| Violation Date |
Code |
Description |
| 2018-12-11 |
54 |
6-303.11 intensity-lighting - observed light above 3 compartment sink not working. |
| 2018-12-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved utensils and equipment parts stored inside handsink in starbucks.cdi items removed. discussed with pic the need to keep handsinks clear of storage. |
| 2018-12-11 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p observed multiple utensils on 3 comp drainboard that were not properly sanitized. cdi by wash, rinse, and sanitize.4-501.114 maint |
| 2018-12-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved sliced turkey and chicken breast on sandwich line cooler > 45f.observed mutiple tcs foods in open air display cooler > 45f. (chicken tenders, chicken wings).pic will need to asse |
| 2018-12-11 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved multiple open package deli meats without date mark.cdi by discard by pic. |
| 2018-12-11 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.pic did not provide food safety certification. |
| 2018-12-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed wiping cloths stored in container 0ppm qac. |
| 2018-12-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed food debris build-up inside display coolers/ door tracks.observed food debris/trash build-up inside storage cabinet in pizza station. |
| 2018-12-11 |
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 dust build-up on ceiling tiles around hvac return |
| 2018-12-11 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pfobserved no corrective action for sushi rice tested on variance on previous days. sushi rice had bee |
| 2018-05-29 |
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 food debris on the floor. |
| 2018-05-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed food debris build-up on display cooler door tracks, pizza box storage area in pizza station, wrap machines. |
| 2018-05-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved pepperoni, sausage, sliced tomatoes in pizza prep cooler > 45f.cdi by moving tcs foods in cooler to walk-in cooler.pic will have cooler repaired. |
| 2017-12-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed food debris build-up in coolers, on door gaskets. |
| 2017-12-20 |
45 |
4-501.11 maintain equipment in good repair.observed broken door gaskets on reach-in cooler (starbucks). |
| 2017-12-20 |
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 unlabeled containers of flour and seasoning. |
| 2017-12-20 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved 2 opened packages of deli meat without date mark. cdi by discard pic.improvement noted from previous inspection. |
| 2017-07-26 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -pobserved breaded chicken patties in the cooling process at bottom of sandwich prep cooler 87f. chicken as placed in cooler for more t |
| 2017-07-26 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no hand towels at handsink in starbucks. cdi added hand towels. |
| 2017-07-26 |
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 tcs ready-to-eat foods in deli display cooler that had not been logged on date log sheet. pic stated that all food items were in di |
| 2017-07-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several tcs foods in deli display cooler > 45f. crab cakes, red potatoes, mac salad, collard greens, grilled vegetables. observed ambient air temperature varying by 7-8f from bo |
| 2017-07-26 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf no test strips available at starbucks 3 comp sink. cdi added test strips. |
| 2017-07-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up on display and prep cooler door tracks. |
| 2017-07-26 |
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. -pfobserved breaded chicken in bottom of sandwich prep cooler in tight fitted clam shel |
| 2017-03-10 |
33 |
3-501.13 use approved thawing methods. observed frozen chicken thawing in standing water. cdi - advised to turn on room temp water to properly thaw. |
| 2017-03-10 |
26 |
7-201.11 store toxic materials to avoid contamination. -p repeat violation observed sanitizer spray bottle on food prep table facing exposed food. cdi - educated to store sanitizer to prevent contamination. discarded lettuce. |
| 2017-03-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple prodcts out of temperature. refer to temperature chart. cdi - educated to not overstack products in the prep unit. reminded that each container has chill line; keep pr |
| 2017-03-10 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed pizza kiosk sanitizer at the 3 comp sink below 100 ppm. cdi - drained solution and refilled with proper concentratoin. advised to use test strips. |
| 2017-03-10 |
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. observed sushi food employees rec |
| 2016-11-10 |
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 unlabeled containers of flour and seasoning in pizza area. |
| 2016-11-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-11-10 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed sanitizer spray bottle stored on food prep surface with exposed food items. cdi by relocating to chemical storage area. |
| 2016-07-27 |
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 chubs of ham and roast beef with datemark of 7/19 and bag of cut lettuce with datemark of 7/1 |
| 2016-07-27 |
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 cooked chicken wings cooling tightly covered in walk in cooler. cdi- vent |
| 2016-07-27 |
45 |
4-501.11 maintain equipment in good repair. observed door handle of sub line prep unit is missing creating gap, allowing cold air to escape from unit. repeat. no points taken. - pic showed ehs work ordered created date of last inspection. pic re-submitte |
| 2016-07-27 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee drinks in pizza prep unit stored directly on top of food used for facility. cdi- drinks were discarded. |
| 2016-07-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food and debris build up in tracks of units, counter under pizza oven and interior of pizza prep unit. clean. repeat. |
| 2016-05-25 |
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 chubs of honey turkey, sweet ham, liverwurst (2 chubs), virginia ham, bologna, chicken, bbq chicken ( 2 chubs), and spiced ham wit |
| 2016-05-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up in tracks of prep and display units. clean. repeat. |
| 2016-05-25 |
45 |
4-501.11 maintain equipment in good repair. observed door of sub line prep unit to be in disrepair. repair or replace door. |
| 2016-03-10 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf observed facility's haccp plan states it was reviewed and updated in 2015, however state variance |
| 2016-03-10 |
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 multiple chubs of meat in display out of date range. items included ham, bologna, chicken, tu |
| 2016-03-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed tracks of prep units to be heavily soiled with food debris and mold. repeat. observed heavy build up under pizza oven. clean. |
| 2015-12-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up in the tracks of the sub line prep unit doors. clean. repeat. |
| 2015-12-29 |
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 multiple cut chubs of meat out of date range in meat display. ehs found 6 varying types of turk |
| 2015-08-25 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed grease build up on floor around equipment. clean. |
| 2015-08-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed tracks of all prep units/display cases to have heavy build up. clean. |
| 2015-08-25 |
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 deli sandwiches on prep counter above 45 f. employee stated she would be p |
| 2015-08-25 |
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 cooked beef, bbq, and meatballs in sub prep unit without a date mark. cdi- items were voluntarily discarded. |
| 2015-08-25 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed 1 handsink without paper towels during today's inspection. cdi- papertowels were provided. |
| 2015-08-25 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed bag of chips on prep area with sub supplies. cdi-item was removed. |
| 2015-04-02 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed small areas of floor next to fryers to be damaged. repair. |
| 2015-04-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up in deli display cooler door tracks and inside units. clean |
| 2015-04-02 |
36 |
properly locate mechanical insect control devices. clean out dead insects or replace insect traps when full. |
| 2015-04-02 |
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 opened beef deli meat without date mark. cdi pic discarded. |
| 2015-04-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed plastic containers with sticker/ sticker residue stored on warewashing sink storage shelf. cdi by wash, rinse, sanitize and removing all stickers and |
| 2014-12-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved one unused deli slicer left with food debris. cdi by cleaning onsite. observed a few tongs stored with a greasy film. cdi by removing to be re-washed. |
| 2014-12-18 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved crab in the sushi area not date labeled and italian sausage in the deli area not date labeled. cdi by voluntary discarding. |
| 2014-12-18 |
54 |
b6-305.11 designation-dressing areas and lockers - cprovide lockers or other suitable facilities for employees personal clothing. observed an employee coat stored in a cabinet with single service items in the sushi area. |
| 2014-08-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food and other debris build up on the deli case tracks and around the deli cases. |
| 2014-08-28 |
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 stem thermometers stored on top of the pest control insect zapper. observed clean utensils stored on metal sheet pans wit |
| 2014-08-28 |
38 |
2-304.11 clean condition-outer clothing - cfood employees shall wear clean outer clothing to prevent contamination of food, equipiment, utensils, linens and single service items. observed a sushi employee with a soiled chefs coat/shirt on. 2-303.11 remove |
| 2014-08-28 |
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 a container of ready to eat egg patties stored with a discard date of 8/24/14. cdi by volunta |
| 2014-08-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved sushi container lids with food debris stored as clean. observed deli containers and utensils stored with a greasy film or with food debris. observed an |
| 2014-05-30 |
36 |
6-202.13 insect control devices, design and installation - observed sticky fly traps located over slicer area and display case in deli area. move away from food and food prep areas. |
| 2014-05-30 |
20 |
3-501.16(a)(2)(b) maintain tcs foods in cold holding at 45f or less. |
| 2014-05-30 |
14 |
•4-501.114 maintain sanitizer at correct concentrations. observed no sanitizer at pizza area while pizza were being made. pic filled up empty bottle during inspection fopr use. |
| 2013-12-18 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. observed one pack of deli meat not date marked in sub case and other deli meats in deli case and sub case not date marked properly. observed pa |
| 2013-12-18 |
47 |
4-602.13 nonfood contact surfaces - c. observed food debris and build-up inside deli case and sub case tracks. observed dust build-up on fan covers inside walk-in cooler. |
| 2013-07-05 |
47 |
maintain all equipment clean. observed food debris and other build up inside and around the deli case tracks. |
| 2013-07-05 |
14 |
properly wash, rinse and sanitize all utensils. observed several metal pans, plastic trays or plastic containers with greasy film. all were removed and placed into the wash vat to be re-washed. |
| 2013-07-05 |
17 |
n/o |
| 2013-07-05 |
21 |
properly date mark all ready to eat (rte), potentially hazardous (tcs) foods. observed deli meats either not date marked or date marked with the same date as the pack date. items were removed and properly date marked. also, ensure all items are properly d |
| 2013-07-05 |
22 |
n/o |
| 2013-07-05 |
24 |
n/a |
| 2013-07-05 |
10 |
n/o |
| 2013-07-05 |
30 |
n/a |
| 2013-07-05 |
32 |
n/o |
| 2013-07-05 |
38 |
*new*- except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information on their arms and hands. observed an employee preparing food while wearing a watch and bracelet. |
| 2013-07-05 |
26 |
*new*- properly store all chemicals to prevent contamination of food or utensils. observed sanitizer spray bottles stored on prep tables during food preparation of salads. spray bottles were removed and properly stored. according to the new rules, sanitiz |
| 2013-04-09 |
45 |
reattach spray arm to the wall at the 3 comp sink. |
| 2013-04-09 |
30 |
see 27. put variance with haccp plan once it is received back from the state. |
| 2013-04-09 |
27 |
facility is using specialized food process that has been approved by the state but the variance form is not on sight. facility will put variance form with haccp plan when they get it back from the state.observed no variance for sushi rice. |
| 2013-04-09 |
20 |
maintain ph/tcs foods at 41f or less. observed small stack of american cheese 53f in the top of the sandwich prep cooler. item was returned to the walk-in to cool. all other cheese in the pan and surrounding pans were in temperature. |
| 2013-04-09 |
14 |
equipment food-contact surfaces and utensils shall be cleaned before using or storing a food temperature measuring device. observed thermometer stored with fodd debris present. item was cleaned during inspection. |
| 2013-04-09 |
6 |
wash hands when entering food areas and before donning gloves. observed employee enter pizza area pick up pizza peel to remove pizza from oven and then don gloves to make another pizza. instructed employee to stop and wash her hands which should be the |
| 2012-12-07 |
34 |
hot or cold holding equipment used for potentially hazardous food shall be designed to include and shall be equiped with at least one integral or permanantly affixed temperature measuring device that is located to allow easy viewing of the devices tempera |
| 2012-12-07 |
47 |
non-food contact surfaces of equipment shall be cleanedat a frequency necessary to revent accumulation of soil residues. observed soiled gaskets and interiors of the reach-in coolers and floors in the walk-in cooler. |
| 2012-12-07 |
45 |
equipment shall be maintained in a state of good repair and condition that meets the requirements. observed a broken thermometer in the pizza bar small reach-n cooler. thermometer is to be replaced. |
| 2012-12-07 |
20 |
potentially hazardous foods shall be maintained at 45 degrees f or less. observed cheese in sandwaich prep area above 48 f. cdi- cheese was discarded. |