| 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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1. Observed lime scale build-up on the inside bottom of the bulk ice machine deflector shield in Starbucks; not properly clean and sanitized. 2. Observed a build-up of old food residue/debris on the blade of the can opener at the food service prep table in the back food service area of the Deli kitchen across from the sandwich making prep station. |
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Priority Foundation (PF) |
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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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2 Deli slicers at bulk Deli Meat case were observed to have a build-up of food residue and debris from previous days use on the push plates and around the blade guards on the backside of the blades: not properly cleaned and sanitized. The Deli slicer on the left side has not been in use this day. |
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Priority (P) |
3 |
| 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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Chemical sanitizer at the Starbuck's 3 bay sink was testing zero ppm. The sink was drained 2 times and retested; both times the sanitizer was reading zero ppm. Management entered a work order during inspection. Management had buckets of sanitizer brought over from the Deli dept for sanitizing purposes until issue is corrected; sanitizer that was from the Deli was 200 ppm. |
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Priority (P) |
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| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
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A pan of Pork Ribs, 3 Pans of fried Chicken, a pan of Macaroni & Cheese, a pan of Hashbrown casserole, and a pan of Country Gravy pulled from the food service hot bar in the p.m. of 2/12/25 was observed to be between 48*F and 52*F at time of inspection on 2/13/25; product did not meet the required 135*F to 41*F within 6 hours. Product was checked with a TDA probe thermometer. |
Management voluntarily discarded product during inspection. |
Priority (P) |
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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, scrambled Eggs, and Country Gravy at the Deli hot holding service case was observed to be between 120*F and 130*F; out of the safe hot holding temperature range of 135*F. Product was checked with a TDA probe thermometer. |
Management voluntarily discarded product during inspection. |
Priority (P) |
0 |
| 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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Observed an open chub of Deli Turkey and an open chub of Deli Roast Beef at the deli bulk meat service case to have a discard date of 2/27/25; over the 7-day date marking regulations. Observed sliced Onions, diced Green Peppers, and an open bag of Sausage crumbles at the Pizza prep station to not be date marked. Date Marking requirements; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, dry fermented sausages, or salt-cured products.
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Management voluntarily discarded product during inspection. |
Priority (P) |
2 |