Costco Wholesale 1020

Year by year

Inspections

1. Feb 19, 2026 Re-Inspection · No Reinspection Required

   No violations cited.

2. Feb 11, 2026 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - SPRAY ARM

     No air gap provided at the spray arm at 3 compartment sink in raw chicken room.

     Correction: Provide an air gap between water supply and flood rim of fixture to protect water supply.

     Code WFC 5-202.13

   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The meat room seafood food prep sink does not have a proper air gap between the drain and the sewage system.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Serious Priority (CDC risk factor)

     CLEAN - FOOD CONTACT SURFACES

     Slicing equipment in meat room is visibly soiled after cleaning and sanitizing with a few raw meat pieces still on the edge of the equipment.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor)

     CROSS CONTAMINATION

     Raw cold smoked salmon is stored above ready to eat foods (cooked octopus, seafood salad, etc.) in the retail reach-in cooler.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Cooked ground beef in the deli is date marked with preparation of 2/10, but the food was originally cooked on 2/9. Automatic label system is used for date marking and does not capture correct first date of preparation when foods are cold held overnight after cooling and portioned the following day.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING

     Employees have not been informed they must report situations of exposure to foodborne illness to the person in charge.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

     Code WFC 2-201.11

   • Not serious Good Retail Practice

     PEST - OUTSIDE OPENINGS

     Receiving dock door furthest to the left has gaps at the base of the door.

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code WFC 6-202.15

   • Serious Priority (CDC risk factor)

     SHELLSTOCK MAINTAINING IDENTIFICATION

     A few shellstock tags from seasonal sales in December were not marked with last date of sale.

     Correction: Shellstock shall be held in original container until emptied and not commingled with other shellstock. Shellstock tags shall be held at food establishment for a minimum of 90 days after the shellstock container is emptied. Tags shall be kept in chronological order with last date of sale/serving recorded on tag. Discard shellstock where tags are not available.

     Code WFC 3-202.18; 3-203.12

   • Serious Priority (CDC risk factor)

     TEMPERATURE - HOT HOLDING

     Turkey and cheese sandwich in food court hot hold case is at 110F. Operator uses time for hot case foods but only for quality purposes and states the intention is to hot hold at or above 135F at all times.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     Raw cold smoked salmon in reduced oxygen packaging that states "keep at or below 38F" is being cold held at 42-44F in retail reach-in cooler. Cooked hot smoked salmon in the same unit is at 46-50F. All products above required temperature were at the front part of the case; items further back were correctly cold held.

     Correction: Maintain cold TCS foods at or below 41 degrees F. Maintain reduced oxygen packaged raw cold smoked salmon at or below 38F per package instructions.

     Code WFC 3-501.16

3. Jan 13, 2025 Re-Inspection · No Reinspection Required

   No violations cited.

4. Jan 9, 2025 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Fan covers in raw chicken room are soiled.

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

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Bakery water meter hose end for dough is soiled and is stored hanging in basin of adjacent hand sink.

     Correction: Maintain food contact surfaces in a clean condition and store in a location where clean equipment is not subject to contamination.

     Code WFC 4-601.11(A)

   • Not serious Good Retail Practice

     HANDSINK - TEMPERED WATER

     Handsinks in raw chicken and in rotisserie room do not have tempered water; water is 51F in both sinks.

     Correction: Provide a water temperature of at least 100 degrees F.

     Code WFC 5-202.12(A)

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for quaternary ammonia in meat room 4 compartment sink is 0 ppm and in deli 3 compartment sink is 0-100 ppm;

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Serious Priority (CDC risk factor)

     SHELLSTOCK MAINTAINING IDENTIFICATION

     Last date of sale is not written on all shellstock tags.

     Correction: Shellstock shall be held in original container until emptied and not commingled with other shellstock. Shellstock tags shall be held at food establishment for a minimum of 90 days after the shellstock container is emptied. Tags shall be kept in chronological order with last date of sale/serving recorded on tag. Discard shellstock where tags are not available.

     Code WFC 3-202.18; 3-203.12

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     Raw beef in retail bunker cooler is 45-47F. Raw shrimp in retail bunker cooler is 46F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

5. Apr 12, 2023 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - SPRAY ARM

     No air gap provided at the spray arm in CONCESSION kitchen. Leak observed.

     Correction: Provide an air gap between water supply and flood rim of fixture to protect water supply.

     Code WFC 5-202.13

   • Not serious Good Retail Practice

     GRINDING LOG

     Grinding log available for facility that manufactures raw ground beef, however, it is missing the date and time related food surfaces and equipment are cleaned and sanitized.

     Correction: Keep grinding logs available for at least a year that includes the establishment name or license number of suppliers for each lot, beef supplier lot numbers and production dates, date and time each lot is produced, the date and time related food surfaces and equipment are cleaned and sanitized.

     Code WFC 3-203.13

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     1) In bunker-style refrigerator, packages of chicken street tacos at 53F, cilantro lime crema at 53-60F on 4/11/2023. 2) Refrigerated display coolers were observed to be operating at or < 41 F (monitored via alarm system lined to managers phone app), however, a majority of items in these display coolers were vertically stored so that the cold air was not reaching TCS products on lower sections. Ravioli packages internally temped at 44F-48F, other packages on lower sections had surface temps 44-50F. Items on top sections were <41F.

     Correction: Discard any TCS food held >41F for more than 4 hours. Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     THERMOMETER - MISSING INDICATING

     Thermometers in retail display coolers are missing or not properly located.

     Correction: Provide or reposition thermometer so that it is located in the warmest part of the refrigeration unit and is easily visible.

     Code WFC 4-204.112

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - SEPARATION

     In store/warehouse aisles, toxic materials (Febreeze, lighter fluid) stored above single service items (parchment paper, foil).

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

     Code WFC 7-201.11; 7-301.11

6. May 23, 2022 Routine Inspection · No Reinspection Required

   No violations cited.

7. Dec 9, 2019 Routine Inspection · No Reinspection Required

   No violations cited.

8. Mar 27, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

9. May 4, 2017 Routine Inspection · No Reinspection Required

   No violations cited.

10. May 17, 2016 Routine Inspection · No Reinspection Required

    No violations cited.

11. Mar 17, 2015 Routine Inspection · No Reinspection Required

    No violations cited.

12. Jun 10, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

13. May 23, 2013 Routine Inspection · No Reinspection Required

    No violations cited.