STARBUCKS #63944

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Two egg bites recorded above 41F, CDI - Discarded. 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 No thermometer for dishwasher on site. Obtain. VR.

6-501.111 Keep the premises free of insects, rodents, and other pests. Flies present in front kitchen area. Contact pest control to treat

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of plastic containers.

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. Gaskets dirty and in need of cleaning.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Multiple milks not dated. CDI- Discarded. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Portable A/C unit blocking access to handsink. CDI- Unit moved.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer bucket recorded low, CDI - Exchanged for proper Sani.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Sanitizer stored on the floor.

5-501.17 Provide a covered waste bin in female restrooms. No covered waste bin in shared rest room.

6-501.16 Store mops for air drying after use. Mop was not air drying after use

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 No vomit and diarrheal events clean up procedure provided. CDI by providing PIC with clean up procedure handout.

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 Facility did not provide a maximum registering thermometer or another method for testing hot water sanitizing level for dish machine. VR required within 10 days.