Bobbys Cafe Kitchen and Catering LLC

No written plan or kit for cleaning up vomit or diarrhea.

Inspector’s note: Observed facility without a bodily fluid spill kit and no corresponding clean up procedure for responding to vomiting and diarrheal events. Instructed facility to develop a clean-up procedure and maintain appropriate supplies that correspond with on-site plan. Must keep both the policy and supplies on site at all times. Priority foundation violation #7-38-005.

Hand sinks were missing, blocked, or not stocked with soap and towels.

Inspector’s note: Observed the following sinks not maintained with hot water: improper temperature of hot water observed at prep handsink (71f), and employee washroom handsink (71f). Instructed person in charge hot water at all hand-washing sinks must be at least 100f. Priority violation #7-38-030(c).

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: Bserved facility 3-compartment sink for ware washing not meeting requirements. Water temperature of the sink was observed at 71.0f. Informed the person in charge that the proper water temperature of the 3-compartment sink shall be maintained at a minimum temperature of 110f. Priority violation #7-38-025.