Starbucks Coffee No. 7804
PASSWednesday, May 17, 2017 at 4:38 PM
Violations Cited
M-2-103.11
PIC Performing Duties
There is a strong foul odor upon entering the establishment. The manager stated that the smell has been ongoing and the establishment was recently closed to repair pipes underneath the establishment. Provide paperwork that shows the establishment has been properly sanitized and that the plumbing problem is resolved. Managers should also take active managerial control and cease operation under these circumstances and call 311.
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
19-4-501.18-.110
Wash Rinse Water Clean Proper Temperature.
The low temperature machine is washing at 125F but only rinsing at 105F. The minimum temperature on the plate states 120F. Provide proper rinse temperature. (The sanitizer reading is 100 ppm chlorine)
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper temperature control procedures. Train all staff. Document corrective actions taken.