July 28, 2009 (Routine)

• 0820 A 2 - Critical Repeat Cold sandwiches in the " to go refrigerator" are not cold enough.
  Ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria. Lower the temp. in the refrigerator to 33 - 39 degrees F.
• 1450 - Repeat The " TO GO REFRIGERATOR " was not cold enough.
  Keep the refrigerator at 33 - 39 degrees F .
• 2350 ii - Plumbing connections at the mop sink was leaking.
  Replace the leaking hose. Plumbing systems and components shall be maintained in good repair.
• 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.

April 10, 2009 (Routine)

• 0820 A 2 - Critical Repeat Sandwiches at improper cold temperatures
  Ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 1450 - Repeat The " to go refrigerator " was not cold enough.
  Keep the "to go refrigerator " at 33 - 39 degrees F. Improper food storage temperatures are a major contributing factor to foodborne illness.

January 06, 2009 (Routine)

• 0820 A 2 - Critical Repeat Some cold PHF's at improper temperatures
  Ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 1180 - The food temperature measuring device (degrees F) located in the kitchen is not accurate.
  Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
• 1800 - Repeat The nonfood contact surface of the Panini cooker had accumulations of grime and carbon.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects.
• 2350 ii - Floor drains need cleaning.
  Clean out all floor drains.
• 2570 - Critical The grease trap was odorous.
  Clean out the grease trap.

July 21, 2008 (Routine)

• 1080 - Repeat The cutting boards are not designed and constructed to be durable.
  Remove these items from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 1450 - Repeat The display refrigerator was not cold enough.
  Provide additional refrigeration necessary to maintain food items at 41 degrees F or less. Repair the display refrigerator.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: panini fryer.
  Clean and sanitize these surfaces for food contact. Also remove the excessive grease.

April 01, 2008 (Routine)

• 0820 A 2 - Critical Some PHF's at improper cold temperatures
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 1080 - Some cutting boards were scored and excessively scratched.
  Remove these items from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 1800 - The nonfood contact surface of the panini fryer and mop sink had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects.
• 2350 ii - The hand sink was clogged.
  Repair and maintain all plumbing components and fixtures.
• 3030 - No disposable towels were provided at the hand washing lavatory in the rear kitchen.
  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
• 3270 - Harborage conditions exist for small cockroaches in equipment on the service line.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3280 - There were old dead insects in an undated glue board.
  Remove dead insects from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

November 15, 2007 (Routine)

• 0820 - Critical Repeat Some cold PHF's were at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1450 - The main online refrigerator was not cold enough.
  The refrigerator needed service and there is a problem with the use of the lid. Recommend a smaller lid that can be used during the operation. The current lid can only be used after hours of operation to the public.
• 1800 - Corrected During Inspection The nonfood contact surface of the coils on the refrigerator had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted .

June 04, 2007 (Routine)

• 1800 - The nonfood contact surface of the filter in the hood was excessively greasy.
  Remove the greasy filter and clean or replace it.
• 3270 - Corrected During Inspection There was no glue board in the fly trap although WESTERN PEST CONTROL had recently been there.
  Inspect fly traps more often. Replace the cmissing glue board.

February 06, 2007 (Routine)

• 0820 - Critical Repeat Some PHF's at improper cold holding temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 0850 - Critical PHF's for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  Discard food that is not served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
• 2350 ii - There was a leak at one of the kitchen sinks.
  Repair plumbing.

August 18, 2006 (Routine)

• 0820 - Critical Some cold PHF's at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1450 - Some refrigeration not maintaining proper temperatures.
  Service refrigeration.Improper storage temperatures are a major contributing factor to foodborne illness.
• 2810 - There were some ceiling tiles out of place.
  Repair or replace ceiling to make it smooth and easily cleanable.
• 3220 - Corrected During Inspection 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 - Harborage conditions exist for drain flies.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

July 07, 2006 (Pre-Opening)

June 30, 2006 (Pre-Opening)