THE LOWRY CAFE

Order for delivery

Inspection history

1. Aug 26, 2026

   ✓
   8 violations

   • Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Keep the physical facilities in good repair.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Equipment food-contact surfaces and utensils must be clean.

2. Aug 18, 2026

   ✕
   14 violations

   • Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.
   • Keep the physical facilities in good repair.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
   • Use effective cooling methods to cool TCS foods.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Equipment food-contact surfaces and utensils must be clean.
   • 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

3. Aug 28, 2025

   ✕
   8 violations

   • Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
   • Remove all items unnecessary to the operation of the business from the premises.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
   • The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
   • Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.

4. Aug 14, 2025

   ✕
   18 violations

   • Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
   • Remove all items unnecessary to the operation of the business from the premises.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Use effective cooling methods to cool TCS foods.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Employees must wash their hands in a handwashing sink. Discontinue using the following sinks for handwashing: sinks used for food preparation or warewashing or a service sink or a curbed cleaning basin used for the disposal of mop water.
   • Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms
   • Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
   • The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
   • Have a test kit for the type of sanitizer used.
   • Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils

5. Aug 29, 2024

   ✕
   14 violations

   • Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
   • Remove all items unnecessary to the operation of the business from the premises.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
   • Provide an approved sanitizing solution for storage of the wet wiping cloths that is free of food debris and visible soil.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Use effective cooling methods to cool TCS foods.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

6. Aug 14, 2024

   ✕
   26 violations

   • Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
   • Remove all items unnecessary to the operation of the business from the premises.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
   • Provide an approved sanitizing solution for storage of the wet wiping cloths that is free of food debris and visible soil.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Separate raw animal foods from ready-to-eat foods.
   • Equipment food-contact surfaces and utensils must be clean.
   • Use effective cooling methods to cool TCS foods.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep poisonous or toxic materials for retail sale away from food, equipment, utensils, linens, and single-service items.
   • Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on file for inspection. (2003-Or-023, ? 3, 2-28-03)
   • Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
   • Have hand soap at all handwashing sinks.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • 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
   • The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
   • Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.
   • Train employees on effective steps to follow for the cleanup of vomit or diarrhea.
   • Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

7. Aug 31, 2023

   ✓
   2 violations

   • Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
   • Remove all items unnecessary to the operation of the business from the premises.

8. Aug 17, 2023

   ✕
   7 violations

   • Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
   • Remove all items unnecessary to the operation of the business from the premises.
   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • Food workers must wash their hands before starting food preparation tasks.
   • Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
   • 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
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.