STARBUCKS #8351

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths at espresso machines holding below 200ppm quat during inspection. CDI - PIC changed sanitizer to solution with concentration of around 300ppm quat. REHS recommended utilizing pre-packaged food contact surface wipes as an alternative to ensure steamwands are being cleaned with properly concentrated sanitizer at all times. 0 pts.

4-501.11 Maintain equipment in good repair. Observed heavily damaged gasket in frappe lowboy during inspection. Repair or replacement necessary. 0 pts.

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 on site during inspection. Acquisition necessary. 10 day VR required. Repeat. 1 pt.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in espresso lowboy holding above 41F. See temperature chart. Ambient in unit 50F. All out of temperature TCS foods in unit voluntarily discarded. Maintenance contacted during inspection. Use of unit to be discontinued until repair. 72 hour VR required. 1.5 pts. 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 .

4-302.13 (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 measure hot water for sanitation at high temp dish machine during inspection. Acquisition necessary. 10 day VR required. 0.5 pts.

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 on shelves in back RIC during inspection. More thorough or frequent cleaning needed. 0 pts.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bin at back handsink during inspection. Ensure all handsinks are stocked with waste bins to promote proper hand drying after washing. 0 pts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a drainage hose from a filtration system being held in the hand sink in the back next to the RIC. -CDI- PIC removed the hose from the hand sink. (1 pt)

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 corner cover in the can-wash area missing. Replace corner cover. (0 pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed opened soy and coconut milk holding above 41F. Unopened containers stored in RIC before opening. Observed containers stacked multiple deep in the RIC, may be reducing air flow around TCS items. Other TCS items holding 41F and below. CDI PIC took out a few unopened alternate dairy items and placed in different RIC to allow for air flow and two items to cool rapidly. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly flying around in back prep area and one in display case.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 sticker residue on outside, non food contact side of containers, stacked clean. Ensure sticker and sticker residue comes off completely in wash process.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door opened on shared dumpster. CDI PIC closed doors.

6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed small flying insects near dish pit and area where brooms were being stored. -1 Point

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 or indicator strips for high temp dish machine. A VR will be conducted within 10 days to verify possession of thermometer or strips. - 0.5 -

5-501.17 Provide a covered waste bin in female restrooms. Observed covered trash can missing in one of two stalls in women’s restroom. - 0.5 -

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 No written procedures available on hand for food establishment. CDI- A copy was emailed during the 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 two percent milk inside of the reach in cooler at a temperature of 44F. CDI- Milk was moved to reach in cooler to cool back down below temperature threshold.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees (P) Ensure that teams members are aware of their duties to report food borne illnesses to upper level management as these illnesses are transmissible through food. Team members do not have to recall from memory, but will be required to be able to locate information. Handout provided didn’t acknowledge the 6 food borne illness. An email was provided during the inspection.

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 No written procedures available on hand for food establishment. Manager will follow up with upper level management to obtain written procedures for bodily fluid cleanup. CDI- A copy was emailed during the inspection.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Continue to work with team members about washing hands after engaging in activities that contaminate them. Observed an employee use a cell phone with no hand wash in between working with food. CDI- Employee was educated by person in charge.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall; be stored in a manner that allows them to effectively air dry. Observed dishes left wet stacked during the inspection. Recommend pyramid stacking to allow proper air flow.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees (P) Ensure that teams members are aware of their duties to report food borne illnesses to upper level management as these illnesses are transmissible through food. CDI- Manager was able to later locate employee health policy during the inspection using partner hub system.

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 No written procedures available on hand for food establishment. Manager will follow up with upper level management to obtain written procedures for bodily fluid cleanup.

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 . All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of at least 41F or below. Observed milk and half and half at temperatures above threshold. Ensure that these items are placed directly back in to cold holding to limit environmental temperature exposure. Recommended using half gallon instead of whole gallons to store in reach in units to help better maintain temperature threshold. CDI- Milk and half and half was moved to reach in cooler to lower the temperature.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several employee drinks stored on the cleaned side of the 3-compartment sink along with clean equipment. CDI-The drinks were removed.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats and some flies in the facility. Facility is working with a pest control company to reduce amount of pests in the facility.

5-205.15 Maintain a plumbing system in good repair. Observed a leak to the plumbing underneath the front hand sink. Have repaired.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels observed at front handsink.

6-501.111 Keep the premises free of insects, rodents, and other pests. Some fruit flies observed in the back drain area. Keep free of flies.

4-501.11 Maintain equipment in good repair. Gaskets for back reach in coolers torn.

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. Indent in tile floor near dish machine.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf/5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Hand sink in back prep area was not accessible due to it being blocked off by a trash can with boxes. Also observed food debris inside of front prep hand sink. CDI/REPEAT- Sink was made accessible when trash was taken out and education was given on proper use of the hand sinks. - 2 points.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats inside of the back prep area near the mop sink. PIC stated that they will have their third party contractor come out and treat the facility as needed. 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 box of almond milk on the floor near the storage area near 2 door unit. 0 points.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Back prep hand washing sink was not accessible. Hand sink was in corner slightly blocked by trash can and ladder. CDI- PIC moved items so that hand sink was accessible. -1 point.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Creamer located in warmest part of 2 door tall refrigerator was cold holding at 43 degrees F. All other milk products inside of same unit registered a temperature less than 40 degrees. CDI- PIC moved out of temp to different refrigeration to be cooled down. 0 points. First cold hold violation under the 41 degrees and below cold hold rule. 0 points.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Facility does not have proper documentation that backs the TPHC used for milks and creamers held at time. VR- Will return to ensure that necessary documentation is added to the facility.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Whip cream and half and half milk canisters were cold holding outside of refrigeration at 50 plus degrees. Informed PIC that he can use a time method for whip cream if heavily used during servicing. Will provide tphc template for him to use to fulfil this adjustment. CDI- whip cream was cooled and milk was discarded.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees prepping with watches on. General Comment: IF holding half and half canisters near door area at time ensure that a time stamp is added to the product. J

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap present at back hand sink near reach in coolers. CDI: PIC had dispenser refilled. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth held in tray with no sanitizer in it. CDI: Sanitizer replaced with supply from sink reading 200ppm QAC. REPEAT.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single use cups displayed with lip contact surfaces exposed to contamination. REPEAT.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpsters with lids and doors open. CDI: Closed.

2-102.12 Certified Food Protection Manager - C - Repeat - Observed no ANSI certified food protection manager onsite.

6-301.11 Provide soap for hand washing at each hands ink. -Pf - 0 pts - Observed no soap at hand sink by back reach-in coolers. CDI: PIC refilled soap dispenser.

7-201.11 Store toxic materials to avoid contamination. -P - 0 pts - Observed window cleaner stored on counter above packaged ready to eat food products. CDI: PIC moved cleaner to designated area to prevent contamination of food products.

3-304.14(B) Hold in-use wiping cloths in sanitizer at tproper concentration between uses. - Repeat - Observed two sanitizer buckets measuring 50 ppm quat. CDI: PIC filled buckets with fresh sanitizer. It was advised that sanitizer run for awhile before filling buckets to ensure it is dispensing at the proper concentration.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - 0 pts - Observed 3 compartment sink with comingling of dirty and clean utensils. PIC was advised to have seperation of dirty and clean utensils.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. - Repeat - Observed single-use cups stored by front counter without plastic sleeve where cup lips are exposed to contamination by customers.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. - PIC does not have CFPM certification.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - 0pts -Observed two containers of milk reading 48 and 53F. CDI- Items placed in cooler to cool down. Discontinue leaving milk out for extended periods of time.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Repeat - Observed wet wiping clothes in bucket with no sanitizer. Observed quat sanitizer reading 0 ppm. CDI- Items changed out.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. - Observed a stack of cups with visible splash from coffee and water. / Observed cups stacked in exposed area to customer sneeze or cough. CDI- Covered and discarded.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. - PIC does not have CFPM certification.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Quat sanitizer read about 50 ppm. CDI- Sanitizer replaced read 200 ppm. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Sanitizer stored on the floor. CDI- Placed off the floor.

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. - 0pts - Floor cleaning needed in the back kitchen. Walls near handsink need minor cleaning for splash.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. - PIC does not have CFPM certification.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - 0 pts - Observed minor build up in ice machine. Ice machine is currently on a 3 week schedule. Recommend to go to a two week schedule. CDI- PIC cleaned ice machine during inspection.

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. - 0 pts - Tongs used to grab bagels stored in soiled container. CDI- PIC cleaned items.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Some shelving in back kitchen area are not at 6 inches off the floor. 4-904.11 Display and handle single-use and single-service articles to prevent contamination. - Repeat - Lips of cups are unprotected in dispenser. To avoid contamination use original plastic sleeve or maintain all cups within dispenser.

5-205.11 Maintain access to hand sinks. Hand sinks may only be used for handwashing.-Pf - 0 pts - Hand sink in back kitchen observed with coffee residue. Hand sinks shall not be used as a dump sink. CDI- PIC cleaned hand sink. Recommend to move trash and cardboard box containers stored in back area to a different location to ensure that the hand sink is not blocked and prevent any source of contamination.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0 pts - One wet wiping cloth was stored without sanitizer in the container. When not in use wet wiping cloths shall remain in chemical sanitizer at all times. CDI- PIC filled containers with chemical sanitizer.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. - Lips of coffee cups stored on front and back line are exposed. To prevent any source of contamination the lips of coffee cups shall be stored in completely enclosed dispensers or remain in the plastic covering.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. - 0 pts - Plug missing on dumpster. Contact dumpster company.

.5-205.11 Maintain access to handsinks-Pf. Observed handsink in dishwashing area blocked by a portable, storage cart. CDI - Storage cart relocated to another area.

6-501.11 Floors, walls, and ceilings shall be maintained in good repair and cleanable. Observed damaged floor tile near 3-comp sink area. (REPEAT)

Test strips shall be available to measure sanitizer concentrations. Observed no chlorine test strips on site (to test sanitizer in dish machine). Person in charge is ordering today.

Non food contact surfaces shall be clean. Wipe out cupboards on line where debris has built up.

Floors shall be in good repair and cleanable. Observed broken floor tile near the 3 compartment sink. Work order has been entered.