|
04/10/2019
Inspection, Routine
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments: 2-301.15 Where to Wash (Pf):
An employee was observed rinsing their hands in the three compartment sink in the deli department. Corrective Action: Inspector discussed with the person in charge that hand washing needs to occur in hand sinks only.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf):
A lid of a food container was located in the basin of the hand sink in the Starbucks. Corrective Action: Inspector had an employee move the lid to an approved location.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: 4-703.11 Hot Water and Chemical-Methods (P):
An employee was observed submerging clean dishes in the sanitizer basin of the three compartment ware washing sink in the deli during active ware washing for less than 60 seconds. Corrective action: Inspector discussed with the employee the proper contact time food contact surfaces are required to have in sanitizer when ware washing.
4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (Pf):
The final rinse temperature in the high temperature dish washing machine in the bakery department did not reach at least 160°F. Corrective Action: This facility will use the three compartment sink to sanitize all dishes in the bakery department.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C):
A wiping cloth was stored out of a sanitizer solution on a counter in the Starbucks.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-101.11 Characteristics-Materials for Construction and Repair (C):
The door gasket of the small reach in milk refrigerator in the Starbucks was torn. A torn door gasket was observed at the walk-in refrigerator located in the deli. The door shield of the walk in refrigerator was detached and in disrepair.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C):
The front hand sink in the bakery was not fully sealed to the wall. The hand washing sink located across from the front refrigerated display case in the deli was no properly sealed to the wall. The hand washing sink located across from the rotisserie oven in the deli was not properly sealed to the wall. The hand sink in the produce department was not fully sealed to the wall.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: 5-202.13 Backflow Prevention, Air Gap (P):
A sprayer head (shut off valve) was connected to a hose downstream of an atmospheric vacuum breaker located in the deli. Corrective action: The hose was disconnected from the faucet to relieve pressure from the atmospheric vacuum breaker.
5-205.15 System Maintained in Good Repair (C):
The left-side faucet located at the three compartment ware washing sink in the deli was leaking. The drain pipe located beneath the two compartment food preparation sink in the meat department was leaking.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-101.11 Surface Characteristics-Indoor Areas (C):
Multiple holes were observed in the wall above and the wall below the hand sink located across from the rotisserie oven in the deli.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: 6-303.11 Intensity-Lighting (C):
A light fixture was non-functional in the walk in freezer.
|
|
04/13/2018
Inspection, Routine
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee in the deli department was observed rinsing a wiping cloth in the hand sink across from the hot holding station. Employee was educated on correct hand sink usage.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Hot water was reading at 82°F in the family restroom hand sink located by the starbucks lobby. Cold water was not available upon inspection at the deli department back hand sink by the dry storage. Employee provided cold water.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: There was no soap available at the hand sink behind the bagel bar in the bakery department. Employee filled the soap dispenser.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Door gaskets on the reach-in refrigerator below the espresso machine in starbucks were in disrepair. The bottom metal on the door to the dairy walk-in refrigerator was in disrepair.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: A cutting board behind the meat service counter was stained.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Containers were stacked wet above the three compartment sink in the bakery department.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: The sanitizer below the espresso machine in starbucks was reading 50ppm quaternary ammonia.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: Caulking around the toilet in the family restroom in the starbucks lobby, around the hand sinks in the womens and mens restroom in the back of the store, and the womens and mens restroom in the front of the store was in disrepair. Caulking on the handsink in the deli and produce departments was cracking. The ice machine in the meat department backroom is leaking.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Floor tiles were missing below the dish machine in the bakery department. The wall behind the mop sink in the bakery department is in disrepair. Holes were observed in the bakery department outside the mop closet. The wall to the right of the walk-in freezer in the deli department was in disrepair.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Upon inspection light were non-functioning in the bakery walk-in freezer and in the meat department walk-in refrigerator.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: Covered trash cans were not available in the womens restroom stalls in the back of the store and in the womens restrooms in the front of the store.
|
|
04/21/2017
Inspection, Routine
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee on the bakery was observed changing a pair of disposable gloves and failed to wash their hands in between.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Two towels were observed hanging over the basin of the front meat department handsink.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Fried chicken was holding at 127°F and BBQ chicken was holding at 130°F in the unit outside of the deli department.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The automatic dishmachine in the deli area failed to produce a concentration of 50 - 200ppm chlorine residual sanitizer at the dish surface.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: The fill valve on the automatic dishmachine in the bakery was broken and the unit was being filled with a garden hose in the basin of the machine.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Raw wood shelves were present in the Starbucks dry storage room. The wall mounted soap dispenser in the bakery was broken.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: An ice build up was present in the deli walk in freezer. The door gasket on the single door reach in cooler in the starbucks area was soiled with food debris.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The faucet on the meat department three compartment sink was leaking. The caulking around the handsink splash guard in the deli area near the Altosham was torn. The caulking around the handsinks in the mens customer restroom was torn. The three compartment sink faucet in the Starbucks area was leaking.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Floor tiles near the deli walk in freezer were chipped.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light in the deli walk in cooler was not functioning.
|
|
10/14/2016
Inspection, Routine
|
| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
|
Inspector Comments: The shellfish tags in the meat department were not marked with the date of last use.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee at the deli counter was observed washing hands for less than 20 seconds.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: The grilled chicken (112°F) and the fried chicken (110°F) at the deli counter steam table were not held at or above 135°F for less than four hours.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: The fried potato wedges (46°F), prosciutto (60°F), roast beef (47°F), cheddar cheese (50°F), and swiss cheese (50°F) at the deli cold top refrigerator were held at or above 41°F for less than four hours. The cut honeydew melon (46°F) and cantaloupe (50°F) at the reach in refrigerator at the produce section was held at or above 41°F for less than four hours.
|
| 04a - Critical |
| Sanitation: Manual |
|
Inspector Comments: Pizza pans at the pizza counter were soiled with food debris; the operator stated that pizza pans were not cleaned every four hours while in use.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Several flies were observed in the deli area kitchen.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments:
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Cake decorating food items were stored in non food grade containers in the bakery.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gaskets at the reach in refrigerator in the deli counter were torn. The caulking at the chicken fryer hood vent was torn. The door gaskets of the milk refrigerator at the Starbucks were torn and soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The cabinet interiors in the bakery were soiled with dust. The fan guards at the meat counter were soiled with dust.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: Dish towels were stored outside of sanitizer buckets at the Starbucks.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The caulking at the chicken preparation sink was torn.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Multiple holes in the wall were observed in the deli kitchen area. The floor drain under the vegetable preparation sink at the deli kitchen was soiled with food debris. The floor tiles at the food preparation sink by the warewashing area in the kitchen were chipped and in disrepair. The floor tiles by the three compartment sink in the bakery were chipped and in disrepair. The floor by the three compartment sink in the bakery was soiled with water. The coving and wall by the bakery storage cabinets were in disrepair; the coving was broken and missing in places and sections of the wall were missing.
|
|
10/14/2015
Inspection, Routine
|
| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
|
Inspector Comments: Employees at the seafood department was not able to provide shellfish tags for oysters.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: At the deli, the following food items were below 135°F. Pizza (127°F), fried chicken (114°F-130°F), baked chicken (116°F), chicken tenders (126°F).
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Multiple single use containers for the starbucks kiosk were stored not 6" above ground.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The pizza toppings reach-in refrigerator door gasket was torn.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The wall at the bakery three-compartment sink was soiled. The floor around the bakery donut station was soiled with dried syrup and sugar sprinkles. Multiple nails were protruding from the wall across from the bakery three-compartment sink. The floors by the bakery dish machine were in disrepair. The floor tiles at the Starbucks kiosk were in disrepair.
|
|
09/15/2014
Inspection, Routine
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A shut-off valve (Y valve) was connected downstream of the AVB on the back storage room mop sink.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Baked food items stored on speed racks were not covered in the Bakery Department.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: A stand made of unfinished wood in the Deli Department was used for storing kitchen equipment near the deli slicers. Racks in the Deli Department walk-in cooler were rusted.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: A pair of tongs was heavily soiled in the hot holding area of the Deli Department.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: The rinse basin of the three-compartment sink was filled with a sanitizer solution in the Meat and Seafood Department.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: (Bakery Department) The floor drain beneath the three-compartment sink was soiled with grime. The floor tiles adjacent to the three-compartment sink were cracked. (Deli Department) The wall adjacent to the slicers was not sealed. (Meat and Seafood) Pooled water was observed in the walk-in cooler. (Produce) The floor drain beneath the three-compartment sink was soiled in the produce washing area. (Starbucks) A cracked floor tile was observed near the three-compartment sink.
|
|
09/19/2013
Inspection, Routine
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: Rotisserie Chickens were 57°F in the walk in deli cooler for more than 6 hours while cooling tightly covered in a 24x12x6 metal pan. Cooling handout left on-site. See Voluntary Condemnation Form.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Pizza on the hot hold in the deli was 101°F for less than 4 hours. Keep pizza and all hot foods at 135°F or above.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cutting board on the Deli pizza preparation table was deeply grooved.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: An oven mitt hanging on the Lucks Bakery oven was severely burned. The door gasket on the pizza dough reach in cooler in the Deli was torn. The caulking on the Deli food preparation counter was torn. The shelves in the Deli reach in cooler were rusted. The door gasket on the third milk door from the left was torn. The door gasket on the large walk in freezer in receiving was torn. The caulking on the three compartment sink in the meat preparation room was torn.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The tabletop can opener blade in the Deli area was soiled with food residue.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The shelf above the Deli three compartment sink was soiled with grease. The top of the automatic dishmachine in the Deli area was soiled with grime. The ventilation hood filters above the deli fryers were soiled with grease. The condenser in the large receiving walk in freezer was severely leaking.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The caulking on the front Bakery handsink was torn. The automatic dishmachine in the Deli was leaking water onto the floor.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Several cracked floor tiles were present in the Bakery area near the dishmachine. The floor edges along the Bakery area under the three compartment sink, the food preparation sink, and under the storage racks was soiled with food residue. The ceiling vent in the Bakery area above the mixer was soiled with dust. The ceiling vent in the Deli area above the pizza topping cold hold unit was soiled with dust.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light in the large receiving walk in freezer was not functioning.
|
