STARBUCKS #3404

-REPEAT- 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 food debris in gaskets of cold holding units. PIC to address cleaning frequency.

-REPEAT- 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpsters with lids open and missing drain plugs. PIC to work with trash company to replace drain plugs. PIC to address keeping lids closed with staff.

-REPEAT- 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. 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed splash debris on cups not in protective cover stored in dispenser rack by dump sink. PIC to address cleaning frequency.

-REPEAT- 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 food debris in storage/dispensing containers/racks for cups and other single use/single service items. PIC to address cleaning frequency.

-REPEAT- 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpsters with lids open and missing drain plugs. Observed bags of trash and cardboard on the ground around dumpsters. PIC to work with trash company to replace drain plugs. PIC to address enclosure cleanliness and keeping lids closed with staff.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 6-301.11 Provide soap for handwashing at each handsink. -Pf 5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf 6-301.14 Post a handwash sign at each handsink. Observed the hand sink next to the dish machine not in operation. Manager stated that they stopped using it because there is a leak. EHS observed gloves, spray bottles, and a soap dispenser sitting inside of the hand sink. Hand sink had no available soap, hand wash sign and was blocked by brooms. The front kitchen hand sink was missing soap and had coffee cups stored on top of the soap dispenser and sink. CDI - Items were removed from the back hand sink and soap was provided for both kitchen sinks.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed missing time stickers for creamer carafes and no digital timer set. CDI - Creamer was voluntarily discarded.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. 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 cups stacked 3ft high outside of the dispensers and were out of the protective packaging.

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 milk and food debris on the racks and bottom floor of the left side reach-in cooler.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed open dumpster lids, missing drain plugs for both dumpsters and a large amount of trash around the enclosure.

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 attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed food and other debris under the reach-in freezers. Observed a missing corner bumper on the wall next to the mop sink.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf- *Observed - PIC unable to recall foodborne illnesses and symptoms. PIC also couldn’t inform EHS of type sanitizer solution or test strips needed for establishments dish machine without thorough questioning. No CFPM onsite during inspection. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

*REPEAT* 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM onsite during time of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

*REPEAT* 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- *Observed - No paper towels available at one of the back handsink. *CDI - PIC provided paper towels.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- *Observed - Dish Machine sanitizer at a concentration of 0ppm. PIC placed work order. *CDI - Establishment will use 3 compartment sink for Wash, rinse and sanitizing of food contact surfaces. A verification visit will be conducted within 72hours to verify dish machine is able to reach proper concentration. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- *Observed - No chlorine test strips available to accurately measure the concentration of the dish machines sanitizer. A verification visit will be conducted within 10 days to verify possession of test strips.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - Lid to dumpster broken leaving waste area exposed to possible pest or rodent harborage.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No serve safe CFPM on-site during time of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

*REPEAT* 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- *Observed - No paper towels or alternative drying method available at both back area handsinks. *CDI - PIC refilled paper towel holder and dispenser with paper towels. 6-301.11 Provide soap for handwashing at each handsink. -Pf- *Observed - No hand soap at back handsink next to dish machine. *CDI - PIC refilled hand soap dispenser. *REPEAT* 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf - *Observed - One handsink in back area with employee drink inside the basin, Observed the other handsink in back area with spray nozzle to spray bottle inside the basin. *CDI - Employee removed employee drink from inside of handsink, PIC removed spray nozzle from inside handsink.

*REPEAT* 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 - Multiple boxes of to-go cups and lids stored on the floor in the back area across from dry storage rack. *CDI - Due to lack of shelving space PIC placed boxes onto plastic crates raising items off of the floor.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed several pieces of equipment/utensils/containers stored in basin of handsink across from dish machine. EHS explained handsinks only for handwashing, no storage. CDI- objects moved. REPEAT. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at either handsink in back kitchen/prep storage area. CDI- paper towels provided.

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 to-go containers on the floor in dry storage. PIC stated this was overflow, sent from another store.

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 flooring underneath countertops at drive through window with food debris/buildup, in need of cleaning.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink with cup of water inside of basin, blocking access to sink. CDI- drink moved, EHS discussed only using handwashing sinks for handwashing only. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap stocked at handsink near dish pit. PIC stated they dont use this sink very often, have considered taking sink out. EHS emphasized that this facility was permitted with this handsink in this location, do NOT remove handsink, necessary to have this for dish washing employees. CDI- soap provided.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a few employees working with food with wrist jewelry/wrist bands on.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed to-go cups stacked above fill line at dispensers, near coffee/prep areas, potential to splash onto rims of cups when overstacking at dispenser. CDI- cups removed from top layers.

4-501.11 Maintain equipment in good repair. Observed multiple gaskets on reach in units that are damaged, splitting at top of seals, in need of replacement. PIC stated these have been ordered, waiting on arrival and installation.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bin at handsink near stand up refrigeration units.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee wash hands for less than 20 seconds and turn water off with clean hands. CDI PIC had employee wash their hands again before returning to work station. For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed breakfast sandwiches in reach in cooler up front above 41F. PIC voluntarily discarded the breakfast sandwiches. Ambient air in cooler was 60F. PIC noticed that unit was unplugged. The second ambient air check was 38F. For more information, please visit: http://meck.co/FoodSafety 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of single service trays and cups, brown sugar, and mocha powder on the floor in dry storage.

5-501.17 Toilet Room Receptacle, Covered (C) Observed no covered trash in both unisex bathrooms.

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 floor in back room with standing water, build up and debris.

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- PIC placed paper towels at the back handwashing sink.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in sanitizer with a low concentration. CDI- Sanitizers re-made.

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 stored on the floor in the storage items.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed coffee filters stored on top of coffee filter cleaner and next to a bottle of quat. CDI-PIC knew this was an issue and removed coffee filters to a cabinet with food

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed cardboard and little around the dumpster area. Needs to be cleaned.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed access blocked to hand sink. Observed used beverage cup stored in the hand sink also. CDI- removal of items blocking 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 sani buckets stored on the floor.

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 stored on the floor from morning delivery.

5-205.15 Maintain a plumbing system in good repair. Per PIC one restroom is closed due to plumbing issues. Repair