TARGET #2090 STARBUCKS

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink blocked by broom and dustpan so that foot pedals were inaccessible. CDI - Items moved to appropriate location. 0 pts.

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 drink lids being stored in front of paper towels at handwash station, exposing them to splash and spillage. CDI - Papertowels relocated within the splash guards on handsink. Repeat. 0.5 pts.

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 use items being stored on floor in dry storage area during inspection. Ensure all single service items are stored at least six inches above the ground at all times. 0 pts.

4-501.11 Maintain equipment in good repair. Observed bottom shelf in back storage area damaged and unable to properly provide above-ground storage. Repair or replacement necessary. 0.5 pts.

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 a container of whole milk and skim milk open the previous day that were not date marked. EHS discussed date marking with PIC. CDI- PIC date marked milk. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stackin of plastic containers in dish pit area. CDI- PIC placed items in the 3 -comp sink to W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed opened milk cartons in front RIC’s at 44F and 55F. CDI- PIC voluntarily discards milks, begins utilizing TPHC. See comment. (-1.5)

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 cracked floor tiles in need of repair near 3 compartment sink as well as observed debris and dirt on floors and walls at “Food Avenue’ Cafe section. -REPEAT VIOLATION-

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 cracked floor tiles in need of repair near 3 compartment sink.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. Employee health policy doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee health acknowledgement form to properly inform food employees.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed boxes of single use items in back to-go shelving room stored on the floor. Items must be kept 6 inches above the floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed reach in coolers that contained food debris on racks and inside units. No signature needed due to COVID-19 guidelines.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed sweet cream in reach in unit at 54F and item only dropped 1 degree in over an hour. Items cooling from room temperature must cool at a rate of 0.12 degrees per minute. CDI - Item taken to freezer for faster cooling.

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 sweet cream at 54F cooling in reach-in unit. Remember that this unit does not cool things down, it just maintains temperature. CDI - Items taken to freezer for faster cooling.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed 3 bottles of chemicals stored on handsink in starbucks. CDI - Items removed and stored properly.

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 REPEAT. Observed hot wings dated 1/20-1/27, mild wings dated 1/26-2/2, and rotini dated 1/30-2/6. CDI - The hot wings were voluntarily discarded. The mild wings and rotini labels were corrected. REMEMBER: the day you open the bag is day 1.

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 wash hands and turn off faucet with bare hands after cleaning. CDI - Employee educated on washing and drying hands without recontaminating them. Employee rewashed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some buildup inside ice chute of soda fountain. CDI - PIC instructed on cleaning and sanitizing ice chute more frequently.

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 REPEAT. Observed bag of mild chicken wings and bag of hot chicken wings in reach-in unit both opened on 8/5/19 and marked to discard on 8/13/19. Items have 7 days from day opened, therefore items expired on 8/11/19. Also observed container of pasta in back refrigerator with open date 8/5/19 and discard date 8/9/19. Item expired on 8/11/19. CDI - Both bags of chicken wings and container of pasta voluntarily discarded.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. REPEAT. Observed several packages of bottled drinks (soda, juice, etc.) stored on floor underneath counter by the popcorn popper.

2-301.14 When to Wash - P - Observed a food employee handle soiled cloth when wiping spillage from table then proceed to handle clean single-service cup without washing their hands in between. CDI by instruction.

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 open box of mozzarella cheese not date marked and PIC did not know when box and commercial packaging was open. CDI, cheese voluntarily discarded by PIC.

7-201.11 Store toxic materials to avoid contamination. -P - Observed 1 spray bottle of stainless steel cleaner and polish stored with clean equipment on shelf above 3 compartment sink. CDI, cleaner relocated for proper storage.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of single-service cups stored on ground in kitchen.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C - Observed some dust accumulating on hood ventilation system and in need of cleaning.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed chemical spray bottles hanging from handwashing sink and equipment stored in hand washing sink behind front counter. CDI, items removed from handwashing sink.

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

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed entry door to kitchen left open by staff. Keep closed to prevent entry from public and / or pest and to ensure food is secured and protected.

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 cups stored in box on ground in kitchen. Observed storage in cabinet below beverage dispensing equipment near waste bin.

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 a large tub of pasta in back reach in unit with no date label to indicarte when product was opened/prepared. CDI: Pasta voluntarily discarded.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor black buildup on gasket of far left reach in unit in back room and food debris in the bottom of under counter reach in units.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed to go boxes stored with food contact surfaces facing up, exposing them to potential contamination. CDI: Boxes inverted. REPEAT.

4-501.11 Maintain equipment in good repair. Observed split gasket on under counter reach in unit for Starbucks. This is not the same piece of equipment previously mentioned and is not a repeat. PIC stated that gaskets will be ordered.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf -Repeat - Observed a clean utensil stored within hand sink area. Items must be stored away from hand sink to prevent any contamination. CDI- Items moved. Splash guard to block area is on order.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - 0pts - Observed employee blow into gloves prior to donning gloves. Discontinue practice. CDI - Corrected through education.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed chicken and Alfredo sauce reading 47F. Observed all pasta and pizza sauce reading 46F. Unit is not in good working condition. CDI - Items reading 46 placed in freezer items reading 47 were discarded.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - 0 pts - Observed single service utensils stored in customer area with exposed food contact side. Ensure all utensils are stored in the same direction to prevent contamination.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - 0 pts - Observed split gasket reach in unit where hot dogs are stored.. Observed reach in unit reading an air temperature of 46 causing all food to read 46. Repair and do not use unitl it is repaired.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf -Repeat - Observed an open bag of coffee and utensils stored within hand sink area. Items must be stored away from hand sink to prevent any contamination. CDI- Items moved.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. 0 pts - Observed popcorn machine in need of minor cleaning. Ensure that the equipment is cleaned properly according to procedures or manufactures instructions.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed half and half for customer use reading 50F. Employee states it is on time but item was not labeled with time or label. CDI - Item discarded. Note: Pizzas, pasta, and sandwiches are on a 20 min time limit. If product is considered on time a procedure must go along with this product. (none on site). Product may meet temperature parameters but must be assessed. Ensure logs and time labels are always available.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - 0 pts - Observed door of reach in (back area near door to entrance of target food) off hinge. Repair. / One split gasket in reach in unit (starbucks side)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - Observed cleaning needed on shelving, gaskets, storage areas, and reach ins (areas include both sides).

Observed storage of items around hand sink in starbucks area including food/flavoring dispensers and equipment parts. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf

Observed no datemarkeing on opened containers of milk, half and half, heavy cream, soy. 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 lexan containers stacked with sticker residue present on the outside of one, in contact with the inside of another. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.

Observed single service cups stored in original sleeve with mouth contact area exposed. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed pump of carmel stored in the hand sink. CDI- Removed carmel pump.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed forks at the self-service area stored jumbles where the handles could be contamination by customers grabbing. Store all handles in the same direction.

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 build-up on the floor under drink cabinet. Clean regularly.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floor under equipment and wall where splash is evident.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: Hand sink at Starbucks did not have paper towels at the beginning of inspection. CDI-paper towels placed at hand sink

General Comment 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 Pepperoni and shredded cheese with expiration date of yesterday. Staff indicated that these were miss-labeled. CDI - Facility allowed to correct label. Also discussed with staff that the pull date for frozen items is the day that time starts. observed cooked chicken with pull date of 6-15 and disgard of 6-22, which sould be 8 days. CDI - Discard day changed to 6-21.

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 Pizza sauce at 60F and placed in flip top to cool. CDI - Pizza sauce moved to reach in freezer to rapidly cool down. Ensure pizza sauce is cooled to 45F or less before placing in flip top.

General Comment 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple of flies behind the counter at Starbucks. Continue working with pest control service provider.

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2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P. Observed facilities health policy refers to symptoms and diagnosis of specific diagnosed infections but does not include the required exposures. A copy of the health departments sample policy was left. Also this information can be found in the NC Food Code. This does not have to be word for word but the policy must include the required information.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Make sure food is securely covered, wrapped, etc. Observed coffee beans were stored while not sealed. CDI.

•4-901.11 Equipment and Utensils, Air-Drying Required - C. Air drying is required before storing utensils. Observed milk containers had been frozen while still wet. These were put back in the dish area as they appeared to have frozen sanitizer still on them. CDI