STARBUCKS UNCC ATKINS

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Employee observed handling cash and then went to preparing hot food without washing hands first. Employees must wash hands before preparing food. CDI - Employee educated and she washed hands. No increase in severity so kept at half credit. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 2 milk coolers on line were holding milk and sweet cream at 43-50F. Ice buildup in back of coolers. PIC moved all milk and sweet cream to other coolers that were below 41F. VR - Verification required within 3 days that coolers are repaired. 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 .

4-501.11 Maintain equipment in good repair. 2 milk coolers were frozen in back and not holding below 41F. Repair coolers. 0 pts.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Employee observed touching cell phone and went back to preparing drinks without washing hands. Employees must wash hands after contaminating hands. CDI - Employee educated and she washed hands.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 1 sanitizer bucket measured less than 150 ppm quat. CDI - Employee emptied bucket and refilled with 200 ppm solution. 0 pts.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf -Observed opened containers of whole milk, half and half, and fat free milk held for over 24 hours without date marks. -CDI- PIC knew when items were opened and properly added date marks. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloth stored in less than 10pm sanitizer solution. -CDI- PIC properly remade sanitizer to 100ppm.

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 dish thermometer for dish machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sweet cream in other reach-in cooler measured 54F. PIC stated it was not made today. PIC stated it was pulled out of cooler many times in the last 2 hours. TCS foods in cold holding shall measure 41F or less. CDI - Sweet cream moved to freezer to cool. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Sweet cream that was prepared 1 hour ago was cooling in reach-in cooler on line at 46F. Use coolers in back that are opened less frequently to cool any TCS foods after preparation. CDI - Sweet cream moved to freezer to cool. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pitcher of sweet cream in reach-in cooler measured 56F. TCS foods in cold holding shall measure 41F or less. CDI - Sweet cream placed on temporary TPHC and will be used or discarded within 2 hours. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer buckets measured less than 150 ppm quat. Store wet wiping cloths in 150-400 ppm quat sanitizer solution when in between uses. REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC was not food safety certified. Permit is within 210 Days of issuance. No point deduction. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P PIC did not provide any information about employee health policy. CDI-Link to EHP information provided to PIC. For more information on employee health policy please visit: http://meck.co/FoodSafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf PIC did not provide written procedures for vomiting and diarrheal event cleanup. CDI -link to information provided to PIC. For more information please visit: http://meck.co/FoodSafety

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple wet wiping cloths stored on counter tops in front service area.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC could not locate test strips for utensil sink sanitizer testing. CDI - EHS located test strips for PIC.