STARBUCKS #8211

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark build up on the interior of the ice machine near the ice chute. 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 single-service napkins stored on the floor near the entrance of the front service area.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark build-up on the back wall interior surface of the ice machine.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed almond milk and oat milk stored in lowboy cooler with no date mark. CDI - Proper date mark was added. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in QUAT sanitizer with a concentration of less than 150 PPM. CDI - Sanitizer replaced at the proper strength.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf PIC could not locate written procedures for vomit and diarrheal event response. CDI - EHS provided copy of written clean-up procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee personal food stored above food for restaurant patrons. Store to prevent potential contamination. CDI - Personal food relocated to designated bottom shelf.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored in QUAT sanitizer at 0 PPM. CDI - Sanitizer replaced at proper concentration. EHS suggests that establishment place less wiping cloths in each container.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of containers stacked while wet. CDI - Containers were separated.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin inside unisex/women’s restroom.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFSM was present during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sink in the rear kitchen area with no soap available. CDI - Soap provided.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored in QUAT sanitizer at 100 PPM. CDI - Sanitizer replaced at proper concentration.

5-205.15 Maintain a plumbing system in good repair. Observed hand sink in the rear kitchen draining extremely slowly, possible clogged drain.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin inside unisex/women’s restroom.

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 floors in front service area sticky and trash observed on the floors throughout the front area. Observed excessive trash on floor inside closet with water heater and RIF.

5-202.12 Provide at least 100F water at handsinks. Observed 82 degree hand sink water in the back kitchen hand sink and the bathroom. The hand sink in the front of kitchen is 61 degrees.

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 several powder ingredients without labels behind the bar.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 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 sanitizer bucket less than 100 ppm quat concentration with wiping cloths inside stored directly on the floor between uses.

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 single service items on the floor near the bathrooms. Observed a rack of single service items that were directly in the line of splash in the back kitchen hand sink. EHS recommends adding a splash guard or some other form of protection. 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 cups being stacked high behind the bar to where they could possibly be exposed to contamination.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed a missing trash can from the back kitchen hand sink. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open doors during inspection.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing bracelets on arm during food prep. Remove before food prep. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 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 sanitizer bucket at 100 ppm quat concentration with wiping cloths inside stored directly on the floor between uses. -.5-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed ball cap in place on food employee with hair under hat falling toward face. Keep hair effectively restrained. -0-

5-501.111 Keep storage areas and bins for waste in good repair. Observed broken lid on trash bin. Repair. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open on trash bin and lid open that is broken. Keep closed between uses. -.5-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC without certification. -1- REPEAT

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 PIC unable to locate vomiting and diarrheal written procedure for cleanup. Per PIC, directive from management is to shut the store and call in a 3rd party for cleanup. EHS advised PIC that procedure needs to be written. CDI - PIC sent written example plan via email today. -0-

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed two food employees handling payments at front counter and then engaging in food prep without washing hands. Observed two additional food employees leave front area and then return to food service after putting on apron and handling other tasks without handwashing. CDI - Hands washed and PIC reminded staff to wash hands after changing tasks or changing station or after activities that contaminate them. -2-

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed rear handsink near 3-comp sink without paper towel in dispenser nor soap for handwashing. Keep these items supplied at all times for proper handwashing. CDI - PIC supplied soap and paper towels. REPEAT -1-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC unable to produce servsafe certificate during the time of inspection.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed handsink in the back room without hand soap. CDI: PIC placed hand soap at the sink.

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed food thermometer reading 61 degrees F while being calibrated, EHS food thermometer reading 32 degrees F. VR required no later than 6/10/2022 to ensure facility has a functioning thermometer.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed elaborate rings on fingers of food employees preparing food and drink. Only wear a smooth wedding band while preparing food. 2-304.11 Food employees shall wear clean outer clothing to prevent contamination of exposed food, equipment, utensils, linens, and single service and single use items. Observed heavily soiled apron on food employee coming into food service. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed toboggan and visor in use in food prep area with hair not effectively restrained away from face.

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 PIC unable to produce a thermometer for the dish machine. VR required no later than 6/10/2022 to ensure facility has a MAX.MIN thermometer to measure dish machine hot water sanitization temperatures.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpsters with doors open when not in use. Informed PIC to try to keep them closed when not in use. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter around the dumpster area including pallets and other trash.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floor in the back room missing a portion of a tile.

2-301.14 Wash hands after activities that contaminate them. -P Observed food employees wash hands and then turn off faucet handles without a barrier, recontaminating hands. CDI - PIC reminded staff about how to maintain hands clean and to use a barrier when turning off faucet handles. -2-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice bucket blocking handwashing sink at beginning of inspection. CDI - PIC removed and reminded staff about use of handsinks. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quart sanitizer at 50ppm in use for wiping front prep area. CDI - PIC changed to correct concentration. -1.5-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cups stored near waste bin with coffee ground built up on the lip area. Observed single use cups stored in the splash zone of rear handsink. -0-

4-501.11 Maintain equipment in good repair. Observed split gasket on front prep unit and RI. Repair. -1- REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup inside drawers in customer area and in food prep area. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC on duty today has not obtained current CFPM. REPEAT.

4-501.11 Maintain equipment in good repair. Gaskets splitting at 2 door cooler and 1 door sandwich cooler. Replace/repair as needed.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without ServSafe today.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice shield in need of cleaning. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths in buckets <50 ppm quat sanitizer.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed multiple boxes of single serve items stored on floor in hallway.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on black shield inside ice machine. Increase cleaning frequency.

4-501.11 Maintain equipment in good repair. Observed split gasket at low reach in. Observed rusted shelving in low reach ins. REPEAT. *Points not increased due to low risk*

5-202.12 Provide at least 100F water at handsinks. -Pf Observed front hand wash only reaching 93 degrees and should reach at least 100 degrees F. 10 day verification required.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed thermometer could not be located. 10 day verification required.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on lowboys 2 and 4.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test kit could not be located . Repeat violation . 10 day verification required.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility has no test kit on site at time of inspection. 10 day verification required.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed cloths in sanitizer measuring 50 ppm QAC sanitizer . CDI refilled sanitizer containers with sanitizer at proper concentration.

4-501.11 Maintain equipment in good repair. Observed torn gasket on low boy 1 .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels present at the rear area handsink at time of inspection. Paper towels were provided by PIC before inspection ended.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pots and pans in the rear storage area. Allow all washed/rinsed/sanitized utensils to air dry before stacking.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker debris on the exterior of several mixing containers that were stored as clean in the clean dish area. Ensure that sticker debris is removed during the wash/rinse/sanitize process.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster top lid open at time of inspection. Lid was closed by EHS. Ensure that the lid is kept closed to prevent pest/insect harborage.

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 slight paint damage to the rear storage area door.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed observed bottle caps and other trash stored inside the rear storage area handsink. Ensure that the handsink is used only for handwashing. Handsinks must be kept clean and free of debris at all times. CDI by trash removal by PIC

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic containers. Ensure that dishware, utensils, and pots/pans are allowed to air dry before storage.

4-502.11(A) Maintain utensils in good repair. Observed crack plastic handle on the front area tongs. Ensure that tongs and other utensils are replaced when they can no longer be easily cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed cold faucet on the 3 compartment sink with a leak. Repeat violation.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door ajar at time of inspection. CDI by PIC closing.

2-301.14 Wash hands after activities that contaminate them.-P Observed employee pushing trash down inside trash can with bare hands then attempt to handle drink cup lids. CDI- Employee corrected, washed hands.

5-205.15 Maintain a plumbing system in good repair. 3 comp sink has significant leak from cold faucet handle.

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap at the handsink in the back. CDI - soap was provided.

General comment 5-501.16 Provide waste bins in required areas including at handwash sinks. - Observed no trash can by the handsink in the back.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine fail thermolabel test for 160F surface temp of utensil. CDI- Repeat test dish machine reached 164F surface temperature.

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 coffee stored on the floor in hallway.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cup sleeves stored on the floor.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P; Provide sanitizer during operation hours; Observed sanitizer not available; CDI quat sanitize correctd during inspection.

(general comment) 4-101.19 Nonfood-Contact Surfaces - C; Keep non-food contact surfaces in good repair; Observed split gaskets on stand up freezer in need.

(general comment)2-303.11 Prohibition-Jewelry; Ensure that all employees remove jewelry before food prep; Observed employee wearing bracelets during food prep.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Properly store single service cups; Observed stacks of single service cups stored beyond protection of plastic sleeves exposed to customer contamination.

4-202.16 Nonfood-Contact Surfaces; Keep non-food contact surfaces in good repair; Observed split/torn gasket on stand up cooler in back kitchen area.

(general comment)2-303.11 Prohibition-Jewelry; Ensure that all employees who perform food prep removes all jewelry; Observed employee wearing wrist band during food prep.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Protect single service utensils during storage to prevent contamination; Observed sinlge service cups stored beyond protection of sleeves exposed to contamination / customer sneeze spray.

4-101.19 Nonfood-Contact Surfaces; Keep equipment in good repair; Observed numerous split gaskets on several stand up refrigerator doors in need of repair.

Keep non-food contact surfaces clean; Observed inside bottom surfaces of stand up cooler collecting puddled liquid in need of cleaning.

Keep floor clean; Observed flooring behind storage rack collecting debris in need of cleaning in back kitchen area.

Keep lights properly shielded; Observed light fixture in back kitchen area not shielded.