STARBUCKS #8460

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 food employee change tasks multiple times. Task change includes prepping food orders, handling equipment, handling boxes holding single-use articles. CDI- EHS discussed with employee and PIC, PIC had employee stop task and properly wash hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee fail to wash hands after wiping hands on clothing, pushing trash down from top of receptacle. CDI- EHS discussed with employee and PIC, PIC had employee stop task and properly wash hands.

5-202.12 Provide at least 100F water at handsinks. Bathroom handsinks at 77F. Repair to at least 100F.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer trays holding cloths in solution below 150ppm quat. CDI- PIC removed containers to be refreshed.

5-205.15 Maintain a plumbing system in good repair. Observed back handsink needing to be repaired. Water sputtering due to pressure, per the PIC.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed build up in hand sink. CDI.. Sink was cleaned out.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed height temp dish machine not achieving the required minimum sanitizing temp of 160. EHS will return by Friday to check dishwasher. Facility can use dishwasher to wash dishes however, 3 comp sink will used to sanitize. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Whole milk and Oat milk over 41F..CDI Milk was 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 .

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 4/9 as the discard date for several already opened dairy products in both low boy coolers. CDI - EHS allowed PIC to properly date mark dairy products with 4/8. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 .

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 thermometer or indicator for mechanical dish machine. PIC stated color changing temperature stickers have been ordered. 10 VR required.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed clear spray bottle of glass cleaner in hand washing sink. CDI - PIC removed bottle to lower shelf.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths held in solution at below 50ppm. CDI - PIC discarded sanitizer liquid and changed the sanitizer which measured about 200PPM.

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 black residue built up on caulking for 3-comp0-sink. Increase frequency of cleaning or reseal 3-comp-sink to wall.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handwashing sink in rear of establishment. CDI - PIC refilled soap dispenser.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths held in solution at 0ppm. CDI - PIC changed the solution which measured about 200PPM.

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 irreversible registering temperature indicator which was not provided and readily accessible for measuring the utensil surface temperature for establishments that have a hot water mechanical warewashing operation. CDI - EHS found yellow plate indicator near office printer. Food service workers had no knowledge on how or when to use. EHS educated staff on how and when to use thermometer.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Observed PIC was unaware of the food borne illnesses and where to late them. CDI. Provided PIC with one and also educated PIC on the importance of knowledge on food borne illnesses Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf . Observed no written procedure for responding to a vomit and diarrheal clean up even. CDI provided PIC with one. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths held in solution at 0ppm. CDI. PIC changed the solution.

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 for testing sanitizing temperatures in hot water warewashing machine. Establishment uses temperature strips to measure sanitizing temperatures but temperature strips could not be located during inspection. CDI.PIC ordered some.

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 in the shelves in RI coolers. Needs to be cleaned.

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 single use cups stored on floor in dry storage area. -0.5 points-

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 for testing sanitizing temperatures in hot water warewashing machine. Establishment uses temperature strips to measure sanitizing temperatures but temperature strips could not be located during inspection. -0 points-

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed broken coving at base of walls in storage areas. Recommend repair. -0 points-

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed abundance of cardboard stored in rear of establishment blocking access to refrigeration. Discard litter in establishment to maintain access to equipment and handwashing sinks. -0.5 points-

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handwashing sink in rear of establishment. CDI - PIC refilled soap dispenser. -1 point-

4-204.115 Warewashing Machines, Temperature Measuring Devices Observed no irreversible temperature measuring device for high temp dish machine. Facilities that use a high-temperature dishmachine as the method of sanitizing food contact surfaces must provide an irreversible registering temperature indicator for measuring the utensil surface temperature. This testing method should ensure that the surface of the utensil reaches at least 160ºF. Recommended testing methods include Temperature labels or maximum registering thermometer/plate. -0 points-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer at three compartment sink- 0ppm. PIC stated piece that attaches to sanitizer bottle is broken and prevents sanitizer from being drawn into line. Facility is to make QAC sanitizer solution by hand until repaired. EHS will return within 10 days to verify facility repaired sanitizer dispenser. VERIFICATION REQUIRED.

4-501.11 Maintain equipment in good repair. Observed sanitizer dispenser at three compartment sink in poor repair. See violation #20 for more details.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf-Observed trash can blocking the handsink in the back near the 3 compartment sink. CDI-Trash can removed.

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 cookies and coffee stored on the floor in the back room.

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 cups and single-service articles stored on the floor in the back room.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed slight sticker debris present on a plastic container lid stored as clean in the clean 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 baseboard and slight wall damage throughout the prep and storage 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 slight residue accumulation present on the wall behind the three compartment sink

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed plastic flavoring containers recently delivered stored on the floor of the rear kitchen area. PIC stated that items are going to be discarded as they are the wrong type/color. No points deducted as the items were recently delivered and not for use in the facility.

4-501.11 Maintain equipment in good repair. Observed a single damaged gasket in the prep area. No points deducted due to low severity.

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 damage to the kitchen doorway. 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 handwashing sticker debris present on the walls in the mens restroom. Sticker has been replaced with a hard plaque. Remove sticker debris.

Observed wiping cloth bucket sanitizer below 100 ppm. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed wet stacked plastic containers. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.

Observed stack of single service cups with mouth contact area over top of dispenser near first register. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.

Observed one damaged container. 4-501.11 Maintain equipment in good repair.

Observed sanitizer collecting food debris. 7-202.12 Conditions of Use - P,PF keep sanitizer clean.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one on site with certified food protection manager certification.

4-501.11 Maintain equipment in good repair. Observed reach-in cooler door does not have a tight seal and is not closing properly( at entrance of front line). Temperature of product inside is in compliance at 45F or below, however a suggestion was made to transfer product to a different cooler until repairs are made to ensure product safety. (REPEAT) CDI-product relocated. VERIFICATION REQUIRED.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser inoperable in the female restroom and empty in the male restroom. CDI-soap was provided in both restrooms.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed less than 200 ppm Quat sanitizer in buckets on front line. CDI-PIC replenished sanitizer to correct concentration. (REPEAT) 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. Observed sanitizer buckets cloudy with visible debris. CDI-PIC replenished sanitizer buckets. (REPEAT)

4-501.11 Maintain equipment in good repair. Observed split gasket on reach-in cooler at entrance of front line. PIC has the gasket available and is awaiting install by a technician. (REPEAT) Observed soap dispenser inoperable in female restroom. PIC states the dispenser is on order.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths being held in sanitizing solution of sanitizer reading below 50ppm QUAT. CDI-Remixed sanitizer to correct concentration. 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. Observed cloudy sanitizer in sanitizer bucket with visible debris in solution. CDI-Changed out sanitizing solution.

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 being stored in container with debris at bottom.

4-501.11 Maintain equipment in good repair. Observed split gasket on low reach-in cooler at end of counter.

l3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed shallow containers of sanitizer solution used to store wet wiping cloths on front prep counter and cloths not submerged. Repeat. Containers of sanitizer solution shall be stored so that contamination of equipment is prevented. Observed sanitizer splash near containers and single-service cups. Repeat.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Single-service containers shall be stored in a clean, dry area. Observed storage rack of single-service cups stored next to refuse container in back storage room.

4-602.13 Nonfood Contact Surfaces - C Nonfood contact surfaces shall be free from an accumulation of soil. Observed splash and residue on front beverage counter near santizer containers.

5-205.15 System Maintained in Good Repair - P A plumbing system shall be maintained in good repair. Observed hose bib leaking at can wash. Verification required by 4/5/15.

3-304.14 Wiping Cloths, Use Limitation - CWet wiping cloths shall be stored in sanitizer in between uses. Observed several wiping cloths stored in small containers along drink prep line on counters and containers had little to no sanitizer in them. Repeat.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CSingle-service articles shall be stored 6 inches from the ground. Observed several boxes of single-service cups stored on ground outside of storage closet near restrooms.

4-501.11 Good Repair and Proper Adjustment-Equipment - CKeep equipment in good repair. Observed door hindge not properly shutting the small reach-in refrigerator door on right side of handsink behing counter. Observed dish machine discharging water on floor below 3 compartment sink when being filled. Repair. Observed only 1 sink stopper available at 3 compartment sink. Operator called an employee who dropped off 3 additional sink stoppers during inspection.

General Comment: 4-602.13 Nonfood Contact Surfaces - CNonfood contact surfaces shall be free of accumulation of debris and soil. Observed soil and other debris accumulating inside tall reach-in refrigeration unit.

2-102.12 Certified Food Protection Manager - CAt least one person in a managerial capacity on site at all times shall be an ANSI accredited certified food protection manager. Observed nobody on site with certification.

2-401.11 Eating, Drinking, or Using Tobacco - CGeneral Comment: Employees shall drink from a closed beverage if handled to prevent contamination of equipment. Observed a closed employee beverage located on shelf above drainboard of 3 compartment sink. CDI by instruction.

3-304.14 Wiping Cloths, Use Limitation - CWet wiping cloths shall be stored in sanitizer in between uses. Observed several wet wiping cloths stored outside of sanitizer and not submerged in small containers along prep line.Containers of sanitizer solution shall be stored so contamination of equipment is prevented. Observed several small containers of quat sanitizer stored along prep line on top of prep tables and single-service articles.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CClean equipment and linens shall be stored in a clean, dry area. Observed clean linen stored against soiled broom and dustpan near 3 compartment sink. Observed recyclable container and trash container stored up against reach-in freezer and cooler in kitchen.

Maintain food contact surfaces properly washed, rinsed, and sanitized. Observed food debris on utensil stored as clean and a litle mold build up in ice machine- cleaned during inspection.

General Comment- Maintain all single service properly protected, including protecting lips of single service cups. Observed stacks of cups with cup lips exposed.

Maintain all equipment in good repair. Observed dish machine spraying water out of back of machine during the final rinse cycle causing puddled water on the floor in back of house.. Repair immediately. Also observed one split gasket on front line cooler. Repair.