Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
01/14/2025 High Risk Food Retail Yes No

Equipment Temperatures


Description Temperature
Under Counter Prep Cooler BOH 35
Upright Prep Cooler BOH 39
Upright Prep Freezer BOH -4
Walk In Freezer Deli -9
Walk In Cooler Deli 36
Salad Prep Cooler BOH 37
WOK Cooler FOH 28
Pizza Prep Cooler FOH 35
WOK Prep Station Cooler FOH 39
Back Bar Meat Case FOH 39
Full-Service Salad Case Deli 36
Full-Service Deli Meat Case 32
Walk In Cooler Produce 33
Walk In Cooler Seafood 32
Full-Service Case Seafood 36
Walk In Cooler Meat 34
Under Counter Coolers Starbucks 34, 35, 36, 36
Back Room Walk In Freezers -5 & -10
Dairy Walk In Cooler 38
Sushi Under Counter Prep Cooler 36
Sushi Retail Case 29

Food Temperatures


Description Temperature State Of Food
Bone In Fried Chicken 186
Rotisserie Chicken 195
Sliced Tomato 39
Sliced Roast Beef 40
Bowtie Pasta 39
Potato Salad 37
Pizza Sausage Crumbles 35
Pizza Beef Crumbles 35
Black Forest Turkey Chub 32
Honey Molasses Ham Chub 33
Salad Bar Items 37 to 40
Taco Meat (Salad Bar) 181
Hash Brown Casserole 183
White Gravy 175
Stuffed Mushrooms (Seafood) 35
Neptune Salad (Seafood) 36
Sushi Raw Salmon 38
Sushi Alaska Salad 39
Sushi Hibachi Shrimp 41
Sushi Cucumber Sticks 42
Sushi California Roll 39
Sushi Alaska Roll 41

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Three Compartment Sink Deli 200 Q-San 10
Ware Wash Machine NA Water 160.0
Three Compartment Sink Bakery 200 Q-San 10
Three Compartment Sink Produce 200 Q-San 10
Three Compartment Sink Seafood 200 Q-San 10
Three Compartment Sink Meat 200 Q-San 10

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
14 Food contact surfaces; clean and sanitized in 0
14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. out -Observed dried food residue on the Buffalo Chop blade and shaft from prior days use. Deli team members recleaned and sanitized the Buffalo Chop blade and shaft at the time of inspection. Priority Foundation (PF) 2
19,20 safe temperature holding in 0
19,20 19 Hot holding temperature in 0
19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods out Observed a container of loaded potato soup at the soup bar with an internal temperature of 109 degrees. Soup was checked internally with TDA verified thermometer. PIC discarded the soup at the time of inspection. Priority (P) 1
19,20 20 Cold holding temperature in 0
19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods out Observed a bag of sliced Swiss Cheese and a bag of sliced American Cheese in the deli prep station (BOH) with internal temperatures of 47 degrees and 50 degrees. Temperatures were checked internally with TDA verified thermometer. PIC discarded cheese items at the time of inspection. Priority (P) 1
21,22 Date & Time for food safety in 0
21,22 21 Date Marking and Disposition in 0
21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F out Observed 2 bags of sliced Roast Beef in the deli upright prep cooler (BOH) with discard dates of 1-10-25 and 1-11-25. PIC discarded the sliced Roast Beef at the time of inspection. Priority (P) 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(3)(b)4 Test Kits to measure concentration of sanitizing solutions. out -Noted that the sanitizer test strips in the Produce Department were damaged/unusable from being wet. -Noted that the sanitizer test strips in Starbucks had an expiration date of January 2024. Test strips were also damaged/unusable from being wet. Priority Foundation (PF) 0
46 Non-food contact surfaces clean in 0
46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. out -Observed food soil buildup on the upper interior of the ware wash machine. -Observed dry meat soils on the interior framework of the band saw in the meat department. Deli team members cleaned the interior on the dish machine at the time of inspection. Band saw framework was recleaned at the time of inspection. Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 15 85 85
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 1 44 97
Priority (P) 49 3 46 93
Priority Foundation (PF) 39 2 37 94