Cafe Zupas

Inspector's notes

Observed sanitizer bucket in the handwash sink at the rear of the establishment. Handwash sinks must be kept clear of items or blockages for proper handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sanitizer bucket in the handwash sink at the rear of the establishment. Handwash sinks must be kept clear of items or blockages for proper handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No irreversible measuring device (Min/Max thermometer) for measuring the maximum surface temperature of the warewashing machine was found on-site. Sanitizing using high temperature warewashing machines requires an irreversible measuring device to ensure food contact surfaces reach 160°F. Per PIC, other thermometer had broken and a new one was ordered. Provide approved irreversible measuring device prior to re-inspection. Corrective Action: Correct prior to next routine inspection on June 9th, 2026.

Inspector's notes

Observed stacks of sliced meat including sliced ham in the prep table on the cookline at 47°F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. PIC stated that the sliced meat was in the prep table since the morning and voluntarily threw it out. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no irreversible measuring device at the time of the inspection for the high temperature dishwashing machine. Sanitizing using high temperature warewashing machines requires an irreversible measuring device to ensure food contact surfaces reach 160°F. PIC will order a new/find the old one. Provide approved irreversible measuring device prior to re-inspection on 02/03/25.

Inspector's notes

Observed handwashing sink on the line blocked at the time of inspection with food container in the sink. Employee relocated all items blocking handwash sink at time of inspection. Consecutive repeat violation: 2nd. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no irreversible measuring device at the time of the inspection for the high temperature dishwashing machine.

Inspector's notes

Observed leaking pipe underneath the 3-compartment sink, pvc pipe from mechanical dishwasher dipping into floor drain. and toilet leaking around the spud in the womens restroom at the time of inspection. All plumbing must be maintained in good repair at all times. Per PIC, work order has been placed for plumbing repairs. Consecutive repeat violation: 2nd. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed food debris and standing water underneath the storage racks in the kitchen from the mop sink to the mechanical dishwasher. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed leaking pipe underneath the 3-compartment sink. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed corn in a container in the handwashing sink on the cookline thawing with the water running. Handwashing sinks must be maintained so accessible at all times and not used for other purposes than handwashing. PIC took the container of corn thawing out of the handwashing sink at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed build up of black and brown organic matter on the ice machine shoot. Observed build up on the soda fountain nozzles in the lobby. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, they must be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or organic matter. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed TCS butter with milk as ingredient on the counter at 63*F and in the stand up cooler on the cookline at 51*F-52*F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. PIC did not know how long butter the butter was above 41*F for. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment could not provide a Certified Food Protection Manager certification at time of inspection. A CFPM shall be on premises at all times of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed chicken at front counter hot holding area at improper temperature of 123°F after 1 hour at hot hold . Informed Person in Charge (PIC) to reheat to 165°F which was corrcted at the time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above.

Inspector's notes

No irreversible measuring device or test strips available onsite for checking hot sanitizng mechanical dish machine. Sanitizing using high temperature warewashing machines requires an irreversible measuring device to ensure food contact surfaces reach 160°F. Provide approved irreversible measuring device prior to re-inspection. Corrective Action: Correct prior to re-inspection.