STARBUCKS COFFEE #6702, 1087 Meridian Avenue 70, San Jose, CA 95125 - Restaurant inspection findings and violations



Business Info

Restaurant: STARBUCKS COFFEE #6702
Address: 1087 Meridian Avenue 70, San Jose, CA 95125
Type: Restaurant 0-5 Employees
Total inspections: 4
Last inspection: Feb 13, 2013
Score
(the higher the better)

95

Restaurant representatives - add corrected or new information about STARBUCKS COFFEE #6702, 1087 Meridian Avenue 70, San Jose, CA 95125 »


Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

  • Proper signs posted
Routine Inspection Mar 11, 2010 99
No violation noted during this evaluation. Routine Inspection May 31, 2011 100
  • Food contact surfaces: clean and sanitized
Routine Inspection Jan 18, 2012 99
  • Floors, walls & ceilings: built, maintained, and
  • Food contact surfaces: clean and sanitized
  • Proper hot and cold holding temperatures
  • Thermometers provided and accurate
  • Time as a PH control procedures & records
Routine Inspection Feb 13, 2013 95

Violation descriptions and comments

Mar 11, 2010

Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)).

Jan 18, 2012

All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)

Feb 13, 2013

Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 °F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)

Provide a measuring device to monitor the hot water temperature of the dishwasher.
Notes:
1) The dishwasher was rune more than once - twice to obtain adequate hot water temperature reading.
2) Cold case @ self-service appears intermittent with cold holding-have it checked.
3) Does dishwasher need to be run a few times after a period of non-use?Provide a measuring device to monitor the hot water temperature of the dishwasher.
Notes:
1) The dishwasher was rune more than once - twice to obtain adequate hot water temperature reading.
2) Cold case @ self-service appears intermittent with cold holding-have it checked.
3) Does dishwasher need to be run a few times after a period of non-use?
Quat dispenser is not dispensing 200 ppm. -> Have unit adjusted. Manually dispense quat in the meantime.
Remove debris off flooring & from under equipment. Clean the floor regularly.
Sandwiches inside the left corner of the cold case measured 41 degrees F - 46 degrees F. Observed condensation inside wrapping. Ensure sandwiches & all potentially hazardous foods (PHFs) inside case are kept at 41 degrees F or less. It appears sun through window may be increasing the food temp. If this is the case, provided tint or keep shade down at all times. Move unit checked if necessary.
Time is not being monitored for milk in carafes - no times are available for carafes. -> Provide copy of written procedures for using "time" as opposed to temperatures as the public health control. -> Monitor time for milks separately.

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