Inspection findings | Inspection date | Type | |
---|---|---|---|
Alfredo sauce to be cooled quickly to 41 F within 4 hours. Remember only 7 days shelf life is allowed. This includes the day opened or prepped. Pizza table is not working. A replacement has been ordered. Permit can be issued.
|
08/31/2015 | Routine | |
Very clean establishment. Starbucks is well run. (one cabinet in poor repair)
|
03/25/2015 | Risk Factor | |
Facility is very clean and organized. Starbucks was well run. Permit issued. Post permit in public view at food area.
|
10/06/2014 | Routine | |
Dishmachine turned temp tape black indicating sanitizing temps achieved. Atmospheric vacuum breaker on mop sink faucet is damaged. Replace or repair vacuum breaker. Alfredo sauce was just mixed as I walked in - temp was 48°F. Employee placed it into the cooler - make sure this product cools to <42°F within 4 hours. Chicken Alfredo pasta in reach in cooler was 41°F but thermometer in the unit read 50°F - recheck temps in a little bit to make sure food stays <42°F. No violation noted during this evaluation. | 05/05/2014 | Risk Factor | |
Permit issued. No violation noted during this evaluation. | 10/18/2013 | Routine | |
Quat - 200 ppm in 3rd sink. Dishmachine - temperature tape black. Breadstick sauce made approximately 2 hours ago is 56 degrees - needs to cool to 41 degrees or less within 4 hours of time made - recommend prechilling sauce concentrate and water. General sanitation is improved. Good job! No violation noted during this evaluation. | 05/06/2013 | Risk Factor |
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