STARBUCKS COFFEE #8572

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM onsite during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Sanitizer bucket filled by PIC below proper concentration. Sanitizer dispenser unable to dispense quaternary sanitizer at proper concentration. PIC placed work order for sanitizer dispenser. *CDI - PIC will have staff create properly concentrated sanitizer by hand.

4-501.11 Maintain equipment in good repair. *Observed - Sanitizer dispenser unable to dispense quaternary sanitizer at proper concentration. PIC placed work order for sanitizer dispenser. EHS will follow up with establishment to ensure sanitizer dispenser is repaired and able to dispense sanitizer at proper concentration.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Sanitizer buckets and trays below proper concentration 100ppm. *CDI - PIC refilled sanitizer buckets and trays with properly concentrated sanitizer 300ppm.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - Doors to cardboard Dumpster left open.

5-202.12 Provide at least 100F water at handsinks. Observed right side shared bathroom reach 91F and left side shared restroom reach 97F after hot water was left on for several minutes. All other handwashing sinks reached 100F and above. REPEAT.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several containers of half & half and other milks without caps on stored in lowboy units near drive thru window.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several containers and bottles with stickers remaining after being washed, rinsed, and sanitized. CDI-PIC set aside all containers to be remove stickers and rewashed containers. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in 0 ppm and 50 ppm quat sanitizer, 50 ppm quat sanitizer was 103F. Sanitizer in 3 compartment sink tested at 150 ppm. PIC refilled buckets. EHS spoke with PIC about ensuring anyone filling wiping cloths stored in buckets uses cold/lukewarm water to prevent potentially weakening sanitizer concentration. REPEAT.

5-501.111 Keep storage areas and bins for waste in good repair. Observed damaged top side lefts of front most shared dumpster.

5-202.12 Provide at least 100F water at handsinks. Observed right side shared bathroom handwash sink that reached 86F after several minutes and left side bathroom handwash that reached slowly reached 100F after several minutes . PIC stated he would contact landlord for maintenance. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at handwash sink by 3 comp sink and dry storage area. CDI-PIC refilled dispenser. Repeat.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed coffee ground stored in unopened boxes on the ground by front counter. PIC stated those were from a delivery the previous night. PIC moved boxes 6 inches off the floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes in 50 ppm quat sanitizer by front counter, with both solutions in warm water. PIC changed out sanitizer.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 multiuse cups sold to employees stored on the ground by the dry storage area from a delivery the previous night. PIC moved boxes 6 inches off the floor.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed empty paper towel dispenser handwash sink near front counter. Per PIC, establishment is waiting for order of paper towels and food employees have been washing hands at fully stocked sink in the back of the establishment. CDI-PIC placed stack of napkins at handwash sink.

5-501.17 Provide a covered waste bin in female restrooms. Observed leftside shared bathroom without a covered trash can.

5-501.111 Keep storage areas and bins for waste in good repair. Observed cardboard dumpster with broken left, topside lid.

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 pic unable to locate dish machine max thermometer today. Vr

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign or trash can hand sink near 3 comp sink.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in bucket and well with 0 concentration sanitizer. CDI PIC made new bucket and well with proper sanitizer concentration.

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 a closed sleeve of single-use cups on floor in storage area. CDI PIC put cups on shelf.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on 3 reach in coolers. 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 stored above open food containers in Reach in cooler in storage area. CDI PIC moved employee food to bottom shelf.

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 facility did not have written vomiting and diarrhea plan. CDI provided required information.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up of debris inside ice machine.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in rear dish washing area.

4-501.11 Maintain equipment in good repair. Observed gaskets in need of replacement on numerous coolers.

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 need of cleaning under and around equipment.

2-201.11(A -C) & (E)Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed Employee Health policy incomplete and did not include restriction, exposure, and reporting back to work procedures. CDI: educated the PIC and provided website to obtain updated Employee Health acknowledgment form.

REPEAT VIOLATION: 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 for cleaning vomit/diarrhea events. CDI - educated and provided the PIC with website to obtain written procedures.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towels missing from back handsink. CDI: towels were provided. 6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at back handsink. CDI: soap was provided.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer in red buckets with cloths at 50ppm. CDI: sanitizer was dumped and refilled with proper concentration.

REPEAT VIOLATION: 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 for testing sanitizing temperatures in 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. CDI: Recommended testing methods include Temperature labels or maximum registering thermometer/plate.

REPEAT VIOLATION: 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, spillage, and residues in reach in coolers especially at bottom of stand-up sandwich cooler in back of kitchen. Recommend higher frequency and more thorough cleaning.

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 for cleaning vomit/diarrhea events. CDI - Written procedures were e-mailed to and reviewed with PIC. Post written procedures in establishment. -0 points-

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 box of single use cup lids 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 thermometer for testing sanitizing temperatures in 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-

4-601.11(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, spillage, and residues in reach in coolers and on prep surfaces. Recommend higher frequency and more thorough cleaning. -0.5 points-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at rear hand wash . CDI paper towels refilled.

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

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 under equipment in need of cleaning due to build up of debris.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer containing towels less than 200ppm QAC sanitizer. CDI emptied and refilled with sanitizer at proper concentration. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket for towels stored on floor.

4-501.11 Maintain equipment in good repair. Observed gaskets on low boy 4 and reach in freezer 1 in need of replacement.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster side door open. Ensure to remain closed at all times. Repeat violation. 5-501.111 Keep storage areas and bins for waste in good repair. Observed dumpster lid broken. Ensure to repair or replace. PIC stated they have contacted the company and is expected to be replaced but have not come yet. Repeat violation. Points were not escalated due to PIC attempt to fix and awaiting to be fixed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed milk in reach in cooler holding slighly above 45F (see chart). CDI - Milk placed on TPHC. Assure milk is always placed back in reach in coolers and not left out so it is not susceptible to temp. abuse.

5-501.17 Provide a covered waste bin in female restrooms. No covered waste bin in ladies restroom. Provide.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster doors were open. 5-501.111 Keep storage areas and bins for waste in good repair. Lid to dumpster is damaged and cannot close properly. Repair or replace.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Unabe to determine if light bulb in freezer near ice machine is shatter-proof. By next inspection, either provide documentation or light shield.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC was not able to verbally communicate 5 major illnesses. CDI- Discussed health policy and gave a copy to PIC.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed an employee wash hands and turn faucet off without using a barrier. CDI- Discussed proper handwashing with PIC, re-washed hands.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Ice observed in back handsink. Do not dump ice in handsink. CDI- Sink cleaned.

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. Sanitizer was low in small clear trays. Assure sanitizer is changed out when concentration is low. CDI- Sanitizer was exchanged.

5-501.17 Provide a covered waste bin in female restrooms. No covered watse bin in female restroom. Provide a covered waste bin.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Door to dumpster was open.

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. Floor of reach in cooler soiled with debris build-up.

5-501.16 Provide waste bins in required areas including at handwash sinks. No waste bin at back handwash sink.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Sanitizer was stored on the floor. Keep off the floor. REPEAT.

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. Fan was dusty. Clean fan.

5-402.11 Prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -P Drain pipe of 3 compartment sink and ice machine were draining directly into dain with no air gap. Provide air gap. VR.

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

5-501.16 Provide waste bins in required areas including at handwash sinks. No waste bin at handwash sink in back area. No points deducted.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a box of sugar packets stored on the hand sink in the back. Do not store anything on the hand sink and maintain access so people can wash their hands.

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

4-502.11(B) Provide accurately calibrated thermometers. -Pf. Observed one dial thermometer not calibrated and reading 40F in ice water and a broken front display cooler thermometer. CDI by replacing the display cooler and dial thermometer.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets used to store wiping cloths stored on the floor in the front area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the inside bottom portion of the back reach in cooler with dried milk spills.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no waste bin at the back area handsink.

6-501.12 Cleaning, Frequency and Restrictions - C Clean the floors, walls and ceilings at a frequency to prevent build up. Observed dried splatter on ceiling tile above the 3 comp sink.

5-202.13 Backflow Prevention, Air GapGENERAL COMMENTAn air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not beless than 25 mm (1 inch).OBSERVED DRAIN PIPE FOR 3 COMP SINK AND ICE MACHINE GOING INTO THE FLOOR DRAINS. CDI BY INSTRUCTING PIC TO HAVE TRUE AIR GAPS AT DRAIN PIPES TO PREVENT CONTAMINATION. PIPES NEED TO BE ELEVATED OUT OF THE FLOOR DRAINS.

6-501.12 Cleaning, Frequency and Restrictions(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.OBSERVED BETTER FLOOR CLEANING NEEDED, ESPECIALLY IN HARD-TO-REACH AREAS, UNDER AND BEHIND EQUIPMENT. CLEAN

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition(A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.OBSERVED OVERHEAD VENTILATION GUARD IN KITCHEN ABOVE HANDSINK, WITH HEAVY DUST ACCUMULATION. CLEAN VENT GUARD