CAMPUS FALAFEL CAFE

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed dishes stored upright between grill and prep top cooler of main kitchen with visible food debris accumulations. C/A: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. COS: Facility removed, cleaned, and sanitized top dishes. Placed cover on remain dishes.

Physical facilities installed, maintained, and clean — Inspector Note: Observed several gaps between ceiling tile and wall in main kitchen. Observed wall in disrepair in dry storage area. C/A: All physical facilities shall be maintained in good repair.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black build up in the ice machine of main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch Facility has until 5/28/2026 to submit to EHS proof of cleaned and sanitized ice machine.

Consumer advisory provided for raw and undercooked foods — Inspector Note: Observed asterisks next to food items containing chicken. C/A: Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Facility has until 5/28/26 to submit to EHS an updated menu indicating which food items may be cooked to order (beef stew, beef kabob, etc.)

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed employee food and drink stored on the prep table in the main kitchen. C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: removed

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed food employee rinsing out bucket and filling bucket at the only hand sink in the main kitchen. C/A: A handwashing facility may not be used for purposes other than handwashing. COS: PIC educated food employee

Food stored covered — Inspector Note: Observed 2 trays of skewered tomatoes stored uncovered in the bottom of the prep top cooler in the front food service. C/A: Food should be stored covered to prevent from contamination. COS: covered.