STARBUCKS #8288

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two sanitizer buckets full of QUAT sanitizer at the make line reading 50ppm. CDI: Food employee dumped out both buckets and refreshed with properly concentrated QUAT sanitizer, reading 400ppm.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed dumpster (used only for this facility) without lids to cover the top. EHS advised PIC to contact waste company to repair/replace lids on the dumpster to prevent pest harborage.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids missing on dumpster. PIC stated that during storm lids ripped off. EHS recommended calling for service of dumpster.

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 in garage storage area. Observed single use and single service items stored in direct contact with floor in boxes. Ensure all items are stored at least 6 inches above the floor.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid open on dumpster. Repeat 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed bag of garbage on ground outside of dumpster. Ensure dumpster area is free of litter and refuse build up.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands, then turn faucet off with bare hands, then take paper towels to dry. There must be a barrier between clean hands and turning the faucet off. CDI EHS redirected employee to rewash hands and turn off faucet correctly.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed white build up on black plastic in ice machine. Clean more frequently. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer testing at 0ppm being used to sanitize. CDI Sanitizer changed out and testing at 200 ppm. 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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee, preparing food,with no head covering when first arrived. Donned hat during inspection.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid open on dumpster. Ensure lid remains closed.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed employee scratch head and then touch customers’ beverages. CDI-EHS explained what was observed to PIC and employee properly washed hands.

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 max thermometer for high temp sanitizing dish machine. VR required within 10 days to ensure establishment has acquired a max thermometer for high temp dish machine.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. - Pf - Observed facility lacking probe thermometer to measure temperatures of food items. PIC stated facility’s thermometer recently broke and has been ordered. - VR - Verification required within 10 days to ensure thermometer has been obtained.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - REPEAT - Observed sanitizer bucket with concentration of 50ppm quat. - CDI - PIC refilled sanitizer bucket to properly concentrated sanitizer of 200ppm quat.

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. - REPEAT - Observed cracked/damaged floor tiles with missing pieces in back of house. Repair/replace damaged tiles.

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 located vomit or diarrheal event clean up procedures during inspection. CDI - written procedures provided during inspection.

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 various open nut milks sitting on countertop not returned to cold holding between uses with elevated temperatures above 41f. See chart. CDI - almond milk returned to cooler to chill back to 41f. Oat milk and coconut milk discarded. REPEAT - no point escalation as all cold holding units found to be at proper temperatures today - cold holding issues related to employee behavior.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in various places in back of house - especially around dish area. Small flies also observed inside of pastry case at order plane however, items in the case marked for display only and not for customer consumption. Contact PCO for service.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food wearing bracelets and rings with stones/sets.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in two in use sanitizer containers with quat concentration approximately 50ppm - solution milky. One container holding wiping cloth in same area with plain water - no sanitizer in solution. Sink dispensing quat at proper concentration. Test frequently to ensure sanitizer at proper concentration. Do not hold wiping cloths in plain water. 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 food wraps and straws on floor in back dry storage area. REPEAT

4-501.11 Maintain equipment in good repair. Observed split gasket on reach in under oven. Repair.

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 establishment has no maximum holding thermometer or other testing device for hot water sanitizing dish machine. Facility previously had T-strips, however, none present during inspection. Establishment must have method for testing hot water sanitizing temperatures. REPEAT Verification required within 10 days.

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 buildup on flooring under/behind equipment and shelving in back of house areas. 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/damaged floor tiles with missing pieces in back of house. Repair.

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 no CFPM on site during inspection. - 1 -

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, sweet cream, half n half, coconut milk, whipped cream, and almond milk stored in cooler reading 46F. Ambient temp of cooler reading 45F. CDI - All Milks moved to various coolers to cool down and store. All milks have been stored for less than 4 hours in cooler. - 1.5 -

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed reach in unit on serve line reading 45F. Unit is required for adequate cold holding for facility. A VR will occur no later than 6/17/2022 to ensure unit has been repaired. - 0.5 -

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-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 no thermometer present during inspection. PIC states thermometer has been purchased. A VR will occur no later than 6/17/2022 to ensure thin probe thermometer is purchased. - 0.5 -

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer container reading 50ppm QUAT sanitizer. CDI - Container was refilled to 200ppm. - 0 -

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 drink trays and to go bags stored on floor near cold brew station. Maintain items at least 6 inches off of floor. - REPEAT - 0.5 -

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 max/min thermometer capable of testing high temp dish machine. - 0 -

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 vomit diarrheal plan at facility. CDI by education. Copy was emailed to PIC. - 0 -

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of chemicals stored above coffee beans in dry storage. CDI - Chemical bottle removed. - 1 -

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 drink carrier trays stored on floor by mobile pick up station. - 0 -

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 max/min thermometer capable of testing high temperature in dish machine. Per 2017 food code adaptation, a max/min thermometer is required to test your high temp dish machine. CDI by education - 0 -

2-301.14 When to Wash - P Observed employee begin their shift without washing hands before handling food product. CDI-The employee was instructed to wash hands.

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 food product on the ground. Have placed onto shelving.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the insides of the reach in coolers and the insides of the cabinets. Have cleaned.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats in the facility. Manager is working on reducing pests with the aid of a company and reducing amount used laundry in the facility.

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 items stored on the ground. Have placed onto shelving.

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed several bags of garbage stored on the ground around the dumpster area. Have cleaned.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed area manager unable to name the illnesses noted on the employee health policy. The manager was able to locate the policy located on the side of the reach in cooler. CDI-Explained that more training is needed on the employee health policy.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed 50ppm of the QUAT sanitizer at the 3-compartment sink. CDI-The compartment was drained and remade with the correct concentration of sanitizer. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet cloths on the prep counter during the start of the inspection. CDI-The cloths were removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the three reach in coolers on the front line. Have cleaned.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed manager in charge during inspection has not obtained ansi accredited food protection manager certification. 2-103.11 (A)-(L)Person-In-Charge-Duties - PF Observed manager in charge training in outside dining area, not able to monitor employees actions to refill/replace sanitizer, personal cleanliness, and other actions of employees.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed squeeze bottle and caps actively sanitizing in sanitizer basin at 3 comp. sink. Quat sanitizer was reading at 50 ppm. CDI - Sanitizer drained. Bottle and caps removed from sink. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed cinnamon shaker and pitcher lid stored in clean utensil area with food residue. CDI - Removed to be re-washed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple food employees with hair restraints.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets on line at 50 ppm quat sanitizer. CDI - Employee disposed and replaced with quat sanitizer at 200 ppm. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dish rack shelving in need of cleaning. Increase cleaning frequency.

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 tiles throughout dry goods and dishwashing area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks and keys stored on dry goods shelf with customer food products.

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign in men's restroom. CDI: EHS provided electronic copy of sign to be printed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket on front line at 50 ppm QAC during inspection. CDI: Bucket changed out with fresh sanitizer reading between 200 and 400 ppm QAC.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single use cups overstacked in dispensing unit on front line. REPEAT.

4-501.11 Maintain equipment in good repair. Observed shelving above can wash beginning to rust along back side.

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 two employees wash hands properly and then use bare hands to turn off faucet after washing. CDI: EHS instructed employees to use paper towels for barrier when turning off faucet and had employees wash properly.

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 cups displayed at front bar area with lip contact surfaces exposed to potential contamination from air. REPEAT.

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 left side of three compartment sink in need of re-caulking to wall to eliminate possibility of mildew buildup in hard to reach areas, as well as a damaged floor tile in front of three compartment sink. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed an employee rinsing a bowl in the handsink. CDI- PIC was informed of the violation. PIC informed employee that the handsink is to only be used for hand washing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed milk in the thermo self service at 58F. CDI- PIC voluntarily discarded the item.

6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed house flies and fruit flies throughout the facility.

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

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. -REPEAT- Observed cracked tile in front of 3 comp sink in need of repair.

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 0pts- Observed one employee wash hands and turn faucet off with bare hands. Ensure employees use a barrier, paper towel, to turn faucet off. CDI- Employee re-washed hands properly.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P REPEAT 3pts- Observed three sanitizing buckets at less than 50 PPM QUAT. CDI- Employee changed buckets to proper concentration.

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

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed a large amount of cardboard around dumpster area. Also, observed a desk not needed in the area. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid missing from dumpster. Call provider to replace. 0pts-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed cracked tile in front of 3 comp sink collecting water.

4-501.114 Maintain sanitizer at correct concentrations. -P - Quat sanitizer read 0 ppm out of dispenser and bucket. CDI - Dispenser sanitizer bottle replaced to read 300 ppm. Establishment has a policy to change buckets every two hours. Sanitizer concentrations change with use and if food debris or liquid is introduced to it. Buckets shall be monitored more closely and changed as the concentration gets to low to properly sanitize any surfaces.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Milk is being left out for to long causing it to read 53F. Some milks read 40F. Ensure that the procedures used during prep of beverages ensures that al TCS products are maintained at 45F or below at all times. CDI- Placed in reach in for cooling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - .Minor cleaning needed in reach in cooler.

2-301.14 Wash hands after activities that contaminate them.-P - 0pts - Observed employee return from break and not wash hands but continue work activity. CDI- Employee addressed and washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Butter and cream cheese in sandwich reach in read 53F. Milk in reach in read 48F. CDI- Product voluntarily discarded. Milk placed in cooler to chill. Unit read 51F. Do not use unit until repaired. Sandwiches moved to another location. Sandwiches read 43-45F

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 . - Repeat - Beverage sanitizer containers were soiled. CDI- Items changed out.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. - Repeat - Single service cups stored on caddy without protection. Cups shall be stored in plastic covering or in dispensers to ensure the lip of the cup is protected.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. - 0 pts - PIC does not have CFPM certification. The PIC shall have obtained a CFPM certification and be present during all hours of operation.

5-202.12 Provide at least 100F water at handsinks.-Pf -0 pts - Hand sink temperature in women restroom read 95F. CDI- Hot water valve was adjusted and read 103F.

4-501.114 Maintain sanitizer at correct concentrations. -P - Repeat - Quat sanitizer is reading 0 ppm at buckets. Sanitizer shall be between 200-400 ppm. Observed employee place new sanitizer in buckets from the previous empty quat bottle and place on the line. CDI- Once new bottle was placed sanitizer read 200 ppm. All buckets were replaced.

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 - All three sanitizer containers were soiled. CDI- Items changed out.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. - Repeat - Single service cups stored on caddy without protection. Cups shall be stored in plastic covering or in dispensers to ensure the lip of the cup is protected.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - Cleaning needed in two door reach in.

5-501.17 Provide a covered waste bin in female restrooms. - 0 pts - Missing lid at waste bins.

4-501.114 Maintain sanitizer at correct concentrations. -P - Quat sanitizer is reading 50 ppm at dispenser and 0 ppm at buckets. Sanitizer shall be between 200-400 ppm. PIC contacted chemical company for repair. Until dispenser is repaired establishment shall manually fill sanitizer. // Verification required. Contact EHS when repaired. 4-602.11 (E) Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned at a frequency specified by manufacturer or at a frequency necessary to preclude accumulation of soil or mold. - Repeat - Observed mold build up in ice machine. PIC states that ice machine is cleaned quarterly. Recommend to clean ice machine more frequently to prevent the build up of mold. CDI- PIC cleaned ice machine during inspection.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Sanitizer bucket stored on the floor. 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.- Sanitizer containers used to clean equipment observed with milk. Sanitizer containers shall be changed at a frequency needed when soiled. Although establishment has a procedure of 2 hours employees should change as needed.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. - 0 pts - Single service cups stored on caddy without protection. Cups shall be stored in plastic covering or in dispensers to ensure the lip of the cup is protected.

5-501.17 Provide a covered waste bin in female restrooms. - 0 pts - Missing lid at waste bins.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed mold buildup inside of ice machine. CDI - Ice machine cleaned during inspection.

5-205.15 Maintain a plumbing system in good repair.-P Observed water leaking from under ice machine. Repeat.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid and side door of dumpster opened. 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 on ground around dumpster.

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 the ceiling vent over a storage rack (single-use items) in need of cleaning. CDI - Vent cleaned during inspection.

2-102.12 PIC shall be a certified food protection manager. No certification held.

4-501.114 Maintain sanitizer at correct concentrations.Sanitizer on line and at 3 compartment sink was 0ppm. The dispenser is not properly working. Sanitizer was obtained at correct concentrations from the can wash dispenser. The 3rd compartment of utensil sink was filled to be used this evening. The sanitizer trays on line will be refilled from this area. Contact service company. Return visit required.

6-501.111 Premises shall be kept free of insects, rodents, and other pests.Observed roach crawling on wall behind 3 compartment sink. Contact pest control company and eliminate.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Multiple boxes of single service utensils on floor in outside shed. Repeat violation.

5-205.15 Maintain a plumbing system in good repair. Ice machine drain is not aligned with floor drain. It is dripping directly on floor. Repair.

6-301.12 Each handwashing sink shall be provided with disposable towels or other approved drying mechanism. Men's restroom paper towel dispenser was empty. Refilled during inspection.

Single service items shall be stored at least 6 inches off the floor. Observed single service cup boxes on the floor in the garage storage area.