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06/24/2019
Inspection, Routine
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
6-301.14 Handwashing Signage (C)
Hand washing signs were not posted at the hand sinks throughout the facility.
Corrective action: The inspector provided hand washing signs at the time of inspection.
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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 the can aisle: whole green chilis 1ea, refried beans 1ea, french style green beans 1ea, blackeyed peas 2ea, whole peeled tomatoes 2ea, mixed vegetables 1ea, crushed tomato and basil 3ea, diced tomatoes 1ea, whole kernel corn 2ea, diced fire roasted tomatoes 1ea, peeled tomatoes 1ea, extra sweet corn 3ea, sweet corn and peppers 2 ea, clam chowder soup 1 ea, and cream of mushroom soup 3ea. The cans were removed from the sales floor immediately.
Corrective action: Follow up to occur.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments:
4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (Pf)
The surface temperature of clean dishes did not reach 160°F during the sanitizing cycle of the dish washing machine in the deli.
Corrective action: Follow up to occur.
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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)
Chocolate topped cheesecake (45°F) was stored above 41°F in the refrigerated island in the bakery department.
Corrective action: The person in charge moved the food product to the walk-in refrigerator
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| 36 - Good Retail Practices |
| Thermometer provided & accurate |
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Inspector Comments:
4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy (Pf)
A conspicuous thermometer was not present in the meat and seafood refrigerated display cases in the meat 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:
4-101.19 Nonfood-Contact Surfaces (C)
The air curtain was torn at the entrance of the walk in refrigerator in the deli.
The dry storage racks were rusty in the back deli.
The door gasket was torn on the grocery walk in freezer.
Ice accumulation was present in the grocery walk in freezer.
The racks were rusty in the two door reach in refrigerator in the meat department.
The gasket was torn on the three door reach in freezer in the meat department.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
The seal was separated from the hood flashing above the cooking equipment in the back deli area.
4-501.12 Cutting Surfaces (C)
The cutting board in the Starbucks kiosk was scored.
The cutting boards throughout the meat department were scored.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
The plastic shelving on the self-serve soup station in the deli department was chipped.
The veneer on the cabinets in the cake decorating area of the bakery department was chipped.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments:
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The fan covers on the condenser units were dusty in the meat department.
The door gasket on the reach-in refrigerator near the hand sink in the Starbucks kiosk was soiled.
The door gasket on the reach-in refrigerator below the espresso machine in the Starbucks kiosk was soiled.
The plastic shelving on the self-serve soup station in the deli department was soiled.
The bottom shelf in the grab-n-go refrigerated island in the deli department was soiled.
The interior of the microwave in the bakery department was soiled.
The handles on the cabinets in the cake decorator area of the bakery department were soiled.
The fan guards on the condenser unit in the meat department walk-in refrigerator were soiled with dust.
The door runners on the meat display case in the meat department were soiled.
The interior of the meat display case in the meat department were soiled.
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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 spray nozzle on the three compartment sink in the Starbucks kiosk was leaking upon inspection.
The hand sink near the large mixers in the bakery department was slow to drain.
The bell cap on the atmospheric vacuum breaker on the mop sink faucet was missing.
The hand sink was leaking in the service area in the deli.
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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 basin of the mop sink was soiled.
The spray nozzle on the three compartment sink in the meat department was soiled.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments:
6-501.12 Cleaning, Frequency and Restrictions (C)
The floor in the ovens in the bakery department was soiled.
The wall was soiled below the three compartment sink in the back deli area.
The ceiling was soiled above the three compartment sink in the back deli area.
The floor was soiled underneath the equipment on the cook line in the back deli area.
The walls surrounding the mop sink were soiled.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
Holes were present in the wall to the left of the three compartment sink in the meat department.
Holes were present above the three compartment sink in the produce department.
The floor tile was cracked below the three compartment sink in the back deli area.
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07/19/2018
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee in the deli department was observed donning gloves before first washing their hands. Corrective action: The employee was educated on proper hand washing.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An approved employee beverage was stored next to the hand sink in the coffee shop area. Corrective action: The employee moved the beverage to an approved location.
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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 out of temperature control in the deli department pasta open-air refrigerator: Basil pesto (47°F), grated parmesan cheese (47°F), shredded romano cheese (46°F), mushroom ravioli 10 oz (50°F), 5 cheese tortellini (49°F), cheese lover tortellini (47°F), artichoke ravioli (49°F), mozzarella cheese ravioli (48°F), spinach and cheese tortellini (49°F), butternut squash ravioli (47°F), marinara sauce (51°F), italian sausage ravioli 10 oz (49°F), italian sausage ravioli 9 oz (50°F), mushroom ravioli 9 oz (47°F), 4 cheese ravioli (47°F), basil pesto Rana (49°F), parmesan gnocchi (49°F), sliced turkey breast (47°F). Corrective action: The person in charge disposed of the product, see voluntary condemnation.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The dish machine in the deli department failed to reach 165°F on the final rinse cycle after three attempts. Corrective action: The person in charge called out a technician to fix the units.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The cutting board in the coffee shop near the oven was scored. The cutting boards on the hot holding unit and on the cold holding unit to the right of the hot holding unit in the deli department were scored. The cutting board near the plastic wrapper in 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 door gasket on the walk-in freezer in the grocery receiving area was in disrepair. The shelves in the reach-in refrigerator near the bone cutting unit in the meat department were soiled with a rust-like substance.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The cutting boards on the preparation table near the bone cutting unit were stained.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets on the reach-in refrigerators in the coffee shop were soiled. The door gaskets on the reach-in refrigerator below the oven in the front service area in the deli were soiled. The sliding doors to the deli meat cold-holding cases in the deli department were soiled.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking on the hand sink in the cake decorating area in the bakery department was in disrepair. The caulking on the left hand sink in the employee womens restroom was in disrepair.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Holes were present in the wall to the left of the three compartment sink in the meat department. The ceiling throughout the deli department was soiled. The walls throughout the deli department were soiled. The coving in the deli department behind the three compartment sink was in disrepair.
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05/10/2017
Inspection, Follow-Up
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Repeat violation: One can of fire roasted salsa and one can of pear halves were severely dented and were being displayed for sale to customers on the food discount rack.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: Repeat violation: An employee in the deli was observed returning to the front counter to serve a customer and donned clean gloves without first washing their hands. An employee at Starbucks was observed handling money and then went to prepare a drink for a customer without first washing their hands.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: Repeat violation: Various items were stored in the basin of the hand sink next to the three compartment sink in the meat department.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Repeat violation: Hot water was not available at the hand sink next to the slicer in the meat department. The three compartment sink in the meat department did not reach a minimum hot water temperature of at least 110°F.
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04/24/2017
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Three dented cans of cheese pasta sauce and one dented can of hearts of palm were being displayed for sale to customers on the food discount rack.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: Several employees throughout the departments were observed washing their hands improperly for less than 15 seconds. An employee in the deli was observed returning the front counter to serve a customer and donned clean gloves without first washing their hands.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee at Starbucks was observed wiping their hands on their apron after warewashing.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Hot water was not available at the two hand sinks and three compartment sink in the meat department.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: A bulk bin of breading next to the fryer station in the deli was unlabeled.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door knobs on the interior of several walk-in cold units were in disrepair.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The door tracks of several display coolers in the deli 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 bucket at Starbucks measured less than 200 ppm quaternary ammonia.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The top of the atmospheric vacuum breaker on the mop sink was missing. The wall around the mop sink was soiled with dirt and debris. The three compartment sink and hand sink in the meat department and the hand sink in the seafood department were leaking. The floor coving under the large preparation table in the meat department was rusty and in disrepair. The hand sinks in the meat and produce departments were inadequately sealed to the wall.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Holes that were not smooth and easily cleanable were present in several areas of the walls throughout the departments. Several floor tiles in the storage room in the deli were cracked and in poor repair.
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04/20/2016
Inspection, Routine
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The dish machine in the deli did not provide the required 180°F sanitation temperature. The bakery dish machine did not provide the required 180° rinse temperature.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Several cutting boards in the deli were scored.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Caulking on the deli single service table was in disrepair. The door gasket on the deli reach-in refrigerator was torn. Caulking on both deli preparation sinks were in disrepair. Caulking on the meat area hand sink was in disrepair.
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| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
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Inspector Comments: An thermometer was not observed inside the meat/sushi display case.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: Several cutting boards in the deli area 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 door gasket on the deli reach-in refrigerator was soiled with food debris. The ventilation hood in the deli cook-line was soiled with grease.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: Caulking on the deli hand sink in the front service area was in disrepair. Caulking on the bakery hand sink was in disrepair. Ice build-up was observed on the deli walk-in freezer ceiling. Holes were observed throughout the facility walls. The coving on the wall next to the meat/seafood display case was in disrepair. The wall by the produce area hand sink was soiled with liquid debris.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments:
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07/15/2014
Inspection, Routine
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Containers in the bakery area were not labeled.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Non-NSF approved containers were being used for food storage in the bakery and deli areas. The shelves in the fish storage reach-in refrigerator were rusty. The cutting board in the produce preparation area was not smooth and easily cleanable.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The food preparation sinks in the deli area were 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 top of the dish machine was soiled.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The hand sink in the bakery area was soiled.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The ceiling in the deli area was soiled with dust. The wall behind the dish machine was soiled.
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