| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 04/23/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli Sushi Prep Table | 32F |
| Deli Retail Cooler | 37F |
| Deli WIC | 40F |
| Deli RIC- Asian Food Prep | 39F |
| Deli Salad RIC | 33F |
| Deli Lunchmeat RIC | 33F |
| Meat WIC | 38F |
| Meat Case | 38F |
| Seafood Case | 38F |
| Seafood 2 Door RIC | 41F |
| Produce WIC | 42F |
| Produce RIC | 37F |
| Dairy WIC | 36F |
| Starbucks Retail RIC | 37F |
| Starbucks Under Oven RIC | 30F |
| Salad Bar | 39F |
| Description | Temperature | State Of Food |
|---|---|---|
| Shrimp | 41F | |
| Spicy Seafood Salad | 54F | |
| Seaweed Salad | 51F | |
| Mayonnaise | 35F | |
| Chicken Salad | 39F | |
| Deli Ham | 36F | |
| Raw Beef | 34F | |
| Salmon | 32F | |
| Milk | 38F | |
| Meatballs | 47F | |
| Chicken Wings/Tenders | 47F-50F | |
| Cucumbers | 38F | |
| Yogurt | 30F | |
| Eggs | 42F | |
| Korean Chicken | 137F | |
| Mongolian Beef | 145F | |
| Egg Rolls | 180F | |
| Rotisserie Chicken | 152F | |
| Various Sub Sandwiches/Salads | 47F-51F | |
| Mayo (sub-line prep) | 45F | |
| Sliced Tomatoes (sub-line prep) | 49F | |
| Spinach (sub-line prep) | 46F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Deli Bucket with scissors | 200 | Kay Quat II | |||
| Deli 3-Bay Sink | 200 | Kay Quat II | |||
| Seafood 3-Bay Sink | 200 | Kay Quat II | |||
| Produce 3-Bay Sink | Kay Quat II | ||||
| Starbucks 3-Bay Sink | 200 | Kay Quat II | |||
| Deli Spray Bottle | Kay Quat II | ||||
| Starbucks Bucket | 200 | Kay Quat II |
| 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 the following food products not being maintained at 41F or below for cold holding food safety control. The following food products were probed with a calibrated state thermometer; sushi RIC -spicy shrimp salad 54F, seaweed salad 51F, containers in top of sub-line prep table; food items probed from 45F-49F (bottom of table-roast beef 39F); deli retail sandwich cooler - various subs 47F-51F; cold bar - meatballs 47F, various chicken products 47F-50F. | All out of temp food products were voluntarily discarded during inspection. | 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 Starbuck's employee wearing improper head covering; wearing visor with no hair net. | Core (C) | 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 bottom shelf soiled in Asian prep table. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 6 | 94 | 94 | |||||||||||||||||||||||||
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