July 29, 2009 (Routine)

• 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
  Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
• 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.
  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 Frappachino dispenser cold holding at improper 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.
• 1060 - The nonfood contact surface of the dishrack was not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 2580 - Condensate forming in ceiling of main sandwich display case and can drip onto food products there.
  Repair the unit so condensate cannot drip onto sandwiches.

May 23, 2008 (Routine)

• 2310 - Corrected During Inspection Critical The handwashing facility located beside the mop sink in back room 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 @EQUIPMENT@ preventing its use.
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.

July 19, 2007 (Routine)

• 0060 - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  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.
• 0070 - Employees are not properly trained in food safety as it relates to their assigned duties-Person in charge did not understand how to use sanitizer test kit.
  Train all employees in food safety as it relates to their assigned duties.
• 0690 - Corrected During Inspection Repeat Top layer of ice soiled aftere cleaning ceiling of machine.
  Corrected by removing top layer of ice. Protect food from miscellaneous sources of contamination.
• 1060 - The nonfood contact surface of the caulking between counters was rough/stained and not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: milk buildup in bottom of single undercounter refrigerator
  Maintain nonfood-contact surfaces of equipment clean.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3180 - Ceiling registers dusty in rear prep area--noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3380 - Critical Auto mix--Quaternary ammonia sanitizer at 3-compartment sink being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010--concentration too high->400ppm
  Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

July 14, 2006 (Routine)

• 0690 - Coffee syrups stored on side of handsink. Do not store any food or food contact surfaces so close to the handsink
  Protect food from miscellaneous sources of contamination.
• 1200 - The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not (accurate/properly scaled).
  Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
• 1690 - The pressure gauge for the high temperature warewash machine was below 15 PSI. Appears the gage is broken
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Bottom of single door refrigerator had heavy cofee buildup and wire shelving w/ mats had dust buildup
  Maintain nonfood-contact surfaces of equipment clean.
• 2650 - The quantity of recyclables has exceeded the storage capacity of the interior storage room.
  Remove the recyclables at an increased frequency.
• 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.

July 14, 2006 (Routine)

• 0690 - Coffee syrups stored on side of handsink. Do not store any food or food contact surfaces so close to the handsink
  Protect food from miscellaneous sources of contamination.
• 1200 - The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not (accurate/properly scaled).
  Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
• 1690 - The pressure gauge for the high temperature warewash machine was below 15 PSI. Appears the gage is broken
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Bottom of single door refrigerator had heavy cofee buildup and wire shelving w/ mats had dust buildup
  Maintain nonfood-contact surfaces of equipment clean.
• 2650 - The quantity of recyclables has exceeded the storage capacity of the interior storage room.
  Remove the recyclables at an increased frequency.
• 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.

July 11, 2005 (Follow-up)

July 11, 2005 (Follow-up)

July 11, 2005 (Follow-up)

June 29, 2005 (Routine)

• 2000 - Cup lids are being stored behind the faucet at the front counter hand sink. These items are subject to contamination from splashing water.
  Store items it in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
  Provide a "hose-bib atmospheric vacuum breaker" at the mop sink where the fill hose is attached (Faucet is under continuous pressure, as a valve is installed downstream of the atmospheric vacuum breaker of the faucet). Install this unit downstream of the valve. Reinspection to be conducted.
• 2280 - Corrected During Inspection Critical Repeat The hand wash sink in the rear prep area was found blocked, at the time of inspection.
  Ensure that all hand wash sinks remain clear and accessible, to allow for proper hand washing by employees.
• 2890 - Light bulbs in the pastry display case are not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

June 29, 2005 (Routine)

• 2000 - Cup lids are being stored behind the faucet at the front counter hand sink. These items are subject to contamination from splashing water.
  Store items it in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
  Provide a "hose-bib atmospheric vacuum breaker" at the mop sink where the fill hose is attached (Faucet is under continuous pressure, as a valve is installed downstream of the atmospheric vacuum breaker of the faucet). Install this unit downstream of the valve. Reinspection to be conducted.
• 2280 - Corrected During Inspection Critical Repeat The hand wash sink in the rear prep area was found blocked, at the time of inspection.
  Ensure that all hand wash sinks remain clear and accessible, to allow for proper hand washing by employees.
• 2890 - Light bulbs in the pastry display case are not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

June 29, 2005 (Routine)

• 2000 - Cup lids are being stored behind the faucet at the front counter hand sink. These items are subject to contamination from splashing water.
  Store items it in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
  Provide a "hose-bib atmospheric vacuum breaker" at the mop sink where the fill hose is attached (Faucet is under continuous pressure, as a valve is installed downstream of the atmospheric vacuum breaker of the faucet). Install this unit downstream of the valve. Reinspection to be conducted.
• 2280 - Corrected During Inspection Critical Repeat The hand wash sink in the rear prep area was found blocked, at the time of inspection.
  Ensure that all hand wash sinks remain clear and accessible, to allow for proper hand washing by employees.
• 2890 - Light bulbs in the pastry display case are not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

August 26, 2004 (Routine)

• 0820 - Critical Milk cold holding at improper temperatures. Working container on counter rated 44 F.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. Management is required to submit an acceptable HACCP plan (time as the public health control) or to maintain product at 41 F. DISCUSSED WITH SITE SUPERVISOR.
• 2280 - Critical Repeat Back handwashing sink was completely blocked.
  Keep hand sinks open and accessible at all times. CORRECTED.
• 2190 - Water from the handwashing sink at was measured at a temperature less than 110F (both front and back faucets).
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens. CORRECT BY September 10, 2004.
• 0570 - Improper use of wet wiping cloths. Some cloths are not being returned to a sanitizing solution after use.
  Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use. Discussed with supervisor.
• 1780 - Critical Food contact surfaces of the plastic blender s used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues. Staff reported only cleaning and sanitizing these surfaces only every 24 hours.
  Clean food-contact surfaces of no less than every 4 hours to prevent the growth microorganisms on those surfaces. Develop a new process to wash, rinse and sanitize these surfaces every 4 hours.
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered. Replace missing lid.
  Cover all waste containers when not in continuous use. Replace missing lid by September 10, 2004.

December 15, 2003 (Routine)

• 0820 - Critical Repeat Milk in insulated service containers cold holding at improper 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. Manager voluntarily discarded milk. CORRECTED. Maintain all potentially hazardous foods at 41 F or less.
• 2280 - Critical Dish area hand sink was blocked by a large shipment of boxes.
  Hand sinks are to be maintained accessible at all times. CORRECTED.
• 1690 - The pressure gauge for the high temperature warewash machine was above 25 PSI.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. MANAGER AGREED TO CALL SERVICE TECHNICIAN.
• 0570 - Improper use of wet wiping cloths.
  Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use. STAFF AGREED TO CORRECT.
• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: 1) clean side of the three compartment sink.
  Clean and sanitize these surfaces for food contact. Clean side of three compartment sink drain board is to be maintained in a clean / sanitized state. MANAGER AGREED TO CLEAN/SANITIZE.
• 2720 - Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use. Train staff to close all dumpster doors when finished dumping trash bags.

May 19, 2003 (Routine)

• 0820 - Critical Large two door refrigeration unit had all potentially hazardous foods beyond 41 F. (Forty-four gallons skim, 20 gallons whole milk, 20 gallons of 1/2 & 1/2 and assorted flats of yogurt.
  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. All potentially hazardous foods in the unit were embargoed by health department representative due to being 4 hours +into the temperature danger zone.
• 0060 - Critical The person in charge failed to identify Critical Control Points (CCP) in the operation from purchasing through sale or service. The PIC is not aware of the relationship between controlling CCPs and the transmission of foodborne illness. Operation is required to maintain potentially hazardous foods at 41 F or less and to recognize that if an employee has a persistent cough that they are to be removed from any food preparation duties.
  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. PIC AGREED TO ALL CORRECTIVE ACTIONS.
• 3190 - Floor area in back requires cleaning.
  Clean floors daily as needed to remove accumulated soil from deliveries. OPERATOR AGREED TO CLEAN FLOOR.