STARBUCKS COFFEE

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed employees wash hands and after cleaning turn off the water using barehands without using paper towel. Education was provided on cleaning procedure and how hands can be properly washed. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed containers of milk, being held in prep reach in cooler above 41F. See temp chart. CDI: PIC indicated that they were taken out to serve and they went out of temp. Education was provided on temp monitoring. And facility was encouraged to ensure food items are not left out for long to loose temperature. RI temperatures were 37F and below.

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 use to go paper bags stored directly on the floor in the back dry storage area.

4-501.11 Maintain equipment in good repair. Observed one of the stand alone cooler in need of repair at the back area.

5-502.11 Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. Observed waste overflowing in multiple bins during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed containers of milk, being held in prep reach in cooler above 41F. See temp chart. CDI: PIC voluntarily discarded milk. Repeat. **** all other items were temping at right temperature.

5-205.15 Maintain a plumbing system in good repair. Observed one of the restroom clogged.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility without employee health poster or agreement sheets. CDI: EHS emailed information

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed containers of milk, being held in prep reach in cooler above 41F. See temp chart. CDI: PIC voluntarily discarded milk.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. OBSERVED EMPLOYEES WEARING JEWELRY WHILE WORKING with food. Repeat **** all employees were wearing hair covers. Improvement from last time.

4-501.11 Maintain equipment in good repair. Observed one of the hand sinks in disrepair.

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 buildup in bottom of reach in coolers and reach in freezers and shelves. Clean as needed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC handling food items without the use of a head covering. Use head coverings to prevent contamination of food, equipment and utensils.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee handling soiled equipment at 3 compartment sink and proceed to handle clean equipment from dish machine. CDI: Employee washed hands and returned item he touched with soiled hands to be W/R/S.

6-301.14 Post a handwash sign at each handsink. Observed hand washing sign missing from one of the unisex restrooms. Post a hand washing sign in restroom.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed one sanitizer bucket with quat sanitizer measuring 150ppm concentration level. CDI: PIC refilled bucket with quat sanitizer measuring 400ppm. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed containers of milk, sweet cream and soy milk being held in prep reach in cooler and a container of oat milk being held in another prep reach in cooler all above 41F. See temp chart. CDI: PIC voluntarily discarded milk, sweet cream and soy milk and moved oat milk to RIC to rapidly cool. 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 boxes of single use lids for cups and single use food bags being stored on floor in hallway outside of restrooms and in dry storage area. Keep single use articles at least 6 inches above the floor. REPEAT.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed two sanitizer buckets containing wiping cloths with quat sanitizer measuring 0ppm concentration level. CDI: PIC refilled sanitizer buckets with quat sanitizer measuring 200ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a container of coconut milk being held in a prep reach in cooler and a container of oat milk being held in another prep reach in cooler both temps were above 41F. See temp chart. CDI: PIC voluntarily discarded containers. 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 boxes of single use cups being stored on floor in hallway outside of restrooms. Store boxes of single use articles at least 6 inches above the floor.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Written procedures for responding to vomiting or diarrheal events were not available. CDI: EHS provided a copy to PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed an open container of coconut milk being stored on prep counter at 58F. CDI: Employee stated coconut milk had not been on the counter for longer than 20 minutes and moved coconut milk to RIC to rapidly cool to 41F or below.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of coconut milk and oat milk being stored on floor behind door leading to back storage area. Store food items at least 6 inches above floor. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple boxes of food being stored on the floor.

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 multiple boxes of single service items being stored on the floor throughout facility.

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 buildup in bottom of reach in coolers and reach in freezers. Clean as needed.

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 vent in back area above single service items with dust build up. Clean as needed.

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 PIC with certified food protection manager certificate unavailable.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility without employee health poster or agreement sheets. CDI: EHS emailed information

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 without a written vomiting and diarrhea clean up procedures. CDI: EHS emailed procedures

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths in a quat solution of 50 ppm. CDI: PIC changed the sanitizer to the correct concentration.

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster observed with open doors. Repeat violation.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P - PIC stated blenders began to be used between 5-9am and has been rinsed during the day but not yet washed, rinsed and sanitized. CDI, blenders relocated to begin wash, rinse and sanitized. Ensure equipment used for TCS foods are fully washed, rinsed and sanitized within 4 hours from use.

7-201.11 Store toxic materials to avoid contamination. -P - Observed spray bottle of restroom cleaner stored over clean linen in kitchen. CDI, cleaner relocated for proper storage.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed single-service containers wet stacked on rack above clean drainboard of 3 compartment sink.

4-501.11 Maintain equipment in good repair. Observed digital gauge of high temperature dish machine only reaching 144 degrees F for rinse cycle but plate simulator shows 167 degrees F when tested. Calibrate digital temperature gauge.

4-204.113 Warewashing Machine, Data Plate Operation Specifications - C - 4-501.11 .Observed digital gauge of high temperature dish machine reading 144 degrees F for rinse cycle but plate simulator shows 167 degrees F when tested. Calibrate digital temperature gauge to ensure operating per date plate specs.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed spilled milk on bottom of 2 door milk cooler. Observed debris on some shelving behind counter.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open. 5-501.114 Using Drain Plugs - C - Observed drain plug missing from dumpster. Repeat.

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 employee use bare hands to turn faucet off. 2-301.14 When to Wash - P - Observed employee pick soiled container up off of the ground then proceed to handle clean equipment without washing their hands before proceeding to different task such as handling box of single-service articles. Observed employee touch mask then proceed to handle clean equipment without washing their hands in between.

5-501.114 Using Drain Plugs - C - Observed dumpster plug missing from 1 dumpster. Improvement made since previous inspection in dumpster area.

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 1 food employee not vigorously rub hands for 10 to 15 seconds when handwashing then proceed to turn faucet off with their bare hands after handwashing. CDI by instruction.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 2 sugar containers not labeled by common name.

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 lids / cups stored on ground.

5-501.114 Using Drain Plugs - C - Observed dumpster missing drain plug. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid not closed. Keep closed to prevent pest attraction / harborage.

6-301.14 Post a handwash sign at each handsink. No hand washing sign in men's rest room. CDI - Adhesive hand washing sign left with PIC to post.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Wipe out crumbs from inside reach in freezer and from reach in freezer door gasket.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Dark build up on walls inside ice machine. CDI - Cleaned during the inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple of house flies in facility. Continue working with pest control service provider to eliminate pests.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up of dust from wire shelves above clean utensils.

4-501.11 Maintain equipment in good repair. Observed a split gasket causing debris buildup to the right door of the front reach in cooler. Have replaced.

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 cleaning needed to the floors around the coffee grounds area. Have cleaned.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two flies in the facility. Increase pest control management.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the inside racks of the back reach in coolers. Have cleaned. REPEAT.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed dead thin probed thermometer. VERIFICATION REQUIRED WITHIN 10 DAYS TO ENSURE THERMOMETER IS WORKING PROPERLY.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed mouse droppings around along edges of the dish machine and in the dry storage area. PIC stated that mouse traps were set out and had been successful in catching the rodents. Have floors swept and cleaned especially along walls and corners, and monitor to ensure that facility is pest free.

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 red sanitizer bucket with 50ppm of sanitizer. CDI-The bucket was remade with the correct concentration of sanitizer. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the racks in the tall fridge in the back. Have cleaned.

Observed the display case for some pre=-packaged meals not working today. Manager had a sign posted upon arrival tht the products in this case were for display only and that custoemrs must ask for what they want which will be taken out of the back cooler that is maintaining safe temps. Repair is in process. A visit will be made to verify correction, 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf

Observed mouse droppings in the back today. Pest management is aware and has been working on the issue. Keep on this and recommend reducing harborage areas by filling in all gaps and holes. 6-501.111 Keep the premises free of insects, rodents, and other pests.

Observeld sanitizer buckets with only 50ppm quat. Buckets refilled and a few minutes later they were weak again. Recommend increasing strengtha of sanitizer coming out of hte sink(can be 200-400ppm) and also making containers larger. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed the device used to rinse mixers with a cloth patch that had been attached to it to cover a hole and the patch was soiled. This piece of equipment was taken out of service today due to the repair not meeting the rules of approved reapir/equipment as it was not easiliy cleanable. 4-501.11 Maintain equipment in good repair.

Observed large bucket and small containers of sanitizer at 0ppm today- changed out during inspection so that it was maintained at 200-400ppm. Be sure sanitizer is of correct concentration before using, use plenty of sanitizer, and recommend saturating rags with sanitizer before storing in container. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed caulk missing around counter sinks on the line, leaving a gap. 4-501.11 Maintain equipment in good repair.

Observed no papertowels at the back hand sink today- restocked during inspection.6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf

Observed some flies in the facility today. 6-501.111 Keep the premises free of insects, rodents, and other pests.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large amount of dead and living flies and fruit flies. Facility is undergoing renovations next week and will address the problem with heavy cleaning and use of pest control sprays.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on equipment throughout. Observed build up and spills on equipment and in cabinets.

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 baseboards missing throughout and cracked flooring. Store mops for air drying after use. Observed mops stored down in pooling water in can wash. 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 on floors, walls, and ceilings throughout.

6-501.111 Controlling Pests - Observed fruit flies at front line and minimally at back of store. Facility has been actively attempting to irradicate by cleaning and using fly sticks. Gave instruction to enhance measures to control and to clean floor drains.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - Clean utensils and kitchenware shall be stored so as to prevent cross-contamination. Observed clean utensils/cups on drainboard at soiled end of 3-comp sink. Removed and gave instruction.

2-102.12 Certified Food Protection Manager - Certified food protection manager required on site during operations. Manager was not certified but was signed up for test.

3-304.14 Wiping Cloths, Use Limitation - Provide additional bin for clean wiping cloths, Maintain wiping cloths in plastic away from unused drainboard of 3-comp sink. No violation.