TARGET - SNACK BAR & STARBUCKS

Facility lacks test strips or devices to measure effectiveness of the high temperature dish machine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Employees' personal beverages observed stored in refrigerators next to facility food/beverages and on top of shelf above clean pizza baking sheets. [CA] Provide designated location for employees to store personal food and beverages, separated and protected from restaurant food. Employee's cellphone observed stored on top of the boxes used to store pizzas and/or cooked pastas. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.

Hand wash sink inside the kitchen lacked paper towels. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Hand soap and paper towels shall be readily available and easily accessible at all times. [COS] Manager provided paper towels.

Posted placard have been removed from the sleeve. [CA] The placard shall be posted and clearly visible to the general public and patrons entering the food establishment. Notify this Division if replacement is needed.

Under counter high temperature dish machine failed to provide the required minimum temperature for proper sanitization after multiple cycles. Highest temperature reached using the DishTemp measured at 147F even though the rinse temperature on the unit displayed a temperature between 180F to 191F. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [SA] Discontinue use of the high temperature dish machine. Temporarily utilize the three-compartment sink for manual ware washing.