CARMELA COFFEE BAR

High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed operator touch nose, touch clothes then begin to handle clean scoop to scoop ice; no hand wash. Advised operator to wash hands. Warning - From follow-up inspection 2026-04-27: Observed manager handle dirty dishes at triple sink and dish washer plug to drain dish washer then handled clean plate; no hand wash. Manager washed hands and placed plate to clean and sanitized. Admin Complaint Corrected On-Site

High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning - From follow-up inspection 2026-04-27: Same. Admin Complaint

Basic - - From initial inspection : Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Corrected On-Site Repeat Violation Warning - From follow-up inspection 2026-04-27: Sanitizer bucket (50ppm quaternary) Sanitizer bucket (200ppm quaternary) Time Extended Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled clean equipment and utensils without washing hands. Employee washed hands Corrected On-Site

High Priority - Raw animal food stored in same container as ready-to-eat food. A bag with raw seared tuna stored in the same container with a bag of cook chicken inside reach in cooler. Operator removed tuna Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table Pouched eggs 118F hot holding, omelette 118F hot holding Per operator product stored for approximately 1 hours. Operator decided to moved it to time control. Timed marked product Time as a public health control form was emailed to operator Corrective Action Taken

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw seared tuna inside reach in cooler. Operator removed from bag Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At 0 ppm. Operator corrected to 200 ppm quaternary Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory for raw salmon and poached eggs. Operator made the necessary amendments. Corrected On-Site