September 10, 2009 (Routine)

• 3270 - Several flies observed throughout front and back food prep areas.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3200 - Intake and exhaust air ducts are not being kept in a clean condition.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials

March 20, 2009 (Critical Procedures)

August 15, 2008 (Routine)

• 0470 A 4 - Uncovered bagels and pastries observed next to cash register in front service area.
  Store food in packages, covered containers, or wrappings.
• 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses. Ice cream scoops stored in standing water - water is not turned on at the dipper well next to the ice cream cooler.
  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 The following foods are cold holding at improper temperatures in the refrigerated drawers: 1. Irish butter at 44F IT, 2. cream cheese at 42-44F IT, 3. deli sandwiches at 45-46F ST. (Advised PIC to adjust the temperature of this unit so that it is capable of holding foods at 41F or colder at all times)
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 2000 - Repeat Single service cups and equipment stored on the floor in the back storage area.
  Store equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 3180 - The following physical structures noted in need of cleaning: 1. air vents above the oven in front service area and air vents in back storage area, 2. floors and walls in mop sink area, 3. floors around dishwashing machine in back storage area.
  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.

February 29, 2008 (Critical Procedures)

• 0050 - Critical The person in charge of the cafe area 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.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: top interior of ice machine.
  Clean and sanitize these surfaces for food contact.
• 1890 - Corrected During Inspection Critical The quaternary ammonia sanitizer concentration in the 3-compartment sink was at an unacceptable level - 100 ppm. (Sanitizer container was running low. Employee replaced sanitizer so that the 3-compartment sink was at 200 ppm)
  Ensure that the quaternary ammonia sanitizer concentration is at a level of 200 ppm for effective cleaning and sanitizing.

August 06, 2007 (Routine)

• 0570 - Corrected During Inspection Wiping cloths improperly stored between use. No sanitizer observed in wiping cloth bucket at front service line.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Food, such as drinks and syrups, stored on the floor in back kitchen area.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 2000 - Containers of single service cups were found stored on the floor in back kitchen area.
  Store equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 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.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the back kitchen area.
  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
• 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.
• 3270 - Critical Several flies observed in the facility, especially in mop sink area.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

February 13, 2007 (Critical Procedures)

January 31, 2007 (Critical Procedures)

• 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.
• 0160 - Critical A food employee failed to wash his or her hands before donning gloves.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0820 - Corrected During Inspection Critical Deli sandwiches thawing on counter at 63F ST, 57F ST, and 55F ST - cold holding at improper temperatures. Employee advised that sandwiches had been out of the reach in cooler for an hour and a half.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 2310 - Critical The handwashing facility located in the back area is blocked by beverages, 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 beverage preventing its use.
• 3380 - Corrected During Inspection Critical The quaternary ammonium sanitizer concentration in the wiping cloth buckets was too strong - 400 ppm.
  Ensure that the quaternary ammonium sanitizer concentration is at 200 ppm.

August 11, 2006 (Other)

August 10, 2006 (Routine)

August 07, 2006 (Pre-Opening)

June 09, 2006 (Other)

June 02, 2006 (Other)