| 14 Food contact surfaces; clean and sanitized |
in |
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|
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
2 Deli slicers at bulk Deli Meat case were observed to have a build-up of food residue and debris on the blade guards on the backside of the blade. Observed a build-up food residue and debris from previous use on the vegetable dicer and the Pineapple corer stored clean in the Produce dept. |
Management had employees clean and sanitize the equipment during inspection. |
Priority (P) |
2 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 20 Cold holding temperature |
in |
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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 |
Pizza Sauce, Shredded Cheese, Beef Crumbles, Sausage Crumbles, and sliced Mushrooms stored in the makeshift at the Pizza prep station internally checked with a TDA probe thermometer were observed to be between 51*F and 63*F; out of the safe cold holding range of 41*F and below.
A metal pan of Roast Beef & Gravy and a pan of Chicken Tenders stored in the upright Deli storage cooler internally checked with a TDA probe thermometer were observed to be 51*F and 52*F; out of the safe cold holding range of 41*F and below. |
Person in charge voluntary removed and discarded in the trash the foods referenced in the violations. |
Priority (P) |
2 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 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 a pan of beef fajitas stored in the back upright storage cooler across from the Deli Walk in Cooler to not be date marked. Observed a food container of Alaskan Salmon Salad stored in the Sushi prep cooler to not be date marked. Date Marking requirements; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, dry fermented sausages, or salt-cured products.
|
Person in charge voluntary removed and dated the food referenced in the violation to reflect a 7-day date marking during the inspection. |
Priority (P) |
1 |
| 30,31 Food temp controls |
in |
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0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
in |
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0 |
| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
out |
Pizza makeshift/prep cooler was observed to have an ambient temperature of 64.4*F. Management entered a work order during inspection for maintenance to repair. |
|
Priority Foundation (PF) |
0 |
| 42,43 Single service & gloves |
in |
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0 |
| 42,43 42 Single-service articles stored and used |
in |
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0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
Starbuck's single service items were observed to be stored on the floor in the Grocery backroom. |
|
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
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0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Observed the poly cutting boards at the Asian prep station and the Sandwich prep station in the Deli food service area to be heavily scored and discolored. |
|
Priority (P) |
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
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0 |
| 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 |
Automatic dish machine was observed to have a build-up and dried food residue and debris on the top spraying unit and door lips at the top and bottom. |
|
Core (C) |
1 |
| 46 Non-food contact surfaces clean |
in |
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0 |
| 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 a build-up of food residue and debris in the tracks of the Deli Bulk meat service case and the feet of the Deli slicers. Observed liquid spillage in the bottom of the upright storage cooler across from the Deli Walk in Cooler. |
|
Core (C) |
0 |