STARBUCKS (STUDENT UNION BLDG)

4-502.11(A) Maintain utensils in good repair. Replace torn gasket on door of upright cooler. 0 pts.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Hand sink blocked By portable A/C unit and trash can. Maintain access to hand washing sinks. CDI - Trash can moved so employees could use hand sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sweet cream on counter measured 48F. TCS foods in cold holding shall measure 41F or less. CDI - sweet cream 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 1 wiping cloth bucket measured less than 150 ppm quat. Ensure wet wiping cloths are in properly concentrated sanitizer solution. 0 pts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels dispensing from paper towel dispenser in back kitchen. -CDI- Food employee placed paper towel at sink.

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 oat milk, coconut milk, and almond milk, opened yesterday, without a date mark. -CDI- PIC properly added date mark. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 usable thermometer to test the sanitizing temperature in the high-temperature dish machine, due to the lack of a protective heat cover on the max/min thermometer. -Obtain protective heat cover for thermometer today test dish machine sanitizing temperature. -10 day verification visit required.

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 tall reach in unit housing milks in need of cleaning.

6-501.111 Keep the premises free of insects, rodents, and other pests. Some small flies observed near 3-compartment sink. Contact pest control to treat for small flies. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer container measured less than 150 ppm quat. Wiping cloths shall be stored in properly concentrated sanitizer solution when in between uses. 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2 food employees were wearing watches/bracelets while preparing food. Food employees must not wear jewelry on their hands or wrists. 0 pts.

4-501.11 Maintain equipment in good repair. Replace torn gaskets present on upright cooler and reach-in cooler doors. Equipment shall be maintained in good repair. Replace torn gaskets. 0 pts.

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 stored in the dry dish storage area soiled with coffee. Keep items in the clean dish storage area clean.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed back handwashing sink blocked by bins. CDI- Bins removed

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 single service cups and lids stored in the floor.

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 dish thermometer broken. CDI- Facility got new thermometer.

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 counter near the dump sink in need of cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the back handwashing sink. CDI- Paper towels placed at the hand sink.

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 the floor. Keep off floor.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no employee health policy at facility. Employee did not know signs, symptoms and illnesses. CD- EHS left a copy of the health policy.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cart blocking the back kitchen handwashing sink. CDI- Cart removed

6-501.111 Keep the premises free of insects, rodents, and other pests. observed 2 fruit flies in back kitchen area. PIC will continue to use approved methods for eliminating flies.

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.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. observed pocket book stored on single service box. observed employee phone stored on drying rack.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not a certified food protection manager. Provide within 210 days of permitting to avoid point deduction.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P Neither PIC nor employee on duty was able to provide complete information on reportable, illnesses, exposures, exclusions or restrictions and return to work policy. Written policy was not able to be provide. Sample policy was emailed to have staff retrained and provide a signed copy as documentation of training within 10 days. VR

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed creamer for customer self service stored at 54F. Discussed with the PIC whether the intent was to store the product cold at 45F and below or to store for a specified amount of time at any temperature. According to the PIC the product is to be stored at "less than 45F". CDI- voluntary disposal. Advised to store the product cold or provide a written policy if a TPHC procedure is used.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a presence of flies near the coffee prep area and fruit flies near the can wash area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic food containers stacked while wet.

4-501.11 Maintain equipment in good repair. Observed a torn gasket on the stand up 2 door true cooler and the 2 door true freezer.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC was unable to locate a test kit for quat sanitizer that is in use. VR- provide within 10 days.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean the build up inside the cabinet under the ice bin.

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 a sticky build up on the back area floor.