| 06,07 Hand Hygiene |
in |
|
|
|
0 |
| 06,07 6 Hands Clean and Properly washed |
in |
|
|
|
0 |
| 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... |
out |
observed an employee that returned to Starbucks area and began food preparation without first washing hands. Employee did put gloves on before handling the sandwich. |
employee removed gloves and washed hands. |
Priority (P) |
0 |
| 13 Food separated and protected |
in |
|
|
|
0 |
| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
out |
on shelf in meat department walk in cooler, observed raw sausage stored over RTE hot dogs; observed raw pork over RTE cups of mashed potatoes. |
raw foods were segregated from RTE foods during visit. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
|
|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
observed bone in chicken at 101 to 108F in hot warmer. |
see correction discussion below. |
Priority (P) |
0 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
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 |
Observed asian concept prep cooler with chopped celery and carrots at 46F to 53F. Observed chicken salad at 46F |
All items discarded. |
Priority (P) |
0 |
| 24,25 Chemical hazards |
in |
|
|
|
0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
|
|
|
0 |
| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
out |
Observed laundry detergent stored over canned goods in back stock area. |
items were moved during this visit. |
Priority Foundation (PF) |
0 |
| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
out |
observed meat department 3-basin sink with sanitizer testing at 500ppm |
|
Priority (P) |
0 |
| 33 Thermometers provided and accurate |
in |
|
|
|
0 |
| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
out |
thermometer on Dairy cooler found at 55F when cooler was operating normally at about 38F |
|
Priority Foundation (PF) |
1 |
| 53 Ventilation, lighting, and designated areas used |
in |
|
|
|
0 |
| 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 3 cases where personal drinks were stored next to food storage. |
drinks were moved to break room. |
Core (C) |
0 |