|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf no hand towels at handsink in starbucks. CDI added hand towels. |
|
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 breaded chicken patties in the cooling process at bottom of sandwich prep cooler 87F. Chicken as placed in cooler for more than 2 hours and did not cool to 70F within required time.
CDI by voluntary product discard PIC. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed several TCS foods in deli display cooler > 45F. Crab cakes, red potatoes, mac salad, collard greens, grilled vegetables. observed ambient air temperature varying by 7-8F from bottom of unit to the top of the unit. All TCS food items stored above 45F were observed to be on pedestals. CDI by removing pedestals to ensure food items were stored in coldest part of the cooler.
Observed all said TCS foods cool to 44F prior to departure. Advised PIC to not use pedestals until foods can be stored on them < 45F. Advised PIC to ensure food prep time outside of refrigeration is limited. PIC will have cooling unit checked out by service repair.
observed sandwiches in reach-in cooler (Starbucks) > 45F. Door was left open on cooler. CDI - door closed and sandwiches observed < 45F prior to departure.
observes half n half in caraffe (Starbucks) > 45F. CDI by voluntary discard.
observed breaded chicken on prep cooler top and inside display cooler > 45F. chicken was still in cooling process. CDI moved chicken to walk-in to complete cooling. observed chicken < 45F prior to departure. |
|
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 TCS ready-to-eat foods in deli display cooler that had not been logged on date log sheet. PIC stated that all food items were in display unit were from open packaging from at least the previous day. Log sheet had not been updated. CDI- Log sheet updated.
observed unmarked deli turkey. CDI voluntary discard.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
observed several chubs of open package deli meats in display cooler with original date marks exceeding 7 day hold time (7-16,7-17,7-18)
observed several chubs of open package deli meats in display cooler with original date mark of 7-26 that were still in service. These items should have been discarded first thing this morning.
CDI by voluntary discard of items exceeding 7 day hold time. |
|
31
|
0.50
|
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 breaded chicken in bottom of sandwich prep cooler in tight fitted clam shell container. CDI - food item voluntary discard from cooling violation. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf no test strips available at starbucks 3 comp sink. CDI added test strips. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up on display and prep cooler door tracks. |