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08/03/2022
Inspection, Routine
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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 on the shelving units on the sales floor: crushed pineapples, diced tomatoes, coconut milk, and stewed tomatoes.
Corrective action: The person in charge pulled the above dented cans from sale for return to the supplier and will educated the employees. A handout was provided.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments:
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
- Raw angus beef was stored over ready-to-eat meat and cheese platters in the meat department walk in refrigerator.
Corrective action: The person in charge moved the raw beef for proper storage to prevent contamination.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments:
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
- Reduced milk (50°F) that was stored in the single door reach refrigerator across from the three compartment sink measured greater than 41°F in the Starbucks kiosk.
Corrective action: The person in charge will monitor the milk to ensure that it is decreasing in temperature.
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| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
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Inspector Comments:
6-202.13 Insect Control Devices, Design and Installation (C)
- A sticky fly strip was stored above the preparation table in the bakery department.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments:
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
- The shelves in the deli department walk-in refrigerator were rusted.
- The shelves in the meat department bloom walk-in refrigerator were rusted.
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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 ceiling vent near the walk-in freezer in the bakery was dusty.
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11/01/2019
Inspection, Routine
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments:
2-301.14 When to Wash (P)
- An employee in the Starbucks kiosk was observed changing tasks between soiled and clean dishes without a proper hand wash in between.
Corrective action: The employee was educated on proper hand washing.
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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 in aisle 15: black beans (3ea), chicken and stars soup, pasta with chicken, chicken and white rice, creamy tomato, chicken with white and wild rice, tomato soup, and broccoli soup.
Three dented cans of pumpkin were stored with wholesome cans in aisle 14.
Six dented cans of yams were stored with wholesome cans near the dairy section. Corrective action: Follow up to occur.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
Raw chicken was stored above raw pork in the meat display case.
Corrective Action: The manager moved the chicken below the pork at the time of inspection.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments:
4-702.11 Before Use After Cleaning (P)
- Food storage containers were being sanitized in the quaternary ammonium solution in the three compartment sink for less than 1 minute by a Starbucks kiosk.
Corrective action: The employee was educated on proper sanitizing steps.
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| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
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Inspector Comments: 3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Boneless chicken (127°F) and zesty chicken wings (129°F) were held below 135°F on the hot holding unit in the front of the facility. Corrective action: Follow up to occur.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments:
7-201.11 Separation-Storage (P)
- Numerous chemical spray bottles were stored next to single-service containers in the deli department across from the cook line.
Corrective action: Correct immediately.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
The scoop handle was stored in contact with flour on the shelf in the back of the bakery.
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments: 4-801.11 Clean Linens (C)
The oven mitts were soiled in 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 caulking on the preparation sinks in the deli department were torn.
- The caulking was torn under the vent hood above the cook line in the deli department.
- The caulking was separated from the wall on the three compartment sink in the produce room.
- The seal was missing from the wall on the table to the left of the two compartment sink in the seafood area.
- The seal was missing from the three compartment sink in the meat cooler.
- The seal was separated from the wall on the hand sink in the meat cooler.
- The seal was missing from the slicer table in the front deli area.
4-101.19 Nonfood-Contact Surfaces (C)
- The shelves in the walk-in refrigerator in the deli department were rusted.
- The rack was rusty in the bloom box refrigerator.
- The shelves were rusty above the hand sink in the meat cooler.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
- The air curtains were torn in the walk in refrigerator in the bakery and in the dairy walk in refrigerator.
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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 vent above the cook line in the deli department was soiled.
- The fan guards on the condenser units in the meat department back room were soiled.
- The fan guards on the condenser units in the meat department bloom box room were soiled.
- The rack was soiled that stored the single service items in the bakery.
- The milk rollers were soiled in the dairy refrigerator.
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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)
Water was leaking from the metal covering on the wall to the left of the hand sink in the bakery.
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| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
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Inspector Comments:
6-501.18 Cleaning of Plumbing Fixtures (C)
- The faucets on the three compartment sink in the deli department were soiled.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments:
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
- Holes were present in the wall above the hand sink across from the cook line in the deli department.
- The coving to the right of the walk-in freezer in the deli department was separated from the wall.
- Holes were present in the wall above the door in the walk-in refrigerator in the deli department.
- The drywall behind the mop sink was separated from the wall.
6-501.12 Cleaning, Frequency and Restrictions (C)
- The floor below the hand sink across from the cook line in the deli department was soiled.
- The coving throughout the deli department was soiled.
- The ceiling throughout the deli department was soiled.
- The walls throughout the deli department was soiled.
- The caulking on the three compartment sink in the deli department was soiled.
- The walls in the walk-in refrigerator in the deli department were soiled.
- The base coving was soiled throughout the bakery.
- The ceiling vent was dusty in the back bakery area.
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11/05/2018
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: Cheddar worst sausage (48°F) was held above 41°F in the sausage display case refrigerator. Manager discarded package and pulled all product from the top shelf of the unit. The manager also put in a work order.
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| 04a - Critical |
| Sanitation: Manual |
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Inspector Comments: The sanitizer was higher than 400ppm quaternary ammonia in the three compartment sink in the bakery. Discussed proper sanitation levels with the manager.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Non-commercial grade containers were used to store food products throughout the bakery.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The shelves were rusted in the walk in refrigerator in the Deli. The gaskets were torn on the walk in refrigerator in the deli. The door gaskets were torn on the deli side of the two door reach in refrigerator in the shared by the sushi area.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The shelves were soiled in the bakery to the left of the hand sink. The vent hoods were soiled in the bakery above the frosting storage. The microwave was soiled in the bakery by the cake decorating area. The display case door tracks were soiled in the deli. The caulking was soiled on the three compartment sink in the deli.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: The handles to the scoops were stored in contact with flour in the flour bins in the bakery.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The mop sink atmospheric vacuum breaker was leaking. The caulking on the hand sinks in the meat cooler was soiled. The hand sink in the bakery was not completely sealed to the wall.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall was soiled behind dough roll compressor cord in the bakery. The base coving below the hand sink was soiled to the right of the registers in the bakery. A floor tile was missing behind the dish machine in the bakery. The floor was soiled behind the dish machine in the bakery. The floor drain was soiled behind the dish machine in the bakery. The ceiling vents were dusty in the dry storage area of the bakery. The ceiling tiles were hanging in the bakery above the mixers. The wall was separating from the mop sink. Holes were present in the wall behind the hand sink in the fresh cut area to the left of the three compartment sink. The wall was soiled under the preparation tables across from the three compartment sink in the deli.
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10/31/2017
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: Wings on the wing bar measured 114°F-129°F.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Several non-NSF grade food containers were in use throughout the bakery.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gasket on the left door of the reach in refrigerator below the espresso machine in Starbucks was torn. The veneer on the cabinets by the bread slicer in the bakery was chipping off. The door gasket on the dairy walk in cooler was torn. The door gasket on the pizza reach in refrigerator in the deli was torn.
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: The three compartment sink in the meat department was not completely sealed to the wall. The deli three compartment sink was not sealed to the wall.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The interior of the cabinet by the electrical panel in the Starbucks area was soiled. The racks holding cake decorations in the bakery were soiled. The condenser fan covers in the bakery walk in freezer were soiled. The condenser fan covers in the meat department were soiled. The condenser fan covers in the dairy cooler 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: Single service containers were reused in the deli.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The hand sink by the entrance to the bakery was not completely sealed to the wall. The hand sink in the meat department drained slowly. The hand sink in the seafood department was not completely sealed to the wall.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor edging throughout the bakery was soiled. The floor below the clean side drainboard of the bakery three compartment sink was chipped The ceiling around the dish washer vent in the bakery was soiled and not smooth and easily cleanable. The floor below the fryer in the deli was soiled.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Lights in coolers 17 and 18 were not functioning.
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10/12/2016
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A dented can of olives was stored with wholesome cans on the pallets in the produce 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 donning gloves without first 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: Sausage on the pizza make line cold top refrigerator was 50°F. A package of bacon was 44°F in the cured meats cooler.
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| 04a - Critical |
| Sanitation: Manual |
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Inspector Comments: An employee stated that the dough mixing bowl in the bakery was not washed, rinsed and sanitized.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: A container of loose powdered sugar was not labeled.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Several non-food grade containers containing food were observed throughout the facility. Lids to containers in the deli above the three compartment sink were cracked and broken.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets on the following were torn: the two door reach in refrigerator in Starbucks, walk in freezer 17 and 18, the meat department walk in cooler. The curtains in the deli walk in freezer were torn. The veneer on the cabinets in the deli was broken. The shelves in the deli walk in cooler were rusted. The caulking behind the three compartment sinks in the bakery and deli was in poor repair. The trash dollies in the deli were constructed of porous wood, making them not smooth and easily cleanable.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The condenser fans in the walk in coolers throughout the facility were soiled with dust. The interiors of walk in freezers 17 and 18 were soiled with ice accumulation. The door tracks on the deli meat display case were soiled with food debris. The shelves in the deli walk in were soiled with food debris.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: The sanitizer concentration in Starbucks was less than 200ppm quaternary ammonia residual in the three compartment sink and the containers below the espresso machine.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Single service coffee filters were stored unprotected from contamination in Starbucks.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: Single service articles were reused throughout the bakery.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: A hand sink in the deli department was slow to drain. The caulking below the hand sink in the deli department was in poor repair.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The corners and floor-wall junctions throughout the bakery and deli were soiled. Holes were present in the wall above the bakery hand sink. The wall below the bakery hand sink was soiled. The floor was chipped below the bakery three compartment sink, below the oven in the deli and in the meat department.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light was not functioning in the hood above the deli ovens.
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| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
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Inspector Comments: The toilets in the men's and women's restrooms were not completely sealed to the floor.
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06/03/2015
Inspection, Routine
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| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
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Inspector Comments: Shellfish tags are not being stored in chronological order and retained for a period of 90 days.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee was observed wiping their hands on their apron and then returning to food preparation.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The dish machines in the deli and bakery did not achieve a dish surface temperature of at least 160° during the hot water sanitizing cycle.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: Hot water was not present at the hand sink in the back preparation area of the deli. Hot water was not available at the mop sink.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door between the meat cooler room and meat walk-in refrigerator 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 present on the floor and door of the walk-in meat and dairy freezers.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking on the meat display area and deli front service area hand sinks was torn. The mop sink was not sealed to the wall.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall behind the mop sink was in disrepair. Floor tiles below the deli preparation sink were chipped. Wall and floor coving was missing in the back deli preparation area. The ceiling above the bakery dish machine was in disrepair.
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| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments: A non-functioning ice machine was being stored in the back bakery ware washing area.
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07/10/2014
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Several containers of baby formula were expired in the baby formula aisle.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An unapproved employee beverage was stored next to single service items by the display case in the Starbucks.
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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 available for the bakery hand sink across from the ovens.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The cutting board in the deli pizza area was scored. The cutting board in the front service area of the meat department was scored.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The bakery hand sink by the large mixers was not completely sealed to the wall. The bakery handle on the proof riser was in poor repair. Fryer paper that was lining the shelf under the chicken hot holding unit in the deli was not smooth and easily cleanable. The caulking on the deli cook line grill hood was melted. The caulking on the front area hand sink in the meat department was not completely sealed to the wall.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The cutting board in the deli pizza area was stained. The reach-in freezer by the meat department front service area had a build-up of ice.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor by the drain and milk reach-in refrigerator in the Starbucks was cracked. The floor under the displays in the bakery were soiled with debris. The floor in the bakery walk-in refrigerator was soiled with food debris. The floor in the bakery mop sink closet was soiled with debris. The ceiling above the bakery dish machine was melted. The wall behind the deli three compartment sink was soiled with debris. The floor under the meat department three compartment sink was soiled with debris. The base coving throughout the meat department was chipped. The ceiling throughout the deli was soiled.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light above the speed rack cooling area in the bakery was not functioning. A light in the deli cook line fryer hood was not functioning. The lights in the cook line grill hood in the deli were soiled with grease.
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