Starbucks Coffee #8919, 1200 Main St., Peoria, IL - Restaurant inspection findings and violations

Business Info

Restaurant name: STARBUCKS COFFEE #8919
Address: 1200 Main St., Peoria, IL 61606
Restaurant type: Restaurant
Phone: (309) 672-0674
Total inspections: 10
Last inspection: 10/22/2015

Score
99

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Inspection findings	Inspection date	Type	Score
HACCP - Discussed and provided written information on date marking. Sanitizer - chlorine Frozen foods were frozen. Plumbing installed and maintained Hot and cold water valves on handsink at back area near food storage leaking. Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair or replace valves to repair leaks.	10/22/2015	Routine	99
Manager has ANSI Certification. Information was provided on applying for State Certification. HACCP - Discussed and provided written information on proper handwashing. Sanitizer - chlorine No violations detected at time of inspection. No violation noted during this evaluation.	1/21/2015	Routine	100
HACCP: Cleaning of food contact and non-food contact surfaces. Cl- sanitizer is used in the dish machine. Quats is used in the buckets. Frozen foods were stored frozen. No Certified Manager Present FSSM has left the establishment. New manager has taken and passed FSSM test and is awaiting her certificate. Provide FSSMC at next routine inspection. Provide to have a certified personnel present at all times food is prepared, three months from date of loss of certified personnel.	9/22/2014	Routine	100
HACCP: Ensure all employee drinks are kept away from food, food contact surfaces, and single-service items. All employee drinks are required to be covered and handled in a way that prevents contamination. Quats is the sanitizer used in the buckets. Chlorine is the sanitizer used in the dish machine. Frozen foods were stored frozen. Non-food contact surfaces clean 1) Shelves storing syrups and whole beans are dusty. 2) Lamp shades above customer counter are dusty. 3) Grates above espresso bar are dusty. 4) Exterior of warming oven dusty. Non-food contact surfaces shall be cleaned as often as is necessary to keep the surfaces free of accumulation of dust, dirt, food particles, and other debris. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue No paper towels at hand washing sink next to warming oven. Corrected: Paper towels provided. A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.	2/19/2014	Routine	97
HACCP: Discussed routine and proper storage of all deliveries No violation noted during this evaluation.	8/13/2013	Routine	100
HACCP: Discussed proper storage of the cleaners and deliveries in the back storage area. Ensure that all single service articles are not stored under cleaning supplies or chemicals. Dish wash machine is chlorine bleach. Sanitizer buckets are quat based. Frozen foods are frozen. Food contact surfaces of equipment and utensils clean The interior of the 2 door true freezer is soiled. The interior of the 2 door milk cooler is soiled. The interior of the display cooler with juices and milks is dusty. Clean and sanitize routinely. The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil. Floors properly constructed, clean, drained The floors under the back large cooler/freezer are soiled. The floors at floor drains at the front area are soiled. The floors under the dish machine are soiled. Clean all floors routinely and maintain clean.	2/25/2013	Routine	97
HACCP: Discussed proper storage of coffee and other deliveries when they are delivered to ensure they are properly inspected and elevated. Frozen foods are frozen. Chlorine bleach is used for the dish machine, Quats is used as the general sanitizer. Critical: Proper hygienic practices, eating/drinking/smoking (evidence) The rear hand wash sink was found with ice dumped into it. Hand wash sinks are to be used for hand washing only. Education provided. Food service employees shall clean their hands only in either a hand-washing sink or an approved automatic hand-washing facility. Food contact surfaces of equipment and utensils clean The interior of the True milk cooler is heavily soiled. Clean and sanitize routinely. The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil. Single service items properly stored, handled, dispensed Box of cups was stored on the floor near the mop sink. Single-service articles shall be stored at least six inches above the floor in closed cartons or containers. Plumbing installed and maintained The hand wash sink at the rear of the facility is slow to drain. Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Rooms and equipment - vented as required The vents in the restrooms are not functioning. Rooms shall have sufficient ventilation to maintain them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.	4/10/2012	Routine	90
HACCP: Discussed proper and frequent hand washing. Frozen foods are frozen. Chlorine bleach is the sanitizer used in the dish machine. Quats is used for the buckets. No violation noted during this evaluation.	1/11/2012	Routine	100
HACCP: Discussed frequent checking and monitoring of the coolers to ensure that they are maintaining the proper temperature for the milk and other potentially hazardous foods stored in them. Frozen foods are frozen. The dish wash machine utilizes chlorine, the concentration was at 200ppm, the sanitizing buckets and the espresso machine area utilize quats as a sanitizer with a concentration of 200ppm. Food contact surfaces designed, constructed, maintained, installed, located. The shelving of the milk cooler under the espresso machine has shelves that are chipping. The gaskets at the espresso prep cooler are cracked and torn. Resurface or replace the shelves to prevent any contamination of foods stored in it. Equipment, utensils, and single-service articles shall not impart odors, color, or taste, nor contribute to the contamination of food. Food contact surfaces of equipment and utensils clean The tracks of the food display case are soiled. The black tong holder at the food display case is soiled. Clean and sanitize all food contact surfaces routinely and maintain clean. The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil. The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and seals shall be cleaned at least once a day. Floors properly constructed, clean, drained The floors under the long row of cabinets around the floor drain and under the cabinets are heavily soiled. Clean all floors routinely and maintain clean. Floors, floor coverings, mats, and duckboard shall be maintained clean.	8/1/2011	Routine	95
The dish wash machine is a low temperature machine that utilizes chlorine bleach. Quats sanitizer is used in buckets and at the espresso machines. The pest control operator for the facility is Copesan . HACCP: Discussed proper and frequent labeling and changing of spoons used at the drink making area, there is a timer used, use the timer and change the items routinely.. Frozen foods are frozen. Food contact surfaces designed, constructed, maintained, installed, located. The interior shelving of the milk cooler under the espresso machine has shelves that are chipping. Resurface or replace the shelves to prevent any contamination of foods stored in it. Equipment, utensils, and single-service articles shall not impart odors, color, or taste, nor contribute to the contamination of food. Critical: Toxic items properly stored Restroom cleaner spray bottle is being stored by drink items on Lower shelf by the espresso machine. Corrected, restroom cleaner was moved. Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles.	3/16/2011	Routine	93

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