SPRUCE CAFE

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Inspection history

1. Sep 3, 2026

   ✓
   4 violations

   • 2. Certified Food Protection Manager 2-102.12 The person in charge must be a certified food protection manager who has passed a test that is part of an accredited program. No CFPM was present at time of inspection. Person in charge should be certified.
   • 5. Procedures for responding to vomiting and diarrheal events. 2-501.11 Clean-up of Vomiting and Diarrheal Events. Facility must have procedures for employees to follow when responding to vomiting or diarrheal events... The procedures should address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomit or fecal matter. No written procedure available upon request. Inspector provided written procedures.
   • 41. Wiping cloths; properly used and stored. 3-304.14 Wiping Cloths, Use Limitation. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration appropriate for chemical being used. Observed wiping cloth on counter not held in sanitizer.
   • 33. Proper cooling methods used; adequate equipment for temperature control. 3-501.15 Cooling Methods. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing the food in shallow pans; (2) Separating the food into smaller or thinner portions; (3) Using rapid cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (B) When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be (1) Arranged in the equipment to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered during the cooling period to facilitate heat transfer from the surface of the food. Observed Brocoli cheese soup being cooled on the counter in deep metal container with lid on.