Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
VIOLATION OF SECTION 5-205.11 A handwashing facility is not accessible, is used for purposes other than handwashing or is not operated properly, specifically:
The back room handwashing sink is completely blocked by trash containers and was covered with a box (removed).
REQUIRED CORRECTION: Handwashing facilities shall be accessible at all times for employee use and not used for other purposes. An automatic handwashing facility shall be used in accordance with manufacturer's instructions.
-
VIOLATION OF SECTION 6-301.12 *CRITICAL* Hand towels or a hand drying device is not provided at the handwashing lavatory, specifically:
Missing paper towels and dispenser at the back area handwash sink - provide.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Each handwashing lavatory or group of adjacent handwashing lavatories shall be provided with a supply of individual disposable towels, a continuous towel system that supplies the user with a clean towel, or a heated-air hand drying device.
|
Feb 20, 2007
|
92 |
No violation noted during this evaluation.
|
Aug 29, 2007
|
100 |
-
VIOLATION OF SECTION 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
The rubber door gaskets are torn on the back room 3-door upright cooler (far right door is worst)
REQUIRED CORRECTION: All equipment and components shall be in good repair and maintained and adjusted in accordance with manufacturer's specifications. Maintain the cutting or piercing parts of can openers in a sharp condition.
|
Feb 7, 2008
|
99 |
-
VIOLATION OF SECTION 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
Torn gasket on upright 3 door refrigerator
REQUIRED CORRECTION: All equipment and components shall be in good repair and maintained and adjusted in accordance with manufacturer's specifications. Maintain the cutting or piercing parts of can openers in a sharp condition.
-
VIOLATION OF SECTION 5-205.11 A handwashing facility is not accessible, is used for purposes other than handwashing or is not operated properly, specifically:
Handsink in back blocked from easy entry
REQUIRED CORRECTION: Handwashing facilities shall be accessible at all times for employee use and not used for other purposes. An automatic handwashing facility shall be used in accordance with manufacturer's instructions.
-
VIOLATION OF SECTION 6-501.16 Mops are not properly positioned for air-drying, specifically:
Mop not turned upside down with handle down to dry
REQUIRED CORRECTION: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment or supplies.
|
Aug 16, 2008
|
95 |
-
VIOLATION OF SECTION 2-301.14 *CRITICAL* Food employees are not washing their hands as often as necessary, specifically:
Employee observed entering store (beginning or returning to work) and start on barista station without washing their hands.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food employees must thoroughly wash their hands and exposed portions of their arms: 1) before beginning or returning to work; 2) after touching body parts other than clean hands and clean, exposed portions of arms; 3) after using the toilet room; 4) after caring for, or handling service or aquatic animals; 5) after coughing, sneezing, or using a handkerchief or disposable tissues; 6) after using tobacco, eating or drinking from inappropriate containers; 7) after handling soiled equipment or utensils; 8) immediately before engaging in food preparation in the food preparation area; 9) during food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; 10) when switching between working with raw foods and working with ready-to-eat foods; or 11) after engaging in other activities that contaminate the hands.
|
Jan 23, 2009
|
95 |
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Barista station 2-door reach-in cooler is holding at 47F (both air & food temperature)
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 140°F (60°C) or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F (5°C) or less.
|
Aug 28, 2009
|
95 |
No violation noted during this evaluation.
|
Dec 9, 2009
|
100 |
No violation noted during this evaluation.
|
Apr 11, 2010
|
100 |
No violation noted during this evaluation.
|
Aug 18, 2010
|
100 |
No violation noted during this evaluation.
|
Feb 22, 2011
|
100 |
Restaurant representatives - add corrected or new information about Starbucks Coffee #9371, 10 Centerpoint Dr Bldg a, Lake Oswego, OR 97035 »