CHILL CAFE.

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, co

Wash hands sign not posted near or above hand washing sink.

Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, sm

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

Harmful noxious gas or vapor detected. Carbon Monoxide (CO) level exceeds nine (9) ppm

Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispen

Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernai

Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition.

Failure to post or conspicuously post healthy eating information

Failure to maintain a sufficient supply of single-use, non-compostable plastic straws.

Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, sm

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, co

Harmful noxious gas or vapor detected. Carbon Monoxide (CO) level exceeds nine (9) ppm

Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condi

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

Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition.