STARBUCKS COFFEE #21751 Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Found potentially hazardous foods at improper temperatures in the front prep area. Found 6 bacon, egg and cheese crossiant sandwiches ranging in temperatures from 44.3F - 54.5F in front prep cooler. Found vanilla soy milk @ 66.2F and coconut milk @ 60.8F on the front counter in coffee prep area. Instructed all potentially hazardous foods must be held @ 40F or less, or 140F or more at all times. Operator discarded 3 lbs of denatured foods during inspection. Critical violation 7-38-005(a).

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: Observed no city of Chicago certified food manager on site while potentially hazardous foods (egg sandwiches, lattes with milk, etc.) are being prepped and served. Instructed must have a city of Chicago certified food manager on site at all times when potentially hazardous foods are being prepped, and/or served. Observed no city of Chicago food manager certificate posted in customer area. Instructed must post original certification in plain view of customers at all times. Serious violation 7-38-012.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: Observed no city of Chicago certified food manager on site while potentially hazardous foods (egg sandwiches, lattes with milk, etc.) are being prepped and served. Instructed must have a city of Chicago certified food manager on site at all times when potentially hazardous foods are being prepped, and/or served. Observed no city of Chicago food manager certificate posted in customer area. Instructed must post original certification in plain view of customers at all times. Serious violation 7-38-012.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.