STARBUCKS #8393

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed oven cleaner hanging on cabinet door above single service items. CDI: Oven cleaner was relocated.

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 minor food debris in bottom of reach in cooler. Clean as needed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed three buckets of sanitizer holding wiping cloths with concentrations of 50 ppm quat. CDI - Solution discarded and refreshed with concentration of 200 ppm. -0.5-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in the back room around the 3-compartment sink, reach in coolers and freezer. Contact pest control to find the source and eliminate. -1-

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 the interior of the reach in freezer accumulating ice build-up (room with all reach in coolers and freezer. Clean and maintain. -0-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Drying mat on the clean side of the drain board accumulating residue. Clean and maintain everyday

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies near front mobile pick counter and in the room with reach in coolers and freezer. Contact pest control to find the source and eliminate.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed the cutting heavily scratched and scored. Replace.

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 the interior of the reach in coolers accumulating food residue and syrup on the bottom shelf. (room with all reach in coolers and freezer) Clean and maintain.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no diarrhea and vomit clean up plan at the facility. CDI - Provide the handout via email. Please print and review with your employees For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies under the front handsink. Contact pest control to find the source and eliminate.

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 testing device for measuring hot water temp on dishmachine. Verification visit required to ensure compliance in 10 days.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the cleaned dish area. CDI. PIC removed.

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 water spill under equipment upfront. Needs to be cleaned.

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 items including cups and lids stored on the floor at off site storage room.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on reach-in Milk Backroom 1 cooler. Work order submitted while EHS was on site.

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 testing device for measuring hot water temp on dishmachine. CDI: PIC showed me invoice that showed testing strips for dishmachine hot water have been ordered; waiting arrival.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer container and buckets with quat sanitizer < 150ppm. CDI: sanitizer dumped and refilled to 200ppm. General Comment: Observed hot water at handsink next to turbo chef only reaching 81F. PIC was told to let water run for a long period of time before it eventually reaching 100F. Contact maintenance and have them check to ensure there is no repair issue. Other handsink in the kitchen is reaching 100F.

7-201.11 Store toxic materials to avoid contamination. -P. Observed chemicals in spray bottles stored hanging on container with clean linens/cloths. CDI: chemicals relocated to designated area.

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 tile baseboard at nitro station is loose and coming off of the wall.