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12/04/2018
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Several dented cans were stored with wholesome cans in the canned vegetable section.
Corrective action: the person in charge moved all dented cans to an approved location.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gasket on the barista reach in refrigerator located underneath the espresso machine was torn.
The door gasket on the dough cooler was torn.
A fan guard in the bakery walk in freezer by the three compartment sink was chipped and broken.
The door gasket on the produce walk in refrigerator was torn.
The door gasket on the meat walk in refrigerator was torn.
The bottom corner of the meat walk in refrigerator door was broken and chipped.
The door gasket on the diary walk in refrigerator was torn.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The fan guards throughout the entire facility were soiled with dust.
Ice build up was present on the walls and ceiling of the ice cream walk in freezer.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking at the hand sink behind the sushi station was moldy.
The caulking at the food preparation sink behind the sushi station was moldy.
The caulking at the hand sink in the meat preparation refrigerated room was torn.
The mop sink faucet in the back of the facility was leaking.
The caulking at the mop sink in the back of the facility was no longer sealed to the wall.
The caulking at the hand sink in the women's restroom was torn.
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| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
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Inspector Comments: The caulking at the women's restroom toilet was torn and moldy.
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11/15/2017
Inspection, Routine
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gasket on the walk-in refrigerator on the "deli cooler" was cracked. The door gasket on the bakery walk-in freezer was torn. The caulking on the 3 compartment sink in the bakery was in disrepair.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The fan guards on the milk department walk-in refrigerators were soiled with dust.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The air intake valves on the ceiling above each of the departments was soiled with dust.
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10/18/2016
Inspection, Critical Item
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee in the deli was observed dumping water into the hand sink near the steam table.
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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: Buffalo chicken poppers were 120°F-125°F and buffalo chicken wings were 127°F-130°F in the deli area self-serve wing bar.
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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: Olives stuffed with blue cheese were 46°F and feta cubes mixed with olives were 45°F in the deli area self-serve olive bar. An open air self-serve dairy refrigerator was holding potentially hazardous foods above 41°F including cheese trays at 44°F-51°F, coffee creamer and egg nog at 45°F, and Tillamook cheese at 47°F.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: The spray faucet was hanging below the flood rim of the deli department three-compartment sink. The spray faucet at the seafood department three-compartment sink was hanging at the flood rim of the three-compartment. The chemical dispenser in the produce department, seafood department, and meat cutting room lacked a backflow device on the chemical dispenser.
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03/30/2016
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw ground pork sausage was stored directly above whole muscle pork loin on a shelf inside the meat department walk-in refrigerator. Raw ground beef was stored directly above raw beef brisket and beef tenderloin on a shelf inside the meat department walk-in refrigerator.
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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 meat and seafood department was observed donning gloves without first washing their hands.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An employee personal beverage was stored directly next to an open bag of deli paper on the bottom storage shelf in the deli department. An employee twist top beverage was stored directly next to clean equipment on the bottom storage shelf in the deli department.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The bakery department dish machine final sanitizing rinse cycle failed to reach 160°F at the dish surface after running consistently for several wash cycles.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: The hot water push button faucets inside the women's restroom (at the entrance to the facility) failed to remain activated for a minimum of fifteen seconds and turned off immediately after activation (approximately one second after activation). The hot water push button faucet (right sink) inside the men's restroom (at the entrance to the facility) failed to remain activated for a minimum of fifteen seconds and turned off after five seconds following activation.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: A chemical spray bottle containing glass and multi-surface cleaner was stored with its spout facing towards single service food containers on the deli department bottom storage shelf. Chemical spray bottles containing soap and water were stored directly above the food preparation sink at the meat and seafood department. Chemical spray bottles containing glass and multi-surface cleaner as well as cleaner and polish were stored directly above bags of potatoes in the produce preparation area.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Several non-commercial grade containers were being utilized for food storage in the bakery department.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The deli walk-in refrigerator door gasket was torn. The bakery department walk-in refrigerator door gasket was torn. The laminate counter and storage shelves in the bakery were in disrepair. The bakery department walk-in freezer door gasket was torn. The bakery department supply drawer was broken. The dairy walk-in refrigerator door gasket was torn. The produce walk-in refrigerator door gasket was torn.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The deli refrigerator sliding door panels were soiled with debris. The deli department dry storage shelves were soiled. The deli department walk-in freezer fan guard covers were soiled with dust. The deli department raw chicken rolling cart was heavily soiled with debris. The bakery oven hood filter covers were soiled. The bakery department dry storage shelves were soiled with debris. The bakery department speed racks were soiled with debris. The interior of the bakery supply drawers and cabinets were soiled with debris.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Holes were present in the produce preparation area wall. The bakery department air vents were soiled with dust. The bakery department floor beneath the dish machine and sinks was soiled.
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02/03/2015
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A cucumber and strawberries for deli salads and sandwiches were moldy and stored with wholesome food products in the bottom reach-in refrigerator of the sandwich cold top refrigerator.
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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 produce prep area failed to wash their hands before donning a new pair of gloves.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: The hand sink in the produce prep area was not solely used for handwashing as evident by the sliced olives in the basin.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An unapproved twist top employee beverage was stored in the produce department walk-in refrigerator.
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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: The following items were above 41°F in the left side salad display cooler in the deli: bean salad @ 47°F, ramen noodle salad @ 47°F, chinese chicken salad @ 47°F, and a cooked beef side dish @ 48°F.
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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 supplied to the deli's hand sink to the left of the three compartment sink.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Non-commercial grade plastic containers were used to store frosting in the bakery.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gasket of the dairy walk-in refrigerator was torn. The exterior of the dish machine in the bakery was rusty. The door gaskets were torn in the reach-in refrigerator under the Starbucks espresso machine.
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| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
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Inspector Comments: A refrigerator thermometer was not within +/-3°F range in the seafood department reach-in freezer.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The metal food storage shelves in the deli's walk-in refrigerator were soiled with food debris. The speed racks used to house baked goods were soiled with built up black char.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The handles were soiled with grease and food debris of the walk-in refrigerator and freezer in the deli. The shelf above the food labels in the deli was heavily soiled with food debris. The tracks for the sliding doors to the customer hot and cold cases were heavily soiled with food debris.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The walls and floor by the dish machine and three compartment sink in the bakery were heavily soiled with dirt and food debris. The floor under the dish machine in the bakery was heavily soiled with a brown substance. Paint was chipped on the base coving in the meat department chilled prep area. The wall above the preparation table next to the fryers in the deli was soiled with grease and food debris. The floors in the deli's walk-in freezer and refrigerator were soiled with food debris.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light was out of operation in the deli's walk-in refrigerator.
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01/16/2014
Inspection, Routine
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| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
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Inspector Comments: Mussel and clam tags were not marked with an emptied date in the seafood department.
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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 touching their hat and returning to wrapping chicken without washing their hands.
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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: The following items in the sandwich cold top refrigerator were above 41°F: sliced tomatoes@ 55°F, jalapeno cream cheeese @ 56°F, mayonnaise @ 52°F, and gorgonzola crumbles at 53°F.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: A bottle of glass cleaner was stored on the rim of the bakery cake bunker.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Trash was stored in the chicken preparation sink in the deli.
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: The three compartment sink in the bakery was stained with a brown substance.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The meat packing conveyor belt was soiled with dried meat residue.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The fan guards in the meat cooler were soiled with dust. The ceiling above the bakery fan guards in the walk-in refrigerator was soiled with dust. The fan guards in the deli walk-in refrigerator were soiled with dust.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: The handle of the scoop was stored in contact with dry breading mixture in a large white bin in the deli.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor around the chemical storage area was soiled with dirt and grime.
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| 15a - Non-Critical |
| Other Operations: Personnel: clean clothes, hair restraints, authorized |
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Inspector Comments: An employee was wearing a watch while cutting meat in the meat cooler.
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09/26/2013
Inspection, Routine
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| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
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Inspector Comments: An advisory for consuming raw or undercooked products was not provided on the meat display case where raw unshucked shellfish are sold.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: Food items were stored in the basin of the Starbucks hands sink.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An unapproved pop-top employee beverage was observed beneath the wrapping station in the meat preparation area.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Hot water was not provided to the hand sink to the right of the three compartment sink in the deli.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: A shut-off was observed downstream of the atmospheric breaker on the mop sink outside of the walk-in dairy refrigerator.
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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 at the hand sink in the front preparation area of the meat area.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Boxes of food items were stored on the floor of the bakery walk-in freezer.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The preparation tables in the meat preparation area, the deli preparation area and the back produce preparation tables were not adequately sealed to the wall or on casters. The three compartment sink in the bakery was not adequately sealed to the wall. The door gaskets were split on the dairy walk-in refrigerator, walk-in produce refrigerator, and the frozen goods walk-in freezer.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: Ice build-up was present on the floor of the frozen goods walk-in freezer.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor beneath the bakery dish machine was soiled with food debris. The coving in the meat preparation area was cracked and in poor repair.
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