| 04,05 Hygiene |
in |
|
|
|
0 |
| 04,05 4 Eating, Drinking, or Using Tobacco |
in |
|
|
|
0 |
| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
out |
Observed bakery employee chewing gum while actively packaging fresh bread products. |
PIC instructed bakery employee to discard the gum. |
Priority (P) |
0 |
| 08 Adequate handwashing sinks properly supplied and accessible |
in |
|
|
|
0 |
| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
out |
*Observed the handwashing sink in the seafood department blocked by a trash can and empty food packaging held within the sink. *Observed in the deli ware-wash room handwashing sink, a stainless steel container with liquid and scrubber. |
PIC removed all items from the sinks and pushed trash can away from the sink. |
Priority Foundation (PF) |
0 |
| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
out |
Observed the handwashing sink in the deli ware-wash room to not be supplied with soap. |
PIC restocked the soap immediately. |
Priority Foundation (PF) |
0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
Observed the handwashing sink in the deli ware-wash room to not be supplied with any type of drying device. |
The PIC immediately stocked the paper towel dispenser. |
Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed the following food contact surfaces to be visually unclean: *Deli slicer, confirmed stored clean and not-in use, contained yellow organic matter on the reverse side and the black pusher paddle. *Cheese slicer, confirmed stored clean in cheese kiosk, contained cheese residual on the wire blades. *Ice machine in Starbucks contained pink organic matter on black deflector shield. Since the shield is black, inspector wiped the shield with a paper towel to assess cleanliness. |
|
Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Firm observed not to have deli slicers stored at ambient temperature on a four hour cleaning frequency. The last cleaning frequency log with a date was 1/7/2024. Four more weeks of cleaning logs were completed after 1/7 but no dates were documented on those four logs. Also, those logs were completed for Monday through Friday. Today is Wednesday, 2/28/2024. No one could speak on the process or when the logs should be broken down and cleaned and sanitized. |
|
Priority (P) |
0 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
|
|
|
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 in the cheese kiosk a box of single service items (shallow rectangular trays) stored directly on the floor. *Observed in the bakery walk-in freezer two boxes of pretzel bites stored directly on the floor. |
|
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
Observed no heat test strip or other type of temperature measuring device to assess the firm's heat sanitizing dish machine final rinse water temperature. |
|
Priority Foundation (PF) |
1 |