STARBUCKS #47070

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser filled with hand sanitizer at hand sink on serving line. CDI- Sanitizer removed and hand soap loaded into dispenser. (-1)

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 two sani-buckets for in use wiping cloths in murky, soiled water. CDI- Buckets emptied and refilled. (-0.5)

4-501.11 Maintain equipment in good repair. Observed high temp dish machine not able to begin wash cycle. 3 comp sink is readily available and work order immediately placed by PIC. Repair expected to be conducted today. (-0)

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed facility holding carafes of 2% milk and half & half on TPHC, but without any written procedures. CDI-PIC had blank copy of Mecklenburg County TPHC paper and filled out for carafes. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 minor residue greenish/blue residue around ice machine drain. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Multiple sanitizer buckets recorded with low Quat. CDI - Exchanged for new bucket.

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 were vert sticky and in need of cleaning.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed facility without a thermometer within the facility during inspection. CDI-PIC brought over thermometer from another facility at Carowinds.

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 a few pieces of cardboard used as liner under cups in dry storage shelf.

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 dish plate thermometer or stickers that can accurately measure 160F hot water from dish machine. Repeat.

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 high temperature stickers during inspection. Per PIC, last temperature sticker was used during the morning CSR check and order for additional stickers was placed prior to inspection. CDI- PIC received a high temperature dish plate as a backup from Harmony Hall. Hot water of dish machine was tested at 178F.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Low sanitizer in bucket recorded. CDI - Exchanged for a new one. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored in quat sanitizer at approximately 0-50 PPM. CDI - Sanitizer was replaced with sanitizer at 200 PPM.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths being held in sanitizer below required concentration of QAC sanitizer . CDI refilled with sanitizer at appropriate concentration.

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.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed low sanitizer in one bucket. CDI- Bucket exchanged.

2-301.14 Wash hands after activities that contaminate them. -P - Observed employee touch face but not wash hands afterwords. CDI by instruction.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P- Observed 1 container stored as clean on storage rack but food residue remaining on equipment. CDI, equipment relocated for cleaning.

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 gloves and disposable towels stored on rack next to sanitizer bucket and chemicals. Gloves and disposable towels relocated to prevent contamination.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Observed 2 tea urn nozzels accumulating black soil residues. CDI, operator relocated nozzles for cleaning.

7-201.11 Store toxic materials to avoid contamination. -P - Observed cleaning agent stored over single-service cups at storage rack. CDI, cleaner relocated for proper storage.

6-305.11 Designation-Dressing Areas and Lockers - C - Observed employee items stored on rack next to items for the consumer.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth stored on 3 compartment sink.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Store single-service articles in a clean, dry area. Observed single-service straws stored next to sink area and exposed to water splash.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Sanitizer bottle stored on the floor. 3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed sanitizer solution weak at 0ppm Quat.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Single service water cups were stored in manner not preventing from contamination.