Food Inspections

Brandon's Cafe and Catering

Inpection Notes

1-2A - pic present, demonstrates knowledge, performs duties 511-6-1.03(2)(a)-(n)(p),(q) - responsibility of pic (pf) Points: 4 Corrected during inspection?: No Repeat: No Inspector Notes: Observed no active managerial control in the building for the following: 1-2A PIC present, demonstrates knowledge, performs duties 2-1B Hands clean and properly washed 2-2D Adequate handwashing facilities supplied & accessible 4-1A Food separated and protected 4-2A Food stored covered 6-1A Proper cold holding temperatures 6-2 Proper date marking and disposition 8-2A Toxic substances properly identified, stored, used Note: It is recommended that the PIC be retrained and staff retrained. 2-1B - hands clean and properly washed 511-6-1.03(5)(c) - when to wash (p) Points: 9 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed food employee go into walk-in cooler to grab out of date food items to discard at the 3-compartment sink and proceed to go to the grill to make a customer's order without washing hands after handling soiled equipment. 511-6-1.03(5)(c) - When to Wash (P) (c) When to Wash. 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. P COS: The facility informed the EHS there was not hot water in the facility. The kitchen hand sink reached 80F below the 85F requirement for hand sinks. EHS instructed the facility they need to close because no hot water was available to wash hands or clean equipment. Hot water will be restored by 8/23/2025. 2-2D - adequate handwashing facilities supplied & accessible 511-6-1.07(3)(b) - hand drying provision (pf) Points: 4 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed no paper towels in both the men and women's restrooms. 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf COS: The PIC stocked the restrooms with disposable paper towels to ensure adequate handwashing measures. 4-1A - food separated and protected 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c) Points: 9 Corrected during inspection?: Yes Repeat: Yes Inspector Notes: Observed raw ground pork stored next to RTE vegetables in the cooler drawer of the grill prep area. Also, observed raw eggs stored next to RTE sweet tea, and pre-cooked hot dogs. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and COS: The PIC immediately rearranged the food items in the walk-in cooler and cooler drawer to prevent cross contamination. 4-2A - food stored covered 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c) Points: 4 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed the food items in the prep-top cooler to not be covered. Food items, such as, sliced tomatoes, pico de gallo, mozzarella cheese, sliced american cheese, and shredded lettuce were items found in the prep-top cooler uncovered. Also, refried beans and queso in the steam table were fully uncovered. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: The PIC immediately covered all food to protect from overhead contamination. 6-1A - proper cold holding temperatures 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p) Points: 9 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed sliced american cheese to be cold holding at 45F above the 41F threshold. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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. COS: The PIC voluntarily discarded the sliced american cheese. 6-2 - proper date marking and disposition 511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p) Points: 4 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed sliced tomatoes and raw chicken tenders prepped on 8/12/2025 to exceed the 7 day holding period. Also, observed homemade salsa, salsa verde, and spicy salsa to be date marked for 7/24/2025, exceeding the 7 day holding period. 511-6-1.04(6)(h) - Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition. 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days . P COS: The PIC immediately discarded all items exceeding 7 days that require datemarking. 6-2 - proper date marking and disposition 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf) Points: 4 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed several bottles of homemade salsa to have no date marking after being held in the food establishment for more than 24 hours. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked 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. The day of preparation shall be counted as Day 1. COS: The PIC voluntarily discarded the salsa. 8-2B - toxic substances properly identified, stored, used 511-6-1.07(6)(e) - conditions of use (p, pf, c) Points: 4 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed two containers of Raid insecticide for residential use in the facility. 511-6-1.07(6)(e) - Conditions of Use (P, Pf, C) (e) Conditions of Use. 1. Poisonous or toxic materials shall be used according to: (i) Law and this Chapter; (ii) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food service establishment, P (iii) The conditions of certification, if certification is required, for use of the pest control materials, P and (iv) Additional conditions that may be established by the Health Authority. COS: The PIC voluntarily discarded the insecticide from the facility. 16A - hot and cold water available; adequate pressure 511-6-1.06(1)(g),(h) - water supply, capacity; pressure (pf) Points: 2 Corrected during inspection?: No Repeat: No Inspector Notes: Observed the facility to have no hot water. PIC informed EHS they were waiting on a part to correct the issue. The water heater would not be fixed until tomorrow. 511-6-1.06(1)(g),(h) - Water Supply, Capacity; Pressure (Pf) (g) Capacity. 1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf 2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf Note: The facility voluntarily closed for the remainder of the day until hot water is restored and accessible to all food prep sinks, warewashing sinks, and hand sinks. 17C - physical facilities installed, maintained, and clean 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c) Points: 1 Corrected during inspection?: No Repeat: Yes Inspector Notes: Observed gaskets under the prep-top cooler to be in disrepair. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. Note: The facility will need to have this gasket repaired. 17C - physical facilities installed, maintained, and clean 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c) Points: 1 Corrected during inspection?: No Repeat: No Inspector Notes: Observed several baseboards, walls, flooring, and the women's bathroom hand sink to be in disrepair. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. Note: The facility will need to have someone repair these. 18 - insects, rodents, and animals not present 511-6-1.07(5)(k) - controlling pests (pf, c) Points: 3 Corrected during inspection?: No Repeat: No Inspector Notes: Observed the facility to have live roaches and spiders found by the warewashing and prep sink areas, dry storage spaces, and in the restrooms. 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. Note: The facility will need to have pest control come out and service the food service establishment. 18 - insects, rodents, and animals not present 511-6-1.07(2)(n) - exterior walls and roofs, protective barrier (c) Points: 3 Corrected during inspection?: No Repeat: No Inspector Notes: Observed several holes on the back of house exterior walls and holes in the roofing structure. 511-6-1.07(2)(n) - Exterior Walls and Roofs, Protective Barrier (C) (n) Exterior Walls and Roofs, Protective Barrier. Perimeter walls and roofs of a food service establishment shall effectively protect the establishment from the weather and the entry of insects, rodents, and other animals. Note: The facility will need to have all exterior areas repaired to protect from weather and entry of rodents, insects, and animals. 18 - insects, rodents, and animals not present 511-6-1.07(2)(m) - outer openings protected (c) Points: 3 Corrected during inspection?: No Repeat: No Inspector Notes: Observed both back doors, the ceiling, and walls inside the food service establishment to be unprotected from the entry of insects, rodents, and other animals. 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected. 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. Note: The facility will need to have this repaired.

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