ASTER CAFE

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Inspection history

1. Sep 4, 2025

   ✓
   5 violations

   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
   • Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Keep the physical facilities in good repair.

2. Sep 5, 2024

   ✕
   5 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
   • Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
   • Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

3. Aug 31, 2023

   ✕
   6 violations

   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • Have hand soap at all handwashing sinks.
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.