| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 08/07/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli Walk in Cooler | 32 |
| Deli Asian Reach in Cooler | 38 |
| Deli Sushi Reach in Freezer | -5 |
| Deli Stand-up Reach in Cooler | 36 |
| Bakery Display Case | 40 |
| Produce Wall | 36 |
| Produce Walk in Cooler | 40 |
| Meat Bunkers | 36 |
| Meat Walk in Cooler | 38 |
| Meat Display Case | 32 |
| Seafood Walk in Cooler | 32 |
| Seafood Display Case | 38 |
| Dairy Walk in Cooler | 36 |
| Description | Temperature | State Of Food |
|---|---|---|
| Broccoli Cheese | 134 | |
| Fried Chicken | 225 | |
| Baked Chicken | 148 | |
| Orange Chicken | 144 | |
| Chicken and dressing | 152 | |
| Mac & Cheese | 143 | |
| fried chicken | 189 | |
| Noodle meal | 151 | |
| egg roll | 159 | |
| Baked chicken | 148 | |
| Sliced tomato | 39 | |
| cole slaw | 40 | |
| hot slaw | 39 | |
| green peppers | 41 | |
| Pineapple | 41 | |
| cottage cheese | 40 | |
| Hot dog | 165 | |
| Chili | 168 | |
| Bone-in chicken wing | 41 | |
| mozzarella cheese ball | 40 | |
| Broccoli Cheddar Soup | 163 | |
| cantaloup | 40 | |
| sausage at pizza bar | 39 | |
| shredded cheese at pizza bar | 41 | |
| Salmon (sushi) | 32 | |
| Imitation Crab | 39 | |
| California Roll | 37 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Dish machine | 156 | ||||
| deli manual back kitchen | 200 | chemstar | |||
| deli manual salad bar prep | 200 | chemstar | |||
| bakery manual | 300 | chemstar | |||
| Produce manual | 200 | chemstar | |||
| Seafood manual | 200 | chemstar | |||
| Meat Manual | 200 | chemstar | |||
| Starbucks Manual | 200 | chemstar |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 08 Adequate handwashing sinks properly supplied and accessible | in | 0 | |||
| 08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds | out | Hand sink in Starbucks took multiple minutes for get over 100F. | Priority Foundation (PF) | 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 | Meat Department slicer was found with a white residue on the back of the blade and food particles on the slide. | 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 | The dish washing machine in the deli had a max temperature of 156F after multiple cycles. | An out of order sign was placed on it during inspection. | Priority (P) | 0 |
| 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 | pulled pork was found hot holding at 105-119F | 8 containers of pulled pork were discarded. | Priority (P) | 0 |
| 33 Thermometers provided and accurate | in | 0 | |||
| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable | out | Produce walk in cooler thermometer was reading 54F when product that had been in the cooler for 24 hours (pineapple) was at 41F | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 13 | 87 | 87 | |||||||||||||||||||||||||
|
||||||||||||||||||||||||||||