| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 09/08/2025 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Starbucks 2 Door Prep Cooler | 36F |
| Starbucks Prep Cooler | 36F |
| Starbucks 2 Door Cooler | 36F |
| Starbucks 3 Door Freezer | -1F |
| Starbucks 3 Door Freezer 2 | 5F |
| Dairy Walk-in Cooler | 39F |
| Produce Walk-in Cooler | 38F |
| Meat Prepackaged Walk-in Cooler | 35F |
| Grocery Walk-in Freezer | 39F |
| Retail Egg Cooler | 39F |
| Retail Meat Coolers | 38F |
| Retail Produce Coolers | 38F |
| Retail Milk Coolers | 38F |
| Retail TCS Freezers | -13 to -9F |
| Retail Ice Cream Freezers | -12F |
| Description | Temperature | State Of Food |
|---|---|---|
| Pepperoni | 39F | |
| Diced Chicken | 39F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Commercial Dishwasher | 160 | ||||
| 3 Compartment Sink | 100 | Chlorine |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 33 Thermometers provided and accurate | in | 0 | |||
| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) | out | Observed the Walk-in meat cooler with a damaged thermometer and not working properly. | Priority Foundation (PF) | 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 | Observed the firm is using Chlorine without the proper test strips. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 3 | 97 | 97 | |||||||||||||||||||||||||
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