| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(c)1 Handwashing sinks are installed according to the capacity of preparation areas |
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Handwashing sink next to bakery three compartment sink observed not to have water pressure of adequate pressure to allow for proper handwashing. |
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Priority Foundation (PF) |
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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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Slicers stored at ambient temperature in deli department observed not being cleaned every four hours according to slicers cleaning log used to track slicer cleaning frequency. Today (Wednesday 2/12) Slicer #3 had been used but not put in use on slicer cleaning log (corrected). Tuesday- Slicer 1 put in use at 2:30PM and not cleaned until 7:00PM
Monday- Slicer #1 put in use at 2:00PM but not cleaned until 7:00PM
Sunday- Slicer 2 put in use at 10:45AM but not cleaned until 4:30PM, Slicer #3 opened at 12:00PM but not cleaned until 5:00PM and slicer #1 put in use at 2:00PM but not cleaned until 5:00PM. |
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Priority (P) |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Sanitizer concentration in Starbucks three compartment sink observed not to reach the required concentration of 150ppm for quat sanitizer. Sanitizer concentration observed to reach 0ppm with inspector and firm test strip. |
PIC voluntarily added sanitizer to correct concentration. |
Priority (P) |
0 |