CAFFE LUCE

Violations (4)

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  Certified Food Protection Manager

  2-102.12 (A) At least one EMPLOYEE that has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. PIC could not locate/did not have food protection manager certificate available to view. Facility shall complete food protection manager certification (CFPM) registration by next routine inspection if not already acquired. Facility shall have CFPM available for inspector observation.

  Supervision

• a8fbdf17-cddd-4314-bb10-7125b190c58fCorrected on site

  Proper cold holding temperatures

  3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. Small make unit refrigerator at end of breakfast area Observed time and temperature control for safety (TCS) foods to not be cold held at 41 degrees or less. Observed ice accumulation on back of refrigerator. Cut tomatoes have been in make unit overnight per employee. 4/28/2026 10:55:54 AM -07:00 - Tomatoes: 50 °F 4/28/2026 11:01:07 AM -07:00 - Ambient air: 50 °F 4/28/2026 10:55:55 AM -07:00 - Ham lower: 51 °F 4/28/2026 10:55:54 AM -07:00 - cheese: 52 °F 4/28/2026 10:55:54 AM -07:00 - ham upper: 53 °F

  Time Temperature Control for Safety Food (TCS Food)

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  Food and non-food-contact surfaces cleanable, properly designed, constructed and used

  4-501.11 (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. Observed small refrigerator to not be capable of maintaining TCS foods at 41 degrees or less.

  Utensils, Equipment and Vending

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  Non-food-contact surfaces clean

  4-601.11 (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Observed black residue accumulation on inside of ice machine.

  Utensils, Equipment and Vending