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HomeMy WebLinkAboutStarbucks 011088 06 30 17.GK.PDFFood Establishment Inspection Report Score: 97 Establishment Name: STARBUCKS Establishment ID: 2018011088 Location Address: 1186 LR BLVD _,4H'Mspection ❑ Re -Inspection City: HICKORY State: NC Date: 06 1 30 1 20 1 7 Status Code: A Zip: 2862 County: 18 Catawba Time In: 0 4 4 0 * pm Time Out: 5 : 1 3 � PPm Permittee: STARBUCKS COFFEE COMPANY Total Time: 33 minutes Telephone: (828) 322-8019 Category #: II Wastewater System: ©MunicipallCommunity ❑ FDA Establishment Type:an-site System � No. of Risk Factor/Intervention Violations: Water Supply: *❑MunicipallCommunity ❑On -Site Supply No. of Repeat Risk Factorllntervention Violations: Foodborne Illness Risk Factors and Public Health Interventions Risk factors: Contributing factors that increase the chance ofdeveloping foodborne illness. Public Heath Interventions: control measures to prevent foodborne illness or injury. Good Retail Practices Good Retail Practices: Preventative measuresto controlthe addition ofpathogens, chemicals, and physical objects into foods. in our u:n u- I Compliance Status I ..T col R 1111 1 n OlJT u,n I uro I Cam pliance Status ..T col n vR Supervision .2652 Safe Food find Water .2653, .2655, 1658 1 ❑ ❑ PIC Present; Demonstration -Certification by accredited program and perform duties o ❑ ❑ ❑ 29 ❑ ❑ Pasteurized eggs used where required ❑ = o ❑ ❑ ❑ Ent plo ee Health -2652 29 ❑ Water and ice from approved source 0 + o ❑ ❑ ❑ 7 ❑ Management. employees knowledge; es onsihilities &re ortin ©0� ❑ ❑ ❑ S0 ❑ ❑ � �! '--! Variance obtained fors specialized processing P P g methods El . o ❑ 1111 3 ❑ Proper use of reporting. restriction & exclusion o00 ❑ ❑ ❑ Food Temperature Control .2653, .2654 G od Hygienic Practices .26 52, .26533t El Proper cooling methods used; adequate for temperature control El Fol El 1111 ❑ 4 ❑ Proper eating, tasting. drinking or tobacco use ❑z ❑t o ❑ 11 Elequipment 32 ❑ ❑ $] ❑ Plant food properly cooked for hot holding El 0 ❑ ❑ ❑ 5 ❑ No discharge from eyes. nose or mouth + ❑0 ❑ ❑ ❑ 33 ❑ ❑ ❑Approved thawing methods used ❑ °❑ ❑ ❑ ❑ Pre entEng Contamination by Hands .2fi52,.2fi53,2S55,.2S5S a ❑ Hands clean & properly washed 4 00 ❑ ❑ ❑ 34 ❑ Thermometers provided & accurate ❑ := a ❑ ❑ ❑ 7 ❑ ❑ ❑ No bare hand contactwith RTE foods or pre- a roved alternate rocedure ro erl followed 3 ❑❑ ° ❑ ❑ ❑ Food €dentification .2653 35 ❑ Food properly labeled- original container z❑ . o ❑ ❑ ❑ 9 ❑ Handwashing sinks supplied &accessible z s❑ °❑ ❑ ❑ ❑ Pre en ton of Food Contamination .2652,.2653, 2 6 54, .2 65 6, .2 65 7 Approved Source .26 53, .2653 36 ❑ Insects & rodents not present; no unauthorized animals E] ❑ ❑ ❑ ❑ S❑ Food obtained from approved source z ❑o ❑ ❑ ❑ 37 r ❑ Contamination prevented during food preparation. storage &display z 1 ❑ ° ❑ El El El 10 El El Food received at proper temperature z 1❑0 El El El 39 ❑ Personal cleanliness Fil Es o❑ ❑ ❑ ❑ 11 ❑ Food in good condition. safe & unadulterated 10o ❑ ❑ ❑ 39 ❑ Wiping cloths: properly used & stored s❑0o ❑ ❑ ❑ 12 ❑ ❑ ❑ Required records available: shell stock tags. parasite destruction ` ❑o ❑ ❑ ❑ 40 ❑ ❑ Washing fruits &vegetables El EE FolEl El El Protection from Contamination .2653, .2654 13 [t ❑ ❑ ❑ Food separated & protected 113 El 11 ❑ ❑ ❑ Proper Use of Utensils .2653, .2554 41 ❑ In -use utensils: properly stored 11 o ❑ ❑ ❑ 14 ❑ Food -contact surfaces: cleaned & sanitized 113 HE] ❑ ❑ ❑ 42 t Elutensils, equipment &linens: properly stored, dried &handled s EE o El El El 15 ❑ Proper disposition of returned, previously served, econditioned. &unsafe food z E111 El El El 43 Single-use & single -service articles: properly stored & used ' ° ❑ El El El P ntially Hazardous Food T[mefFem perature .2653 1S ❑ ❑ ❑ Proper cooking time & temperatures 3 El°❑ ❑ ❑ ❑ 44 ❑ Gloves used properly= E ❑ ❑ ❑ 17 ❑ ❑ ❑ Proper reheating procedures for hot holding 3 0® ❑ ❑ ❑ Utensils and Equipment .2653, .2654, 1663 45 ❑ Equipment, food & non-food contact surfaces approved. cleanable. properly designed, constructed. &used 11 ❑ ❑ ❑ 18 ❑ ❑ Q ❑ Proper cooling time &temperatures 3 0°❑ ❑ ❑ ❑ 19 ❑ ❑ ❑C ❑ Proper hot holding temperatures 3 00 ❑ ❑ ❑ 49 '-F' 4 ❑ Wed: teshing facilities: installed, maintained. & used: test strips S s O ❑ ❑ ❑ 20 ❑ ❑ ❑ Proper cold holding temperatures 3 El °❑ ❑ ❑ ❑ 47 [4 ❑ Non-food contact surfaces clean = o ❑ ❑ ❑ 21 ❑ ❑ ❑ Proper date marking & disposition 3 EE ❑ ❑ ❑ Physical Facilities .2654, 2655, 2656 22 ❑ ❑ ® ❑ Time as a public health control: procedures & records z E] E] ❑ ❑ ❑ 49 ❑ ❑ Hot & cold water available: adequate pressure z] [T o ❑ ❑ ❑ Consumer Advisory .2653 49 ❑ Plumbing installed; proper backflow devices z +❑❑ ❑ ❑ ❑ 23 ❑ ❑ Consumer advisory provided for raw or 00 ❑ ❑ ❑ undercooked foods 50 ❑ Sewage & waste water properlydisposed 22:1 IT, o❑ El El El Highly susceptible Populations .2653 51 ❑ ❑ To iletfacilities: properly constructed, supplied & cleaned S , ° ❑ El El ElPasteurized 24 ❑ ❑ foods used: prohibited foods not offered o00 ❑ ❑ El 52 ElGarbage &refuse pro perlydisposed ; facilities maintained _ o El El ElChemica€ .2653, .2657 25 ❑ ❑ 6. Food additives: approved & properly used ❑o❑ ❑ ❑ ❑ 53 ❑ Physical facilities installed. maintained & clean s o❑ ❑ ❑ ❑ 21 YJ ❑ I ❑ 7oxicsubstances properly identifed stored, 3 used 2 00 ❑ ❑ ❑ 54 11 ❑ Meets ventilation & lighting requirements; designated areas used s = o El El❑ Conformance with Approved Procedures .2553, .2554, 2558 Total Deductions: 3 27 ❑ ❑ f Compliance with variance. specialized process, ❑O ❑ ❑ ❑ Y� reduced oxygen packing criteria or HACCP plan 11.I. North Carolina Department of Health & Human Services • Division of Public Health • Environmental Health Section • Food Protection Program DHHS is an equal opportunity employer. �R rnr Page 1 M Food Establishment Inspection Report, 312013 Comment Addendum to Food Establishment Inspection Report Establishment Name: STARBUCKS Establishment ID: 2018011088 Location Address: 1186 LR BLVD O Inspection F-1 Re -Inspection Date: 0613W2017 City: HICKORY State: INC Comment Addendum Attached? ❑ Status Code: A County: 18 Catawba Zip: 28602 Category #: II Wastewater System: Q MunicipallCommunity ElOn -Site System Email 1: Water Supply: 0 MunicipallCommunity ❑ On -Site System Permittee: STARBUCKS COFFEE COMPANY Email 2: Telephone: {828} 322-8019 Email 3: Temperature Observations Item Location Temp Item Location Temp Item Location Temp MILK WALK IN 38 ham sandwich heated 179 Observations and Corrective Actions Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 of the food code - 1 2-102.12 Certified Food Protection Manager - C MUST HAVE SERVE SAFE CERTIFIED EMPLOYEE ON EACH SHIFT 43 4-903.11 (A) and (C) Equipment, Utensils, Linens and Single -Service and Single -Use Articles -Staring - C KEEP SLEEVES PULLED UP ON SINGLE USE CUPS PLEASE TO PREVENT CONTAMINATION 45 4-101,19 Nonfood -Contact Surfaces - C REPLACE STAINED CRACKED OUT OF SERVICE PANS LIDS CONTAINERS 0 POINTS DEDUCTED First Last Person in Charge Print &Signj: SARAH JONES Lastx� C -A e Regulatory Authority (Print & Sign):GREGI KAIN REHS ID: 1655 - Kain, Greg Verification Required Date: 1 1 REHS Contact Phone Number: (-)- - North Carolina Department of Health & Human Services • Division of Public Health • Environmental Health Section • Food Protection Program A ❑HHS is an equal opportunity employer. Page 2 of Food Establishment Inspection Report, aIH1a Y Spell Comment Addendum to Food Establishment Inspection Report Establishment Name: STARBUCKS Establishment ID: 2018011088 Observations and Corrective Actions Violations cited in this re part must be corrected within the time frames below, or as stated in sections 8-405.11 of the food code. 53 6-201.11 Floors, Walls and Ceilings-Cleanability - C CLEAN FLOOR UNDEREQUIPMENT CLEAN WALLS AT PREP AND WASH LI. North Carolina Department of Health & Human Services • Division of Public Health • Environmental Health Section • Food Protection Program DHHS is an equal opportunity employer. Page 3 of Food Establishment 4n spection Report, 312013 I/ Spell