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04/17/2019
Inspection, Routine
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 6-301.14 Handwashing Signage (C)
A hand washing sign was not present at the hand washing sink to the right of the dish washing machine in the deli.
A hand washing sign was not present at the hand sink to the right of the microwave in the bakery area.
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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)
The following dented cans were stored with wholesome cans: peach halves (1), cannelli beans (1), baked beans (1), and sour kraut (1). Discussed dented can policy with the manager.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: 3-501.16(B) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
The following chesses were above 41°F in the cheese open air refrigerator in the deli area: blue cheese crumbles (50°F), danish blue cheese (50°F), amish blue cheese (51°F), artichoke and jalapeno dip (52°F), chardonnay and cheddar cheese (52°F), cotswold (51°F), mimosa cheese (52°F), manchego (51°F), smoky pork (54°F), gouda (54°F), and green chile spread (52°F).
Greek feta salad (50°F) and lemon feta antipasta (45°F) were above 41°F at the olive bar. All items were moved to the walk in refrigerator. Discussed cold holding temperatures with the manager.
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| 36 - Good Retail Practices |
| Thermometer provided & accurate |
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Inspector Comments: 4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy (Pf)
An ambient measuring thermometer was not present in the two door reach in refrigerator at Starbucks. Correct immediately.
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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)
Spice shakers were not labeled as to their contents in the sushi area.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: 4-101.19 Nonfood-Contact Surfaces (C)
The counter top was chipped across from the pizza station in the deli area.
The seal was missing on the hood flashing in the deli area.
The shelves were rusty in the walk in refrigerator in the deli area.
Cardboard was used to line the shelves in the walk in refrigerator in the deli area.
The counter tops were chipped across from the customer display in the bakery.
Unsealed wood was present on the ceiling of the dairy walk in refrigerator.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
The seal was separated from the wall at the hand sink at the entrance of the bakery.
The seal was separated from the wall at the hand sink in the meat department.
The seal was separated from the wall at the three compartment sink in the meat department.
The seal was missing on the left of the mop sink.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The fan covers were dusty in the dairy walk in refrigerator.
The walls were dusty in the walk in refrigerator in the deli.
The conveyor belt was soiled on the pizza oven in the deli.
The door gaskets were soiled on the two door reach in refrigerator in Starbucks.
The door gasket was soiled on the single door reach in refrigerator in Starbucks.
The door gaskets were soiled on two door sandwich refrigerator in the deli.
The fan covers were soiled in the walk in refrigerator in the bakery.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments: 5-203.14 Backflow Prevention Device, When Required (P)
A shut off valve was present down stream of the atmospheric vacuum breaker on the mop sink. Correct 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 floor was soiled in the soda box storage room by the deli.
Standing water was present on the floor to the right of the ice machine in Starbucks.
The wall was soiled behind the preparation sink in the deli.
The ceiling tiles were stained in the back area of the deli.
The wall was soiled behind the dish washing machine in the deli.
The ceiling tiles were stained in the back area of the bakery.
The seal wa soiled on the three compartment sink in the bakery.
The walls were soiled around the mop sink.
The seal was soiled around the mop sink.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
A hole was present above the dairy walk in refrigerator.
The paint was chipped on the wall to the right of the vegetable wash sink in the produce area.
The ceiling tile was missing above the walk in refrigerator in the bakery.
A hold was present in the wall underneath the hand sink to the right of the microwave in the bakery area.
Holes were present in the wall above the hand sink at the entrance of the bakery area.
Tape, that was not smooth and easily cleanable, was present on the wall above the chemical dispenser in the back deli area.
A hole was present in the wall to the right of the ice machine at Starbucks.
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C)
A non functioning two door stand up refrigerator was present to the left of the dish washing machine in the deli area.
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04/20/2018
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A dented can of peaches was stored with wholesome cans on the shelf next to the hand wash sink in the bakery. Discussed dented can policy with manager and staff removed the dented can.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The walk in cooler curtains in the bakery and deli departments were in disrepair. The handle on the fryer door in the deli area was missing.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The base coving next to the dry storage in the deli area was in disrepair. The tile on the wall next to the dry storage in the deli area was missing.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: The light bulbs above the preparation area in the deli, the light bulb above the dish machine in the deli, and the light bulbs in the dairy cooler were all not functioning.
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| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments: A cooler that was not functioning was used for dry storage next to the dish machine in the deli area.
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03/27/2017
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 in the meat department was observed washing their hands without soap and for less than the required 15 seconds.
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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: Cooked chicken measured 127°F in the hot case in the front of the deli department.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Four metal bowls in the bakery department were chipped stored on shelves above the three compartment sink.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The shelves in the reach-in cooler to the left of the hand sink in Starbucks were rusty. The caulking on the preparation sink in the deli department was in disrepair.
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: The caulking on the three compartment sink in the bakery and meat department 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 deli department dish machine was soiled. The tracks on the sliding door on the deli department hot cases were soiled.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The back hand sink in the meat department was slow to drain. The caulking on the back hand sink in the meat department and the front hand sink in the deli was in disrepair.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor below the front cabinets and dump sink in the bakery department was soiled. The wall behind the hand sink and preparation sink in the meat department was in disrepair. The ceiling fans in the meat department were heavily soiled. The floor coving under the back hand sink and dish machine in the deli department was in disrepair. The floor under the preparation sink int he deli department was soiled. The floor below the soda dispenser in the deli department closet.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: The following lights were not functioning in the deli department; in the front hot case, above the dish machine, and above the blast chiller.
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09/21/2016
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 in the deli area by the ovens was observed picking up a rubber glove off the floor and proceed to prepare food without washing their hands prior. An employee at Starbucks was observed handling money and proceeded to prepare drinks without washing their hands in between. An employee in the produce area was observed changing one of their gloves without washing their hands in between.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee at Starbucks was observed wiping their hands on their apron.
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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: Time as a Public Health Control was used for the pizza and the cooked wings in the deli area, however the food items were not discarded within 4 hours of being removed from a hot holding temperature and the logs only contained a start time and not a discard time.
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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: Several deli sandwiches to the left of the deli meat cold top measured 49°F.
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| 04a - Critical |
| Sanitation: Manual |
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Inspector Comments: An employee in the deli area dropped a rubber glove on the floor, rinsed the glove with water in the three compartment sink, failed to soak the glove for the appropriate time per manufacturer's label in the sanitizer, and continued to use the glove during food preparation.
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| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
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Inspector Comments: Multiple flies were present throughout the facility.
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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 directly next to to-go bags used to store food items for customers in the deli area to the right of the deli meat cold top.
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02/26/2016
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: In the deli department, an employee was observed washing their hands for less than10 seconds. In the deli department, an employee was observed not washing their hands in between changing their gloves. An employee at Starbucks was observed not washing their hands in between handling money followed by drink preparation. In the bakery department, an employee was observed removing an item from their mouth with their gloved hands and continued with food preparation without washing their hands.
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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: In the deli department, two pizzas in the pizza display case were 70°F-72°F.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: In the meat department, the hot water at the ware washing hand sink reached 68°F within two minutes of the water running.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: In the back storage room, a shutoff valve was installed on a hose directly downstream from the mop sink atmospheric vacuum breaker.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: At Starbucks, clean towels were stored above and next to a crate of chemicals under the ware washing sink.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: At Starbucks, a chemical bottle stored under the ware washing sink was unlabeled as to its contents.
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| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
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Inspector Comments: At Starbucks, the sanitizer concentration in three compartment sink measured greater than 400 ppm quaternary ammonium residual.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: In the bakery department, several non NSF containers were being used to store clean utensils and food items.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The sealant around the three compartment sinks in the bakery department, the meat department, and produce department were in poor repair. In the deli department, a shelf below the larger preparation table was lined with paper towels, that were not smooth and easily cleanable. In the back storage room, the bottom of the interior door and the door gaskets of the SYS-18 walk-in freezer were in disrepair. In the bakery department, the sprayer nozzle and the left cold water handle to the three compartment sink were soiled with grime. The door flaps in the walk-in milk refrigerator were soiled with black and green grime.
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| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
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Inspector Comments: Temperature-sensitive tape used to measure the final dish surface temperature was not provided for the deli and the bakery dish machines.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: In the deli department, the bottom of two door reach in refrigerator under the toaster oven was soiled with food and debris. In the meat department, the floors inside of the five door reach in cold holding unit were soiled with food and debris.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: In the deli department, the door gaskets of the two door reach in refrigerator under the toaster oven were soiled with food and debris. In the deli department, the door tracks of the black cabinet across from the glass display refrigerators, and of the front glass display refrigerators were soiled with food and debris. In the deli department, the top and sides of the dish machine were soiled with grime and debris. In the meat department, the door tracks of the front glass display refrigerators were soiled with food and debris. In the meat department the exterior doors of the five door reach in cold holding unit were soiled with grime. At Starbucks, the inside of the cabinet under the coffee machines was heavily soiled with coffee beans and debris.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: At Starbucks, the sanitizer wiping cloth was not fully submerged in the sanitizer pan under the espresso machine and measured less than 100 ppm quaternary ammonia residual.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: In the deli department the hand sink faucet closest to the sandwich area was leaking when the water was turned on. In the deli department, the hot water handle to the three compartment sink was in disrepair. In the meat department, the hand sink next to the three compartment sink was slow to drain. In the meat department, the sealant around all of the hand sinks were in poor repair. In the bakery department, the ceiling above the dish machine was leaking. In the bakery department the sealant behind the hand sink next to the proofer was in disrepair. In the back storage area, the basin of the mop sink was soiled with dirt and debris.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: In the deli department, the ceiling and the fan in the walk-in refrigerator were soiled with dust. In the meat department, the paint on the walls along the side where the three compartment sink was located, was chipping and in disrepair. In the bakery department, the ceiling vent above the box storage area was soiled with dust. Holes were present in the wall next to the walk-in milk refrigerator door. Holes were present on the walls around the mop sink in the back storage area.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: In the produce department and the meat department, several lights above the preparation areas were unshielded.
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01/21/2015
Inspection, Routine
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The final sanitization rinse of the bakery dish machine did not reach 160ºF on the dish surface.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Coffee beans by the coffee filters in the Starbucks were stored uncovered.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The shelves in the deli walk-in refrigerator were rusted. A container of frosting in the bakery below the microwave was non NSF approved.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gasket on the milk reach-in refrigerator in the Starbucks was torn. The door gasket on the reach-in refrigerator across from the hot holding unit in the deli was torn.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The cook line grill hood and lights above the deli fryers were soiled with grease. The caulking on the deli three compartment sink was soiled. The door gasket on the reach-in refrigerator across from the hot holding unit in the deli was soiled with food debris.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking on the hand sink by the meat department food preparation sink was torn.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor by the deli cold-top refrigerator was cracked. The deli walk-in refrigerator floor was soiled with food debris. A ceiling tile in the bakery storage area was missing. Several holes were present in the wall behind the three compartment sink in the bakery. Several holes were present in the floor by the bakery donut fryer and dish machine.
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01/24/2014
Inspection, Routine
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: A y-valve with shut offs was present downstream from the atmospheric vacuum breaker and was left under constant pressure.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The wall caulking of the deli area 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: The outside of the deli area dish machine was soiled with grime.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The chemical tower at the janitors area mop sink did not have its own dedicated water supply.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor under the deli area dish machine was in disrepair. Several ceiling vents in the deli preparation area were soiled with dust.
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