| 06,07 Hand Hygiene |
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| 06,07 6 Hands Clean and Properly washed |
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| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... |
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Observed employee handling a thermometer with gloves on to take cook temperatures of Rotisserie chickens, then the employee removed the gloves and places on a new pair of gloves to handle food with without washing hands prior to putting on the new gloves.
Observed employee in Starbucks handle register then open a pastry and use tong to remove pastry and place in oven and then prepare a coffee without washing hands after using the cash register. |
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Priority (P) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Observe dried food residue on the Hobart mixer shaft in the deli from previous day's, not properly cleaned after used. Observed dried meat on the ban saw blade in the meat department from previous day's use, not properly cleaned after used. |
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Priority (P) |
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| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 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, ... |
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Observed Garlic Bologna located in the deli meat case dated with a discard date of 11/04 which is pass the 7 day date marking requirement. Observed a sliced chub of Turkey with no date on it at time of inspection. |
PIC corrected dates at time of inspection. |
Priority (P) |
1 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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Observed chubs of the following the deli meat case: Turkey with a discard date of 10/22, Ham 10/22, Chicken 10/20 and 10/22, which are all pass the 7-day date marking requirement. |
PIC discarded all meats out of date at time of inspection. |
Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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Observed a spray bottle of window cleaner stored in the deli with single service items. Observed a spray bottle of window cleaner in the bakery area sitting on a food prep table with food stored on the table. Observed a spray bottle of cleaner stored in the meat room with single service items at time of inspection. |
All bottles with chemicals where removed at time of inspection. |
Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
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Observed 2 dock doors in the back storage area missing the door sweeps at time of inspection with a significant gap under the door. |
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Core (C) |
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| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
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Observed rodent droppings in Starbucks in cabinet where a cardboard box was made into a shelves and coffee cups and lids were stored at time of inspection. |
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Priority Foundation (PF) |
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| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(2)(d)12 Warewashing machine thermometer and pressure gauge working properly. |
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Warewashing gauge on the deli dishwasher by the chicken fryers was only reading 140 F on the washing gauge and did not move during the washing cycle. The guage was not working properly at time of inspection. |
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Priority Foundation (PF) |
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