Observed no flies in facility. Thank you for your cooperation.
No violation noted during this evaluation. | 10/7/2015 | 1st Recheck | |
HAACP: Pest protection
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Handwashing sink located in barista area did not have paper towels.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Inspector found dumpster lids opened.
Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use.
- Outside storage area clean, enclosure properly constructed
Inspector found dumpster area cluttered with litter.
Outside storage areas or enclosures where garbage and refuse containers are stored shall be maintained clean.
- Critical: Presence of insects/rodents. Animals prohibited
Inspecter observed excess of flys in display case and various places in establishment.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
- Floors properly constructed, clean, drained
•Floors in back area and barista area are soiled.
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9/24/2015 | Routine | 90 |
HACCP: Discussed and provided hand washing haccp sheet. Sanitizer used is Quats.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1) A internal temperature of sausage cheddar breakfast sandwiches, date marked 5-8, were taken in the small sandwich cooler in the front. Three of the sandwiches were at a internal temperature of 50-57 degrees F. A internal temperature of a bacon and egg breakfast sandwiches, date marked 5-9, in the same cooler were at 39-41 degrees F. Discussed with the manager about discarding all 11 sausage cheddar sandwiches dated 5-8 in the cooler. The manager agreed and these will be discarded. 11 sandwiches total were discarded. Air temperature of the cooler ranged between 38 at the bottom of the cooler and 60 at the top. Cooler has been embargoed due to uneven temperature. The oven is not working correctly at this time so there is not reason the cooler should be at 60 degrees F. because no one is going in and out of the cooler. Moved all items to the back coolers.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Corrected the thermometer in the front of the cooler is reading 40 degree F. Recommend to have the cooler serviced for safe measure but as of now it at the proper temperature and can be used. Keep any eye on the coolers temperature possibly do not stock it as full to promote better circulation through out the cooler. Embargo tag was removed.
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5/8/2015 | Routine | 95 |
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1) A internal temperature of sausage cheddar breakfast sandwiches, date marked 5-8, were taken in the small sandwich cooler in the front. Three of the sandwiches were at a internal temperature of 50-57 degrees F. A internal temperature of a bacon and egg breakfast sandwiches, date marked 5-9, in the same cooler were at 39-41 degrees F. Discussed with the manager about discarding all 11 sausage cheddar sandwiches dated 5-8 in the cooler. The manager agreed and these will be discarded. 11 sandwiches total were discarded. Air temperature of the cooler ranged between 38 at the bottom of the cooler and 60 at the top. Cooler has been embargoed due to uneven temperature. The oven is not working correctly at this time so there is not reason the cooler should be at 60 degrees F. because no one is going in and out of the cooler. Moved all items to the back coolers.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Corrected the thermometer in the front of the cooler is reading 40 degree F. Recommend to have the cooler serviced for safe measure but as of now it at the proper temperature and can be used. Keep any eye on the coolers temperature possibly do not stock it as full to promote better circulation through out the cooler. Embargo tag was removed.
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5/8/2015 | Recheck | |
Frozen foods frozen. No hot foods at time of inspection.
Quat sanitizer used at 200 ppm in sanitizer and in three compartment sink.
HACCP - Discussed date marking of milk, employees state is used within 24 hours of opening. Discussed food handler training.
No violations noted by this inspector at time of inspection.
No violation noted during this evaluation. | 9/4/2014 | Routine | 100 |
HACCP - temperatures in front cooler 55F, temp log that Starbucks has also indicates that at 130 check the temps were recorded at 55F. Discussion with shift supervisor, Alexander, who provided temperature logs that showed product had been out of temp since 130p. Only juices marked as "Keep Refrigerated" and these were moved to refrigerator. Continue to monitor refrigerator to ensure temperatures cycle back down to 41F before returning product.
Quat sanitizer used.
Heat used in dish machine.
Frozen foods frozen.
No violation noted during this evaluation. | 5/27/2014 | Routine | 100 |
HACCP: Maintain the undersides of equipment and shelving where food and beverages may splatter.
- Food contact surfaces of equipment and utensils clean
Lower interior of the 3 door cooler in back has spilled milk (some dried) at the bottom.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of accumulated soil.
- Lighting provided as required. Fixtures shielded
Lights over the pastries are not shielded nor are they safety glass.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
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9/10/2013 | Routine | 97 |
| HAC|CP: Remember to look up and under where foods and liquids may splash.. This what will fall into food or drinks.
POST THE LICENSE IN FULL PUBLIC VIEW ASAP.
A referral will be made to the city plumber to check the piping set up under the sink and ice bin near the espresso machines.
No violation noted during this evaluation. | 4/9/2013 | Routine | 100 |
HACCP: Proper handwashing includes the final step of using the paper towel to turn the water fixture off.
- Non-food contact surfaces clean
Pump tops and plastic containers soiled: some around where lids fit and some on top of metal lids.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Plumbing installed and maintained
Leaking faucet fixture connection at base at sink in blender area. Repeir to eliminate leak and potential contamination to water supply.
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9/10/2012 | Routine | 98 |
HACCP : Keep accessory areas such as high platforms, cords and pipes clean and free from build up.
There were no violations noted at the time of inspection.
No violation noted during this evaluation. | 4/9/2012 | Routine | 100 |
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