| 06,07 Hand Hygiene |
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0 |
| 06,07 6 Hands Clean and Properly washed |
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| 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 Bakery employee handle phone, pad, and pen to take an order. Employee hung the phone up and donned a pair of gloves and started prepping foods without washing hands before donning gloves. |
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Priority (P) |
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| 14 Food contact surfaces; clean and sanitized |
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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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Observed the cuber in the Meat dept to have a build-up of food residue and debris from previous days use; not properly cleaned and sanitized. Equipment referenced in violation has not been in use this day. |
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Priority (P) |
2 |
| 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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Sanitizer concentration at 3 Bay Sink in the specialty cheese department was observed to be 0 ppm at time of inspection. Observed the surface temperature of the Bakery auto dish machine to be 149*F; surface temperature must reach 160*F or above. Auto Machine was ran 3 times and reached 160*F. |
Management drained and reran sanitizer during inspection; 200 ppm at recheck. |
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 over 15 asst. sandwiches and wraps stored in the Starbuck's prep cooler 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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Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
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Sanitizer concentration at the Starbuck's 3 bay sink was observed to be over 400 ppm at time of inspection. |
Management drained and reran sanitizer and diluted the concentration to safe levels; 200 ppm at recheck. |
Priority (P) |
0 |
| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
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Observed the ice scoops stored on top of the bulk ice machine uncovered and unprotected in the Seafood dept. In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
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Core (C) |
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| 46 Non-food contact surfaces clean |
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| 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. |
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Observed a build-up of a pink/black moldlike substance on the outer front edges of the bulk ice machine in the Seafood department. Observed a heavy build-up of a black moldlike substance around the outside glass and edges of the lobster tank in the Seafood dept. |
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Core (C) |
3 |
| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
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Observed heavy dust build-up on the fan guards, condenser units, and ceiling in the Bakery Walk in cooler, Bakery Walk in freezer, Produce Walk in cooler, and the Dairy Walk in cooler, in need of cleaning. |
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Core (C) |
0 |