CONDITIONAL
Paulas Cafe Gets Conditional Pass on Reinspection
August 28, 2025
3:35 PM - 4:35 PM
Reinspection Inspection
4
Total Violations
1
Critical
2
Major
1
Minor
1
Corrected On Site
Inspector's Report
Reinspection revealed ongoing rodent activity with droppings found behind coffee machines, under mop sink, and along cook's line despite previous warnings. Multiple structural violations including unsealed wall holes and missing cove base under equipment must be addressed within 45 days. Hot food cooling violation was corrected on-site, and facility needs food safety manager certification.
Violations Cited
4
#23
CRITICAL
No Insects, Rodents, Birds or Nonservice Animals
Why This Matters
Mice produce 50 droppings daily containing Salmonella and hantavirus. Cockroaches carry 33 bacteria types and 6 parasitic worms. Rats spread plague and leptospirosis.
What Was Observed
droppings still observed on ledge on back wall behind coffee machines, on floor under mop sink, under cooks line. you will not get a new permit until all rodent entry points are addressed.
CA Retail Food Code: Section 114259, 114259.1, 114259.3
#43
MAJOR
Premises; Personal/Cleaning Items; Vermin Proofing
Why This Matters
Clutter provides harborage for rodents and cockroaches. Cardboard harbors cockroach eggs. Each egg case contains 30-40 nymphs.
What Was Observed
multiple points of wall need to be addressed and properly sealed. wall under 3 compartment has no cove base and must have coving tile installed to prevent food getting trapped at floor wall juncture and to eliminate holes in walls. seal holes with tile, or sheet metal under 3 compartment sink. check all walls and seal accordingly. no permit to be issued until holes are ALL addressed. completely seal all holes in facility within 45 days or temporary suspension of operation may be required.
CA Retail Food Code: Section 114067, 114123
#9
CORRECTED
MAJOR
Proper Cooling Methods
Why This Matters
Improper cooling is the #1 cause of restaurant foodborne illness. Clostridium perfringens spores germinate and multiply rapidly during slow cooling.
What Was Observed
hot salsa being hot held placed in fridge covered 30 mins ago at 120F. use ice bath to cool foods or cold hold foods.
CA Retail Food Code: Section 114002, 114002.1
#9
CORRECTED
MAJOR
Proper Cooling Methods
Why This Matters
Improper cooling is the #1 cause of restaurant foodborne illness. Clostridium perfringens spores germinate and multiply rapidly during slow cooling.
What Was Observed
hot salsa being hot held placed in fridge covered 30 mins ago at 120F. use ice bath to cool foods or cold hold foods.
CA Retail Food Code: Section 114002, 114002.1