Starbucks Coffee #6931: inspecciones de salud – Santa Clara County, CA

12 dic 2025 · Routine Inspection

Aprobado

Menor Problemas con el lavado de manos
El personal no se lavaba las manos cuando debía, o un lavamanos estaba bloqueado, sin jabón ni toallas de papel, o se usaba para otra cosa. Las manos son una de las formas más comunes en que los gérmenes llegan a la comida.
Redacción oficial (en inglés): Adequate handwash facilities supplied, accessible
Nota del inspector (en inglés): Rear hand sink did not have single use towels in the dispenser. Nearby hand sink with hand soap and single use towels observed. [CA]: All hand sink stations shall be equipped with hand soap and single use towels in dispensers.

1 nov 2024 · Routine Inspection

Aprobado

Crítica Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): Proper hot and cold holding temperatures
Nota del inspector (en inglés): -At the front open display case (left side), tomato mozzarella, turkey provolone, and grilled cheese sandwiches measured between 44F - 48F. Ambient temperature of unit measured at 49F. Per Manager, food items were placed in the unit approximately 3.8 hours prior to measurement. Temperature log for unit states ambient temperature rise to 61.2F began at 9:49 AM. Manager stated unit usually warms up when overstacked with sandwiches/food. -At the under counter cooler (top 3 shelves) closest to the office, double smoked bacon, sausage egg and cheddar, and bacon & gouda sandwiches measured between 44F - 50F. Ambient temperature of unit measured at 52F. Manager stated food items were placed in the unit approximately 3.9 hours prior to measurement. Temperature log for unit states ambient temperature rise to 41.5 F began at 9:44 AM. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below at all times. Discontinue overstacking food in units. Periodically monitor internal temperature of PHFs. [COS]: PHFs were relocated to 1 door reach in unit to rapidly cool down. Specialist verified temperature of PHFs were brought down to 41F or below. Front open display case ambient temperature decreased to 38F.

Los registros provienen de Santa Clara County Department of Environmental Health. Describen las condiciones en la fecha de la inspección y es posible que no reflejen las condiciones actuales.

Starbucks Coffee #6931

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