Starbucks Coffee #8729

326 5th St, Eureka

Routine Inspection
02. Food safety certification, food handler card compliance

Conditions Observed: Observed only four Food Handler Card certificates (FHC) were on file; facility has over 30 employees. Corrective Action: ensure that all employees required to have FHCs have current certificates that are available for review by the inspector.

ROACHY SAYS:

“Food facilities that prepare, handle, or serve non-prepackaged potentially hazardous food, shall have an owner or employee who has passed an aproved food safety certification examination. Food handlers that prepare, handle, or serve non-prepackaged potentially hazardous food, shall obtain a valid Food Handler Card within 30 days after date of hire. (113947.1-113947.5, 113948)”

15. Food contact surfaces: clean and sanitized.

Conditions Observed: Quaternary Ammonia sanitizer in both trays used for espresso machine steamer wands, and one of two sani-buckets on the line, were measured at 150 ppm. Per shift supervisor, Bea Joaquin, sanitizers are changed every two hours, and these solutions were changed 35 minutes earlier. Sanitizing mixture is obtained from the dispenser in the dish room which was measured at 200 ppm. Corrective Action: ensure that all sanitizer solutions remain within required limits. Recommendation: check solutions between scheduled changes and make corrections if concentrations are low.

ROACHY SAYS:

“Food-contact surfaces and utensils shall be clean to sight and touch. Food-contact surfaces and multiservice utensils shall be effectively washed, rinsed, and sanitized to remove or completely loosen soils by use of manual or mechanical methods. Precleaning may be required. Manual sanitization shall be accomplished during the final rinse by contact with solution containing 100 ppm available chlorine, 200 ppm quaternary ammonium, or another approved sanitizer. Mechanical sanitization shall be accomplished in the final rinse by achieving a utensil surface temperature of 160F or by contact with solution containing 50 ppm available chlorine, 200 ppm quaternary ammonium, or another approved sanitizer. After cleaning and sanitizing, equipment and utensils shall be air dried. Mechancial warewash machines must be approved and installed and operated according to manufacturer's specifications. Food contact surfaces, utensils, and equipment shall be cleaned and sanitized at the following times: before each use with different type of raw food of animal origin, when changing from raw food to ready to eat food, between uses with raw produce and potentially hazardous food, before using a thermometer, and any time during the operation when contamination may have occurred. Warewash sinks used to wash wiping cloths, wash produce, or thaw food must be cleaned and sanitized before and after these uses. Equipment, food contact surfaces, and utensils must be cleaned and sanitized throughout the day at least every four hours or as needed to prevent contamination. (114097, 114099.1, 114099.2, 114099.4, 114099.6, 114099.7, 114101, 114105, 114109, 114111, 114113, 114115(a,c), 114117, 114125(b), 114141)”

Routine Inspection

ROACHY SAYS:

“Wow! Roachy can see himself in your butterknives! Way to go, Starbucks Coffee #8729!!”

Routine Inspection

ROACHY SAYS:

“Zero violations! Now that's how you keep 'em coming back for more! I'll be sending all my human friends to Starbucks Coffee #8729! Yum yum!!”

Routine Inspection

ROACHY SAYS:

“Wow! Roachy can see himself in your butterknives! Way to go, Starbucks Coffee #8729!!”

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