STARBUCKS COFFEE COMPANY #47827

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/min thermometer for high temperature dish machine. A verification will be conducted by 9/11/2026 to determine if establishment is in compliance. -0.5 points-

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bin at handwashing sink next to three compartment sink. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cream cheese and milk above 41F. CDI PIC discarded milk and moved cream cheese back to Tall RIC to cool. Cream cheese was just put in the lowboy around 730 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 .

4-302.13 (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 didn’t have a thermometer or strips to test sanitizer temp. EHS will return in 3 days.

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-service cups and lids being stored on floor in dry storage area. CDI: PIC moved single-service boxes off off floor to a shelf.

4-501.11 Maintain equipment in good repair. Observed one small RIC no functioning and not in use. PIC stated that it has not been operating or in use for around two months. Repair or replace.

6-301.14 Post a handwash sign at each handsink. Observed hand sink up front with no hand washing sign. CDI. Provided PIC with one.

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 in the facility for measuring hot water. CDI. PIC ordered some.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer towel stored on splash guard of hand sink in kitchen. CDI: PIC moved towel to sanitizer bucket.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed no EH policy with "big 6" illnesses listed. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

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 Observed no written policy for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink next to three compartment sink. CDI: PIC provided paper towels.

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/min thermometer for measuring dish machine temperature. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer at three compartment sink and in sanitizer trays at front counter- 50ppm. Full container of QAC solution, but fails to dispense correctly. Facility is to make solution by hand until repaired. EHS will return within 10 days to verify QAC sanitizer dispenser repaired. VERIFICATION REQUIRED.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P: Employee unsure of all reportable symptoms. CDI education with management.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Interior of ice machine supporting black growth. More frequent cleaning needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found 2 cartons of half and half above 41 F in reach-in cooler. PIC voluntarily discarded.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Some cups overstacked, exposing lip contact surface to contamination.

4-501.11 Maintain equipment in good repair. Three refrigerators with splitting door gaskets.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up in interior of ice machine. Observed re-usable coffee cups stored over 3 comp sink as clean with debris. CDI-taken to be re-washed.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed torn gasket on reach in cooler by drive thru window.