|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee drinking from uncovered cup in kitchen. REHS alerted PIC. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Starbucks employee using only sink available in kiosk for rinsing items. Sink shall be designated as a hand sink. CDI- discussion with PIC.
6-301.11 Provide soap for handwashing at each handsink. -Pf: No available hand soap at Starbucks kiosk. No soap at hand sink in kitchen near ovens. CDI- soap provided. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Sausage and hash browns at public breakfast plating holding below 135.0. CDI- both voluntarily discarded by PIC Bill MacKinnon. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Unlabeled oil squirt bottles at front counter grill. |