6/9/2022 ]

Wiping cloths; properly used and stored [ date violation corrected: 6/9/2022 ]

Food contact surfaces: clean and sanitized [ date violation corrected: 6/2/2022 ]

Proper hot and cold holding temperatures [ date violation corrected: 6/2/2022 ]

Adequate hand washing facilities; supplied and accessible [ date violation corrected: 11/3/2021 ]

Food Safety Manager Certification and Food Handler Card [ date violation corrected: 11/3/2021 ]

Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 11/3/2021 ]

Permit & License Certificate available [ date violation corrected: 6/2/2022 ]

Plumbing; proper backflow devices [ date violation corrected: 6/2/2022 ]

Unclean or unsanitary food contact surfaces

Foods not protected from contamination

Inadequate and inaccessible handwashing facilities

Inadequate procedures or records for time as a public health control

Improper food storage

Inadequate and inaccessible handwashing facilities