Starbucks Coffee Company #10481

Inspector notes: Observed no manager or Certified Food Safety Manager (CFSM) present during time of inspection. CA:There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following: Advised that a Certified Food Safety Manager or designated Person in Charge must be present during all hours of operation to ensure active managerial control and compliance with food safety regulations.

Inspector notes: Observed no detectable sanitizer concentration (quat) in the three-compartment sink or front food service sanitizer buckets during time of inspection. CA:(n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Rang...

Inspector notes: Observed box of equipment and utensils stored directly on the floor during time of inspection. CA:(e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Advised to store all equipment, utensils, a...

Inspector notes: Observed one dead roach and one live large fly in the main kitchen, and one live gnat in the front food service display case during time of inspection. CA:(k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. Advised to increase pest control measures and maintain the facility in a clean, sanitary condition to prevent pest activity. Ensure regular cleaning of floors, drains,...