K - Town Cafe

Year by year

Inspections

1. Sep 30, 2026 Re-inspection · 1 priority, 1 repeat
   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     French toast batter with raw eggs in cookline reach-in cooler was being cold held at 55°F. Erick explained to the employees that the batter needs to be disposed of, and the batter was voluntarily discarded during the inspection.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

2. Sep 23, 2026 Routine · 5 priority, 3 priority foundation, 6 core, 4 repeat
   • Serious Priority Repeat

     WHEN TO WASH

     Employee observed not washing hands after taking off gloves used to work with raw eggs and before donning new gloves to work with ready-to-eat foods. We pointed this out to the employee and PIC, who indicated that they understood.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Repeat

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling ready-to eat foods with their bare hands. Employee adjusted taco shells on a plate and sprinkled cheese over them with their bare hands. We communicated to the employee that they need to wear disposable gloves when touched ready-to-eat foods, and the employee indicated that they understood.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Serious Priority

     GLOVES, USE LIMITATION - SINGLE-USE GLOVES

     Single-use gloves were not changed between working with raw eggs and touching clean plates and ready-to-eat food. We explained to the employee and PIC that gloves need to be changed any time an employee changes tasks such as working with raw eggs, and the employee and PIC indicated that they understood.

     Correction: Single-use gloves shall be discarded between tasks such as working with ready-to-eat foods or raw animal foods, when they become damaged or soiled or when interruptions occur in the operation. Discard potentially contaminated food items.

     Code 3-304.15 (A)

   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     Pancake batter made with raw eggs was cold held at 54°F. Erick explained to the PIC that the internal temperature of time/temperature control for safety foods such as the batter need to maintained at 41F or below, and the PIC voluntarily discarded the batter during the inspection.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     No air gap provided on either the ice machine or ice bin in the front counter area. Draining piping from both pieces of equipment ended below the flood rim of the closest floor drain. We pointed this out to the PIC and explained that the draining pipes need to more or cut off to create a physical gap between the drainage pipe and floor drain, and the PIC indicated that they understood.

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

   • Not serious Priority Foundation

     THAWING - REDUCED OXYGEN PACKAGED FISH

     Salmon in reduced oxygen packaging was found in standing cooler with its packaging intact, indicating that it was thawed without following on-packaging instructions to remove packaging before thawing. We showed the PIC the intact packaging and explained that any fish in reduced oxygen packaging must be removed from its packaging prior to thawing, and the PIC indicated that they understood.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (E)

   • Not serious Priority Foundation Corrected on site

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     Hot water temperature at cook line handwashing sink closest to the front counter was cold to the touch and did not warm in a reasonable amount of time. I pointed this out to the PIC, who adjusted the plumbing and produced water of an acceptable temperature at the handwashing sink during the inspection.

     Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.

     Code 5-202.12 (A)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink at the far end of the cookline had a spoon being stored in it. Per conversation with employees, the employees store utensils in there after using them to make pancake batter. We explained to the PIC that handwashing sinks can be used for no other purposes and that used utensils need to be brought to the warewashing area. The PIC indicated that they understood.

     Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

     Code 5-205.11 (B)

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - SANITIZING SOLUTIONS

     Wiping cloth solutions at either end of cook line had visible food debris floating in it. We explained to the PIC that the solutions need to be swapped out with clean solution, and the PIC indicated that they understood.

     Correction: Maintain wiping cloth sanitizer solution clean and free from visible debris.

     Code 3-304.14 (D)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     A box of potatoes was being stored on the floor in the back food prep area. We explained to the PIC that food must be stored at least six inches off the ground, and the PIC indicated that they understood.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR

     A container of tzatziki sauce was being reused to hold food. Additionally, the ceiling of the microwave was warped to the point that it was no longer smooth and easily cleanable. We reminded the PIC that single-use food containers need to be replaced with commercial grade containers designed for multiple uses, and that the ceiling of the microwave will need to be rendered smooth or replaced, and the PIC indicated that they understood.

     Correction: Discard equipment and utensils that are not: corrosion resistant, durable, able to withstand repeated warewashing, smooth, easily cleanable, nonabsorbent, and resistant to pitting, scratching, scoring or decomposition.

     Code 4-101.11 (B) - (E)

   • Not serious Core

     EQUIPMENT AND UTENSILS - FIXED , SPACING OR SEALING - INSTALLATION

     The cookline handwashing sink closest to the front counter and the prep sink at the front counter were fixed in place and not easily movable to allow for cleaning, but the cookline sink was not sealed and the prep sink was no longer completely sealed to their adjoining walls. We explained to the PIC that any fixed-in-place equipment needs to be sealed to any adjoining walls for cleaning purposes, and the PIC indicated that they understood.

     Correction: Equipment shall be spaced from wall and other equipment to allow cleaning on all sides, sealed to adjoining equipment or walls, or elevated on legs to allow for easy cleaning.

     Code 4-402.11

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided at cook line handwashing sink closest to the front counter. We explained to the PIC that all handwashing sinks used by food employees need to have a sign indicated "employees must wash hands" or with similar wording, and the PIC indicated that they understood.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

   • Not serious Core

     USING DRESSING ROOMS AND LOCKERS

     Employee cough drops and a Metamucil container were being stored in proximity to, and above, commercial food off of the cookline. We explained to the PIC that employee possessions need to be kept in separate storage areas from consumer food, and the PIC indicated that they understood.

     Correction: Provide lockers for employees and instruct employees to use lockers for storage of their personal clothing and possessions.

     Code 6-501.110

3. Sep 23, 2026 Re-inspection · 1 priority
   • Serious Priority

     WHEN TO WASH

     Employee observed not washing hands after cracking raw eggs into a pan and before donning gloves to handle clean utensils and ready-to-eat foods. I informed the PIC that employees need to wash their hands after handling raw animal products but before they don gloves to work with clean utensils or ready-to-eat foods, and the PIC indicated that they understood. 05.19.26 Two employees on cook line observed multiple violations of when to wash. Employee handles raw eggs with gloves on and proceeds to handle clean equipment on the cook line. Employee wipes down counters with gloves on a proceeds to handle clean equipment on the cook line. 05.26.26 Employee on cook line did not wash hands or change gloves after cracking raw eggs and before touching clean dishes and cooked food. PIC requested training for staff by KCPH. KCPH explained PIC must train staff. KCPH will bring in Spanish assistance for re-inspection. 09.23.26 Employee on cook line was observed multiple time violating when to wash. Employee handled raw eggs with and with gloves and proceeded to handle clean equipment or touch ready to eat food without washing hands or removing glove and washing hands. Employee was instructed on

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

4. May 26, 2026 Re-inspection · 2 priority, 1 priority foundation, 1 core, 4 repeat
   • Serious Priority Repeat

     WHEN TO WASH

     Employee observed not washing hands after cracking raw eggs into a pan and before donning gloves to handle clean utensils and ready-to-eat foods. I informed the PIC that employees need to wash their hands after handling raw animal products but before they don gloves to work with clean utensils or ready-to-eat foods, and the PIC indicated that they understood. 05.19.26 Two employees on cook line observed multiple violations of when to wash. Employee handles raw eggs with gloves on and proceeds to handle clean equipment on the cook line. Employee wipes down counters with gloves on a proceeds to handle clean equipment on the cook line. 05.26.26 Employee on cook line did not wash hands or change gloves after cracking raw eggs and before touching clean dishes and cooked food. PIC requested training for staff by KCPH. KCPH explained PIC must train staff. KCPH will bring in spanish assistance for re-inspection.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Repeat

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The low-temp sanitizer was not being used according to EPA registered label use instructions and was at 25 PPM. I explained to the PIC that the concentration of the sanitizer needed to be higher, and the PIC indicated that they would try to adjust the dispenser to dispense more sanitizer.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation Repeat

     CONSUMER ADVISORY - REMINDER STATEMENT

     Consumer advisory is missing the reminder statement. I informed the PIC that all menu items with raw animal products that may be served raw or undercooked need to have an asterisk or other symbol next to them, and the PIC indicated that they understood.

     Correction: Provide a reminder statement describing the hazards of eating raw or undercooked animal products.

     Code 3-603.11 (C)

   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There was no approved or current certified food manager for this establishment. I informed the PIC that an employee needs to obtain CFPM certification within 30 days, and the PIC told me that they would take the course. No CFPM at time of re-inspection. KCPH assigned a conditional license on May 8, 2026 see onsite visit.

     Correction: Provide an approved certified food protection manager in the food establishment within 79 days.

     Code 12-201.11 (A) (1)

5. May 19, 2026 Re-inspection · 3 priority, 3 priority foundation, 1 core, 5 repeat
   • Serious Priority Repeat

     WHEN TO WASH

     Employee observed not washing hands after cracking raw eggs into a pan and before donning gloves to handle clean utensils and ready-to-eat foods. I informed the PIC that employees need to wash their hands after handling raw animal products but before they don gloves to work with clean utensils or ready-to-eat foods, and the PIC indicated that they understood. 05.19.26 Two employees on cook line observed multiple violations of when to wash. Employee handles raw eggs with gloves on and proceeds to handle clean equipment on the cook line. Employee wipes down counters with gloves on a proceeds to handle clean equipment on the cook line. PIC requested training for staff by KCPH. KCPH explained PIC must train staff. KCPH will bring in spanish assistance for re-inspection.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Diced ham in the prep cooler was being cold held at 48°F in places. I informed the PIC that all parts of the container of diced ham need to be stored at 41F or below, and the PIC indicated that they understood. 05.19.26 TCS food cold holding at 45F in two door prep cooler across from cook line. PIC stated foods are stocked in cooler at start of day. TCS foods will be discarded after the 6 hour shift. PIC is calling for service on the cooler. PIC tried to adjust the temperature to set lower setting.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Repeat Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The Low Temp-Sanitizer being used in the three-compartment sink and dishwasher was not being used according to EPA registered label use instructions and was at 25 and 10 PPM, respectively. Ben pointed this out to the PIC, who believed that the sanitizer container may have been too low. The PIC replaced the container, but the concentration of the sanitizer in the three-compartment sink remained low. PIC was advised to add bleach to the three-compartment sink until the issue is corrected. The dishwasher began dispensing sanitizer at an acceptable concentration during the inspection.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation Corrected on site

     DEMONSTRATION OF KNOWLEDGE - COLD HOLDING, COOLING. REHEATING, AND HOT HOLDING

     The Person in Charge (PIC) is unable to demonstrate knowledge of proper temperatures regarding cold holding. Lorma asked PIC to take side by side temperature of TCS foods in the two door prep cooler across from the cook line. PIC asked inspector what temperature should food items be cold held? Lorma explained TCS and cold holding temperature of 41F or below. PIC will be obtaining their CFPM. Refer to CFPM requirement noted on report.

     Correction: The person in charge shall obtain training or training materials in the areas of proper temperature control so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (7)

   • Not serious Priority Foundation Repeat

     CONSUMER ADVISORY - REMINDER STATEMENT

     Consumer advisory is missing the reminder statement. I informed the PIC that all menu items with raw animal products that may be served raw or undercooked need to have an asterisk or other symbol next to them, and the PIC indicated that they understood.

     Correction: Provide a reminder statement describing the hazards of eating raw or undercooked animal products.

     Code 3-603.11 (C)

   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     2 door prep cooler across from the cook line is not sufficient in capacity to hold foods at 41F or below. Sliced tomatoes placed in two door prep cooler were 45F. Second check of temperature showed 45F a half hour later. Sliced tomatoes should be cooled and then placed in top tier of two door prep cooler.

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

     Code 4-301.11

   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There was no approved or current certified food manager for this establishment. I informed the PIC that an employee needs to obtain CFPM certification within 30 days, and the PIC told me that they would take the course. No CFPM at time of re-inspection. KCPH assigned a conditional license on May 8, 2026 see onsite visit.

     Correction: Provide an approved certified food protection manager in the food establishment within 79 days.

     Code 12-201.11 (A) (1)

6. Feb 10, 2026 Routine · 7 priority, 3 priority foundation, 5 core, 2 repeat
   • Serious Priority

     WHEN TO WASH

     Employee observed not washing hands after cracking raw eggs into a pan and before donning gloves to handle clean utensils and ready-to-eat foods. I informed the PIC that employees need to wash their hands after handling raw animal products but before they don gloves to work with clean utensils or ready-to-eat foods, and the PIC indicated that they understood.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Corrected on site

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling ready-to eat foods with their bare hands. An employee took toast from the cook line and put it on a plate. I informed the PIC that all employees need to wear gloves when handling ready-to-eat foods, and the PIC instructed the employees to begin wearing gloves, which they did.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Serious Priority

     TCS FOOD - HOT HOLDING

     Breakfast sausages in warming tray were being hot held at 111°F in places. I informed the PIC that the sausages need to be held hot at 135F or above, and the PIC indicated that they understood.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Dice ham in the prep cooler was being cold held at 48°F in places. I informed the PIC that all parts of the container of diced ham need to be stored at 41F or below, and the PIC indicated that they understood.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The Low-Temp Sanitizer being used in the three-compartment sink and dishwasher was not being used according to EPA registered label use instructions and was at 10 PPM. I spoke to the PIC about using bleach sanitizer until whatever issue was causing the sanitizer dispenser to dispense a low concentration of sanitizer was repaired. The PIC began using bleach at an acceptable concentration for warewashing during the inspection.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Serious Priority

     TOXIC SUBSTANCES - SEPARATION

     Containers of pesticide and shaving cream were stored in close proximity to food. I informed the PIC that poisonous or toxic chemicals need to be stored so that there is no danger of them contaminating food, and the PIC indicated that they understood.

     Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning.

     Code 7-201.11 (A)

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - MEDICINE - LABELED AND STORED

     Employee medicinal nasal spray was being in food cooler. I pointed this out to the PIC, explaining that medicines can't be stored where they may contaminate food, and the PIC had the nasal spray moved out of the food storage area during the inspection.

     Correction: Label all employee medicine and properly store the medicine to prevent contamination of food and equipment.

     Code 7-207.11 (B)

   • Not serious Priority Foundation

     CONSUMER ADVISORY - REMINDER STATEMENT

     Consumer advisory is missing the reminder statement. I informed the PIC that all menu items with raw animal products that may be served raw or undercooked need to have an asterisk or other symbol next to them, and the PIC indicated that they understood.

     Correction: Provide a reminder statement describing the hazards of eating raw or undercooked animal products.

     Code 3-603.11 (C)

   • Not serious Priority Foundation

     HANDWASHING CLEANSER AVAILABILITY

     Soap was not available at food employee handwashing sink near cook line. I informed the PIC that the handwashing sink needs to have soap available, and the PIC indicated that they understood.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

     Code 6-301.11

   • Not serious Priority Foundation Corrected on site

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device was available at the employee handwashing sink near the cook line for hand drying. I informed the PIC that paper towels were needed, and the PIC added paper towels to the dispenser during the inspection.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There was no approved or current certified food manager for this establishment. I informed the PIC that an employee needs to obtain CFPM certification within 30 days, and the PIC told me that they would take the course.

     Correction: Provide an approved certified food protection manager in the food establishment within 30 days.

     Code 12-201.11 (A) (1)

   • Not serious Core Repeat

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Numerous containers throughout the establishment were observed being stored unwrapped or uncovered. I explained to the PIC that containers of food need to be covered, and the PIC indicated that they understood.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core

     EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR

     Numerous single-use containers were being reused for storage purposes throughout the establishment. I informed the PIC that these containers are only designed to be used once, and need to be replaced with commercial containers designed for multiple uses. The PIC indicated that they understood.

     Correction: Discard equipment and utensils that are not: corrosion resistant, durable, able to withstand repeated warewashing, smooth, easily cleanable, nonabsorbent, and resistant to pitting, scratching, scoring or decomposition.

     Code 4-101.11 (B) - (E)

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided at the handwashing sink near the cook line. I informed the PIC that the handwashing sink needs a sign indicating that employees must wash hands, or with similar wording. The PIC indicated he would have a sign posted at the handwashing sink.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

   • Not serious Core

     REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS

     There was a hole in the wall over the three-compartment sink. I informed the PIC that the wall needs to be repaired, and the PIC indicated that they understood.

     Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace the wall behind the three-compartment sink.

     Code 6-501.11

7. Apr 18, 2024 Routine · 2 priority foundation, 2 core
   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     No date marking in any of the prepared foods in coolers.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink or automatic handwashing facility not in working order and is unavailable for proper handwashing. No papaer towels or hand soap at hand sink location.Corrected on site.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.Given 90 days to comply.

     Correction: Provide an approved certified food protection manager in the food establishment within [time period].

     Code 12-201.11 (A) (1)

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Food containers in coolers do not have lids or seals on them.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)