STARBUCKS #71680

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed hand sink without hands soup. CDI - PIC added hand soup.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 wiping cloth buckets with concentration reading 0ppm. CDI - PIC remade buckets at concentration of 200ppm quat.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no procedures for vomit and diarrhea cleanup. CDI - EHS has provided PIC cleanup procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 inside several cold holding units build up of dried milk and food debris.

5-501.111 Keep storage areas and bins for waste in good repair. Observed garbage lid broke off and unable to close.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink stored in RIF. CDI - PIC moved to prevent contamination.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed debris in handwashing sink. CDI. Sink was cleaned during inspection.

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 stickers still intact on clean containers.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC did not provide certificate of being a certified food protection manager. Permit is within 210 days of issuance. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in the 3 compartment sink testing > 400ppm QAC. CDI - PIC discarded solution and refilled at 200-300ppm QAC. Water may need to be added to dilute the sanitizer concentration. Repair. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 container of wet wiping cloths stored on the floor.

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 an approved thermometer for testing dish machine hot water. Verification required within 10 days.