CONDITIONAL
Prelude Gets Conditional Pass on Health Inspection
November 6, 2025
4:30 PM - 5:30 PM
Routine Inspection
4
Total Violations
3
Major
1
Minor
1
Corrected On Site
Inspector's Report
Inspection revealed multiple food safety violations including improper temperature control with shrimp at 45°F and catfish at 52°F, inadequate sanitizer levels in dishwashers and towel buckets measuring 0 ppm, and missing handwashing supplies. Additional issues included a cook working without proper hair restraint and pink mold found in ice machine.
Violations Cited
4
#14
MAJOR
Food Contact Surfaces: Clean and Sanitized
Why This Matters
Dirty cutting boards and utensils cause 76% of cross-contamination. Biofilms protect bacteria from cleaning. One contaminated surface spreads pathogens to dozens of foods.
What Was Observed
Measured <25 ppm chlorine in bar dishwasher, 0 ppm chlorine in server station dishwasher, 0 ppm quaternary ammonium in two towel buckets and wall mounted dispenser. Observed minor pink mold on ice machine baffle.
CA Retail Food Code: Section 114099, 114099.6, 114117
#6
MAJOR
Adequate Hand Washing Facilities
Why This Matters
Missing handwashing supplies forces employees to skip handwashing. Studies show only 31% of workers wash hands properly when supplies are inadequate. Spreads norovirus to hundreds.
What Was Observed
Observed a lack of both soap and towels at the handwash sink in the dishwash area. Provide soap and towels to all handwash stations at all times.
CA Retail Food Code: Section 113953, 113953.1, 113953.2
#7
CORRECTED
MAJOR
Proper Hot and Cold Holding Temperatures
Why This Matters
Temperature abuse causes 63% of foodborne outbreaks. Clostridium perfringens multiplies rapidly between 70-120°F. Listeria grows even at refrigeration temperatures.
What Was Observed
Measured shrimp at 45F on the top portion of the cold apps cooler. Measured catfish filling at 52F on the top portion of the sauce cooler. Operator moved items to proper temperature areas.
CA Retail Food Code: Section 113996, 114037
#7
CORRECTED
MAJOR
Proper Hot and Cold Holding Temperatures
Why This Matters
Temperature abuse causes 63% of foodborne outbreaks. Clostridium perfringens multiplies rapidly between 70-120°F. Listeria grows even at refrigeration temperatures.
What Was Observed
Measured shrimp at 45F on the top portion of the cold apps cooler. Measured catfish filling at 52F on the top portion of the sauce cooler. Operator moved items to proper temperature areas.
CA Retail Food Code: Section 113996, 114037