Cafe Lucia

"EHs observed no PIC present on the premises of the food service establishment. Manager stated on the phone that there is no PIC. CA There must be a person in charge on the premises of the food service establishment at all times. | Observed no CFSM certificate posted in public view of facility 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. PIC WILL HAVE 10 DAYS TO POST CFSM CERTIFICATE IN PUBLIC VIEW"

"Observed no CFSM certificate posted in public view of facility 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. FACILITY HAS 10 DAYS TO PROVIDE PROOF OF PURCHASE FOR AN ACCREDITED CFSM COURSE FOR MANAGER/SUPERVISOR EMPLOYED AT THIS ESTABLISHMENT | PIC NOT ABLE TO PROVIDE, IN VERIFIABLE MANNER, THAT EMPLOYEES ARE AWARE OF THEIR RESPONSIBILITY TO REPORT TO MANAGEMENT THEIR HEALTH AS IT RELATES TO SYMPTOMS/ILLNESSES TRANSMISSIBLE VIA FOOD C/A: PIC SHALL BE ABLE TO PROVIDE, IN VERIFIABLE MANNER, THAT EMPLOYEES ARE AWARE OF THEIR RESPONSIBILITY TO REPORT TO MANAGEMENT THEIR HEALTH AS IT RELATES TO SYMPTOMS/ILLNESSES TRANSMISSIBLE VIA FOOD EHS WILL EMAIL EMPLOYEE HEALTH AGREEMENT AND FOLLOW UP WITHIN BY 2/7/2026 TO ENSURE IT HAS BEEN READ AND SIGNED BY EMPLOYEES"

"OBSERVED BLACK MOLD ON FOOD CONTACT SURFACES OF BULK ICE MACHINE IN FRONT FOOD SERVICE AREA. OBSERVED FOOD BUILDUP ON SLICER AND PANS STORED AS CLEAN AND READY TO USE IN THE MAIN KITCHEN. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: EQUIPMENT PLACED IN WAREWASHING TO BE CLEANED AND SANITIZED. EHS WILL FOLLOW-UP WITHIN 72 HOURS TO VERIFY BULK ICE MACHINE HAS BEEN CLEANED AND SANITIZED. | OBSERVED SLICED TOMATOES, TURKEY BACON, PEPPER JACK CHEESE SLICES, CHIPOTLE CHICKEN COLD HOLDING ABOVE 41F IN THE PREP TOP COOLER IN MAIN KITCHEN CA: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: FOOD DISCARDED"

"OBSERVED EXPIRED CFSM CERTIFICATE POSTED IN FACILITY C/A: CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. COS: CERTIFICATE REMOVED | OBSERVED PIC HANDLE CASH, TOUCH CLEAN EQUIPMENT AND SINGLE USE ITEMS AND PREPARE CUSTOMER'S DRINK WITHOUT WASHING HANDS. C/A: 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 and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; (ii) After using the toilet room; (iii) After caring for or handling service animals or aquatic animals; (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; (v) After handling soiled equipment or utensils; (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (vii) When switching between working with raw food and working with ready-to-eat food; (viii) Before donning gloves to initiate a task that involves working with food; and (ix) After engaging in other activities that contaminate the hands."

"Observed no CFSM certificate posted in public view in food service facility. CA: The original CFSM certificate shall be posted in public view in each food service establishment. | Facility has no chemical effective against norovirus in the event a customer or employee becomes ill in the food service establishment. CA: A cleaner/chemical must be used to clean vomit and diarrhea events and must be effective against norovirus. COS: Employee received bleach."

"Observed handwashing sink in main kitchen next to prep sink with no hot water. Only cold water. CA: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. | Low water pressure to 3 compartment sink. CA: Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure."

"Violations of priority violations observed during inspection. CA: Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge by complying with this Chapter by having no violations of Priority Items during the current inspection. | EHS observed employee washing dishes, then answer phone, and proceeded to put gloves on before cooking and prepping food without washing hands. CA: 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 and after handling soiled equipment or utensils and before donning gloves to initiate a task that involves working with food. COS. EHS went over the handwashing procedure and when to wash hands with PIC and employees."