STARBUCKS #8240

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink beside large ice machine with crates stacked on top of sink basin. CDI: Crates were removed. 6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed hand sink beside large ice machine without soap. CDI: PIC refilled soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink behind registers without paper towels. CDI: Paper towels were placed at hand sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed various milks above 41F inside lowboy under espresso machine closest to registers. Ambient air of unit was 48F. PIC voluntarily discarded all milks. VERIFICATION REQUIRED. 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 .

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in less than 50ppm quat.

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 cracked floor tile near grease trap access.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Ice observed in hand washing sink. CDI EHS educated PIC and sink was sanitized. REPEAT 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at front handwashing sink.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed dish machine final rinse below 160F after 2 runs. Facility has more than 50 seats and does offer multiuse cups for some drinks. Facility will only use single service cups until the dish machine is repaired and will use the 3 comp sink to sink dishes and utensils. VR needed 9-1-25 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed dish washer actively washing dishes without sanitizer compartment setup. She was not properly sanitizing the dishes. CDI EHS educated employee and she followed correct procedures. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of food on the floor in the back room.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in sanitizer water that was less than 50 ppm Quat. CDI PIC remade sanitizer solutions 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 directly on the floor.

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 boxes of single service items on the floor in the back room. Also observed cups stacked 2-3 feet above the top of the cup caddy.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no trash bin for the handwashing sink in the back prep room. PIC stated that they don’t keep a trash bin in that room. CDI EHS educated PIC and she provided a trash bin

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 an open employee drink on top of the ice machine. CDI PIC moved drink.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Ice observed in hand washing sink. Do not use hand washing sinks for any purpose but hand washing. CDI - PIC educated on hand sink use. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Carton of milk measured 45F on counter at start of inspection. TCS foods in cold holding shall measure 41F or less. CDI - Carton moved to cooler to cool down. 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. Bottom of clean dish shelf is beginning to rust. Clean off rust or replace shelf if rusted through. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor tile damage near manhole cover in kitchen. Repair/replace damaged tile. 0 pts.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . A thin probe thermometer was not available for use during inspection. Provide a thin probe thermometer to measure temperature of food items. VERIFICATION REQUIRED within 10 days to ensure facility has a thin probe thermometer. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a working container of vanilla bean powder without a label. CDI: PIC labeled working container of vanilla bean powder.

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 boxes of single use cups being stored on floor in dry storage area. Store single use articles at least 6 inches above the floor.

4-501.11 Maintain equipment in good repair. Observed gasket on door of prep reach in cooler peeling off bottom panel. Replace gasket.

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 container lid with parts of sticker label and residue being stored as clean on clean storage shelf. Clean as needed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink behind front counter missing paper towels. CDI: PIC stocked hand sink with paper towels.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed only thin probe thermometer at facility was inoperable. PIC stated new thin probe thermometers have been ordered and are awaiting delivery. VERIFICATION REQUIRED within 10 days to ensure a working thin probe thermometer is on hand.

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 facility without a max/min thermometer for testing sanitizing temperature of rinse cycle of dish machine. PIC stated facility uses high temp test strips instead of thermometer but was unable to locate test strips. VERIFICATION REQUIRED within 10 days to ensure facility has test strips or a high temp thermometer.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) unopened box of hermetically sealed coffee on the floor adjacent to dry storage. CDI - PIC elevated box back to proper storage.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed readily available, concentrated buckets of sanitizer at register undersides. Observed in use wiping cloths stored in smaller plastic sanitizer pans at register in under concentrated sanitizer solution (less than 50 ppm). PIC and food employee remade sanitizer pans with properly concentrated sanitizer from the 3 compartment sink.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 multiple (approximately three (3)) bags of clean, dry linens at overflow storage area stored directly on the ground.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed minor rust on metal shelving used to hold clean utensils. Resurface or replace corroded non food contact surfaces.

5-205.15 Maintain a plumbing system in good repair. Observed kitchen area handsink with a loose, non functioning hot water knob. No other handsink availability, maintenance, or handwashing violations were observed at time of inspection. Repair handsink knobs such that hot water is readily accessible.

5-501.17 Provide a covered waste bin in female restrooms. Observed two gender neutral restrooms without covered waste 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 floors in need of cleaning throughout facility, specifically at back of house dry storage areas and 3 compartment sink. Increase cleaning frequency to prevent buildup and maintain clean. REPEAT.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P- Observed food employee relocate trash can then proceed to handle clean equipment. CDI, employee washed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no disposable towels provided at hand washing sink near ice machine.

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 ground behind front counter.

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 box of single-service cups stored on floor.

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 and walls in need of cleaning throughout facility. Increase cleaning frequency to prevent buildup and maintain clean. Repeat.

6-301.11 Provide soap for handwashing at each handsink. - Pf - Observed handsink next to ice machine lacking soap. - CDI - PIC stocked soap.

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 - REPEAT - Observed facility lacking a high temp measuring device for testing hot water in dish machine. - VR - Verification required within 10 days to ensure facility has obtained high temp measuring device.

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. - REPEAT - Observed food residue and debris on the outside of equipment on counters, cabinet doors, and underneath equipment on counters. Increase cleaning frequency to prevent buildup and maintain surfaces clean.

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 and walls in need of cleaning throughout facility. Increase cleaning frequency to prevent buildup and maintain clean.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P - Observed several employees enter into food prep and beverage prep without washing hands. CDI- PIC educated employees on when to wash. EHS observed proper hand washing. 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed an employee wash hands properly however at the end of the hand wash employee used bare hands turn faucet off. CDI- Education was provided and ehs observed proper hand washing.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed rack of cups stored in front of a handsink. CDI- PIC moved cups.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- For more information please visit: http://meck.co/FoodSafety 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. - Observed grab and go sandwich’s, almond milk, and oat milk all above 41F. CDI- PIC voluntarily discarded the items.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed employee with long hair prep Rte foods without a proper head cover.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.- Observed all wiping cloth rags in sanitizer at 0 ppm QUAT. 3 containers were noted on prep line in use and out of concentration.

4-501.11 Maintain equipment in good repair. - Observed gasket torn on reach in cooler.

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-REPEAT- Observed no high temp measuring device available during the inspection. A VR will occur no later than 10 days to ensure a high temp measuring device is obtained.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - REPEAT- Observed accumulation of food residue and spills within one reach-in cooler. Increase cleaning frequency to avoid build up. NOTE: Point deduction reduced to half since big improvement was documented.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Observed facility posted employee health form which did not include salmonella non-typhi. CDI- EHS educated PIC on new requirement and provided updated employee health agreement form. EHS recommends PIC uses the document to train employees and have them sign and made accessible for their review and inspectors review.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Pf - Observed establishment without written procedures to follow when responding to a vomiting or diarrheal event. CDI -EHS discussed with PIC the states example written procedures. EHS also provided PIC with a copy of the states written procedures to review with staff. PIC was advised the facility can implement the example provided or create one specific to their establishment.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed back prep area and front area handsinks without paper towels or an approved alternative at the start of the inspection. CDI- PIC had single-use paper towels placed at both handsinks. Maintain paper towels at all handsinks at all times.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one container of whip cream cold holding in reach-in cooler above 41F. CDI - PIC voluntarily discarded the item because staff did not know how long the item was out of temperature. The cold holding unit the item was found in was functioning properly.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two plastic containers of brewed coffee stored on floor in back prep area. CDI- PIC moved the containers onto the storage rack off of the floor.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed multiple food employees handling food while wearing diamond rings and bracelets.

4-204.115 Warewashing Machines, Temperature Measuring Devices. Pf- Observed facility without a testing method for their high-temperature dish machine. CDI-EHS discussed the new requirement with PIC and mentioned the recommended testing methods. EHS provided PIC with a copy of the summary of changes.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed accumulation of food residue and spills within multiple reach-in coolers. Increase cleaning frequency to avoid build up. REPEAT

5-203.14 Backflow Prevention Device, When Required P Observed can wash area faucet without a backflow prevention device (faucet observed without a splitter during inspection). Install a backflow prevention device at can wash. Verification visit no later than 10/18 to verify backflow prevention device has been installed.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed both outdoor dumpsters missing drain plugs. Install drain plugs in both dumpsters. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed Starbucks specific trash littered around outside dumpster area. Keep area free of litter, trash and food debris. Increase cleaning frequency. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both outside dumpsters with doors opened.

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 accumulation of food residue and debris on walls and floors throughout establishment, including behind and under equipment. Thorough cleaning is needed as well as increasing frequency of cleaning to avoid build up. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed the cup cart blocking the hand washing sink. CDI-The cart was moved and discussed with the manager about keeping access to the hand sinks.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed several boxes of single service items stored on the ground. Facility needs more shelving. Have placed onto shelves. REPEAT.

4-501.11 Maintain equipment in good repair. Observed damaged gasket to the small reach in cooler. Manager already has an order in for a replacement.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the insides of the coolers. Have 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. Observed cleaning needed to the floors and walls of the facility. Thorough cleaning is needed. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flies in the facility. Facility does have pest control come out regularly.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single service items stored on the ground. Manager is working on having placed onto shelving.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the insides of the reach in coolers, and the insides of the cabinets. Have 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. Observed cleaning needed to the floors and walls of the facility. Have cleaned. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths stored on the counter. CDI-The cloth was moved to a sanitizer bucket.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup to the insides of several reach in coolers. Have cleaned. 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 damaged cove molding next to the dish machine. Have repaired. 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 general cleaning needed to some areas of the floor. Have cleaned.

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 multiple breakfast sandwiches in small reach in cooler not marked with the date they were pulled which was yesterday morning. CDI. The PIC had food employee appropriately date mark the breakfast sandwiches during inspection.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf COMMENT: Timers were appropriately set for the half and half creamers held on time. PIC could not provide TPHC paperwork. CDI. TPHC paperwork was filled out and placed by the timers at the end of the inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food/beverage debris inside multiple bottom cabinets and inside reach in coolers/reach in freezers. Ensure to keep these areas clean more frequently.

5-501.16 Provide waste bins in required areas including at handwash sinks. COMMENT: Provide a small waste bin for the handsink by the ice machine as there is not a trashcan in this area and it is inconvenient to walk to the nearest trash can through the double doors.

2-301.14 Wash hands after activities that contaminate them. -P Employee observed handling cash for and then proceeded to make food for customer order. CDI (corrected during inspection) by instruction to wash hands. Conversation also held with PIC (person in charge) on handwashing importance even during busy times and high customer volume.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf COMMENT: Observed utensils in miscellaneous container in clean dish area soiled. CDI. The PIC pulled the utensils to be cleaned and sanitized.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed timers not set for milk carafes in customer area. CDI, PIC had timers set. Make sure to follow correct protocol of TPHC. Repeat, points escalated.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. COMMENT: Clean inside all bottom cabinetry as debris is present. Clean ovens for food as neccessary.

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. COMMENT: Clean the floors underneath the three compartment sink, the storage shelving near ice machine, and the front coffee working area.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed timers not set for milk containers. CDI PIC had timers set. Make sure to follow correct protocol of TPHC.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies and flying insects. Improvement from last inspection; points decreased. REPEAT.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing a ring with stones in it. Make sure food employees remove all rings other than wedding band to facilitate with hand washing. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee wearing ineffective hair restraint where bangs were exposed. Make sure to restrain body hair to not come in contact with food, equipment and utensils.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bottles on the floor. Make sure to move off ground to ensure contamination does not occur.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small fruit flies under hand sink and prepsink on front line. Pest control needed more often to control insects. -2pt-

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf- Observed bread slicer that's beginning to chip paint. CDI- PIC replaced blade on slicer. -0pt- 4-501.11 Maintain equipment in good repair. Observed split gasket on front line in reach-in cooler. CDI- PIC had gasket replaced. -0pt-

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed large amount of debris around garbage area. Several bags that were littered on the ground, dumpster without drain plug and both with hole on bottom. Needs to be replaced. -0pt-

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 ceiling vent that was in need of dusting. -0pt-

Observed gnats and drainflies in facility. Recommend to let pest management company know of this along with cleaning floor and pipe drains. 6-501.111 Keep the premises free of insects, rodents, and other pests.

Observed a sanitizer bucket stored on the floor. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.

Observed clean linen stored under the handsink. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.

Observed build up in the floor drains on the line today. 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.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 50 ppm quat. CDI - PIC changed sanitizer containers at the front beverage station. -1.5-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P Observed open containers of milk, half and half and other TCS beverages without date marking. CDI - PIC date marked these and educated staff on the requirement. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed overstacked cups with lips exposed at the cash register. CDI - PIC reduced the sizes of the stacks and educated employees. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed half and half and low fat milk in prep cooler at 56-58F. CDI - PIC took unit out of service and voluntarily discarded out of temp products. -1.5- REPEAT

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean linen on floor under handsink at beginning of inspection. CDI - PIC moved to shelf. -0-

4-501.11 Maintain equipment in good repair. Observed ambient air temperature of prep cooler at 48F. Half and half inside was 56F. CDI - PIC contracted maintenance for repair. -0-

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed buidup on back of toilet in men's restroom. Clean. -0-

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed food employee eating at front counter upon entry. CDI - Food employee moved items to back. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one gallon of milk on counter top at 64F. CDI - Item placed in refrigerator to cool. -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 food employee with elaborate ring making drink. CDI - Gloves worn over ring. -0-

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no person with managerial authority with accredited training.

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 cloudy water in one tray holding cloths in sanitizer.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed stacks of unprotected cups at front counter. Observed overstacked cups in holders behind counter at waist height.

3-305.11 Food Storage-Preventing Contamination from the Premises - C: Do not store food or single service utensils / items on floor. Found multiple boxes on floor

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C: Single service items such as cups shall be stored in original sleeves or in such a manner as to prevent accidental contamination. Observed cups in metal sleeves over-stacked.

4-501.11 Good Repair and Proper Adjustment-Equipment - C: Equipment shall be maintained in good repair. Observed several gaskets in refrigeration units splitting.

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

3-501.19 Time as a Public Health Control - P,PF: Through conversation with Lisa, PIC, milk is held on a two hour timer, along with sanitizer. If this is preferred practice, all thermoses shall be on the same timer. All product in thermoses at end of timed out period shall be discarded regardless of temperature. CDI- discussion with PIC on compliant procedures for holding milk on time.

5-205.15 System Maintained in Good Repair - P: Observed leaking plumbing from unknown source under cabinets. Service called for before EHS arrived.

Maintain floors clean. Better and more frequent cleaning under sinks and equipment in kitchen area.

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

. 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: TCS foods shall be kept cold at 45 F or below. Observed opened gallon containers of milk on counters at 49 F. Containers returned to refrigeration.