CAFE LUCIA

Observed no CFSM certificate posted in public view of facility

CA: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times and shall be made available for inspection by the Health Authority.

FACILITY HAS 10 DAYS TO PROVIDE PROOF OF PURCHASE FOR AN ACCREDITED CFSM COURSE FOR MANAGER/SUPERVISOR EMPLOYED AT THIS ESTABLISHMENT

PIC NOT ABLE TO PROVIDE, IN VERIFIABLE MANNER, THAT EMPLOYEES ARE AWARE OF THEIR RESPONSIBILITY TO REPORT TO MANAGEMENT THEIR HEALTH AS IT RELATES TO SYMPTOMS/ILLNESSES TRANSMISSIBLE VIA FOOD

C/A: PIC SHALL BE ABLE TO PROVIDE, IN VERIFIABLE MANNER, THAT EMPLOYEES ARE AWARE OF THEIR RESPONSIBILITY TO REPORT TO MANAGEMENT THEIR HEALTH AS IT RELATES TO SYMPTOMS/ILLNESSES TRANSMISSIBLE VIA FOOD

EHS WILL EMAIL EMPLOYEE HEALTH AGREEMENT AND FOLLOW UP WITHIN BY 2/7/2026 TO ENSURE IT HAS BEEN READ AND SIGNED BY EMPLOYEES

Observed utensils used for prepping food stored in the handwashing sink in the front food service

CA: A handwashing facility may not be used for purposes other than handwashing.

COS: Utensils removed.

Observed the following TCS foods stored in reach in cooler 1 in the main kitchen exceeding 7-day shelf life: chicken salad mix (2/8) French toast batter (made with eggs/milk) (2/17), and pancake mix (made with eggs) (2/10).

CA: A food that requires datemarking shall be discarded if it

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is inappropriately marked with a date or day that exceeds 7 days . P

2. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days.

COS: All food listed discarded.

PIC unable to provide thermometer for use in ensuring attainment and maintenance of food temperatures. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under DPH Rule 511-6-1-.04. Pf

Observed employee in front food service area prepping food and drinks with watch and band on both wrists.

Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Observed no handwashing signage posted near hand washing sink areas in the main kitchen and front food service.

. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.

OBSERVED SLICED TOMATOES, TURKEY BACON, PEPPER JACK CHEESE SLICES, CHIPOTLE CHICKEN COLD HOLDING ABOVE 41F IN THE PREP TOP COOLER IN MAIN KITCHEN

CA: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: FOOD DISCARDED

OBSERVED BLACK MOLD ON FOOD CONTACT SURFACES OF BULK ICE MACHINE IN FRONT FOOD SERVICE AREA. OBSERVED FOOD BUILDUP ON SLICER AND PANS STORED AS CLEAN AND READY TO USE IN THE MAIN KITCHEN. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: EQUIPMENT PLACED IN WAREWASHING TO BE CLEANED AND SANITIZED.

EHS WILL FOLLOW-UP WITHIN 72 HOURS TO VERIFY BULK ICE MACHINE HAS BEEN CLEANED AND SANITIZED.

NO DATE MARKING OBSERVED ON SWEET POTATO PANCAKE MIX (MADE WITH EGGS) IN REACH IN COOLER IN MAIN KITCHEN; PIC UNABLE TO VERIFY WHEN IT WAS MADE

CA: TCS FOODS SHALL BE PROPERLY DATE MARKED TO ENSURE A 7 DAY SHELF LIFE; WITH DAY 1 BEING THE DAY IT WAS OPENED/COOKED/PREPARED.

COS: FOOD DISCARDED

OBSERVED CHICKEN SALAD AND SPINACH EXCEEDING 7 DAY SHELF LIFE IN REACH IN COOLER 1 AND 3 RESPECTIVELY.

CA: ALL TCS FOODS SHALL BE USED BY OR DISCARDED BY THEIR 7TH DAY SHELF LIFE

COS: FOOD DISCARDED

OBSERVED WORKING SPRAY BOTTLE CONTAINING A CHEMICAL TAKEN FROM BULK SUPPLY WITH NO COMMON NAME LABEL IN FRONT FOOD SERVICE AREA

C/A: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

COS: BOTTLE LABLED AS DISINFECTANT

MOST RECENT INSPECTION REPORT NOT POSTED IN FACILITY

CA: MOST RECENT INSPECTION REPORT SHALL BE POSTED IN A CONSPICUOUS LOCATION WITHIN 15 FEET OF THE MAIN ENTRANCE.

OBSERVED HOLE IN CEILING IN BACK KITCHEN OFFICE/STORAGE AREA

C/A: MAINTAIN PHYSICAL FACILITIES IN GOOD REPAIR

OBSERVED EXCESSIVE GREASE BUILDUP ON VENTILATION HOOD ABOVE FLAT TOP/GRILL IN MAIN KITCHEN.

CA: Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.

OBSERVED PIC HANDLE CASH, TOUCH CLEAN EQUIPMENT AND SINGLE USE ITEMS AND PREPARE CUSTOMER'S DRINK WITHOUT WASHING HANDS.

C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; (ii) After using the toilet room; (iii) After caring for or handling service animals or aquatic animals; (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; (v) After handling soiled equipment or utensils; (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (vii) When switching between working with raw food and working with ready-to-eat food; (viii) Before donning gloves to initiate a task that involves working with food; and (ix) After engaging in other activities that contaminate the hands.

OBSERVED FRENCH TOAST BATTER MADE WITH RAW EGGS STORED ABOVE RTE CHICKEN SALAD IN REACH IN COOLER IN FRONT FOOD SERVICE AREA.

C/A: RAW ANIMAL PROTEINS SHALL NEVER BE STORED ABOVE RTE FOODS TO PREVENT CONTAMINATION

COS: FOOD REARRANGED

OBSERVED SAUSAGE PATTIES, CHEDDAR AND PROVOLONE CHEESE SLICES, HAM AND CHIPOTLE CHICKEN DELI MEATS COLD HOLDING ABOVE 41F ON ICE BATH IN PREP TOP COOLER IN FRONT FOOD SERVICE AREA.

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: FOOD DISCARDED

OBSERVED EXPIRED CFSM CERTIFICATE POSTED IN FACILITY

C/A: CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.

COS: CERTIFICATE REMOVED

OBSERVED MULTIPLE TCS FOODS STORED IN PREP TOP COOLER & REACH IN COOLER IN FRONT FOOD SERVICE AND REACH IN COOLER IN MAIN KITCHEN BEYOND 7 DAY SHELF LIFE: DELI HAM 5/29 & 5/8, DELI TURKEY 5/28, SWEET POT PANCAKE MIX 5/24, HOT DOGS 4/25

C/A: ALL TCS FOODS SHALL BE USED BY OR DISCARDED BY THEIR 7TH DAY SHELF LIFE

COS: FOOD DISCARDED

OBSERVED WORKING SPRAY BOTTLE CONTAINING A CHEMICAL TAKEN FROM BULK SUPPLY WITH NO COMMON NAME LABEL IN FRONT FOOD SERVICE AREA

C/A: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

COS: CHEMICAL DISCARDED

PIC NOT ABLE TO PROVIDE, IN VERIFIABLE MANNER, THAT EMPLOYEES ARE AWARE OF THEIR RESPONSIBILITY TO REPORT TO MANAGEMENT THEIR HEALTH AS IT RELATES TO SYMPTOMS/ILLNESSES TRANSMISSIBLE VIA FOOD

C/A: PIC SHALL BE ABLE TO PROVIDE, IN VERIFIABLE MANNER, THAT EMPLOYEES ARE AWARE OF THEIR RESPONSIBILITY TO REPORT TO MANAGEMENT THEIR HEALTH AS IT RELATES TO SYMPTOMS/ILLNESSES TRANSMISSIBLE VIA FOOD

EHS WILL EMAIL EMPLOYEE HEALTH AGREEMENT AND FOLLOW UP WITHIN BY 6/9/2025 TO ENSURE IT HAS BEEN READ AND SIGNED BY EMPLOYEES

PIC NOT ABLE TO DEMONSTRATE KNOWLEDEGE OF REPORTABLE SYMPTOMS/ILLNESSES

C/A: PIC SHALL BE ABLE TO DEMONSTRATE KNOWLEDEGE OF REPORTABLE SYMPTOMS/ILLNESSES

EHS INFORMED PIC/EMPLOYEE

NO HAND DRYING PROVISIONS OBSERVED AT FRONT FOOD SERVICE HAND SINK

C/A: HAND DRYING PROVISIONS SHALL BE AVAILABLE AT ALL HAND SINKS AT ALL TIMES

COS: PAPER TOWELS PROVIDED

OBSERVED BLACK MOLD ON FOOD CONTACT SURFACES OF BULK ICE MACHINE IN FRONT FOOD SERVICE AREA. OBSERVED BLACK BUILD UP IN COFFEE NOZZLES IN FRONT FOOD SERVICE AREA

C/A: FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH

EHS WILL FOLLOW UP ON 6/9/2025 TO VERIFY ICE MACHINE HAS BEEN CLEANED AND SANITIZED

OBSERVED EMPLOYEE NOT SANITIZING EQUIPMENT AFTER WASHING. EMPLOYEES STATE 3-COMPARTMENT SINK IS NOT WORKING AND THEY USE THE SINGLE COMPARTMENT SINK IN FRONT FOOD SERVICE AREA TO WASH AND RINSE EQUIPMENT/UTENSILS BUT DO NOT SANITIZE

C/A: EQUIPMENT/UTENSILS SHALL BE SANITIZED AFTER CLEANING AND BEFORE USE

COS: FACILITY HAS BLEACH ONSITE, THEY WILL USE SANITIZE COMPARTMENT OF 3-COMPARTMENT SINK

FACILITY DOES NOT HAVE DISCLAIMER OR REMINDER FOR EGGS THAT MAY BE SERVED RAW/UNDERCOOKED

C/A: The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. 2. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf 3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; Pf or (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

FACILITY HAS UNTIL 6/9/2025 TO CORRECT CONSUMER ADVISORY

OBSERVED FRONT DOOR PROPPED OPEN AND MULTIPLE FLIES THROUGHOUT FACILITY

C/A: DOORS THAT ARE TO BE OPEN TO THE OUTSDIDE SHALL PROTECT AGAINST PESTS BY HAVING A AIR CURTAIN, MESH SCREEN OR OTHER EFFECTIVE MEANS OF PROTECTION

Observed no CFSM certificate posted in public view in food service facility. CA: The original CFSM certificate shall be posted in public view in each food service establishment.

Facility has no chemical effective against norovirus in the event a customer or employee becomes ill in the food service establishment. CA: A cleaner/chemical must be used to clean vomit and diarrhea events and must be effective against norovirus. COS: Employee received bleach.

Observed ice machine with pink and black mold in the rear near water/ice distribution is located. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed handwashing sink in main kitchen next to prep sink with no hot water. Only cold water. CA: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet.

Low water pressure to 3 compartment sink. CA: Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure.

EHS observed employee washing dishes, then answer phone, and proceeded to put gloves on before cooking and prepping food without washing hands. CA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and after handling soiled equipment or utensils and before donning gloves to initiate a task that involves working with food. COS. EHS went over the handwashing procedure and when to wash hands with PIC and employees.

Violations of priority violations observed during inspection. CA: Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge by complying with this Chapter by having no violations of Priority Items during the current inspection.

Observed handwashing sink in main kitchen next to prep sink with no hot water. Only cold water. CA: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet.

EHS observed brown stains inside ice machine walls in front food service. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

EHS observed employee washing and rinsing utensils and dishes (plates) inside single compartment sink in main kitchen, then place dishes and utensils on rack for drying without properly sanitizing utensils and dishes (plates). CA: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. COS: EHS coached employees on proper use of a 3 compartment sink.

EHS observed multiple TCS food in 2 door reach in cooler in office area with date marks exceeding past the 7 days it was supposed to be used or discarded. TCS food includes: Swiss cheese (11/24), pepperjack cheese (12/24), shredded cheese (12/15), turkey - deli meat (12/28), and turkey bacon (12/15). CA: A food that requires datemarking shall be discarded if it is appropriately marked with a date or day that exceeds 7 days. COS: Food discarded.

EHS observed no food service permit displayed in facility. CA: Post the permit in a location in the food service establishment that is conspicuous to consumers

Observed no recent inspection report. CA: 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.

EHS did not observe a current CFSM certificate posted in facility. PIC showed EHS CFSM certificate of employee who no longer works at facility. CA: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

Observed, on front food service counter and in main kitchen prep top counter. 3 employee beverages out in glass cup with no lid to protect from contamination. CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: Employees placed beverages in designated area.

Observed handwashing sink in main kitchen next to prep sink with no hot water. Only cold water. CA: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet.

Observed, in main kitchen, handwashing sink with strawberries and blueberries in it. Observed the prep sink that PIC told EHS was handwashing sink, filled with dirty dishes. CA: A handwashing facility may not be used for purposes other than handwashing. COS: Strawberries and blueberries moved.

Observed no recent inspection report. CA: 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.

Observed no permit displayed in facility. CA: Post the permit in a location in the food service establishment that is conspicuous to consumers.