Qasa 2018

QASA 2018
Jim
Clyde – Store Cleanliness
Nadz - PCBA
Partner, Customer, & Business
Assessment (JIM)
 The Partner, Customer, & Business Assessment (PCBA) are a comprehensive

set of measurements used to evaluate the store’s business and operations by
identifying the store’s successes and opportunities. It is comprised of
standards, policies, procedures and guidelines which support Starbucks
Guiding Principles. The measurements are taken directly from the SCI library of
resource manuals and other resources found in the store. The resource
information is listed for each line item for quick reference.
 It is the store manager’s responsibility to complete the PCBA each month. The
store manager and the district manager must be aligned on what each question
means and what the expectations are (e.g. what is clean?). During each
Detailed Store Visit conducted by the DM, the questions should be discussed to
ensure alignment. The results of the most recent PCBA should also be
discussed and analyzed. The assessment will take two to three hours to
complete.
!!!NOTE Please view PCBA on ICE to be explained by Nadz and Jonna
PCBA (JIM)
 ICE HANDLING REMINDERS

– PARTNER HYGIENE
 Partners are not sick when reporting to work
 Uniforms are clean and orderly
 Nails trimmed and without nail polish
 Hair maintained neat and covered
 HAND WASHING & SANITIZING (JIM)
– After coming from Restrooms
– After returning from break

– After handling trash
– After grooming.
– Before bulk handling of food, ingredient, ICE, and
food contact items
– Sanitize hands every 20min as per timer settings
– NOTE: Do not use the apron or any part of
your uniform to dry your hands. Always use
paper towels to dry hands before sanitizing.
IMPLEMENT & EQUIPMENT CLEANING
& SANITIZING
 FoH (NADZ)
– Replace, thoroughly clean and sanitize smallwares every 2 hrs
– Ice tower
– Ice scoops, volumetric scoops
– Blender pitchers and covers
– Food Tongs
– Volumetric cups
– Check sanitizer conc. every 2 hrs, and shall be at 200 - 400ppm
– Replace sanitizer if below 200ppm. Before deploying new sanitizer double check conc.
– Make sure QUAT test strips are always available and not expired.
– FOH ice bins cleaned regularly per day.

– Bar counter tops as dry as possible. Wipe down regularly with Brown towels with 200 – 400 ppm sanitizer.
– No milk or any ingredients around the immediate area of the ice bins.
– Ice bin covers shall be closed when not in use. No preparations of beverage above ice bins.
 BoH (JONNA)
– Ice machine deep cleaned and sanitized
– 2x a week (3 to 4 days in between thorough cleaning)
– Pay special attention to the deflector plate, door, and door hinge.
– External body free of the machine is free from dust accumulation and no
materials on top of the ice machine.
– Ice Bucket and Scoop

– Stored inside the BoH refrigerator with open side down. If not possible the
next best alternative is to store them at the Preptable
– Ice scoop stored inside the ice bucket
– Ice bucket and Ice Scoop are sanitized before and after use
– Towels are clean and with sanitizer conc. above 200ppm.
– Harvesting ICE
– Thoroughly wash and sanitize hands.
– Wear gloves on both hands after washing and sanitizing hands.
– After harvesting ICE, sanitize ice bucket and scoops with 200 to 400ppm
Quat.
!!! NOTE Nadz and Jonna will head the PCBA on ice every Monday and Thursday.
Please review checklist
Overall Cleanliness _ Clyde
 Overall cleanliness affects our customers’ experiences in the
store and may leave either a positive or negative impression on
their visit. It is essential that store partners keep a well-
maintained environment regardless of whether the store is busy
or not.
 Here are some guidelines to ensure that cleanliness is
maintained in the stores:
– • Indoor and outdoor café sweeps should be done every five
minutes.
– • All partners assigned on café sweep must have a spray
bottle(containing sanitizer) and a brown towel in hand.
– • Partners should never return to the backroom empty-handed, and
must carry back items bussed from the café area.
– • All bussed tables should be free of crumbs and litter.
Opportunities Exist in our Store’s
Clealiness
 10.3 No Evidence of cockroaches

– Starbucks Standard
 There should not be cockroaches or evidence of
cockroaches in the store
– ACTION PLAN
 Storage areas, under & behind dish machine and under
bar area should be inspected for signs of activity
 Boxes should be placed 6 inches above the floor as
much as possible.
Thank You

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QASA 2018

 The Partner, Customer, & Business Assessment (PCBA) are a comprehensive

 ICE HANDLING REMINDERS

– After returning from break

– Check sanitizer conc. every 2 hrs, and shall be at 200 - 400ppm

– FOH ice bins cleaned regularly per day.

– Ice Bucket and Scoop

 10.3 No Evidence of cockroaches

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