| 06,07 Hand Hygiene |
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0 |
| 06,07 7 No bare hand contact with ready to eat food |
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0 |
| 06,07 0080-04-09-.03(3)(a)1 No bare hand contact with ready to eat food |
out |
Employee in produce observed handling the enter fruit of a pineapple that was being sliced as a ready to eat food with a bare hand. |
Employee rewashed fruit and applied a glove during inspection. |
Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Cuber in meat dept. observed with dried protein build-up on knives. |
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Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
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0 |
| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Sausage patties on hot bar observed to be held at 119.3 F and scrambled eggs on hot bar observed to be held at 126.3 F. Temperature was verified with TDA digital probe thermometer. |
PIC discarded sausage patties and eggs on hot bar during inspection. |
Priority (P) |
1 |
| 19,20 20 Cold holding temperature |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
TCS items held above 41 F in top of prep cooler in kitchen. Sliced green peppers 49.2 F, sliced tomato 47.8 F, and sliced onion 47.6 F. All temperatures were verified with TDA digital probe thermometer. |
PIC discarded sliced vegetables during inspection. |
Priority (P) |
0 |
| 40,41 Utensils |
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0 |
| 40,41 40 In use utensils properly stored |
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| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
out |
Ice bucket in Starbucks observed no to be stored inverted. |
Ice bucket was inverted during inspection. |
Core (C) |
0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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0 |
| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
out |
Several utensils were observed to be stored inside a soiled plastic dish drying rack in the produce dept. |
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Core (C) |
1 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
out |
Drain board on sanitizer side of ware wash sink in produce was soiled at the time of inspection. |
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Core (C) |
0 |
| 51,52 Facilities |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
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0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Water filtration system located in the stock room near produce observed to be leaking water onto the shelving and floor. Pipe under the ware wash sink in the produce observed to be leaking water onto the floor with a drain. |
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Core (C) |
1 |