| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
out |
Observed hand sink across from Deli 3 bay sink did not have soap. |
PIC acquired soap for hand sink |
Priority Foundation (PF) |
1 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
Observed handwash sink across from Deli 3 bay sink had no paper towels in the dispenser. |
PIC had a staff member retrieve more paper towels. |
Priority Foundation (PF) |
1 |
| 08 0080-04-09-.06(3)(a)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided |
out |
Observed no hand sign for hand wash sink across from Deli |
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Core (C) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
*Observed knife in bakery to have greasy residue on end of knife stored as clean.
**Observed knife stored as clean in Produce area to be soiled with dried organic matter |
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Priority Foundation (PF) |
1 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Observed slicer logs had not been filled out past 4 hour mark (5-6 hours from prior cleaning). PIC stated that slicers had been disassembled, cleaned and sanitized at proper time but log had not been kept up. Slicers appeared clean when investigated with high-powered flashlight |
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Priority (P) |
1 |
| 19,20 safe temperature holding |
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0 |
| 19,20 20 Cold holding temperature |
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| 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 |
Observed multiple items in bunker cooler in retail area to have internal temperatures above 41F. |
PIC investigated and learned that defrost cycle for the cooler had been active for over 90 minutes; cooler adjusted over the phone and temperature dropped below 40F. Discarded items include Lunchables (x63), Lunchlys (x25) and Johnsonville breakfast sausages (x29) |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
out |
Observed no date marking/time stamp label for breading mixture used for cooking fried chicken. |
PIC discarded remaining batter and acquired day dots to track time |
Priority (P) |
0 |
| 21,22 22 Time as a Public Health control |
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| 21,22 0080-04-09-.03(5)(a)9(ii) Time as a Public Health control- 4 hours |
out |
Observed no time tags for roasted and fried chickens hot held for retail sale. |
PIC discarded 13 roasted chickens and 5 boxes of fried chicken |
Priority (P) |
0 |
| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
out |
Observed thermometers either not present or having displays not functioning in meat & seafood display coolers and seafood retail cooler. |
PIC put manual thermometers in cases with missing/nonfunctioning thermometers and put in a work order to have the issue corrected. |
Priority Foundation (PF) |
0 |
| 46 Non-food contact surfaces clean |
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| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
out |
*Observed dust accumulation on intake vent of cooling unit in meat walk in cooler
**Observed dried organic matter soiling front of cooler in Starbucks |
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Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
out |
Observed sealed and partially consumed employee drink stored on top shelf of Starbucks cooler above RTE foods. |
PIC discarded drink |
Core (C) |
0 |