| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Observed a filled pitcher stored in the primary hand sink in the front Deli food service area. Handwash sink shall only be used for washing hands; accessible at all times. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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There were no paper towels or drying devices observed to be available at the primary hand sink in the Starbucks food service area at time of inspection. Handwashing sinks must be properly supplied with drying devices. |
Management filled paper towels during inspection. |
Priority Foundation (PF) |
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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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The auto warewashing machine in the back Deli food service area was observed to not reach the required surface temperature of 160*F. The machine was ran 3 separate times and did not temp over 132.3*F. |
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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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Chicken salad, Pasta salad, and Bacon Ranch Pasta salad stored in the Deli full-service case were observed to be between 48*F and 58*F, out of the safe temperature range of 41*F and below. Product was checked with a TDA probe thermometer. |
Management voluntarily discarded product referenced in violation during inspection. |
Priority (P) |
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