SWEET PEA'S CAFE

Front hand sink did not have single use towels within the dispenser. [CA]: All hand sink stations shall be equipped with single use towels within the dispenser at all times. [COS]: Employee provided single use towels within the dispenser.

In the back prep line unit, raw shell eggs stored on shelving above ready to eat food. [CA]: Properly store raw shell eggs beneath and separate from ready to eat food.

In the warmer, rice and chicken soup measured between 86F - 119F. Cook stated soup was placed into the warmer approximately 20 minutes prior to measurement. [CA]: Potentially Hazardous Food shall be hot held at 135F or above at all times. [COS]: Soup was reheated to 167F.

1. Both front and rear doors propped open throughout inspection. [CA]: Facility shall be fully enclosed at all times to prevent vermin entrance and harborage. 2. Unsecured beverage cup stored on shelf at cook line. [CA]: No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Employees shall not eat in food preparation areas.

Large holes and gaps observed on walls and ceilings at ware-washing area. [CA]: Seal all cracks, crevices, door, windows and any opening approximately 1/4 of an inch in diameter. Maintain walls, ceilings, and floors in good condition.

No hot water provided at prep sink. Owner stated leak issue. [CA]: Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. Repair prep sink.

1. Observed Vermin: Documented in the following areas: -fresh and old rodent droppings in dry storage room on top of flour container -fresh and old rodent droppings in dry storage room in box of pre-packaged rice grains 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Monica H. 4. Notification: The person in charge during inspection, Michael McBride, has been informed that the facility must close immediately. Pest control report from Crane Pest Control dated 11/02/2025 observed. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

In the dry storage room, pre-packaged rice grains observed gnawed. [CA]: Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS]: Pre-packaged rice voluntarily discarded.

Accumulation of dust on the baffle filters of hood. [CA]: Remove dust and routinely clean baffle filters.

Heavy accumulation of food debris observed on kitchen floors, under food equipment, and shelving. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Routinely deep clean floors and shelving to prevent pest harborage.

Back metal screen door is severely damaged. Large holes measuring more than 4 inches observed. Door is also missing a handle and does not close properly. [CA] Repair or replace back door. Eliminate gaps greater than 1/4" to prevent the entrance and harborage of vermin. Ensure door is kept closed at all times.

Menu is lacking a consumer advisory. Observed customer order a burger and asked how they would like the beef cooked. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.

Facility is lacking quaternary ammonium sanitizer test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization methods used.

Lack of warm water at service line handwash sink. Hot water faucet handle on handwash sink is inoperable (stuck). Per food employees, sink has not been used in over a year due to disrepair. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. Note: Owner was able to open stuck faucet handle. Hot water measured at 102F. Leak was observed coming from handle. Owner stated that sink will be repaired.

On cook line, two door under counter refrigeration unit was observed inoperable. Unit is being used as storage. [CA] Repair or remove unit from facility to prevent pest harborage.

Thermometer in refrigerator display case is inoperable. [CA] Replace thermometer and maintain in good repair.

Food safety manager certificate expired (10/02/22). Multiple expired employee food handler certificates observed. [CA] At least one person in the facility shall maintain a current food safety manager certificate. Food handlers shall maintain a valid food handler certificate. Ensure food safety certificates and food handler certificates are readily available for review at all times.

In the food warmer, split pea soup measured at 96F. Per food employee, soup was placed in warmer at 9am. [CA] PHFs shall be held hot 135°F or above. [COS] Soup was reheated to 187F.

Next to crepe station, handwash sink is lacking paper towels and hand soap. No paper towel dispenser observed. [CA] Ensure hand soap and paper towels are provided at all times. Provide a paper towel dispenser. [SA] Food employees will use handwash sink at cook line while sink is repaired and paper towel dispenser is installed.

Multiple drain flies observed throughout facility. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.