CAFE CAIRANO
425 W TOWN PLACE STE 108
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 3/14/2025
High Priority
3
Intermediate
2
Basic
4
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 29-27-4:Basic - No mop sink or curbed cleaning facility provided at establishment. Per most recent plans from 2021 mop sink was by the back door to kitchen and has since been removed. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of standing reach in cooler across from triple sink in back of kitchen.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed bell peppers over hollandaise sauce in standing reach in cooler by back door to kitchen. Repeat Violation
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Water leaking from missing end cap at hand wash station by triple sink. From pipe under sink in men's bathroom, pipe fixed. **Corrective Action Taken**
- 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. coleslaw dated 2/20 in standing reach in cooler across from triple sink in back of kitchen.
- 28-14-5:High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Mop bucket outside and underneath bucket looks like mop water has been dumped onto bare ground.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half and half (51F - Cold Holding); milk (46F - Cold Holding) in standing reach in cooler with glass doors next to cook line, per employee items have been in and out of cooler for several hours and usually get used up within 4 hours, suggested items be placed in time control. Repeat Violation Admin Complaint
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped in hand wash station at front counter across from front counter. Repeat Violation
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand wash station by triple sink. Repeat Violation
Food safety inspection conducted on 3/14/2025 revealed 9 total violations (3 high priority, 2 intermediate, 4 basic).
Inspection on 8/7/2024
High Priority
3
Intermediate
3
Basic
1
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons and oranges over buns in standing reach in cooler on make line. Unwashed blueberries and strawberries over liquid eggs whites in flip top reach in cooler on make line.
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food and/or clean equipment/utensils without washing hands. Employee on cook line handled raw smoke salmon with gloved hands then switched gloves and continued to handle clean containers and plates without washing hands between tasks.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. creamer (48F - Cold Holding) in standing reach in cooler with glass doors in kitchen, per employees doors have been consistently open for less then 1 hour. diced tomatoes (48F - Cold Holding) in top section flip top of reach in cooler on make line, per employee lid has been left open for less then 1 hour, lid closed. **Corrective Action Taken** Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Lime-a-way stored with paper towels in dish area. Spray bottle of air fresher with paper towels under hand wash station on cook line. Bottle of Clorox, spray deodorant, and soap stored with paper towels under hand wash station in women's bathroom. All chemicals moved. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee filled pitcher in hand wash sink next to reach in cooler on cook line.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked penna pasta in flip top reach in cooler on make line, employee discarded. **Corrective Action Taken** Repeat Violation
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at hand wash station next to triple sink.
Food safety inspection conducted on 8/7/2024 revealed 7 total violations (3 high priority, 3 intermediate, 1 basic).
Inspection on 4/11/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 22-41-4:High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In use dish machine reading 0ppm, machine ran multiple times, machine still reading 0ppm, inspector noticed no sanitizer being pulled from dispenser into dish machine when ran, manager began to set up triple sink during inspection. **Corrective Action Taken** Warning - From follow-up inspection 2024-02-01: Per operator they are getting quotes for new dish machines, operator has placed a,"do not use" sign on dish machine. **Time Extended** - From follow-up inspection 2024-04-11: Operator said they are not going to replace the dish machine because it is to expensive, there is still a do not use sign on machine and machine is turned off. They have sanitizer dispensers set up over the triple sink and said they would rather use the triple sink. **Time Extended**
Food safety inspection conducted on 4/11/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 2/1/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-41-4:High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In use dish machine reading 0ppm, machine ran multiple times, machine still reading 0ppm, inspector noticed no sanitizer being pulled from dispenser into dish machine when ran, manager began to set up triple sink during inspection. **Corrective Action Taken** Warning - From follow-up inspection 2024-02-01: Per operator they are getting quotes for new dish machines, operator has placed a,"do not use" sign on dish machine. **Time Extended**
Food safety inspection conducted on 2/1/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 1/24/2024
High Priority
2
Intermediate
4
Basic
2
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
- 51-18-6:Basic - No copy of latest inspection report available.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In use dish machine reading 0ppm, machine ran multiple times, machine still reading 0ppm, inspector noticed no sanitizer being pulled from dispenser into dish machine when ran, manager began to set up triple sink during inspection. **Corrective Action Taken** Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pancake batter (58F - Cold Holding) sitting out on reach in cooler on make line, per manager batter had been taken out less then 30 minutes prior, batter placed back in reach in cooler, discussed with manager about holding batter on time control. **Corrective Action Taken**
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Container of milk in standing reach in cooler near back door to kitchen, per manager milk was opened two days prior.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on the Irish, classic, and California eggs Benedict are not identified as undercooked. Mediterranean avocado toast with smoked salmon. Also there is no asterisk next to the consumer advisory leading to items identified as containing raw animal products. Warning
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 employee on site that does not have food handler training and was hired approximately 1 month ago does not have proof, employee sign reporting agreement. Corrected On-Site
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. 1 employee certification is a photocopy.
Food safety inspection conducted on 1/24/2024 revealed 8 total violations (2 high priority, 4 intermediate, 2 basic).
Inspection on 8/8/2023
High Priority
3
Intermediate
2
Basic
7
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In the bulk sugar container plastic bowl used as a scoop with no handle.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents over the dry storage area by the rear exterior door has build up of dust around the ceiling vent.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. At time of inspection current license available expired 06/01/2023.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food/drinks stored over food/drinks to be served to customers. Operator relocated the personal items. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Flip top reach in cooler on the cook line has torn door gaskets.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top reach in cooler and standup reach in cooler in the prep area have build up of mold like substance in the door gaskets. Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. Single service plastic carry out containers stored on the floor at the front hand wash sink, operator relocated the single service containers. Corrected On-Site Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the standup reach in cooler, raw shell eggs over cooked chicken. Operator relocated the cooked chicken to the top shelf. Corrected On-Site Repeat Violation Admin Complaint
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. On the main cook line, eggs and butter held on time as public health control with no product time marking. Operator placed time mark on the containers. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle of febreeze on the back side of the main cook line reach in cooler. Operator relocated the chemical spray bottle. Corrected On-Site Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on the cook line have build up of food residue staining. Repeat Violation
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermometer or test kit available for the high temperature dishmachine.
Food safety inspection conducted on 8/8/2023 revealed 12 total violations (3 high priority, 2 intermediate, 7 basic).