The Honeybaked Ham Company Cafe

Inspector notes: Observed accumulation of food debris and food scraps throughout the food prep area and on the cutting board surface as well. Discussed with person in charge to clean more frequently to mitigate sources of food for pests. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection

Inspector notes: Observed mop sink with AVB valve piece that appears to be missing. According to the person in charge this has a work order in for it. Must repair all plumbing to a state of good repair prior to next routine inspection

Inspector notes: Observed a tray of macaroni and cheese at the hot holding unit. According to the person in charge (PIC) the mac and cheese was hot holding. The internal temperature of the macaroni and cheese as measured using a probe thermometer had an internal temperature of 94°F. The mac and cheese had been in the unit for approximately 90 minutes according to the PIC. The mac and cheese was embargoed at time of inspection (see embargo form). It was observed that the hot holding unit had very little water in it. Discussed with person in charge to verify that the unit has enough water in it and that it is preheated prior to placing food into the hot holding unit. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above

Inspector notes: Observed handwashing sink in the front food prep area that had soap inside but was very difficult to get from the dispenser. It was observed during handwashing that it was taking a minimum of 15-20 pumps to get enough soap on hand to properly wash the hands. Discussed with person in charge to acquire a new soap dispenser. 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

Inspector notes: Observed a live roach crawling on the wall next to the walk-in cooler door. Person in charge reached out to a licensed pest control applicator for the issue. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. A re-inspection will occur within 10 days or no later than February 27th, 2025

Inspector notes: Observed mop sink with AVB valve piece that appears to be missing. According to the person in charge this has a work order in for it. Must repair all plumbing to a state of good repair prior to next routine inspection

Inspector notes: Observed accumulation of food debris and food scraps throughout the food prep area and on the cutting board surface as well. Discussed with person in charge to clean more frequently to mitigate sources of food for pests. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection