Starbucks Coffee 70570

Year by year

Inspections

1. Jan 20, 2026 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER

     There is no certified food protection manager for the establishment.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Not serious Good Retail Practice Corrected on site

     FOOD - CONTAMINATION

     Customer drinks are subject to potential contamination: after the steam nozzle is used, it is wiped with a sanitizer cloth, and employee was then observed pushing the nozzle out of the way with their hand and the hand contact was on the part of the nozzle that is immersed in milk for steaming. There is a lever at the top of the nozzle which is to be used to push the nozzle out of the way - the lever is not immersed in product used to make drinks.

     Correction: Change methods or procedures to protect foods from contamination.

     Code WFC 3-307.11

   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT

     Hi temp dish machine does not work. Three compartment sink with wash/rinse/sanitize (200-400 ppm active quat) and air dry will be utilized until dish machine is repaired.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - SOAP

     Soap not available at food employee handwash sink at the drive through window.

     Correction: Provide hand soap at handsink to facilitate proper handwashing.

     Code WFC 6-301.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling available at either of the two handsinks behind the front counter for hand drying.

     Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

     Code WFC 6-301.12

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for the quaternary ammonia in the sanitizer containers used at the front counter tested at 100-150 ppm active quat.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Not serious Good Retail Practice Repeat

     THERMOMETER - MISSING INDICATING

     Thermometers in the coolers are not properly located - in the True brand single door undercounter cooler and in two of the Traulsen single door undercounter coolers, the air thermometers are pushed to the very back of the coolers. They must be located in the front of the cooler. This is required at all times howerver it is particulary important because staff informed that the temp data logging system for coolers is not working (a work order was previously submitted).

     Correction: Provide or reposition thermometer so that it is located in the warmest part of the refrigeration unit and is easily visible.

     Code WFC 4-204.112

2. Oct 11, 2024 Re-Inspection · No Reinspection Required

   No violations cited.

3. Oct 7, 2024 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     There is a constant water drip at the three compartment sink, quat dispenser. Shutting off the water supply to the quat dispenser (so that the drip stops due to no water pressure) is not a repair. Repair is needed so that line does not leak while under pressure due to water in the line, as it was designed to work.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Serious Priority (CDC risk factor)

     SANITIZATION - CHEMICAL

     The sanitizer concentration for sanitizer containers used at the front counter tested at ~0 ppm active quat. Sani dispenser at the three compartment sink is not dispensing quat sanitizer at the required concentration. Tested the solution from the quat dispenser multiple times and each time there was minimal concentration of active quat via test strip. Manager contacted Eco Lab to repair and then worked with staff to manually mix quaternary sanitizer to use throughout the establishment until the dispenser is repaired.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

4. Oct 3, 2023 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice Corrected on site

     FOOD - CONTAMINATION

     1) At the start of the inspection, there were two scoops on top of the ice machine in the back room. Employee explained these are backup ice scoops (primary scoop is stored in the ice bin, with handle up - this is ok). However the backup scoops on top of the ice machine are dusty, as is the top of the ice machine. Thus, the ice (used for drinks) is subject to contamination when the backup scoops are put to use. 2) Employee was observed touching the steam nozzle (which is inserted into beverages) with bare hand to push it out of the way after using it to steam liquid/milk, etc.

     Correction: Change methods or procedures to protect foods from contamination.

     Code WFC 3-307.11

5. Jun 9, 2023 Pre-Inspection · No Reinspection Required

   No violations cited.