Starbucks #75155

Nonfood-contact surfaces clean — Inspector Note: Observed RIC equipment interior soiled with old food debris. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Physical facilities installed, maintained, and clean — Inspector Note: Observed the sanitizing dispenser held together with a towel and employees are being forced to manually pour the sanitizing chemical in water. thus, causing them to make sanitizing solution that exceeds the allowed amount and making it toxic. CA: Good Repair. All physical facilities shall be maintained in good repair

Physical facilities installed, maintained, and clean — Inspector Note: observed the walls and ceilings need to be cleaned to removed build up on them. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products

Food-contact surfaces: cleaned & sanitized — Inspector Note: observed the sanitizer bucket exceeding the allowed range for quat sanitizer. COS: MOD remade the bucket to be in the appropriate range

Proper date marking and disposition — Inspector Note: observed breakfast sandwiches stored in the RIC that exceeded the allowed 7 day holding. CA: A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen

Physical facilities installed, maintained, and clean — Inspector Note: observed the dishwasher leaking in the back storage space. CA: Good Repair. All physical facilities shall be maintained in good repair

Hands clean and properly washed — Inspector Note: Observed Employee fail to wash their hands in the change of task from working the register and then going directly to working with food. COS: PIC instructed employee to wash their hands. When to Wash. 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. P 2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. P

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed handwashing sink placed in between storage racks where dishes are placed for drying makes it and the three compartment sink making it difficult to access. CA: Sinks shall be o allow convenient use by employees in food preparation, food dispensing, and warewashing areas

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the hand washing sink in the front food service area failing to provide hot water for proper handwashing. CA: PIC was advised that they are to have hot water for proper handwashing, further advised to have plumber to service the station. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the handwashing sink being used for storage (sanitation solution) in the the back storage area. COS: PIC removed the container. A handwashing facility may not be used for purposes other than handwashing.