| Violation Date |
Code |
Description |
| 2018-06-29 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed damage to flip top prep unit door. observed trauslen freezer with door left open according to employee and with ambient air temperature of 34 degrees f. ensure equipment working properly. |
| 2018-06-29 |
42 |
4-803.11 storage of soiled linens - c - observed soiled linen stored on wall. store in washable laundry bag or cleanable container. |
| 2018-06-29 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed degraser and cleaning agents stored over single service lids behind counter. cdi, cleaner relocated for proper storage. |
| 2018-06-29 |
8 |
6-301.12 hand drying provision - pf - observed no disposable towels left at dispenser at handwashing sink near prep refrigerator. cdi, towels provided. |
| 2018-06-29 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p - observed food employee not vigorously rub hands for 10 to 15 seconds when washing their hands an |
| 2017-10-31 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups at starbucks area displayed with lip contact surface exposed to potential contamination. repeat. |
| 2017-04-27 |
53 |
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.6-501.11 floors, walls, and ceilings including the attachm |
| 2017-04-27 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed split gaskets in all reach in units of the starbucks area. replace. |
| 2017-04-27 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - repeat - observed boxes of cups sitting on the floor. 4-904.11 display and handle single-use and single-service articles to prevent co |
| 2017-04-27 |
40 |
3-302.15 wash fruits and vegetables prior to use. - apples are being left on display for the customers to grab and go. apples have not been washed therefore they are not wrapped. discontinue this process unless a wash before consumption sign is posted or |
| 2017-04-27 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p - 0pts - observed hot dogs labeled for 9 days. ensure that proper date marking is placed on product indic |
| 2016-11-17 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - 0pts - observed boxes of cups stored on the floor. ensure they are at least 6 inches off the floor. |
| 2016-11-17 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p - observed employee wash hands for less than 5 seconds. cdi- corrected through education.2-301.14 |
| 2016-02-26 |
26 |
7-201.11 store toxic materials to avoid contamination. -p: discontinue storing chemicals with or above food or food service items. keep all chemicals separated. cdi-placed on chemical rack |
| 2016-02-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean bottom of storage racks. |
| 2016-02-26 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. clean floors under equipment, against baseboards, and include floor drains. |
| 2015-10-12 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. wash water 99f during dish washing. must be 110f when washing dishes. cdi-added hot water |
| 2015-10-12 |
45 |
4-501.11 maintain equipment in good repair. observed rusting shelving in front small cooler near register. replace/repair. |
| 2015-10-12 |
38 |
2-303.11 prohibition-jewelry - c: observed employee in starbucks with bracelet. must not wear bracelets or watches. |
| 2015-05-29 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p 3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 2 |
| 2014-10-27 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the kitchen concentrated around the dish area. |
| 2014-10-27 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf. observed facilities policy does not include the specifics about exposure contained in the nc food code (modeled after fda 200 |
| 2014-01-02 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pthoroughly clean and sanitize the ice machine interior. observed mold residue on the interior panel in contact with ice. rvr |
| 2013-03-28 |
19 |
3-501.16-ensure proper hot holding of 135f or above for time/temperature control for safety foods. observed sausage and egg biscuit 124f and bacon and egg biscuit 126f hot holding. cdi-biscuits were reheated to 165f. |
| 2013-03-28 |
4 |
2-401.11-ensure proper storage of employee beverages. observed employee beverage stored on counter above single service articles. cdi-beverage was move to a bottom shelf. |
| 2012-10-23 |
19 |
3-501.16-observed sausage biscuit 120f hot holding. sausage biscuit was voluntarily discarded. |
| 2012-10-23 |
14 |
4-501.114-observed sanitizer in spray bottle tested at less than 100ppm quarternary ammonium. cdi-sanitizer was remade to proper concentration. |
| 2012-10-23 |
14 |
4-601.11-observed food residue on metal tongs stored as clean. cdi-tongs were cleaned and sanitized. |