| 14 Food contact surfaces; clean and sanitized |
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| 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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The Starbucks three bay sink with coffee containers actively being sanitized was tested with Establishment and State QUAT based test strips and was observed to be at 0ppm sanitizer concentration. |
The cap connection on the sanitizer container (cap/hose) was not on properly and not allowing sanitizer to be brought up into the hose. This was corrected at time of inspection and sink was refilled with sanitizer solution at the correct concentration. Coffee containers that were in the sink were re-sanitized. |
Priority (P) |
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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)8 Date Marking; Discard food after 7 days at 41F |
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Three open chubs of lunch meats (Ham and Turkey) were observed in the deli meat cooler with discard dates of 7/7 and 7/8. These are past the 7-day discard date. |
Deli Manager voluntarily removed these from the case and discarded. |
Priority (P) |
0 |
| 38,39 wiping cloth & washing produce |
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| 38,39 38 Wiping cloths properly used and stored |
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| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
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Wiping cloths that were observed at Starbucks in "sanitizing" solution were found with a QUAT based sanitizing solution at 0ppm. |
Containers with wiping cloths were replaced with sanitizer at the correct concentration. |
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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The cabinets with the carboard pizza boxes (located in the deli) and the shelves / cabinets in the bakery area were observed with food residue and other debri. |
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Core (C) |
0 |