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08/26/2019
Inspection, Routine
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C)
Cake toppers were stored underneath the hand sink plumbing at the cake decorating area of the bakery.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: 4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
The seal on the hand washing sink at the fresh food area was separating from the wall.
4-101.19 Nonfood-Contact Surfaces (C)
The shelves in in the deli walk in refrigerator were rusty.
The door handles on the bakery walk in refrigerator and walk in freezer were peeling.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
The walk in freezer for meat and seafood had an accumulation of ice on the floor and ceiling.
The following gaskets were torn: the walk in refrigerator in the deli, the walk in freezer in the bakery, the walk in refrigerator in the bakery, the milk refrigerator, the walk in freezer used for ice, the reach in refrigerator in the seafood department.
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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 condenser fan in the walk in refrigerator in the deli were soiled with an accumulation of dust.
The condenser fan in the walk in freezer in the deli were soiled with an accumulation of dust.
The condenser fan in the walk in refrigerator in the bakery were soiled with an accumulation of dust.
The condenser fan in the walk in milk refrigerator were soiled with an accumulation of dust.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments: 5-205.15 System Maintained in Good Repair (C)
The hand washing sink in the bakery next to the walk in refrigerator was leaking at the time of inspection.
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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 seal behind the deli three compartment sink was soiled with mold.
The wall below the fire extinguisher at the deli was soiled with food splash.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments: 6-303.11 Intensity-Lighting (C)
Two lights were not functioning in the hood above the hot bar in the deli.
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07/31/2018
Inspection, Routine
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: Spray bottles of sanitizer were stored on top of packages of pepperoni in the meat area. Sanitizer spray bottles were immediately moved.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Cake plates were stored underneath the drain pipes at the front hand sink in the bakery.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The gaskets on the fried chicken hot holding display unit doors were loose.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The microwave in the bakery was soiled. The bottom of the sliding deli refrigerators were soiled. The bottom of the open shell egg refrigerator was soiled.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: A hole was observed in the wall underneath the hand sink next to the large mixer in the bakery.
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06/28/2017
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Three dented cans of mandrian oragnes were observed on the can storage shelf in the bakery area.
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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 not washing their hands prior to donning new gloves in the meat department point of sale area.
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| 04c - Critical |
| Sanitation: In-place |
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Inspector Comments: The deli slicers in-place cleaning and sanitation procedure did not include a wash and rinse step prior to the sanitizer step in the deli cook line area.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: The spray nozzle hung below the flood rim on the produce three compartment sink in the produce area.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets were torn on the two reach in refrigerators in Starbucks kiosk. The cabinet flooring was broken and missing in the cabinet across from the chicken steam table in the deli area. Caulking was in disrepair and separating from the wall on the three compartment sink in the ware wash area of the meat cutting area.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The hand sink caulking was in disrepair and separating from the wall in the meat cutting area.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor tiling was chipped below the walk in refrigerator in the deli area. Holes were observed in the walls in the deli preparation area, bakery ware wash area, and produce ware wash and preparation areas.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light bulb was not functioning above the preparation sink in the Starbucks kiosk. A light bulb was not functioning in the walk in freezer in bakery area. A light bulb was not functioning in the walk in refrigerator in the meat cutting area. Two light bulbs were not functioning in the walk in refrigerator in the produce preparation area.
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06/27/2016
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: Several employees were observed changing gloves without washing their hands in between. An employee was observed wiping their hands on a common towel in place of 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 were above 41°F in the deli display cooler: assorted cheeses (50-51°), ham (46°), salami (46°), provolone (50°), turkey (50°), roast beef (46°). Sliced cantaloupe (51°) and watermelon (50°) was above 41° in the front display cooler by the produce section. Rotisserie chicken was 50°-52°F in the display cooler in front of Starbucks.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Hot water at several hand sinks throughout the facility did not reach 100°F. Several ware washing sinks did not reach at least 110°F.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The gaskets on several of the walk-in refrigerators were in disrepair. The spray nozzle on the deli three compartment sink was in disrepair. The interior handle on the walk-in refrigerator in the bakery was in disrepair. The fan cover was missing from a fan in the meat cooler room.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The interior of the deli display coolers were soiled with food debris.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The faucet on the mop sink was leaking.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Several lights were not functioning in the meat and ice cream freezers. A light in the meat and seafood walk-in refrigerator was not shielded.
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06/19/2015
Inspection, Routine
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee in the Deli area was observed rinsing a knife in the hand sink by the pizza oven.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Hot and cold water was not available at the food preparation sink by the wok.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The deli cold-top cutting board was scored. The cutting board behind the meat area food preparation sink was scored. The cutting board behind the produce three compartment sink was scored.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: A door gasket on the Starbucks reach-in refrigerator by the hand sink was torn. The caulking on the Starbucks three compartment sink was torn. The interior of the cabinet by the Deli pizza oven was chipped. A knob on the drawer across from the chicken hot holding unit in the Deli was broken. The counter top across from the Deli hot holding unit was chipped in several areas. The shelves in the Deli walk-in refrigerator were rusted.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The Deli hand sink faucet by the thermalizer had lime build-up.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor in the Deli dry storage area was rusted. The wall behind the Bakery three compartment sink was soiled. The ceiling above the Bakery dish machine was soiled. The wall behind the Meat Department handsink and three compartment sink was torn.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light in the grill hood by the large oven was not functioning.
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05/02/2014
Inspection, Routine
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| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
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Inspector Comments: Pizza was 94°F-110°F in the deli area.
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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: Sliced tomatoes were 46°F, ham was 50°F, salami was 50°F, and sliced cheese was 48°F in the deli cold-top refrigerator.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The final rinse cycle of the deli dish machine provided a plate temperature of less than 160°F.
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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 at the produce handsink was 78°F. The hot water at the bakery handsink was 94°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 provided at the deli handsink next to the microwave.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Several bags of bread were stored open in the deli area. The food in the deli cold-top refrigerator was not covered.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Several counters and drawers in the deli were chipped. Several cabinets in the deli had broken handles. The caulking on the hood in the deli was cracked. The gasket on the proofer in the bakery was torn.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The interior of the olive refrigerator in the deli was soiled.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The hood above the dish machine in the deli was soiled with dust. The pre-rinse sprayer in the deli was soiled with food residue.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: One of the preparation sinks in the deli did not have cold water.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Water was pooled on the floor in front of the mop sink. The floor underneath the racks in the dairy refrigerator was soiled. The floors in the walk-in meat refrigerator and walk-in meat freezer were soiled. The floor in the walk-in freezer was soiled. The floor in the deli area underneath the fryers was soiled with grease. The wall above the food preparation table in the deli was soiled with food debris. The floor in the bakery walk-in refrigerator was soiled. A large crack was present in the floor of the walk-in refrigerator in the bakery.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light above the sandwich cold-top refrigerator in the deli area was not shielded. A light in the bakery walk-in refrigerator was not operational.
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