| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
out |
Starbucks handwashing sink not at least 100F in 15 seconds. |
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Priority Foundation (PF) |
0 |
| 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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Band saw in meat department with meat debris. Asked meat department PIC if machine had been used today he said no, that a new employee had been responsible to clean it the night before. |
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Priority Foundation (PF) |
0 |
| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
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Sushi maker did not have a probe thermometer and had not been specifically trained on how to calibrate thermometer. Produce department did not have a probe thermometer. |
Thermomters were provided from store shelf. Showed Sushi worker how to calibrate using ice water test. |
Priority Foundation (PF) |
0 |