June 02, 2009 (Routine)

January 30, 2009 (Routine)

• 0820 A 2 - Critical Repeat All milks in the carafes were out of temperature. Some were discarded.
  Discard the food and ensure that milk cold holding is maintained at 41F or below to inhibit the growth of harmful bacteria. Adhere to policy and change carafes every 30 minutes. Use your timers.!!
• 1450 - Repeat The cooler was not cold enough.
  Remove PHF's and get refrigerator technician help to lower the temperature.Provide additional refrigeration necessary to maintain food items at 41 degrees F or less.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice deflector in the ice machine
  Clean and sanitize these surfaces for ice contact.
• 2350 ii - Repeat Floor drains behind the counter need cleaning.
  Clean out all floor drains.

July 24, 2008 (Routine)

• 0820 A 2 - Critical 2 % milk cold holding at improper temperatures
  Ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 3090 - Ventilation is not sufficient to keep the storage room free of excessive heat where the ice is stored. Measured 85 degrees F .
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat.
• 3200 - Intake and exhaust air ducts are not being cleaned often enough in the rear storage room.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials

January 10, 2008 (Routine)

• 0820 2 - Critical Some PHF's 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.
• 1450 - The cooler where the sandwiches are kept was not uniformly cold enough.
  Adjust the temperature in the cooler.
• 2350 - Critical The grease trap is odorous, needs cleaning and/or should be replaced.
  All repairs to plumbing equipment and lines are to be in accordance with law. Recommend replacment of the grease trap.
• 2350 ii - The floor drain behind the counter is clogged and needs cleaning.
  Clean the floor drain.

June 01, 2007 (Routine)

• 0820 - Critical Repeat Milk cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1450 - The milk refrigerator was not cold enough.
  Get refrigeration technical help immediately. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior of the ice machine.
  Clean and sanitize these surfaces for food contact.
• 3220 - Repeat 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.

October 24, 2006 (Routine)

• 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a Quaternary test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 3080 - Less than 20 foot candles of light was noted in the Delfield refrigerator
  Replace the light bulb.

February 17, 2006 (Routine)

• 0820 - Critical Repeat Some milks 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.
• 1530 - Corrected During Inspection They were using the wrong test strip to measure the sanitizer.
  Obtain a Quat. test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 3220 - Corrected During Inspection Repeat 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.
• 3750 - Corrected During Inspection The permit is not posted in a location that is conspicuous to consumers
  Post the permit in a conspicuous location to consumers

May 24, 2005 (Routine)

• 0820 - Critical Some cold PHF's 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.
• 1450 - The milk cooler is open and closed too often adversely affecting the temperature of the milk inside.
  Provide additional refrigeration necessary to maintain food items at appropriate temperatures. 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. If necessary, do not refrigerate the bottled water.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: milk dispensers.
  Clean and sanitize these surfaces for food contact.
• 2350 ii - Two floor drains need cleaning.
  Clean floor drains more often. USE A BRUSH AND HOT WATER!!!1
• 3220 - Repeat 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.
• 3270 - Harborage conditions exist FOR DRAIN FLIES.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

January 20, 2005 (Routine)

May 25, 2004 (Follow-up)

May 18, 2004 (Pre-Opening)

• 0550 - No ice scoop/holder provided.
  Provide the scoop and holder.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 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.
• 3030 - No disposable towels were provided a 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
• 3080 - Less than 20 foot candles of light was noted in the front counter area.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms