STARBUCKS #8453

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed santizer buckets holding wiping cloths with Quat concentrations of 150 ppm and below. CDI: PIC prepared new sanitizer buckets that now measure at least 200 ppm.

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 tall RIF in back area with heavy ice build up in the bottom and on racks. Keep clean.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sink in bathroom available for food employees and patrons. PIC updated signage while EHS typed up.

4-501.11 Maintain equipment in good repair. Observed gasket of low RIC located at end of frontline torn and in disrepair. CDI- PIC removed torn gasket and replaced during inspection after EHS inquired about the item.

5-202.11 (B) A plumbing fixture such as a handwashing sink, toilet, or urinal shall be easily cleanable. Observed toilet in bathroom not in-use damaged rendering fixture not easily cleanable. PIC stated that work order had been placed to repair or replace fixture.

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 an max/min thermometer.-P. Observed the heat sanitizing dish machine is reaching a max temp of 159F. CDI - Ran another time and temp went to 172F during the rinse cycle. Ensure you utilize your thermoplate to check max temp for sanitizing. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 interior of cabinets and drawers at front service area accumulating food debris and residue. Clean and maintain. -REPEAT-

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 food and drink stored on the top shelf in the reach in cooler. CDI - employee food relocated to the bottom shelf.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer in buckets at coffee counter and bucket under counter at 100 ppm of quat. CDI- PIC remade the sanitizer. -REPEAT-

4-502.11(C ) Maintain air thermometers in good repair and accurate. Observed broken air thermometer in two door reach in cooler at front service broken. Replace. 4-501.11 Maintain equipment in good repair. Observed some gaskets torn on back refrigeration unit and in front single door refrigeration unit. Repair.

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 gaskets and interior of refrigeration and freezer units accumulating debris and food residue. Clean and maintain.

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 interior of cabinets and drawers at front service area accumulating food debris and residue. Clean and maintain. -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 no written procedures on how to respond to these types of events. CDI - Provided PIC with the new NC Food Code changes and guidance via email

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer in buckets at coffee counter at 100 ppm of quat. CDI- PIC remade the sanitizer.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single service egg soufflé containers stored directly on the shelf. Provided original packaging or protection from contamination.

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 thermolabels to properly test heat sanitizing dishmachine. Provided by next inspection. CDI - Provided PIC the new NC Food Code changes and guidance via email.

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 a couple drawers at the service counter is disrepair. 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 interior of cabinets accumulating food debris and residue. Clean and maintain.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager in the facility at the time of inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed a cup of hot coffee stored directly in the handwashing sink at the back. CDI. PIC removed.

4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF. Observed dish machine during active washing with temperatures unable to reach 180F and 160F on the disk. Machine was placed out of service and will be back in 10days to check on the equipment. 3 comp sink is currently used for dish washing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed milk up front cold holding at temperatures above 41F. CDI. PIC voluntarily discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed no thin probe thermometer in the facility at the time of inspection. Will be back in 10days to check on the thermometer.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing jewelry on hands while working with food. Needs to be removed when working with food.

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 build up on the floor behind around the heater tank. Needs to be cleaned

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer at 3 comp sink only coming out at 0ppm. CDI manager poured solution into buckets manually and called Ecolab to repair dispenser. Verification required.

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 on line that were at 0ppm.

4-501.11 Maintain equipment in good repair. Observed sanitizer dispenser, at 3 comp sink, unable to provide proper concentration for sanitizer buckets and warewashing. PIC called Ecolab for servicing.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy in place during inspection. CDI Information regarding employee health policy emailed to facility.

REPEAT 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (spilled milk collecting in bottom of stand up cooler in back kitchen area). POINTS NOT INCREASED DUE TO IMPROVEMENT

4-501.11 Maintain equipment in good repair. Observed a gasket torn at a reach in milk unit.

4-601.11(C) Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed build up on racks inside of refrigerator units. Advised to keep clean.

6-501.12 Floors, walls, and ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necesary to keep them clean. Observed dust build up on vent cover in kitchen. Advised to clean.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen. Advised to keep kitchen and prep areas free of flies. Continue to use mechanical methods of fly control.

3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee bare hand contacting ready to eat sandwich for customer. CDI - discarded product. Educated to not bare hand food. Always wash hands and put on gloves when handling food.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no handsoap at the front handsink. CDI - advised to provide soap to the handsink.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed the quat sanitizer hose pinched at the dispenser, not allowing any suction at the quat concentrate to create a proper solution. CDI - removed the quat concentrate from its holder to release the pinch. Currently, the hose isn't pinched and the solutin is at 200 ppm. Use quat test strips to test solution.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed the sanitizer buckets at 0 ppm because there isn't a proper concentration at the dispenser. CDI - fixed the dispenser and advised to refill the buckets.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed dirty racks in the reach in unit underneath the oven.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed debris on floors underneath and behind equipment. Advied to clean. REPEAT VIOLATION.

6-202.15(D) Openings shall be protected against the entry of insects and rodents by screens, properly designed and installed air curtains, or other effective means. Observed one house fly in the back of the kitchen.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed food debris and other debris throughout facility and behind equipment.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed a small amount of build up on ice machine deflector.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean up spills and food debris from equipment and inside cabinets.

4-101.19 Non food contact surfaces of equipment exposed to splash, spillage or that require frequent cleaning shall be constructed of non absorbent and smooth material. Observed an unsealed wooden shelf used to hold re-usable utensils.

-4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris, build up and sticky residue onf surfaces throughout facility. REPEAT.

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 cleaning needed under dry storage racks.

4-101.19 Non food contact surfaces of equipment exposed to splash, spillage or that require frequent cleaning shall be constructed of non absorbent and smooth material. Observed an unsealed wooden shelf used to hold re-usable utensils.

-4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris, build up and sticky residue onf surfaces throughout facility. Also observed trays holding sandwiches in cooler with build up. REPEAT.

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 cleaning needed throuhgout facility on floors and walls.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies at front register area. CDI - Facility is using Copascan Pest Control company for pest treatment once a month. PIC informed me that pest company was in facility a few days ago due to fruit fly presence observed. Facility had can wash basin replaced due to a crack in which fruit flies were breeding in this area. Continue to use pest control company and monitor facility especially during spring and summer months.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of straws on the floor in back kitchen area. (Removed off of the floor)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris and sticky residue at front register area inside cabinets, drawers, handles of drawers, and shelves inside reach-ins at back kitchen area.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed hot water in women's restroom only reaching 86F and water in men's restroom reaching 97F. Verification required to ensure water in both restrooms reach 100F.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of green straws stored on the floor in back of kitchen.

4-501.11 Maintain equipment in good repair. Repair toilet in women's restroom.

2-102.12 Ensure all facilities have a certified food manager present at all times. Observed food manager present without certification.

2-303.11 Food handlers shall not wear jewelry on their wrists. Observed employee at cash register with watch on. Did not observed handling food on this inspection.

2-102.12 Certified Food Protection Manager. Observed no certified manager present at time on inspection. Facility has until Jan 1, 2014 to comply.

3-304.14 Wiping Cloths, Use Limitation. Observed buckets of sanitizer stored on the floor at front counter area. Removed from floor during inspection.

4-801.11 Clean Linens. Clean linens shall be stored properly to prevent being exposed to contamination. Observed clean linen bag stored inside container under dirty side of 3-comp sink. Bag moved to another location during inspection.