Starbucks Coffee

Inspector notes: Observed employee don apron, touch face, and begin preparing beverages without washing hands prior. Also observed an employee wash hands for less than 10 seconds at handwash sink. 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. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands (such as using a paper towel to turn off faucet). Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Employees properly washed hands at handwash sink at time of inspection. Discussed with PIC re-training employees on proper handwashing procedure

Inspector notes: Observed handsink near pick up counter with maximum water temperature at 81*F. Observed touchless handsink in left restroom with water output consistently exceeding 125*F when turned on. Observed all other handsinks functioning properly with water temperatures through a mixing valve at 105*F-110*F. Per person-in-charge, work orders for repairs have been submitted and are pending. 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. Repair handsinks to ensure water temperature reaches at least 100*F and is maintained at a temperature that promotes handwashing prior to re-inspection

Inspector notes: Observed handsink near ice bin, handsink near pick up counter, handsink near dry storage, and handsinks in restrooms with hot water temperature between 74*F-91*F. Observed establishment to have water temperature at three-compartment sink at 145*F and functional high-temperature dish machine at 172*F. 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. Repair handsinks/adjust water heater to ensure all handsinks have water temperature reach at least 100*F prior to re-inspection