October 02, 2009 (Routine)

• 4-703.11(B) - Critical Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
  Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.
• 5-501.113(B) - Outside refuse container side doors were open.
  Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
• 5-501.114 - The refuse container used to store refuse has no drain plug.
  Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.
• 7-206.13(A) - Corrected During Inspection Critical Tracking powder pesticides are being used in the establishment.
  Tracking powder pesticides can be dispersed throughout the establishment, which may contaminate food and food contact surfaces. Therefore, tracking powder pesticides shall not be used in the establishment.

August 29, 2008 (Critical Procedures)

May 08, 2008 (Routine)

September 21, 2007 (Critical Procedures)

• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food. Note: The fact sheet about five major foodborne illnesses was provided and discussed with the person in charge.
  The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food.
• 4-501.114(C) - Corrected During Inspection Critical Quaternary ammonium compound sanitizing solution used in wet wiping towel bucket was not at an acceptable concentration. (Less than 200 ppm)
  A quaternary ammonium compound solution shall be maintained at a concentration of 200 ppm.

May 08, 2007 (Routine)

• 4-501.11(B) - The door gaskets of the 1 DR Beverage Reach In are damaged.
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 4-502.11(B) - Corrected During Inspection A food temperature measuring device was found out of calibration in the range of use.
  Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32F or calibrated in a pot of boiling water at 212F.
• 4-703.11(C) - Corrected During Inspection Critical Observed there was no santizer solution in the wiping cloth bucket at expresso machine.
  The wiping cloth buckets used for the storage of wet towels shall be maintained at a chemical concentration of at least 50-100ppm of chlorine, or 200ppm of quaternary ammonium compound.
• 4-901.11(A) - Corrected During Inspection Observed utensils and container not being drained for air drying while wet after cleaning and chemical sanitization.
  After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
• 4-903.11(C) - Corrected During Inspection Coffee filters were observed stored unprotected at the counter.
  Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

September 06, 2006 (Routine)

• 3-304.14A - Wiping cloths improperly used to stabilize white cutting board at sandwich prep station.
  Ensure cloths used for wiping food spills are not used for any other purpose. Obtain washable cutting board mats to stabilize cutting boards.
• 4-204.112B - There were no temperature measuring devices observed in the 1 door sandwich and beverage reach-ins.
  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.
• 4-501.114C - Critical The quaternary ammonium sanitizing solution used in the sanitizer buckets was not measured at an acceptable concentration (< 100 ppm).
  Adjust the sanitizing solution to 200 parts per million and maintain it at that concentration thereafter.
• 4-501.11B - The door gasket of the True upright refrigerator is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-903.11C - Repeat Observed coffee filters stored unprotected in the front of the establishment adjacent to the hand sink.
  Store items in the original protective package to protect from contamination until used.
• 4-903.11D - Observed boxes of single service items (i.e., beverage lids) stored on the floor in the back of the establishment.
  All single service items, even when stored in boxes, shall be stored 6" off of the floor for protection.

March 22, 2006 (Routine)

• 4-202.16 - Corrected During Inspection Plastic sheeting observed on side of sandwich reachin.
  Remove plastic to make surface smooth and cleanable.
• 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution. Two test kits in establishment for use at 3 vat sink. NEITHER was opened.
  Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
• 4-501.11A - Sink stoppers are not available for all three sinks at 3 compartment sink.
  Provide stoppers for all three sinks. Sugar container lids to not suffice.
• 4-501.15A - The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. Water pressure was measuring 30psi. Dataplate calls for 15-25psi during rinse cycle.
  Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
• 4-903.11C - Corrected During Inspection Coffee filter were observed stored unprotected at the frappacino station.
  Store items in the original protective package to protect from contamination until used.
• 5-202.12A - Water from the following handsinks was measured at a temperature less than 110F:1) front handsink2) back handsink3) BOTH restrooms.
  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.
• 5-202.13 - Critical The diameter of the air gap between the drainpipe from the sanitizer sink and the flood level rim of the floor drain is less than twice the diameter of the water supply inlet.
  Provide an air gap with a diameter that is at least twice the diameter of the drainpipeand not less that 1 inch for proper backflow prevention by the air gap
• 5-205.11B - The back handsink is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only.
• 6-303.11B - Inadequate lighting was noted in the True 2DR upright reachin. Bulbs are missing.
  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.
• 6-501.16 - Corrected During Inspection Mops are 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.
• 6-501.18 - Handwashing facilities are unclean at back handsink.
  Clean handsink. Keep handwashing facilities clean and maintained to encourage proper handwashing.

March 22, 2006 (Routine)

• 4-202.16 - Corrected During Inspection Plastic sheeting observed on side of sandwich reachin.
  Remove plastic to make surface smooth and cleanable.
• 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution. Two test kits in establishment for use at 3 vat sink. NEITHER was opened.
  Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
• 4-501.11A - Sink stoppers are not available for all three sinks at 3 compartment sink.
  Provide stoppers for all three sinks. Sugar container lids to not suffice.
• 4-501.15A - The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. Water pressure was measuring 30psi. Dataplate calls for 15-25psi during rinse cycle.
  Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
• 4-903.11C - Corrected During Inspection Coffee filter were observed stored unprotected at the frappacino station.
  Store items in the original protective package to protect from contamination until used.
• 5-202.12A - Water from the following handsinks was measured at a temperature less than 110F:1) front handsink2) back handsink3) BOTH restrooms.
  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.
• 5-202.13 - Critical The diameter of the air gap between the drainpipe from the sanitizer sink and the flood level rim of the floor drain is less than twice the diameter of the water supply inlet.
  Provide an air gap with a diameter that is at least twice the diameter of the drainpipeand not less that 1 inch for proper backflow prevention by the air gap
• 5-205.11B - The back handsink is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only.
• 6-303.11B - Inadequate lighting was noted in the True 2DR upright reachin. Bulbs are missing.
  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.
• 6-501.16 - Corrected During Inspection Mops are 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.
• 6-501.18 - Handwashing facilities are unclean at back handsink.
  Clean handsink. Keep handwashing facilities clean and maintained to encourage proper handwashing.

July 13, 2005 (Routine)

• 3-301.11C - Repeat Observed spoon lying inside ice green tea mix; food that is not in a ready-to-eat (RTE) form.
  Store spoon/scoop with handle extended so as to minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 3-304.14B2 - Wiping cloths improperly stored on counter between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 4-101.111 - The nonfood contact surface of the rear shelving unit observed lined with cardboard.
  Discontinue use of cardboard lining. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-602.13 - The nonfood contact surface of the dessert utensil well, interior and gaskets of 1 door cooler had 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.
• 5-501.114 - The refuse container used to store refuse/recyclables has no drain plug.
  Replace the drain plug to the refuse container.
• 6-501.12A - Observed vent covers in both mens' and womens' room with heavy accumulation of dust.
  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.

May 03, 2005 (Follow-up)

January 10, 2005 (Routine)

• 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Cup observed being used as a scoop for sugar.
  Provide a scoop with the handle extended. Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 3-302.12 - Corrected During Inspection Bulk container of sugar observed without a label to properly identify its contents
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 4-204.112A - The temperature measuring device in the low profile reach-ins observed not properly located in the warmest part of the unit.
  Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 5-205.15B - The men's restroom observed out of order. Certified Food Manager advised that the handle to the toilet is broken off.
  Contact repairman to service the toilet immediately. Plumbing systems and components shall be maintained in good repair.

November 16, 2004 (Pre-Opening)