July 29, 2009 (Routine)

• 0080 - Critical Employees are not aware of the reporting procedures concerning information about their health.
  Train employees about their responsibility to report specific symptoms and diagnosed illnesses. Diagnosed illnesses apply to any member of an employee's household, and include E. coli (O157:H7), Typhoid fever, Shigellosis, and Hepatitis A.
• 1180 - The thermometers are marked in 5F increments.
  Thermometers shall be marked in 2F increments. Obtain at least one thermometer to permit more precise measurement of food temperatures.
• 1770 C - Food debris (probably dried milk) has accumulated in the Kelvinator milk unit in the basement.
  Maintain nonfood-contact surfaces of equipment clean. Clean inside the refrigerator regularly and whenever necessary.
• 3300 - Repeat Although the downstairs storage room is far more accessible and less cluttered than during the last inspection, there are still areas stacked with items unnecessary to operation of the facility.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult (therefore less likely to occur), and can provide harborage for insects and rodents. Please continue the process of cleaning the storage room.

December 17, 2008 (Routine)

• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution measured significantly less than 50 parts per million (ppm), so is not effectively sanitizing wet wiping cloths.
  Mix the chlorine sanitizing solution to a concentration of 50-100 ppm. An employee mixed the solution to an acceptable concentration.
• 1770 C - Corrected During Inspection The silverware trays is lightly soiled.
  Maintain nonfood-contact surfaces of equipment in a clean state. The silverware tray was cleaned.
• 3180 - The floors and the areas below shelves in the basement are not cleaned frequently enough to prevent significant build-up of soilage.
  Clean all floors, walls, and ceilings as often as necessary to prevent build-up of significant soilage. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food, and permits regular monitoring for presence of pests. A regular cleaning schedule should be established and followed.
• 3300 - The storage room and the rest of the down stairs area are cluttered with unused items, making it very difficult if not impossible to clean effectively.
  Maintain the premise free of unnecessary items so that cleaning and pest control can be carried out effectively. Contact me when the downstairs has been cleared out and cleaned completely.

May 02, 2008 (Critical Procedures)

November 08, 2007 (Follow-up)

• 0820 - Critical Repeat Cold holding at improper temperatures: multiple potentially hazardous foods in several of the refrigerators were 46 to 50 degrees. They were discarded.
  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.
• 1320 - Repeat There was no temperature measuring device located in the several of the refrigerators. There may be some in them BUT they are not easy to see so it defeats the purpose of being easy to monitor refrigeration temperatures.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1450 - Repeat Refrigerators were overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment. They are so tightly packed that air can not sufficiently circulate.
  Provide additional commercial refrigerators (verses home style) that are large enough to adequately store your potentially hazardous foods. They are necessary to maintain food items a 41 degrees or below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.

November 06, 2007 (Routine)

• 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after taking a break and drinking a drink.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. HE DID SO WHEN I ASKED HIM TO WASH HIS HANDS.
• 0170 - A food employee was observed cleaning their hands in a sink used for utensil washing. When I asked the young man to wash his hands, he went to a hand sink/service sink out front, then WALKED BY the hand sink and proceeded to wash his hands in the 3 compartment sink.
  Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
• 0820 - Critical Repeat Cold holding at improper temperatures: multiple potentially hazardous foods in several of the refrigerators were 46 to 50 degrees. They were discarded.
  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.
• 1320 - Repeat There was no temperature measuring device located in the several of the refrigerators. There may be some in them BUT they are not easy to see so it defeats the purpose of being easy to monitor refrigeration temperatures.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1450 - Refrigerators were overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment. They are so tightly packed that air can not sufficiently circulate.
  Provide additional commercial refrigerators (verses home style) that are large enough to adequately store your potentially hazardous foods. They are necessary to maintain food items a 41 degrees or below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 1770 A - Critical The cutting board is black with food debris and stains.
  The cutting board MUST be scrubbed back to white EACH night and then rinsed and sanitized. ALSO, since it is used continuously during the day, EVERY 4 hours it should be washed, rinsed and wiped with a sanitized clothe.
• 1770 A - Critical There was no sanitizer in the 3 compartment sink.
  I asked about it and was told that they used chlorine sanitizer and had test papers available. One of the employees drained the sink, refilled it and started using it AGAIN WITH NO SANITIZER.

September 06, 2006 (Routine)

• 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  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.
• 0240 - An employee observed working in the food service area without proper hair restraints.
  Ensure all employees wear proper hair restraints to keep hair out of food and to keep your hands out of your hair. Hair may harbor microbes which, when introduced into food, may cause illness.
• 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use: not stored in sanitized water.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1320 - Repeat There was no temperature measuring device located in the refrigerators located: (1) below the espresso machine, or (2) holding cream and other cartons.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. Check the temperatures several times daily to ensure that the ambient temperature remains at 41°F or colder.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing station in the dish area.
  Keep all handwashing stations stocked with soap and disposable towels.

January 26, 2006 (Routine)

• 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 - Corrected During Inspection Critical Liquid egg mix cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.

January 26, 2006 (Routine)

• 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 - Corrected During Inspection Critical Liquid egg mix cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.

July 28, 2005 (Routine)

• 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1320 - There was no temperature measuring device located in the glass display case, and the Cold Tech. refrig. unit.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 3380 - Corrected During Inspection Critical Wiping cloth sanitizer concentration was too low.
  Wiping cloth sanitizer concentration must be between 50-100ppm chlorine (Bleach).

November 15, 2004 (Routine)

• 0830 - Critical The ready-to-eat (RTE) commercially processed Heavy whipping cream in the refrigeration unit was not properly dated for disposition after opening. CORRECTED AT TIME OF INSPECTION!
  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.
• 2000 - @TABLEWARE@ were observed stored unprotected at the mini grill area.
  Store @TABLEWARE@ in the original protective package to protect from contamination until used.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: ice scoop
  Clean and sanitize these surfaces for food contact.

May 18, 2004 (Routine)

• 0960 1 - Critical The food contact surface of the metal brushes is not safe.
  Repair or replace the brushes to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 2000 - Clean pans and buckets were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.

December 22, 2003 (Follow-up)

December 05, 2003 (Pre-Opening)