| 06,07 Hand Hygiene |
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| 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... |
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Employee was observed to handle raw chicken and place metal pans that previous were used to store raw chicken at the three compartment sink. Employee was observed to then move throughout the food preparation table handling utensils, and door handle to walk in cold holding unit. Employee did not wash their hands after handling raw chicken before moving on to a different task of the food service area. |
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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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Baked chicken in the hot holding unit was observed to have an internal temperature of 124 to 129 degrees F. Scramble eggs in the hot holding unit was observed to have internal temperature of 124 degrees F. Gravy at the stove in metal pan, being prepared to go to hot holding unit, was observed to have internal temperature of 114 to 119 degrees F. |
Person in charge had employee voluntary discard on the foods reference in the violation in the trash during routine inspection.
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| 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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An open Bologna deli meat in the deli meat display case was observed to have a preparation/open date of September 21, 2025, and discard/expiration date of March 16, 2026. An open buffalo chicken deli meat in the deli meat display case was observed to preparation date of September 24, 2025, and discard/expiration date of October 3, 2025. |
Person in charge had employee voluntary discard on the foods reference in the violation in the trash during routine inspection.
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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An open Pastrami deli meat in the deli meat display case was observed to have a preparation/open date of June 27, 2025 and discard date of October 3, 2025. |
Person in charge had employee voluntary discard on the foods reference in the violation in the trash during routine inspection.
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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 at the Starbuck food service area, was check with sanitizer test strip and was observed to be over 500 ppm. Manufacturer's instructions indicate that concentration should not exceed 400 ppm. |
Person in charge voluntary removed sanitizer from sink basin, washed sink basin out and re-filled sink basin with approved sanitizer. Sanitizer was rechecked at 200 ppm. |
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