Starbucks Coffee

Inspector notes: Observed employee drop container lid on ground, sanitize lid, and place on container without washing hands. Lid was re-sanitized and employee properly washed hands at handwash sink at time of inspection. Also observed another employee drop cup on ground, pick up and discard cup, and prepare beverages without washing hands before. Employee properly washed hands at handwash sink before making beverages at time of inspection. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks

Inspector notes: Observed handsink closest to drive-thru window at maximum 74*F water temperature. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Establishment observed to have the required hot water temperatures at all other fixtures. Must repair handsink to have a water temperature at a minimum of 100*F prior to re-inspection

Inspector notes: Observed two small sanitizer containers on front prep counter with a concentration of 0ppm Quaternary Ammonia. Per person-in-charge (PIC), sanitizer comes from sanitizer pump at three compartment sink. Sanitizer pump has concentration of 200ppm Quaternary Ammonia. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations