| Violation Date |
Code |
Description |
| 2018-09-28 |
47 |
4-601.11 (c ) 4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs ofequipment with build up and in need of cleaning such as inside cabinets, tracks at pastry case at starbucks, as well as gasketsurfaces th |
| 2018-09-28 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board with deep cuts and stains, no longer effectively cleaned. replace or resurface. |
| 2018-09-28 |
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 knifes stored in crevices of prep cooled in prep line of whisky river. |
| 2018-09-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored in sanitizer with solution concentration less than 200ppm quat in starbucks as well as in bar and expo line. |
| 2018-09-28 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed small flies in bar, as well as in starbucks. |
| 2018-09-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed milk at starbucks held out of temperature control on counter. observed milk cold holding above 45f. observed sandwiches in under counter cooler cold holding above 45f. cooler do |
| 2018-09-28 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed cooked chicken wings without lid in walk in cooler. chicken wings in container observed touching the bottom of sheet pan stored above in rack. cdi, c |
| 2018-09-28 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed food employee use handwashing sink as dump sink near dish area. observed handwashing sink blocked by trash can at pza. cdi, employee corrected by instruction. t |
| 2018-03-26 |
47 |
repeat4-601.11 (c ) 4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning (inside cabinet surfaces at starbucks, tracks at pastry case at starbucks, |
| 2018-03-26 |
45 |
no points deducted4-501.11 maintain equipment in good repair. observed one split/torn gasket on reach-in cooler unit in need of repair. |
| 2018-03-26 |
14 |
repeat4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dicer and slicer stored clean with old food debris stuck to surfaces; cdi slicer and dicer pulled and placed into dirty dish pit.4-501.114 manu |
| 2017-11-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed containers stored clean with old food debris stuck to surfaces; cdi containers pulled and placed into dirty dish pit. |
| 2017-11-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2017-11-08 |
47 |
repeat4-601.11 (c ) 4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning (inside containers at pastry case collecting debris at starbucks). |
| 2017-11-08 |
45 |
repeat4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting board in need of resurfacing / replacing. (points not increase due to improvement in this area). |
| 2017-08-17 |
47 |
repeat4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (non-fcs of deli paper container with food debris collected in bottom in nee |
| 2017-08-17 |
45 |
repeat4-501.11maintain equipment in good repair.observed split/torn gasket on reach-in cooler unit in need of repair. numerous damaged plastic lids and containers in need of replacing.4-501.12resurface or replace cutting surfaces that can no longer be eff |
| 2017-06-01 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (surfaces of cooking equipment, tracks on display). |
| 2017-06-01 |
45 |
no points deducted4-501.12resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting board in need of resurfacing / replacing. |
| 2017-06-01 |
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 tongs stored in standing water. |
| 2017-06-01 |
14 |
repeat4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved containers stored clean with food debris stuck to surfaces; cdi containers pulled and placed into dirty dish pit. |
| 2017-03-13 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (inside bottom surfaces of stand up units, inside cabinet surfaces). |
| 2017-03-13 |
45 |
repeat4-501.12resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting board in need of resurfacing / replacing. |
| 2017-03-13 |
14 |
repeat4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved containers stored clean with food debris stuck to surfaces; cdi containers pulled and placed into dirty dish pit. |
| 2017-03-13 |
53 |
6-501.11floors, 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 damaged flooring near entrance to cook line in need of repair. |
| 2016-11-07 |
45 |
repeat4-501.11maintain equipment in good repair.observed broken cabinet in front counter (starbucks).4-501.12resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting board in n |
| 2016-11-07 |
36 |
|no points deducted6-501.111keep the premises free of insects, rodents, and other pests.observed several fruit flies in kitchen area. |
| 2016-11-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved gun nozzles at bar collecting mold build up in need of proper cleaning/ sanitizing. cdi nozzles broken down and properly washed, rinsed and sanitized. |
| 2016-11-07 |
6 |
2-301.12follow the cleaning procedures to adequately wash your hands.-p observed employee wash hands and not follow proper procedures, (turning handles off with bare hands and not following time frame). cdi employee educated and proper hand washing observ |
| 2016-07-07 |
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 with unapproved jewelry preparing food. |
| 2016-07-07 |
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 damaged tile and baseboards throughout facility. some areas holding water. |
| 2016-07-07 |
45 |
4-501.11 maintain equipment in good repair. observed damaged reach in freezer gasket.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board in pza to be burned and melted in spots. c |
| 2016-07-07 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed ss cups at sbx with unprotected lips. cdi: items covered. |
| 2016-07-07 |
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 one pan of brisket with date of 7/2 at 43f in wic. cdi: item discarded. |
| 2016-07-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut romaine and wedge salads in drawers holding above 45f. cdi: salads taken to wic for rapid cooling and replaced on line with romaine and wedges from wic. |
| 2016-04-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce in wr prep unit that was above 45f. observed spinach in pza cooler at 47f. spinach was over stacked. cdi: item discarded. |
| 2016-04-13 |
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. -p observed 3 pans of queso cooling in wic. queso was 78f after 2 hours and 15 min. pics were given the option to reheat given the natur |
| 2016-04-13 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed unprotected cup lips at pza. |
| 2016-04-13 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed foods held on tphc in prep |
| 2016-04-13 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed employee reheating mashed potatoes for the line. employee took potatoes off of the stove to go to the line and the temperature was 137f. cdi: empl |
| 2016-04-13 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed large cambro of dried chili peppers uncovered in storage. cdi: pic covered peppers with lid. |
| 2016-04-13 |
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 damaged tiles throughout facility. |
| 2016-04-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloths on top of boxes at sbx. observed wet rags on handwash sink at wr bar. observed sbx sanitizer below 150ppm quat. observed wr sanitizer below 150ppm quat. |
| 2016-04-13 |
42 |
.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet stacked on drying rack. cdi: pans taken to 3-comp for washing. |
| 2016-04-13 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed employee state that a product was finished cooking and the final cook temp was 155f. chicken was 158f. cdi: employee |
| 2016-04-13 |
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 at sbx with unapproved jewelry. |
| 2016-04-13 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer not working at dish machine. sanitizer concentrate was empty. cdi: employee replaced sanitizer concentrate, drained the machine, refilled the machine, and then primed it. the |
| 2016-03-10 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employee with gloves on touch/adjust hat, and then handle food in the microwave. cdi: employee directed to change gloves and wash hands each time glo |
| 2016-03-10 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed milk caraf in starbucks hel |
| 2016-03-10 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer in 3-comp sink below proper concentration. cdi: pic instructed employee to drain and refill sink.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight |
| 2016-03-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several buckets below proper concentration throughout facility. cdi: all buckets refilled to proper concentration. |
| 2016-02-24 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw eggs and egg wash stored over rte cold cut in pza reach in cooler. cdi: items were rearranged by pic . repeat violation |
| 2016-02-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dicer stored as clean with food debris. cdi: utensil taken to dish area for washing. |
| 2016-02-24 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed eggs in omelet not reach 165f. ticket for omelet did not state that it should be undercooked. cdi: omelet voluntarily |
| 2016-02-24 |
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. -p observed 4 containers of food including chili and queso from yesterday in wic holding above 45f. cdi: items voluntarily discarded b |
| 2016-02-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce, butter and brisket ch in units at wr above 45f. cdi: butter discarded, other items moved to wic to cool down before being placed back on the line. repeat violation |
| 2016-02-24 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed no written procedures for h |
| 2016-02-24 |
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 4 pans of food cooling from last night that were tightly covered. observe |
| 2016-02-24 |
19 |
|3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken strips in hh below 135f. cdi: chicken was discarded. |
| 2016-02-24 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed brisket stored in box directly on floor. cdi: employee picked brisket off of floor and placed it on table. repeat violation |
| 2016-02-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer bucket reading 0ppm quat with a wet cloth in it. cdi: bucket emptied and filled to 200ppm quat. |
| 2016-02-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked cups at the bar. cdi: pic unstacked items and removed some from the area due to limited space. repeat violation |
| 2016-02-24 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed ss cup lips exposed at register. pic stated that rubber piece for cup holder to keep lips protected has been ordered since las |
| 2016-02-24 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed damaged tongs being used on line. observed damaged lids for containers stored as |
| 2016-02-24 |
33 |
3-501.13 use approved thawing methods. observed salmon thawing in hermetically sealed packages that state remove from packaging. thaw under refrigeration.. discussion with pic during last inspection to cut a slit in the package prior to thawing. |
| 2016-02-16 |
33 |
. 3-501.13 use approved thawing methods. observed bags of pizza sauce thawing in standing water in prep sink. cdi: water turned on. |
| 2016-02-16 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed towel dispenser not working at handsink for pizza make station and salad make station. cdi: pic removed towels and made them available without the dispen |
| 2016-02-16 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employee drink from cup with gloved hands and go back to cook line and work with food with no glove change. cdi: employee directed to change gloves a |
| 2016-02-16 |
14 |
v4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer at dish machine not pulling. cdi: manager rectified problem, ecolab arrived to confirm. observed santizer at 3-comp sink below 200ppm quat. cdi: ecolab arrived and recalibra |
| 2016-02-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed ham, turkey, and cheese in wr salad cooler holding above 45f. observed milk on counter at starbucks above 45f. cdi: items moved to coolers to cool. |
| 2016-02-16 |
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 2 pans of cut tomatoes tightly wrapped and cooling in prep unit. observed |
| 2016-02-16 |
35 |
3-302.12 label all food in working containers except those readily identifiable such as rice or dry pasta. observed no label on metal shaker on line. cdi: employee stated that it was fry seasoning and labeled it accordingly. |
| 2016-02-16 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 2 spray bottles of chemicals not labeled. cdi: pic disposed of chemical. |
| 2016-02-16 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed manager handling pizza sauce with no hair restraint. observed several men with beards, working with food and no b |
| 2016-02-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed all sanitizer buckets below 200ppm. cdi: after ecolab response, all sanitizer buckets changed to be properly concentrated. observed wet cloths throughout facility on counters. o |
| 2016-02-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers and pans wet stacked in dish area. cdi: pic unstacked dishes for proper drying. |
| 2016-02-16 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed cups stored overstacked at starbucks and pza so that lips were not protected. |
| 2016-02-16 |
48 |
5-103.12 provide water under pressure to all fixtures.-pf no cold water/tempering of water available at handsink for pizza make station and salad make station. verification required. |
| 2016-02-16 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed 2 containers of pickles stored on floor in wic. cdi: employee relocated to be 6 in. off of floor. |
| 2015-12-17 |
6 |
2-301.14 wash hands after activities that contaminate them.-p2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p observed s |
| 2015-12-17 |
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 facility unaware of need for parasite destruction documentation. cdi- supplier provided |
| 2015-12-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple utensils soted as clean with stuck on food debris. cdi- removed to reclean 4-501.114 maintain sanitizer at correct concentrations. -pobserved |
| 2015-12-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed brisket and mashed potatos hot holding less than 124 f. (see temp chart) pic unclear if this was mistakenly placed in hot hold but is actually a reheat. cdi- instruction provid |
| 2015-12-17 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed tray of raw shell eggs stored over ready to eat greens and cheeses. cdi- removed |
| 2015-12-17 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pfobserve facility using tphc to protec |
| 2015-12-17 |
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 sausage and mushrooms secondary cooling in large plastic covered container |
| 2015-12-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths not stored in santiizer. |
| 2015-12-17 |
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 multiple cooked tcs foods not date marked in pizza prep unit. cdi- date marked |
| 2015-03-12 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p observed several employees washing hands and turning off faucets with clean hands. ensure faucets are turned off with papertowel to avoid re-contaminating clean hands. 2-301.14 wash |
| 2015-03-12 |
53 |
general comment- 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 storage on the floor in wine closet inhibiting cleaning of fl |
| 2015-03-12 |
33 |
general comment- 3-501.13 use approved thawing methods. observed starbucks sandwiches thawing sitting on rolling rack at room temperature in back of house. pic instructed employee to pull and place in to reach in cooler. |
| 2015-03-12 |
31 |
general comment- 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 meatballs, sausage and cole slaw covered in walk in cool |
| 2015-03-12 |
23 |
general comment- 3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed consumer advisory on menu with no notation of items allowed under consumer advisory per |
| 2015-03-12 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed hot food items at pza being |
| 2015-03-12 |
21 |
general comment- 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 several items date markedin walk in cooler longer than 4 days (cooler holds |
| 2015-03-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cooked meatballs, and cooked sausage in walk in cooler covered at 50-55f degrees. items were cooked previous day. ensure proper cold holding temperatures at all times. pic disca |
| 2015-03-12 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p obvserved sanitizer less than 200ppm on cook line at whisky river and on cook like at pza. pic instructed to remove and replace sanitizer. 4-601.11(a) equipment food contact surfaces and utensils |
| 2015-03-12 |
8 |
general comment- 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels at one hand sink at whisky river bar. pic replaced hand towels. |
| 2015-03-12 |
4 |
general comment- 2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee bottles water on bar and lemon heads opened candy on prep surface in starbucks location. both items moved and relocated. |