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10/25/2019
Inspection, Routine
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| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
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Inspector Comments:
3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
The following foods at the satellite warmers near the Deli department were below 135°F: several roasted chickens (125-129°F) and chicken wings (salt and vinegar, BBQ, and general, 103-130°F). Corrective action: These items were removed from sale and rapidly cooled.
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| 36 - Good Retail Practices |
| Thermometer provided & accurate |
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Inspector Comments:
4-204.112 Temperature Measuring Devices-Functionality (C)
The thermometers in the Deli department walk-in refrigerator, Meat department walk-in refrigerator, and Meat department work room were not functioning.
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09/24/2018
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A dented can was offered for sale in the discounted products section. Inspector had employee move the dented can to an approved location.
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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: Pork shoulders were stored between 46-47°F in a open top refrigerator in front of the meat department. An employee moved the pork shoulders to the meat department walk in refrigerator to cool to 41°F or below.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Cold water was not available at the meat department hand sink in the preparation room. An employee opened a valve to allow cold water to the hand sink during the inspection.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: A chemical spray bottle was stored on a food preparation table in the produce department. An employee moved the chemical spray bottle to an approved location.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: A cart was soiled with rust in the deli department. The door gasket of the chicken hot holding display case in the deli department was torn. Caulking behind the food preparation sink in the deli department was torn and in disrepair. The door gasket of the walk in refrigerator in the deli department was torn. Caulking behind the three compartment sink in the produce department was torn. Caulking behind the food preparation sink in the meat department was torn. The door gasket of the back door to the meat department preparation room was torn.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Wall paneling behind the food preparation sink in the produce department was peeling and detached from the wall. The wall behind the ovens in the bakery was torn and in disrepair. Holes were located in the wall next to the front hand sink in the meat department.
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09/11/2017
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: One dented can of butter beans and one dented can of peas were stored with other wholesome canned products in the canned foods aisle.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Cold water was not provided to the right side hand sink in the women's restroom. Hot water was not provided to the left faucet of the three-compartment sink in the meat department.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: A shut off valve was connected downstream of the atmospheric vacuum breaker at the back storage mop sink.
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| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
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Inspector Comments: Several live flies were observed throughout the establishment.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Noncommercial food grade containers were used to store almonds, sesame seeds, and other nut products under the preparation table in the bakery area.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: A torn door gasket was observed on the walk-in refrigerator of the deli area. The door of the produce walk-in refrigerator was in disrepair. The door of the meat walk-in refrigerator was in disrepair. The handle of the refrigerator unit was in disrepair at the back of the butchering area of the meat department.
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: The caulking of the three-compartment sink was in disrepair in the produce area.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: Multiple fan guards were dusty in the following walk-in refrigerators and walk-in freezers: the deli, the produce, and the bakery. The ventilation hood was soiled with grease in the deli department.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The cap of the atmospheric vacuum breaker was not provided to the back storage mop sink.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor tiles under the three-compartment sink and preparation sink were in disrepair in the deli department. A hole was observed in the wall under the hand sink in the bakery area. Holes were observed in the wall between the paper towel holder and front counter hand sink in the meat department.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Two lights were non-operational in the bakery area.
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10/31/2016
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: An expired can of baby formula was stored with wholesome cans in the infant food aisle. Damaged cans of diced tomatoes and tomato sauces were stored with wholesome cans in the canned vegetable aisle.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee was observed washing hands for less than twenty seconds in the Starbucks. An employee in the deli area was observed changing gloves without washing hands between glove changes.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee at the deli was observed wiping their hands on their apron. An employee at the meat department was observed filing a glass from the hand sink. A steel-wool pad was stored in the basin of the hand sink at the Starbucks.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: A shut-off valve was located downstream of the atmospheric vacuum breaker in the mop sink area; the operator was instructed to install an atmospheric vacuum breaker downstream of the shut-off valve.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: Three chemical spray bottles were stored next to single service items in the deli area. Chemical spray bottles were stored above single service paper towels and adjacent to the dish drying area at the Starbucks.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The cutting boards in the deli area were scored. Single service cake containers were used to store food preparation items in the bakery.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The heat sealer pad at the meat area was torn. The walk in refrigerator door between the storage area and the meat area was in disrepair. The door gaskets on the walk in refrigerator door between the storage area and the meat area were torn. The bottom door seal of the walk in refrigerator door between the storage area and the meat area was in disrepair.
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| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
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Inspector Comments: The outside thermometer at the deli walk in refrigerator was not functional.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The oven mitts in the bakery were soiled with black grime. The fan guards in the dairy walk in cooler were soiled with dust.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: Multiple dish cloths were stored outside of sanitizer in the deli area. Multiple dish cloths were stored outside of sanitizer in the Starbucks.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The mop sink faucet handle at the meat counter was in disrepair.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: A ceiling tile next to the oven in the bakery was missing. The floors in the bakery were soiled with grime and food debris.
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| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments: The exit door by the produce preparation area had a gap between the door and floor that was larger than one quarter inch.
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12/09/2015
Inspection, Routine
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Paper towels were not readily available for handwashing at the sink in the meat cutting room.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical spray bottle in the meat cutting room was unlabeled as to its contents.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door to the Dairy walk in cooler was in disrepair. The caulking on the three compartment sink in the meat cutting room was moldy. The door to the main walk in freezer was in disrepair. The door gasket on the Deli walk in cooler was torn. The caulking on the Produce area food preparation sink was moldy.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The shelves in the Meat/Dairy cooler island were soiled with food debris. The fan guards in the Deli walk in cooler were soiled with dust. The storage racks above the Deli three compartment sink were soiled with debris. The fan guards in the Deli walk in freezer were soiled with dust. The ventilation hood above the Bakery ovens was soiled with dust
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking on the meat cutting room handsink splash guard was torn.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor in the Meat department storage walk in cooler was soiled with blood under the racks. The floor drain under the Starbucks three compartment sink was soiled with grime. The base coving throughout the Deli department was in disrepair. The floor under the main Deli handsink was soiled with debris. The floor under the Produce area food preparation sink was soiled with food debris. The floor in the Bakery walk in cooler was soiled with food residue.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Several light were unshielded along the juice display reach in coolers. A light in the Meat department above the three compartment sink was unshielded. A light in the main large walk in freezer was unshielded.
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12/02/2014
Inspection, Critical Item
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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: Raw bacon was 46-49°F, raw chicken was 47-51°F, and raw beef was 47-51°F in a small display cooler between the bakery and meat department.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Paper towels were not provided to a handsink in the deli department.
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05/12/2014
Inspection, Routine
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| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
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Inspector Comments: Boneless chicken wings were 100-116°F on the hot-holding display unit near the front door for approximately one hour.
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| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
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Inspector Comments: The sanitizer solution in both the bakery and deli had a concentration greater than 400 ppm quaternary ammonia residual.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: A box of bananas were stored on the floor and below the front handsink in the bakery. A food preparation table in the bakery was stored below a fly trap.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The meat slicer in the deli was soiled with food debris. Plastic food containers on the deli storage rack were stained with food debris. The cutting boards near the deli meat slicers were soiled with food debris. The band saw in the meat cutting room was soiled with food debris. The cutting boards in the meat cutting room were soiled with meat juice.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Tongs used for serving fried chicken were stored in a cup of sanitizer solution.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: A box of single service containers were stored on the floor in the bakery.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The chemical tower in the meat cutting room was leaking water onto the floor.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The meat cutting room floor was wet. Debris was present on the floor below storage racks in the meat walk-in cooler. The floor tile in the baker was chipped. The floor in the bakery walk-in freezer was not smooth and easily cleanable. The floor was soiled with debris in the bakery.
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| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments: Premises were not well maintained behind the deli counter near the deli walk-in cooler.
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11/08/2013
Inspection, Critical Item
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: Food was observed in the basin of the bakery handsink. Use handsinks for handwashing only.
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| 04a - Critical |
| Sanitation: Manual |
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Inspector Comments: The concentration of quaternary ammonia residual sanitizer was greater than 400 ppm in the produce and deli three compartment sinks.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Paper towels were not readily available for handwashing at the south deli handsink.
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