June 02, 2009 (Routine)

• 0820 A 1 - Corrected During Inspection Critical Ribs (128 degrees) and chicken (127 degrees) hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 1570 - The door gaskets to the 3 doors True refrigerator and the True freezer are in poor repair (split).
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1570 - Observed missing knobs on the steam tables.
  Repair the steam tables to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the steam tables, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1580 - The cutting board on the sandwich unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1790 - The food contact equipment surface of the Imperial oven is observed soiled with accumulations of grime and debris.
  Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
• 1800 - Observed accumulation of grime on the exhaust ventilation system.Observed accumulation of debris on the storage shelf of the steam table.Observed accumulation of grime on the door gasket of the Haier refrigerator.Observed accumulation of debris on top of the Henny Penny oven.Observed accumulation of debris on top of the steamer.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3180 - The wall and ceiling in the food preparation area noted in need of cleaning.
  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.
• 3200 - Intake and exhaust air ducts are not being cleaned
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials

April 23, 2008 (Routine)

• 0820 A 2 - Corrected During Inspection Critical Egg salad, ham and sliced tomatoes (45 degrees) cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1550 - The 3 vats sink is not sealed to adjoining equipment or walls.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1570 - The door gaskets to the True freezer and Beverage Air refrigerator is in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1580 - The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1790 - The food contact equipment surface of the oven is observed soiled with accumulations of grime and debris.
  Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
• 1800 - Observed accumulation of grease on the exhaust ventilation system.Observed accumulation of grime on the door gasket of the True refrigerator.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2900 - Observed accumulation of grime on the heating/airconditioning vents.
  Clean the heating/air conditioning vents.
• 3180 - Ceiling tiles in the food preparation area has accumulation of grime.The wall next to the 3 vat sink has accumulation of grime.
  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.

December 19, 2007 (Critical Procedures)

August 21, 2007 (Critical Procedures)

April 23, 2007 (Routine)

• 0570 - Observed wiping cloths not being stored in a chemical sanitizer between use..
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 - Critical Fish hot holding at improper temperature (117 degrees).Baked chicken hot holding at improper temperature( 110 degrees).Chicken wings hot holding at improper temperature (115 degrees).Chicken legs hot holding at improper temperature (110 degrees).Ribs hot holding at improper temperature (120 degrees).Catfish nuggets hot holding at improper temperature (122 degrees).Chicken livers hot holding at improper temperature (104 degrees).
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 1100 - Repeat The food contact surface of the pots is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Replace the pots 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.
• 1570 - The door gasket of the Beverage Air refrigerator at Starbucks is damaged.
  Replace the door gasket in accordance with the manufacturer's specifications.
• 1580 - The cutting boards in the food preparation area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 C - Observed accumulation of food residue on the bottom shelves of the 2 Haier refrigerators.Observed accumulation of food residue on the bottom shelf of the True refrigerator.
  Maintain nonfood-contact surfaces of equipment clean.
• 1790 - The food contact equipment surface of the oven is observed soiled with accumulations of grime and debris.
  Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
• 1800 - Observed accumulation of grease on the exhaust ventilation systemObserved accumulation of grime and debris on the exterior of the oven.Observed accumulation of grime and debris on the nonfood contact surface of the 3 deep fat fryers.Observed accumulation of grime on the door gasket of the True refrigerator.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2310 B - Two handwash stations in the food preparation area are being used as a dump station.
  The handwash facility identified above is to be used for washing hands only
• 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.
• 3180 - Repeat Observed grime and debris on the walls, ceiling and floor in the food preparation area.
  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.

June 02, 2006 (Routine)

May 30, 2006 (Routine)

• 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the walk-in refrigerator in deli bakery walk-in and shrimp uncovered in the produce walk-in refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0480 - Corrected During Inspection Unlabeled food containers.
  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.
• 1100 - Corrected During Inspection The food contact surface of the pots is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the pots 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.
• 1570 - Corrected During Inspection Repeat The light bulbs are blown in deli cooler and bakery freezer .
  Repair or replace thelight bulbs door gasket in accordance with the manufacturer's specifications.
• 1750 - Corrected During Inspection Manufacturer containers were observed reused for the storage of equipment or for shelving in the walk-in refrigerators.
  Discontinue the reuse of manufacturer containers for shelving or storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: oven mittens, slotted grills, can opener/ holder, deep fryers, Pannini grill.
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the exhaust filters in deli area, gas stove exterior, exhaust filters in the bakery area has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2650 - Corrected During Inspection There is no refuse container at the area immediately adjacent to the salad prep area hand sink.
  Provide a refuse container for the disposal of paper towels at the salad prep hand sink.
• 2660 - Corrected During Inspection There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the salad prep room
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the salad preparation room
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3180 - All floors and wall behind cooking equipment in the deli kitchen noted in need of cleaning.
  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.

February 01, 2006 (Routine)

• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Deli grille, can opener, deep fryers and inside baking and roasted chicken oven and racks.
  Clean and sanitize these surfaces for food contact.
• 2310 - Corrected During Inspection Critical Repeat Observed employees using the handwashing station in a manner that is not approved in the seafood station.
  Discontinue to use the handwash station for food preparation in the seafood station.

July 18, 2005 (Follow-up)

• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1570 - Repeat The door guard of the rear door (missing, damaged). Many pots, pans in food preparation area in disrepair
  Repair or replace the door guard in accordance with the manufacturer's specifications.
• 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in freezer
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.

July 14, 2005 (Routine)

• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Food stored in a location where it is subject to splash, dust or other contamination and left open to airborne conrtamination.
  Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
• 1570 - The door guard of the rear door (missing, damaged). Many pots, pans in food preparation area in disrepair
  Repair or replace the door guard in accordance with the manufacturer's specifications.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Hot plate food wrapper, meat slicer, Pannini grill, gas stove, sandwich prpeparation, grill and gas stove in food prep area, deep fryer, can opener.
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the floors, walk-in refrigeration floors, produce area floors, salad bar prep area floors has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2310 - Critical The handwashing facility located at the food preparation area is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the blockage preventing its use.
• 2650 - There is no refuse container at the area immediately adjacent to the delicatessen handsink hand sink.
  Provide a refuse container for the disposal of paper towels at the deli hand sink.
• 2690 - The refuse container for the storage of facility garbage are not insect or rodent proof.
  Waste handling containers are to be insect and rodent proof.
• 2740 - Oil spillage was observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 3030 - No disposable towels were provided at the hand washing lavatory in the food preparation area
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3080 - Less than 10 foot candles of light was noted in the walk-in freezer
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.

December 02, 2004 (Routine)

• 1800 - Repeat The nonfood contact surface of both exhaust ventilation system have accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
  Clean and sanitize these surfaces for food contact.
• 1320 - There was no temperature measuring device located in the walk in refrigerator.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 3490 - Personnel clothings stored with food items in the food preparation area.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
• 3180 - Wall underneath the 3 compartment sink need cleaning.
  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.
• 1750 - Single-service items were observed reused for the storage of food
  Discontinue the reuse of single-use containers for foodstorage. Provide approved reusable food storage containers designed for your food storage needs.
• 3340 - Critical Containers of chemical cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemical cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.

July 21, 2004 (Routine)

• 1800 - The nonfood contact surface of the exhaust hood system has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1320 - There was no temperature measuring device located in the Haier Refrigerator.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.

March 19, 2004 (Routine)

• 3240 - Handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 2310 B - The handwash station at the food prep area is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only

December 05, 2003 (Routine)

• 1800 - The nonfood contact surface of the large True refrigerator had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 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.
• 1320 - There were no temperature measuring device located in the walk in refrigerator, freezer and reach in refrigerator.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 0480 - Unlabeled food containers.
  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.
• 1170 - Grease extraction filters in the hood system need cleaning.
  Clean the filters more frequently to prevent the accumulation of grease.
• 3340 1 - Critical Containers of cleaning supplies are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of @HAZARDOUS PRODUCT@ must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

August 19, 2003 (Routine)

• 0610 - Food stored in a location where it is subject to splash, dust or other contamination.
  Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
• 2310 - Critical The handwashing facility located in the food preparation area had a slab of ribs in it preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the slab of ribs to provide access to the handwashing facility.