Cafe Lava & Bento

Observed on the menus "Cured Salmon" where it was agreed upon via emails from April of 2026 with the owner of the establishment that the word "Cured" would be removed from the salmon as no curing is taking place; remove "Cured" from all menus as agreed upon in emails.

There is excessive clutter in the hallway closets prevening proper cleaning and observation; organize the items or discard items so that proper cleaning and observation can be done. Repeat violation.

The handwashing sink in the women's restroom lacks sufficient pressure and temperature to allow for proper handwashing with hot water not exceeding 71F using the Health Inspector's food thermometer to measure the water temperature; hot water should be at least 100F to allow for proper handwashing and with sufficent water pressure.

Observed three containers of milk expired on 10-4-2026 in the walk-in cooler and at in-line refrigeration at the food prep area; expired foods should be discarded.

In the walk-in cooler observed a container of RTE prepared vegetables with no date marking and a container of tofu date marked 9/22 and "cured" salmon that per emails should have a 4-day maximum holding not date labeled; RTE foods should be date labeled and any prepared foods like the tofu should not be held longer than seven days and "cured" salmon should have a date label not exceeding 4 days.

Observed in-use utensils in the food prep area stored in 70F water; in-use utensils should be stored on a dry clean and sanitized surface in cool running water or in water at or above 135F at all times.

In the walk-in cooler observed a container of RTE prepared vegetables with no date marking and a container of tofu date marked 9/22 and "cured" salmon that per emails should have a 4-day maximum holding not date labeled; RTE foods should be date labeled and any prepared foods like the tofu should not be held longer than seven days and "cured" salmon should have a date label not exceeding 4 days.

Observed in-use utensils in the food prep area stored in 70F water; in-use utensils should be stored on a dry clean and sanitized surface in cool running water or in water at or above 135F at all times.

Observed three containers of milk expired on 10-4-2026 in the walk-in cooler and at in-line refrigeration at the food prep area; expired foods should be discarded.

The handwashing sink in the women's restroom lacks sufficient pressure and temperature to allow for proper handwashing with hot water not exceeding 71F using the Health Inspector's food thermometer to measure the water temperature; hot water should be at least 100F to allow for proper handwashing and with sufficent water pressure.

There is excessive clutter in the hallway closets prevening proper cleaning and observation; organize the items or discard items so that proper cleaning and observation can be done. Repeat violation.

Observed on the menus "Cured Salmon" where it was agreed upon via emails from April of 2026 with the owner of the establishment that the word "Cured" would be removed from the salmon as no curing is taking place; remove "Cured" from all menus as agreed upon in emails.

On the menu and as explained to the health inspector by the owner of the business the location cures salmon for items on their menu but no HACCP plan was able to be produced and no variance is on file with the Health Department; cease selling of the cured foods until a HACCP plan is submitted and approved by the Health Division and a variance has been granted for the curing of foods.

In the two closets off the main hallway observed extreme amounts of clutter that prevent proper cleaning and observation; remove any unnecessary items and organize items in the closets.