TARGET #762 STARBUCKS

6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - Flying pests in dish 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 - Cracked tile on the baseboard left of 2 Door Standing RIC.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed a food employee at Starbucks area pick up soiled cup from ground and proceed to handle clean cup for beverage preparation. Observed a different food employee turn faucet off with bare hands after washing. CDI, employees rewashed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no disposable towels provided at dispensers behind front counter. CDI, towels supplied .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed marinara sauce overstacked in flip top prep refrigerator at 43 degrees F. CDI, marinara sauce voluntarily discarded . For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 clean single-service articles on ground .

4-501.11 Maintain equipment in good repair. Observed no detergent left in high temperature dish machine when tested. CDI, detergent replaced.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.- Observed ice dumped in hw sink. CDI by instruction.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed cleaner stored next to aluminum foil and over continued of food ingredient. CDI, chemical bottle relocated for proper storage.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed sanitizing drain board soiled. Maintain clean.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed 2%milk, strawberry milk, and heavy cream opened without date marking. Items were located in low reach in cooler in the Starbucks kitchen. CDI-PIC placed label on items with yesterdays date. Observed in reach in cooler partially cooked penne pasta with no date/label. CDI-PIC place date/label from yesterday on container.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a food employee with several bracelets on. CDI-PIC stated that the employee was new and will address the issue.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dishes in quat sanitizer measured below 150 ppm at 3-comp sink. CDI - PIC drained and refilled sanitizer at correct 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

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop and container stored directly on the ice machine. Both items were moved to 3 comp sink to be washed, rinsed, and sanitized again.

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 build up on shelving in some areas.

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 buildup in the kitchen areas under the cook oven at the pizza make station area.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed hot dogs and pepperonis opened and not date marked. CDI-items were correctly dated. REPEAT

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. -PfObserved no min/max thermometer to test the hot water dish machine. REPEAT. VR to be done by 03-21-22

Observed PIC unable to demonstrate knowledge of Food Code by inability to answer food safety related questions pertinent to facilities operation or priority items out of compliance during inspection. Employees (2 store PICs) were asked questions pertaining to the inspection and violations with no knowledge. It was explained to them to ensure someone is present that has knowledge of the everyday operations of the facility.

No Points Deducted: 2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf Employees were asked about the employee health policy and the reportable illnesses, but showed no knowledge. Email of the EHP and the 6 reportable illnesses were emailed.

No Points Deducted: 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 procedure or plan for vomiting or diarrheal events. Poster and information emailed to John C. Davis.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed the hotdogs on the roller at 128-129F. CDI- Discarded.

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 For more information on date marking please visit: http://meck.co/FoodSafety Observed hotdogs, wings, fries, etc opened and unlabeled. The cook stated that she opened the hot dogs yesterday. CDI- Items were labeled.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with the start time or discard time. All food not sold by the end of 4 hours shall be discarded. -P/Pf TPHC procedure template may be found at: http://meck.co/FoodSafety Three employees stated that the pizza, wings, and fries are on time instead of temp. No procedure was provided. Blank form emailed.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.   Observed unlabeled containers of items that were not easily identifyable on the Pizza Hut side and the Starbucks side. Label all to follow the rule above.

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 several boxes of single service cups stored on the floor in the back store room. Relocate according to the rule above. Observed the coffee filters sitting unprotected with the food side exposed. CDI- Placed in a container with a lid.

No Points Deducted: 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 min/max thermometer to test the hot water dish machine. Provide.

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 pink buildup inside of the ice machine on the shield. Clean (by contract if there is one or by employees if no contract). How to open and where to look inside of the ice machine was explained to the PIC, John. -Observed buildup in the bottom of the milk reachin cooler. Clean.

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 dust buildup on the ceiling of the kitchen areas- over the dish washing area and over the pizza make station area. Protect clean items and food and clean the dust.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink on pizza hut side to be blocked by cardboard boxes. Maintain access to handsinks. CDI-employee removed boxes from handsink.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Hot dogs nor dated. CDI- Dated.

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 Employee washed hands and turned faucet off without a barrier. CDI- Educated on proper handwashing and drying.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Some items in handsink. Keep handsinks clear.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken alfredo cooling improperly in reach in cooler . CDI- Moved and uncovered to freezer.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Single service cups stored without protection of rims.

4-501.11 Maintain equipment in good repair. Two gaskets to small reach in units torn in starbucks.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Gaskets in need of cleaning.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Unable to determine if bulb is shatter proof. If not, replace or shield.

4-501.114 Maintain sanitizer at correct concentrations. -P Quat sanitizer was too strong. CDI- Drained, re-filled to 200ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Strawberry ICE nozzle in need of cleaning. CDI- Removed and cleaned.

4-501.11 Maintain equipment in good repair. Reach in cooler at starbucks gasket damaged.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Could not determine if light bulbs in two reach in coolers were shatter proof or not. Facility must either demonstrate bulbs are shatter proof, sheild bulbs, or replace with shatter-proof bulbs.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF One employee could not name any of reportable illnesses. CDI- Discussed with employee and PIC. Copy of health policy given.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Cup of bread seasoning not protected from physical contaminants.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Salt shaker not labeled.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Single-service cups stored in a way not preventing from contamination. Keep in plastic sleeves.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Gaskets of reach in cooler in need of cleaning.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored over food equipment at drying rack.

2-301.15 Where to Wash - PF - Observed food employee touch face then not wash hands. CDI by instruction.

5-202.12 Provide at least 100F water at handsinks. -Pf - Observed 2 hand washing sinks with hot water below 100 in prep area. VR by 2/16.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed hot dogs hot held at 111 degrees F. CDI, hot dogs reheated to required temperature.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed cheese in flip top prep unit at 47 degrees F and pepperoni held in unit at 49 degrees F. CDI, foods transferred to prep refrigerator to cool. VR required to ensure that refrigeration unit is repaired and holding required temperature.

4-803.11 Storage of Soiled Linens - C - Observed soiled linen hanging from wall. 4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed coffee urns not being air dried on storage rack after cleaning.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store boxes of single-service articles 6 inches from ground. Observed box of single-service cardboard boxes stored on ground.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed flip top prep unit not holding required temperature and registering 54 degrees F ambient air temperature.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some soil residue accumulating on storage shelving.

6-501.12 Cleaning, Frequency and Restrictions - C - Observed floor of prep area in need of cleaning.

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed soap missing from middle dispenser at 1 handwashing sink in men's restroom. 5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Observed a plastic container stored in front of handwashing sink behind front counter. CDI, container relocated to provide access to handwashing sink.

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 - Observed open package of hot dogs not date marked in reach in refrigerator that operator suspected was open in morning around 9am the previous day. Observed open package of pepperoni with a date of preparation of 7/6. CDI, operator voluntarily discarded foods.

6-501.111 Controlling Pests - PF - Observed several flies in dining area and in food prep areas. PIC stated that facility received pest treatment by Copesan pest control and showed log book that they were on-site on 6/30. Verification return required by 7/23 to ensure pest treatment completed for flies.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed dish racks with damage. Replace as needed.

5-202.12 Provide at least 100F water at handsinks. -Pf - Observed hot water at 61 degrees F at handwashing sink in family restroom. CDI, hot water heater at sink repaired by maintenance while on-site.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - TCS foods shall be hot held at 135 degrees F and above. Observed hot dog hot held at 122 degree F at hot dog roller. CDI, operator transferred hot dogs to continue reheating on unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed milk and half and half stored in thermolized insulated dispensing units above 45 degrees F. CDI, operator voluntarily discarded half and half as well as the milk.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf - Observed pizzas labeled with breadstick ingredient labels and operator stated that there was no pizza labels left for pizzas packaged for consumer self service. CDI by instruction.

4-904.11 Kitchenware and Tableware-Preventing Contamination - C - Invert clean single-service articles so handling of food and lip contact surface is prevented. Observed single-service fork utensils not properly inverted at beverage area. 4-803.11 Storage of Soiled Linens - C - Store soiled linen properly. Observed soiled linen stored on chemical bottles near dish machine. Store in washable laundry bag or cleanable container.

2-301.12 Cleaning Procedure - P - Observed food employee not vigorously rub hands for 10 to 15 seconds when washing hands. CDI by instruction. 2-301.14 When to Wash - P - Wash hands before donning gloves. Observed a food employee begin to put on gloves without washing their hands. CDI by instruction.

7-204.11 Sanitizers, Criteria-Chemicals - P - Provide sanitizer at required concentration. Observed sanitizer from dispenser, sanitizer vat of 3 compartment sink, and spray bottle over 400ppm. Operator diluting sanitizer to required concentration until dispenser calibrated to properly dispense sanitizer to required concentration. Verification required by 11/13/16.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed tongs stored in soiled area against hot dog hot hold unit.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store single-service articles in a clean, dry area. Observed single-towels stored in splash zone behind hand washing sinks.

4-202.11 Food-Contact Surfaces-Cleanability - PF - Multiuse food contact surfaces shall be designed and constructed to be smooth and easily cleanable. Observed 1 plastic container cracked on top of ice machine. CDI, operator removed item from use.

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Warewashing sinks shall be cleaned as often as necessary. Observed rinse vat of 3 compartment sink accumulating soil residues.

5-205.15 System Maintained in Good Repair - P - Observed drain below 3 compartment sink slow draining and employee not able to release water from sink vat without stopping process. Verification return to ensure that drain is properly draining waste water.

6-501.12 Cleaning, Frequency and Restrictions - C - Physical facilities shall be cleaned as often as necessary to keep them clean. Observed floor of food establishment accumulating debris and soil in hard to reach area under storage shelving.

2-301.12 Cleaning Procedure - P - Use proper procedures to wash hands. Observed food employee not vigorously rub hands for 10 to 15 seconds when washing their hands. CDI by instruction.

6-301.12 Hand Drying Provision - PF - Handwashing sinks shall be supplied with disposable towels or another means to dry hands. Observed no disposable towels left at handwashing sink in kitchen. CDI, hand towels provided during inspection.

{3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of conten,ts, name and place of business and major food allergens. -Pf - Observed marinara sauce packaged and placed for consumer self service not labeled. CDI by instruction. Provide required labeling.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces of equipment shall be free from an accumulation of soil. Observed sauce and residue accumulating on equipment behind front counter.

6-302.11 Toilet Tissue, Availability - PF - Toilet tissue shall be provided in toilet rooms. Observed no tissue paper left in 1st stall in women's restroom. CDI by instruction.

7-201.11 Store toxic materials to avoid contamination. -P - Observed several spray bottles of toxic cleaners stored on rack above ice machine and handwashing sink. Observed cleaners stored on drainboard of 3 compartment sink. CDI, toxic substances relocated during inspection.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed aluminum trays and other single-service articles removed from original plastic packaging and unprotected. Store single-service in original protective packaging and so that contamination is prevented.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed digital final rinse temperature gauge reaching 179 and 177 after 2 cycles were run at high temp dish machine. Thermolabel turned color after cycle ran. Ensure that gauge is properly calibrated.

6-201.16 Wall and Ceiling Coverings and Coatings - C- Except for dry storage areas. Ceilings shall be constructed of nonabsorbant materials. Observed absorbant ceiling tiles over refrigeration and food prep areas in kitchen. 6-201.11 Floors, Walls and Ceilings-Cleanability - C - Obswerved light shield hanging from ceiling in kitchen.

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. - Observed straws and lids stored under the sink on the starbucks side. CDI - PIC Kelly moved items to dry storage.

4-501.11 Maintain equipment in good repair. - Observed a split gasket on the prep unit by the sink on the starbucks side. Replace gasket.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed 6 boxes stored on the floor.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cup lip pieces exposed.

to 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelves collecting residue.

3-302.12 Food Storage Containers Identified with Common Name of Food - C. Two containers of in use dry seasonings at oven area not labeled per the rule requirement. Containers were labeled with dates only. CDI- verbal correction; label with common name.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Single service food containers and cups stored at various locations not protected during storage. CDI- discussed storage options with operator.

4-205.10 Food Equipment, Certification and Classification - C. One non food grade container being used to store dry seasoning. Food item stored in direct contact with container. Food grade liner bag being used in other containers. CDI- verbal correction.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Dust build up on ceiling vent over the pizza oven. Cleaning is needed.