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08/02/2022
Inspection, Routine
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| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
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Inspector Comments:
3-202.15 Package Integrity (Pf)
Two dented cans of hoisin sauce were stored with wholesome cans on the dry storage shelf next to the cook line.
Two dented cans of garbanzo beans were stored with wholesome cans on the dry storage shelf next to the walk-in refrigerator.
Corrective action: Discussed dented can policy with the person in charge. The cans were moved to be returned.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments:
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P)
The sanitizing cycle of the dish machine did not produce 50-200ppm chlorine residual at the time of inspection.
Corrective action: Discussed having the dish machine serviced with the person in charge. Discussed using the three compartment sink for all ware washing until the dish machine is serviced.
4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
The food contact surface of the can opener was soiled.
Corrective action: Discussed proper cleaning frequency with the person in charge.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments:
7-204.11 Sanitizers, Criteria-Chemicals (P)
The sanitizer concentration in the sanitizer buckets tested above 700ppm DDBSA and 1875ppm lactic acid at the time of inspection.
Corrective action: Discussed proper sanitizer concentration with the person in charge. The sanitizer buckets were diluted and retested in between the proper concentration of 272-700ppm DDBSA and 704-1875ppm lactic acid.
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| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
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Inspector Comments:
3-501.15 Cooling Methods (C)
Cooked chicken was improperly cooling while covered in the single door reach-in refrigerator across from the preparation line.
Corrective action: Discussed proper cooling techniques with the person in charge. The product was uncovered.
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08/09/2021
Inspection, Routine
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 6-301.12 Hand Drying Provision (Pf)
Paper towels were not provided at the hand washing sink near the walk in refrigerator.
Corrective action: The person in charge provided paper towels immediately.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: 7-102.11 Common Name-Working Containers (Pf)
A chemical spray bottle containing bleach was not labeled as to its contents on the storage rack near the mop sink.
Corrective action: The person in charge labeled the chemical spray bottle as to its contents immediately.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
The ceiling vents in the restrooms were soiled with dust.
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10/23/2019
Inspection, Routine
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
6-301.12 Hand Drying Provision (Pf)
- Paper towels were not readily available at the hand sink near the preparation area.
Corrective action: The person in charge provided paper towels.
6-301.14 Handwashing Signage (C)
- Proper hand washing signage was not present at the hand sinks throughout the facility.
Corrective action: The inspector provided signs.
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| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
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Inspector Comments:
3-501.14 Cooling (P)
- Grilled chicken measured 54°F after 6 hours of cooling in the walk-in refrigerator.
Corrective action: The person in charge discarded the food product, see voluntary condemnation.
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| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
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Inspector Comments:
3-501.15 Cooling Methods (Pf)
- Numerous containers of cooling food product were stored in tightly covered containers in the walk-in refrigerator.
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| 37 - Good Retail Practices |
| Food properly labeled; original container |
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Inspector Comments:
3-302.12 Food Storage Containers Identified with Common Name of Food (C)
- Bulk storage containers of quinoa and rice were not labeled with a common name below the preparation table.
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments:
4-901.11 Equipment and Utensils, Air-Drying Required (C)
- Clean dishes were stacked wet to the right of the dish machine.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments:
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
- The caulking on the hand sink near the dish machine was torn.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments:
4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
- The dish trays for the dish machine were soiled.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments:
6-501.12 Cleaning, Frequency and Restrictions (C)
- The caulking on the pre-rinse side of the dish machine was soiled.
- The floor drain below the dish machine was soiled.
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10/08/2018
Inspection, Routine
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The cutting board on the reach-in refrigerator at the hummus station was scored.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The spice storage shelves above the preparation sink were soiled.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: The caulking on the three compartment sink and dish machine drain board was soiled.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Clean dishes were stacked wet on the storage rack near the dish machine.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall behind the three compartment sink was soiled.
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10/13/2017
Inspection, Follow-Up
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: New violation: A can of hoisen sauce with a severely dented bottom seam was stored with wholesome cans on the can storage rack.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: New violation: Food and food debris was observed in the basin of the juicing station handsink. An employee on the front line was observed washing their hands and then wiped their hands on their pants before donning clean gloves. An employee next to the cook line was observed wiping their hands on their soiled apron.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: New violation: Employee food was stored on the preparation table above the salad dressing reach in refrigerator.
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10/10/2017
Inspection, Critical Item
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee at the juicing station was observed washing their hands improperly for less than 15 seconds. An employee on the front line was observed donning a clean glove without first washing their hands. An employee was observed handling money and then went to prepare food without first washing their hands. An employee was observed handling dirty followed by clean dishes without first washing their hands.
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| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
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Inspector Comments: Cooked chicken stored in deep, tightly covered pans measured 47°F-53°F after cooling improperly for longer than 6 hours in the walk-in refrigerator.
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| 04c - Critical |
| Sanitation: In-place |
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Inspector Comments: The stainless steel front serving line preparation surface was not properly washed, rinsed, and sanitized every four hours as required.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: Various chemicals were stored improperly above the rinse and sanitize basins of the three compartment sink.
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05/03/2017
Inspection, Follow-Up
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: Repeat violation: An employee in the dish area was observed wiping their hands on their apron and a common towel in between handling dirty and then clean dishes and changed tasks without washing their hands.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: New violation: An employee beverage was stored improperly next to active food preparation on the preparation table next to the walk-in refrigerator.
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| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
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Inspector Comments: Repeat violation: Cooked chicken stored in deep, tightly covered pans in the front reach in refrigerator measured 49°F-59°F after cooling improperly for longer than 6 hours
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Repeat violation: Paper towels were not provided at the dish area hand sink.
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04/24/2017
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Several unwholesome pears were stored with wholesome ones in a basket in the juice bar display refrigerator. A can fire roasted peppers and a can of garbanzo beans were severely dented and stored with wholesome cans on the can storage shelf. An ice scoop was stored completely in ice in the juice bar ice machine. (see voluntary condemnation)
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee on the front service line was observed washing their hands improperly for less than 15 seconds in between serving customers and changing tasks.
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| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
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Inspector Comments: Cooked chicken stored in a deep, tightly covered pan measured 51°F-62°F after cooling improperly for longer than 6 hours in the reach-in refrigerator next to the front line hand sink.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Cooked pasta (60°F) and cut leafy greens (47°F-56°F) in the display refrigerator behind the point of sale station measured greater than 41°F for longer than four hours (see voluntary condemnation). Spring mix measured 54°F double panned on the front service line.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Soap was not provided at the dish area hand sink.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: Multiple chemical bottles were stored improperly above the rinse and sanitize basin of the three compartment sink.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Several spices above the preparation sink were unlabeled. Two containers of oil under the preparation sink were unlabeled.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The caulking behind the back preparation table was inadequately sealed to the wall. The juice bar ice machine door was broken. The door gasket on the front reach in refrigerator next to the hand sink was torn.
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: The caulking behind the three compartment sink and dish machine drainboards were soiled with mold and in poor repair.
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| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
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Inspector Comments: A thermometer was not provided in the display refrigerator behind the point of sale station.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Clean pans were stacked wet on a shelf in the dish area.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Utensils were stored improperly in a container 48°F water on the preparation table across from the grill. Multiple pairs of tongs were stored improperly at knee height, the food contact surfaces exposed to possible contamination of the shelves across from the grill. A scoop handle was stored in direct contact with a spice above the back preparation table.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor grout in the dish area was missing, in poor repair and pooled with water and/or debris.
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10/19/2016
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Three severely dented cans of artichoke hearts, white kidney beans, and garbanzo beans were stored with wholesome ons in the can storage area.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee in the juicing area and an employee in the back preparation area were observed changing and donning clean gloves without first washing their hands.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee in the back preparation area was observed wiping their hands with a common towel that was stored in their back pocket. A pink liquid was present in the basin of the preparation area hand sink.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An employee beverage was stored next to an in-use utensil on the counter in the juicing area.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Soap was not provided at the juicing station hand sink.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: Two chemical spray bottles above the three compartment sink were unlabeled as to their contents.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Several squeeze bottles on the front salad dressing line and in the back preparation area were unlabeled.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets on the juicing and sandwich reach-in refrigerators were torn. A piece of soiled cardboard that was not smooth and easily cleanable was lining a rack on the speed rack in the walk-in refrigerator.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: Several cutting boards at the sandwich station and back preparation area were stained with food. The can opener blade in the back preparation area was soiled with food.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The interior of the salad dressing reach-in refrigerator was soiled. The door gaskets on the juicing and sandwich reach-in refrigerators were soiled with food debris. The racks on the speed rack in the walk-in refrigerator were soiled with food and debris.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Clean pans were stacked wet on a shelf next to the dish area.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The three compartment sink sprayer nozzle was leaking.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall behind the dish machine was soiled with dirt and debris. Holes were present in the wall behind the pre-rinse sink. The floor under the dish area was soiled with dirt and debris.
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10/21/2015
Inspection, Routine
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: Food was present in the basin of the hand sink next to the walk-in refrigerator, indicating that it had been used for tasks other than hand washing.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Soap was not present at the hand sink next to the juicing station.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Dishes were stacked while wet on a shelf next to the dish machine.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The cardboard being used in place of a floor mat in front of the pre-rinse dish sink was not smooth and easily cleanable.
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