STARBUCKS - TARGET STONECREST

-REPEAT- 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed hand sink in back area by reach-in freezer without paper towels. CDI - PIC replaced paper towels.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed floor mats in front of hand sink and covering foot pedals used for turning on and off water in the back area. CDI - PIC had employee move floor mats to proper location. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink in coffee bar area without paper towels. Employee had towels opened but not near hand sink. CDI - Employee moved single use towels next to hand sink. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed visible debris and coffee bean in and on hand sink in back area hand sink. CDI - PIC cleaned out hand sink.

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 high temp dish machine reaching temperatures of 128.5 and 139.6. PIC had target maintenance worker try to adjust it and it only reached 139.6. Work order was placed.3 day VERIFICATION required. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one case of vanilla syrup and 2 cases of coffee beans stored directly on the floor in the back dry storage area. CDI - PIC had employee moved cases to shelf at least 6 inches off the floor.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large fruit fly presence near front dump sinks during inspection. More thorough or frequent pest control measures necessary. 1 pt.

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 cups being stored on the floor in back storage area during inspection. CDI - Cups moved to appropriate location. 0 pts.

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 milk residue caked onto shelving units in frappe and espresso lowboys during inspection. More frequent or thorough cleaning needed to preclude pest harborage. Repeat. 0.5 pts.

4-501.11 Maintain equipment in good repair. Observed torn gasket in blender lowboy. Repair or replacement needed. Maintenance contacted during inspection. 0 pts.

4-501.17 When used for warewashing, the wash compartment of a sink, mechanical dishwasher, or wash receptacle, shall contain a wash solution of soap or other approved detergent or cleaner.- Pf Observed tube connecting mechanical dishwasher machine to detergent basin disconnected and dispensing product on the floor. Repair necessary. 10 day VR required. 0.5 pts.

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 milk residue on the bottom of both lowboy units and RIC during inspection. More thorough or frequent cleaning needed to preclude pest harborage. 0 pts.

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 procedures for bodily fluid clean up on premises during inspection. CDI - EHS emailed to PIC. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in sandwich cooler holding at 50F or above during inspection. Cooler ambient maintaining 55F. Maintenance was called during inspection. PIC discarded all foods in unit. 72 Hour VR required. 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead roach stuck to trap under dish machine. CDI - PIC discarded trap.

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 rings while making customer food and drinks. Ensure all staff remove jewelry from hands and arms.

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 employee relocate trash container then proceed to handle clean single-service articles without washing their hands after contamination. CDI, employee washed hands.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies behind counter. Repeat.

7-201.11 Store toxic materials to avoid contamination of food, linens, and single-service/use items. -P - Observed pot and pan detergent bottle stored over single-service cups.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit fly in case for display food. Observed a few flies behind counter.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed container of vanilla sweet cream in low boy holding at 46F. PIC was unsure why temp was above 41F. CDI: PIC placed sweet cream in RIF to rapidly cool to 41F.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloth lying on prep counter. Employee’s use spray bottle of sanitizer and hold wiping cloths on counter after use. CDI: EHS provided education that wiping cloths must be held in properly concentrated sanitizer between uses. PIC stated facility will use cloths only once in future and will place in laundry.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on two low boy coolers behind prep line. Replace gaskets.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a box of paper towels being stored in hand sink and scrub brush hanging on side wall of hand sink. CDI: PIC removed items.

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 and paper towels being stored on floor in back storage area and back prep area.

6-301.11 Provide soap for handwashing at each handsink. -Pf Soap dispenser out of batteries at back hand washing sink. CDI - Maintenance fixed soap dispenser.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 employee wearing watch and another wearing a bracelet. 0 pts.

6-501.111 Controlling Pests - C - Flies and gnats observed in kitchen area. Pests shall be prohibited from the premises. Protect food to avoid potential contamination from flies. Contact pest control to treat for flies and gnats.

4-602.13 Nonfood Contact Surfaces - C - Repeat - Dried milk residue in reach-in cooler bottom. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. 0 pts.

5-501.16 Storage Areas, Rooms and Receptacles, Capacity and Availability - C - No trash can near back hand washing sink. Provide a receptacle for used paper towels near all hand washing sinks. 0 pts.

6-501.12 Cleaning, Frequency and Restrictions - C - Repeat - Wall and floor cleaning necessary in back of kitchen. Floors, walls and ceilings shall be cleaned at a frequency necessary to maintain them clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed both open in use gallon of milk and sealed gallon of milk inside line area cooler with temperatures above 41f. See chart. Ambient air temperature of unit 40. PIC indicated she had recently allowed milk to sit out while she cleaned the cooler. CDI - milk placed into alternate cooler with lower air temperature to chill quickly. Do not allow TCS foods like milk to sit out at room temperature. Place milk into alternate cold holding device while cleaning the cooler.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed container of sanitizer holding wiping cloths on countertop at espresso machine with less than 50ppm quat concentration. CDI - PIC replaced with fresh quat from dispenser at 200ppm. Use test strips frequently to ensure sanitizer solution remains at proper concentration. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup and residue present on exterior surfaces of dish machine and shelving in back of house.

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. Dark residue and/or debris accumulation on flooring under front of house equipment, under bulk ice machine, and under some back of house shelving and equipment. Dried splatter and residue present on wall surfaces near 3 part sink. REPEAT

7-201.11 Store toxic materials to avoid contamination. -P Spray bottle of peroxide disinfectant cleaner stored on countertop at beverage area adjacent to syrups and beverage containers. CDI - bottle relocated away from food area. Store disienfectant to prevent contamination of food or food contact surfaces.

6-501.111 Keep the premises free of insects, rodents, and other pests. Numerous small flies present throughout customer service area and back of house area. Contact PCO for service.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Back of house storage rack holding coffee less than 6" from floor. Store all foods at least 6" off of floor to protect it from contamination.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Pan holding sanitizer cloth and spray bottle of sanitizer in use at front counter with 0 ppm Quat. Manager replaced. Maintain sanitizer at proper concentrations.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Mutliple racks holding single service items in back room less than 6" from floor. REPEAT Store single service items at least 6" off of the floor to prevent contamination.

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. Dark residue and buildup visible on flooring under back area equipment. Dark residue and splatter present on wall and baseboard surfaces under 3 part sink.

2-301.14 When to Wash - P - Observed food employee use register, pick up marker off ground, then proceed to food preparation and handling customer order. CDI by instruction to ensure handwashing completed when changing tasks and anytime hands are contaminated.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed clean single-service cups stored less than 6 inches from the ground on storage racks. Adjust bottom shelves on storage rack to provide minimum of 6 inches of clearance.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed several split gaskets on doors of prep coolers behind front counter.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no waste bin located at rear handwashing sink in storage 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 food employee turn faucet off with their bare hands after washing. CDI by instruction. Improvement made since previous inspection.

General Comment: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Use proper procedures to manually wash, rinse and sanitie equipment. Observed food employee washing cutting board in rinse vat of 3 compartment sink. CDI by instruction.

7-201.11 Store toxic materials to avoid contamination. -P - Observed degraser and cleaning agents stored over single service lids behind counter. CDI, cleaner relocated for proper storage. Observed spray bottles of cleaning agents stored over cutting boards. CDI, chemicals relocated for proper storage.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf - Observed pizza, marinara sauce packaged for consumer grab and go with no ingredient labels. CDI by instruction, operator stated that labels were on order. Ensure proper labels are provided.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed some debris accumualting in bottom of containers where single-service utensils were placed near beverage station.

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 not vigorously rub hands for 10 to 15 seconds when washing their hands and another use bare hands to turn faucet off after handwashing. CDI by instruction.

6-301.12 Hand Drying Provision - PF - Observed no disposable towels left at dispenser at handwashing sink near prep refrigerator. CDI, towels provided.

7-201.11 Store toxic materials to avoid contamination. -P - Observed degraser and cleaning agents stored over single service lids behind counter. CDI, cleaner relocated for proper storage.

4-803.11 Storage of Soiled Linens - C - Observed soiled linen stored on wall. Store in washable laundry bag or cleanable container.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed damage to flip top prep unit door. Observed Trauslen freezer with door left open according to employee and with ambient air temperature of 34 degrees F. Ensure equipment working properly. Foods held at 45 degrees F and some still frozen.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups at Starbucks area displayed with lip contact surface exposed to potential contamination. REPEAT.

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 - 0pts - Observed hot dogs labeled for 9 days. Ensure that proper date marking is placed on product indicating 7 days from date of preparation or opening if it is 41F or below. CDI - Relabeled. Note: Crafts (2% milk, half and half, whole milk) currently meet temperature parameters. If at any point they don't, TPHC can be used. A procedure form was left with the staff.

3-302.15 Wash fruits and vegetables prior to use. - Apples are being left on display for the customers to grab and go. Apples have not been washed therefore they are not wrapped. Discontinue this process unless a wash before consumption sign is posted or apples are properly washed and wrapped to prevent contamination of food. CDI - Removed.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Repeat - Observed boxes of cups sitting on the floor. 4-904.11 Display and handle single-use and single-service articles to prevent contamination. - Observed lips of cups in the target and starbucks section exposed to contamination. Maintain plastic on cups to prevent any form of contamination.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed split gaskets in all reach in units of the starbucks area. Replace.

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. 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.0 pts - Observed the wall area behind the three compartment sink in need of cleaning. Observed many boxes stored on the floor causing less access to being able to adequately clean floors Observed the paper towel dispenser in the starbucks area not in good working condition,.

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 wash hands for less than 5 seconds. CDI- Corrected through education. 2-301.14 When to Wash - P - Observed employee touch trash can and proceed to work with clean utensils. CDI- Corrected. Washed hands

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - 0pts - Observed boxes of cups stored on the floor. Ensure they are at least 6 inches off the floor.

7-201.11 Store toxic materials to avoid contamination. -P: Discontinue storing chemicals with or above food or food service items. Keep all chemicals separated. CDI-placed on chemical rack

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

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Clean floors under equipment, against baseboards, and include floor drains.

2-303.11 Prohibition-Jewelry - C: Observed employee in Starbucks with bracelet. Must not wear bracelets or watches.

4-501.11 Maintain equipment in good repair. Observed rusting shelving in front small cooler near register. Replace/repair.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Wash water 99F during dish washing. Must be 110F when washing dishes. CDI-added hot water

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 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed hot dogs and cooked chicken dated with a discard date beyond the 7 days allowed at 41F or below. CDI - Discard date adjusted on hotdogs as the open date was yesterday. Chicken was discarded as open date was 5-22 which shoud have been discarded yesterday. Discussed with PIC and staff that for date marking, time begins on the day it is pulled from the freezer to thaw.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed facilities policy does not include the specifics about exposure contained in the NC Food Code (Modeled after FDA 2009 Food Code.) The PIC agreed to inform all food workers of these requirements with the copy I emailed. CDI.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen concentrated around the dish area.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - PThoroughly clean and sanitize the ice machine interior. Observed mold residue on the interior panel in contact with ice. RVR