August 12, 2009 (Routine)

• 0820 A 2 - Corrected During Inspection Critical Milk and 1/2 & 1/2 cold holding at improper temperatures of 43 degrees in the counter cooler below the espresso machine.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Items were placed in the walk in cooler. Prep cooler thermostat was lowered.
• 1570 - The prep cooler in front of the large oven has a door with a broken hinge on it.
  Repair the prep cooler door 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 prep cooler door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3180 - The floor drain behind the ice machine 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 30, 2009 (Critical Procedures)

November 20, 2008 (Critical Procedures)

July 30, 2008 (Routine)

March 13, 2008 (Routine)

October 12, 2007 (Critical Procedures)

May 16, 2007 (Routine)

• 1320 - Repeat There was no temperature measuring device located in the Crispani cooler.
  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 - The dough roller was observed in a state of disrepair and damaged as the handle was tapped on to prevent it from falling off.
  Repair the dough roller 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 dough roller, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 2000 - Corrected During Inspection The coffee filter basket was observed stored unprotected net to the hand wash sink.
  Store all food contact utensils in areas protected from contamination until used.
• 2350 ii - Plumbing connections leading to the sanitizing dispenser is hooked up to the hot water. The temperature of quaternary sanitizer around 170 degrees. Test strips used to monitor the concentration of sanitizer calls for 65 to 75 degrees, thus giving a inaccurate reading.
  Adjust plumbing systems to provide water at the recommended temperature for use at the sanitizer dispensing faucet.

January 19, 2007 (Routine)

• 1320 - There was no temperature measuring device located in the crispani cooler.
  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.
• 1320 - The temperature measuring device in the 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.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions at the dish machine.
  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.
• 1960 - Food containers were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 2000 - Coffee filters were observed unprotected from contamination. The single service plastic ware was observed the box left open.
  Store single service items in its original protective packaging or inverted in an approved dispenser. Make sure the plastic liner covers the items in the box while in storage.

October 31, 2006 (Pre-Opening)

• 2830 - Floor and wall juncture in various locations is not sealed.
  Seal floor and wall juncture in rooms where water flush cleaning methods are used. Some tiles need more grouting.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents at base of doors.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3170 - There is a gap around the electrical line passing through ceiling in the dough cooler. The soda machine counter is not sealed to splash guard around the top of it. The soda machine counter is smooth where the soda lines pass through counter. Provide a rim here to prevent spills from going down behind counter.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Seal areas in splash zones.
• 3220 - Mops not hung up to air dry.
  Provide mop rack. 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.