Zels Cafe & Catering

Observed several wet wiping cloths stored on countertops throughout main kitchen. All wet wiping cloths must be stored in sanitizer solution between uses. Replace sanitizer every 4 hours - test concentration.

Observed plates and dishware not stored inverted. Store dishware inverted to protect food contact surface.

No CFSM. Get CFSM.

Observed two containers of food in reach in cooler that were not labeled. *Label food once it is removed from original container.

Place food service inspection in conspicuous location so patrons can view easily.

Observed several items in two different reach-in coolers not cold holding at 41F. *All cold holding foods must cold hold at 41F or colder. Do not use food that is not cold holding at 41F and discard.

Observed chicken in hot holding unit to be 110F. *Hot hold foods must be held at 135F or hotter.

No CFSM. Get CFSM.

Observed buttermilk that expired 7/14/25 and 7/28/25. *Discard buttermilk.

No conspicuously located thermometers in holding units. Thermometers must be accurate and conspicuously located. Provide thermometers for each holding unit.

Observed 3 compartment dish sink with no sanitizer test strips available. Supply test strips and test concentration regularly.