July 27, 2009 (Follow-up)

• 3-304.14(B)(1) - Repeat (CORRECTED DURING INSPECTION) Observed moist wiping cloths lying out on the countertops.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 4-204.112(B) - Repeat There was no temperature measuring device located in the following cold or hot holding equipment:1) Federal Industries display cooler,2) True prep cooler.
  Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
• 4-501.11(B) - Repeat The door gaskets of the following unit(s) are (missing, damaged):1) True prep coolers
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:1) Waring juicer,2) Citrus juicer.
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.

July 16, 2009 (Routine)

• 2-301.12(A)-(B) - Critical Repeat (CORRECTED DURING INSPECTION) Observed no handwashing in between glove changes by foodservice employees engaged in multiple food handling tasks.
  ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program. DISCUSSED WITH MANAGER.
• 2-401.11(A) - Critical (CORRECTED DURING INSPECTION) Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 2-401.11(A) - Critical (CORRECTED DURING INSPECTION) Observed evidence of eating, and drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated.
• 3-304.14(B)(1) - Observed moist wiping cloths lying out on the countertops.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 4-204.112(B) - There was no temperature measuring device located in the following cold or hot holding equipment:1) True reachin cooler,2) Federal Industries display cooler,3) True prep cooler.
  Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
• 4-501.11(B) - Repeat The door gaskets of the following unit(s) are (missing, damaged):1) True prep coolers
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 4-501.114(A) - Critical (CORRECTED DURING INSPECTION) Chlorine sanitizing solution used was not at an acceptable concentration. Observed 10 ppm Cl.
  A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120F, (2) 50mg/L with a pH below 10 at 100F or pH below 8.0 at 75F, or (3) 100mg/L with a pH below 10 at 55F.
• 4-602.11(E)(4) - Surfaces of ice bins, and enclosed components of equipment are not being cleaned as required.
  Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
• 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment:1) Waring juicer,2) Citrus juicer,3) Magic Chef microwave
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 43.1-3-3(a) - Critical (CORRECTED DURING INSPECTION) There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
• 5-202.13 - Critical (CORRECTED DURING INSPECTION) Observed plastic container wrapped around the pipes underneath the three compartment sink thereby eliminating any air gap between the floor drain and the pipes.
  An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch. PLASTIC CONTAINER WAS REMOVED.
• 5-205.11(A) - (CORRECTED DURING INSPECTION) The handwashing facility located in the back is blocked, preventing access by employees for easy handwashing.
  A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• 5-205.15(B) - Observed the following to be in disrepair:1) Mop sink (leaking)
  A plumbing system shall be maintained in good repair.
• 6-301.11 - Repeat (CORRECTED DURING INSPECITON) Observed that hand soap was not provided at each handwashing sink.
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-501.12(A) - Observed that the following is in need of cleaning:1) Floor/wall junctures underneath and behind equipment and shelving.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

November 04, 2008 (Critical Procedures)

October 25, 2007 (Routine)

• 2-301.12(A)-(B) - Corrected During Inspection Critical Observed food employees using improper handwashing procedures (e.g. wash without soap).
  ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
• 2-301.15 - A food employee was observed cleaning their hands in the 3-vat sink.
  ALL food employees shall wash their hands in ONLY a designated handsink.
• 3-501.17(B) - Critical The following ready-to-eat , commercially processed food in the 2-Dr Prep refrigeration unit was not properly dated for disposition after opening: Sliced Turkey, Bacon, etc.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are commercially processed and held at 41F or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS or if held at 41F-45F shall be clearly labeled and date marked with a "USE BY" date not exceeding 4 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required.
• 4-301.11 - Repeat The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less. - 2-Dr True Prep Unit (48F)
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
• 4-501.11(B) - Repeat The door gaskets of the following unit(s) are damaged: - 2-Dr True Prep Units
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 4-501.12 - Repeat The cutting board(s) along the 2-Dr Prep Unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
• 4-601.11(B) - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: - Panini Grill
  The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. A surface that is soiled cannot be effectively sanitized.
• 4-703.11(C) - Corrected During Inspection Critical Repeat When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
  The wiping cloth buckets used for the storage of wet towels shall be maintained at a chemical concentration of at least 50-100ppm of chlorine, 12.5 - 25ppm of iodine, or 200ppm of quaternary ammonium compound.
• 6-301.11 - Corrected During Inspection Repeat Observed that hand soap was not provided at each handwashing sink.
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-501.16 - Corrected During Inspection Repeat Observed that mops are improperly stored between use.
  Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.

April 24, 2007 (Routine)

• 4-202.16 - Repeat Milk crate(s) found used for the following purpose(s): Elevation (e.g. foods)
  Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
• 4-301.11 - Repeat The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less.- Display Case - 45F-50F- 2-Dr True Prep Unit (under espresso machine) - 50F
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
• 4-501.11(B) - Repeat The door gaskets of the following unit(s) are damaged:- 2-Dr True Prep Unit (under espresso machine)- 2-Dr True Prep Unit (rear)
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 4-501.12 - Repeat The cutting board along the 2-Dr Prep unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-601.11(B) - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: - Panini Grill
  The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. A surface that is soiled cannot be effectively sanitized.
• 43.1-3-1(a) - Corrected During Inspection Critical Upon arrival an expired permit to operate was posted.
  A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
• 6-301.14 - Corrected During Inspection Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees (e.g. front hand sink).
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
• 6-501.16 - Repeat Mops and brooms 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.
• 6-501.18 - Repeat Observed that handwashing sink (rear) hot water is turned off.
  Maintain handwashing sinks in sanitary and operable condition.

October 26, 2006 (Routine)

• 3-305.11(A)(1) - Food products stored underneath plumbing of sink.
  Remove food product under sink plumbing are immediately removed.
• 3-501.16(A)(2)(b) - Critical Tuna (46F) Milk (46F) cold holding at improper temperatures.
  Ensure potentially hazardous cold foods are maintained at 41F (45F) or below to assist in preventing the growth of pathogens that cause foodborne illnesses.
• 3-501.17(A)(2) - Critical The ready-to-eat (RTE) on-site food (e.g. tuna) in the 2-Dr True refrigeration unit was not properly dated for disposition after opening.
  Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, 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, including the prep/open 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.
• 4-202.16 - Repeat Milk crate(s) found used for the following: Storage (e.g. miscellaneous items under 3-vat sink).
  Ensure milk crates are not used for storage (with the exception of milk/juice) and/or elevation because they are not smooth and easily cleanable.
• 4-501.11(B) - The door gaskets of the 2-Dr Prep Units (e.g. prep area and service) are damaged.
  Replace damaged door gaskets.
• 4-501.12 - The cutting board(s) throughout the establishment are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Ensure scored and scratched cutting boards are resurfaced or replaced.
• 4-601.11(B) - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: Pinini Grill.
  Ensure pinini grill is cleaned free of carbon deposits and food debris.
• 4-703.11(C) - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
  Ensure chlorine within the sanitizing basin is maintained at 50ppm - 100ppm for proper sanitizing.
• 5-205.11(A) - The handwashing facility located in the prep area is blocked (e.g. food tray), preventing access by employees for easy handwashing.
  Ensure hand sink is accessible at all times to promote frequent hand washing.
• 6-301.11 - Soap was not provided at the hand washing lavatory in the prep area.
  Ensure all hand sinks are equipped with soap. Soap assists in killing germs and bacteria.
• 6-501.111(B) - Observed a live cockroach in the cabinet drawer under the expresso machine.
  Ensure regular pest control is continued to assist in combating pest. Increase service if needed.
• 6-501.16 - Corrected During Inspection Mop not hung up to air dry.
  Ensure when not in use mop is hung or stored upright to assist in proper drying.
• 6-501.18 - Handwashing facilities in the prep area are not maintained. Cold washing does not work. The sink is also slow to drain.
  Ensure the hand sink is immediately repaired to promote proper hand washing.
• 7-202.12(C) - Critical Observed a used can of Raid underneath the 3-vat sink.
  Ensure pesticides are ONLY applied by license professionals. Employees cannot spray pesticides throughout the establishment.

May 01, 2006 (Routine)

• 3-304.15A - Corrected During Inspection Single-use gloves saved for reuse in the pastry display case.
  Cease reuse and discard gloves when interruptions occur in the operation.
• 3-501.16B - Critical Milk at the customer service area was observed cold holding at improper temperatures, 48F.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less.
• 4-101.111 - The nonfood contact surface of the cardboard placed behind the panini grill is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-202.16 - Repeat Milk crate(s) found used for the following: storage of chemicals at the 3 compartment sink
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-204.112B - Repeat There was no temperature measuring device located in the True 2 door prep fruit 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.
• 4-301.11 - Observed the True 2 door reach-in prep fruit refrigerator with an ambient air temperature of 44F.
  Continue to monitor the unit and adjust/repair so able to maintain 41F or below as needed.
• 4-501.11A - Repeat The ice machine door was missing.
  Replace the lid.
• 4-904.11A - Corrected During Inspection Repeat Single service to go containers were found stored with the food contact surface facing upward.
  Store ALL single service items with food or lip-contact surface facing downward to prevent contamination prior to use.
• 5-205.11A - Corrected During Inspection Repeat The handwashing facility located at the back is blocked with electrical cords, 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 items preventing its use.
• 5-402.11A - Corrected During Inspection Critical Repeat A direct connection exists between the drain line of the sanitizing basin of the 3-vat sink and the sewer line due to a rubber cylinder extending the 3 lines directly into the drain.
  Eliminate the direct connection between the sewer line and the cited equipment.

May 01, 2006 (Routine)

• 3-304.15A - Corrected During Inspection Single-use gloves saved for reuse in the pastry display case.
  Cease reuse and discard gloves when interruptions occur in the operation.
• 3-501.16B - Critical Milk at the customer service area was observed cold holding at improper temperatures, 48F.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less.
• 4-101.111 - The nonfood contact surface of the cardboard placed behind the panini grill is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-202.16 - Repeat Milk crate(s) found used for the following: storage of chemicals at the 3 compartment sink
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-204.112B - Repeat There was no temperature measuring device located in the True 2 door prep fruit 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.
• 4-301.11 - Observed the True 2 door reach-in prep fruit refrigerator with an ambient air temperature of 44F.
  Continue to monitor the unit and adjust/repair so able to maintain 41F or below as needed.
• 4-501.11A - Repeat The ice machine door was missing.
  Replace the lid.
• 4-904.11A - Corrected During Inspection Repeat Single service to go containers were found stored with the food contact surface facing upward.
  Store ALL single service items with food or lip-contact surface facing downward to prevent contamination prior to use.
• 5-205.11A - Corrected During Inspection Repeat The handwashing facility located at the back is blocked with electrical cords, 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 items preventing its use.
• 5-402.11A - Corrected During Inspection Critical Repeat A direct connection exists between the drain line of the sanitizing basin of the 3-vat sink and the sewer line due to a rubber cylinder extending the 3 lines directly into the drain.
  Eliminate the direct connection between the sewer line and the cited equipment.

November 07, 2005 (Routine)

• 3-202.15 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service. Observed a heavily dented can of coconut cream.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 3-304.12 - Corrected During Inspection Dispensing utensils improperly stored between use. Observed the dipping well turned down very low.
  Keep the dipping well turned on high enough to keep the running water at a sufficient velocity to flush particulates to the drain.
• 4-202.16 - Repeat Milk crate(s) found used for the following: storage of cleaning supplies at the 3 compartment sink.
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine (bleach) test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-501.11A - The ice machine was observed in a state of disrepair and damaged. The ice machine is missing the cover.
  Replace the cover.
• 4-904.11A - Corrected During Inspection Repeat Single service to go containers were found handled, displayed or dispensed with the food contact surface facing upward.
  Store ALL single service items with food or lip-contact surface facing downward to prevent contamination prior to use.
• 4-904.11C - Unwrapped single service items were provided at the consumer self-service counter. Observed unwrapped straw for coffee at the self-service area.
  Provide wrapped or an approved dispenser for single service items at the consumer self-service counter to prevent consumer contamination.
• 5-205.11A - Corrected During Inspection Repeat The handwashing facility located in the back prep area 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 items preventing its use.
• 5-402.11A - Corrected During Inspection Critical A direct connection exists between the drain line of the 3 compartment sink lines and the sewer system. Observed the pipes cut appropriate to provide and air gap, but a rubber cylinder had been placed around all of the pipes and extended into the drain to prevent splash.
  Eliminate the direct connection between the sewer line and the cited equipment.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Observed no signage at either handsink.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-305.11A - Employee areas are not designated for the storage of personal items. Observed the following throughout the facility: keys, cell phone, makeup, purse.
  Provide an area for the storage of these items to decrease the likelihood of food contamination.
• 6-501.12A - The area under the front handsink was noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean.

March 29, 2005 (Routine)

• 2-402.11A - Repeat 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.
• 4-204.112A - Corrected During Inspection The temperature measuring device in the sandwich prep unit was not properly located in the warmest part of the unit.
  Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 4-204.112B - Repeat There was no temperature measuring device located in the fruit reachin 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.
• 4-302.14 - Corrected During Inspection There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:1) bottom of pastry display, below the display shelves.
  Clean. Maintain nonfood-contact surfaces of equipment clean.
• 4-903.11C - Corrected During Inspection Repeat Coffee filters were observed stored unprotected at the coffee maker.
  Store items in the original protective package to protect from contamination until used.
• 5-205.11A - Corrected During Inspection Repeat The back handsink 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 items preventing its use.
• 6-301.11 - Repeat Soap was not provided at the handsink in the back area.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-301.12A - Observed that no paper towels were available for handsink in the back.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.

September 23, 2004 (Routine)

• 3-302.11A4 - Critical Repeat Milk was observed uncovered in milk reachin.
  CORRECTED DURING INSPECTION. Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-501.16B - Critical Milk in carafes colding at improper temperatures.
  CORRECTED DURING INSPECTION. Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-204.112B - There was no thermometer located in the sandwich prep unit.
  Provide a thermometer in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-502.11B - The steamed milk thermometer was found out of calibration in the range of use.
  CORECTED DURING INSPECTION. Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
• 4-903.11C - Coffee filters were observed stored unprotected.
  CORRECTED DURING INSPECTION. Store items in the original protective package to protect from contamination until used.
• 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: microwave oven for employee use.
  Label microwave for "Employee use only." Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 5-205.11A - Repeat The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
  CORRECTED DURING INSPECTION. Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 6-301.11 - Soap was not provided at the handsink in the kitchen.
  CORRECTED DURING INSPECTION. Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not posted at the handsink in the kitchen.
  CORRECTED DURING INSPECTION.. Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

October 31, 2003 (Routine)

• 4-502.13A - Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 5-205.11A - The handsink was blocked from frequent use for handwashing by items like a radio, CD player and other miscellaneous itees.
  CORRECTED DURING INSPECTION: Keep the hand sink free for frequent handwashing.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishmenT: microwave and toaster.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 4-501.12 - The cutting board on the Sandwichmaker is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-603.14 - Observed brief rinse of cutting board after use. The wash, rinse and sanitize method must be followed to wash and sanitize utensils after use.
  CORRECTED DURING INSPECTION: Use proper wash rinse and sanitize method to wash and sanitize food utensils.
• 4-202.16 - Repeat Soda crates found used for the following: storage shelves
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 2-401.11A - Critical Repeat Bottled drinks used by employees for drinking.
  CORRECTED DURING INSPECTION: Do not use the bottles to avoid mouth to hand contact.
• 2-402.11A - 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.
• 4-202.11A - Critical Small metal banded brush is not approved for food use due to difficulty of cleaning behind metal band.
  CORRECTED DURING INSPECTION: Remove from use and obtain approved food brush.
• 4-903.11B - Drink cups are not properly protected from contamination by coughs or sneezes.
  Keep cups protected with plastic sleeves or provide a sneeze barrier.
• 4-204.112A - Thermometers are not present in two refrigerators.
  Provide accurate thermometers for two refrigerators.
• 3-302.11A4 - Critical Lids are off milk bottles in the refrigerator.
  CORRECTED DURING INSPECTION: Keep lids on the milk containers.