May 07, 2009 (Risk Factor Assessment)

December 10, 2008 (Routine)

October 22, 2007 (Routine)

• 0240 - Employees observed working in the food service area without proper hair restraints.
  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.
• 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 2310 B - The handwash station at the front of facility is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only

May 21, 2007 (Critical Procedures)

November 08, 2006 (Routine)

• 2000 - Single service items observed unprotected from contamination. Single service cups observed stored unprotected.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

July 07, 2006 (Critical Procedures)

• 0840 - Corrected During Inspection Critical According to the ""consume by"" date on the prepared ready-to-eat (RTE) Tuna salad in the prep unit, should have been discarded 3 days ago.
  Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1700 - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration. Observed no sanitizer in bucket at front counter.
  Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55F.
• 2310 - Critical The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing. Employees must wash hands in the kitchen before preparing food.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove items that are blocking sink and repair sink which is preventing its use.
• 3430 - Critical Restricted use pesticides do not meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides. Observed Hot Shot Roach spray stored under the hand sink in the kitchen.
  Utilize restricted use pesticides that meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides. It the facility is having a bug/roach/pest problem, you must call your pest control company. NO over the counter bug sprays allowed in a food facility.

December 29, 2005 (Routine)

• 0570 - Repeat Wiping cloths improperly stored between use. Observed wiping cloth stored on counter.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Chemicals stored on the floor less than 6" above the floor.
  Elevate food, dry storage and chemical storage onto approved shelving with minimum 6" legs or casters to make cleaning easy.
• 1580 - The cutting board(s) along the sandwich prep station is 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.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration in the sanitizing bucket.
  Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F. (Manager of duty stated that she is allergic to chlorine, please have Quats sanitizer in facility for her to use. A sanitizing bucket must be available at all time to wipe down food contact surfaces.)
• 1820 - Food debris on dishes and utensils was not observed removed by scrapping prior to loading of item into the warewashing machine. Observed food debris inside warewashing machine.
  Manual scrapping or mechanical prewashing of equipment is required to facilitate the cleaning action of the detergent.

December 28, 2004 (Follow-up)

December 22, 2004 (Routine)

• 2350 ii - Plumbing connections under the front counter hand sink are leaking. Observed leak under faucet fixture.
  Plumbing systems and components shall be maintained in good repair.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: - interior of microwave at rear prep area
  Clean and sanitize these surfaces for food contact.
• 0220 - Corrected During Inspection Critical Repeat Employees are storing food in areas where they may contaminate food, clean equipment, utensils or other items needing protection. Observed employee's McDonalds bag in reach-in cooler above foods held for service to the public.
  Provide a designated area where employees may store foods/drinks so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
• 2310 B - The handwash station at the rear kitchen area is being used to clean equipment and utensils. Observed bowls and other clutter in handsink.
  The handwash facility identified above is to be used for washing hands only
• 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use. Observed in-use cloths stored in hand sink at front counter.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0620 - Corrected During Inspection Food storage under leaking water lines. Observed coffee syrups and Chia tea stored under hand sink with leaking fixture.
  Relocate food storage to an approved area or shield the lines to intercept potential drips.
• 0620 - Food stored under sewer lines. Observed coffee syrups and Chia tea stored under hand sink drainpipe.
  Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
• 0480 - Corrected During Inspection Unlabeled food containers. Observed bulk sugar container without identifying label.
  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.
• 3330 - Corrected During Inspection Critical Working containers of cleaner are not properly labeled. Observed spray bottle under 3-compartment sink without label.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 3340 - Corrected During Inspection Critical Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed hand lotion bottle on clean dish rack above 3-compartment sink.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Store chemicals not approved for food surface contact away from food prep areas and equipment.
• 1730 - The water temperature gauge on the Hobart single rack sanitizing dishwasher is not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 3380 - Critical Sanitizing agent being applied to food contact surfaces and wiping cloths does not meet the requirements of 21 CFR 178.1010. Measured no sanitizer in chemical dish machine.
  Ensure sanitizer concentration meets the requirements of 21 CFR 178.1010 when applying to food contact surfaces. HAVE DISHWASHER SERVICED BY TECHNICIAN TO ENSURE ADEQUATE SANITIZATION IS BEING DONE. DISCONTINUE USE OF DISHWASHER UNTIL THEN AND USE 3-COMPARTMENT SINK FOR MANUAL WASH, RINSE AND SANITIZING.
• 3380 - Corrected During Inspection Critical Observed no sanitizer bucket in use for wiping cloths.
  Ensure sanitizer concentration meets the requirements of 21 CFR 178.1010 when applying to food contact surfaces. The appropriate level will kill micro-organisms, but not leave chemical residuals on cleaned surfaces. Chlorine / bleach sanitizer concentration should be 50-100 ppm. STORE ALL IN-USE WIPING CLOTHS IN A SANITIZING SOLUTION OF APPROPRIATE STRENGTH.
• 0830 - Critical The ready-to-eat (RTE) commercially processed foods in the refrigeration units were not properly dated for disposition after opening. Observed several foods without dates, or with incorrect date marks.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. MANAGER WILL ORDER DATE LABELS AND REVIEW WITH STAFF.

April 05, 2004 (Critical Procedures)

• 2310 B - Soap and paper towels were observed at the three compartment sink, indicating handwashing is being done at this location.
  Hand sinks shall be used for no other purpose other than washing hands. Remove soap and paper towels from the three compartment sink area. Item corrected at the time of the inspection.
• 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  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. Item corrected at the time of the inspection.
• 0550 - Ice scoops were found stored on top of the ice machine. Dispensing utensils improperly stored between.
  Store in-use utensils or dispensing utensils in one of the following manners:- In the food with their handles above the top of the food and the container- In a clean, covered container that is self-draining
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.

October 16, 2003 (Pre-Opening)

• 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain the appropriate test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Manager noted that their dishwashing service agent will be out later today to connect the dishmachine and provide the sanitizer and test kit.
• 1150 - Plastic was found on the ice machine.
  Remove plastic prior to opening to ensure the surface is smooth, durable and easily cleanable.
• 3170 - Gaps were observed around plumbing outlets and pipes.
  Ensure gaps are filled with an approved caulking or sealant.
• 2830 - Floor wall juncture in the kitchen and food prep area is not coved and closed to no larger than 1/32 inch space.
  Cove floor wall juncture to no larger than a 1/32 inch space.