3717-1-04.6(B) / Sanitizing frequency of utensils and food-contact surfaces - before use and after cleaning
Critical Corrected During Inspection Food employee stated during the inspection that the deli slicers are cleaned several times throughout the shift but they are only sanitized at the end of the night. Both the PIC and food employee were educated during the inspection on the requirement to sanitize food-contact surfaces after cleaning (which is required at least every 4 hours); PIC stated this will be implemented. Utensils and food-contact surfaces of equipment not sanitized at the required frequency.
Both the PIC and food employee were educated during the inspection on the requirement to sanitize food-contact surfaces after cleaning (which is required at least every 4 hours); PIC stated this will be implemented.
3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical Corrected During Inspection Observed roasted chicken and fried chicken below 135°F in the deli hot holding unit. PIC removed the chicken from the shelves during the inspection to be discarded and was advised not to use the hot holding unit until it has been repaired. TCS foods not being hot held at the proper temperature.
PIC removed the chicken from the shelves during the inspection to be discarded and was advised not to use the hot holding unit until it has been repaired.
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection Observed cheesecake and cakes in the cake case above 41°F. PIC removed the cakes from the case during the inspection to be discarded and was advised not to use the cooler until the unit has been repaired. TCS foods not being cold held at the proper temperature.
PIC removed the cakes from the case during the inspection to be discarded and was advised not to use the cooler until the unit has been repaired.
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Corrected During Inspection Observed deli meats past their 7-day discard date in the deli meat case. PIC discarded the meats during the inspection. Ready-to-eat, TCS food not properly discarded when required.
PIC discarded the meats during the inspection.
3717-1-03.2(K) / In-use utensils - between-use storage.
Corrected During Inspection Observed the handle of the ice scoop touching the ice in the Starbucks ice bin. Food employee moved the ice scoop during the inspection. In-use utensils improperly stored.
Food employee moved the ice scoop during the inspection.
3717-1-04.8(E)(1) / Single-service and single-use articles - storage
Observed bakery single-serve containers stored right-side up instead of upside down.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Observed torn seals/gaskets on the produce walk-in cooler door, dairy creamer door, egg cooler doors, and on the B4, A2, and A3 doors in the on-line order staging room. Equipment components are not intact, tight or properly adjusted.
3717-1-04.4(B) / Cutting surfaces.
Observed heavily scored cutting boards in the produce prep kitchen. Cutting blocks or boards cannot be effectively cleaned and sanitized.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed a build-up of debris on the spray nozzles above the fresh produce. Non-food contact surfaces of equipment are unclean.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed a build-up of debris on the deli case sliding door jams and on the gasket on the deli chicken freezer located in the seafood prep room. Non-food contact surfaces of equipment are unclean.
3717-1-06.4(A) / Repairing.
Observed a broken wall/baseboard in the seafood prep room. Physical facilities not maintained in good repair.
[?] Facility Type: Commercial RFE ≥ 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 25-January-2024