| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
out |
Starbucks hand sink is slow to bring hot water |
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Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Deli dish machine had a rinse water temperature of 170F (required to be 180F) and the waterproof Delta Trak thermometer read 153F (dish temp required to be 160F or greater). |
They put the dish machine out of service. They have two other 3-compartment sinks for warewashing in the deli. |
Priority (P) |
0 |
| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
out |
Starbucks ice bucket was stored unprotected from dust. Clean spoons at back sink were stored on the dirty dish side of the sink on wall where wash water had splashed on them. |
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Core (C) |
0 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Starbucks ice bucket cracked and the asian concept rice cooker had deep scratches in the teflon coating. |
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Priority (P) |
0 |
| 51,52 Facilities |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(m) Maintenance tools such as brooms, mops, vacuum cleaners need to be properly stored; mops stored to air dry. |
out |
Newly remodeled deli and bakery area lack a location to store mops and brooms. Consequently, I observed several mops and brooms stored in corners (unproperly stored). |
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Core (C) |
0 |