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08/08/2019
Inspection, Routine
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: The final sanitization rinse temperature of the bakery department high temperature dishmachine could not be verified due to the unit malfunctioning (Priority Foundation). Corrective Action: A repair order was submitted and the unit will be verified during re inspection.
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| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
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Inspector Comments: Cooked chicken wings were hot holding between 119 - 127°F on the wing bar station near the deli department (Priority).
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: Caulking around the deli department ventilation hood was torn (Core).
A door gasket on the Starbucks area milk reach in refrigerator was torn (Core).
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: Several holes were present in the wall near the produce back room area three compartment sink (Core).
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments: Several light bulbs were not functioning in the produce area walk in refrigerator (Core).
Several light bulbs in the deli department ventilation hood were not functioning (Core).
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08/30/2018
Inspection, Routine
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The high heat dish machine failed to reach 160° F.
Corrective action: follow-up required.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: A torn door gasket was observed on the organic milk and the deli stand alone refrigerators.
Rust was observed on the shelves in the deli walk in refrigerator.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: Debris accumulation was observed on the fan in the walk in produce refrigerator.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light shield was observed missing in the meat preparation walk in refrigerator and in the bakery walk in refrigerator.
A fixture in the meat preparation walk in refrigerator was in disrepair.
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| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
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Inspector Comments: A trash receptacle for sanitary products, in the ladies' restroom, was observed with no lid.
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10/23/2017
Inspection, Routine
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| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
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Inspector Comments: The shellfish tags were not being marked with the empty date.
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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 potentially hazardous food items were being stored above 41°F in the deli salad display refrigerator: apple wood smoked ham, roasted turkey brest, chicken brest, and summer slaw at 46°F; potato salad, macaroni salad, and chicken bacon ranch salad at 45°F; and coleslaw and deviled egg salad at 44°F. The small meat and cheese deli refrigerator were holding munster cheese at 48°F-50°F, turkey at 46°F-48°F, panchetta at 46°F-47°F, and chorizo at 44°F. Two slices of cheese cake were 47°F in the cake display case in the bakery. Several various cheeses were 47°F-49°F in the cheese island refrigerator. The Pillsbury reach down cookie dough refrigerator was holding various cookie doughs at 53°F.
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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 provided to the sea food department hand sink.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gasket was torn on the reach-in refrigerator across from the the salad display refrigerator in the deli.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The exteriors of the bulk spice bins were soiled with debris in the deli.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Several boxes of single-use gloves were stored on the floor under the meat department storage shelf.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The handles of the bakery hand sink faucet were heavily soiled with frosting across from the ovens. The deli hand sink was slow to drain near the raw meat walk-in refrigerator. The caulking was loose on the deli hand sink by the slicers.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor of the soda syrup room was soiled with soda syrup. The floor around the donut decoration station was soiled with debris. Several small holes were present in the walls near the meat department three-compartment sink and mop sink.
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10/25/2016
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Two #10 can of mandarin oranges were severely dented and were stored with wholesome ingredients on the bakery department storage shelf. A package of farmers cheese was partially moldy in the deli department reach-in display refrigerator at the deli counter.
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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 donning gloves without first washing their hands. An employee in the bakery department was observed washing their hands for about 10 seconds, and the employee did not wash their hands for 20 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: Several containers of whole chickens were 115°F sitting out on the back preparation table in the deli department.
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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 foods in the deli reach-in display refrigerator were holding above 41°F including roast turkey at 44°F, pasta salad at 48°F, egg salad at 46°F, chicken ranch pasta salad at 45°F, breaded chicken at 48°F, and carving ham at 47°F. Two large pans of chicken pieces were 58°F sitting out on the back preparation tables in the deli department.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The caulking was soiled on the meat department three-compartment sink. The bakery department storage cupboard had several doors that were not securely attached to the storage cupboard. The caulking was loose on the cake decorating counter top in the bakery department. The black counter top preparation table was not sealed to the wall in the deli.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: Several oven mitts in the bakery department were soiled.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The exteriors of the bulk chicken breading container and the bulk spice container were soiled with food debris.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The meat department three-compartment sink faucet was leaking. The caulking was soiled with debris on the meat department cutting area hand sink. The deli department three-compartment sink faucet was leaking.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Small holes were present in the wall above the ware wash area hand sink in the deli department. Duct tape was used to cover up a missing vent in the ceiling above the back preparation table in the deli department. The wall around the deli department preparation sink was soiled with food debris. An area of base coving was missing from the wall around the preparation table across from the fryers in the deli department.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: The lights in the general walk-in freezer were not shielded.
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| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments: The deli department dish washer was not functioning correctly and was not in use.
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| 15a - Non-Critical |
| Other Operations: Personnel: clean clothes, hair restraints, authorized |
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Inspector Comments: An employee in the deli was wearing a watch while preparing food.
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10/14/2015
Inspection, Routine
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: A small package of roast beef was 46°F in the deli reach-in refrigerator. A container of apple slaw was 44°F-45°F in the deli display cooler.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The caulking was soiled on the deli department three-compartment. The deli department preparation tables were caulked in place. The deli department grill hood flashing was loose and secured to the wall. The caulking was loose and soiled around the cake decoration counter top in the bakery department. The large bakery department mixers were not sealed to the floor. The caulking was soiled on the meat department three-compartment sink. The door gasket was torn on the single-door reach-in refrigerator at Starbucks. The caulking was loose between the hand sink and preparation counter top at Starbucks. The cutting board at the sandwich preparation area in the deli was deeply grooved. A torn door gasket was observed on the walk-in refrigerator in the bakery.
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| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
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Inspector Comments: A thermometer was not provided in the two-door reach-in refrigerator at Starbucks. The thermometers outside of the bakery walk-in refrigerator and the bakery walk-in freezer were not operating properly.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: Several oven mitts were soiled with debris in the bakery department. The rollers of the small pizza oven in the deli were soiled with food debris.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The clean dish storage shelf below the deli department preparation tables was soiled with food debris. The exterior of the chicken breading container was soiled with debris in the deli department. The exterior of the bottom Auto Shaam oven was soiled with grease and debris in the deli department. The deli department grill hood was soiled with dust. The back side of the main cake display cooler in the deli department was soiled with food crumbs in the container storage area. The fan guards were soiled with dust in the meat cutting room in the meat department. The fan guards in the bakery walk-in refrigerator were soiled with dust. The fan guards in the produce walk-in refrigerator were soiled with dust.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Several scoops were stored with their handles in contact with the chicken breading in the bulk chicken breading container in deli department.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: Several toppings were stored in single-use containers in the bakery department.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The sprayer faucet on the deli department three-compartment sink was taped together. The men's employee restroom hand sink hot water faucet was leaking.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Floor coving was not provided under the deli department three-compartment sink and preparation sink. The ceiling vent cover outside of the walk-in refrigerator and walk-in freezer in the bakery was soiled with dust. The wall by the mop sink in the bakery was soiled with debris. The floor coving was damaged by the bakery dry storage area. A hole in the wall was observed beneath the two-compartment and hand sink in the seafood department.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: There were two lights unshielded in the dairy department walk-in cooler. Several light bulbs were not functioning correctly and several light shields were broken in the main walk-in freezer. A light in the deli vent hood was not functioning correctly.
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| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
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Inspector Comments: A personal jacket was stored with single-use bakery containers in a cupboard in the cake decorating area of the bakery department.
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| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments: The deli department dish washer was not functioning correctly and would not work and was not in use.
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| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
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Inspector Comments: The toilet lid in the mens restroom was broken.
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07/09/2014
Inspection, Follow-Up
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| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
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Inspector Comments: 7/9/14 follow-up: Shellfish tags for mussels were not being marked with a final sale date.
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: 7/9/14 follow-up: Two dead oysters were stored with wholesome oysters in the seafood display case. Twelve containers of moldy strawberries were stored with wholesome containers in the display case in the produce area.
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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: Additional violation on 7/9/14 follow-up: Cooked pizza was 108°F on display in the deli and was not marked with a discard time per this facility's time as a public health control plan.
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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: 7/9/14 follow-up: Grape leaves stuffed with rice were 45°F and feta stuffed olives were 54°F in the deli olive bar.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: 7/9/14 follow-up: The dish washer in the bakery was not functioning at the time of inspection.
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06/24/2014
Inspection, Routine
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| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
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Inspector Comments: Shellfish tags for oysters and clams were not being kept with the product prior to sale. Employees were not writing final sale date on shellfish tags.
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A box of moldy strawberries was stored with wholesome berries in the produce display cooler. Several dented cans were stored with wholesome cans in the Italian food aisle.
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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: Olives with blue cheese at the olive bar were 46°F.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The dish machine in the bakery was not operational at the time of the inspection.
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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 to the hand sink in the meat cutting room or the men's restroom in the front of the store near the water fountains.
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| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
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Inspector Comments: The fly strips in the bakery had a large accumulation of flies and were not changed appropriately.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: A bottle of degreaser was stored on the vegetable preparation sink in the deli department.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: An unlabeled spray bottle used for food preparation was stored on the bakery preparation table.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Several non-commercial food containers were in use throughout the bakery.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The oven mitts in the bakery were soiled with food debris.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The fan covers in the walk-in dairy refrigerator were soiled with dust. Loose sugar and flour was not cleaned from the shelves in the baking aisle at a frequency that prevents accumulation.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The ovens in the deli department were not provided with the ASSE 1022 dual check valve backflow prevention devices.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor behind the frosting storage rack in the bakery was soiled with food debris. The ceiling above the dish machine in the bakery was in disrepair. The floors in the walk-in refrigerator and freezer in the bakery were in disrepair. In the bakery mop sink area the floors were soiled and damaged. The ceiling vent outside of the walk-in freezer in the bakery was soiled with dust. The floor drain for the soda machine in the deli was soiled. The walls for the fryer vent hood in the deli was in disrepair with several gaps in connecting pieces. The floor tiles under the vent hood in the deli were in disrepair and had missing tiles.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: In the walk-in freezers in the bakery and deli there was ice buildup on one of the light bulb covers and one of the lights was not working. One of the light bulbs in the grocery freezer was not in working condition.
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| 14e - Non-Critical |
| Physical Facilities: Ventilation |
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Inspector Comments: The fryer in the bakery was not completely under the ventilation hood.
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| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
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Inspector Comments: The toilet paper in the men's and women's restrooms near the coffee shop was not secured in toilet roll dispensers.
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04/02/2014
Inspection, Routine
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Non-commercial equipment and containers were being used in the meat department kitchen
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The caulking on the 3-compartment sink in the meat department was moldy.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The metal racks in the meat department kitchen were soiled with dirt. The vent fans in the meat department were soiled with dust. The vents were soiled with dust on the hood in the deli.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The hand sink was soiled with dirt in the receiving area behind the seafood counter. The caulking on the hand sink was in poor repair. The faucet was loose on the hand sink in the seafood department. The mop sink in the receiving area of the store and at the bakery was soiled with dirt.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Two lights were not working in the meat freezer. The lights were not covered in the dairy walk-in refrigerator. A light was not working in the bakery freezer. The lights were not shielded under the vent hood in the deli.
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10/03/2013
Inspection, Critical Item
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A dented can of pineapple and a dented can of mandarin oranges were stored in the bakery with wholesome cans.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An employee beverage was stored in the produce walk-in cooler above customer food.
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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: chicken noodle soup at the soup island was hot held at 85°F.
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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: Jambalaya and potato salad were in the deli cold case holding at 44°F.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Soap was not provided at the handsink nearest to the deli dish machine.
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| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
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Inspector Comments: Multiple flies were observed in the bakery and deli departments.
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