Starbucks Coffee No. 7652
PASS W/ CONDITIONSMonday, March 23, 2009 at 2:43 PM
Violations Cited
12-2-401.11-.12
Good Hygienic Practices
Uncovered Employee drinks.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
M-2-103.11
PIC Performing Duties
Mgr. and staff on site couldn't Explain or demonstrate "What type of Sanitizer is used and proper concentration of product Unaware of what type of dishwasher is on site al proper temperature Controls(wash and Rinse). Staff unaware of Employee Health Policy(in Food Codes).Mgr. Stated "Inspector is here to train /educate Staff. PIC/CFM has the responsibility to train. and educate Staff.(Please refer to Codes).
Why This Matters
EXTREME RISK: Without active management, ALL five CDC risk factors go unchecked. Studies show restaurants without certified managers have 2.5 times more critical violations. Lack of supervision leads to: temperature abuse (bacteria double every 20 minutes), cross-contamination spreading pathogens, sick employees working with food, improper cooking allowing pathogen survival. This single violation enables conditions for major outbreaks.
Code Requirements
PIC MUST: Be present during ALL operating hours; Hold valid food safety certification; Actively monitor employee health and hygiene; Ensure proper cooking, cooling, and holding temperatures; Verify foods from approved sources; Monitor handwashing compliance; Ensure equipment properly sanitized; Take immediate corrective actions for violations; Demonstrate knowledge to health inspector; Train and supervise all food employees.
Corrective Actions
IMMEDIATE: Designate qualified PIC immediately; If no certified manager available, cease operations; Implement active managerial control system; Create monitoring logs for all CDC risk factors; Retrain management on responsibilities; Post PIC duties checklist
16-4-501.11/.15
Dishwashng Facilities
Rinse gauge not reaching 18Of. (Reached 177F).
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.