|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed multiple employees recontaminate their hands during hand washig procedures by bare hand contacting sink faucets after washing them. CDI - educated importance of not recontaminating hands when washing hands; advised to use paper towel to dry hands and then use that paper towel as a clean barrier to turn off the faucets of the sink. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed the sanitizer compartment at the Starbucks 3 compartment sink at a low concentration 100 ppm. Employees not actively sanitizing equipment/utensils. CDI - advised to change solution and use test strips more often. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed potatoes in walkin cooler that did not cool down within the proper time/temperature criteria. Prodct was cooked last night and product is still in the temperature danger zone. Refer to temperature chart. CDI - educated about proper cooling time/temperature criteria; discarded product. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed items under hot holding not at proper temperature. Refer to temperature chart. CDI - fixed immediately; turned up the equipment to make product 135F or above. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed pizza kiosk, hot bar/asian bar, and milk at the Starbucks not have written procedures for the TPHC products. CDI - emailed TPHC forms to facility. |