VEGAN TIME CAFE

Observed cooked mixed vegetables, wild rice, and other frozen foods inside bottom of prep-top cooler not date marked person in charge (PIC) stated that the stuff was made yesterday and he did not know what time. As well as cooked bacon and cooked mushroom salad inside 2 door reach in cooler not date marked.

At the time of inspection food items were stored in plastic containers with the common name of the food item.

At the time of inspection the last inspection was posted. When asked person in charge he couldn’t find the most recent U report.

When to Wash. 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; (ii) After using the toilet room; (iii) After caring for or handling service animals or aquatic animals; (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; (v) After handling soiled equipment or utensils; (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (vii) When switching between working with raw food and working with ready-to-eat food; (viii) Before donning gloves to initiate a task that involves working with food; (ix) After engaging in other activities that contaminate the hands. 2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. At the time of inspection food worker was observed talking on cell phone with gloves on while preparing food for customer's order and did not wash.

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. At the time of inspection cooked garbanzo beans tested at 57F in two door reach in cooler in kitchen. As per person in charge was food item was in said unit for two days prior to inspection. Corrected Action: Person in charge discarded said food item.

Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. At the time of inspection ,the PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. Person in charge was provided with documentation to be completed and email photo of documents to inspector via email by 10/14/26.

Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomit or fecal matter. Person in Charge was provided with documentation for written procedures and advised to provide an EPA registered disinfectant effective against Norovirus and send picture to inspector via email by 10/14/26.

Food Labels. 1. Food packaged in a food service establishment, that is not provided by a foodservice employee upon consumer request, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. 2. Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement; (ii) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if contained in the food; (iii) An accurate declaration of the net quantity of contents; (iv) The name and place of business of the manufacturer, packer, or distributor; and (v) The name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient. At the time of inspection assorted juices were observed being for sale to customer in the self service two door beverage cooler in the customer seating area. Person in charge was advised to label said juice products and send picture of label to inspector via email by 10/14/26.

Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; (vii) Other effective methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. At the time of inspection, multiple food items were observed being cooled in large portions, deep plastic containers, tightly covered and double stacked in two door reach in cooler in kitchen. Corrective action: Person in Charge had food worker separate food items into smaller containers in metal pans and loosely covered to facilitate heat transfer. Appropriate cooling methods was discussed with person in charge and "Just Cool It" poster was provided.

Washing Fruits and Vegetables. Raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.Observed food worker using 4th compartment of 4-compartment sink as the fruit and vegetable prep sink, without splash guard provided to prevent possible cross contamination in kitchen. Dedicated fruit and vegetable prep sink was observed in disrepair at the time of inspection and person in charge was advised to have sink repaired by licensed plumber and send invoice to inspector by 10/14/26.

Cleaning of Equipment and Utensils. Equipment, Food-Contact Surfaces, and Utensils. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Observed food worker using 4th compartment of 4-compartment sink as the fruit and vegetable prep sink, that was not washed rinsed nor sanitized before or after use as per person in charge statement or splash guard provided to prevent possible cross contamination in kitchen. Dedicated fruit and vegetable prep sink was observed in disrepair at the time of inspection and person in charge was advised to have sink repaired by licensed plumber and send invoice to inspector by 3/24/26.

Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. At the time of inspection ,the PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. COS: Documentation was provided and completed during the inspection.

Closing Toilet Room Doors. Except during cleaning and maintenance operations, toilet room doors as specified under subsection (2)(l) of this Rule shall be kept closed. Observed unisex bathroom not enclosed with self-closing doors for both employee and customers. Person in Charge was advised to provided self closing bathroom doors and send email to inspector by 3/24/2026.