Crepe Bar

Inspector notes: Observed in house made pickled cucumber, pickled red onion and garlic confit date marked from 9/4/25 to 9/7/25. Per person in charge (PIC) the pickled vegetables are done with a hot brine. Discussed with PIC RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Embargoed the items and PIC discarded at time of inspection

Inspector notes: Observed three compartment sink with quaternary ammonium exceeding 500ppm. Also observed a butane torch and propane torch stored on a shelf and table above plates, cooking equipment, and on a prep table. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Sanitizer was diluted by PIC to approved levels at time of inspection. Also discussed chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection

Inspector notes: Observed several different dishwashing scrubbers stored in the hand wash basin by the three compartment sink. Discussed with person in charge (PIC) Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing

Inspector notes: Observed 3 bucket containers of seasoning smoked salt but label stating true salt. Per PIC the salt comes from a different bag and it gets smoked and then placed in the bucket. Discussed with PIC the single use containers are not designed to be washed and reused for foods, seasonings and ingredients (dry and wet). Discussed to switching containers to food safe reusable containers

Inspector notes: Observed sourdough bread just labeled "Noble Eatery" and pumpkin muffins missing approx. weight and address or phone number. Discussed with Person in Charge (PIC) Labeling shall contain 1) Name of Product; 2) Processor Name; 3) Processor Address or Phone Number; 4) Ingredients; 5) Approximate Weight; 6) In English

Inspector notes: >>>Observed employee making RTE avocado toast with bare hands. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. PIC voluntarily discarded avocado toast at time of inspection

Inspector notes: >>>Observed employee working with dirty dishes wash rinse and dip in QAC sanitizer for less than 5 seconds. Food-contact surfaces sanitized using quaternary ammonium must be sanitized with a contact time according to manufacturer's specifications which shows 1 to 2 minutes on directions posted above the three-compartment sink. PIC had employee rewash the dishes at time of inspection

Inspector notes: >>>Observed on menu a consumer advisory (reminder statement) on the menu without asterisks (disclosure) on any of the menu items. Per PIC eggs are offered scrambled or "cooked to order" where the egg may be undercooked. Discussed with PIC offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. PIC had employees immediately mark an asterisk on the items offered undercooked. Corrected at time of inspection

Inspector notes: >>>Observed no Certified Food Protection Manager (CFM) present at time of inspection. A CFM is required at all times of operation. Please obtain CFM prior to next routine inspection. 2nd Consecutive Violation