Violations discussed for correction
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the ref is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
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04/01/2016 | Routine | |
Violations discussed and/ or corrected during inspection.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken, mac/cheese hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Temperature Measuring Devices
Observation: The temperature measuring device located prep cooler is not easily readable.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. starbucks
Correction: Obtain a chemical test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the salad bar
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Distressed Merchandise, Segregation and Location (corrected on site)
Observation: Products for credit, redemption, or return is not being stored in a separate designated area
Correction: Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
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12/08/2015 | Routine | |
Violations discussed for correction.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the small ref (starbucks) is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Light Bulbs Protective Shielding
Observation: Light bulb in salad bar not shielded, coated, or otherwise shatter-resistant. Missing end cap
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in the food prep area/kitchen noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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08/04/2015 | Routine | |
No violations today! All food preparation areas (deli, salad bar, soup bar , wing bar & Starbuck's) are in very good sanitary condition. Very good TCS records: food log temperatures are very consistent with current refrigerator temperatures.
No violation noted during this evaluation. | 04/22/2015 | Routine | |
Observations discussed with managers. All food prep areas are in very good sanitary condition at today's visit.
- Temperature Measuring Devices (corrected on site)
Observation: The temperature measuring device in the sandwich prep unit was not properly located in the coldest part of the unit.
Correction: Relocate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature.
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12/05/2014 | Routine | |
No violations at today's inspection. All food prep areas are in very good sanitary condition.
No violation noted during this evaluation. | 08/11/2014 | Routine | |
Observation discussed & corrected with manager.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the fry station is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the cardboard boxes preventing its use.
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03/12/2014 | Routine | |
Observations discussed with managers. Kitchen appears to be in very good, sanitary condition.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils (tongs on rotisserie oven handle) improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
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12/04/2013 | Routine | |
Observations discussed with managers.
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: The temperature measuring device in one food prep unit was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Non-Food Contact Surfaces
Observation: The faucets of the deli's handsink and prep sink are in need of cleaning,
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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08/22/2013 | Routine | |
Observayions discussed with managers.
- Temperature Measuring Devices (corrected on site)
Observation: The temperature measuring devices in the prep units were not visible at the front of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Prohibitions (corrected on site)
Observation: A clean cutting board and a clean wire rack were found stored on the handles of the three compartment sink.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
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04/23/2013 | Routine | |
Observations and time logs reviewed & discussed with managers.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the chicken prep area is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the rolling service cart preventing its use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor below can rack is noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Maintenance Tools - Storing Maintenance Tools (corrected on site)
Observation: Mop stored in dirty mop water in kitchen.
Correction: Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
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12/19/2012 | Routine | |
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