Elol Cafe

Inspector notes: Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.Observed No Chlorine chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Person in Charge provided ammonia quat test strips to measure the concentration. No Ammonia Quat sanitizer was observed at establishment. PIC was advised to obtain the appropriate test strips for sanitizer used and sent picture to inspector via email by 3/31/26.

Inspector notes: Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions .Observed equipment food-contact surfaces and utensils not sanitized.Person in charge was observed using a degreaser as sanitizer for equipment food contact surfaces and utensils. COS: Person in charge was advised via demonstration on how to prepare the sanitizer solution for 3 compartment sink with the use of the EPA registered bleach provided.

Inspector notes: Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:Routinely inspecting incoming shipments of food and supplies. Routinely inspecting the premises for evidence of pests. Observed rodent activity as evidenced by rodent droppings found on floor next to water heater in food storage room establishment. PIC was advised to wash, rinse and sanitize said area and send pictures to inspector via email by 3/31/26.

Inspector notes: Observed time/temperature control safety food such as deli meat turkey, cut lettuce, cut tomatoes, in-house liquid egg didn't have any date marking or time of preparation. CA: Discussed with the person in charge that 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.

Inspector notes: Observed time/temperature control safety food liquid egg (cracked at 9:00AM), salmon (prepped at 1:00PM) were tightly wrapped, while they were cooling in the reach in cooler. CA: Discussed with the person in charge that cooling should be accomplished by loosely covered or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Inspector notes: CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Observed only designated hand sink blocked with cups. COS: Cups relocated to 3 compartment sink.

Inspector notes: Observed multiple non-food contact surfaces that unclean. CA:Non-food-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Inspector notes: Observed employee's personal food stored next to food used to serve to customers. COS: Food relocated to designated to shelf.

Inspector notes: Observed dead roach and dead drain flies in the produce sink. CA: Pests shall be removed from premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.