April 07, 2009 (Routine)

• 1780 - Critical The proffer box shelves noted not clean.
  Clean the shelves in the proffer box .
• 1800 - The fan in the walk i cooler noted dusty.
  Clean the fan in the walk in cooler.

August 20, 2008 (Critical Procedures)

February 08, 2008 (Routine)

• 0160 - Critical The employees not washing their hands
  Employees must wash their hands t prevent food contamination
• 1770 A - Critical The cooler behind the counter not clean..
  Please clean the inside of the reach in cooler toprevent food contamination
• 1800 - The gasket on the door of the cooler not clean
  Please clean the gasket on the cooler door

January 10, 2007 (Routine)

• 0480 - Plastic jars with pump in lids (yellow & orange liquids) not labeled.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0820 - Critical Repeat Chicken / pepperoni in pizza prep 43 degrees.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1100 - Critical Plastic basting brush cracked
  Repair or replace the brush to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1150 - Inverted milk jug crates used for storage platforms.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1560 - Bottom shelf in (cafe) dry storage less than 6" off floor.
  Alter the installation of the equipment to allow easy cleaning under the equipment. Make of the following corrections. 1. Seal equipment in place with access for cleaning. 2. Elevate the equipment at least 6 inches off the floor 3. Seal the equipment to the floor.
• 1600 - Debris on dishwasher door and door frame.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 1770 A - Corrected During Inspection Critical Heavy grease on cook's cloth mitten.
  Clean and sanitize these surfaces for food contact.
• 1770 B - Heavy dust on wire shelves under front service table with small oven.
  Clean and sanitize these surfaces for food contact.
• 1770 B - Accumulation of grease & debris on proofer / retarder doors & bottom of carts.
  Clean proofer / retarder doors & carts.
• 1800 - Heavy dust on pizza prep cooler coils.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1800 - Heavy dust on coils on (Cafe) display cooler.
  Clean coils on (cafe) display cooler.
• 1820 - Food debris on pizza plastic plates.
  Incorporate a preflushing, presoaking or scrubbing with abrasive step prior to loading of items into the mechanical warewashing machine.
• 1930 - Dirty aprons in storage area.
  Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
• 1960 - Bins stored nested wet.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 2020 - Disposable cups not protected in service area.
  Store cups in original plastic sleeve, in an aproved dispenser, or behind front counter.
• 3080 - Dead bulbs in exhaust hood.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 3180 - Debris / spillage on walk-in units floor under shelving.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

January 25, 2006 (Follow-up)

January 23, 2006 (Routine)

• 0820 - Critical @FOOD@ cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2030 - Storage of soiled utensils was adjacent to clean utensils at the shelf
  Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
• 2620 - There are refuse containers in the kitchen without covers.
  All refuse containers are to be fitted with snug lids.
• 2750 - A strong offending odor is emanating from the refuse container stored outdoors.
  Refuse containers are to be cleaned at a frequency that prevents the container from becoming an attractant to pests.
• 3660 - Establishment operating without a valid permit.
  Cease all food service operations until you receive a permit to operate from the health department.

August 30, 2004 (Routine)

• 0820 - Critical Ice below level of cream in carton in temporary bin
  Maintain ice level at or above level of cream in carton - corrected - Starbucks
• 3020 - Bag of handsoap not in dispenser at handsink in service area - Starbucks
  Install soap in dispenser
• 1600 - Vat of sanitize not availbale at 3-vat sink; sanitizer vat needs cleaning
  Clean sink vat & set up vat for sanitizing.
• 2000 - Coffee cups exposed at service counter - Starbucks
  Keep coffee cups below top of sneeze guard; store cups in original plastic sleeve.
• 1190 - Small freezer lacks an accurate thermometer.
  Provide an accurate thermometer in freezer
• 0480 - Jugs of vegetabel oil stored with cleaning products.
  Mark empty containers
• 1560 - Bottom stoarge shelf in deli are less than 6" off the floor. - Starbucks
  Raise botttom shelf to at least 6" off the floor.
• 3170 - Condensation in walk-in cooler light.
  Correct condensation problem.
• 0210 - Dirty aprons hanging on wall hooks. - Pizza Hut
  Use clean aprons daily.
• 1770 A - Critical Food debris on ladel & serving spoon.
  Clean & sanitize utensils.

June 16, 2004 (Pre-Opening)

• 2790 - Electrical receptacle not install for cooler below menu board in Starbucks
  Install wall electrical receptacle
• 2810 - Gaps around chair molding in Starbucks dining area
  Seal/caulk gaps
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

June 02, 2004 (Pre-Opening)

• 3080 - Dead bulb in Pizza Hut exhaust hood
  Replace dead bulb
• 1550 - Gap around Pizza Hut rear handsink at wall
  Seal/caulk gaps
• 2890 - Ceiling light fixture over coffee menu board not sheilded
  Install lens as per plans or use shatter-proof lamps
• 1560 - Pizza Hut dishwasher lacks 6" legs.
  Install 6" legs or flexible connections.
• 1560 - Hot dog grill lacks 3" legs
  Install 3" legs on hot dog grill