CAFE VENDOME

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Most recent inspection report from August 2025 was not displayed in the store at time of inspection. CA: 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: No food service permit was displayed or available during inspection. CA: Post the permit in a location in the food service establishment that is conspicuous to consumers. Correct by 5/27/26

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed no test strips available for quat or chlorine sanitizers used on site for surfaces and in 3-compartment sink. No irreversible temperature indicator stickers or a max/min thermometer was available for testing dish machine. CA: In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Correct by 5/27/26 send proof of test strips to inspector.

Certified Food Protection Manager — Inspector Note: No CFSM certificate was available or posted at time of inspection. CA: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. Correct by posting CFSM and emailing a copy of the certificate to the inspector by 5/27/26

Management knowledge, responsibilities, reporting — Inspector Note: Staff member stated there was no employee health reporting policy or training given at time of employment. CA: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. Correct by submitting evidence of employee health policy and documentation to inspector by 5/27/26

Time as a public health control: procedures and records — Inspector Note: Observed butter stored at room temperature with no date marking. CA: (i) Time as a Public Health Control. ..if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request... 2. If time without temperature control is used as the public health control up to a maximum of 4 hours... the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control. COS: provided instruction to staff about proper time as a public health control (TPHC) and provided template to be completed by management. Employee created new container for room-temperature butter with date marking.

Proper date marking and disposition — Inspector Note: Observed numerous prepared TCS foods taken out of original packaging or in opened packages and stored in reach in cooler without date marking including smoked salmon, shredded cheese and ham. CA: refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1. Corrected on site by labeling containers and discussion with employee.