STARBUCKS - MORROCROFT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed an open container of milk in the front cooler at 57F. CDI PIC 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 1 employee without proper head covering on. Employee had a headband on. EHS advised that the headband is not considered a head covering.

5-202.12 Provide at least 100F water at handsinks. Observed no hot water at the front handsink. Back hand wash sink was over 100F. PIC put in a work order.

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 one (1) stack of single service articles (paper ramekin trays) with expoed food contact surfaces. CDI - EHS reviewed single service article storage with PIC and inverted trays to prevent potential contamination.

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 minor accumulation of food soils (stains, crumbs) on floors throughout establishment, namely at sink. Clean as needed to prevent soils accumulation.

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 minor staining in Milk RIC 2 and prep area tables. CDI - PIC and food employees were observed performing cleaning procedures for non food contacts (counters) during time of inspection. EHS directed PIC to stain within RIC and PIC delegated task of cleaning to food available employee.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed Quat sanitizer well above 500ppm in the 3-compartment sink. CDI - Sanitizer will be diluted to the appropriate strength until Ecolab can repair the dispenser.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in the coffee prep area.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee preparing coffee with a hairband on their wrist.

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in Quat sanitizer containers well above 500ppm. CDI - Sanitizer will be diluted to the appropriate concentration until Ecolab can repair the dispenser. Improvements made from previous inspection.

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 cups and to-go-bags stored on the floor of the back kitchen.

10-DAY VERIFICATION REQUIRED 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 a missing irreversible thermometer (or 160 degree temperature stickers) for the high-temp dish washer.

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 the soap dispenser detaching from the wall of the back kitchen.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths on prep counters. Observed wiping cloths being stored in 0ppm Quat sanitizer dishes.

2-103.11(M) Food employees and conditional employees shall be informed of their responsibility to report their health and activities as they related to disease that are transmissible through food. Pf- Observed an employee unable to tell EHS the five reportable foodborne illnesses and symptoms. CDI-PIC was able to show posted employee health poster with reportable illnesses and symptoms. EHS educated team member on the poster and recommended training for all employees. EHS will email employee health policy acknowledgement form to PIC.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed milk and reduced fat milk in gallon jug above temperature threshold. Both were placed on time as a public health control.

4-603.13 Soiled items to be cleaned in a warewashing machine shall be loaded into the machine in a way to expose the item to unobstructed spray and allows the items to drain. Ensure that clean items and items that need to be washed are properly separated to prevent possibility of contamination from occurring.

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 Discussed with PIC rule regarding written plan for vomiting or diarrheal event. PIC did not have a written plan. Emailed PIC vomit/diarrhea clean up plan and poster.

4-501.11 Maintain equipment in good repair. Observed torn gasket channel in back of house reach in cooler. Recommend replace as soon as possible.

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 REHS emailed PIC the changes to the employee health policy.

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 Discussed with PIC rule regarding written plan for vomiting or diarrheal event. PIC did not have a written plan. Emailed PIC vomit/diarrhea clean up plan and poster.

5-202.12 Provide at least 100F water at handsinks. 6-301.11 Provide soap for handwashing at each handsink. -Pf Water temperature at handwash sink tempted at 60F at front line. Observed no soap in soap dispenser at handsink. PIC refilled soap at handsink. CDI

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Counter sanitizer bucket recorded <50ppm Quat. CDI- Exchanged for new bucket which recorded 200ppm. REPEAT

6-303.11 Intensity-Lighting - C No light bulb/lighting in reach in cooler in back kitchen. Provie lighting in reach in cooler per Code. NO SIGNATURE DUE TO COVID-19.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 3 containers of sanitizer with wiping cloths stored inside but sanitizer concentration is reading 0 ppm. CDI - Sanitizers were refilled with new sanitizer.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed several boxes of single service cups and lid stoppers stored on floor in extra storage area. No signature needed due to COVID-19 guidelines.

4-501.11 Maintain equipment in good repair. Gasket torn on door to reach in freezer.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed boxed single service articles being stored in direct contact with the floor. Keep all single service articles stored at least 6 inches off the floor. -.5 points.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed soiled coffee containers stored as cleaned. CDI- EHS placed soiled containers in 3 comp sink for re-washing. 0 points.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple of fruit flies near the back dish machine. Facility is working steadily to rid facility of pest. 0 points.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxed food products on the floor near the can wash sink. CDI- EHS uplifted box off the floor' s surface. -1 point.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee handling cash go straight to prepping drinks without hand washing occurring in between. CDI- Employees thoroughly washed hands after touching cash throughout the inspection.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed stickers on dishes that were stored as clean. CDI-bottles were moved to ware washing sink for more thorough cleaning. Ensure that all dishes are cleaned to sight and touch.

4-502.11 (B) Good Repair and Calibration - PF Observed 1 out of 2 thermometers not in calibration. CDI- PIC elected to just use digital as primary thermomter. Issue on verification date. System will not erase information on verificaton violation.

3-304.11 Food Contact with Equipment and Utensils - P

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous fruit flies in front service area.

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 rear service kitchen in need of cleaning.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats in service area.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket on floor in front service area.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - No policy available during inspection. To ensure that all employees understand the need to report illnesses or symptoms a policy shall be in place to ensure compliance at all times. CDI- policy discovered after inspection. It is important to have the policy available at all times.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Repeat - Observed pink and black build up on the inside of the ice machine. CDI - Cleaned during inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Quat sanitizer used for beverage machine read 50 ppm.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. - 0pts - One stack of cups exposed to contamination. Maintain cups in plastic sleeve cover.

6-502.12 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. - 0 pts - Cleaning needed on floors in back kitchen area and minor splash on walls.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - 0pts - Observed minor mold build up under the chute of the ice machine. Clean at a frequency needed to maintain clean.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. - Repeat - Upon arrival sanitizer bucket and sanitizer for coffee machine were soiled..

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Observed a stack of lids on the floor. 4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. - Observed a stack of lids under hand sink sewer lines.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. - PIC does not have CFPM certification. At least one PIC with a CFPM certification shall be present during all hours of food preparation.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. - Upon arrival sanitizer bucket and sanitizer for coffee machine appeared soiled. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Quat sanitizer holding cloth towels read 100 ppm in sanitizer buckets. CDI- Sanitizer was replaced. Cloth towels shall be held in sanitizer at proper concentrations at all times. Sanitizer must be changed at a frequency necessary to ensure compliance. Changing the sanitizer every two hours may not be sufficient to ensure compliance. Changing sanitizer when visibly soiled or if used frequently may address violation in future.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. - 0 pts - Small stack of cups unprotected near customer service area. All other cups were protected. Ensure that lips of cups are protected at all times.

4-501.11 Maintain equipment in good repair. - 0 pts- Minor chipping on ends of shelving in upright refrigerator across from 3 compartment sink. Assess.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - General cleaning on counter tops of coffee area and in drawers.

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. 6-502.12 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. Floors: General floor cleaning needed throughout. Small damaged base board on corner of door. Repair

4-501.11 Maintain equipment in good repair. Observed torn gasket in one of the reach in coolers (shown to PIC during inspection).

6-502.12 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 general cleaning is needed inside several storage cabinets. Repeat.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee's cell phone on the shelf of a dry goods rack. CDI - Removed during inspection.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a stack of single-use cups stored unprotected (plastic protective sleeve pushed to bottom of stack) also observed a bag of drinking straws stored on the floor. CDI - PIC corrected storing issues.

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 various cabinets shelves in need of cleaning.

. 2-102.12-Certified food protection manager. Observed food protection certificates that did not belong to anyone present in the facility. CDI by instruction. Facility must have an employee/management with food safety - ANSI accredited certification during all hours of operation. Repeat.

2-301.14-When to wash. Observed employee change gloves without handwashing, and an employee handling dirty and clean dishes without handwashing. CDI by instruction. Hand washing should occur between glove changes and between handling clean and dirty utensils.

4-601.11-Food contact surfaces. Observed clean dishes on 3 compartment sink drainboard with residue and build up. CDI by instruction. Keep all food contact surfaces clean to sight and touch.

4-903.11- Equipment storing. Observed stacks of clean dishes that were stored on soiled utensil side of drain board. Equipment and utensils shall be stored in a clean dry location, where they are not exposed to splash or other forms of contamination.