Reveille Cafe

Inspector notes: Observed several TCS items that were stored in the WIC that were holding above 41*F Observed milk and half/half that were stored in the RIF at the coffer service area that were holding above 41*F C/A 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 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 COS: Kische and half/half was discarded there rest of the items were allowed to cool back down

Inspector notes: Observed facility is holding eggs, biscuit gravy, hollandaise sauce, black beans and cinnamon apples on 4 hour time without a procedure and a time stamp anywhere. C/A Time as a Public Health Control. 1. Except as specified under paragraph 4 of this subsection, 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 that specify: Pf (i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and (ii)...

Inspector notes: Observed cooked sausage in stored at the bottom of the prep top unit with a prep date of 11/23/2025 Observed ground sausage stored in the WIC with a prep/cooked date of 11/25/25 C/A . 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. Pf 2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-...

Inspector notes: Observed raw bacon, cooked mushrooms, and chicken breast not cooling rapidly. C/A: TCS foods being cooled from 70F to 41F MUST cool 7.25F per hour (29F in 4 hours). To successfully cool from 70F to 41F within 4 hours, the food must be cooled at a rate of 0.121F per minute (70-41 = 29F total divided by 240 minutes = 0.121F per minute) or 7.25F per hour. COS: PIC placed the foods on ice to rapidly cool.

Inspector notes: Observed cellphone on chopping board (main kitchen). Observed open personal beverage and bowl of personal food on prep table (main kitchen). Observed personal tumbler stored amongst syrups (front service). C/A: 1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. COS: Removed.