Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
09/19/2025 High Risk Food Retail No Yes

Equipment Temperatures


Description Temperature
Starbucks Lowboy Reach In Cooler 39F, 42F, 38F
Starbucks Reach In Freezer 12F
Blast Chiller 38F
Deli Chicken Walk In Cooler 37F
Deli Display Case 33-39F
Bakery/Deli Walk In Cooler 35F
Bakery Walk In Freezer 6F
Bakery Reach In Cooler 39F
Murrary Cheese Lowboy Reach In Cooler 38F
Meat Cut Room 53F
Meat Walk In Cooler 30F
Meat Display Case 48-55F
Seafood Display Case 37F
Seafood Walk In Cooler 39F
Produce Walk In Cooler 38F
Grocery Walk In Freezer -8F
Dairy Walk In Cooler 38F
Retail Dairy Reach In Coolers 31-36F
Retail Reach In Freezers -8- 15F
Retail Raw Meat Reach In Cooler 31-34F
Retail Lunch Meat Reach In Cooler 31-37F
Retail Murray Cheese Reach In Coolers 34-40F
Retail Deli Reach In Coolers 31-35F
Retail Produce Reach In Coolers 32-39F
Pick Up Reach In Cooler 29F, 39F, 33F
Pick Up Reach In Freezer 8F

Food Temperatures


Description Temperature State Of Food
Whole Chickens 178F, 196F
Deli Turkey Chub 37F
Deli Colby Jack Cheese Loaf 34F
Deli Bologna Loaf 33F
Jalapeno Poppers 43-48F
Raw Pork Chop 43F
Raw Sausage 42F
Raw Ground Beef 39F
Raw Filets 38F, 42F
Cooked Shrimp 38F
Raw Salmon 37F
Raw Tuna 39F

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
Starbucks Triple Sink Try 1 0 Kay Quat II 101F
Starbucks Triple Sink Try 2 200 Kay Quat II 78F
Deli Triple Sink Kay Quat II
Deli Dish Machine 162.4F
Bakery Triple Sink Kay Quat II
Bakery Dish Machine 166.3F
Murray Cheese Triple Sink Kay Quat II
Meat Triple Sink Kay Quat II
Seafood Triple Sink Kay Quat II

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
13 Food separated and protected in 0
13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) out Observed raw ground beef stored above whole cuts of raw beef in meat walk in cooler. Inspector gave suggestions on places to store ground beef. Priority (P) 0
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 solid white organic matter on cutting boards stored clean in clean basin of triple sink Meat Employee moved cutting back to wash basin of triple sink to be washed. Priority Foundation (PF) 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 Observed sanitizer solution in Starbucks triple sink to test at 0 PPM when tested with firms test strips. Inspector had employee drain triple sink, replace empty chemical bag and remake solution with proper PPM and water temperature. Priority (P) 0
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 jalapeno poppers to have internal temperatures of 43-48 degrees F when checked with inspectors probe thermometer. Meat employee voluntarily discarded out of temperature items. Priority (P) 0
37 Personal Cleanliness in 0
37 0080-04-09-.02(3)(g) Food employees shall not wear jewelry on their arms and hands while preparing food; except plain band; including medical information jewelry out Observed employee in deli and bakery to have wrist watch on while prepping food products. Core (C) 0
51,52 Facilities in 0
51,52 51 Garbage and refuse properly disposed; facilities maintained in 0
51,52 0080-04-09-.05(5)(a) Waste containers durable & cleanable; inaccessible to pests; drain plugs as required; outside dumpster on cleanable surface; outside dumpster properly constructed. out Observed leak at dumpster. Core (C) 1
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 2 43 95
Priority (P) 49 3 46 93
Priority Foundation (PF) 39 1 38 97