June 22, 2009 (Follow-up)

June 16, 2009 (Routine)

• 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0210 - Food employees wearing soiled clothing.
  Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
• 0480 - Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0550 - Dispensing utensils improperly stored between uses.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F.
• 0960 2 - The food contact surface of the plastic food containers is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  Repair or replace the plastic food contsiners to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1320 - Repeat There was no temperature measuring device located in the make line and ice cream cooler.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1570 - Cabinet door in customer area was observed in a state of disrepair and damaged.
  Repair the cabinet door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the cabinet door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 A - Critical The following utensils were observed soiled to sight and touch: vegatable slicer blades.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: oven, grill/fryer area, refrigeration door gaskets, microwaves, inside and outside of a refrigeration equipment , outside of seasoning food containers.
  Maintain nonfood-contact surfaces of equipment clean.
• 2000 C - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 3180 - Repeat All floor and wall noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

January 22, 2009 (Routine)

• 0470 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the small Bev Air lowboy.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1320 - There was no temperature measuring device located in a few reach-in coolers.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: lid holders, dry food storage bins,shelving, carts, inside oven,inside ice cream freezer.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: grill area, ventilation hood.
  Maintain nonfood-contact surfaces of equipment clean.
• 3180 - Repeat Floors underneath all equipment and some wall sufaces noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3240 - Handwashing facilities are unclean and not maintained (by drive thru window).
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

June 11, 2008 (Routine)

• 0200 - Corrected During Inspection Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0220 - Corrected During Inspection Critical The PERSONNEL is drinking from an uncovered container in the food preparation area.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 1580 - Repeat The cutting board was heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 2190 - Water from the handwashing sink at front preperation area was measured at a temperature less than 110F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.

March 06, 2008 (Routine)

• 0240 - Employee observed working in the food service area without proper hair restraint.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0820 A 2 - Corrected During Inspection Critical Single-service containers of milk stored in the drive thru reach-in cooler were not maintaining a cold-holding temperature of<= 41 F.
  (Milk voluntarily discarded during this inspection) Maintain<= 41 F cold-holding temperature for all potentially hazardous foods.
• 1450 - Drive thru reach-in cooler not maintaining<= 41 F cold-holding temperature.
  Maintain<= 41 F for all refrigeration compartments.
• 1570 - Unused counter-mounted can opener not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 1580 - Corrected During Inspection Repeat The cutting board at the assembly station was heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1780 - Corrected During Inspection Critical Food contact surfaces of the vegetable slicers were observed soiled with accumulations of food residues on the cutting blades.
  Thoroughly clean & sanitize food-contact surfaces of equipment no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 3180 - Kitchen and mop sink walls noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

September 10, 2007 (Routine)

• 0470 A 4 - Repeat Observed foods stored without being covered or wrapped.
  Store food in packages, covered containers, or wrappings.
• 1570 - Mechanically vented hood filters have gaps in between filters.
  Eliminate gaps between filters.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Grill/backsplash
  Clean and sanitize these surfaces for food contact.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Several cooler unit door gasketsBread rack (ledges)
  Maintain nonfood-contact surfaces of equipment clean.
• 2000 - Repeat Single service items (to-go containers) observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3170 - Repeat Light fixtures (ventilation hood and walk-in freezer) are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Floor/floor corners and some wall surfaces (three-compartment sink area) noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3220 - Repeat Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

June 04, 2007 (Routine)

• 0470 A 4 - Observed some foods (i.e hot-dogs, etc.) stored without being covered.
  Store food in packages, covered containers, or wrappings.
• 1580 - Some cutting boards in the facility are heavily scratched and scored. The food contact surfaces are no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Door gaskets (all cooler/freezer units)Handsink (located in bak kitchen area)Ice machine shute (located at drive-thru soda machine)Ice Cream chestCeiling vent covers (kitchen)-dustEquipment (exterior surfaces) i.e. ThermoFinisherLight covers (located under ventilation hood)Prep tables/shelving
  Maintain nonfood-contact surfaces of equipment clean.
• 1960 - Repeat Some tableware were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 2000 - Single service items (to-go containers) observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2740 - Corrected During Inspection Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 3030 - No disposable towels were provided at the hand washing lavatory in the men's rest-room.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3170 - Repeat Light fixtures (located under ventilation hood) are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Some wall/floor surfaces and ceiling tiles noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

March 06, 2007 (Routine)

• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Tableware (exterior surfaces)Door gaskets (some cooling units)Ice shute (drive-thru soda dispenser).
  Maintain nonfood-contact surfaces of equipment clean.
• 1960 - Some food storage containers were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 3220 - Some mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

June 02, 2006 (Pre-Opening)

• 1450 - BevAir refrigerator located behind the registers was not holding a temperature of less than or equal to 41 F.
  Repair the refrigerator to maintain less than or equal to 41 F prior to use. *Technician has been notified.
• 3170 - Light fixture located under the ventilation hood is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. *Technician has been notified.