July 28, 2009 (Routine)

December 30, 2008 (Routine)

July 08, 2008 (Follow-up)

July 08, 2008 (Routine)

• 0050 - Critical Repeat The person in charge was not available at the time of inspection.
  The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
• 0550 - Repeat 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 135F.
• 0820 A 2 - Critical Choc soft serve 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.
• 1570 - Soft serve machine was observed in a state of disrepair and damaged.
  Repair the soft serve 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. Do not use until repaired.

February 25, 2008 (Routine)

• 0050 - Critical Repeat The person in charge was not available at the time of inspection.
  The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
• 0550 - Corrected During Inspection In-use utensils improperly stored between use.
  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.

August 13, 2007 (Routine)

• 0070 - Repeat Employees could not identify proper cold holding temperatures
  Train all employees in food safety as it relates to their assigned duties.
• 0820 - Corrected During Inspection Critical small workout box foods are 44-46F. cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1100 - The formica countetop has formica broken off. Repair counter to be smooth and easy to clean.
  Repair or replace the countertop to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1320 - There was no temperature measuring device located in the small workout box or in the true refirgerator.
  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.
• 3020 - Soap was not provided at the hand washing lavatory in the counter
  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.

December 28, 2006 (Follow-up)

• 0050 - Corrected During Inspection Critical Repeat The person in charge was not available at the time of inspection.
  Employee signed up to take food safety training.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: blender and ice hopper to blender
  Clean and sanitize these surfaces for food contact.
• 1770 A - Critical Repeat The following utensils were observed soiled to sight and touch: Waffle machine
  Clean and sanitize these surfaces for food contact.
• 1770 A - Corrected During Inspection Critical Repeat The following utensils were observed soiled to sight and touch: Ice cream machine.
  Clean and sanitize these surfaces for food contact.

November 29, 2006 (Routine)

• 0050 - Critical The person in charge was not available at the time of inspection.
  The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
• 0070 - Employees are not properly trained in food safety as it relates to their assigned duties.
  Train all employees in food safety as it relates to their assigned duties.
• 0550 - Corrected During Inspection Ice scoop handle is down in the ice.
  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.
• 1100 - The green painted counter top has chipped paint.
  Repair or replace counter top to be smooth, durable, non-absorbant, and easy to clean.
• 1100 - The food contact surface of a white plastic food container, is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Replace the white plastic food container to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1770 A - Critical The following utensils were observed soiled to sight and touch: Ice cream machine.
  Clean and sanitize these surfaces for food contact.
• 1770 A - Critical The following utensils were observed soiled to sight and touch: Waffle machine
  Clean and sanitize these surfaces for food contact.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: blender and ice hopper to blender
  Clean and sanitize these surfaces for food contact.
• 3180 - Repeat Floor and wall around handsink needs cleaning.Dried food spills on equipment, doors, cabinets throughout facility.
  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 30, 2006 (Routine)

• 1320 - There was no temperature measuring device located in the low true 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.
• 1570 - Painted green counter top under the waffle maker has cracks and the paint is coming off in places
  Repair thecounter to be smooth, easy to clean, and non-absorbant
• 1770 C - fronts of cabinets have food spillage on them. Clean cabinets.
  Maintain nonfood-contact surfaces of equipment clean.
• 3180 - Floors around CO2 tanks 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.

December 14, 2005 (Routine)

April 28, 2005 (Routine)

January 26, 2005 (Follow-up)

• 1530 - Repeat There is improper test kit 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.
• 2000 - Single service spoons observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3680 - Permit has expired. A written application was not submitted for the desire to operate a food establishment
  Submit an application for the desire to operate a food establishment

December 14, 2004 (Routine)

• 0050 - Critical Repeat The person in charge was not available at the time of inspection.
  The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
• 0070 - Employees are not properly trained in food safety as it relates to their assigned duties.
  Train all employees in food safety as it relates to their assigned duties.
• 1900 - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
  corrected
• 3030 - No disposable towels were provided at the hand washing lavatory in the bathroom
  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

June 17, 2004 (Routine)

• 0050 - Critical The person in charge was not available at the time of inspection.
  The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
• 1530 - Repeat There is no properly working test kit provided 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.
• 3320 - Critical Original containers of windex does not have a legible manufacturer label
  Provide manufacturer's label on containers of @Hazardous product@ that is legible. The accidental contamination of food or food-contact surfaces can cause serious illness.
• 0550 - Knife and tongs stored in still water. 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 and the container.

October 01, 2003 (Routine)

April 16, 2003 (Routine)

• 1510 - The certified food manager could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 1320 - There was no temperature measuring device located in the 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.
• 1530 - 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.