LEMON CAFE

Basic - - From initial inspection : Basic - Equipment in poor repair. 1. Observed two broken handles with part of the handle missing at three door reach in cooler opposite cookline in kitchen. 2. Torn door gasket at three door True reach in cooler in kitchen. Warning - From follow-up inspection 2025-10-28: Observed same. Time Extended

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee beverages stored on top shelf above food for public in reach in cooler in prep area. Operator moved drinks to designated area. Corrected On-Site

High Priority - Food received from unapproved source/no invoice provided to verify source.. Mason jars of raw honey sold at the register. Operator unable to provide invoice, required labeling missing from package. See Stop Sale. Admin Complaint

High Priority - Stop Sale issued due to food originating from an unapproved source. Food received from unapproved source/no invoice provided to verify source.. Mason jars of raw honey sold at the register. Operator unable to provide invoice, required labeling missing from package. See Stop Sale. Warning

Intermediate - Packaged food not labeled as specified by law. Jars of raw honey sold at the front counter not prepared or packaged onsite, lacking label information. Repeat Violation Warning

High Priority - Dented/rusted cans present. Can dented along seam in dry storage area, medium pitted black olives, supremo italiano, 3lbs. 3oz. See stop sale.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell egg then took sliced cheese from the reach in flip top cooler without hand washing. Operator reviewed hand washing procedures with employee, employee washed hands. Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. Raw beef stored over unwashed produce in the reach in cooler in the prep area. Operator reorganized. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole eggs over cooked chicken in the reach in cooler in the kitchen. Operator reorganized. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked rice 45F, not prepared or portioned today per operator, stored overnight in the reach in cooler in the storage area. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked rice 45F, not prepared or portioned today per operator, stored overnight in the reach in cooler in the storage area. See Stop Sale.

Intermediate - Handwash sink not accessible for employee use at all times. Sauce pan in the basin of the handsink in the kitchen. Operator removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Spoon and tongs in the handsink opposite cookline.

Intermediate - Packaged food not labeled as specified by law. Organic raw honey at the counter. Cheese cake in self service reach in cooler.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice in the reach in cooler, prepared on Friday per operator, not dated. Operator dated 1/26. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at the flip top cooler in the kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on a slicer on food prep table opposite cookline.

Basic - Employee with no hair restraint while engaging in food preparation. Employee cooking eggs and bacon with no hair restraint in the kitchen.

Basic - Ripped/worn tin foil used as shelf cover. Ripped foil used as shelf lining in dry storage by reach-in freezer.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in bucket by back exit door.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths hung on basin of the hand sink in the kitchen.

High Priority - Cooked sausage patty at 57°, deli meats 51°, hash brown 53°. Stored in unit less than 2 hrs.Food not portioned or prepared today. . Operator moved foods to reach in cooler in the storage area to quick chill to 41°. Corrective Action Taken

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs 60° on the food prep table, next to grill observed with no temperature control. Placed on table less than one hour per operator. Operator placed in cooler to quick chill to 41°. Corrective Action Taken

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Cut tomato 63°at 9:32am to 63° at 10:00am in the kitchen reach in cooler. Cooling since 9am per operator. Operator moved foods to reach in cooler in the storage area to quick chill to 41°. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At the mop sink outside.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer solution in the bucket measured above 200ppm. Operator remade and tested at 100ppm. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for Butter across the cookline in the kitchen. Provided operator written procedure. Operator completed form. Corrected On-Site

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cookies and pies on self service display at the front check out counter and tomato and mozzarella cheese in the self service reach in cooler. Operator labeled. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination on the utensil rack in the dry storage area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed one wet wiping cloth stored on food prep table opposite cook line. Operator placed in sanitizer solution. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired more than 60 days Confirmation number is 226048071. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Owner had cook change gloves and wash hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (49F); ham (498F); (Cold Holding) in flip top cooler next to grill. Chicken and ham in cooler less than 2 hours per Owner and unit temperature adjusted lower. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter not marked. Butter by toaster less than 2 hours and time mark added to board. Corrected On-Site