TRACY'S CAFE

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Inspection history

1. Sep 3, 2025

   ✕
   13 violations

   • Critical: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
   • Critical: Food from unapproved source, spoiled, adulterated on premises.
   • Insects, rodents present
   • Non food contact surfaces of equipment not clean
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Critical: Cracked/dirty fresh eggs, liquid or frozen eggs and powdered eggs not pasteurized.
   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.

2. Dec 11, 2024

   ✕
   10 violations

   • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Improper use and storage of clean, sanitized equipment and utensils
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • In use food dispensing utensils improperly stored
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Critical: Food from unapproved source, spoiled, adulterated on premises.
   • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
   • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.