Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Clean condition-hands and arms
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Shellstock, maintaining identification
Eating, drinking, or using tobacco
Discharge from eyes, nose, and mouth
09/05/2013
Routine
Sanitization of food contact surfaces - before use and after cleaning Sanitize bucket-concentration too low in front area buckets.
Eating, drinking, or using tobacco Open beverage containers in unapproved area Corrected at time of inspection
Preventing contamination from equipment, utensils, and linens Spoons rinsed between use tapped against side of sink.
Separation from food, equipment, utensils, linens, and single service Spray bottle glass cleaner on counter next to food and food-use items. Corrected at time of inspection
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