| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
in |
Sanitizer wipes were observed to be stored open at the hand washing sink in the Starbuck food service area. |
Person in charge voluntary removed the open pack of sanitizer wipes to food preparation table during the inspection. |
Priority Foundation (PF) |
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 |
Several utensil and food storage containers/display plates being stored clean ready on metal racks were observed to have excessive amount of dried food residues. |
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Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Can openers at the food service area and cheese preparation area were observed have dried food residues on the blades. A cheese block cutter was observed to have dried food residues. The deli meat slicer near the hot holding station was observed to have dried food residues on the blades and push plates. The blades of the self serve bread slicer were observed to have excessive amount of dried food residues and build up. |
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Priority (P) |
0 |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
out |
Raw chicken station was observed to have excessive amount of dried food residues and build up. |
Person in charge had employee clean raw chicken station during the inspection. |
Priority Foundation (PF) |
0 |
| 16,17,18 cooking, reheating, cooling |
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0 |
| 16,17,18 18 Cooling time and temperature |
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0 |
| 16,17,18 0080-04-09-.03(5)(a)4(ii) Cooling must occur within four hours to 41°F or less from ambient temperature |
out |
A metal tray of Whole chicken in the walk in cold holding unit were observed to not meet time/temperature requirements. Whole chicken was cooked on 7 December 2023, place in walk in cold holding unit for cooling over night. Whole chicken had an internal temperature of 48 degrees F. |
Employee voluntary discarded foods reference in the violation in the trash during the inspection. |
Priority (P) |
0 |
| 24,25 Chemical hazards |
in |
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0 |
| 24,25 25 Chemicals identified, stored, and used |
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0 |
| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
out |
A bottle of peroxide and a bottle of isopropyl alcohol was observed to be stored on black cart next to the oven with other food spices. |
Person in charge voluntary removed these chemicals from the food service area during the inspection. |
Priority Foundation (PF) |
0 |
| 33 Thermometers provided and accurate |
in |
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0 |
| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
out |
Overstock cold holding deli meat cooler did not have temperature monitoring device available for view. |
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Priority Foundation (PF) |
0 |
| 37 Personal Cleanliness |
in |
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0 |
| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
out |
Several employees in the food service and meat department area were observed to have facial hair with no beard restraints. Employee in Starbucks food service area as observed to have un-restrained hair while engaging in food preparation. |
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Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
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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 |
Several of the cutting boards in the meat and seafood department were observed to be heavy scored. Several smaller cutting boards in the bakery and food service area were observed to be heavy scored. The band saw guards were observed have chipped and peeling pieces. Several of the push plates on the deli meat slicer in the food service area and meat department were observed to have broken teeth. |
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Priority (P) |
0 |
| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
out |
Several metal racks in the meat department and rolling carts were observed to have excessive amount of rust. |
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Core (C) |
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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0 |
| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
out |
Food service automatic dish machine was observed to have excessive amount of dried food residues on the sides of the pull down door, the sprayers, and bottom of the unit. |
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Core (C) |
0 |
| 46 Non-food contact surfaces clean |
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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 |
Drawer slides of the retail display deli meat cases was observed to have excessive amount of dried food residues and build up. Several of the cabinet under the deli meat slicers were observed to have excessive amount of dried food and build up. Raw meat display cases, the drawer slides were observed to have excessive amount of dried food and build up. Several of the insides of cabinets in the food preparation areas were observed to have excessive amount of dried food and build up. Several of the rolling carts in the produce and meat department were observed to have excessive amount of dried food and build up. Several of the speed racks in the bakery department were observed to have excessive amount of dried food and build up. |
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Core (C) |
0 |
| 47,48,49 Plumbing |
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0 |
| 47,48,49 47 Hot and cold water available |
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0 |
| 47,48,49 0080-04-09-.05(1)(c) Hot and cold running water at sinks |
out |
Hand sink near the sushi preparation area did not have hot water available. All other hand sink in the food preparation/food service area were observed to have hot water available for use. |
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Priority Foundation (PF) |
0 |
| 51,52 Facilities |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
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0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Fan guards were observed have excessive amount of dust in the product and dairy walk in cold holding unit. Ceiling in the walk in dairy cold holding unit were observed to have excessive amount black residues and build up. |
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Core (C) |
0 |