| 13 Food separated and protected |
in |
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0 |
| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
out |
Observed a pan of raw Beef stored on top of ready to eat sliced vegetables in the deli 2 door storage cooler in the back deli food service kitchen area. Observed Raw pork sausage stored on top of fully cooked ready to eat deli meats in the meat dept walk in cooler. |
Management restacked and relocated referenced product during inspection. |
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 the underside of the poly cutting board at the sandwich prep station in the back deli food service area to have a build-up of food residue and is discolored. Observed the Cole Slaw chopper on the back prep table across from the 3-bay sink in the back deli food service area to have a build-up of old food residue and debris, not properly cleaned and sanitized. Cole Slaw chopper has not been in use this date. |
|
Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Observed a build-up of old food residue from previous days use on the backside of the blade of the deli slicer in the Meat dept prep room. Observed a build-up of food residue and debris on the top wheel, backside wall of the bottom cabinet, and on the blade guides of the band saw in the Meat dept prep room, not properly cleaned and sanitized. Referenced equipment has not been in use this day. |
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Priority (P) |
4 |
| 16,17,18 cooking, reheating, cooling |
in |
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0 |
| 16,17,18 18 Cooling time and temperature |
in |
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0 |
| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
out |
Pans of Chicken Casserole, Pasta bake, and Taco Meat prepared and stored to cool previous day in the P.M in the deli 2 door storage cooler were observed to be between 51*F and 58*F on today's inspection date, product never reached the required 41*F in the 6-hour window. Product was checked with a TDA probe thermometer. |
Management discarded product reference in violation during inspection. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 20 Cold holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Chicken salad stored in the full-service Deli case and 5 pans of Chicken wings stored in the 2-door storage cooler across from the Deli Walk in cooler in the back food service area were observed to be between 48*F and 51*F, out of the safe cold holding temperature range of 41*F and below. Product was checked with a TDA probe thermometer. |
Management discarded product reference in violation during inspection. |
Priority (P) |
0 |
| 28,29 Safe Food & Water |
in |
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0 |
| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP |
in |
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0 |
| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan |
out |
During the review of Sushi records, the following observation was observed: On 5/29/25 the rice pH was entered in the records at 3.3. There was no corrective actions observed to be noted. The facilities HACCP states that Acidified rice will have a pH no less that 3.7 and equal to or lesser than 4.2. |
|
Priority Foundation (PF) |
1 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
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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 the poly cutting board at the sandwich prep station in the back deli food service area and at the prep table in the Seafood dept to be heavily scored. Observed numerous plastic food containers stored on the wire rack next to the 3 bay sink in the back Deli prep area to have a heavy build-up of old stickers and sticker residue, equipment is no longer smooth and easily cleanable. Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable. |
|
Priority (P) |
1 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
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0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
Observed the sanitizer concentration test strips in Starbuck's to be out of date with a use by date of 6/15/2025. |
|
Priority Foundation (PF) |
1 |