| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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Observed handwashing sink next to seafood 3 compartment sink not supplied with hand towels; observed front deli handwashing sink, in bakery area, stocked with towels, however, towel dispenser was not dispensing towels. |
Towels were supplied to handwashing sinks during inspection. |
Priority Foundation (PF) |
1 |
| 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. |
out |
Observed bottom compartment of saw machine soiled with dried yellow meat buildup; observed inside back panel and corner of meat grinder compartment soiled with dried yellow meat buildup. |
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Priority Foundation (PF) |
1 |
| 19,20 safe temperature holding |
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0 |
| 19,20 20 Cold holding temperature |
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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 food product on retail deli cold bar not being maintained at 41F or below for cold holding food safety control. Food products probed with a calibrated state thermometer: chopped eggs 46F, blue cheese 45F, shredded cheddar cheese 45F. |
Food products were removed from cold bar during inspection. |
Priority (P) |
2 |
| 35,36 Pests & contamination |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
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0 |
| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
Observed water dripping on tray of various types of bacon (smoked, maple bourbon, French toast) and on one tray of thick cut boneless pork chops stored in meat display case. Water from pan that should be dispensed into a draining pipe had been moved and water was dripping on to tray of bacon and pork chops. Trays had buildup of water on them and around product. |
Pork chops and bacon were pulled from meat case and were voluntarily discarded during inspection. |
Priority (P) |
0 |
| 37 Personal Cleanliness |
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0 |
| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
out |
Observed Starbuck's employees preparing beverages and a sandwich with no hair restraint or head covering. |
Head covering was donned during inspection by both employees. |
Core (C) |
0 |
| 46 Non-food contact surfaces clean |
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0 |
| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
out |
Observed shelving in back bakery area soiled with food debris; observed deli/bakery walk-in cooler with spill under shelving and debris on floor; observed bakery walk-in freezer with spilled food product on floor. |
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Core (C) |
0 |