STARBUCKS - PARK TOWNE #2971

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed wiping cloth stored in a sanitizer of less than 150ppm for quat. CDI- PIC replenished the solution with sanitizer at the correct concentration. EHS advised that wetting wiping clothes with sanitizer solution before placing them in the containers vs placing a dry cloth into the solution may help with sanitizer absorption.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes stored as clean and stacked wet. -0-

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 that facility was unable to provide an irreversible registering thermometer for their high temperature dish machine. 10-day VR REQUIRED. -0.5-

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed facility is using 4 hour TPHC for cream held in lobby. Facility is follow Starbucks corporate policies, however, policies do not explicitly state that item must be discarded at the end of the 4 hour window. CDI- EHS provided TPHC procedures for PIC and assisted in completing them. Policy should stay onsite. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths stored in sanitizer at 50ppm. Manufacturer suggests between 150ppm-400ppm for proper concentration. PIC stated new container of sanitizer had just been switched over. CDI - PIC made new buckets of sanitizer with concentration at 200ppm. REPEAT. (0.5)

5-501.17 Provide a covered waste bin in female restrooms. Covered receptacle missing in one of the unisex bathrooms. REPEAT. (0.5)

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. OBSERVED EMPLOYEEE wearing wrist band while working with food.

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer concentration in sani cloth buckets were reading below 200ppm on QAC test strip. CDI-PIC refilled sanitizer Be sure that entire wiping cloth is submerged in sanitizer. Recommend refilling sanitizer buckets more frequently.

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 for measuring hot water in the dish machine. CDI. PIC ordered new one.

5-501.17 Provide a covered waste bin in female restrooms. Observed unisex restroom bin without cover.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee lunch container and drink container stored in same place with customer food. CDI- PIC moved container to bottom shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple containers and other utensils with food debris on inside stored as clean. CDI- PIC put containers and utensils in three compartment sink. -0pts- 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed half and half milk left at ambient temperatures for 2 hours and discarded. Facility did not have TPHC procedures for the half and half milk. CDI- EHS and PIC filled out TPHC procedures together. -0pts- TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 bottom of reach in coolers in need of cleaning due to buildup of residue and debris. -.5pts-

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee lunch container stored over food in single door reach in in the back of house. CDI- PIC moved container to bottom shelf. -0pts-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some small flies in facility/back of house. Keep working to prevent and eliminate pests.

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer concentration in sani cloth buckets were reading below 200ppm on QAC test strip. CDI-PIC refilled sanitizer Be sure that entire wiping cloth is submerged in sanitizer. Recommend refilling sanitizer buckets more frequently.

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer concentration in sani cloth buckets were reading below 200ppm on QAC test strip. CDI-PIC refilled sanitizer Be sure that entire wiping cloth is submerged in sanitizer.

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 sleeve of single use trays on floor in back room. These items had recently arrived on delivery truck. Minor cleaning needed in front prep line on shelving holding single use items.

4-501.11 Maintain equipment in good repair. Observed large tears in gaskets on front prep units.

REPEAT 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. Minor buildup observed along non- food contact surfaces on front line - tops, insides and sides of equipment and shelving in back reach-in.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Minor cleaning needed on fixtures in bathrooms - handwashing sinks, toilets.

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. Cleaning needed along floors and walls throughout. PIC was in process of deep cleaning facility when inspection began.

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 that PIC’s ServSafe certification had expired. Obtain certifications.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed paper towel and employee phone in back handwashing sink at beginning of inspection. CDI-Items were removed from sink.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy buildup on and around coffee/tea dispensers above filter tray.

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer concentration in sani cloth buckets were reading below 200ppm on QAC test strip Be sure that entire wiping cloth is submerged in sanitizer.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed scoop for ice machine stored on top of ice machine where cleaning is needed - buildup observed.

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 Facility does not yet have irreversible temperature measuring device for high temp dish machine in back. Email was sent to store owner showing examples of high temp registering devices. Verification required by 7/21/22

REPEAT 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. Minor buildup observed along no food contact surfaces on front line - tops and sides of equipment. Improvement since last inspection.

6-301.11 Provide soap for handwashing at each handsink. -Pf Soap not provided at back handwashing sink. Dispenser broken. CDI-PIC provided hand soap bottle at handwashing sink.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer concentration in wiping cloth buckets was not registering on test strip. Be sure that entire wiping cloth is submerged in sanitizer.

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 Facility does not yet have irreversible temperature measuring device for high temp dish machine in back. CDI-PIC notified of 2017 Food code updates and thermometer requirements.

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. Minor cleaning needed inside reach-in units and along gaskets on front line. Some buildup observed on nonfood contact surfaces under coffee dispensers above filter pots. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in back storage near dish machine. Facility is currently In process of a deep clean involving moving equipment and drains.

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed paper products and books stored in secondary bathroom temporarily attempted to be converted to storage. EHS explained to PIC that toilet rooms may not be converted or used for storage of supplies or décor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy black build up in gaskets throughout facility. Reach in behind register and right side tall reach in located in back are exceedingly soiled.

6-301.14 Post a handwash sign at each handsink. Observed no hand wash signs in restroom. CDI - PIC replaced signage. -0 points-

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 use cups stored on floor in dry storage area. -0.5 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food spillage and debris in reach in coolers. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Sanitizer buckets recorded low in concentration.

4-602.13 Nonfood Contact Surfaces - C NFCS areas in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed half and half inside cold canister at customer self serve area at 51F. CDI: discarded and changed out with fresh product.

General comment: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed cloths held in quat sanitizer at front area measuring 0 - 50ppm. CDI: all sanitizer buckets and container were changed out to 200ppm.

General Comment: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up under black matting at 3-comp sink drainboard.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris and ice build up on floor of reach in cooler.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed creamer container being stored on handsink in back of facility. CDI by removal of container to three comp sink.

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 no written paperwork for TPHC onsite during inspection. EHS provided template for written procedures with inspection report.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed milk pooling in bottom of reach in cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored as clean with sticker residue. CDI by removal for recleaning.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cups and lids stored on the floor. CDI by removal to proper storage area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris buld up on inside of reach in cooler.

Observed no time marks on TPHC caraffs of creamer. CDI - new containers marked. 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 ice machine guard collecting residue. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies along the preparation line.

3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper concentrations. Observed 1 sanitizer bucket with ~50ppm quat concentration.

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 debris accumulation in a cabinet below an ice bin and in a cabinet underneath a dump sink.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink nearest the espresso machine. PIC stated the paper towels were just used. CDI- dispenser refilled.

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

5-501.17 Provide a covered waste bin in female restrooms. Observed no lid on the waste receptacles in the women's restrooms.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outside dumpsters with lids opened while not in use. Dumpsters are shared.

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 three carafes of milk held using TPHC not to be labeled properly and at 53 F. CDI- discarded

2-102.12 PIC shall maintain food safety certification. Observed PIC unable to show food safety certification.

5-501.17 Maintain Toilet Room Receptacle Covered in ladies restroom. Observed no covered receptacle in ladies restroom. Provide cover.

6-501.12 Cleaning, Frequency and Restrictions - C. Clean floors as often as necessary. Observed spills under back room shelving and accumulated soil and debris in back corner floor near can wash.