January 28, 2009 (Routine)

• 0820 A 2 - Critical Tuna wraps cold holding at improper temperatures. Received at 52F. Production and transport time charts are not in sequence. Milk at 55 and 54 F in retail cooler. Fruit cups, cantaloupe, honey dew etc at 48F.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. Wraps were made less than one hour before. Relocated to walk-in for cooling. Cool in 2 hours or discard. Do not set out wraps under time control if they are not received at 41F and below. Prep smaller amounts of PHFs, chill all ingredients and transport container. Must maintain 41F and below during production of PHFs which will see cold holding and time control. You may use time control or temperature control on milk and fruit cups. Milk and fruit cups were discarded during inspection. Begin correction immediately.
• 1800 - The nonfood contact surface of the top of oven has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Correct in 3 days.
• 3180 - Floors in the Kiosk 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. Clean as often as necessary in order to organics reduced. Correct in one day.

January 23, 2008 (Routine)

• 1720 - Corrected During Inspection A sanitizer test kit is not available to ensure the chemical sanitizing solutions are at the proper concentration.
  Provide a quats chemical test kit to ensure the sanitizing solution is maintained at the proper solution. Correct today.
• 3045 - Corrected During Inspection The sign that notifies food employees to wash their hands is not clearly visible.
  Provide a sign/poster that is clearly visible to all employees

February 02, 2007 (Routine)

• 0820 - Corrected During Inspection Critical Repeat Roast Beef, fetta wrap and sliced ham cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.. Discarded during inspection.
• 1800 - The nonfood contact surface of the vent cover area on retail coolers has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Correct in one day.
• 3180 - Back wall, floor and side of ovens 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. Correct in 10 days.

October 16, 2006 (Routine)

November 02, 2005 (Routine)

• 0820 - Corrected During Inspection Critical Tuna wrap cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. Product was discarded during inspection
• 1150 - The nonfood contact surface of the milk crates (used as dunage racks) is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. Replace with easy cleanable dunage racks. Correct in 30 days.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser. Install an approved dispenser, until corrected leave cups in the original plastic sleeves. Install dispensers in 30 days.

February 14, 2005 (Routine)

• 1780 - Critical Food contact surfaces of the Expresso utensils, steamer cups, thermometers, thermometer holder, used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of Expresso utensils and associated equipment no less than every 4 hours to prevent the growth microorganisms on those surfaces. Begin Correction immediately.
• 1800 - The nonfood contact surface of the roller cat has accumulations of grime and debris, along tray rails.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Correct in one day.
• 3180 - Repeat Floors in the kitchen under cook line 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. Correct in one day.

January 15, 2004 (Pre-Opening)

• 3180 - Floors need cleaning through out 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. Correct before opening.
• 2810 - Install all ceiling pannels before opening.
  Repair or replace ceiling to make it smooth and easily cleanable. Correct before opening.
• 1550 - The proofer is not sealed to adjoining equipment or walls.
  Seal the unit to adjoining walls and ceiling since it is exposed to spillage or seepage. Correct within 30 days after opening.
• 2000 - Single service items observed unprotected from contamination. Single service on the stock room floor.
  Store single service items 6 inches up off floor. Correct before opening.
• 2020 - Single service cups were found handled, displayed or dispensed with the food or lip-contact surface not protected from consumer adultration.
  Dispence the single service cups from approved cup dispencers or inverted in the original plastic sleeves with food or lip-contact surface facing downward to prevent contamination prior to use. Correct before opening.
• 1720 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
  Obtain a quats chemical test kit to ensure the sanitizing solution is maintained at the proper solution. Corrected during inspection.