| 06,07 Hand Hygiene |
in |
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0 |
| 06,07 6 Hands Clean and Properly washed |
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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 employee in the Deli Department put gloves on to slice deli meat without washing hands first. |
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Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
-Observed several metal food prep pans in the deli department with dry food residues on the interior. The pans were stored as clean and sanitized at the time of inspection.
-Observed excessive yellow stains on the cutting boards in the meat department. The cutting boards were stored as cleaned and sanitized at the time of inspection. |
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Priority Foundation (PF) |
1 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
Noted that the three compartment sink in Starbucks was set up for WRS at the time of inspection. Upon checking the sanitizer concentration, the sanitizer concentration showed 0 PPM. |
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Priority Foundation (PF) |
1 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 21 Date Marking and Disposition |
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0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Observed 4 packages of commercially sliced deli meat in the deli department that were beyond the 7-day discard date.
Discard Dates were 3-1-25, 3-11-25, 3-12 25. |
PIC discarded the items at the time of inspection. |
Priority (P) |
0 |
| 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)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
out |
Observed 2 cases of food items stored directly on the floor in the Deli Department Walk in Freezer at the time of inspection. |
PIC relocated the food items as to be 6 inches off of the floor. |
Core (C) |
0 |
| 40,41 Utensils |
in |
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0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
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0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Observed metal food prep pans stored wet on a rack as clean and sanitized without allowing for complete air drying in the Deli Department at the time of inspection. |
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Core (C) |
0 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Observed a cutting board in the Produce Department with excessive deep cuts at the time of inspection. Not easily cleanable. |
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Priority (P) |
2 |
| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
out |
Observed a metal storage rack used for cutting board storage in the Seafood Department with excessive rust at the time of inspection. |
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Core (C) |
0 |