STARBUCKS COFFEE health score and inspection history

JCDH 2.2 Provide food safety training for all food handlers as required.// Majority of staff does not have food safety training. JCDH 2.2 Provide readily available documentation of food safety training for all employees at all hours of operation. JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location.

Keep dumpster doors and lids closed.

Protect unwrapped single-service and single-use articles and utensils from contamination.// Containers of individual unwrapped wooden coffee stirrers stored available for customers. 4-903.11 Store single service and single-use articles at least 6 inches above the floor.// Supplies stored on floor near restroom door.

Provide access to hand sinks at all times. // Large amount of boxes in front of kitchen hand sink. 5-202-12 Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks. // 1st restroom hot water only reached 74F after running for a while and 2nd restroom only reached 88F then immediately dropped to 85F being a stable temperature.

Store food at least 6 inches above the floor.// Boxes of syrups stored directly on floor in dry storage room next to bathrooms.

Keep dumpster doors and lids closed.//Dumpster lids are open. 5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness.// Trash on ground around the dumpster area.

ADPH 420-3-22-.03(1)(a) Cease the sale of commercially processed TCS food requiring refrigeration when past the date limit placed by the manufacturer or packager.// Expired yogurt from 2.16.26 stored in display cooler.

Store food at least 6 inches above the floor.// Bags of sugar stored on the floor next to bathroom.

Clean the dumpster and/or grease receptacle at a frequency necessary to prevent accumulation of soil or becoming attractants for pests.//Large amount of torn boxes and debris on ground around dumpster area. 5-502.11 Provide adequate refuse collection frequency to minimize objectionable odors and other conditions that attract insects and rodents.// Large amount of trash bags stored inside facility near back door.

(A) Provide a readily accessible thermometer for manual ware washing to measure washing and sanitizing temperatures. Neither min./max. thermometer or temperature dots were provided.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // Spills in bottom of dairy cooler.

Protect unwrapped single-service and single-use articles and utensils from contamination.// Wooden coffee stirrers stored unwrapped.