| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 04/16/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli Sushi Prep Table | 35 |
| Deli Retail Cooler | 38 |
| Deli WIC | 34 |
| Deli RIC- Asian Food Prep | 36 |
| Deli Salad RIC | 37 |
| Deli Lunchmeat RIC | 34 |
| Meat WIC | 30 |
| Meat Case | 28 |
| Seafood Case | 29 |
| Seafood 2 Door RIC | 27 |
| Produce WIC | 40 |
| Produce RIC | 39 |
| Dairy WIC | 35 |
| Starbucks Retail RIC | 34 |
| Starbucks Under Oven RIC | 33 |
| Salad Bar | 37 |
| Description | Temperature | State Of Food |
|---|---|---|
| California Roll | 36 | |
| Crab Stick | 41 | |
| Chopped Peppers | 42 | |
| Egg Salad | 41 | |
| Broccoli Salad | 40 | |
| Cut peaches | 41 | |
| Cut Watermelon | 36 | |
| Cut Pineapple | 35 | |
| Sliced Hame | 42 | |
| Fried Rice | 157 | |
| Korean Pork | 161 | |
| Chicken Pasta | 137 | |
| Pork Chop | 143 | |
| Fried Chicken | 139 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Starbucks 3-Bay Sink | 300 | Kay Quat II | 68 | ||
| Deli 3-Bay Sink | 200 | Kay Quat II | 70 | ||
| Produce 3-Bay Sink | 300 | Kay Quat II | 72 | ||
| Bakery 3-Bay Sink | 250 | Kay Quat II | 67 | ||
| Meat 3-Bay Sink | 200 | Kay Quat II | 68 | ||
| Seafood 3-Bay Sink | 250 | Kay Quat II | 72 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 19,20 safe temperature holding | in | 0 | |||
| 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 two pans of in-house prepared chicken salad to be tempted at 47F and 48F with a state calibrated thermometer while stored in the deli salad cold case. Other food items in the unit tempted 41F or below. | Pans were voluntarily discarded. The manager stated that they would preform coaching to address cooling procedures. | Priority (P) | 0 |
| 37 Personal Cleanliness | in | 0 | |||
| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. | out | Observed 3 employees in the store Starbucks to be preparing food items and drink without a proper hair restraint. Employees were wearing visors, which do not fully cover the head. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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