| 3-304.12 / IN-USE UTENSILS, BETWEEN USE STORAGE Core Item In-use utensils (Spoons used for mixing coffee) improperly stored between use ( See #6 ). A sauce cup was used to dispense raspberry/blueberry mix. Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F. Correct By: 17-May-2013  |
| 3-305.11 / FOOD STORAGE Core Item The Cinnamon bagels were stored on the floor in the WIF. Store all food items 6 inches above the floor. . Correct By: 17-May-2013 |
| 4-501.11 / GOOD REPAIR, PROPER ADJUSTMENT, AND OPERATION Core Item Resecure the gaskets to the reach in cooler lids (sandwich prep cooler), Remove the duct tape and shipping tape from the lids and side panels of the sandwich prep table and resecure these panels to the cooler surface; Replace the broken shelving in the walk in cooler; Resecure the doors on the Beverage Air reach in coolers; Replace the gasket/seal on the front counter display case. * The RIC's are maintaining 41 degree and below temperatures at this time. Maintain equipment in good repair. Correct By: 25-May-2013 |
| 4-903.11 (A), (C) / EQUIPMENT, UTENSILS, LINENS, AND SINGLE-SERVICE AND SINGLE USE ARTICLES Core Item Boxes of cups were found stored on the floor in the dry goods storage area and on the floor by the ice machine,. Store single-use and single-service articles in a clean, dry location a minimum of 6-inches off the floor. Correct By: 17-May-2013 |
| 6-301.11 / HANDWASHING CLEANSER, AVAILABILITY Priority Foundation Item Soap not available at the rear food employee handwash sink. Provide hand soap at handwashing sink to facilitate proper handwashing. Correct By: 17-May-2013 |
| 6-301.12 / HAND DRYING PROVISION Priority Foundation Item No toweling available at rear kitchen handsink for hand drying. Provide single-use toweling at handsink to facilitate proper handwashing. Correct By: 17-May-2013 |
| 6-501.12 / CLEANING, FREQUENCY AND RESTRICTIONS Core Item Clean the flooring in the walk in cooler and the front pastry display case (bottom) Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 17-May-2013 |
| The following violation(s) have been corrected since the last inspection. |
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| 5-202.13/BACKFLOW PREVENTION, AIR GAP The discharge tubing from the steam table is hanging into to the floor drain. No air gap provided on the steam table. Provide an air gap between the drainline equipment and sewer system to protect water supply Correct By: 31-May-2013 Action Taken: The drainline from the steam table has been properly air-gapped. See attached photo. |