STARBUCKS COFFEE #14112

4-501.11 Maintain equipment in good repair. Observed torn gasket in lowboy prep unit (under right side bean grinder) which is resulting in build-up in the torn portion of the gasket. **REPEAT** -0.5-

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 damage to flooring in front of dish machine. -0-

4-501.11 Maintain equipment in good repair. Observed gaskets is disrepair on low RIC at end of frontline on the side where drinks are prepped and on 2D standing RIF in back of establishment. PIC stated that gaskets that had been ordered are incorrect size. EHS confirmed gaskets had been ordered.

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 sticker residues still intact on metal containers used to store milk and half&half located on dish rack closest to ice machine stored as clean. Ensure all items stored as clean are clean to sight and touch. CDI- PIC removed items to be w/r/s.

6-501.16 Store mops for air drying after use. Observed mop stored in used water after no longer being in-use. EHS discussed air drying mop after use when no longer in-use.

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 hot water dish machine unable to reach proper sanitization temperature. EHS plate thermometer reading 157F. CDI: Education provided, facility utilizing three compartment sink until repaired, PIC contacted service company during inspection. REPEAT VIOLATION.

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 hot water dish machine unable to reach proper sanitization temperature. EHS plate thermometer reading 146F-149F. EHS will return within 3 days to verify dish machine repaired.

4-501.11 Maintain equipment in good repair. Observed torn gasket on 2-door cooler.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed food employee's keys stored in 2-door cooler. CDI: PIC removed.

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 milk cooker with abundance of food splash and residues. Recommend higher frequency and more thorough cleaning. -0.5 points-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink in back of kitchen blocked by trash bags. CDI - Trash was taken out.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed the dumpster area covered in debris. Dumpsters are shared with nearby facilities. Needs cleaning.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed grooves wear the interior panel sits accumulating black residue. Clean and maintain.

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 min/max thermometer to test the heat sanitizing dishmachine. Verification visit required to ensure compliance within 10 days.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed the currently employee health policy does not reflect the addition of Salmonella (non-typhiodal) . CDI - Emailed PIC the NEW NC Food Code changes and guidance information. 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 Observed a vomit and bodily fluids clean up kit however no written procedures. CDI - emailed PIC NC Food Code changes and guidance. For more information please visit: http://meck.co/FoodSafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels at the back handsink. CDI - PIC provided paper towels

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior panel of the ice machine accumulating some residue. Clean and maintain.

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 Facilities that use a high-temperature dishmachine as the method of sanitizing food contact surfaces must provide an irreversible registering temperature indicator for measuring the utensil surface temperature. This testing method should ensure that the surface of the utensil reaches at least 160oF. Recommended testing methods include Temperature labels or maximum registering thermometer/plate. Contact the dishmachine service provider for available testing options.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed boxes stored directly infront of the hand washing sink. CDI. PIC removed it.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed milk in one of the RI cold holding at temperatures above 41F. CDI. PIC voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wet wiping cloths in solution at concentration of about 30ppm. CDI. PIC changed the solution.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed boxes of cups stored directly on the floor in the dry storage area. Needs to be removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of milk in the RI cooler at the back.

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 no TPHC written procedures for the holding of half and half creamer held on a 4 hour hold time. CDI. Emailed the PIC a copy of the TPHC written procedures to fill out and keep on site for future EHS review.

5-501.17 Provide a covered waste bin in female restrooms. COMMENT: No covered trash can in the women's restroom.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.111 Keep storage areas and bins for waste in good repair. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed significant amount of litter in outside dumpster area. Observed waste bin in ill repair, missing lid and another lid broken. Observed dumpster lids open.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed inside of cabinets and on equipment.

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. Cleaning needed on floors especially around floor drains.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a container of milk stored on counter above 45F. CDI-container placed back into cooler.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in facility.

6-502.12 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. Cleaning needed on floors under equipment from spills and food debris.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer in buckets below 50ppm. CDI-PIC exchanged a part in sanitizer dispenser at 3 compartment sink so that it registered 200ppm.

4-501.11 Maintain equipment in good repair. Replace cracked caulking around ice bins that is accumulating soiled standing water.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed around ice bins. Replace caulking around bins.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed spills and food debris on equipment and inside cabinets throughout facility.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handlers wearing watches and bracelets.

2-102.12 Ensure a certified food protection manager is present at all times.- C Observed no certified food protection manager on site.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed foodhandlers with bracelets on.

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 at back of kitchen. - items moved off of floor by PIC on site.

4-502.11 (B) Keep thermometers in good repair that are used to check food temperatures. Observed thermocouple fading when turned on. Repair or replace thermometer battery or thermometer. CDI, thermometer turned on and numbers were clear after the third time.

2-303.11 Ensure food handlers are not wearing anything on their wrists. Observed employees wearing a watch and bracelet.

3-304.14 Ensure wet wiping cloths stored in sanitizer buckets are above the floor. Observed sanitizer buckets with wipin cloths stored on the floor.

4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy. Observed thermometer missing from inside reach-in cooler on front line. CDI, replaced on site.4-502.11 (B) Good Repair and Calibration. Observed thermocouple used to check food temperatures with battery not functioning. CDI, battery changed on site.