| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Hand washing sink in the deli area by the three bay sink was observed with red bucket (sanitizer buckey) with sanitizer in the bucket |
PIC removed these from the hand sink at time of inspection |
Priority Foundation (PF) |
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| 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. |
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One of the 4 slicers in the deli (that had yet to be used for the day) was observed with dried food particles on the hard to clean areas.***The pizza prep table that had not been used from the previous night was observed with dried food particles |
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Priority Foundation (PF) |
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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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Date marking policy is in place however it is not consistently being followed: 4 open packages of lunch meats were observed without date marking and containers of produce items on the sandwich prep area were observed without date marking. |
PIC had the open chubs of lunch meat discarded. |
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)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Bakery Area had unwrapped frozen breads in the freezer. These items were observed with a carboard box (to be prepared later in the day) |
PIC had covers put over these items |
Priority (P) |
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| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(5)(a)10 Warewashing machine must have a wash solution temperature no less than 150F |
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AS per the digital read out and the calibrated state submergible thermometer, the temperature in the dishwashing machine reached 139.6 as per food Code:In the deli area the establishment has a mechanical dishwasher that uses hot water to sanitize dishes- this is a stationary rack, dual temperature machine and as per food code needs to reach a minimum temperature of 160F. |
PIC advised the team to stop using the dishwasher and to use the three bay sink |
Core (C) |
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| 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 |
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Employee observed in the Starbucks food service area putting on lip gloss. Personal Items should be in a designated area away for food and equipment |
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Core (C) |
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