BLAKE CAFE

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Inspection history

1. May 21, 2026

   ✕
   8 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
   • 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 the physical facilities in good repair.
   • Keep the plumbing system in good repair.
   • Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
   • Cut bulk milk dispensing tubes on the diagonal, leaving no more than one inch protruding from the chilled dispensing head.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

2. May 6, 2025

   ✕
   1 violation

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

3. Apr 11, 2024

   ✕
   3 violations

   • Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
   • For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

4. Apr 12, 2023

   ✕
   5 violations

   • Maintain the flow pressure of the hot water sanitizing rinse in the warewashing machine within the range specified on the manufacturer's data plate but not less than 5 psi or more than 30 psi.
   • Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
   • Keep the plumbing system in good repair.
   • For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.