Sweet Peas 73 Cafe

Observed all time/temperature control for safety (TCS) foods in prep top/reach-in unit being cold held above 41°F. Ambient temperature of unit was around 53°F with the temperature of TCS foods ranging between 49-56°F. 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 or below.

COS by discarding. Facility only has two coolers in main kitchen area therefore it is imperative that both are in good working condition. Unit must be fixed within 72 hours. Health Authority will follow-up within this time to ensure corrections have been made. Do not store TCS foods in unit unit minimum cold holding temperature can be maintained.

Observed large dog off leash at facility. Also observed a large dog bed, dog leash, and dog bones behind front counter in register/coffee/dessert area. The dog belonged to an employee. Please refer to Rule below:

511-6-1.07(5)(o) - Prohibiting Animals (Pf) (o) Prohibiting Animals.

1. Except as specified in paragraphs 2, and 3, of this subsection, live animals may not be allowed on the premises of a food service establishment. Pf

2. Live animals may be allowed in the following situations if the contamination of food, clean equipment, utensils, and linens; and unwrapped single-service and single-use articles cannot result:

(i) Edible fish or decorative fish in aquariums, shellfish or crustacea on ice or under refrigeration, and shellfish and crustacea in display tank systems;

(ii) Patrol dogs accompanying police or security officers in offices and dining, sales, and storage areas, and sentry dogs running loose in outside fenced areas;

(iii) In areas that are not used for food preparation and that are usually open for customers, such as dining and sales areas, service animals that are controlled by the disabled employee, person or trainer of such animal, if a health or safety hazard will not result from the presence or activities of the service animal;

(iv) Pets in the common dining areas of group residences or institutional care facilities at times other than during meals if:

(I) Effective partitioning and self-closing doors separate the common dining areas from food storage or food preparation areas; and

(II) Condiments, equipment, and utensils are stored in enclosed cabinets or removed from the common dining areas when pets are present; and

(III) Dining areas including tables, countertops, and similar surfaces are effectively cleaned before the next meal service; and

(v) In areas that are not used for food preparation, storage, sales, display, or dining, in which there are caged animals or animals that are similarly restricted, such as in a variety store that sells pets or a tourist park that displays animals.

(vi) Pet dogs may be allowed in outside dining areas of a food service establishment that are accessed from the outside of the establishment under the following conditions:

(I) The food service establishment prepares written procedures that include:

(A) A diagram of the outdoor area to be designated as available to consumers with pet dogs; Pf

(B) The establishment’s procedure for assuring that employees do not touch, pet or otherwise handle pet dogs and for immediately cleaning accidents involving dog waste. The procedure must also describe the location of materials and equipment necessary to clean up accidents involving dog waste; Pf and

(C) The establishment’s procedure for notifying employees and consumers of the requirements of this paragraph. Pf

(II) Pet dogs may not come into contact with serving dishes, utensils and tableware. Pet dogs are also not allowed on chairs, tables and other furnishings. Pf

(III) Employees and consumers may not provide food to pet dogs. Pf

(IV) Pet dogs must be on a leash and under control of the consumer at all times. Pf

(V) At no time may pet dogs be permitted to travel through the indoor or non-designated outdoor portions of the food establishment. Pf

3. Live or dead fish bait may be stored if contamination of food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles cannot result.

COS by removing dog from facility.

Observed dishes stored in both handwashing sinks.

511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. Pf

COS by removing and storing in warewash area.

Observed sour cream that expired 2/7/25, milk that expired 2/8/25, and half & half that expired 2/10/25 stored in reach-in cooler. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. COS by discarding.

Observed most recent inspection report of 85/B from 9/13/25 not posted. There were two reports posted-- a 100/A and 97/A from 2023. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Scores were taken down. Today's score must be posted in public view.

Observed several time/temperature control for safety (TCS) foods cold held at temperatures above 41 degrees in reach in cooler next to dry storage. All TCS foods must be cold held at 41 degrees or below. The ambient air temperature of the cooler was 43.5. Must get unit serviced / repaired before cold holding TCS items within it. Health Authority suggests lowering air temperature to 36-37 degrees. COS by moving TCS items to reach in cooler under prep top unit and into reach in freezer.

bserved bottle of ranch stored in prep top unit at 55 degrees, due to it partially sticking out of the prep top unit. All TCS items must be cold held at 41 degrees or below. Health Authority suggests to store in reach in cooler under prep top unit. COS by moving into reach in cooler underneath prep top.

Observed several TCS items cold held for more than 24 hours not date marked. Also observed milk not date marked with the date it was opened. All TCS foods held for more than 24 hours should be marked to indicate the day the food shall be sold or discarded for a maximum of 7 days. The day of prep counts as day 1. COS by adding dates.

Observed personal drinks in open cups. Must drink from closed cups. Make sure to store the cups in designated areas away from the food and food contact surfaces, preferably on the bottom racks and label as personal. COS by moving to designated area.

Observed both the hand sinks not accessible. Observed coffee grates in the hand sink in the front and piping/icing bag on the other. Hand sinks must be used for hand washing only. COS by removing.

Observed foods prepared onsite and milk container not date marked after opening/ Must write the date and use with in 7 days of preparation and for milk- 7 days from opening or sell by date which ever comes first. COS by writing dates.