HomeMy WebLinkAboutStarbucks Coffee #6901. Proper Cooling for Cooked/Prepared Food
2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
3. Hot Hold (135 degrees Fahrenheit)
4. Proper Cooking Temperatures
5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item / Location / Temperature
~~t~ra~,a,=~ ~~
pUT' TN NA NO C(35 ~~~SC1~1~~II~~TII~I'lil~~S0111'G~ R~tYltir@~~'~itS` I
a vr~e =~cr_:,:a.,f,,~~,~. i~~,m,,; a°-T,,;,,,~ri;atP (`'nrrPr~ivtN IAaPi(m~ R~Tri~I~S'
"" 6. Personnel with Infections Restricted/Excluded
7. Pro er/Ade uate Handwashin
8. Good Hy ienic Practices (Eating/Drinking/Smoking/Other)
9. Approved Source/Labeling
10. Sound Condirion ~
11. Proper Handling of Ready-To-Eat Foods
12. Cross-contamination of Raw/Cooked Foods/Other
13. Approved Systems (HACCP Plans/Time as Public Health Control)
14. Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure
uv rtA No Cos ~s~ilif~.and'Equipment Requirements ' '
Violat~o~s ~R~quire Imrnediate ~oXrectivn,` Not To Exceed 1Q Days Remarks ~
15. E ui ment Ade uate to Maintain Product Tem erature
16. Handwash Facilities Ade uate and Accessible
17. Handwash Facilities with Soa and Towels
18. No Evidence of Insect Contamination
19. No Evidence of Rodents/Other Animals
20. Toxic Item Labeled/Stored/Used
2L Manual ec nical arewashin and Sanitizin at ( )p m/tem erature
22. Mana er ration of Knowledge/Certified Food Mana er
23. A roved Sewage/Wastewater Dis osal System, Pro er Dis osal
24. Thermometers Provided/Accurate/Pro erl Calibrated (t2 de rees Fahrenheit)
25. Food Contact Surfaces of E ui ment and Utensils Cleaned/Sanitized/Good Re air
~/' 26. Postin of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate)
~ ~~ 27. Food Establishment Permit
~ ~ ~' ~~,:C~ ;~,~ llV Dr~c..s~ ~
Inspected by: Print: ~ V P~L„L, ~
T
F/U Received by;/f/ / a~ Print:/L~ 2~,~~ M~ L'1`
T~tlg,(J