STARBUCKS #64837

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed the drain plug is missing from the dumpster for trash. Drain plug needs replaced.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Employee observed touching face and went back to making drinks without washing hands first. Employees must wash hands after engaging in activities that contaminate hands. CDI - Employee educated and washed hands. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer buckets measured less than 150 ppm quat. Wet wiping cloths must be stored in properly concentrated sanitizer solution when in between uses. 0 pts.

4-501.11 Maintain equipment in good repair. Replace torn gasket on cooler door under espresso machine. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed oat milk and half and half milk in lowboy above 41F. All other items in lowboy were 41F or below. Ambient temperature of unit was 37F. PIC stated oat milk may have just been taken from dry storage shelf, instead of from back RIC. Food employee stated half and half may been left out/ used frequently during morning rush. -CDI- Items were placed in lowboy for cooling. Both oat milk and half and half are to be fully used within the morning. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.- Observed orange buildup on back wall behind 3-compartment sink. Increase frequency of cleaning.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area.

4-501.11 Maintain equipment in good repair. Caulking is peeling where pitcher sprayer is mounted to table. Remove old caulking and replace with caulking that is smooth and easily cleanable. 0 pts.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee drink observed on shelf above syrups. Do not store employee beverages above food. Store in a separate location.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Walls of 3-compartment sink had old buildup on them and needed to be cleaned. // 4-501.18 Maintain wash, rinse, and sanitize solutions clean. Debris floating in sanitizer solution at 3-compartment sink. Maintain sanitizer solution clean so food debris don't get left on dishes after sanitizing.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean shelves of milk cooler. 0 pts.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Drain plug missing on dumpster. Contact waste management company to replace missing drain plug. 0 pts.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed several single service items stored on the floor in the hallway.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no thermometer for the dish machine. Get thermometer.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed counters in need of cleaning.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed piped in the drain at the ice machine and the 3 comp sink.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the back handwashing sink. CDI- Paper towels placed at the sink.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no vomit/ diarrhea plan. CDI- EHS emailed plan

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the back kitchen handwashing sink. CDI- Paper towels placed at sink.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. PIC did not provide details of employee health policy requirements. CDI provided an employee health poster to PIC.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on the floor in front service area.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf PIC did not provide a maximum registering thermometer during inspection for dish machine temperatures. CDI provided PIC information on how to comply with this requirement.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed garbage dumpster doors to be open.