Starbucks Coffee #61619

14C: .05(10)(e)1&3Observed cups and lids that were being stored on the floor in the back stock room.// Single-service and single-use articles shall be stored in a clean, dry location, where they are not exposed to splash, dust or other contamination, and at least 6 inches above the floor and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C) Corrective Actions: Person in charge relocated the single use items so that they could be stored six inches off the floor.//

15B: .05(3)(h),(i)Observed that the facility did not have any temperature measuring device for the high temp dishwasher.// In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. (Pf) Corrective Actions: Person in charge had an employee leave during the inspection to get heat test strips from another store.//

17D: .07(4)(b)Observed purses and bags being stored on the food storage rack and with customer food on the table next to the food storage rack. Also observed an in-use apron stored on the prep counter.// Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: The person in charge had the personal items removed from the food storage rack. The customer food was removed from the table next to the food storage rack. The table was then designated for employee use only. The apron was removed from the prep area and the area was sanitized.//

4-2B: .05(7)(a)1Observed that the ice machine has a black mold like substance on the top surface of the lower compartment where the ice is released.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

10D: .04(4)(d)Observed that there were multiple containers of caramel drizzle, Cherry powder, and green tea mocha that were not labeled with the common name.SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION// Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Person in charge labeled the containers with the common name of the food.//

10D: .04(4)(d)Observed containers of mocha base, passion fruit, dried pineapple, Coffee base, dried strawberries that were not labeled with the common name.// Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Person in charge labeled the containers with the common name.//

17D: .07(4)(b)Observed employee jackets on top of clean towels, employee belongings ( Cell Phone) on prep counter, observed an apron stored above food on the top of the food display case, observed an employee's vest stored hanging on the rack with the consumer cups.// Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. (C) Corrective Actions: Person in charge removed the employee belongings and placed them in a designated area for employee use.//

12A: .04(4)(r)Observed food items stored under plumbing of two sinks.// Food may not be stored in the following areas:

1. locker, toilet, or dressing rooms; (C)
2. garbage or mechanical rooms; (C)
3. under sewer linens that are not shielded to prevent potential drips; (C)
4. under leaking water lines, automatic sprinkler heads or lines which water has condensed; (C)
5. under open stairwells; (C) or
6. under other sources of contamination. (C) Corrective Actions: Person in charge removed the food items that were being stored under the sink.//

14B: .05(10)(e) 1,2,4Observed cleaned and sanitized containers that were wet stacked.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Person in charge removed the wet stacked containers for rewashing and sanitizing.//

2-2D: .07(3)(a)Observed no handwashing soap at the sink closest to the hot station.// Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Person in charge refilled the handwashing soap.//

4-2B: .05(6)(n)Observed several in use containers of sanitizer that were below the minimum concentration. FOURTH CONSECUTIVE VIOLATION OF THE CODE PROVISION// After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in sanitizer solution for the minimum contact time, at the required concentration, as stated on the manufacturer label. (P) Corrective Actions: Person in charge remade the sanitizer solution with the correct concentration.//

6-1A: .04(6)(f)Observed several open containers of milk, oat milk, Half and Half, and soy milk that were above 41° F as well as cream cheese that was also above 41° F. THIRD CONSECUTIVE VIOLATION OF THE CODE PROVISION//

Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in charge discarded the items that were above minimum temperature of 41° F.//

6-1C: .04(6)(d)Observed sweet cream that did not cool at a fast enough rate to allow for effective cooling.// Time/temperature control for safety foods prepared from room temperatures or refrigeration temperatures shall be cooled from 70°F to 41°F (5°C) or below within 4 hours. (P) Corrective Actions: Person in charge discarded the sweet cream.

11A: .04(6)(e)Observed two containers of sweet cream that did not have a cooling rate fast enough to be in compliance.// Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Person in charge discarded the containers of sweet cream.//