Starbucks Team Leaders

I tried to TPC something in the past and it didn't let me because we aren't allowed to change prices of Starbucks items, likely to do with the contract between the two companies. Can we really do that? Because I will put a permanent god damn TPC on K-cups; I end up throwing out at least 5 from each case of 6.
 
Well, it's been about a year since I did it last, but I've definitely done it.
I don't sell a whole lot of kcups either, but I can usually just manage to sell them before they expire.
 
Yeh, we still have a lot of summer tumblers & cups.
They can't go clearance fast enough for me.
 
It feels like we've had them forever. Part of it is that damn recall so we took them off the floor for so long and just recently put them back. But they have to go clearance very soon, right? Like, next week or something, I hope.
 
Yes, it's coming up. I have lots of the PSL/Anniversary cups left. And nobody has asked about the recall either.
 
Did you all get the sign warning of the danger of steel straws?
Many of my guests just shook their heads saying 'Really?'
Until they do the same stupid thing.
 
I set it on the condiment bar and I haven't heard a single person (guest, team member, or even barista) mention it. Though I did tell my baristas about it and how stupid the recall was. Also, it's not like the plastic straws are really soft and bendable. I don't see how the steel ones are so much worse and warrant a recall.
 
A store in our district had their Steritech visit today. And the ETL's got wind that he will head to us tomorrow. What are things he will look at and what question will he ask me or my team? Other than testing the sanitizer (400 PPM).
 
There is no way to know which day Steritech will come. My ETLs always say "This store in our district had their visit yesterday so we'll probably have our visit today!" and then we don't have a visit for 3 or 4 weeks... They've mostly stopped saying that, now that I've told them how much bullshit it is. Unless the Steritech person knew their schedule and told that store, but that seems really sketchy...

However, you should always be ready for Steritech to drop in at any moment. I've been meaning to type up a Steritech guide for my team, so maybe this will get me started, along with the help of the other SBTLs.

Mops must not be touching the sink/floor; they must be hung or inverted. Everything needs to be labeled/dated. No expired stuff. Sanitizer should be between 65*-85* and 200ppm-400ppm. Sanitizer spray bottles should be labeled with today's date. Buckets, pitchers, etc should be inverted (so they don't get dust or splashes of anything on the part that will be in contact with food). Watch for dust build up on pretty much everything - even the ceiling vents/lights! Wipe down the inside of the ice machine - especially the black plastic thing that the ice hits as it falls down. Make sure you only have approved cleaning supplies/chemicals. Know the process to clean pretty much anything - wash, rinse, sanitize, and air dry. Make sure all temperatures have been taken and that you have LOD signatures where it is required. No evidence of pests (insects/rodents); if there are, there needs to be a workorder in for it (note: vendors don't do ANYTHING to help...). You can't have anything at the handwashing sinks except the required things (soap, paper towels, maybe hand sanitizer for Pizza Hut areas). Follow the dress code - wear a hat, no jewelry except like a wedding band and maybe a medical bracelet. If you have a wound on your hand, wear one of those blue bandaids (and gloves if you're touching food).

This list is non-exhaustive.
 
To add to Xanatos' list: check expry dates on everything in the reach-in cooler (front of your pastry case); have Ph paper on hand to test sanitizer solution; any opened juices, refreshers, syrups, toppings, dried fruit add-ins & the like must have a 'use by' date; any wet areas behind the blenders or other fixtures must be wiped up or mold can grow (the pinkish-orange type); no spills inside milk coolers; EVERY consumable item must have a date sticker on it (rec'd & expry); make sure your team isn't wearing filthy aprons; NOTHING should be directly on the ground - everything should be up on shelves, racks, tubs, etc.
 
Fridges and freezers should be within the correct temperatures. Freezers shouldn't have ice build-up. Items in fridges/freezers should be covered (specifically in freezers so they don't get any build-up on the actual items).
 
I don't think Steritech can actually ask questions anymore, but he will ask you, or the baristas working, to show him something--calibrate a thermometer, test the sanitizer, wash your hands. Dust is a big one. Tops of fridge and freezer in BOH, retail area. Also, handles of utensils by the sink should all face the same way.
 

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