July 07, 2009 (Routine)

May 01, 2008 (Routine)

• 0850 - Critical Time being used as a public health control with no written policy, No time label on product. Service hours are from 6-10 AM.
  Prepare written procedures for employees to follow per Section 850 of the food regulations.
• 1700 - Corrected During Inspection Critical Wet Wiping cloths on top of counter.
  store wet wiping cloths in the sanitizer solution
• 1800 - Food product spillage observed on storage shelving.
  Clean shelving as spillage occurs. Check for spills as stock is rotated out.
• 3030 - no hand towels at the hand sink
  keep a supply of hand towels at the hand sink and ensure employees wash hands in the hand sink.
• 3220 - Mop stored in the mop bucket
  Mops shall be hung up to allow to air dry in a position which does not contaminate walls, equipment, or supplies

April 24, 2007 (Routine)

• 1320 - There was no temperature measuring device located in the right rear refrigerator
  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.
• 1450 - Homestandard refrigerator was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
  Provide additional @EQUIPMENT@ necessary to maintain food items at @TEMPERATURE@. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 1570 - Repeat Homestandard refrigerator in rear prep area was observed in a state of disrepair and damaged-drawer cracked.
  Should replace with a commercial unit that is more durable and resiliant and is designed to maintain food at proper temperature when fully stocked. Repair the @EQUIPMENT@ 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  For an alternate warewashing method approved with a detergent-sanitizer or for Clean in Place Equipment, use a detergent-sanitizer.
• 1960 - Utensils were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
• 2000 - Repeat Single service items observed unprotected from contaminatio---boxes of bowls on floor--store 6" off floor..
  Store single service items in its original protective packaging or inverted in an approved dispenser.

March 03, 2006 (Routine)

• 0260 - Critical There were numerous packages of donuts in the freezer that had mold present--was found to be unsound or adulterated.
  Ensure food is safe and unadulterated by dating and rotating the product accurately and routinely.
• 1010 - Sponges are being used to wipe down food contact surface of the pans in 3-compartment sink.
  Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
• 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1570 - Home standard refrigerators were overstocked--wall to wall with boxes of products and only a bottom shelf was present was observed not being operated properly--more shelving is needed to ensure adequate air circulation. As long as units are maintaining all potentially hazardous foods at 45oF, these units can be used. By March, 2007--these foods must be maintained at 41oF or below. If they are not capable of maintaining the food at 41oF or below by that time, repair or replacement will be needed.
  Repair the @EQUIPMENT@ 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1700 - Critical Quaternary Ammonium sanitizing solution not being used when washing pans, only for wiping down tables and counter. Make sure all food contact surfaces are washed using detergent, then rinsed in clean water, then sanitized, and air dryed.
  In the third compartment of the 3-compartment sink--Use the sanitizing solution at a concentration of 200 parts per million or otherwise identified by manufacturer's recommendations.
• 2000 - Single service items observed unprotected from contamination. Boxes stored on floor in backstock shelving area.
  Store single service items in its original protective packaging, inverted in an approved dispenser, or in boxes at least 6 inches off the floor.
• 2310 - Critical The handwashing facility located at the front of the kitchen 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 @EQUIPMENT@ preventing its use.
• 3340 - Critical Spray bottle of window cleaner was stored next to single service cups. Store separately to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of @HAZARDOUS PRODUCT@ must be located in an area that is not above food, equipment, utensils, linens or single service items.

December 02, 2004 (Routine)

• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3170 - Shelving areas require some repainting.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Correct by 12/31/04.
• 1190 - Thermometers were not readily accessible for review in both refrigerators.
  Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use. CORRECTED.
• 1770 B - Review cleaning procedures for the juice machine. Wash, rinse and sanitize dispensing spouts every 24 hours.
  Clean and sanitize these surfaces for food contact according to the manufacturer's specifications. Manager agreed to contact juice vendor and begin correct cleaning procedures.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quatenary ammonium or chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Manager agreed to correct.

December 02, 2004 (Routine)

• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3170 - Shelving areas require some repainting.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Correct by 12/31/04.
• 1190 - Thermometers were not readily accessible for review in both refrigerators.
  Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use. CORRECTED.
• 1770 B - Review cleaning procedures for the juice machine. Wash, rinse and sanitize dispensing spouts every 24 hours.
  Clean and sanitize these surfaces for food contact according to the manufacturer's specifications. Manager agreed to contact juice vendor and begin correct cleaning procedures.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quatenary ammonium or chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Manager agreed to correct.

December 02, 2004 (Routine)

• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3170 - Shelving areas require some repainting.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Correct by 12/31/04.
• 1190 - Thermometers were not readily accessible for review in both refrigerators.
  Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use. CORRECTED.
• 1770 B - Review cleaning procedures for the juice machine. Wash, rinse and sanitize dispensing spouts every 24 hours.
  Clean and sanitize these surfaces for food contact according to the manufacturer's specifications. Manager agreed to contact juice vendor and begin correct cleaning procedures.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quatenary ammonium or chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Manager agreed to correct.

October 08, 2003 (Routine)

• 0610 - Repeat Food stored on the floor. A box of uncovered oranges was stored on the floor in the kitchen.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 2710 - Unprotected plastic waste bags used to store miscellaneous refuse are stored unprotected from pests and rodents outside the establishment. Several garbage bags were on the ground around the dumpster, and some of these bags were ripped open and garbage was observed on the ground.
  Properly dispose of all refuse with food residue to prevent pest activity.
• 2020 - Unwrapped knives, forks, or spoons were not dispensed with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 2010 - Clean utensils were found stored at the under the sewer line under the handsink.
  Discontinue storage of clean equipment and utensils in a location subject to contamination.
• 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 - The cupboard under the coffee makers was 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 31, 2003 (Routine)

• 3340 - Critical Container of degreaser/all-purpose cleaner was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottle was stored with clean coffee pots and other dishes.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Corrected during inspection.
• 0650 - REPEAT: The food on display is not protected from contamination. Muffins and danishes are being stored on the service line without shielding or others means of protection from contamination.
  Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination. Manager agreed to address the issue.
• 0790 - Improper methods used to thaw frozen milk. A box of single service milk cartons was removed from the freezer and was being thawed at room temperature.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process. Milk was relocated into the refrigerator. Corrected during inspection.
• 1320 - There was no temperature measuring device located in the refrigeration unit.
  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. Corrected during inspection.
• 0610 - Food stored on the floor. Boxes of fruit and other foods were being stored on the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 2000 - Boxes of various types of single service items were being stored on the floor.
  Elevate all single service items 6" off the floor to facilitate cleaning and prevent pest harborage conditions.
• 0820 - Critical Milk and cream cheese were cold holding at improper temperatures. Milk measured at 59 degrees, and cream cheese was measured at 68 degrees.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Discussed changing ice bath setup with the manager. The current setup is not capable of proper cold holding. Manager stated that a small refrigeration unit may be purchased. Manager voluntarily discarded products. Corrected during inspection.
• 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.