April 29, 2008 (Routine)

• 2-301.14(A)-(I) - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity that could contaminate the hands.
  ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper hand washing frequencies will help prevent foodborne illness.
• 3-304.12(A)-(F) - Observed a spoon sitting in room temperature water. The spoon is used for the milk foam.
  During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 3-501.15(A)(1)-(7) - Observed that chicken breast were not cooled properly.
  Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: deli meat and tomato
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below.

December 18, 2007 (Critical Procedures)

December 01, 2006 (Routine)

• 3-304.14(B)(1) - Corrected During Inspection Improper use of wet wiping cloths. Observe wiping clothes not in santizing solution.
  Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-501.16(A)(1) - Corrected During Inspection Critical Milk is hot holding at improper temperatures.
  Potentially hazadous foods (time/temperature control for safe food) shall be hot held at a temperature of 135f or above.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Food in the refrigerator unit is cold holding at improper temperatures.
  Potentially hazardous foods (time/temperature control for safe food) shall be held cold at a temperature of 41f or below.
• 4-301.11 - The refrigerator under the bagels is not currently operating as required to hold food at a temperature of 41f or below.
  Refrigerators shall be capable of holding foods at a temperature of 41f or below. If the unit(s) are not capable of holding foods at a temperature of 41f or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
• 4-501.11(A) - Observed bagel bins in a state of disrepair and damaged.
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.

March 29, 2006 (Routine)

• 3-501.15A - The methods used for cooling need improvement.
  Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.
• 3-501.16B - Corrected During Inspection Critical Chicken fillets observed at 48F approximately on ice tray at sandwich station.
  Cold hold potentially hazardous foods at 41F or less to inhibit the growth of harmful bacteria.

March 02, 2006 (Routine)

• 3-501.15A - The methods used for cooling chicken fillets need improvement.
  Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.
• 3-501.16B - Corrected During Inspection Critical Chicken fillets observed at 48 F approximately on ice tray at sandwich station.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.

March 02, 2006 (Routine)

• 3-501.15A - The methods used for cooling chicken fillets need improvement.
  Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.
• 3-501.16B - Corrected During Inspection Critical Chicken fillets observed at 48 F approximately on ice tray at sandwich station.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.

August 31, 2005 (Routine)

• 3-501.17C - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed cured loaf of meat in the walk in cooler did not have a use by date on the label.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-301.11 - Repeat Display case ambient air temperature is 50 F.
  Adjust or repair the unit. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 5-202.12A - Repeat Water from the handwashing sink at Patissierie was measured at a temperature less than 110F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 6-501.11 - Repeat Synthetic marble tabletop is cut through at one location near espresso machine.
  Repair or replace tabletop. Poor repair and maintenance compromises the functionality of the physical facilities.

April 01, 2005 (Routine)

• 4-301.11 - Repeat Small prep refrigerator unit near sandwich station was not operating according to specifications of manufacturer.
  Adjust or repair unit to maintain foods at 41 F or less. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 4-904.11A - Soup spoons were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store spoons with food or lip-contact surface facing downward to prevent contamination prior to use.
• 5-202.12A - Water from the handwashing sink was measured at 93 F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 6-501.11 - Countertop surface cut through to wall near milk cold storage.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111C - Critical Methods are not sufficient for fruit fly control.
  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. Drain treatment will be neccessary to kill fly eggs.
• 6-501.111D - Harborage conditions exist for fruit flies.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

November 09, 2004 (Routine)

• 4-301.11 - Equipment was not of sufficient capacity to meet the food storage demands of the establishment.
  Adjust, alter or repair the equipment to keep all meats and potentially hazardous foods 41 F or below. Without cover, the compartments containing the meats appear to allow innapropriate storage temperatures, which are a major contributing factor to foodborne illness.
• 3-302.11A4 - Critical Quart sized milk cartons were stored open in the refrigerator opposite the patry shelves.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-501.16B - Critical Repeat Tuna salad was cold holding at improper temperatures [50 F].
  Ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.Consider covering meats with covers to keep cold in compartments. If meats are found above 45 F for less than two hours then please relocate them to an appropriate unit. Discard them if they have been out of temperature range for more than two hours.

April 07, 2004 (Routine)

• 5-205.11B - The handwash sink was observed used as a dump station.
  CORRECTED DURING INSPECTION. The handwash facility identified above is to be used for washing hands only.
• 2-301.15 - A food employee was observed cleaning their hands improperly at the 3-compartment sink.
  CORRECTED DURING INSPECTION. Instruct food employees to clean their hands (PROPERLY) in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
• 3-501.16B - Critical Deli meats at the sandwich prep unit were observed cold holding at improper temperatures (48F).
  CORRECTED DURING INSPECTION. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.

February 10, 2003 (Routine)

• 4-903.12A - Single service coffee filters were found stored exposed at the coffee station.
  Discontinue the storage of unprotected coffee filters at the coffee station subjecting them to contamination. Place them in their original plastic sleeves or in a covered container, box, or bag for protection.
• 3-304.14B2 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.CORRECTED
• 5-202.11A - Critical The nozzle on the 3-compartment sink does not extend to all three compartments of the sink.
  Replace the existing nozzle with one that extend to all three compartments of the sink.
• 4-601.11C - Repeat The cabinets underneath the hand sink and the back counter are not clean.
  Clean inside these cabinets properly and frequently to prevent dirt build-up.
• 4-601.11A - Critical The interior of the refrigerator located under the sandwich table is not clean.
  Clean inside this unit thoroughly and more often to prevent food contamination.