2 HOTTYS CAFE

High Priority - Nonfood-grade bags used in direct contact with food. Pot of rice and beans covered by grocery bag.on stove. Educated cook on using non food grade bag for food. Cook removed bag from food. 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. In reach in cooler, Haitian Cole Slaw (48F - Cold Holding), per operator, foods not prepared or portioned today. Food prepared yesterday and held in unit overnight. Manager discarded. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler, Haitian Cole Slaw (48F - Cold Holding), per operator, foods not prepared or portioned today. Food prepared yesterday and held in unit overnight. Manager discarded. See Stop Sale.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to operator.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at handwashing sink in kitchen. Manager provided paper towels. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Bowl or other container with no handle used to dispense food. Bowl stored in container of rice under prep table. Manager removed bowl. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Food containers stored upright on rack in kitchen. Manager inverted containers. Corrected On-Site

Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean utensils stored in soiled container of food debris and dust, on dish rack. Manager placed utensils and container in 3 compartment sink. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on rack in kitchen with water droplets. Manager placed containers to dry. Corrective Action Taken

Basic - Food stored on floor. Case of water stored on floor in back storage room. Manager removed water from floor. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1). Handwashing sink in kitchen soiled with dust and food debris. 2). Table next to stove soiled with food debris. ** Repeat Violation.** 3), Observed grease buildup on hood in kitchen.

Basic - Single-service articles improperly stored. Case of take out containers stored on floor in back storage room. Manager removed items from floor. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour stored in container under prep table not labeled. Manager labeled flour. Corrected On-Site

High Priority - Raw animal food stored over canned/bottled drinks. In reach in cooler, raw shell eggs stored over water bottles.

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink in kitchen blocked my containers. Operator removed items Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at hand washing sink . Operator supplied paper towels Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen, walk behind stove and fryer soiled with grease and food debris

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2025. 247830171 Operator renewed license during inspection Corrected On-Site

High Priority - Pesticide/insecticide labeled for household use only present in establishment. At front counter, raid spray present. Discussed with operator to only use commercial pest control in establishment.

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink in kitchen blocked by pot. Operator removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at handwashing sink in kitchen

Basic - No suitable facilities provided to store employee clothing and other possessions. In back room in kitchen, where Togo containers and dry goods are stored multiple personal items stored on floor and shelves.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler, raw shell eggs stored over ready to eat food

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in kitchen by three compartment sink. Operator supplied paper towels Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2024-09-24: No manager certification Admin Complaint