TARGET #918 STARBUCKS

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 1 food employee not vigorously rub for required time when washing and 2 employees not use barrier to turn faucet off when washing. CDI, employees rehashed hands for required time and use barrier to turn faucet off. 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 . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on prep table.

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-service cups stored on ground.

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 facility without a vomit/diarrhea clean up plan during inspection. CDI: EHS provided facility with paper documents.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee WORKING WITH FOOD without a head covering. 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 wrist jewelry while working with food.

4-501.11 Maintain equipment in good repair. Observed paper towel dispenser at the back unable to dispense paper towel.

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 open container of oat milk being held in prep reach in cooler at 57F. CDI: PIC placed oat milk in RIC in back storage area to rapidly cool. REPEAT. Points reduced to half due to improvement in cold holding since previous inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee hat being stored on dry storage shelf amongst food items. CDI: PIC placed hat in designated area.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink with lid and straw being stored on shelf in RIC above containers of various milks. CDI: PIC removed employee drink.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed tongs being stored in hand sink at front counter. CDI: Employee removed tongs. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser inoperable at hand sink at front counter and no paper towels were stored at hand sink as an alternative. CDI: Employee placed a roll of paper towels on top of dispenser.

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 milk, coconut milk, oat milk, vanilla sweet cream, half and half and almond milk all being stored above 41F in 2 small RIC’s at front counter. CDI: PIC voluntarily discarded items. REPEAT. EHS will conduct long term compliance visit.

REPEAT 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 an employee health policy during inspection. CDI: EHS provided paper documents.

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 facility without a vomit/diarrhea clean up plan during inspection. CDI: EHS provided facility with paper documents.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed hand sink in the kitchen area with malfunctioning dispenser. CDI: Batteries were changed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed 2% milk, almond milk, coconut milk, and heavy cream above 41F in small reach in cooler. CDI: PIC voluntarily discarded items. 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 .

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 an employee health policy. CDI: EHS provided facility with documents.

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 vomit/diarrhea clean up plan. CDI: EHS provided facility with documents.

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 For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed food employee wash their hands for about 5 seconds. CDI: food employee rewashed hands for 20 seconds

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink in the back blocked by a mop bucket and had a pitcher hanging on the faucet. CDI: PIC removed the pitcher and moved the mop bucket.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . After discussing with food employee most of the almond milk and coconut milk can be held for more than 24 hours once opened those items did not have dates. The almond milk was opened today and the food employee was unsure of when the coconut milk was opened. CDI: almond was dated and coconut milk voluntarily was discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed facility without a thin probe thermometer. VR required within 10 days

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee making drinks without a head covering.

REPEAT 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 method of testing high temperature dish machine. VR required within 10 days.

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 clean spoon in contact with faucet and splash zone of prep sink.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed coffee filters removed from protective packaging and uncovered / unprotected.

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 high temperature temperature measuring device to test high temperature dish machine. CDI by instruction, provide testing device by next inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink in the Pizza Hut area blocked by mop, dust pan, and some spray bottles that were hanging on it. CDI: Items removed.

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 all starbucks items were date marked with the month of July. EHS discussed with PIC about date marking procedures. Actual days were correct based on conversations with PIC and based on starbucks handouts. CDI: EHS and PIC determined that someone wrote the incorrect month on the food items. Dates were corrected.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies around mop sink area and handsink in the same location. EHS advised PIC to increase pest control frequency.

4-501.11 Maintain equipment in good repair. Observed gasket on single door milk cooler in starbucks in severe disrepair. Observed a gasket on the Pizza Hut reach in cooler to be cracked.

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 food employee use bare hands to turn faucet off when washing their hands. CDI by instruction.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed ceiling light under signage behind front counter.

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

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C - Observed dust accumulating on ceiling ventilation.

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 communicate entirety of health policy nor was hard policy visable on site.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed prepped pizzas in reach in coolers cooling with cover on. CDI- Cover removed and brought to reach in freezer to cool

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed an employee at cash register proceed to put on gloves after touching screen without first washing hands. CDI- employee washed her hands.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed one hand sink near the mop sink without soap. CDI- soap dispenser was refilled.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Employees on Starbucks side indicated the blenders and containers used to make drinks that come into contact with dairy such as milk are rinsed throughout the day but fully cleaned at the end of the night. CDI- discussion with employees about washing, rinsing, and sanitizing those items every 4 hours they are in use.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee working at the pizza station without a hair restraint on.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the shelving unit near the conveyor oven. Improvements made to cleaning since last inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand washing sink next to the soda storage station. CDI-Paper towels were brought out.

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 lids stored on the floor in the back room. CDI-The box was placed onto the shelf.

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 storage shelf holding the starbucks drinks, all reach in coolers at the starbucks area, and underneath the espresso machine. Have cleaned. REPEAT.

4-501.11 Maintain equipment in good repair. Observed rust buildup on the shelves in the 2-door reach in cooler and small reach in cooler near the ice container. Have the rusted shelves replaced. Do not paint.

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 of the small reach in coolers at the Starbucks area, and in the tall reach in cooler holding the milk product in the back. Have cleaned.

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 some soda buildup on the floor at the damaged soda station. Maintenance has been called for soda unit and cleaning is done twice daily to keep buildup low.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on shelving units in the reach in cooler in the back and the rack next to the oven. Have cleaned.

Observed the racks in the milk reach in cooler beginning to rust. 4-501.11 Maintain equipment in good repair.

Observed dust on the wall above the three compartment sink and dust above the slushie machine where the sprinkler is located. Provide a cap to go around sprinkler or fill in this gap someway. 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. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed build up on the black air dry mats that were being used to store clean dishes.

4-501.11 Maintain equipment in good repair. Observed the dishwasher not operable today. 3 comp. sink being used.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Hand sinks shall be easily accessible and used only for hand wash. Observed cup in hand sink and cloths on edge of sink at Starbucks. Removed items and gave instruction.

2-301.14 When to Wash - Hands must be thoroughly washed upon entry to kitchen, between task change, between glove change, before donning gloves, and frequently during operations. Observed employee enter kitchen and serve food after processing money at Starbucks and without washing hands. Gave instruction.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - Maintain TCS foods at approved temperatures or time. Observed pizza make table not maintaining approved temperature. Items were above 45 F for less that 4 hours. Removed the foods for quick rechill and service arrived while on site.

4-501.11 Good Repair and Proper Adjustment-Equipment - Observed pizza make table not operating to hold required temperatures. Unit had been serviced last week and repair service arrived while on site.

Maintain all food contact surfaces properly cleaned and sanitized. Observed slight biofilm in ice machine. Began 3-step cleaning process for unit and shield.