Tourist Trap Cafe

Year by year

Inspections

1. Jul 23, 2026 Routine · 1 priority foundation, 3 core, 1 repeat
   • Not serious Priority Foundation

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for gravy in Central cooler - cooling in large plastic container.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

     Code 3-501.15 (A)

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Pancake mix and cooking liquids are stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The cooler/freezer door handles need to be cleaned on a more frequent basis.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core Repeat

     HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED

     Handwashing sink is not non-hand operated in restroom used by employees.

     Correction: Employee handwashing sinks shall be non hand operated and if metered shall provide a flow of water without the need for reactivation for at least 15 seconds.

     Code 5-202.12 (C)

2. Oct 7, 2025 Re-inspection · No items found

   No violations cited.

3. Oct 2, 2025 Routine · 3 priority, 1 core
   • Serious Priority

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling ready-to eat foods with their bare hands.

     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 - COLD HOLDING

     Food items (soup, milk, orange juice, mayo, sliced produce) in Turbo Air Cooler are cold held at 52°F.

     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 chlorine sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM.

     Correction: Repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Core

     HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED

     Handwashing sink is not non-hand operated.

     Correction: Employee handwashing sinks shall be non hand operated and if metered shall provide a flow of water without the need for reactivation for at least 15 seconds.

     Code 5-202.12 (C)

4. Jul 17, 2024 Pre-inspection · 2 core
   • Not serious Core

     HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED

     Handwashing sink is not non-hand operated or is operating incorrectly.

     Correction: Employee handwashing sinks shall be non hand operated and if metered shall provide a flow of water without the need for reactivation for at least 15 seconds.

     Code 5-202.12 (C)

   • Not serious Core

     SURFACE CHARACTERISTICS - INDOOR AREAS

     There is a hole in the wall in the back kitchen area.

     Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.

     Code 6-101.11