| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Observed the Starbuck's handwashing sink, next to the 3-compartment sink, was not accessible as there were large containers hanging over the sink splash guards. The Starbuck's front handwashing sink had empty sandwich wrappers inside the sink. |
The PIC immediately removed the large food containers from the handwashing sink area. |
Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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At the front Starbuck's handwashing sink, observed the sink was not supplied with soap as no soap was connected to the dispenser. |
The PIC brought soap to the sink to properly wash hands. |
Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Observed the following food contact surface to be visually unclean: Deli slicer #3, confirmed not in use and stored clean, contained yellow organic matter on the back of the blade. |
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Priority Foundation (PF) |
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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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Observed two in-use deli slicers stored at ambient temperature with morning start times each day (including today) on the weekly logs and no other documentation or time tracking stating when they stopped using the slicer to clean and sanitize. No one available in the deli could speak to the process of 4 hour cleaning frequency and if it was occurring since no times were documented except for early morning start times. |
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Priority (P) |
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| 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 |
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*Observed the Quat sanitizer spray bottle, held within the Murray Cheese prep area to measure below 200 ppm (0ppm) when tested with the store's Quat sanitizer test strips. Per Manufacturer's instructions, quat ammonium sanitizer should measure between 150-400 ppm. The store's quat test strips were the QT-10 kit with no 150ppm on chart, only 1, 100, 200, 300, 400ppm. *During discussion, Cheese kiosk employee admitted to not using sanitizer at all when cleaning utensils and equipment (only wash and rinse). |
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Priority (P) |
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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(ii) Cooling must occur within four hours to 41°F or less from ambient temperature |
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Observed deli employee preparing chicken salad and placed the product container directly in the salad display case without first pre-chilling the salad either in the blast chiller or walk-in cooler. The chicken salad measured 45F with inspector's probe thermometer. All other salads located in the display cooler measured below 41F. |
The employee was instructed by PIC to place the product in the walk-in cooler to prechill to 41F or lower prior to placing in the case. |
Priority (P) |
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| 37 Personal Cleanliness |
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| 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. |
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Observed Starbuck's employee actively preparing food products and not wearing any type of hair restraint. |
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Core (C) |
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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(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
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Observed ice build-up on ceiling and shelving unit in bakery walk-in freezer, and on left hand side condenser in the general grocery walk-in freezer. |
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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)(a) Maintained in good repair |
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Observed the Starbuck's 3-compartment sink to have very little water pressure and water temperature only reached 90F. All other 3-compartment sinks in the store were greater than 110F |
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Core (C) |
0 |