STARBUCKS #8210

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 dark residue inside container storing clean carafe nozzles. Increase frequency of cleaning utensil-storage bins.

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 dark buildup surrounding drain covers on floors throughout kitchen. Increase frequency of cleaning drains and ensure drains are properly draining, and do not overflow past drain covers on floor.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed only handsink in front-of-house blocked by the mobile single-service cup display and an empty coffee carafe. -CDI- Items were removed from handsink. Ensure handsink remains accessible at all times.

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 oat milk and whole milk held on 4-hour TPHC labeled with a discard time over 4-hours past removal from cold holding (start time listed at 8:18am, discard time listed as 12:30pm). -CDI- PIC corrected discard time to reflect 4-hour maximum.

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 to test the sanitizing temperature of the high-temperature sanitizing dish machine. Obtain thermometer for dish machine. - 10 day verification visit required-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Egg bites in reach-in cooler measured 52-54F. Half and half in other reach-in cooler measured 48F. TCS foods in cold holding shall measure 41F or less. CDI - PIC discarded items. 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 .

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

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Drain plug missing on dumpster. Replace drain plug. REPEAT

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. 1 box of disposable cups observed on the floor. Store single-use and single-service articles at least 6 inches off the floor. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Faucet at rinse sink is taped together. Repair. 0 pts.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Dumpster needs a drain plug. Contact waste management company to put drain plug on dumpster. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed container of sanitizer holding at less than 50ppm. CDI PIC refilled containers and tested. Concentration at 200 ppm. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 containers of 1/2 and 1/2 holding above 41F with no known last time of 41F and below. CDI PIC voluntarily discarded. 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 .

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up in corners and on black plastic in ice bin.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items on top rack, sandwiches with TCS food, holding above 41F. Items had not just been restocked and the PIC did not know last time of 41F and below temperatures for items. PIC stated that they have problems with the top rack items maintaining 41F and below. EHS suggested either removing top rack or placed items on top rack on TPHC. CDI Top rack items were voluntarily discarded. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of coffee stored in direct contact with floor. CDI. PIC moved items to be stored 6inches or more off ground.

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 fronts and handles of all RIC to have residue and build up. Frequency of cleaning needs to increase.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpster. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Some trash bags and other waste observed around dumpster. Maintain dumpster area clean to prevent potential rodent or pest harborage. REPEAT

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed one tile missing and several others cracked through back storage and prep area. Repair or replace.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Establishment began using blender pitchers and milk pitchers at opening at 5AM. At 9:30AM those same utensils were still in-use and had not been washed, rinsed and sanitized. In-use utensils that contact TCS foods must be washed, rinsed and sanitized at least every 4 hours. CDI - Pitchers taken and washed during inspection. REPEAT // 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Black and pink buildup observed in ice machine around ice shield. Clean ice machine more frequently. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Opened oat milk (62F) and half and half (48F) were above 41F and out of counter during inspection. TCS foods in cold holding shall measure 41F or less. CDI - Items placed on temporary TPHC and will be discarded within 1 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. Wiping cloth buckets measured less than 150 ppm quat sanitizer. Maintain wet wiping cloths in properly concentrated sanitizer (150-400 ppm for quat). CDI - Buckets emptied and refilled with 200 ppm solution.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Some trash bags and other waste observed around dumpster. Maintain dumpster area clean to prevent potential rodent or pest harborage. REPEAT

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 PIC could not find vomit/diarrhea clean up policy. CDI - EHS sent establishment sample policy to use via e-mail. 0 pts.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Establishment opens at 5AM and began using small wares (milk pitchers, blender pitchers, tongs) around this time. At 9:45AM the establishment had still not cleaned this in-use utensils. In-use utensils that contact TCS foods must be washed, rinsed and sanitized every 4 hours. CDI - Small wares taken back to dish machine and washed during inspection. REPEAT

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. Upright cooler used to store milk in back of establishment needs to be cleaned. 0 pts.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Waste on ground around dumpsters. Increase frequency of waste pick up to prevent trash from overflowing and becoming a potential pest harborage. REPEAT

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Floor tile damage around dish machine. // 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. Clean floors underneath equipment, especially underneath and behind 3-compartment sink and dish machine. 0 pts.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . PIC asked by EHS how often blenders and milk pitchers are washed, rinsed and sanitized. PIC stated they are cleaned at end of the night. Ensure in-use utensils that contact milk (or other TCS foods) are washed, rinsed and sanitized at least every 4 hours. CDI - PIC educated and blenders and pitchers will be washed today 4 hours from opening.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some flies in establishment. Contact pest control to control flies. 0 pts.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Trash on ground around dumpsters in enclosure area. Maintain area clean to prevent potentially becoming a harborage for pests. 0 pts.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no certified food protection manager on site. PICs were able to correctly answer all related questions to PIC duties. PIC stated that she is set up to take the class in a few weeks.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee dump a drink in the handsink. CDI: Sink cleaned and employee educated on proper handsink usage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed almond milk, coconut milk, and heavy whipping cream in refrigerators above 41F. CDI: Cream cooled to 41F within 30 min. Almond milk and coconut milk were voluntarily discarded. Staff were seen during inspection removing milks from the cooler and leaving them sitting on the counter for several minutes. EHS recommends that staff place highly used items on TPHC or ensure that staff are immediately returning milks to refrigeration after pouring.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed employee refill wiping cloth buckets at beginning of inspection. After 20 min, EHS tested the concentration and showed that it was 50ppm quat. EHS questioned staff about process and verified that sanitizer was made with hot water, causing the quick decrease in concentration of the sanitizer. CDI: EHS educated PIC on how to properly fill sanitizer buckets. Buckets were changed and properly filled. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed cooler gasket on reach in underneath ovens is split and in need of replacing.

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 max read thermometer on site for high temp dish machine. CDI: EHS explained required equipment to PIC.

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 interiors of coolers and freezers with spills and debris build up throughout facility. Ensure more frequent cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster and cardboard dumpster doors left open. This is a shared dumpster. EHS advised PIC to ensure doors remain closed to prohibit pests/rodents from entering. REPEAT VIOLATION Some improvement as dumpster lids are in tact/have been replaced.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed flooring in the front coffee station and sandwich area is severely damaged, pitted, and no longer smooth and easily cleanable. Repair/resurface floor.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee handle ready to eat sandwiches with bare hands and then put them into the turbo chef. CDI: Employee was educated on the need to always use a utensil when handling ready to eat items.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in sanitizer below 200ppm. CDI: Sanitizer was changed. REPEAT VIOLATION

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed missing lid on dumpster. Observed doors not shut on cardboard and trash dumpster. This is a shared dumpster. PIC stated that she will call the landlord to have the dumpster replaced due to a missing lid.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer containers testing lower than 200 ppm. CDI- sanitizer was adjusted and re-tested at proper concentrations. REPEAT - 1 point.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxed single service cups stored on the floor. Keep all single services lifted at least 6 inches off the floor. -.5 points.

5-501.115 Maintaining Refuse Areas and Enclosures - C/5-501.113 Covering Receptacles - C Observed enclosure soiled with garbage buildup, observed dumpster doors opened. 0 points.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee food stored over facility food in reach in cooler. Facility has a designated area for employee items. CDI: PIC relocated food to employee food bin.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitzer in bins for coffee machine below 200ppm quat. CDI: Bins changed and correctly concnetrated sanitizer added. EHS recommended to PIC to request for the ppm from the sink to be closer to 400ppm (the maximum) so that the sanitizer will last longer during rush periods. Sanitizer is currently dispensing at 200ppm (the minimum). REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed shelving in dairy reach in cooler with peeling paint on the fronts.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket on front line reading less than 50 ppm QAC. CDI: Bucket changed and filled with sanitizer reading 200 ppm QAC.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of paper products stored on the floor in back storage closet. 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single use cups overstacked in dispenser, exposing the lip contact surface. CDI: Top portion of cups removed.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed corner joint drywall exposed near door dividing front and back of facility due to corner covering being missing. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed whole milk holding at 47F in reach in unit under counter. CDI: Milk placed on TPHC to be used or discarded within 4 hours.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed spilled milk in the bottom of reach in milk unit in back of facility.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed base board exposed near corner of door dividing front and back of facility. Corner covering is missing. Observed small hole in wall over three compartment sink. Ensure that all holes and exposed wood is sealed or covered to make it smooth and easily cleanable.

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap in ladies restroom. CDI- PIC provided soap at this handsink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- REPEAT- Observed four sanitizer buckets, with wiping cloths, at 0ppm QUAT. Facility has timers set to ensure these buckets are changed every two hours. Ensure concentration is always at 150 ppm QUAT when being used. CDI- An employee changed the sanitizer to 150 ppm QUAT.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.- Observed single service items stored on the floor in the back dry storage closet.

4-501.11 Maintain equipment in good repair.- Observed several split gaskets on low boys and reach in coolers throughout the facility.

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. -REPEAT- Observed dust buildup on vents in the kitchen above clean utensil rack. Also observed hard to reach areas throughout the facility in need of cleaning do to food debris and dust build up.

6-303.11 Intensity-Lighting - C- REPEAT- Observed back storage closet in need of more lighting. Ensure light is provided at, at least, 10 foot candles.

5-202.12 Provide at least 100F water at handsinks. -Pf- Observed handsink hot water in female restroom at 90F and handsink hot water in mens restroom at 95F. A VR will occur no later than 5/5/17 to ensure restroom handsinks reach at least 100F. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed coffee grounds in the front handsink during the inspection. CDI- Employees were educated that hand sinks are only to be used for handwashing and are not dump sinks. Handsink was cleaned.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer bucket at 50 PPM QUAT. CDI- Employee brought concentration back to proper concentration.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- Observed employee, with a beard, preparing drinks, without a beard guard.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust build up on racks near clean utensil rack. Also observed food debris and other debris build up in reach in equipment. Clean as often as needed to reduce and prevent build.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -REPEAT-Observed hole in the wall near back handsink. Observed chipping paint on floors of kitchen area. Repair. 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. -REPEAT- Observed dust buildup on vents in the kitchen above clean utensil rack and dust build on vents above the front counter.

6-303.11 Intensity-Lighting - C- Observed lighting in back storage closet near restrooms at 1.6 LUX. Provide proper lighting in this area. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.- Observed light bulb in back storage closet not shielded.

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 jugs of milk without date marking. CDI - PIC date marked these during the inspection. -0-

4-501.11 Maintain equipment in good repair. Observed pitted faucet in the women's restroom. Replace. -0- REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed leaking, clogged drain on the handsink in the women's restroom. Repair. -1-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed hole in the wall to the lower right of the ice machine in the back. Repair. REPEAT -1- 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 dust buildup on vents in the kitchen and at the front counter. Clean these.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed milk buildup on the lid of the ice bin at the front counter in a position to run into the ice. CDI - PIC instructed employee to clean bin lid. -1-

4-501.11 Maintain equipment in good repair. Observed pitted faucet in the women's restroom. Replace. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the lid of the ice bin. Clean. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall junction loose at the entrance to the kitchen. Reattach junction to wall. Observed hole in wall in kitchen at baseboard moulding and in the same position in the women's restroom. Repair all these. -.5-

5-202.12 Provide at least 100F water at handsinks.-Pf Observed front handsink at 97F at beginning of inspection. After running dish machine, temp dropped to 91F. Rear handsink was at 94F. CDI - Repair order submitted for hot water temperature. VR required no later than 09/28/2015. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed milk in prep cooler at front line near handsink at 50F. Internal thermometer read 48F. Have unit serviced. CDI - PIC voluntarily discarded milk, moved items to another prep cooler and called in work order for repair. -1.5-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed front lime employee with diamond wedding band not wearing gloves. Use gloves when preparing food and drinks. -0-

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed water temp drop in hot water fixtures after running dish machine. Have hot water heater serviced. CDI - PIC called in work order for repair. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak at can wash backflow preventer. Have leak repaired. -0-

4-501.114 Maintain sanitizer at correct concentrations. -P: Observed sanitizer trays below 150 ppm quat. CDI- trays changed oiut.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cups overstacked at front line.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food on a middle shelf of refrigerator. Designated area in same unit is on lower shelf.

3-304.14 Wiping Cloths, Use Limitation - C: Wiping cloths shall be held in a sanitizer of approv ed concentration in between uses. Found cloths in sanitizer less than 200 ppm.

6-501.12 Cleaning, Frequency and Restrictions - C: Clean floors with a frequency to preclude a build=up of food and other debris. Observed food un der equipment throughout front service area.

6-501.111 Controlling Pests - PF: The premises shall be maintained pest frre. Observed adult and nymph German roaches around dish machine. CDI- regular PC company called for service.

3-304.14 Wiping Cloths, Use Limitation: Coloths used for wiping counters and cleaning spills shall be kept in a sanitizer of approved strength in between uses. Observed small tray of sanitizer holding cloths measuring 0 ppm quat.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Recaulk areas where base tile is detaching from wall to help with cleanability and to eliminate harborage areas for pests.

2-102.12 Certified Food Protection Manager: The PIC shall be a certified food protection manager from an approved program. Observed PIC has no accredited training.

5-205.11 Using a Handwashing Sink-Operation and Maintenance: Handsinks shall be maintained as accessible at all times for handwashing. Handsinks shall be used for no other purpose than for handwashing. Observed items stored in handsink in kitchen. CDI- items removed.

3-501.19 Time as a Public Health Control: Follow written procedures when holding food on time instead of temperature. Facility holds milk in thermoses for customer self-service on time. Observed milk over 50 F in two thermoses where timer was not set to indicate when product was brought out of temperature control. CDI- milk was voluntarily discarded.

3-304.14 Wiping Cloths, Use Limitation: Coloths used for wiping counters and cleaning spills shall be kept in a sanitizer of approved strength in between uses. Observed small trays of sanitizer holding cloths measuring 0 ppm quat.