STARBUCKS COFFEE CO receives B in Gwinnett County health inspection

1. 01

   Food protection manager

   Item 1-2B ↗

   Observed that the facility does not have a food safety manager's certificate displayed within public view and could not be provided during the inspection.// The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. (Pf)

   Inspector’s full note +

   Code .03(3)(c)

   Observed that the facility does not have a food safety manager's certificate displayed within public view and could not be provided during the inspection.// The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. (Pf)

   Official report · Item 1-2B ↗
   No correction or repeat marker recorded.
2. 02

   Handwashing

   Item 2-2D ↗

   Observed that the unisex restroom on the right does not have hot water available for use that reaches a minimum of 85° F.// A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85°F (29.4°C) through a mixing valve or combination faucet. (Pf) Self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.

   Inspector’s full note +

   Code .06(2)(c)

   Observed that the unisex restroom on the right does not have hot water available for use that reaches a minimum of 85° F.// A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85°F (29.4°C) through a mixing valve or combination faucet. (Pf) Self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.

   Official report · Item 2-2D ↗
   No correction or repeat marker recorded.
3. 03

   Vomiting and diarrheal response procedures

   Item 2-2E ↗

   Observed that the facility could not provide the disinfectant that is stated in the procedures for effective clean-up against norovirus.// A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf

   Inspector’s full note +

   Code .03(6)

   Observed that the facility could not provide the disinfectant that is stated in the procedures for effective clean-up against norovirus.// A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf

   Official report · Item 2-2E ↗
   No correction or repeat marker recorded.
4. 04

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed two containers of Quat sanitizer that were actively being used measuring below the manufacturer's minimum required concentration with the sanitizer testing strips.// A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: The person in charge replaced the Quat sanitizer containers with fresh sanitizer that measured at the manufacturer's minimum required concentration.//

   Inspector’s full note +

   Code .05(6)(n)

   Observed two containers of Quat sanitizer that were actively being used measuring below the manufacturer's minimum required concentration with the sanitizer testing strips.// A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: The person in charge replaced the Quat sanitizer containers with fresh sanitizer that measured at the manufacturer's minimum required concentration.//

   Official report · Item 4-2B ↗
   No correction or repeat marker recorded.
5. 05

   Wiping cloth use and storage

   Item 12C ↗

   Observed wet wiping cloths being stored on the counter in between uses.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: The person in charge placed all wet wiping cloths in the sanitizer buckets in-between uses.//

   Inspector’s full note +

   Code .04(4)(m)

   Observed wet wiping cloths being stored on the counter in between uses.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: The person in charge placed all wet wiping cloths in the sanitizer buckets in-between uses.//

   Official report · Item 12C ↗
   No correction or repeat marker recorded.
6. 06

   Utensil, equipment and linen storage

   Item 14B ↗

   1,2,4Observed containers that were identified as clean/sanitized above the three compartment sink stacked wet.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: The person in charge removed the containers and had them recleaned and sanitized. The containers were then allowed to air dry before stacking.//

   Inspector’s full note +

   Code .05(10)(e)

   1,2,4Observed containers that were identified as clean/sanitized above the three compartment sink stacked wet.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: The person in charge removed the containers and had them recleaned and sanitized. The containers were then allowed to air dry before stacking.//

   Official report · Item 14B ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.