Starbucks Coffee #6612

Violations (3)

• d9d7eb8a-7c50-4819-9200-d4680e45cacdCriticalCorrected on site

  Management and food employee knowledge, and conditional employee; Knowledge, responsibility and reporting

  2-201.11(A) The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. A FOOD EMPLOYEE or CONDITIONAL EMPLOYEE shall report the information in a manner that allows the PERSON IN CHARGE to reduce the RISK of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the FOOD EMPLOYEE or CONDITIONAL EMPLOYEE: (1) Has any of the following symptoms: (a) Vomiting, (b) Diarrhea, (c) Jaundice, (d) Sore throat with fever, or (e) A lesion containing pus such as a boil or infected wound that is open or draining and is: (i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a SINGLE-USE glove is worn over the impermeable cover, (ii) On exposed portions of the arms, unless the lesion is protected by an impermeable cover, or (iii) On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage; PIC could not locate documentation that employees have been trained in on employee illness reporting requirements and 5 reportable symptoms and 6 illnesses that restrict/exclude a food worker.

  Employee Health

• f0bbcda0-b2b8-40c7-838f-5fd1b9f7918f

  Wiping cloths; properly used and stored

  3-304.14 (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; and (2) Laundered daily as specified under 4-802.11(D). Observed bucket of QUAT solution for wiping cloths being held under the adequate solution of 200 - 400ppm. PIC stated the solution was made recently.

  Prevention of Food Contamination

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  Food and non-food-contact surfaces cleanable, properly designed, constructed and used

  4-501.11 (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. Observed chemical sanitizer pump above the 3 comp-sink unable to dispense proper amount of QUAT solution of 200ppm - 400ppm. PIC stated he will ensure dishes are washed either using dishwasher or by hand to ensure the sanitization is adequate using the manual chlorine sanitizer. observed PIC mixed bucket of chlorine concentration. PIC stated Eco lab will be contacted to fix the issue.

  Utensils, Equipment and Vending