October 02, 2009 (Routine)

• 0570 - Corrected During Inspection Repeat Little indication of sanitizer in wiping cloth container.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizer in the 3-copmartment sink was 122'F.
  Ensure sanitizer solutions are at room temperature 70-80'F.
• 1730 - Repeat Refrigeration thermometer in the unit where the milk is stored is not accurate.
  Replace thermometer.
• 3140 - T-shirt laying on food storage shelf in the storeroom.
  Store employee personal items separate from food and equipment.

August 13, 2009 (Routine)

• 0140 - Critical Improper handwashing procedures observed. Observed employee dip hands in sanitize basin of the 3-compartment sink.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
• 3380 - Critical Quaternary ammonium sanitizer measured at greater than 200 ppm in the 3C sink.
  Maintain quaternary ammonium concentration at 200 ppm.
• 3490 - Corrected During Inspection Lotion is stored in such a way that it could contaminate single-service items. In storage closet, observed lotion stored on shelf with coffee stirrers and above straws.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
• 0570 - Wiping cloths improperly stored between use. Quaternary ammonium concentration of wet wiping cloth container measured at less than 200 ppm. ~100 ppm measured. Sanitizer volume was low and not sufficient to cover cloth.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1730 - The thermometer in the reach-in cooler at the barista station is not in good repair. The red dye has split making it difficult to read the temperature.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 1570 - The door gaskets to the 2 reach-in coolers are torn.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.

September 09, 2008 (Routine)

• 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus. PIC unable to state Big 5 Foodborne Illnesses or symptoms.
  Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella
• 0820 A 2 - Corrected During Inspection Critical Foods in reach-in cooler cold holding at improper temperatures, including cream cheese (42F - it), (42F - it), cream base (42F - it).
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. PIC LOWERED TEMPERATURE ON UNIT.
• 1570 - The handle to the purple ice scoop is broken.
  Repair the ice scoop to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the ice scoop, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. PIC STATED A NEW SCOOP IS ON ORDER.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: ice scoop, cup press over dipperwell
  Clean and sanitize these surfaces for food contact. ICE SCOOP CLEANED.
• 1800 - The non-food contact surface of the fan over handsink 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.
• 3100 - Corrected During Inspection Observed hat and bag of chips (employee food) on storage shelf in storage closet.
  Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
• 3340 - Corrected During Inspection Critical Container of glass cleaner is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed glass cleaner stored on counter at barista station.
  Containers of HAZARDOUS PRODUCT must be located in an area that is not above food, equipment, utensils, linens or single service items.

April 15, 2008 (Critical Procedures)

September 18, 2007 (Routine)

September 17, 2007 (Pre-Opening)