Cleo's Craft Cafe

Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

Written standard operating procedure (sop) approved by the department for refillable, reusable containers not available at the time of inspection. container construction improper

No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. hand washing facility not accessible, obstructed or used for non-hand washing purposes. no hot and cold running water or water at inadequate pressure. no soap or acceptable hand-drying device.

Food protection certificate (fpc) not held by manager or supervisor of food operations.

Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.

Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of tcs foods during cooking, cooling, reheating, and holding.

Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. condensation or liquid waste improperly disposed of.

“choking first aid” poster not posted. “alcohol and pregnancy” warning sign not posted. resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted.

Dishwashing and ware washing: cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.