Lou's Cafe

113980, 113984 (a, b, d, e, f), 113986, 114060, 114067 (a, d, e), 114069, 114073, 114077, 114089.1(c), 114143(c) - Ensure all food is separated and protected from potential cross contamination. Store

113952, 113953.3, 113953.4, 113961, 113973 - Properly wash hands with hand soap and warm water for a minimum of 10 seconds at the hand washing station when beginning work; before handling food/equipme

114157, 114159 - Maintain onsite an accurate, easily readable metal probe thermometer suitable for measuring temperature of food shall be available. A display thermometer +/- 2F shall be provided for

114074, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.3, 114185.4, 114185.5 - All clean and soiled linen shall be properly stored; non-food items shall be stored and

113945, 113945.1, 113984.1, 114075 - Designate and ensure a person in charge to be present at facility at all hours of the operation. Exclude persons unnecessary to the food facility from the food pre

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

114381 [e], 114381(a), 114387 - Make available the most recent routine inspection report. Post the Health Permit to Operate and restaurant license certificate in a conspicuous area for public view

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

113967, 113976, 113980, 113988, 113990, 114035, 114254.3, 113975 - Discard all contaminated/adulterated food immediately if it bears or contains any poisonous or deleterious substance that may render

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

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

Food separated and protected

Food Safety Manager Certification and Food Handler Card

Permit & License Certificate available

Permit & License Certificate available [ date violation corrected: 1/17/2023 ]

Food Safety Manager Certification and Food Handler Card [ date violation corrected: 12/2/2021 ]

Hot and cold running water available [ date violation corrected: 6/16/2021 ]

Food storage; food storage containers identified [ date violation corrected: 6/8/2021 ]

Unclean or degraded floors walls or ceilings

Insufficient hot water or running water

Unapproved or unmaintained equipment or utensils

Inadequate food safety knowledge or lack of certified food safety manager

Moderate risk food holding temperature

Improper reheating of food

Wiping cloths not clean or properly stored or inadequate sanitizer

Moderate risk food holding temperature

Inadequate and inaccessible handwashing facilities

Permit license or inspection report not posted

Food safety certificate or food handler card not available