STARBUCKS AT MOXY HOTEL

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Open cup of water stored on top of dish machine. CDI - Moved.

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. Interior of reach in cooler dirty. CDI - Cleaned. REPEAT

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. Floors in main work area sticky. Clean

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. EHS observed a hand soap dispenser resting in the handsink. CDI. PIC relocated the hand soap dispenser.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed several plastic containers being held damp and wet-stacked with clean dishes. CDI. PIC reorganized the containers to allow for proper drying.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Cups stored in black container past rim. Keep in sleeves.

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. EHS observed sticker and sticker residue on blender being stored clean. CDI. PIC moved blender to the three-compartment 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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no vomit and diarrheal procedures. CDI: provided poster with procedures during inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed speciality milks dated for 6 and 8 days. Starbucks policy is 5 days and 2017 Food code is 7 days. Also observed some dates on milk that were not legible. CDI: dates were corrected and written in legibly. Process and policy will be discussed with staff to ensure proper date marking is being followed.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed no times on carafes with whole milk and half and half at customer service area. PIC was able to locate TPHC procedures. CDI: times were marked on bottom of carafes during inspection.

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 available for testing high temperature dishmachine surface and final rinse temperatures. VR required within 10 days