February 03, 2009 (Routine)

October 29, 2008 (Routine)

• 1800 - The nonfood contact surface of the cabinet storing cleaners, True refrigerator shelves and underneath coffee machines have 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.
• 3340 - Critical Containers of cleaners laying on shelves and are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.

February 21, 2008 (Routine)

• 2890 - Light bulbs above coffee prep are not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3020 - Soap was not provided at the hand washing lavatory in the back.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.

February 02, 2007 (Routine)

August 25, 2006 (Follow-up)

August 22, 2006 (Routine)

• 0820 - Critical Milk in small Delfield found at 51 F. Vanilla Frappucino mix found at 47.
  Milk products in Delfield were removed. PIC iontends to place frappucino on time control until small dispenser can be serviced. PIC called service person to adjust.
• 1320 - There was no temperature measuring device located in the small 2 door Delfield.
  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.
• 2310 - Corrected During Inspection Critical Repeat The handwashing facility located at the back is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trash can preventing its use.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the back.
  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
• 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.

February 02, 2006 (Routine)

• 0060 - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. PIC did not know what sanitize was used nor strength needed.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0450 C - Paper cup found inside sugar.
  Provide a scoop with a handle.
• 0570 - Wiping cloth for counters are not kept in sanitizer between uses.
  Add solution to container.
• 1700 - Corrected During Inspection Critical Sanitizer at 3-c was >300 ppm.
  200 ppm is required. Water was dumped. Fresh water put in sink. It appears amount of sanitizer being dispensed is greater than needed. Clear water had to be added. Have chemical company adjust dispenser.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use the QT-10 chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1750 - Manufacturer containers were observed reused for the storage of coffee. Bags and tin cans.
  Discontinue the reuse of manufacturer containers for coffee storage. Provide approved reusable food storage containers designed for your food storage needs.
• 2310 - Corrected During Inspection Critical The handwashing facility located at the back is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the brooms, cardboard and box inside sink preventing its use.

August 30, 2005 (Routine)

February 23, 2005 (Routine)

August 20, 2004 (Routine)

• 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.
• 0570 - Repeat Wiping cloths improperly stored between use.
  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 ice coffee reach in cooler. Corrected
  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.
• 0820 - Critical Gallon milk left on counter cold holding at improper temperature of 48 degrees F. Corrected
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.

February 05, 2004 (Routine)

• 1780 - Critical Surfaces of the interior of ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 3045 - The sign that notifies food employees to wash their hands is not clearly visible.
  Provide a sign/poster that is clearly visible to all employees
• 1320 - There was no temperature measuring device located in the reach in 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.
• 1570 - Display case was observed in a condition that prevents necessary maintenance and easy cleaning. Work order in, awaiting on contractor
  Repair the display case 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 case , replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

July 23, 2003 (Routine)

• 0450 - Critical Starbucks drink cup is used as a food scoop (sugar)
  Use a food scoop with a handle
• 0550 - Ice scoop stored in bucket of water from melted ice - no drainage
  Store scoop in a bucket that drains or store on a clean, dry surface
• 0570 - Wet wiping cloths found lying on equipment, counter tops
  Store wiping cloths in sanitizer when not in use
• 0610 - Boxes of coffee, drink mix are stored on the floor
  Store food, food items at least 6 inches above the floor
• 0820 - Critical Steamed milk stored on the counter at temperature of 121 degrees F. and 94 degrees F.
  Maintain food temperatures Hot foods 140 degrees F. or above - discard item
• 1570 - Refrigerator door seal/gaskets are torn
  Repair or replace torn door seals/gaskets
• 1600 - Sinks and drainboards at 3-compartment sink need cleaning
  Clean sinks and drainboards
• 1770 - Food particles (accumulation) between equipmentFood splash on espresso machineCounter tops need cleaning
  Clean equipment
• 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 2000 - Lids for drink cups are stored with food surface contact surface facing up
  INVERT lids to prevent possible contamination of lids from something falling inside them
• 3180 - Floors need cleaning under sinks, in corners etc.
  Clean floors
• 3170 - Ceiling tile is missing in the kitchem
  Replace ceiling tile
• 3290 - Wet mops lying on the floor
  Store wet mop up off the floor in designated storage area
• 3300 - Back storeroom is cluttered
  Organize and clean area

February 24, 2003 (Other)