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08/23/2019
Inspection, Routine
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| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
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Inspector Comments: Cooked sausage located in the hot holding unit were between 113-114°F in the deli area hot holding unit.
CORRECTIVE ACTION: Facility reheated the sausage for hot holding.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: The back kitchen table in the deli area was chipped. The caulking on the hand sink in the back customer restroom was chipped. The door gaskets located in the Starbucks reach in refrigerator below the espresso machine were cracked.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: Several cabinets located in the deli and bakery area contained food debris. The fan vent covers in the milk walk in refrigerator were soiled with dust. Ice was present in the deli area reach in freezer.
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| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
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Inspector Comments: The toilet in the womens restroom was soiled.
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08/27/2018
Inspection, Critical Item
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw pork was stored above cooked ham in the meat department walk-in refrigerator and in the air curtain display refrigerator by the meat department. Raw chicken kabobs were stored above raw beef in the air curtain display refrigerator by the meat department. Raw items were moved and proper food storage was discussed. Corrected on-site.
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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 department was observed putting on a glove without first washing their hands. Discussed proper hand washing with store manager. Corrected on-site.
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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 available at the deli hand sink by three-compartment sink. Soap was provided to the hand sink. Corrected on-site.
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02/13/2018
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Two dented cans of mandarin oranges were stored with wholesome cans in a cupboard in the bakery department. 5 containers of moldy raspberries and 3 containers of moldy blueberries were stored with wholesome produce in the organic produce island cooler in the produce section. The dented cans were removed from the bakery and the containers of moldy raspberries and blueberries were discarded. Corrected on-site.
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Packages of raw sausage were stored above raw bacon in the display meat cooler by the produce department. Raw ground turkey was stored above raw pork, and raw chicken breasts were stored above ground beef in the meat 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: Shredded cheese was 48°-52°F in the dairy air curtain cooler by the bakery.
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| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
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Inspector Comments: Push racks were blocking access to the hand sink next to the bakery oven. The push racks were moved to allow access to the hand sink. Corrected on-site.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Soap and paper towels were not provided to the front hand sink in the bakery department.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: A jug of disinfectant was stored above paper towels in the mop sink room in the back storage area. The paper towels were moved to above the disinfectant solution. Corrected on-site.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: A scoop with no handle was observed in a bulk bin of flour in the bakery department. A torn door gasket was observed on the walk-in freezer across from the dairy walk-in refrigerator. The bottom corner of the dairy walk-in refrigerator door was damaged. A torn door gasket was observed at the meat department walk-in refrigerator.
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: The caulking of the produce department three-compartment sink was in disrepair.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: Ice build up was observed inside of a chest freezer of tamales by the meat department display cooler.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: The sanitizer bucket at the Starbuck's was below 200 ppm quaternary ammonium residual.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor beneath the deli deep fryer was soiled with debris. The wall above the bakery food preparation table was in disrepair. Holes were observed in the wall across from the bakery walk-in freezer. The floor coving beneath the bakery hand sink by the oven was damaged. Holes were observed in the wall above the produce department three-compartment sink.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Lights above the front preparation table in the bakery were not working.
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03/03/2017
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: Pepperoni (47°F) and cheddar cheese (48°F) in a meat and cheese tray was stored above 41°F in the reach-in refrigerator case adjacent to the soup station. Corrected on-site.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The high heat sanitizing dish machine in the bakery failed to reach the minimum sanitizing temperature of 160°F after multiple uses.
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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 sandwich line handsink in the Deli department. Corrected on-site.
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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 on the back storage room mop sink.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: A spray bottle of glass cleaner was stored next to food containers on the Deli Department chicken preparation table. Corrected on-site.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Several noncommercial food containers were used in the Bakery department to store icing and edible cake decorations. The lid of the french bread press in the Bakery department was in disrepair.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: A door gasket was torn in the floor #4, reach-in freezer. A door gasket was torn in the aisle #6, door #3 reach-in refrigerator. A panel was missing from the ice machine at Starbucks. The paint was chipped on the cabinet shelves underneath the Starbucks cash machine. A door gasket was torn in the Deli department walk-in refrigerator. The door underneath the Bakery department rinse sink was in disrepair.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The exterior of the Bakery department walk-in refrigerator was soiled. The fan guards in the back walk-in freezer were dusty. The trays underneath the meat department, floor, reach-in refrigerator case were soiled with food debris. The soap dispenser at the Deli department preparation area handsink was soiled. The interior of the three-door, reach-in freezer in the Deli department was soiled with food debris. Several plastic containers underneath the Deli department steam table were soiled. The door handles of the four-door cabinet in the Bakery department were soiled.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: Two single-use, cardboard boxes of cooked chicken were reused to store stickers in the Bakery department cabinet underneath the packaging station.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: A leak was observed underneath the Produce department handsink. The faucet of the Produce department preparation sink was leaking.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Several holes were observed above the Meat Department preparation area handsink and three-compartment sink. Several holes were observed in the walls of the customer restrooms. Dust was observed on the ventilation panel above the womens' restroom. A ceiling tile was moved above the Produce department walk-in refrigerator door. The wall coving was missing throughout the Deli department. Several holes were observed in the wall above the Bakery department handsink. Several ceiling tiles were stained above the Bakery department handsinks. The floor of the Bakery department was discolored and soiled. Several holes were observed in the wall above the Deli department sandwich reach-in refrigerator.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: An unshielded, glass light was observed in the Seafood Department, two-door reach-in freezer.
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03/01/2016
Inspection, Routine
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: A hose with an attached spray nozzle was connected to the mop sink faucet in the produce department walk-in refrigerator, which allowed the integral atmospheric vacuum breaker to be left under continuous pressure. Corrected on-site.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Several cutting boards in the bakery were deeply grooved and scored. A cutting board in the seafood department was scored. A cutting board in the produce department preparation area was grooved.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The plastic wrapping tray in the seafood department was torn. The caulking at the bakery department handsink was cracked. The caulking at the handsink in the deli department was torn. Three door gaskets were torn in the deli department reach-in freezer. The caulking on the deli department's preparation sink was torn. A door gasket in the deli department walk-in refrigerator was torn. The soda fountain cabinet adjacent to the deli department was in disrepair. The caulking on the mens' restroom handsink was torn.
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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 above the orange juice in the customer reach-in refrigerators was not operational.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The interior of the microwave in the bakery department was 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 fan guards in the meat department walk-in refrigerator were dusty. The shelves in the walk-in refrigerator were soiled with food debris. An outlet strip on the edge of a deli department preparation table was soiled with food debris.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: The handle of the bakery's dish machine was soiled with grime.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Clean spoons and spatulas in the deli department were not stored with their handles presented.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The produce department preparation sink faucet was leaking. The faucet at the seafood department's two-compartment sink was leaking. The middle faucet in the bakery department's three-compartment sink was loose.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Several holes were observed in the walls of the meat department preparation area. The floor drain underneath the seafood department's preparation sink was soiled. The floor of the back, large walk-in freezer was soiled. The wall coving in between the bakery walk-in refrigerator and walk-in freezer was torn. The floor of the bakery walk-in freezer was soiled.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light was not operational above the meat department preparation area. Two unprotected, glass light bulbs were observed in the seafood department, reach-in freezer. A light was not operational above the bakery department's ventilation hood.
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| 14e - Non-Critical |
| Physical Facilities: Ventilation |
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Inspector Comments: The ventilation panel above the bakery department proofer was soiled and chipped.
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02/09/2015
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: Monterey jack cheese (50°F) was stored in the coffin cooler in front of the dairy cases.
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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 handsink next to the standing mixer in the bakery department.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: A spray nozzle without adequate backflow protection was left under continuous pressure attached to the produce walk-in cooler's utility sink.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Cutting boards across from the seafood display cases were grooved and stained in the Seafood Department.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door frame adjacent to the Seafood Department wrapping station was chipped and no longer smooth and easily cleanable. The door gaskets on the standing, double-door reach-in freezer were torn in the Deli Department.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The standing roller was heavily soiled with food debris in the Bakery Department.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The vents on the customer aisle refrigerated salad case were significantly dusty. The caulking on the Seafood Department's 3-compartment sink was soiled with grime. The fan guards in the back room walk-in freezer were soiled with dust. The door of the Bakery walk-in freezer was heavily soiled. The fume hood in the Deli Department was heavily covered in grease. The caulking on the Deli 3-compartment sink was soiled. The fan guards in the Deli walk-in refrigerator were soiled with dust.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Several holes were observed in the walls of the Seafood Department prep area. Miscellaneous food debris was observed on the floor of the back storage area walk-in freezer. The coving beneath the handsink in the Bakery was torn away from the wall. The coving adjacent to the Produce walk-in cooler entrance was torn. The wall behind the Deli Department's three-compartment sink was soiled and stained.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Several lights were not shielded in the Seafood Department's refrigerated prep room.
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| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
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Inspector Comments: The caulking around the base of the toilet in the men's restroom was soiled.
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02/05/2014
Inspection, Routine
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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 bakery was observed wiping nose with gloved hands, then proceed to touch bread without washing hands and changing gloves.
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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 retail floor pre-packaged salad cooler was not operating properly, multiple items were 55-57°F.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: No paper towel was available at the produce section back area hand sink.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical spray bottle at the produce back area was not properly labeled as to its content.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: A spray bottle of glaze was not properly labeled as to its contents at the bakery.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Multiple non-commercial grade containers were used at the bakery.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gasket to the following units were torn, the deli department walk-in refrigerator, the bakery department walk-in refrigerator, the dairy department walk-in refrigerator and the meat department walk-in refrigerator.
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: The 3-compartment sink caulking at the meat department was moldy.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The wood preparation tables at the bakery department were moderately soiled with grease and food debris.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The ceiling of the bakery department preparation area had severe water damage and the vents were extremely dusty.
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