Starbucks Coffee

Inspector's notes

Observed opened milk containers in cold holding unit underneath barista station attached closest to the to-go station with an internal temperature of 47 degrees F. Cold Holding unit had a holding temperature of 55.7 F, PIC stated that milk containers were put in unit under an hour ago. Facility has several additional cold holding units. Informed PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee don apron, touch face, and begin preparing beverages without washing hands prior. Also observed an employee wash hands for less than 10 seconds at handwash sink. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands (such as using a paper towel to turn off faucet). Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Employees properly washed hands at handwash sink at time of inspection. Discussed with PIC re-training employees on proper handwashing procedure. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed handsink near pick up counter with maximum water temperature at 81*F. Observed touchless handsink in left restroom with water output consistently exceeding 125*F when turned on. Observed all other handsinks functioning properly with water temperatures through a mixing valve at 105*F-110*F. Per person-in-charge, work orders for repairs have been submitted and are pending. Handwash sinks must be supplied with hot water of at least 100°F, soap, and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Repair handsinks to ensure water temperature reaches at least 100*F and is maintained at a temperature that promotes handwashing prior to re-inspection. Corrective Action: Correct prior to re-inspection. 2nd consecutive violation.

Inspector's notes

Observed handsink near ice bin, handsink near pick up counter, handsink near dry storage, and handsinks in restrooms with hot water temperature between 74*F-91*F. Observed establishment to have water temperature at three-compartment sink at 145*F and functional high-temperature dish machine at 172*F. Handwash sinks must be supplied with hot water of at least 100°F, soap, and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Repair handsinks/adjust water heater to ensure all handsinks have water temperature reach at least 100*F prior to re-inspection. Corrective Action: Correct prior to re-inspection. 2nd consecutive violation.

Inspector's notes

Observed handsink near ice bin, handsink near pick up counter, and handsinks in restrooms with hot water temperature between 74*F-84*F. Establishment observed to have handsink near register with water temperature at 105*F at time of inspection. Also observed establishment to have water temperature at three-compartment sink at 145*F and functional high-temperature dish machine at 172*F. Handwash sinks must be supplied with hot water of at least 100°F, soap, and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Repair handsinks/adjust water heater to ensure all handsinks have water temperature reach at least 100*F prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed reduced fat milk with an internal temperature of 52*F; employee indicated the milk was not stored in a refrigerator because there was no room in the refrigerator closest to them. Employee found a refrigerator to place the milk in. Also observed 3 whipped cream canisters of sweet cream stored on the counters with sticker indicating to discard 9/17 at 7 am; 2 of the cannisters had internal temperatures of 62*F - 68*F. Person in charge indicated that these cannisters are good for 24 hours and willingly discarded all 3 cannisters. Discussed coaching staff to place time/temperature controlled for safety foods back in refrigeration after use. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.