SUMMER WOOD CAFE

Intermediate - - From initial inspection : Intermediate - Unnecessary item in the food preparation, food storage, or warewashing area. Observed a bicycle stored in storage area next to bags with rice. Warning - From follow-up inspection 2026-05-11: Time Extended

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. No time mark for sushi rice. As per operator food made today upon opening. Operator placed time mark Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No indicator for various raw sushi on menus

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed printed copies of food handler cards

Basic - Bowl or other container with no handle used to dispense food. In back storage room, in bulk container of rice, bowl used as scoop. Operators removed Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee in kitchen changed gloves after handling raw shrimp without washing hands first. Reviewed proper procedures with employees for proper handwashing and employee washed hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In right Dukers reach in cooler at make line, bowl of raw shrimp on shelf above container of commercially cooked potstickers. Employee rearranged items for proper separation. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On prep table by cookline, under no temperature control, raw shell eggs (77F - Ambient). Per employee out of cooler approximately 1.5 hours. Eggs returned to fliptop cooler to schiller. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. Employee in kitchen not wearing hair restraints.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee closed beverage container in Dukers reach in cooler in kitchen.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef over raw shrimp, inside 3 door reach in freezer. Operator rearranged. Not all food in original packaging Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen counter next to stove; butter (61F - Cold Holding). Per operator outside of unit less than 4hrs, not portioned or prepared today. Operator placed inside reach in cooler for quick chill. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in dish washing area completely blocked and covered by cutting board and cart. Operator cleared hand wash sink area Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at handwashing sink behind front counter. Operator placed soap Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink next to 3 Compartment sink used to store sanitizer bucket Operatorremoved bucket