Starbucks

2-1B: .03(5)(c)Observed employee touching face, register, and on cell phone then proceeding to make beverage without washing hands. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Employee was told to stop operation and wash hands before proceeding.

11C: .04(6)(c)Observed frozen sandwiches left out on counter to be thawed. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Sandwiches were placed in cooler to be thawed.

12B: .03(5)(i)Observed only employee without 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 (1/2"). (C) Corrective Actions: Hair restraint was placed.

1-2A: .03(1)(a);(b);(c)1,4,5,6,7, 8,9,10,11,12,13,14,15,16PIC not able to answer questions on employee health policy or food safety. ***2nd consecutive violation of the same code provision. The person in charge must be able to demonstrate their food safety knowledge through full compliance of the food code with no violations, be a Certified Food Safety Manager, or be able to provide correct answers to food safety questions as they relate to the food service operation at hand. (Pf)

1-2B: .03(3)(c)Facility does not have an active CFSM. ***2nd consecutive violation of the same code provision. At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken. (Pf)

2-2A: .03(2)(m)PIC cannot demonstrate in a verifiable manner that food employees are/were informed of their responsibility to report symptoms and/or illnesses. ***2nd consecutive violation of the same code provision. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

13A: .02(1)(d)Facility not displaying inspection report. 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. (C) Corrective Actions: Today's inspection report if given for posting.

13A: .02(1)(f)(1)Facility not displaying food service permit. ***2nd consecutive violation of the same code provision. The permit holder shall post the permit as in a location in the food service establishment that is conspicuous to consumers. (C)

1-2A: .03(1)(a);(b);(c)1,4,5,6,7, 8,9,10,11,12,13,14,15,16PIC not able to answer questions on employee health policy or food safety. ***2nd consecutive violation The person in charge must be able to demonstrate their food safety knowledge through full compliance of the food code with no violations, be a Certified Food Safety Manager, or be able to provide correct answers to food safety questions as they relate to the food service operation at hand. (Pf)

1-2B: .03(3)(a)Facility does not have an active CFSM. ***2nd consecutive violation A Food service establishment must employ at least one Certified Food Safety Manager (CFSM) who also has managerial responsibilities within their facility. (Pf)

2-2A: .03(2)(m)PIC cannot demonstrate in a verifiable manner that food employees are/were informed of their responsibility to report symptoms and/or illnesses. ***2nd consecutive violation Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

1-2A: .03(1)(a);(b);(c)1,4,5,6,7, 8,9,10,11,12,13,14,15,16PIC not able to answer health policy or food safety questions. The person in charge must be able to demonstrate their food safety knowledge through full compliance of the food code with no violations, be a Certified Food Safety Manager, or be able to provide correct answers to food safety questions as they relate to the food service operation at hand. (Pf)

1-2B: .03(3)(a)Facility does not have an active CFSM. A Food service establishment must employ at least one Certified Food Safety Manager (CFSM) who also has managerial responsibilities within their facility. (Pf)

2-1B: .03(5)(b)Only hand sink did not have paper towels, so employees were wiping hands on aprons to dry them. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms in a handwashing sink that is properly equipped, including food employees must clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using warm water and a cleaning compound followed by using a hand drying provision at a handwashing sink that is properly equipped. (P) Corrective Actions: Employees were asked to rewash and dry with the use of paper towels.

2-2A: .03(2)(m)PIC cannot demonstrate in a verifiable manner that food employees are/were informed of their responsibility to report symptoms and/or illnesses. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

2-2D: .07(3)(b)Only hand sink did not have paper towels supplied. Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf) Corrective Actions: Hand sink was supplied with paper towels.

2-2E: .03(6)PIC does not have knowledge of clean up procedures. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf) Corrective Actions: PIC provided with clean up procedures.

13A: .02(1)(f)(1)Facility not displaying food service permit. The permit holder shall post the permit as in a location in the food service establishment that is conspicuous to consumers. (C) Corrective Actions:

15B: .05(3)(h),(i)Facility does not have testing strips for sanitizer. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)