Cafe Laura, a Penn State student-run restaurant operated by hospitality management students, was found responsible for seven food safety violations by the Bureau of Food Safety and Laboratory Services in the Pennsylvania Department of Agriculture in September. Violations fell under five separate codes.

The eatery violated code 2 – 102.11(A-C1)(C4-16), relating to the person in charge of the restaurant. The inspector said the person in charge did not demonstrate adequate knowledge of food safety in this food facility.

Cafe Laura also violated codes 3 – 501.16(A1) and 3 – 501.16(A2)(B)m, relating to time/temperature control for safety food. The inspector wrote they “observed meatballs held at 127°, in the hot box pass through area, rather than 135°F or above as required. Items were in the hot box less than one hour and were reheated to proper temperature.” Additionally, they “observed several food items in the grill and salad area above 41° or below as required: sliced tomato was held at 60°, leaf lettuce was held at 61°, cooked shrimp was held at 58°, raw chicken was held at 52°. All items were placed into station coolers prior to service at 11 a.m. (less than two hours) and were moved to a different cooler to reach required temperature.”

The restaurant violated codes 4 – 204.112 and 4 – 501.11, relating to good repair and proper adjustment-equipment. The inspector said the “temperature measuring device for ensuring proper temperature of equipment is not available or readily accessible in char grill double drawer cooler used for storing raw chicken.” Additionally, “several of the coolers located on the service line were not holding proper temperature, as a result not holding food at proper temperature, specifically in the salad bar area and grill area. Several of the lids on the salad bar area were broken and unable to close properly.”

Cafe Laura was responsible for violation of code 5 – 205.11, pertaining to using a handwashing sink-operation and maintenance. The inspector said, “The handwash sink in the Starbucks coffee area was blocked by water bottles and not accessible at all times for employee use.” However, this error was corrected during the inspection.

Finally, the restaurant violated code 8 – 103.12, pertaining to conformance with approved procedures. The inspector said that the “food facility was not following documented procedures for monitoring critical control points, and corrective actions in the HACCP plan submitted to and approved by the Department. Facility will stop Sous Vide procedure and resubmit the updated plan for approval.”

Cafe Laura’s first dinner is set for Wednesday, October 9, and themed dinners will run through the beginning of December.