3717-1-02.1(A) / Employee health: Reporting by food employees
Critical Corrected During Inspection Observed the sick policy is not signed by the employees. PIC made a note to get all employees to sign the form. License holder did not require employee(s) to report symptoms, an illness diagnosed by a health care provider, or high risk situations as specified by law.
To prevent the transmission of foodborne illnesses, the license holder shall require food employees and conditional employees to report to the person in charge information about their health as it relates to diseases that are transmissible through food.
3717-1-02.4(B) / Person in charge: demonstration of knowledge.
Critical Corrected During Inspection The PIC at the starbuck did not know how to use test strips to test the sanitizing solution at the 3 compartment sink. I explained to her how to use the test kit to test the sanitizing solution. The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Observed salads at 50F in the reach in cooler by the registry. TCS foods were not being held at the proper temperature.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection Observed bags of lettuce at 46F in reach in cooler by the produce area; packs of fish and salmon between 46F and 48F in the reach in cooler by the meat area; Private Section cheese cubes and gourmet cracker cuts at 48F, turkey and ham sliders at 45F, turkey sandwiches at 43.5F, Tuna salads on croissants at 45Fin the reach in cooler by the deli area; and Cheese slices between 42F and 47F in reach in cooler by the milk cooler. PIC disposed of all out of temperature items. TCS foods were not being held at the proper temperature.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Observed ice machine used in seafood area with build up of mold. Equipment food-contact surfaces or utensils are dirty.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
3717-1-04.5(B) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Repeat When asked employees how often they clean the cheese slicer at the deli, the meat slicer at the meat area, and the shake mixer at Starbuck area, they metioned them to be cleaned once a day, at the end of the day. TCS food contact surface equipments shall be cleaned every four hours. Food equipment surfaces are not cleaned at the required frequency.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule.
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Corrected During Inspection Observed employee pesonal items stored in the handwashing sink at the starbuck area. Employee removed the items. Handwashing sink is being used for purposes other than handwashing.
To prevent contamination, a handwashing sink may not be used for purposes other than handwashing.