3717-1-02.4(B)(2)(j) / PIC: Demonstration of Knowledge - Explaining relationship between food safety and proper equipment
Critical PIC at sushi department did not know how to properly calibrate thermometer, making all of her temperature readings inaccurate.
3717-1-02.4(B)(2)(n) / PIC: Demonstration of Knowledge - Explaining compliance with HACCP plan
Critical PIC unable to demonstrate knowledge of HACCP. Food employee at sushi department not following HAACP plan for sushi. Facility must follow HACCP plan for sushi.
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature. Observed sushi fish in display case temping at 50 degrees. All cold holding must be at 41 degrees. Sushi was put into walk-in cooler.
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature. Observed three packages of deli meat in the grab and go case temping at 48 degrees. All cold holding must be at 41 degrees or below. Product was put in walk-in cooler to bring to correct temp.
3717-1-04.1(H) / Nonfood-contact surfaces - cleanability
Nonfood-contact surfaces not easily cleanable. Racks in meat department found with significant build up of rust. All surfaces must be smooth and easily cleanable. Replace or resurface racks
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. Floors in deli, bakery, kitchen and meat dept have significant cracks, holes, and broken tiles. Fix spots in floor so that there are no more holes. Some flooring had been repaired in meat department. Facility is to have the rest of the big patches fixed by 2/26/24.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed spill under rack next to computer in bakery dept. Clean up the spill on floor.
Facility Type: Commercial RFE ≥ 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 02-February-2024
| The following violation(s) have been corrected since the last inspection. |
|---|
| 3717-1-04.4(Q)(2)/Utensils, temperature and pressure measuring devices - good repair and calibration. Utensils, thermometers, and/or pressure gauges not in good repair or calibrated. Thermometers in deli/kitchen dept not calibrated or accurate at time of inspection. Make sure all dial thermometers are calibrated and working. |
| 3717-1-04.8(E)(1)/Equipment, utensils, linens - storage. Observed clean dishes stored at handsink right behind the faucet at Starbucks. Store clean dishes on other side of splash guard. |
| 3717-1-04.4(B)/Cutting surfaces. Cutting blocks or boards cannot be effectively cleaned and sanitized. Observed cutting board in produce cooler with many cuts and scores, to the point of being black. Cutting board is no longer able to be effectively cleaned or sanitized. Replace board. |
| 3717-1-04.5(D)/Nonfood-contact surfaces - cleaning frequency. Non-food contact surface(s) not cleaned at the required frequency. Observed build up of debris on frosting cart in bakery. Clean all non-food contact surfaces at a frequency that prevents build up. |
| 3717-1-03.4(F)(1)(b)/Time/temperature controlled for safety food - cold holding. TCS foods not being cold held at the proper temperature. Observed sushi fish and cream cheese temping at 47 degrees in sushi rolls in display case. Product was still in the four hour window, so PIC was allowed to move sushi to walk in cooler to get product down to 41 degrees. After an hour, sushi was rechecked, TCS parts were temping at 50 degrees. Upon troubleshooting, PIC was not calibrating her thermometer properly. Manager Jerry voluntarily discarded all sushi. |