STARBUCKS

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dishwasher used in Cordova Restaurant onsite at 147F. Repeat Violation Admin Complaint

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on small reach in cooler at front counter soiled.

High Priority - High temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed hot water sanitation dish machine at 140F Person in charge set up double sink with quart sanitizer at 200ppm. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no independent way to test hot water sanitizer in dish machine. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed small reach in cooler gaskets on front counter soiled with food debris.

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Observed boiler certification expired. 094422 8/31/2024 094421 8/31/24

High Priority - High temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dish machine reach 155F twice and 158F once during testing. Person in charge called tech to schedule maintenance. Person in charge set up triple sink with quat sanitizer. Corrective Action Taken Warning

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided written procedures and discussed with person in charge. Person in charge printed form. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on counter stained with food debris.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no independent way to measure high temperature dish machine.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided employee reporting agreement and discussed with person in charge. Person in charge printed form. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in coolers soiled with food debris.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Wiping cloth sanitizer on counter at 0ppm. Main sanitation bucket was at 100ppm chlorine. Person in charge dumped bucket and refilled from main bucket. Corrected On-Site