Starbucks Coffee # 2794, 1882 E. Baseline Street, Cornelius, OR 97113 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
1) There was old pieces of used coffee equipment littered on the floor under the drive-through window sink. 2) There were coffee lids and packaged sandwiches littered on the floor besides the high temperature dishwasher and behind the ice machine. Please increase cleaning frequency of all nonfood-contact surfaces.
- Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Single-door cooler under oven: Ambient air 38°F. Next-to register display cooler: Ambient air 40°F. Front large display cooler: Ambient air 38°F. Left bar cooler: Ambient air 39°F. Right bar cooler: Milk 40°F. Back upright cooler: Ambient air 39°F. Back upright alcohol cooler: 39°F. Back upright freezer: Ambient air 0°F.
- Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
No hot food available during time of inspection.
- Information: Dishwashing Methods:
3 compartment sink, not set up. High temperature dishwasher at 188 F. Sanitizer bucket under bar at 300 ppm quat.
- Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
|
01/06/2016 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-302.11(A)(4,5,6,8) Raw or ready-to eat food is not properly covered or stored, specifically:
Observed ready-to-eat foods in their respective protective containers soiled with a dark syrup substance inside the back upright two-door cooler. PIC immediately discarded all soiled ready-to-eat foods and rearranged the shelf to ensure all ready-to-eat foods were on top of syrups and stored coffee.
- Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Single-door cooler under oven: Ambient air 39°F. Next-to register display cooler: Yogurt 40°F. Alcohol front cooler: Ambient air 39°F. Under syrups cooler: Milk 40°F. Front large display cooler: Ambient air 41°F. Back upright cooler: Ambient air 39°F. Back upright alcohol cooler: 39°F. Back upright freezer: Ambient air 0°F.
- Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
None available during time of inspection.
- Information: Dishwashing Methods:
3 compartment sink available, 300 ppm Quat per test strips. High temperature sanitizer dishwasher 180°F. Front sanitizer buckets at 300 ppm Quat. Under espresso machine sanitizer rags: 200 ppm Quat. Test strips available.
- Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
- Information: Notes/Recommendations:
Great handwashing techniques observed by all employees!
|
07/15/2015 | Semi Annual Food | 100 |
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