Starbucks Coffee #2635

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

FOUND NO HOT WATER AT MEN AND WOMEN'S EMPLOYEE RESTROOMS.WATER TEMPERATURE AT 77.5F PRIORITY VIOLATION. CITATION ISSUED. 7-38-030C. MUST PROVIDE.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO PROVIDE VERIFICATION OF EACH EMPLOYEE ON SITE AT ALL TIMES. PRIORITY FOUNDATION. 7-38-010. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO VOMIT AND DIARRHEA CLEAN UP KIT AND PROCEDURE ON SITE. INSTRUCTED TO PROVIDE A PROCEDURE ALONG WITH THE NECESSARY ITEMS AS OUTLINED IN POLICY. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED DEBRIS BUILD UP INSIDE OF ICE MACHINE BY 3-COMPARTMENT SINK. INSTRUCTED TO CLEAN AND MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED CUTTING BOARD WITH DARK STAINS AND GROOVES. INSTRUCTED TO REPLACE.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED NO VISIBLE BACK FLOW DEVICE ON ICE MACHINE AND ESPRESSO MACHINES IN FRONT PREP AREA. INSTRUCTED TO PROVIDE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED MANY BOXES IN REAR DRY STORAGE AREA. INSTRUCTED TO ORGANIZE, CLEAN AND MAINTAIN.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED FOOD HANDLER CERTIFICATES NOT COMPLETE. INSTRUCTED TO PROVIDE FOOD HANDLER CERTIFICATES FOR ALL CURRENT EMPLOYEES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

NOTED DIRTY AND DUSTY FANS INSIDE THE BATHROOMS. INSTRUCTED TO CLEAN AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

NOTED ONE OF THREE STALLS INSIDE THE WOMENS BATHROOM CLOGGED. INSTRUCTED TO REPAIR AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

COFFEE BEAN DEBRIS/SPILLAGE BEHIND THE SOILED LINEN CONTAINER. MUST CLEAN AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

HOT AND COLD WATER HANDLES AT THE DISH EXPOSED HAND SINK DIRTY. MUST CLEAN AND MAINTAIN.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

FOUND EXPOSED HAND SINK AT FRONT PREP/SERVING AREA NOT MAINTAINED. PRESENTLY HOT WATER AT TEMP OF 70.5F.OBSERVED EMPLOYEE WASHING HAND AT SAID SINK.INSTRUCTED TO USE EXPOSED HAND SINK BY THE THREE COMPARTMENT SINK(NOT FAR FROM FRONT PREP AREA)WHICH H...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

OBSERVED CHIPPED/RUSTY SHELF INSIDE MILK REACH-IN COOLER IN FRONT SERVING AREA. INSTRUCTED TO REPAIR/REPIANT WITH NON-TOXIC PAINT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

Wall tiles broken at south stall behind the toilet bowl, need to replace. Surface must be smooth cleanable and non-absorbent material

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

FOUND EXPOSED HAND SINK AT FRONT PREP/SERVING AREA NOT MAINTAINED. PRESENTLY HOT WATER AT TEMP OF 70.5F.OBSERVED EMPLOYEE WASHING HAND AT SAID SINK.INSTRUCTED TO USE EXPOSED HAND SINK BY THE THREE COMPARTMENT SINK(NOT FAR FROM FRONT PREP AREA)WHICH ...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

OBSERVED CHIPPED/RUSTY SHELF INSIDE MILK REACH-IN COOLER IN FRONT SERVING AREA. INSTRUCTED TO REPAIR/REPAINT WITH NON-TOXIC PAINT.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

PREVIOUS INSPECTION REPORT SUMMARY WAS NOT POSTED AT TIME OF INSPECTION. INSPECTION REPORT SUMMARY MUST BE POSTED VISIBILY IN PLAIN VIEWING SITE OF CUSTOMERS AT ALL TIMES. SERIOUS VIOLATION 7-42-010(B)

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO VALID CITY SANITATION CERTIFICATE POSTED ON PREMISES NOR ENROLLMENT TO SANITATION CLASS PROVIDED AT PRESENT TIME.A VALID CITY CERTIFICATE IS TO BE POSTED IN A PLACE THAT IS EASILY VISIBLE TO ALL PATRONS. SERIOUS VIOLATION:7-38-012

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

TOILET BOWL AND TOILET SEAT IN WOMEN'S WASHROOM NOT MAINTAINED,INSTRUCTED TO CLEAN AND MAINTAIN

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

OBSERVED WATER ON FLOOR IN FRONT PREP AREA,INSTRUCTED TO KEEP AREA DRY AT ALL TIMES. LIQUID SPILLAGE ON CEMENT FLOOR INSIDE GARBAGE AREA,INSTRUCTED TO CLEAN AND MAINTAIN AREA.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

NO SPLASH GUARD BETWEEN 3-COMPARTMENT SINK AND HANDWASH BOWL. MUST PROVIDE SPLASH GUARD BETWEEN SINKS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

NO THERMOMETERS INSIDE PREP REACH IN COOLERS. MUST PROVIDE WORKING THERMOMETERS FOR ALL COOLERS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

OBSERVED FOOD/DUST BUILD UP ON FLOOR AT PREP AREA. MUST CLEAN FLOOR UNDER AND AROUND ALL EQUIPMENT AND MAINTAIN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

ONE LIGHT BULB BURNED OUT ABOVE STORAGE AREA. MUST REMOVE AND PROVIDE WORKING LIGHT BULB.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. BOTH WASHROOM USED BY THE STAFF AND COSTUMERS NOT MAINTAINED.OBSERVED MEN'S WASHROOM HAVING TOILET ...

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. FOOD(INCLUDED DRINKS) THAT ARE STORED ON TOP THE F...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. REMOVE DRIPPED SOAP ON FLOOR NEXT TO SHELVE OF ICE MACHINE

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.//NO CERTIFIED FOOD MANAGER ON PREMISES AT THIS TIME POTENTIALLY HAZARDOUS FOOD ARE BEING SOLD & PREPARED./NEED ONE PERSO...

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

One copy of the Food Inspection Report Summary must be displayed and visible to all customers.//NO INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO PUBLIC AT THIS TIME OF INSPECTION./NEED TO BE DISPLAYED & VISIBLE TO ALL CUSTOMERS AT ALL TIMES.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

All food not stored in the original container shall be stored in properly labeled containers.//NEED NAMES DATES ON ALL FOOD ITEMS IN STORAGE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//MUST INSTALL SPLASH GUARD ON SIDE OF FRONT EXPOSED HAND BOWL./NEED LIDS ON ALL GARBAGE CANS IN PREP AREA WHEN NOT IN US...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.//SOME SHELVES IN COOLERS ,DRY STORAGE NEED CLEANING

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//FLOORS UNDER AROUND STOCK NEED CLEANING.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned.//WALL BEHIND TABLE TOP CONVECTION OVEN IS DARK BROWN BURNT LIKE NEED DETAIL CLEANING OR REPAINT.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.//NEED LIGHT SHIELDS ON LIGHTS OVER FRONT PREP AREA(ICE STORAGE ,OVEN,EXT....

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.//COLD WATER HANDLE ON WASH BOWL IN WOMEN RESTROOM IN POOR REPAIR NEED REPAIRING

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

All employees shall be required to use effective hair restraints to confine hair.//INSTRUCTED MGMT TO PROPERLY WEAR HAIR RESTRAINTS ON ALL FOOD HANDLERS WHEN PREPAIRING UNPROTECTED FOOD ITEMS IN PREP AREA.