STARBUCKS COFFEE #49431 Fails Health Inspection - Chicago Restaurant

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: FACILITY HAS AN INSUFFICIENT AMOUNT FOR SANITIZER EFFECTIVE FOR THE NOROVIRUS. MUST PROVIDE AN ADEQUATE AMOUNT OF SANITIZER FOR A VOMITING OR DIARRHEA EVENT. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: INADEQUATE HOT WATER TEMPERATURE AT ALL THE HAND WASHING SINKS THROUGHOUT THE FACILITY. HAND WASHING SINK AT THE DISH WASHING AREA AT 86F. MUST PROVIDE A MINIMUM HOT WATER TEMPERATURE OF 100F AT ALL HAND WASHING SINKS. PRIORITY VIOLATION. NO CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: UNABLE TO DETERMINE SANITIZER TEMPERATURE OR CHEMICAL SANITIZING FOR DISH WASHING MACHINE. MACHINE NOT PROPERLY INSTALLED. NO SOAP LOCATED AT MACHINE. MACHINE MUST BE FUNCTIONAL, ABLE TO SANITIZE BY EITHER A HIGH TEMPERATURE RINSE OR CHEMICAL SANITIZER AND SOAP MUST BE PROVIDED AND PROPERLY DISPENSING. PRIORITY VIOLATION. NO CITATION ISSUED.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

THERMOMETERS PROVIDED & ACCURATE - Comments: MUST PROVIDE A METAL STEM THERMOMETER FOR MEASURING FOOD TEMPERATURES.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: INADEQUATE HOT WATER TEMPERATURE AT THE THREE COMPARTMENT SINK. HOT WATER TEMPERATURE FOUND AT 86.9F. MUST PROVIDE A MINIMUM HOT WATER TEMPERATURE OF 110F. PRIORITY VIOLATION. NO CITATION ISSUED.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: INADEQUATE HOT WATER TEMPERATURE AT THE THREE COMPARTMENT SINK. HOT WATER TEMPERATURE FOUND AT 86.9F. MUST PROVIDE A MINIMUM HOT WATER TEMPERATURE OF 110F. PRIORITY VIOLATION. NO CITATION ISSUED.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.