| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.06(3)(a)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided |
in |
Observed no handwashing signage on deli handwashing sink located by slicer area. |
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Core (C) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed vegetable chopper in back deli kitchen area soiled with dried food product. |
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Priority Foundation (PF) |
1 |
| 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 sanitizer at Starbuck's 3 compartment sink not dispensing sanitizer. |
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Priority (P) |
0 |
| 19,20 safe temperature holding |
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0 |
| 19,20 19 Hot holding temperature |
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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 food product at deli Asian Food Station not being maintained at 135F or above for food safety. Various Asian dishes probed with a calibrated state thermometer were 108F. |
Food products reheated to 200F during inspection. |
Priority (P) |
1 |
| 30,31 Food temp controls |
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0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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0 |
| 30,31 0080-04-09-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) |
out |
Observed fruit (melons) on cold bar not sufficiently cooled to a temperature of 41F or below for food safety control. Fruit probed with a calibrated state thermometer; cantaloupe 45F, honeydew 45F. ***Observed deli chicken packaged for sale in retail cold case, not sufficiently cooled to a temperature of 41F or below for food safety control. Chicken probed with a calibrated state thermometer; 48F-50F. |
Fruit was pulled from cold bar during inspection, put in refrigeration for further cooling. Chicken pulled from case and put in blast chiller during inspection. |
Priority Foundation (PF) |
0 |
| 33 Thermometers provided and accurate |
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0 |
| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
out |
Observed sushi food thermometer could not be calibrated accurately to 32F, plus or minus 2F. Thermometer calibration was 28.3. |
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Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
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0 |
| 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 |
Observed cases of food products in walk in bakery freezer stored on freezer floor; ***Observed canned goods stored on storeroom floor of single service area. **** Observed baked bread on cooling racks, not covered to protect product against contamination. |
All product in freezer was stored 6 inches off the floor during inspection. Canned goods were stored correctly during inspection. Bread was properly covered during inspection. |
Core (C) |
0 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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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 peeling Teflon in sushi rice cooker pot. |
Sushi pot replaced during inspection. |
Priority (P) |
0 |