STARBUCKS COFFEE COMPANY #9362

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed in use wiping cloths being held in sanitizer at 0ppm. CDI - PIC remade sanitizer containers at appropriate concentration of 200ppm. (0.5)

4-501.11 Maintain equipment in good repair. PIC stated at beginning of inspection that dish machine was in disrepair. PIC stated an engine has burned out and a work order has already been placed. Facility is utilizing three compartment sink in the mean time to wash, rinse, and sanitize all utensils and food contact surfaces. EHS observed dishes and utensils clean during inspection and observed adequate hot water for ware washing. PIC will notify EHS when dish machine has been repaired. (0)

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 cold brew build up in the bottom of single door reach in and two low boy reach ins with food residue accumulating inside of units. Increase cleaning frequency to avoid accumulation. (0.5)

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed wooden panels installed to hold stainless steel shelving above three compartment sink. These wooden panels are beginning to peel and expose the wood underneath the paint. Please replace so that the surface is easily cleanable and non absorbent. (0)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed coffee residue in back hand sink basin. CDI- PIC sanitizes basin and reminds staff not to use hand wash sinks as dump sinks. (-1)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in 0PPM quat at prep top. CDI- PIC refills quat. (-0.5)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed one of two hand sinks with ice inside basin. Dump sinks and hand sinks shall be used exclusively for their intended purposes. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk inside lowboy 1 at 50F and 54F inside lowboy 2. See comment. (-1.5) VR required. 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 .

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 spill of coffee inside dry storage cabinet. EHS advises the PIC to clean spill and dispose of soiled single use articles at the earliest opportunity. (-0)

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf EHS observed no vomit and diarrheal procedures. CDI EHS gave vomit and diarrheal poster to PIC. -.5 points For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. EHS observed a box of bacon egg and cheese sandwiches stored directly on floor. CDI employee removed food from floor. -0 points

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed sanitizer bucket at counter with no concentration levels. CDI PIC replaced sanitizer bucket at proper concentration level. Repeat -1 point

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at back handsink. PIC stated they did not have any as they missed an order. Napkins used. CDI. New order is coming today.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer at front counter recorded low at <50 ppm. CDI - Exchanged for new one .

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Ceiling light shield in back broken. 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. Observed cleaning needed on floors throughout facility.

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. Employee Reporting agreement doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee reporting agreement to provide to employees. -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. Establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDI-REHS educated and provided PIC a template plan to be implemented. -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. Establishment uses hot water as the sanitization method in their mechanical warewashing operation and they do not have an irreversible registering temperature indicator. REHS educated PIC on appropriate equipment that they must provide in order to comply. VR-A verification visit will be conducted within 10 days to verify an irreversible registering temperature indicator in facility. -REPEAT VIOLATION-

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. Employee Reporting agreement doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee reporting agreement to provide to employees.

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. Establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDI-REHS educated and provided PIC a template plan to be implemented.

4-501.11 Maintain equipment in good repair. Observed torn gasket on RIC under small reheating units.

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. Establishment uses hot water as the sanitization method in their mechanical warewashing operation and they do not have an irreversible registering temperature indicator. CDI-REHS educated PIC on appropriate equipment that they must provide in order to comply.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wiping cloths being held in sanitizer with a concentration of 50ppm. CDI-sanitizer was discarded. New sanitizer concentration was 200ppm.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer in sanitzer buckets at 50 ppm. No signature needed due to COVID-19 guidelines.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed black and pink buildup inside ice machine. CDI - PIC instructed on cleaning ice machine more frequently. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed pre-calibrated sanitizer at 3-compartment sink reading between 300-400 ppm. CDI - Spoke with PIC about called company to re-calibrate sanitizer/water mixture.

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. REPEAT. Observed more cleaning inside cabinets, floors (especially hard to reach spots around fridges), and walls.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal food stored on top shelf of fridge above customer food.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage with no lid stored on the drain board of the three compartment sink beside the cold brew container. Do not store employee beverages in areas that can contaminate any items/food that are for customer use. CDI- Beverage discarded.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Observed general cleaning needed inside all cabinets and shelving. Increase cleaning frequency. Repeat violation.

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 dust accumulating on the ceiling in the dry storage area. Floors are in need cleaning throughout facility. Repeat violation.

6-301.11 Handwashing Cleanser, Availability - PF COMMENT: Hand soap at front hand washing sink was not easily accessible through pump. CDI (CORRECTED DURING INSPECTION). Employee replaced the soap. Replace the dispenser if this is continually a problem, as all handsinks must be equipped with handsoap.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed pink film inside ice scoop container that ice scoop was directly contacting. Observed debris in blender in sanitized dish area. Ensure that food contact surfaces are clean to sight and touch. CDI. The PIC (person in charge) cleaned and sanitized soiled utensils.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Thoroughly clean the gaskets on the reach in coolers and inside the bottoms of the reach in coolers and freezers. Clean the cabinetry throughout, especially the cabinetry under the front dump sink. Nonfood contact surfaces shall be maintained free of an accumulation of dust, dirt, food residue and other debris.

5-501.17 Toilet Room Receptacle, Covered - C COMMENT: Provide a fully covered trash can in the women's restroom for the disposal of sanitary items. PIC informed.

5-501.115 Maintaining Refuse Areas and Enclosures - C; 5-501.113 Covering Receptacles - C COMMENT: Cardboard dumpster door noted open during end of inspection. Loose trash noted in the dumpster area, albeit from other establishments. PIC may need to hold conversations on shared dumpster clean up/policy to prevent point deduction as the dumpster area is under this permit. Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Discard litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Will re-evaluate at next inspection.

6-501.12 Cleaning, Frequency and Restrictions - C Thoroughly clean all floor drains throughout the establishment. Clean the floors underneath the three compartment sink. Clean the walls under the three compartment sink. Clean the walls behind the ice machine. 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.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Spoke to two food employee and both were unable to list any symptoms/illnesses that are required to report. Both food employees were unaware of the employee health policy. CDI Showed food employees poster hanging in back room and reviewed with PIC about ensuring there is a employee health policy in place and all employees aware of it.

2-401.11 Eating, Drinking, or Using Tobacco - C Employees shall have a designated area to eat, drink or use tobacco to ensure contamination does not occur of food contact surfaces, single service, food, or equipment. Observed PIC at arrival of inspection eating beside the turbo chef while reheating of danishes for customers were occurring. CDI Directed PIC to eat in a designated area to avoid contamination.

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 washing hands for at least 20 seconds. CDI Food employee directed to rewash hands and education moment. 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee scrubbing food surfaces down and cleaning sinks then go to pulling clean equipment out of ware washing wearing gloves. CDI Food employee directed to remove gloves and wash hands prior to changing tasks; also spoke to PIC about having different multi-use gloves for touching soiled areas and for ware washing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed gallon of milk "cold holding" by drive thru window at 55 degrees. CDI Directed PIC to keep milk on time like creamers at self-service or to ensure milk is being held below 45 degrees; milk was used for immediate service.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of sandwiches being stored on top of trash can in back room. CDI Boxes were moved.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups overstacked past protection area and mouth area exposed. Make sure to keep protected from potential contamination. REPEAT.

4-501.11 Maintain equipment in good repair. Observed gasket starting to split on chill cooler. Make sure to keep in good repair. REPEAT No points deducted to other items being fixed.

4-501.14 Warewashing Equipment, Cleaning Frequency - C Ware washing equipment shall be cleaned prior to use, every 24 hours or as often as needed to avoid accumulation. Observed on the clean side of baseboards where clean were air drying, debris on the baseboard. Make sure to clean prior to use.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed cardboard missing top lid. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed significant debris/litter around trash areas. Make sure to keep to a minimum and clean. *Shared facility, will follow up with other establishments.*

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 not protected in holders, stacked too high. Make sure to protect.

4-501.11 Maintain equipment in good repair. Observed two split gaskets in one reach in below counter for mlik and big reach in unit back room for milk. **PIC has gasket on order.**

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris on shelves in reach in units. Observed milk debris in gasket of reach in unit first on by milk station.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors opened. **Shared facility will contact other food establishments regarding.** 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed drain plug missing on dumpster. *Shared facility.**

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed communit dumpster with broken drain plug.

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 edging of wall near dish machine pull away. 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 vents in walk bathrooms covered with dust.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minimal buildup of food debris on surfaces of refrigerators in back storage area.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sani bucket stored on the floor. PIC corrected during inspeciton.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed littler on pad outside of dumpster. Remove and clean.

.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 several issues with repair to walls and floors - corner guard missing and gaps showing at wall between front and back, baseboard tile loose in back, and so on. PIC reports that store is due for remodel soon.

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer testing at 100ppm quat at service line. CDI - Sanitizer dumped and remade; verified via test strips.

General Comment3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloth on counter at service line upon entry and on ledge of three comp sink. Food employees relocated service line cloth to sanitizing solution during the inspection.

2-102.12 Certified Food Protection Manager2-102.12 Ensure a certified food protection manager is on site at all times. Observed PIC has no food safety certification . CDI- DIRECTIVE GIVEN TO ALLOW FACILITIES TO OPERRATE UNTIL 1/1/14 WITHOUT VALID PIC

3-501.19 Time as a Public Health ControlRules require facility using TPHC to protect TCS foods have proper written procedures and properly follow those procedures.Observed facility not following corporate written procdures and those procedures have no documentation of time required in them.CDI- template given