|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee enter Starbucks area and don gloves without washing their hands and making a customer's sandwich. CDI- EHS discussed when to wash with PIC and PIC had food employee properly wash their hands before making customer's food. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork sausage stored above two pans of cooked potatoes in reach-in cooler. The raw sausage was also stored in the same pan as ready-to-eat turkey sausage. CDI-PIC properly rearranged the storage order. No points deducted due to proper storage in all other coolers. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a whole cooked turkey, cut lettuce, diced chicken, deli sandwiches, tuna salad, and chicken salad cold holding above 41F in reach-in cooler, walk-in cooler, and self-service cold holding unit. Per PIC and food employees, each food item was cold holding and not cooling. CDI-the turkey was voluntarily discarded by PIC. The other items were placed in the blast chiller and walk-in freezer to rapidly cool. This was allowed because each of the food items had a date mark of today and was prepared during or slightly before the start of the inspection. All temperature rates were successful. EHS believes cold holding issues are due to improper cooling methods. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed sliced tomatoes, tuna salad and deli meat in Starbucks prep unit without date marks. CDI-Food employee and PIC stated all items were prepared on 5-5-2021. EHS allowed PIC to back date each item. Note: if this violation continues EHS will recommend discard. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tuna salad, chicken salad, cut lettuce, and diced chicken in reach-in coolers and walk-in coolers tightly covered while cold holding. All items were date marked today (5/7/2021). If TCS food are cooling they should be open/vented to allow for foods to cool quickly. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee with multiple rings. CDI-PIC had food employee remove the rings. |