SWEET HUT BAKERY & CAFE

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee phone located directly on top of the prep table in main kitchen. COS: Phone was removed. CA: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

Approved thawing methods used — Inspector Note: Observed fried chicken nuggets thawing at room temperature by the wok station.Corrected-on-Site: Relocated prep top cooler.

Wiping cloths: properly used and stored — Inspector Note: Observed wet wiping cloths stored in chlorine sanitizer that was above 200ppm in the main kitchen. CA:2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: PIC unable to provide test strips for sanitizing solution (Chlorine and quats).PIC provided pH test strips. CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf

Adequate handwashing facilities supplied & accessible — Inspector Note: Handwash sink not accessible; Hand sink had 2 containers with a scrub stored directly in the basin of the hand sink in the front food service area. COS: Items were removed. CA:A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing.

Proper cold holding temperatures — Inspector Note: Observed heavy cream at 51F, cheese foam 51F, and a non dairy product at 46F in the 3 door undercounter cooler with an ambient of 44.9F.COS: All dairy was relocated to walk in cooler. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Facility has unpaid food service permit fees. CA: Pay fees by 10/23/25. Contact [REDACTED PHONE] or [REDACTED EMAIL].

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed 3 door undercounter cooler at an ambient of 44.5F holding TCS foods and the gasket in disrepair. CA: Discussed to maintain ambient between 36F to 38F. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Proper cold holding temperatures — Inspector Note: Observed multiple TCS foods cold holding above 41F in prep top cooler. Diced watermelon 49F, milk 48F and ambient at 47F. Person in charge relocated 15 containers of half/half, heavy cream and other dairy products preventing airflow inside the cooler. 2nd ambient temperature was 44.5F.