Starbucks

Observed employees preparing food without wearing a hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Hair restraints must be provided.

Observed quat sanitizer bucket in front service area at 0 ppm. Must be 150-400 ppm or as specified on manufacturers instructions. COS by discarding and making fresh sanitizer.

Observed most recent inspection report not posted in public view. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Today's score must be posted.

Observed food service permit not posted in public view. Must post the permit in a location in the food service establishment that is conspicuous to consumers.

The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. Make sure all the staff read and understand the form and sign . The signed forms must be filed and shown when asked by Environmental Health staff.

Observed the quat sanitizer concentration in both the bins in the front food service area at 0ppm. Must be between 200-400ppm. COS by making a new one at 400ppm.

Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS by removing the bracelets and watch.

Observed inspection report not posted . The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed facility does not have maximum registering thermometer or heat strips to check the temperature of the dishwasher. Temperature Measuring Devices, Manual and Mechanical Warewashing.

1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf

2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. P

Must have a thermometer or heat strips for the dish washer.