Laymoon Cafe

Inspector's notes

Observed main reach-in at the prep area with an internal temperature of 50*F and the small reach in near the register in the front at 48*F both measured with a min/max thermometer. Discussed with PIC Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct within 24 hours by 8/7/26

Inspector's notes

Observed main reach-in at the prep area with an internal temperature of 50*F and the small reach in near the register in the front at 48*F both measured with a min/max thermometer. Several TCS items had an internal temperature of 49*F to 51*F in the back reach-in and 47*F to 50*F in the front reach -in. Per PIC items were in unit from the previous day. Discussed with person in charge (PIC) 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. Embargoed all items and PIC discarded at time of inspection. Items discarded are: pomagranate containers marked 'keep refrigerated', raw shelled eggs, butter, mozzarella, labne, cream cheese, honeycomb pastry with soft cream cheese, matcha cold foam, whole milk, reduced fat milk, heave cream, low fat milk, feta cheese, coconut water 'store refrigerated', almond milk, and oatmilk. Facility is able to operate with a limited menu. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in facility use of quaternary ammonium (quat) and also bleach. Per PIC all the test strips were used up prior to inspection. Discussed with PIC test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection 8/17/26 Corrective Action: Correct prior to re-inspection 8/17/26