September 28, 2009 (Routine)

Comments:
No violations were observed on this inspection.

March 30, 2009 (Routine)

Violation: 0570 - Corrected During Inspection Repeat There was no detectable sanitizer in either of two buckets of wipecloths in the 'kitchen area.".
Available chlorine levelin the buckets of wet wipecloths, , always needs to be 50 to 100 ppm, as measured by the bleach-type sanitizer test strips which are on hand. This violation was immediately corrected by the establishment management.

September 29, 2008 (Routine)

Violations:

• 0200 - Corrected During Inspection The employee working behind the front customer counter had more than one ring on her fingers.
  We require that, when working in the kitchen areas (anywhere "behind the counter") the only type of jewelry that may be worn on the fingers is a plain wedding band.
• 1570 - There is a slow leak below the back handwashing sink, in the kitchen area, and the drain of that handsink is draining slowly.
  This handwashing sink needs to be repaired as soon as possible.
• 2210 - There was a sprayer attached to the hose in the mopsink area.
  For hoses, where a sprayer is (sometimes) attached, we require that a "double check-valve with an intermediate atmospheric vent" type of back-flow preventer be installed between the hose, and the faucet. This type of back-flow preventer is always required where we have "water under pressure" applications (such as when a "sprayer" is hooked up to a hose).

March 31, 2008 (Routine)

Violation: 0570 - Corrected During Inspection There was no detectable sanitzer in the bucket of wet wipecloths behind the front customer counter.
We require that the available chlorine level be 50 to 100 ppm (a bleach-powder type sanitizer is used for this application ) in all wet or damp cloths in kitchen areas. This violation was immediately corrected by the establishment management.

September 27, 2007 (Routine)

Violations:

• 1190 - There is no working "display" thermometer in the 2-door reach-in refrigerator located to the left of the"large cups" shelf unit.
  We require that all refrigerators (and all freezers) have a working "display" thermometer in them.
• 2020 - Corrected During Inspection There were not individually wrapped, plastic, "single-use only" tea spoons, with the handles in both orientations, in a storage box, on the front customer counter.
  The handles of these not individually wrapped spoons need to all be facing in the same orientation. Otherwise, when a customer reaches for the handle of a spoon, they may touch the "eating surface" of another spoon. This violation was immediately corrected by the management.

March 19, 2007 (Routine)

Comments:
No violations were observed on this inspection.

September 18, 2006 (Routine)

Violations:

• 0550 - Corrected During Inspection A small black plastic cup, with no handle, was being used as a substitute for a proper scoop (with a handle) for the toppings, associated with the McFluury machine.
  Only utensils with a proper handle may be used for this application. This violation was immediiately corrected by the management.
• 3330 - Corrected During Inspection Critical There were two "squirt" bottles containing sanitizer (according to the store manager) which did not have any label identifying the contents, on them.
  All containers of cleaners and sanitizers must be labeled with the "common name" of what is in the container. This violation was immediately corrected by the management.

Comments:
Handwashing, and dishwashing, were being carried out properly. No food temperature problems were observed.

March 20, 2006 (Routine)

Comments:
' No violations were observed on this inspection. It is acceptable to use either the "quat" type, or the "bleach" type, sanitizing solution for storage of wet wipecloths in kitchens. For the "quat" type of sanitizer, available chlorine level always needs to be 100 to 200 ppm, as measured by the test strips specific for "quat" type sanitizers.

March 20, 2006 (Routine)

Comments:
' No violations were observed on this inspection. It is acceptable to use either the "quat" type, or the "bleach" type, sanitizing solution for storage of wet wipecloths in kitchens. For the "quat" type of sanitizer, available chlorine level always needs to be 100 to 200 ppm, as measured by the test strips specific for "quat" type sanitizers.

September 06, 2005 (Routine)

Violation: 0530 - Corrected During Inspection Individual serving-size packages of juices are immersed in ice (and water mixture) that is not self-draining.
Ice used for storage of food containers must be in a self-draining container, or configured so that it does not come into contact with the food containers.

March 14, 2005 (Routine)

Violation: 3240 - Hot water faucet/hot water delivery system is not working properly for the "front" handwashing sink (the kitchen handwashing sink that is nearest to the customer counter). The water coming out, when "run" continuously for five minutes, was cold to "luke-warm," for the whole five minute observation period. (Note that hot water is working properly, at the "back" kitchen handwashing sink, and at the three compartment (dishwashing) sink.)
We require that all handwashing sinks (and all other sinks) have hot and cold water easily available, at all times. Hot water is defined as water at 110 F, or higher. The repair/adjustment needs to be made as soon as possible.

September 13, 2004 (Routine)

Violations:

• 1570 - The cold water handle of the three compartment sink does not work properly. Must press on water handle associated with sprayer arm, to get it to turn on and off.
  Must be repaired as soon as possible. We require that all hot and cold water handles work properly, at all times.
• 1190 - There is no "hanging" or display" thermometer in the 2-door Delfield reach-in refrigerator, to the left of "large cups" storage shelf. The thermometer associated with the built-in dial, on the front of the refrigerator does not work, so cannot satisfy this requirement.
  We require that all refrigerators have "hanging" or "display" thermometers in them at all times.

March 15, 2004 (Routine)

Violation: 3340 - Critical Cleaners are being stored on shelf units above the two refrigerators, in the dry goods storage room.
Cleaners always need to be stored below all foods and food contact items. This was immediately corrected by the general manager.

January 20, 2004 (Pre-Opening)

Comments:
No violations were observed on this inspection.