| 19,20 safe temperature holding |
in |
|
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|
0 |
| 19,20 19 Hot holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Observed sausage patties, gravy, and potato casserole out of temperature at the hot bar. The internal temperature was checked at 117-120' |
Product discarded during inspection. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
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|
0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 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, ... |
out |
Observed multiple deli meat chucks date marked with 8 days instead of 7-day for discarding. Employees are adding 7 days to the opening date. |
Date marking replaced and redated for the proper dates. |
Priority (P) |
0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Observed 4 instore made deli sandwiches past expiration date located in the deli walk in cooler. |
Product discarded during inspection. |
Priority (P) |
0 |
| 35,36 Pests & contamination |
in |
|
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
|
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0 |
| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
out |
Observed raw hamburger meat with packaging stored in pooling water located in the prep cooler in the deli department.
Observed heavy ice buildup on packaged product along the back wall and front wall located in the walk-in freezer in the deli department. |
|
Core (C) |
1 |
| 40,41 Utensils |
in |
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|
0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
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0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Observed employee in the Starbuck's on multiple occasions using paper towel to dry out mixing containers after submerging for the sanitizing step. Containers must air dry. |
|
Core (C) |
0 |
| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
out |
Observed multiple stacks of food contact containers that are stored and stacked wet during storage on shelves in the deli kitchen area. |
|
Core (C) |
0 |