Rstore #4480

Year by year

Inspections

1. Sep 30, 2026 Routine · 1 priority, 1 priority foundation, 1 core
   • Serious Priority

     FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

     Cappuccino parts and other food contact equipment parts are not sanitized after cleaning.

     Correction: Clean and sanitize all utensils and equipment before contact with food.

     Code 4-702.11

   • Not serious Priority Foundation

     PERSON IN CHARGE - FOOD SAFETY TRAINING

     The Person in Charge (PIC) has not provided food safety training to employees on sanitization after washing food contact surfaces which included items such as the cappacino machin parts, frazil machine and roller grill.

     Correction: The person in charge shall provide food safety training to employees on sanitizing food contact surfaces.

     Code 2-103.11 (N)

   • Not serious Core

     FOOD CONTACT SURFACES - MICROWAVE CLEANED

     Cavity or door seals of microwave are soiled.

     Correction: Clean and maintain microwave at least every 24 hours.

     Code 4-602.12 (B)

2. May 27, 2026 Routine · 2 priority foundation, 2 core, 1 repeat
   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination. The states written procedure can be used as the written plan. A copy of the state plan will be sent via email to the store.

     Code 2-501.11

   • Not serious Priority Foundation

     RTE/TCS FOOD - COMMERCIALLY PREPARED FOODS DATE MARKING

     Sandwiches in open cooler from a food processing plant are date marked for more than 7 days, some are up to 30 days.

     Correction: Documentation from the manufacturer must be provided that a product has a expiration past 7 days when date marking commercially packaged sandwiches.

     Code 3-501.17 (B)

   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided at handwashing sinks.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees. Signage provided during the inspection.

     Code 6-301.14

3. Jun 24, 2025 Routine · 4 priority foundation, 3 core
   • Not serious Core

     EQUIPMENT AND UTENSILS - FOOD TEMPERATURE MEASURING DEVICES

     Food temperature measuring device not available.

     Correction: Provide food temperature measuring devices.

     Code 4-201.12

   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     The open-faced cooler temperatures were warmer than 41 degrees F everywhere that the food was near the outer edge.

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory and keep food items near the inside of the unit or provide additional or different approved equipment.

     Code 4-301.11

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A Quat test kit is not available for checking sanitizer concentrations.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

     Code 4-302.14

   • Not serious Priority Foundation

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at food employee handwashing sink.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

     Code 6-301.11

   • Not serious Priority Foundation

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Dishwashing sinks are soiled.

     Correction: Clean all parts of the sinks.

     Code 4-601.11 (C)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Handle and door of the Frigidaire freezer are soiled.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Inside of the microwave on the food display line is soiled.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     OPERATING WITHOUT A LICENSE - POSTING A RETAIL FOOD LICENSE

     Current retail food establishment permit is not posted in a conspicous area.

     Correction: Post current retail food establishment permit in a public area.

     Code ATCP 75.06 (1) (b)

4. Jun 3, 2024 Routine · 1 priority, 1 repeat
   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Food items in the open front cooler that are beyond the "air curtain" are being cold held at 45-55°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Do not overfill the unit and do not place food items on the corners of the unit as the unit is incapable of maintaining products at 41 degrees F or less in those locations. For the past couple of years this unit has been questionable for maintaining food items cold enough and replacement should be considered.

     Code 3-501.16 (A) (2) AND (B)

5. May 31, 2023 Routine · 1 priority, 1 priority foundation
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Food items in the open-faced cooler are being cold held 50°F or greater on the corners..

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12