| 06,07 Hand Hygiene |
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| 06,07 6 Hands Clean and Properly washed |
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| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... |
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Observed food service employee prepping food in the food service area, handle food service equipment, remove gloves, don new gloves and change tasks without washing hands before donning new gloves. |
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| 06,07 7 No bare hand contact with ready to eat food |
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| 06,07 0080-04-09-.03(3)(a)1 No bare hand contact with ready to eat food |
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Observed food service employee bare hand contact with sliced tomatoes at the sandwich prep station in the food service back kitchen area. |
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Priority (P) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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1. Two meat slicers and food processor in deli department not properly cleaned and sanitized, dried food residue buildup on back wall, blade guard, blade, and handle from previous day's use was observed at time of inspection.
2. Pineapple corer in produce walk in cooler was observed to have dried food residue from previous days use at time of inspection; not properly cleaned and sanitized.
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Priority (P) |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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Sanitizer concentration at the Starbuck's 3 Bay Sink was showing zero ppm at time of inspection. |
Management drained and refilled sink during inspection and sanitizer concentration was 200 ppm at recheck. |
Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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| 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 |
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sausage patties (127*F) on the hot bar internally checked with TDA probe thermometer were observed to be out of the safe temperature range of 135*F or above at time of inspection. |
Management discarded product during inspection. |
Priority (P) |
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| 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 |
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Tuna Salad (47*F) at service case and Sliced Tomatoes (45*F) at sandwich prep station in the food prep area of the deli internally checked with TDA probe thermometer were observed to be out of the safe temperature range of 41*F or below. |
Management discarded product during inspection. |
Priority (P) |
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| 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, ... |
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Opened Spinach, Sliced Mushrooms, Sliced Peppers, and Cooked Sausage patties at the Pizza Prep Station were observed to not be date marked and management was not sure when the product was prepared. |
Management discarded product during inspection. |
Priority (P) |
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
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Observed 2 pans of Taco Meat stored in the upright storage freezer in the back food prep area of the Deli to be uncovered and unprotected. |
Management covered product during inspection. |
Core (C) |
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