STAY CAFE/BAD HABIT/SMOKE & MIRRORS

2026-07-23: Complaint

Pass w/ Conditions

• Not Critical: CHI-10 — ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HANDWASHING SINK IN FOOD PREP AREA NOT ACCESSIBLE FOR EMPLOYEES TO WASH HANDS. OBSERVED MULTI-USE UTENSILS STORED INSIDE SAID HAND SINK WHILE COOK ACTIVELY PREPARING FOODS AT THIS TIME. INSTRUCTED MANAGER, HANDWASHING SINKS MUST BE ACCESSIBLE FOR EMPLOYEES TO WASH HANDS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030 (C), CITATION ISSUED.
• Not Critical: CHI-10 — ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO PAPER TOWELS PROVIDED AT THE HANDWASHING SINK NEXT TO THE DISHWASHING AREA. INSTRUCTED TO PROVIDE AND MAINTAIN PAPER TOWELS AT ALL HANDWASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C), CONSOLIDATED WITH THE ABOVE CITATION.
• Not Critical: CHI-10 — ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDWASHING SIGNAGE AT KITCHEN HAND SINKS AND INSIDE MEN AND WOMEN WASHROOMS.INSTRUCTED TO PROVIDE AND MAINTAIN.
• Not Critical: CHI-37 — FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED BULK CONTAINERS IN REAR WITHOUT A LABEL. INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEM (SALT, SUGAR, FLOUR ETC).
• Not Critical: CHI-40 — PERSONAL CLEANLINESS - Comments: OBSERVED EMPLOYEE WITH NO HAIR RESTRAINT IN THE FOOD PREP AREA. INSTRUCTED TO PROVIDED HAIR RESTRAINTS FOR ALL EMPLOYEES IN THE FOOD PREP AREA.
• Not Critical: CHI-44 — UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: INSTRUCTED TO PROPERLY STORE AND INVERT POTS/PANS ETC ON KITCHEN STORAGE RACKS TO PREVENT CONTAMINATION BEFORE USE (HANDLES-UP) AND MAINTAIN.
• Not Critical: CHI-47 — FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED EXCESSIVE ICE BUILD UP IN WALK IN FREEZER. INSTRUCTED TO REPAIR AND MAINTAIN EQUIPMENT IN GOOD CONDITION.
• Not Critical: CHI-49 — NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INSTRUCTED TO CLEAN THE FOLLOWING EQUIPMENT AND MAINTAIN: PREP TABLES (TOPS AND BOTTOMS), EXTERIOR SURFACES OF FRYERS AND OTHER COOKING EQUIPMENTS, UNDER GRILLS AND SHELVES INSIDE OF REFRIGERATION UNITS.
• Not Critical: CHI-55 — PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FOOD PREP/DISHWASHING AREA AND AT FRONT BAR AREA. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP DISH AREA, AROUND DISH MACHINE, PREP TABLES AND ALL COOKING EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS, AND DIRT BUILDUP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.
• Not Critical: CHI-56 — ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: INSTRUCTED TO DETAIL CLEAN THE KITCHEN EXHAUST HOOD/FILTERS TO REMOVE ACCUMULATION OF HANGING DUSTS AND MAINTAIN.