| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 01/02/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli Full-Service Salad Case | 35 |
| Deli Full-Service Meat/Cheese Case | 28 |
| Deli Walk In Cooler | 26 |
| Deli Walk In Freezer | -8 |
| Bakery Walk In Cooler | 33 |
| Meat Department Walk In Cooler | 20 |
| Meat Department Full Service Case | 34 |
| Seafood Department Upright Prep Cooler | 35 |
| Seafood Department Upright Prep Freezer | 2 |
| Seafood Full-Service Case | 30 |
| Back Room Walk In Freezer | -18 |
| Back Room Walk In Cooler | 31 |
| Pick Up Walk In Cooler | 28 |
| Pick Up Walk In Freezer | 10 |
| Starbucks Undercounter Prep Coolers | 34-37 |
| Description | Temperature | State Of Food |
|---|---|---|
| Chicken Tenders | 190 | |
| Green Beans | 200 | |
| Potato Salad | 39 | |
| Greek Pasta Salad | 39 | |
| Chicken Salad | 42 | |
| Deli Smoked Ham | 32 | |
| Deli Honey Maple Ham | 32 | |
| Raw Salmon | 36 | |
| Ground Beef Raw | 40 | |
| Italian Sausage Raw | 40 | |
| Steamed Shrimp | 40 | |
| Bone In Fried Chicken | 175 | |
| Rotisserie Chicken | 185 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Deli Three Compartment Sink | 200 | Kay Quat | |||
| Bakery Three Compartment Sink | 200 | Kay Quat | |||
| Produce Three Compartment Sink | 200 | Kay Quat | |||
| Meat Three Compartment Sink | 200 | Kay Quat | |||
| Seafood Three Compartment Sink | 200 | Kay Quat | |||
| Ware Wash Machine Bakery | Water | 178.4 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions | out | Noted that the ware wash machine in the deli department was showing a final rinse temperature of 130 degrees to 135 degrees at the time of inspection. Rinse temperature was re-checked on several wash cycles with TDA verified thermometer. | Priority (P) | 1 | |
| 40,41 Utensils | in | 0 | |||
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled | in | 0 | |||
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining | out | Observed metal prep pans in the deli department stacked and stored as clean without allowing complete drying before being stored. | Core (C) | 0 | |
| 44,45 Utensils and equipment | in | 0 | |||
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips | in | 0 | |||
| 44,45 0080-04-09-.04(5)(a)10 Warewashing machine must have a wash solution temperature no less than 150F | out | Noted that the ware wash machine in the deli showed a wash temperature of 110 degrees on the machine gauge at the time of inspection. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
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