| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed Deli slicer parts stored clean on rack in the back Deli area across from the 3 bay sink to have a buildup of old food residue and debris from previous use, not properly cleaned and sanitized. |
|
Priority Foundation (PF) |
0 |
| 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 |
out |
Observed the surface temperature of the Bakery auto dish machine to be 156*F; surface temperature must reach 160*F or above. Auto Machine was ran 2 times and did not reach 160*F. |
|
Priority (P) |
1 |
| 24,25 Chemical hazards |
in |
|
|
|
0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
|
|
|
0 |
| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
out |
Sanitizer concentration at the Starbuck's 3 bay sink was observed to be over 400 ppm at time of inspection. |
Management drained and reran sanitizer and diluted the concentration to safe levels; 200 ppm at recheck. |
Priority (P) |
1 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
|
|
|
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 white poly cutting board across the Produce 3 bay sink to be heavily scored and discolored, in need of resurfacing or replacing. |
|
Priority (P) |
0 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Observed heavy dust build-up on the fan guards, condenser units, and ceiling in the Produce Walk in cooler and the Dairy Walk-in cooler, in need of cleaning. |
|
Core (C) |
1 |