| Violation Date |
Code |
Description |
| 2018-10-09 |
53 |
6-501.12 cleaning, frequency and restrictions - c - observed some ice build up on floor of walk in freezer. |
| 2018-10-09 |
48 |
5-103.11 capacity-quantity and availability - pf - observed hot water at 92 degrees f at 3 compartment sink at starbucks. facility to wash, rinse and sanitize equipment at deli until repair completed. pic stated service call had been placed. vr to ensure |
| 2018-10-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed door tracks of refrigerators accumulating food debris and soil. |
| 2018-10-09 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed watch on wrist of food employee. |
| 2018-10-09 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed several containers of dry food ingredients not labeled. |
| 2018-10-09 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf - observed ham, turkey chicken and several other meats not date marked. observed open package of mozzarella cheese at pizza area and open pa |
| 2018-10-09 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p - observed 1 food employee not vigorously rub hands for 10 to 15 seconds when washing their hands |
| 2018-05-22 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-05-22 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pftwo sliced meats not dated. cdi- dated.3-501.18 discard the food requiring date labels once time/temperature criteria has expir |
| 2018-05-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pmultiple items were holding above 45f. cdi- products discarded. repeat. facility is monitoring display cases to assure temp. is holding. facility is also obtaining new cases soon. |
| 2017-11-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -ptwo food items in display case were holding above 45f. cdi- product discarded. this is a major improvement from prior inspection. facility has been closeley monitoring unit to assure al |
| 2017-11-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved some plates soiled with food debris. cdi- taken to 3 comp. sink to be cleaned. |
| 2017-11-14 |
8 |
5-202.12 provide at least 100f water at handsinks.-pfthree handsinks did not reach 100f for hot water (90f, 92f, and 70f). facility has called in for repair. vr. |
| 2017-11-14 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door.one employee washed hands and did n |
| 2017-08-30 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf sink at starbucks was blocked by a bag of coffee grounds. cdi- bag removed.6-301.12 provide paper towels or approved alternative for hand drying at |
| 2017-08-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p multiple food items observed in display/self-serve cooler was recorded above 45f. pic and ehs suspected that the food was stacked improperly and the food that was out of temp. was not |
| 2017-08-30 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. one water bottle not labeled. repeat. |
| 2017-08-30 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-03-01 |
45 |
4-501.11 maintain equipment in good repair. one cold-holding unit not working (see # 20). observed some damaged gaskets. repair. |
| 2017-03-01 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. one bottle of water not labeled. |
| 2017-03-01 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. no thermometer in sushi unit.4-302.12 provide a thin probe thermometer for an accurate measurement of foods.-pf no thin probe thermometer on site. vr. |
| 2017-03-01 |
21 |
3-501.17(b) commercially prepared and packaged time/temperature control for safety (tcs) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -pf observed pastrami and |
| 2017-03-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p chicken at flip top unit recorded at 60f. cdi- voluntarily discarded. also observed one display unit (display unit 1) with all food items in unit recorded above 45f. cdi- pic pulled and |
| 2017-03-01 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p sanitizer bottle at bread station recorded at 0ppm quat. cdi- bottle discarded. |
| 2016-09-08 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2016-09-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed some crab legs in flip top cooler of sushi are recorded at 53f. also observed a container of cabbage on a cart in room temp. above 45f (see chart). employee stated the cart shou |
| 2016-09-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p some food items at asian hot bar were recorded below 135f (see chart). all products voluntarily discarded. |
| 2016-09-08 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf pic and employee was not able to communicate accurate representation of employee health policy (including all symptoms and ill |
| 2016-06-23 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf observed parasite destruction letters from several fish companies, some overlapping in type of product. when asked for invoices |
| 2016-06-23 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed garlic bologna and mortadella date marked for 6/10 and 6/16 respectively. cdi: items discard |
| 2016-06-23 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed fried chicken from 7am in prep at 68f. employee stated that he was to pu |
| 2016-06-23 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed house flies and fruit flies throughout facility. provide adequate pest control. |
| 2016-06-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed grilled chicken in cold table overstacked and holding at 51f. cdi: overstacked items discarded. observed items in slide door cooler under prep table holding above 45f. cooler |
| 2016-06-23 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employees preparing food with unapproved jewelry. |
| 2016-06-23 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed handles of tongs on self service bar stored in product. cdi: handles |
| 2016-06-23 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed one box of food stored on floor in wif. cdi: item placed on shelf. |
| 2016-06-23 |
45 |
4-501.11 maintain equipment in good repair. observed two gaskets on reach in cooler for sushi split and in disrepair. observed cold table/display case with defrost cycle too long. cdi: maintenance called. verification required. observed large amount of i |
| 2016-03-09 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed a bucket of flour at pizza station unlabeled. |
| 2016-03-09 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf observed sponge in handwash sink. cdi- sponge removed. |
| 2015-10-20 |
47 |
repeat violation 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed food debris in the tracks of the deli case and in the gaskets of the prep units at the pizza station. |
| 2015-10-20 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed duct tape on a door of the cheese case. removed duct tape and repair door so that it is smooth and easily cleanable. pic stated that a work order has already been placed. |
| 2015-07-21 |
47 |
repeat violation 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed food debris in the meat display cases and in the gaskets of prep units. clean gaskets and meat display. |
| 2015-07-21 |
21 |
general comment 3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf - observed a garlic and oil mixture with no date at the olive bar. pic said they can get anywhere from 21 days. cdi - pic di |
| 2015-01-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. repeatobserved food debris on several gaskets. observed food debris on exterior of large mixing metal bowl. observed food debris on multiple deli door traks. |
| 2015-01-30 |
45 |
4-501.11maintain equipment in good repairobserved split/torn gasket on reach-in cooler. repair order has been issued. |
| 2015-01-30 |
42 |
4-901.11(a)repeatair dry equipment/utensils completely after sanitizing. observed numerous metal pans stacked tight while still wet. |
| 2015-01-30 |
34 |
4-204.112(b)general commentprovide air thermometers in all cold hold/hot hold units |
| 2014-09-30 |
53 |
general comment6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.clean floors in hard-to-reach areas, under |
| 2014-09-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. .observed some debris and residue present on shelving racks and deli tracks. observed some gaskets and prep unit interiors with food crumbs. clean all items |
| 2014-09-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed several stacks on containers stacked while still wet. |
| 2014-09-30 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed a couple of fruit flies in back corner of kitchen. facility has notified pest control company and is currently addressing the problem. |
| 2014-03-27 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storinggeneral commentstore scoops in food with handles protruding out.observed handleless measuring cup stored in rice with handles extending out of food pro |
| 2014-03-27 |
47 |
4-602.13 nonfood contact surfacesmaintain surfaces of nonfood contact surfaces clean.observed food debris collecting in deli tracks of meat display unit. observed residue building up on underside handle portion of metal food pans in clean dish area.observ |
| 2014-03-27 |
53 |
6-501.12 cleaning, frequency and restrictionskeep floors, walls and ceilings clean.observed some food and other soil matter collecting on floors of kitchen in hard-to-reach areas, under and behind equipment.****big improvement noticed since last inspectio |
| 2013-11-11 |
53 |
6-501.12 cleaning, frequency and restrictionsbetter cleaning needed to floors, behind and under kitchen equipment in hard-to-reach areas. clean floors |
| 2013-11-11 |
47 |
4-602.13 nonfood contact surfacesgeneral commentobserved some debris build-up on shelving and gaskets in facility. clean items |
| 2013-11-11 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storingobserved roasting spits stored on floor and piping behind equipment. do not store equipment or utensils on floor. |
| 2013-11-11 |
36 |
6-501.112 removing dead or trapped birds, insects, rodents and other pestobserved one dead fly in salad display unit. cdi by pic removing dead fly. |
| 2013-11-11 |
8 |
6-301.12 hand drying provisionobserved no hand drying paper towels available at employee restroom. cdi by pic providing restock supply of paper towels. |
| 2013-08-19 |
54 |
keep all air ventilation/ intake units clean to sight. observed heavy dust accumulation on overhead ventilation grill in men's & women's employee restrooms. keep ventilation clean. |
| 2013-08-19 |
51 |
keep toilet fixtures maintained in good repair. observed 2 loose toilet seats in women's employee restroom and 1 loose toilet seat in men's employee restroom. tighten loose seats |
| 2013-08-19 |
47 |
nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.observed food debris collecting in door tracks of deli display units and cabinet spaces at pizza kiosk (where pizza containers are |
| 2013-01-11 |
23 |
general comment(a) except as specified in ¶ 3-401.11(c) and subparagraph 3-401.11(d)(4) and under ¶ 3-801.11(c); if an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise b |
| 2013-01-11 |
27 |
general commenta food establishment shall obtain a variance from the regulatory authority as specified in § 8 103.10 and under § 8 103.11 before: pf(c) using food additives or adding components such as vinegar: pf (1) as a method of food preservation rat |
| 2013-01-11 |
30 |
general commentbefore a variance from a requirement of this code is approved; the information that shall be provided by the person requesting the variance and retained in the regulatory authority's file on the food establishment includes:(a) a statement o |
| 2013-01-11 |
45 |
except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an american national standards institute (ansi)-accredite |
| 2013-01-11 |
53 |
keep storage areas neat and organized to help prevent pest harborages and clutter. observed clutter and dis-organization in storage area next to sushi area. organize area |
| 2013-01-11 |
53 |
(a) physical facilities shall be cleaned as often as necessary to keep them clean. better cleaning needed to floors(in hard-to-reach areas; under and behind equipment) |
| 2013-01-11 |
21 |
general comment(a) except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specified in paragraphs (d) and (e) of this section; refrigerated; ready-to-eat; potentially hazardous food (time/temp |
| 2013-01-11 |
47 |
(b) the food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. (c) nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and othe |
| 2013-01-11 |
19 |
always hot hold phfs at 135f or higher. observed numerous containers of food; on hot buffet; at temperatures below 135f. (see temp chart) cdi by having staff reheat food to 165f before returning to hot bar. also suggested staff use a deeper pan full of ho |