ROUTINE INSPECTION
2. Cafe 17 routine inspection Most items at the service area are on TPHC. TPHC logs and written procedures were available for review. Ensure all TPHC items are clearly referenced on the time log. ***Email a video of the handsink draining to mindy.nguyen@deh.sccgov.org by end of day tomorrow, 10/22/25.*** Turn on the water for at least 10-15 seconds (to simulate handwashing duration), then turn off the faucet.
4 reported violations
- K41: Plumbing approved, installed, in good repair; proper backflow devices
Observed the island prep area's handsink was draining very slowly. [CA] Repair sink so that it can drain properly. See notes below.
- K21: Hot and cold water available
Measured warm water at the island prep area's handsink to be 71F. [CA] Provide warm water (100F) at the handsink.
- K08: Time as a public health control; procedures & recordsCritical
Observed several foods on TPHC lacked time marking on the time log (french fries, lassis, sweets/snacks). [CA] When using TPHC, all foods must be clearly time-marked immediately upon removal from temperature control. [SA] Employee added food items and temperatures to the time log.
- K09: Proper cooling methods
Observed cooked tomato curry sauce cooling in a thick layer in a metal bowl covered in plastic wrap inside an upright refrigerator. [CA] Potentially hazardous foods must be rapidly cooled using one or more of the following methods: • Placing the food in shallow pans • Separating the food into smaller or thinner portions • Using rapid cooling equipment • Using containers that facilitate heat transfer • Adding ice as an ingredient • Using ice paddles • Inserting appropriately designed containers in an ice bath and stirring frequently [SA] Sauce was immediately transferred to a shallow metal pan to be cooled rapidly.