| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no disposable paper towels at 2 of 3 handwashing sinks in deli and bakery cook/prep area. CDI-PIC had paper towels placed at both handwashing sinks.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at Starbucks only handwash sink. CDI-Employee restocked soap dispenser.
Maintain soap and disposal towels at all hand sinks at all times. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed deli slicer cleaned and sanitized on May 20th, per PIC and employee, was visibly soiled. Employee stated the slicer had not been used today (May 21st) because they were using the other two available slicers. CDI-PIC had the slicer removed for cleaning and sanitizing. REPEAT violation. EHS did not escalate points because the cleaning procedures for utensils and the deli slicer are different although under the same rule violation. Also, PIC and staff were able to explain their procedures and observed other clean slicers. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed handmade sandwiches in plastic containers with a cooling rate .02 degree drop per hour. The initial temperature was 52F at 9:34 and the second temperature was 50F at 10:50. Based on adjusted ambient cooling rate the rate should be at least .045 degree drop. EHS identified the issue with PIC and PIC elected to move sandwiches to freezer to quickly cool. EHS discussed ways to improve quickly cooling TCS foods. |
|
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 3 cooked bbq rib containers and one taco salad container in customer display case measuring above 41F. CDI-PIC voluntarily discarded all items. The display case was stacked too high with products. |
|
21
|
0
|
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 no date marking on tuna salad separated from the original container. The date mark will be the "best by date" located on the original container. Observed deli meat sliced the previous day without date mark label or incorrect date mark. CDI-PIC was able to discuss with deli staff member who stated both products were opened and/or prepared the previous day. EHS allowed PIC to back date both products. Note: if this violation continues EHS may recommend discard. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed self-service sushi area without consumer advisory reminder which should stated something like "consuming raw or undercooked seafood may increase your risk of foodborne illness, especially if you have certain medical conditions." CDI-PIC was able to create and post a consumer advisory notice at sushi area. |
|
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 handmade sandwiches cooling in closed plastic containers and stacked on top of one another. CDI-PIC uncovered sandwich containers and placed them into the walk-in freezer to quickly cool. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-603.16 Rinsing Procedures - C Observed employee washing dishes at 3-compartment sink without rinse bay setup. CDI-EHS discussed the three step cleaning procedures with employee. Employee properly setup 3-compartment sink and rewashed the couple of dishes that missed the rinse step. |
|
47
|
0.50
|
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 heavy accumulation of food debris within meat and cheese cold holding case. Increasing cleaning frequency of all cold holding units. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed heavily damaged flooring at fry station in deli chicken fry area. Repair flooring so that it is smooth and easily cleanable. |