| 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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1. Deli employee was observed prepping food and stopped to serve a customer at the hot bar. she removed her gloves and donned a new pair to serve to the customer and run the register. When she was finished, she put on a new pair of gloves and resumed food handling without washing her hands.
2. Observed Deli associate working with frozen biscuits stop to help a customer at the hot bar, she then left the prep area through the door leading to the kitchen area touching the door with gloved hands and returned to the prep area did not remove her gloves and wash hands and did not don a new pair gloves before resuming working with food.
3.Observed the two sushi employees leave the prep area and go to the back of the store and return area and resume food handling without washing their hands. |
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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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The 2 Deli Meat slicers, cheese slicer, Meat band Saw, and the floor Mixer in the Deli were observed to have a build-up of food debris and residue from previous days use. Not properly cleaned and sanitized. Personnel communicated that none of the above equipment had been in use today. The deli slicers and cheese slicer had buildup around the blade guard on the backside, the blade, and the push plates. The Meat band saw had buildup around the top and bottom fly wheels, the blade clips, the bottom wheel guide, the backside of the saw, and around the motor housing. The floor mixer had a buildup on the inside top of the mixing arms. |
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| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
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Five packs of 8-piece Bone in Fried pulled the previous night to cool were internally probed with A TDA Probe thermometer and were observed to be out of the safe temperature range of 41*F or below. The chicken was not properly cooled within the total of 6 hours. The internal temperatures were observed to be between 48*F and 50*F. |
Manager voluntarily discarded chicken during the inspection. |
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 Cut Cucumber, cut onion, and opened bag of cut Spinach that was not date marked 6 days beyond the day of creation. Observed 3 pans of Meatloaf that were dated for a total of 10 days. |
Manager voluntarily discarded the cut cucumber, onion, spinach, and corrected the over dating on the Meatloaf during inspection. |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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Observed The following items to be out of date past the 6 days beyond the date of creation requirement. Deli Turkey Chub 4/2/24, Deli Roast Beef 3/29/24, and cut Kale 2/6/24. |
Manager voluntarily discarded product during inspection. |
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 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... |
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Condensation drip from condenser units and pipes in produce walk in cooler and meat walk in cooler were observed to be dripping on packaged food (cases of raw ground beef) in the Meat cooler and uncut fruits (watermelons) in the produce cooler, also plastic containers of cut fruit were observed to be stored directly underneath refrigeration lines where condensate is forming and beading but not yet dripping in produce cooler at time of inspection. |
Manager voluntarily relocated all items during inspection. |
Core (C) |
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| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(3)(g) Food employees shall not wear jewelry on their arms and hands while preparing food; except plain band; including medical information jewelry |
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Observed several Deli associates wearing bracelets on their arms and rings with stones on their fingers. Rings must be flat plan bands without stones. Observed Starbucks associate wearing a bracelet and watch on his wrists. |
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| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 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. |
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Observed the ice scoop and bucket stored unprotected and exposed on the top of the ice machine in Starbucks. |
Personnel inverted the ice bucket and relocated the ice scoop during inspection. |
Core (C) |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
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Observed food containers stored wet stacked in the Produce dept on the 3 bay sink. |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Observed the push plate on the 1st Deli slicer to be broken and not easily cleanable. Observed the cutting boards at the Deli pizza prep station and in the seafood dept to be scored and discolored. |
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| 46 Non-food contact surfaces clean |
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| 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. |
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Observed sticky residue and debris build-up inside the cabinets with the bag in box sodas at the service counter in the Deli. Build-up of food residue and debris in the tracks of the sliding doors on the Deli meat case. |
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Core (C) |
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| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
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Observed heavy grease and debris build-up on the floor under the fryers and stoves in the Deli. |
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Core (C) |
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