| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
out |
Downstairs deli preparation area no soap was available. |
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Priority Foundation (PF) |
0 |
| 13 Food separated and protected |
in |
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0 |
| 13 0080-04-09-.03(3)(f)3 Consumer self-service operations for ready-to-eat foods shall have proper utensils, be monitored by employees, and not include raw foods. |
out |
Bakery sales floor self-serve bagel case did not have serving device available at time of inspection. |
|
Priority (P) |
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 |
Downstairs raw meat room observed raw chicken over packages of raw beef on prep table.
Downstairs Meat cooler observed packages of raw chicken being stored over packages of raw beef on a channel rack.
Deli walk in cooler carton of eggs being stored above other ready to eat foods. |
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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 |
Raw meat room observed knife not in use organic matter on blade, metal attachment for equipment organic matter inside. |
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Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
Seafood upstairs 3 compartment sink, at time of inspection employee could get sanitizer to properly dispense. Firm does have other areas to go wash and sanitize equipment. |
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Priority Foundation (PF) |
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)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
Meat cutting room trash can lid observed on prep table.
Both saws in cutting room had meat that had been cut left unprotected, no employee were actively working on it at time of inspection.
Retail produce green rack mister nozzles and ceiling above mister nozzles have white/yellow organic buildup. |
|
Priority (P) |
1 |
| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
out |
Retail sells floor excess product being put directly on floor. |
|
Core (C) |
1 |
| 40,41 Utensils |
in |
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0 |
| 40,41 40 In use utensils properly stored |
in |
Starbucks number of serving tongs not protected, on top of oven, hanging on door of display case. |
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|
0 |
| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
out |
Satrbucks observed serving tongs not protected on top of oven and hanging on display case doors. |
|
Core (C) |
0 |
| 42,43 Single service & gloves |
in |
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0 |
| 42,43 42 Single-service articles stored and used |
in |
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0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
Food storage containers in deli, seafood, and raw meat area stored directly on floor. |
|
Core (C) |
1 |
| 46 Non-food contact surfaces clean |
in |
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|
0 |
| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
out |
Deli chicken cooking area downstairs, excessive amount of dust accumulating on walls. |
|
Core (C) |
8 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Deli prep area hand sink drain leaking, produce prep area water line leaking at hand sink Boards Head meat cooler in deli water pooling in bottom shelves. |
|
Core (C) |
5 |