| 14 Food contact surfaces; clean and sanitized |
in |
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|
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
1. Two meat slicers in deli department not properly cleaned and sanitized, dried meat residue buildup on back wall, blade guard, and handle from previous day's used was observed at time of inspection.
2. Observed a white handled triangle shaped serving spatula stored clean with food residue from previous days use at time of inspection.
3. Pineapple corer and white vegetable slicer not properly cleaned and sanitized, in produce walk in cooler were observed to have dried food residue from previous days use at time of inspection. |
Personnel voluntarily cleaned and sanitized slicers and moved the spatula to be rewashed and sanitized at time of inspection. |
Priority (P) |
1 |
| 16,17,18 cooking, reheating, cooling |
in |
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0 |
| 16,17,18 18 Cooling time and temperature |
in |
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0 |
| 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. |
out |
Bone-in Fried chicken and chicken tenders pulled during PM hours of #/17/24 and placed stacked on each other to cool overnight in walk-in cooler did not meet time/temperature parameters for cooling, internal product temperature was checked to be 45*F and 48*F with TDA probe thermometer at time of inspection after cooling overnight. |
Personnel voluntarily discarded product during inspection. |
Priority (P) |
1 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
in |
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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 |
Gravy (127*F) and sausage patties (127*F) on the hot bar internally checked with TDA probe thermometer were observed to be out of the safe temperature range of 135*F or above at time of inspection. |
|
Priority (P) |
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 |
in |
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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 |
1. Cutting boards at the Deli prep and pizza prep area were observed to be heavily scored and discolored at time of inspection.
2. White meat pans in the seafood dept were observed to be pitted and have broken corners no longer smooth and easily cleanable at time of inspection. |
|
Priority (P) |
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
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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 |
Observed heavy build-up of food residue from previous days use on the upper arms and backwall of the automatic ware washing machine at time of inspection. |
|
Core (C) |
0 |
| 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 |
Observed standing water inside of the cabinet under the 3 bay sink in Starbucks from a leak that needs repaired at time of inspection. |
Manager put in a workorder at time of inspection. |
Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
out |
Food waste observed to be on ground between compactor and wall at rear building exterior. |
|
Core (C) |
1 |