September 22, 2009 (Routine)

• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelving, inside cabinets, coffee machines, inside lowboy.
  Maintain nonfood-contact surfaces of equipment clean.
• 2010 - Clean tongs were found stored on door handle.
  Discontinue storage of clean equipment and utensils in a location subject to contamination.
• 3180 - Floor underneath equipment 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.

December 11, 2008 (Routine)

• 0220 - Critical Personal drink stored on prep table.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0550 - In-use utensils improperly stored between use. Tongs hang on handle.
  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.
• 0570 - Wiping cloths improperly stored between use stored on table.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 2310 - Critical Repeat The handwashing facility located at the kitchen is blocked by personal items, 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.

April 16, 2008 (Routine)

• 1570 - Repeat The door gasket to the lowboy refrigerator is in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 2000 - Unwrapped single service stir sticks offered in customer self serve area, unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2310 - Corrected During Inspection Critical The handwashing sink is blocked by coffee in filters in front of and behind the sink, preventing access by employees for easy handwashing.
  Coffee moved by staff for EHS to wash hands. Access to the handwashing facility identified above is to be available during all hours of operation. Ensure coffee is not placed next to sinks to prevent splash contamination.
• 3170 - Repeat Missing floor tile is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3660 - Repeat Permit is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.

January 30, 2008 (Routine)

• 0480 - Unlabeled working containers of powdered substance and squeeze bottles observed.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 1570 - Repeat Ice machine leaking. Milk frother loose. Cabinet doors under 3 compartment sink difficult to close.
  Repair or replace ice machine, milk frother, and cabinet doors to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• 1780 - Critical Repeat Food contact surfaces of the milk steamer were observed wiped with a damp cloth stored in a pitcher, not with a one time use dry cloth or damp sanitizer cloth.
  Use cloth stored in wiping bucket (sanitizer solution) to wipe milk steamer or a dry cloth between patrons and sanitize no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 2020 - Unwrapped straws were provided at the consumer self-service counter.
  Provide wrapped straws or an approved dispenser for straws at the consumer self-service counter to prevent consumer contamination of multiple straws.
• 3170 - Floor tiles loose in front of leaking ice machine.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3660 - Repeat Permit located behind the back counter coffe machine , is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.

August 30, 2007 (Routine)

• 1570 - The door gasket of the milk refrigerator is damaged. Doors under the sink drop when they are opened.
  Replace the door gasket in accordance with the manufacturer's specifications. Repair the cabinet doors.
• 1700 - Corrected During Inspection Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of 50-100 parts per million.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Inside the ice machine
  Clean and sanitize these surfaces for food contact.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Cabinets and shelvingHealth Permit
  Maintain nonfood-contact surfaces of equipment clean.
• 1780 - Critical Food contact surfaces of the milk frother used to prepare potentially hazardous food items is not sanitized.
  Food-contact surfaces of milk frother must be sanitized before use and at least every 4 hours to prevent the growth microorganisms on those surfaces.
• 3180 - Repeat The floor throughout the facility but especially under the sink, where items are sitting on the floor, and under the refrigerator and stand 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.
• 3660 - Permit is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.

January 22, 2007 (Follow-up)

• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: The dipper well
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Shelving beneath the mocha pump, shelving has a pull out shelf that will not work and is not used and creates an area that is difficult to access for cleaning
  Repair or replace pull out shelf. If pull out shelf will not be used, remove the item to facilitate cleaning.
• 2260 - Critical Repeat Drains for Ice machine and dipper well drain lines have been adapted so they do not go into the floor drain, however, there is not a visible air gap present.
  Alter drain lines to ensure an air gap is present for the dipper well and the ice machine.
• 3180 - Repeat Floor under the reach in refrigerator and the display case noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Ensure cleaning methods will effectively clean areas under equipment.

January 10, 2007 (Routine)

• 1700 - Corrected During Inspection Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75F.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Inside of the ice machine The dipper well
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Inside of cabinets in the coffee making areaBottom and doors of the reach in refrigeratorFilters of the display case refrigerator and the ice machineCounter top near the handwashing sink
  Maintain nonfood-contact surfaces of equipment clean.
• 2260 - Critical Ice machine and dipper well drain lines go into the floor drain or drain below the top level of the floor drain and do not allow for an air gap.
  Alter drain lines to ensure an air gap is present for the dipper well and the ice machine.
• 3180 - Repeat Floor under the reach in refrigerator, the counters, the sink and the display case noted in need of cleaning. Floor drain under the 3 compartment sink is soiled. Floor under the 3 compartment sink wet and not easily accessible to clean due to chemicals etc stored directly on the floor under the sink.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Ensure items are stored off of the floor to facilitate cleaning. 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.
• 3340 - Corrected During Inspection Critical Container of cleaning spray observed on the counter next to packages of muffins, is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Chemical products must be located in an area that is not above food, equipment, utensils, linens or single service items.

August 15, 2006 (Routine)

• 0450 C - Excessive bare hand contact with exposed food: cup used to scoop sugar, coffee beans.
  Minimize bare hand and arm contact with exposed food to reduce the potential for contamination: use utensil with handle to dispense food.
• 0570 - Repeat Wiping cloths improperly stored between uses.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between uses.
• 1700 - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75F.
• 1770 B - Observed accumulations of food deposits or other soil on the following food contact surfaces: ice maker, dipper well.
  Clean and sanitize these surfaces .
• 3020 - Soap was not provided at the hand washing lavatory.
  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.
• 3180 - Repeat Floor under and around equipment 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.

February 28, 2006 (Routine)

• 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0240 - 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, 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.
• 1700 - Critical Chlorine sanitizing solution at sink and in spray bottle not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 50 parts per million .
• 2000 - Repeat Single service items observed unprotected from contamination(cups not in plastic sleeves or a dispenser, coffee stirrers in open container at self-serve area).
  Store single service items in its original protective packaging or inverted in an approved dispenser. Coffee stirrers must be in a dispenser that gives only one at a time or be individually wrapped.
• 2310 - Critical Repeat The handwashing facility 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 food packages, paperwork, lotions,...surrounding it.
• 3180 - Repeat Floor, baseboards 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.
• 3660 - Repeat Permit is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.

November 16, 2005 (Routine)

• 0240 - 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.
• 0570 - Wiping cloths improperly stored between uses.
  Ensure wet wiping cloths are stored in a container of chemical sanitizer at the proper concentration between uses.
• 1100 - One coffee bean canister is damaged.
  Remove/replace the canister 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 B - Repeat Observed accumulations of food deposits or other soil on the following surfaces: milk refrigerator, cabinet under the sinks.
  Clean and sanitize these surfaces.
• 2000 - Disposable cups were observed stored unprotected at the service counter.
  Store all single service items in the original protective package or approved dispenser to protect from contamination until used.
• 2310 - Critical The handwashing facility was 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 food containers, paperwork,... preventing its use.
• 2760 - Trash can overflowing onto the floor.
  Empty waste receptacles frequently .
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3180 - Floor and baseboard 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.
• 3660 - Permit is not posted in a place where it is readily observable by the public.
  Post the permit and manager certification in a place where it is readily observable by the public transacting business with the establishment.

July 08, 2005 (Routine)

• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Gaskets
  Clean and sanitize these surfaces for food contact.
• 2230 - Critical There are not an adequate number of working handwash stations on site. (See 12 VAC5-421-2280)
  Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 2350 - Critical Handsink has a plumbing malfunction and is not per code.
  All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.

February 24, 2005 (Routine)

January 31, 2005 (Routine)