Eli's Cafe

Year by year

Inspections

1. Sep 29, 2026 Re-inspection · 4 priority, 2 repeat
   • Serious Priority Repeat

     WHEN TO WASH

     Employee observed not washing hands after handling raw eggs, and before touching clean utensils, single-use articles, and ready-to-eat foods including biscuits and cheese. Explained to the PIC that employees need to wash hands after handling raw animal products and before touching any clean utensils or single-use items and ready-to-eat foods. The PIC spoke with the employee about washing hands when needed. *Update 9/29/26* Employee was observed cracking raw eggs and then touching clean utensils and ready-to-eat toast without washing their hands. I pointed this out to the PIC, who explained to the employee that they need to wash their hands after working with raw animal products. Erick also explained this to the employee during the 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 Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw egg-based batter were being stored over ready-to-eat strawberry filling in the prep cooler. Erick spoke to the cook and the cook had the batter moved to no longer be above the strawberry filling during the inspection.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Repeat

     GLOVES, USE LIMITATION - SINGLE-USE GLOVES

     Single-use glove used by employee was not discarded between working with raw eggs and handling ready-to-eat foods. Explained to the PIC that employees need to change gloves after working with raw animal products and working with ready-to-eat foods, and the PIC spoke with the employee about changing gloves when appropriate. *Update 9/29/26* Employee handled raw eggs and did not discard their gloves before touching clean utensils and ready-to-eat toast. I pointed this out to the PIC, who spoke to the employee about changing gloves any time they go from working with raw animal products to performing any other tasks. Erick also spoke to the employee during the inspection regarding this subject.

     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 Corrected on site

     TOXIC SUBSTANCES - MEDICINE - LABELED AND STORED

     Employee medicine was being stored with food over a food prep table. I explained to the PIC that medicine needs to be stored where it will not present a contamination risk to food, and the PIC had the medicine moved to no longer be stored with or above food.

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

     Code 7-207.11 (B)

2. Sep 9, 2026 Routine · 7 priority, 1 priority foundation, 5 core, 3 repeat
   • Serious Priority

     WHEN TO WASH

     Employee observed not washing hands after handling raw eggs, and before touching clean utensils, single-use articles, and ready-to-eat foods including biscuits and cheese. Explained to the PIC that employees need to wash hands after handling raw animal products and before touching any clean utensils or single-use items and ready-to-eat foods. The PIC spoke with the employee about washing hands when needed.

     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. PIC was observed toutching baked biscuits with a non-gloved hand during the inspection. I explained to the PIC that employees need to touch ready-to-eat foods only with clean gloves, and the PIC spoke with the employee about wearing gloves while handling ready-to-eat foods. Employee was then observed wearing gloves to handle food during inspection.

     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 glove used by employee was not discarded between working with raw eggs and handling ready-to-eat foods. Explained to the PIC that employees need to change gloves after working with raw animal products and working with ready-to-eat foods, and the PIC spoke with the employee about changing gloves when appropriate.

     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 Corrected on site

     TCS FOOD - COLD HOLDING

     Observed sliced tomatoes in prep cooler held at 54°F. Asked PIC how long they had been sliced and held. PIC stated since last night. PIC discarded the tomatoes during 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

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

     The low temperature sanitizing solution for the dishwasher was not being used according to EPA registered label use instructions and is at 10 PPM. PIC was notified and PIC contacted maintenance company that will come in on 9/10/2026 to provide maintenance on machine. In the meantime, PIC is having staff manually add and monitor the necessary chlorine bleach to dishwasher to provide sanitization. Observed this temporary process is adequate, but system needs to be corrected ASAP.

     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

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     No air gap provided on prep sink or the ice machine drainage line. PIC was notified and indicated they would correct prep sink air gap and ice machine drainage line air gap.

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

     Code 5-202.13

   • Serious Priority Corrected on site

     PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED

     Plumbing system not provided with an backflow prevention at mop sink. Observed hose connected to hose faucet head without backflow prevention device. PIC corrected during inspection by removing hose from faucet head. PIC was also instructed to install backflow prevention device before hose is reattached. PIC will locate or purchase backflow prevention device to install.

     Correction: Provide air gap or backflow prevention device. Plumbing systems shall be provided with backflow prevention at each point of use in the food establishment.

     Code 5-203.14

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink observed to be used for refilling water for food prep during inspection and was unavailable for proper handwashing. Explained to the PIC that the handwashing sink may not be used for any other purpose. PIC notified staff handwashing sink may not be used for any other purpose other than to wash hands.

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

     Code 5-205.11 (B)

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Several containers of food that were not actively being cooled were observed to be uncovered in the walk-in cooler. I explained to the PIC that these containers need to be covered, and the PIC indicated that they would have the containers covered.

     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 Repeat Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Ice scoops in ice machine and soad foutain were improperly stored with scoops handles touching ice. PIC corrected during inspection; scoops handles no longer touch ice.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR

     Deli pickle, sour cream and Nutella containers were observed being re-used to hold other food during the inspection. I reminded the PIC that these food containers are only designed to hold their original contents and then be discarded. I explained that these containers need to be replaced with commercial containers designed for multiple uses, 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 Corrected on site

     UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

     Bowl was observed being stored in contact with unpeeled and unwashed bananas. Explained to the PIC that utensils need to be stored so that they are exposed to contamination, and the PIC moved the bananas to no longer be in contact with the utensil.

     Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

     Code 4-903.11 (A)

   • Not serious Core Repeat

     TOILET FACILITIES - RECEPTACLES - COVERED

     Staff unisex bathroom is not provided with a covered waste receptacle. PIC was notified that any restroom used by females must have a covered receptacle for femine products. PIC will purchase and install covered receptacle.

     Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins.

     Code 5-501.17

3. Dec 4, 2025 Routine · 1 priority foundation, 3 core
   • Not serious Priority Foundation Corrected on site

     FOOD CONTACT SURFACES - SOILED

     Two clean plates were being stored visibly soiled. I pointed this out to the PIC, who had the plates moved to be cleaned during the inspection. I advised the PIC to have employees dishwashing utensils to make sure that all utensils are clean before being stored.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Ice scoops in the ice machine and front ice bin were being stored with their handles in contact with the ice, and the scoop being used in the dry chicken stock had no handle. I pointed these out to the PIC, stressing that scoops being stored in food need to have a handle extending out of the food. The scoops were moved to no longer be in contact with ice, and the scoop in the dry chicken stock was replaced with a scoop that had a handle during the inspection.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR

     Multiple containers throughout the establishment were single-use containers that were being reused. I explained to the PIC that single-use containers are not designed for reuse, and that they need to be replaced by appropriate multi-use containers. 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

     TOILET FACILITIES - RECEPTACLES - COVERED

     The employee restroom was not provided with a covered waste receptacle. I informed the PIC that any restroom used by females needs to have a covered receptacle, and the PIC indicated he would install one in the restroom.

     Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins.

     Code 5-501.17

4. Oct 16, 2024 Routine · 1 priority, 1 priority foundation
   • Serious Priority

     FOOD CONTACT SURFACES - CROSS CONTAMINATION

     Employee set down cell phone on a clean plate. Informed him it was now soiled and employee removed plate and sent to washing area. Provided education.

     Correction: Clean food contact surfaces anytime contamination has occurred.

     Code 4-602.11 (A)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Items in walk in cooler were not date marked. Owner stated they go through product within 2 days. Informed him the importance of date marking.

     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)

5. Nov 30, 2023 Routine · No items found

   No violations cited.

6. Jun 30, 2023 Pre-inspection · No items found

   No violations cited.