CRAFT KAFE

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. No time mark on half and half that moves from customer self serve area to front counter area. Operator time marked. Corrected On-Site Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Vegan burger pizza (70F - Cooling, retemped at 70F.) I advised at first temperature taken that it was ready to go in cooler. It sat out on cooling rack throughout inspection. I reminded operator to put in cooler an hour later. I checked a few minutes later and it was same temp. Operator moved to walk in to cool properly. Discussed importance with proper cooling with operator. Corrective Action Taken

Basic - Cutting boards on front prep line have cut marks and are no longer cleanable.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee food stored on top shelf in walk in cooler Operator moved to bottom shelf Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Reach in cooler in front counter area door handle broken Repeat Violation

High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper used to separate vegan burger patties Operator discarded patties. Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Operators had been date marking items before freezing, not date marking when it pulls out to cold hold. Butter/flour mixture date marked 9/16, operator discarded mixture. Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Butter/flour mixture date marked 9/16 Operator discarded mixture.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Non food grade Paper towels used to separate vegan burger patties. Operator discarded patties.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pumpkin roll (46F - Cold Holding; retemped at 43F) butter (60F - Cold Holding) Operator moved off ice into cooler and retemped at 41F Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Half and half at self service drink station had no time mark for 4 hour hold. Operator replaced item and time marked the new half and half. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Dirty tongs put on hand wash sink at front counter area. Operator moved tongs off sink and into 3 compartment sink for cleaning. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided written plan to operator and they filled it out. Corrected On-Site Repeat Violation

Basic - Ceiling vents soiled with accumulated dust in front counter area above oven and food display

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items stored above clean wiping cloths in office. Operator moved employee items. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Reach in cooler near front counter area entrance has broken handle.

Basic - Food stored on floor - in walk in cooler Operator moved items off floor Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of Speed Pro oven has accumulation of food debris

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 2-1-2025

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomato sauce (55F - Cold Holding)

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pizza left on metal speed rack in prep are. Management moved items to walk-in cooler. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone in top of gallon tea.

Basic - Food stored on floor. Cases of food on floor in walk-in freezer. Management moved items off floor. Corrected On-Site

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over ready to eat food in walk-in cooler. Management properly separated items. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At display counter: pizza (74F - Cold Holding) Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage in prep table. Employee removed. Corrected On-Site Repeat Violation

Basic - Food stored on floor in walk in cooler and walk in freezer. Potatoes and cheese.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Case of eggs on top of ready to eat food in walk-in. Manager moved eggs. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee handled dirty dishes then went to front counter to run ready to eat foods to customers. Manager spoke to employee. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (48F - Cold Holding); sausage (47F - Cold Holding); milk (46F - Cold Holding); heavy cream (48F - Cold Holding) butter (67F - Cold Holding) Manager placed items on ice. Cut tomatoes 40F, Milk 42F, Heavy Cream 39F. Sausage 43F. Repeat Violation** Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dough mixer soiled with food debris.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Egg pizzas and butter have no written procedures. Emailed manager paperwork procedures.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

Basic - Accumulation of debris inside warewashing machine.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employees food in reach in cooler on cook line. Employee moved items and label items Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Several containers of food on floor in walk-in cooler. Cases of butter on floor in walk-in freezer. Bags of corn starch on floor in storage area. Case of water on floor in prep area under prep table. Manager moved items off the floor. Corrected On-Site Repeat Violation

Basic - No copy of latest inspection report available.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler cook line. Employee moved items Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. White powdered substance in plastic containers next to to ice machine no label. Manager labeled items. Corrected On-Site

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee engaged in food preparation behind front counter touched face with gloves on and failed to wash hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In front display counter: yogurt (45F - Cold Holding); quiche pie (44F - Cold Holding); whip cream (45F - Cold Holding) Manager moved items into walk in freezer. Temperatures taken again at 1:10 pm: yogurt 42 F, quiche 42 F, whip cream 41 F. On prep line behind front counter: ; eggs (70F - Cold Holding) Manager moved eggs into walk in freezer. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked potatoes (112F - Hot Holding) Employee reheated potatoes to 191 F. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Front counter employees hand sink used to dump coffee in. Employee cleaned sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in hand sink at front counter. Employee replaced paper towels. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic cup with no handle used to dispense sugar. Manager removed cup Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on front counter next to steam well.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on shelf next to buckets of food in prep area. Employee water bottle front counter line next to utensils.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on salad prep table. Employee eye glasses on top of bag of food in office.

Basic - Employee with no hair restraint while engaging in food preparation. Employees engaged in food preparation with no hair restraint. Repeat Violation

Basic - Food stored on floor. Bags of sugar on the floor next to office door. Buckets of pancake batter on floor in walking. Buckets and cases of food on floor in freezer.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on top of ice machine on front line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scream scoop in standing water in rear of kitchen. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Almost everyone

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Pancake scoop in standing water

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food stored on floor. Feta on floor in walk in cooler

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table . Employee removed Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employees put hats on Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones on shelves in food prep areas

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food stored on floor. Buckets of feta on cooler floor

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site