| 13 Food separated and protected |
in |
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|
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0 |
| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
out |
Observed 2 cooked hams stored in loose plastic bag stored directly on chicken rack in deli walk in cooler. Observed boxes of raw chicken stored above hams. |
Manager discarded hams during inspection. |
Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
in |
Cuber blades have old dried residue on teeth of blades. |
|
Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
1) Prep station cutting board in kitchen is heavily soiled on underside. Board has dried residue and rust present from table top. 2) Deli slicer has old food residue present on blade underside and on blade guard. Slicer has not been used this date. |
|
Priority (P) |
0 |
| 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 |
out |
3 bay sink in deli was out of sanitizer at time of inspection. |
|
Priority (P) |
0 |
| 16,17,18 cooking, reheating, cooling |
in |
|
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0 |
| 16,17,18 17 Reheating procedures for hot holding |
in |
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0 |
| 16,17,18 0080-04-09-.03(4)(c)3 Reheated for Hot holding -Commercially processed (135F) |
out |
Pan of beans that were reheated for hot bar were observed to have internal temperature of 131F. |
Employee placed pan of beans back in oven and properly reheated. Temperature after second heating was 160F. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Observed 3 open pieces of deli meats in service case to be held past 7 days. Open deli ham expired on 02/07, open buffalo chicken expired 02/11, open bologna expired on 02/11. |
Foods were discarded by manager during inspection. |
Priority (P) |
1 |
| 35,36 Pests & contamination |
in |
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|
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
|
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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 several stacks of foods stored directly on floor in deli walk in freezer. |
|
Core (C) |
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 |
Sushi employee with beard observed to be producing foods without wearing beard net. |
|
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
|
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|
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
|
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|
0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
No test strips available at time of inspection in Starbucks and Produce departments. |
|
Priority Foundation (PF) |
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 |
Automatic dishwasher has heavy buildup present on side walls and top spray wand. |
|
Core (C) |
0 |
| 46 Non-food contact surfaces clean |
in |
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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 |
1) Sides of chicken fryers have old grease present on side walls. 2) Floor mixer control panel and guard have old food debris present. 3) Front line cooler observed to have standing water present in cooler bottom. |
|
Core (C) |
1 |
| 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)(b) Physical facilities shall be cleaned as often as necessary |
out |
1) Deli walk in cooler floor observed to have buildup present 2) Flooring and walls behind fryers have old oil spillage present. |
|
Core (C) |
5 |
| 53 Ventilation, lighting, and designated areas used |
in |
|
|
|
0 |
| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
out |
Observed employee cell phone and personal speaker laying directly on food prep table while processing is taking place. |
|
Core (C) |
0 |