| 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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Observed an employee in the deli with gloves on using a pen to write down a deli meat order for a customer. The employee put down the pen and paper and with the same gloves on sliced deli meat without removing gloves and washing hands prior to handling meat. |
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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(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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Observed 3 compartment sink set up in Star Bucks and the concentration of the sanitizer read 0 ppm when checked with sanitizer strips at time of inspection. |
The sanitizer container was empty; employee replaced sanitizer and ran new sanitizer water and re-sanitized dishes at time of inspection. |
Priority (P) |
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| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Observed 2 whole rotisserie chickens stored in stand-up cooler in deli kitchen with an internal temperature of 47 F to 48 F degrees at time of inspection. |
PIC discarded chickens at time of inspection. |
Priority (P) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
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Observed a drink sitting on a shelve in the produce department a time of inspection. |
Drink was removed at time of inspection. |
Core (C) |
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