Jun 26, 2014 (Preoperational)

• Physical facilities: installed, maintained, & clean
  The dishwash machine in the bakery is being dismantled. According to management, the unit is being removed because they will not be using it.

Jun 25, 2014 (Preoperational)

Jun 24, 2014 (Preoperational)

• Correct response to questions
  No Certified Food Protection Manager certificate was provided by the person in charge.
• Management awareness; policy present
  The establishment did not provide proof of an employee health policy for the prevention of foodborne illness.
• Adequate handwashing sinks properly supplied and accessible
  There is no handwashing signage at the toilet room handwashing sinks. (Corrected On Site)
• Proper cooling methods used; adequate equipment for temperature control
  The ambient air temperature of the walk-in refrigerators in the seafood section and meat section were measured at temperatures above 46 degrees Fahrenheit and should be at 41 degrees Fahrenheit or below.
• Thermometers provided & accurate
  There are no visible thermometers in the reach-in refrigerator in Starbucks and the open display refrigerators in the produce section and outside of the seafood section.
• Insects, rodents, & animals not present
  There are openings in the ceiling due to missing tiles in Starbucks and adjacent to the ventilation hood in the delicatessen. There is an gap in the wall behind the trash compactor.
• Single-use/single-service articles: properly stored & used
  Sleeves of disposal beverage container trays are stored on the floor in the Starbucks storage room.
• Warewashing facilities: installed, maintained, & used; test strips
  The power to the dishwashing machines in the bakery and delicatessen are not turned on therefore the units can not be checked for compliance.
• Plumbing installed; proper backflow devices
  There are inadequate air gaps above the floor drains in the following areas: Starbucks 3-compartment sink and prep sink; 3-compartment sink in the seafood section; 3-compartment sink in the bakery; and the prep sink in the delicatessen.
• Physical facilities: installed, maintained, & clean
  The gaps at the floor and wall junctures in the Starbucks storage room, beneath the electrical panels in the rear, and beside the electrical panels in the rear need to be coved and sealed.
• Adequate ventilation & lighting; designated areas used
  There is inadequate light intensity at the frying units in the deli.
• Adequate ventilation & lighting; designated areas used
  The power to the ventilation hood units in the bakery and delicatessen is not turned on therefore the units can not be checked for compliance.