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12/21/2018
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Various ready-to-eat baby food were available for purchase on the sale floor though the product was past the sell-by date. The manager on duty removed all items from the sale floor, violation corrected.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: Standard sized threads were observed on the hand sink located next to the deli three-compartment sink without a back-flow prevention device present. The manager on duty removed the threads, violation corrected.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The hand sink located nearest to the sushi preparation area was slow to drain.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The base coving in the bakery as well as within the meat cutting room was in poor condition.
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07/18/2018
Inspection, Follow-Up
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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: Swiss, gruyere, cheddar, smoked provolone, muenster, baked cheese, and marscapone cheese (45-47°F) in the cheese island open air refrigerator.
Boneless ham (49°F), ham shank (48-49°F), pork ribs (48°F), raw pork and chicken pack (44-46°F), stuffed clams (47-49°F), raw halibut (45°F), and ground turkey (46°F) in the met department open air refrigerators.
Cut melon (48°F) in the South produce open air refrigerator.
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07/02/2018
Inspection, Follow-Up
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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: Repeat Violation:
Prepackaged soups (44-48°F) in the soup open air refrigerator above 41°F.
Brie cheese, mozzarella cheese, gruyère, pub cheese, marscapone, creme fraiche, smoked provolone, muenster, havarti, garlic and herb cheese spread (44-47°F) in the cheese island open air refrigerator above 41°F.
Cooked ham (44-46°F), raw pork, chicken, and beef (50°F), and ground beef (44-47°F) in the meat department open air refrigerators above 41°F.
Prepackaged stir fry kits with cut cabbage (48°F) and mung bean sprouts (47-48°F) in the produce open air refrigerator above 41°F.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: Repeat Violation:
A proper high hazard back flow prevention device intended for continuous pressure was not provided on the water supply above the Bakery department three compartment sink.
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06/20/2018
Inspection, Routine
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| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
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Inspector Comments: A net of raw mussels, raw clams, and a box of raw oysters in the Seafood department did not have their harvest tags present. Corrective action: Seafood department manager provided proper tags on nets and boxes of raw shellfish.
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Multiple cans of pineapple slices, tropical fruit, and mixed fruit were dented on their seam and were found to be unwholesome on a shelf in the store. A package of mini squash had a mold-like substance present on their surface and were found to be unwholesome in the Produce department open air refrigerator. Corrective action: manager removed dented cans and unwholesome produce to be discarded.
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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: Cut melon (44-47°F) in the Produce department open air refrigerator nearest the front door. Garlic and oil paste (52°F), broccoli strings with cut cabbage (46-50°F), and prepackaged cut cabbage and kale salads (45-47°F) on the produce shelf with other whole produce items. Tofu (44-45°F), and green smoothie drinks (45°F) in the main Produce department open air refrigerator.
Cooked chicken breast (46°F), pork ribs (46°F), pulled chicken (46°F), and spiral ham (47-49°F) in the Meat department open air refrigerator. Various brie cheeses (47-48°F), mozzarella cheese (46-48°F), cheese balls (50F), cheese slices (44-45°F), cambazola cheese (46°F) in the cheese open air island refrigerator.
Various prepackaged soups (46-50°F) in the soup open air refrigerator near the front door above 41°F.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The Bakery department dish machine had a final rinse sanitizer less than 160°F.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: A proper high hazard back prevention device intended for continuous pressure was not provided on the water supply above the Bakery department three compartment sink.
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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 Starbucks kiosk hand sink. Corrective action: operator provided paper towels.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The caulking on the hood vent in the Deli was in disrepair. A speaker cover above the Bakery department preparation table was in disrepair.
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: The three compartment sink in the Deli and in the Meat department were not properly sealed to the wall.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: Multiple soiled oven mitts were present in the Bakery area.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The tracks on the sliding glass door display refrigerator in the Deli were soiled with food debris. The back fins on the fans in the Deli walk in refrigerator were dusty.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: Water was pooled on the floor inside the Produce walk in refrigerator. The vegetable preparation sink in the Produce department did not have a proper down pipe present. A hose was present hanging below the rim of the Produce department preparation sink. The hand sink next to the fryer in the Deli wa not properly sealed to the wall. The pitcher rinser in the Starbucks sink was not protected against back flow.
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| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
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Inspector Comments: The dumpster lid was open.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The linoleum floor in the Deli and Bakery was in disrepair in various high traffic areas. The wall inside the small soda storage room in the Deli was in disrepair, and was not properly sealed to the floor. The floor inside the Deli walk in refrigerator was not smooth, and easily cleanable.
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06/15/2017
Inspection, Routine
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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: On the olive bar items containing garlic in oil and cheese were 45 and 45°F. In the deli cold top next to the sushi area turkey was 46°F and ham was 45°F.
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| 03g - Critical, Food Borne Illness Risk |
| Food Temperature Control: Adequate equipment to maintain food temperatures |
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Inspector Comments: The cold top next to the sushi area was 46°F. The open top cooler at the west entrance containing cut melon was 47°F.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The faucet at the deli 3-compartment sink was leaking.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor in the bakery and deli area was in poor repair. The wall in the bakery walk-in refrigerator was rusted. The floor below the shelves in the bakery walk-in refrigerator was soiled with debris.
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| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments: The janitorial room in the back storage area was cluttered with various items.
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05/31/2016
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Cans in this facility are severely dented and/or damaged (discount rack by restrooms).
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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: Whole chickens were cooled in their individual, sealed, plastic containers instead of uncovered in shallow layers.
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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: *3-501A Potentially hazardous foods are received and/or held at temperatures greater than 41° F during cold storage (perishable juices were 51°F).
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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 at the public ladies room sink.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: 4-301A; 4-602: Single-service and single-use articles are improperly stored and/or handled (boxes of coffee cups were not stored 6 inches above the ground in the back store room).
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11/30/2015
Inspection, Routine
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| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
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Inspector Comments: Shellfish tags were not marked with the empty date.
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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 seafood area was observed changing gloves without washing hands in between.
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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: Various potentially hazardous foods in the combination refrigerator/ hot box unit in the deli were 47-53°F including macaroni and cheese 48°F, hummus 52°F, dip 53°F.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: The sprayer nozzle hung below the flood rim of the deli prep-sink. A shutoff was present downstream of the atmospheric vacuum breaker on the produce cooler mop sink faucet. Pressure vacuum breakers were not provided on the water lines supplying the spray hoses in the meat cutting room, seafood area, and bakery dish washing area. An atmospheric vacuum breaker was not provided on the 3/4 inch threaded deli 3-compartment sink faucet. An atmospheric vacuum breaker was not provided on the 3/4 inch threaded meat cutting area 3-compartment sink faucet.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets on the Southwest deli area freezer were torn. The caulking on the deli 3-compartment sink was in poor repair. The caulking on the deli prep-sink was in poor repair. Tape was present on the deli prep-sink spray nozzle. The mop sink near the bakery area was not caulked to the wall. The caulking on the meat cutting room 3-compartment sink was 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 Southwest deli area refrigerator.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The interior bottom of the small West deli area dressings refrigerator was soiled.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The door tracks on the small West deli area dressings refrigerator were soiled. The door gaskets on the pull out drawers to the right of the main deli sandwich make table were soiled. The exterior top of the deli dish machine was soiled.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking on the middle deli area hand sink was in poor repair. The hot water handle on the deli 3-compartment sink was missing. The atmospheric vacuum breaker on the mop sink near the bakery leaked. The caulking on the meat cutting room hand sink was in poor repair. The hand sink in the seafood prep area was not properly caulked to the wall. The produce area hand sink was not properly caulked to the wall. The mens customer restroom hand sink was not properly caulked to the wall. The caulking on the womens customer restroom hand sink was not smooth/easily cleanable.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor below the deli area dish machine was soiled. The wall behind the mop sink near the bakery was not smooth/easily cleanable.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: One light in the general foods walk in freezer was burnt out.
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| 15a - Non-Critical |
| Other Operations: Personnel: clean clothes, hair restraints, authorized |
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Inspector Comments: An employee in the bakery area was observed preparing food while wearing a bracelet.
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05/07/2014
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A dented can of Rotel was stored with wholesome cans in the can aisle.
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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: Sausage, egg patties, and egg white patties in the breakfast cold top refrigerator were 53°F to 55°F.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: The shellfish on display at the meat department did not have the shellfish tags stored next to them.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The glass front hot holding unit in the deli was torn.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The oven mitts in the bakery were soiled with food debris.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets and sliding door tracks for the refrigeration units in the deli were soiled with food debris. The vent for the ice machine at Starbucks was soiled with dust. The shelf underneath the coffee grinder at Starbucks was soiled with food debris.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The hansink faucet in the meat department was leaking. The handsink at the meat department was slow to drain.
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| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
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Inspector Comments: The trash cans in the deli area were overflowing with trash.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor sinks in the deli were soiled with food debris. The floor of the soda machine store room was soiled with food debris. The floor of the deli walk-in freezer was soiled with food debris. The walls of the deli and bakery walk-in refrigerators were rusty. The floor corners in the bakery were soiled with food debris. The floor of the walk-in refrigerator was soiled with food debris. The ceiling of the bakery had split ceiling tiles. The floor sink of the meat department was soiled with food debris.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light in the to-go food container room in the deli was burned out.
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| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
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Inspector Comments: The urinal in the men's staff restroom was soiled with debris.
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