| Violation Date |
Code |
Description |
| 2018-05-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the shelving unit near the conveyor oven. improvements made to cleaning since last inspection. |
| 2018-05-16 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed an employee working at the pizza station without a hair restraint on. |
| 2018-05-16 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p employees on starbucks side indicated the blenders and containers used to make drinks that come into contact with dairy such as milk are rinsed throughou |
| 2017-11-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the storage shelf holding the starbucks drinks, all reach in coolers at the starbucks area, and underneath the espresso machine. have |
| 2017-11-03 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed a box of lids stored on the floor in the back room. cdi-the box was placed onto the shelf. |
| 2017-11-03 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the hand washing sink next to the soda storage station. cdi-paper towels were brought out. |
| 2017-04-19 |
53 |
6-501.12 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. observed some soda buildup on the floor at the damaged s |
| 2017-04-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the inside of the small reach in coolers at the starbucks area, and in the tall reach in cooler holding the milk product in the back. |
| 2017-04-19 |
45 |
4-501.11 maintain equipment in good repair. observed rust buildup on the shelves in the 2-door reach in cooler and small reach in cooler near the ice container. have the rusted shelves replaced. do not paint. |
| 2016-12-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on shelving units in the reach in cooler in the back and the rack next to the oven. have cleaned. |
| 2016-04-28 |
53 |
observed dust on the wall above the three compartment sink and dust above the slushie machine where the sprinkler is located.provide a cap to go around sprinkler or fill in this gap someway.6-502.12 floors, walls, ceilings including the attachments such a |
| 2016-04-28 |
45 |
observed the racks in the milk reach in cooler beginning to rust.4-501.11 maintain equipment in good repair. |
| 2015-09-15 |
45 |
4-501.11 maintain equipment in good repair.observed the dishwasher not operable today. 3 comp. sink being used. |
| 2015-09-15 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed build up on the black air dry mats that were being used to store clean dishes. |
| 2015-02-04 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf hand sinks shall be easily accessible and used only for hand wash. observed cup in hand sink and cloths on edge of sink at starbucks. removed items and gave instruction. |
| 2014-07-14 |
45 |
4-501.11 good repair and proper adjustment-equipment - observed pizza make table not operating to hold required temperatures. unit had been serviced last week and repair service arrived while on site. |
| 2014-07-14 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - maintain tcs foods at approved temperatures or time. observed pizza make table not maintaining approved temperature. items were above |
| 2014-07-14 |
6 |
2-301.14 when to wash - hands must be thoroughly washed upon entry to kitchen, between task change, between glove change, before donning gloves, and frequently during operations. observed employee enter kitchen and serve food after processing money at |
| 2013-11-18 |
14 |
maintain all food contact surfaces properly cleaned and sanitized. observed slight biofilm in ice machine. began 3-step cleaning process for unit and shield. |
| 2013-02-22 |
8 |
a handwashing sink shall be maintained so that it is accessible at all times for employee use. observed handsink with cleanser dispenser in sink compartment and box blocking access. |