March 26, 2009 (Critical Procedures)

• 0220 - Corrected During Inspection Critical A food service employee was observed drinking from an open container in the food preparation area.
  Instruct employees to drink from closed containers such as a cup with a lid and straw, handled to prevent contamination of the employees hands, food, and clean equipment.
• 0540 - Corrected During Inspection Critical An unsanitized container of sprouts is resting directly upon sliced ham.
  Discard the top slice of ham, food shall only contact surfaces that have been properly cleaned and sanitized.
• 2310 - Corrected During Inspection Critical The front handsink is blocked, preventing easy access for handwashing.
  Remove the equipment preventing access to the handsink and maintain access to each handsink at all times.

September 02, 2008 (Routine)

• 0450 - Corrected During Inspection Critical Bare hand contact with ready-to-eat foods observed.
  Instruct employees to use gloves or other suitable utensils when handling ready-to-eat foods.
• 1780 E - The ice bin is noted in need of cleaning.
  Increase the cleaning frequency of this item.
• 3180 - Additional detail cleaning needed at some floor wall junctures.
  Increase the cleaning frequency of this area.
• 3380 - Corrected During Inspection Critical The sanitizer in the three vat sink is too strong.
  Prepare sanitizer at concentrations of 50-100 ppm when using bleach or in accordance with the manufacturer's use instructions when using quaternary ammonium.

December 21, 2007 (Follow-up)

• 0820 2 - Critical Half and half at 45 degrees, cheese at 42 degrees and tuna salad at 44 degrees cold holding at improper temperatures.
  Cold hold foods at 41F or below.
• 0820 2 - Critical Roast beef at 47 degrees cold holding at improper temperatures
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.

November 20, 2007 (Routine)

• 0140 - Corrected During Inspection Critical Improper handwashing procedures observed. A food employee in training was observed rinsing hands without using soap.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
• 0170 - Corrected During Inspection A food employee in training was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
  Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
• 0820 - Critical Milk and roast beef cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 0820 - Corrected During Inspection Critical Franks and ham cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 1450 - At their current settings the milk cooler and the prep cooler are not capable of maintaining food temperatures of 41 degrees of lower.
  Adjust the settings of the coolers so that they are capable of maintaining food temperatures of 41 degrees or lower.
• 1580 - The cutting boards at the sandwich station are 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.
• 2310 - Corrected During Inspection Critical The handwashing facility located at the warewashing station is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the muffin pan preventing its use.
• 3180 - Additional detail cleaning needed under equipment in the prep room.
  Increase the cleaning frequency of cleaning of this area.

December 28, 2006 (Follow-up)

• 0570 - Corrected During Inspection Repeat Some wiping cloths improperly stored between use, in pails of water without sanitizer. .
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use and that the container is marked to indicate that is contains sanitizer.
• 0820 - Corrected During Inspection Critical Repeat Soy milk and whipped cream cold holding at improper temperatures.
  Relocate the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria. Do not use this cooler for cold holding.
• 3350 - Corrected During Inspection Repeat A can of air freshener was in a cabinet.
  Remove air freshener from facility.

December 13, 2006 (Routine)

• 0550 - Corrected During Inspection Chilli ladle and an ice cream scoop were 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 and the container.
• 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use and that the container is marked to indicate that is contains sanitizer.
• 0610 - There are items being stored under a food storage rack causing the elevation of the food to be stored less than six inches from the floor.
  Remove the items under the shelf. .
• 0820 - Corrected During Inspection Critical Cream cheese, soy milk and whipped cream cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1040 - Corrected During Inspection A wooden knife block is in use. It is not easily cleanable.
  Discontinue use of wood for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood.
• 1570 - Smoothie machine is missing a leg and is propped up with coffee sleeves.
  Repair the smoothie machine 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 machine replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration, approximately 200 ppm.
  Chlorine sanitizing solution should be used at a concentration of 50-100 ppm..
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Purchase and use a chlorine test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1750 - Manufacturer containers of gelato were observed reused for the storage of tuna salad, chicken salad and pesto.
  Discontinue the reuse of manufacturer containers for storage. Provide approved reusable food storage containers designed for your food storage needs.
• 2000 - Corrected During Inspection Clean single service items were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2000 - Corrected During Inspection Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2840 - Carpeting installed as floor covering under the gelato machine and the chilli station.
  Remove carpeting and replace with approved floor material.
• 3220 - 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.
• 3350 - Corrected During Inspection A can of air freshener was in a cabinet.
  Remove air freshener from facility.

February 02, 2006 (Routine)

• 0550 - Corrected During Inspection In-use utensils (spatula) stored in wooden slot 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 and the container is kept clean.
• 0610 - Bags of coffee stored underneath pipes in the cupboards below the handwash and dump sinks.
  Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
• 2000 - Sponge brush stored on top of clean syrup spouts in drawer.
  Keep clean utensils and equipment in a clean, protected location where they are not exposed to contamination.
• 2000 - Single service items (straws) are stored under pipes in the cupboards below the handwash and dump sinks.
  Store single service items in a clean, protected location where they are not exposed to splash, dust or other contamination.
• 2310 B - The Island Oasis smoothie machine is draining into the handwash sink.
  The handwash facility identified above is to be used for washing hands only.
• 3250 - Toilet room door is propped open
  Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
• 3260 - Employees are not using the dressing rooms or lockers provided: personal coat stored in direct contact with single-service cups.
  Employees should use the dressing room or lockers provided.

November 22, 2005 (Follow-up)

November 22, 2005 (Pre-Opening)