STARBUCKS COFFEE #10035

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed that no notification about employee policy is accessible either by physical or computer copy. Need to access this and have it present during any visit from the Health Department. Left copy of Employee Health information with manager For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometers in a couple of refrigerators were not located at the front, warmest portion of the refrigerators. Check these to assure proper location.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. All employees involved in food service activities who have beards are required to wear beard nets. Observed no beard nets worn by employees with beards.

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 most single service cups not stored properly in dispensers so that the mouth contact surface is protected from handling, sneezes, coughs, etc. These can be stored in dispensers so that they highest cup in the dispenser is stored with the mouth contact surface protected by the dispenser, or they may be left in the original plastic sleeve so that the mouth contact surface is protecting all mouth contact surfaces.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papers towels at register hand sink. CDI- Employee restocks paper towels. (-0)

10 DAY VR. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dark buildup inside ice machine chute along panel where ice descends the chute. EHS advises PIC to check inside and behind when cleaning ice machine, and to re-clean and sanitize at earliest opportunity. EHS will make a return visit to verify within 10 days. (-1.5)

10 DAY VR. 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 establishment dish plate thermometer reading 144F after multiple cycles, compared to EHS calibrated thermometer, displaying >160F. Replace battery and verify with EHS within 10 days. (-0.5)

REPEAT. 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 chipped and damaged floor tiles in back of kitchen, especially near 3 compartment sink. Repair or replace damaged titles at earliest opportunity to ensure cleaning efficacy and prevent standing water in pits of damaged tiles. (-1)

REPEAT. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed cloudy and visibly soiled sanitizer container in use at front counter. More frequent changes and/or use of larger buckets is advised. (-0.5) CDI- PIC refills sani-buckets.

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 reach in cooler racks where milks is stored with food debris and residue, in need of cleaning. (-0)

REPEAT. 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 and chipped floor tile in several locations of main kitchen and back prep area. Repair at earliest opportunity. (-1)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed pair of tongs being stored as clean while caked with food debris during inspection. CDI - tongs placed in three compartment sink to be rewashed. 0 pts. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed multiple sanitizer buckets filled with visibly cloudy and soiled sanitizer solution during inspection. Sanitizer observed to be below 50ppm quat. More frequent changing of sanitizer solution may be necessary. Repeat. 0.5 pts.

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 various heavily cracked or missing floor tiles throughout main prep area during inspection. Repair or replacement necessary. Repeat. 0.5 pts.

. -P - Observed a food employee handle trash can then proceed to handle clean equipment - Observed another employee turn faucet off with hands after handwashing and not use barrier. CDI, employees washed hands. 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 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P

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 food stored on ground.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 1 container of sanitizer testing below required concentration.

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 soil and debris on floor and between equipment. 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 chipped / damaged baseboard tile leading to kitchen.

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 heavy whipping cream and 2% milk with no open date in RIC, PIC could not give a date when the items were opened. CDI-PIC voluntarily discarded items.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed two white cutting board wet stacked.

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 food establishment without high temp dish machine thermometer. CDI-PIC will order device for machine. 10 day verification visit is required.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed high temp dish machine water outlet hose (red) without the proper air gap. The red hose is going into the plumbing pipe in the floor. CDI-PIC reduced the length of the hose to reach the proper height.

7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P. Observed quat sanitizer dispenser dispensing above 400 ppm. PIC will dilute sanitizer to correct concentration and contact technician to resolve issue. VR - 3 days.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed large containers stacked while wet. CDI - PIC separated containers.

4-501.11 Maintain equipment in good repair. Observed torn gasket on low reach in.

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 residue on RIC door handles.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf. Observed hand washing sink in back storage area obstructed by dollie. CDI - Obstruction removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed back hand washing sink with out hand drying provisions. CDI - PIC replenished with paper towels. -1-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed x2 boxes containing packaged coffee grounds stored on floor left of cup display case. -0-

3-304.14 (E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed bucket of sanitizer stored on floor at front counter. CDI - Bucket removed from floor. -0-

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 service items stored on floor in back room. -0-

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 testing method for high-temperature warewashing.***10-DAY VERIFICATION REQUIRED. -1-

5-501.115 Maintaining Refuse Areas and Enclosures - C. Observed debris scattered on the ground around dumpster/recycling bins. Refuse shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. -0-

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 personal food stored with and above retail foods inside upright reach-in unit. CDI - PIC removed to designated area. -0-

4-501.11 Maintain equipment in good repair. Observed split gaskets at x2 under counter reach-in units. Repair.

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 testing method for high-temperature warewashing.***10-DAY VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several products such as soy, oat, almond and whole milk > 41 F in reach-in units. Refer to temperature log. PIC stated that these products were recently pulled from shelving and placed into refrigeration for todays’ services. CDI - All products taken to freezer for rapid cooling. Also observed customer grab & go unit unable to hold products at < 41 F. Products such as chicken & bacon, turkey provolone & pesto, ham & swiss and chicken caprese sandwiches were placed into the unit at 6 am this morning and were observed to be at temperatures > 41 F. Refer to temperature log. CDI - All products were voluntarily discarded. PIC placed a work order for repairs to grab & go station. 3-DAY VERIFICATION REQUIRED.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 1x live rodent at dumpster.

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 testing method for high-temperature warewashing. CDI - EHS educated PIC on appropriate equipment that they must provide in order to comply.

REPEAT: 5-501.115 Maintaining Refuse Areas and Enclosures - C. Observed debris scattered on the ground around community dumpster/recycling bins. Refuse shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents.

2-501.11 Clean-up of Vomiting and Diarrheal Event. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided to email addresses on file.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed no thin-probe thermometer during today’s inspection. PIC stated that they had lost their thermometer and a replacement had been ordered 2 weeks ago. 10-Day VR REQUIRED.

4-501.11 Maintain equipment in good repair. Observed split gasket of low boy unit behind counter and upright reach-in cooler I. PIC stated that replacement parts have been ordered.

5-501.115 Maintaining Refuse Areas and Enclosures - C. Observed broken down cardboard scattered on the ground around the dumpsters. Refuse shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at front hand sink. CDI - PIC provided paper towels. - 0 -

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer containers at espresso machines reading 0-50ppm QUAT sanitizer. CDI - PIC refilled sanitizer buckets to proper conentration. Discussed higher frequency of changing sanitizer containers. - 0.5 -

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C: Observed spills inside reach in coolers, on counters, and in cabinets.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Observed spills on floor in various areas.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed empty paper towel dispenser at back handsink. CDI - Napkins were provided.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup inside ice machine.

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 needing to be done inside cabinets under counters.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Milk in reach in cooler recorded above 41F (see chart), CDI- Placed on TPHC.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Sanitizer recorded at 0ppm. REPEAT.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Singler-service coffee cups not protected.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels provided at handsink by 3 comp sink. CDI PIC provided paper towels.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed 2 sanitizer buckets stored on the floor. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer cloudy with debris. CDI PIC replaced sanitizer. 3-304.14(B) Hold in-use wiping cloths in sanitizer at proper concentration between uses. Observed QUAT sanitizer at 50 ppm. CDI PIC refilled buckets to 200pm QUAT. Repeat violation.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC not able to demonstrate that they were an ANSI accredited certified food protection manager. Operator not able to locate certification or otherwise demonstrate that they had certification.

2-301.14 Wash hands after activities that contaminate them. -P - Observed employee pick item up off the ground then handle clean pitcher. Observed same employee touch garbage can to move it then handle equipment without washing their hands in between. CDI by instruction.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed small stainless steel food equipment used for dairy stored in front of handwashing sink near to go window. CDI, equipment relocated from in front of handwashing sink.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed white container and other plastic container stored as clean but soiled with debris. CDI, equipment relocated for cleaning.

7-201.11 Store toxic materials to avoid contamination. -P - Observed restroom cleaner stored on prep sink in back room and over single-service toilet tissue. CDI, equipment relocated.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on counter and sanitizer container registering 100ppm quat as registered on test strips.

4-903.11(A) Store single-use and single-service article storage. Observed sleeve of single-service cups stored off of rack and less than 6in. from the ground.

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Observed sanitizer drain board accumulating some debris and soil.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed wall damage to corner of wall near to go window and some peeling paneling at countertop along prep line.

3-307.11 Miscellaneous Sources of Contamination - C - Observed storage rack of coffee stored next to hand washing sink in kitchen. Provide splash guard or move rack so that possible splash contamination from hand washing sink is avoided.

6-305.11 Designation-Dressing Areas and Lockers - C - Observed employee food on drain board of hand washing sink. Employees shall eat at designated areas.

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 off faucet without washing hands. CDI by instruction.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Observed trash can blocking handwashing sink behind front counter and equipment stored on handwashing sink. CDI, items removed from handwashing sink.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be clean to site and touch. Observed pitchers stored clean but soiled. CDI, pitchers relocated for cleaning. Improvement made since last inspection.

3-307.11 Miscellaneous Sources of Contamination - C - Food shall be protected from miscellaneous sources of contamination. Observed handwashing sink stored next to food storage coffee rack and exposed to possible splah.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid missing from outdoor dumpster and drain plug missing.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Handwashing sinks shall be easily accessible for employee use. Observed trash an stored in front of and blocking handwashing sink behind front counter. CDI, operator relocated handwashing sink.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Mechanical dish machines shall reach proper temperature to sanitize equipment. Observed wash temperature only reach-in 122 degrees F according to temperature gauge and thermo label did not change color after several attempts to wash equipment in dish machine. Calibrate machine. CDI, operator stated they will manually wash equipment until dish machine repaired. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Clean pitchers at required frequency to prevent contamination. Observed 2 pitcher lids accumulating soil residues inside container. CDI, pitchers relocated for cleaning.

2-303.11 Prohibition-Jewelry - C - Food employees shall not wear jewelry on wrists or fingers except a plain wedding band. Observed an employee wearing a wrist band and decorative ring.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and calibration. Observed split gasket in low reach in refrigerator door. Observed dish machine not sanitizing equipment as observed by thermo labels.

4-602.13 Nonfood Contact Surfaces - C - Observed outside of pitchers accumulating soil residues stored on clean drain board of 3 compartment sink.

6-201.11 Floors, Walls and Ceilings-Cleanability - C - Floors, walls, and ceilings shall be designed to be smooth and easily cleanable. Observed some floor tile damage in kitchen.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Handwashing sinks shall be easily accessible at all times for employee use. Observed box stored in front of handwashing sink behind counter. CDI, box relocated.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be cleaned to site and touch. Observed several pitchers stored clean but soiled with residues. CDI, equipment relocated for cleaning.

b b b b b b b vvhvvvvvvvvvvvvvvvvvvvvvvv7-201.11 Separation-Storage - P - Store toxic substances so that contamination of equipment and food is prevented. Observed 1 spray bottle of restroom cleaner stored over tea on rack. CDI, spray bottle relocated.

4-204.118 Warewashing Machines, Flow Pressure Device - C - Observed pressure gauge on dish machine not working. Repair.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be clean so that accumulation of soil is prevented. Observed outside of containers collecting sticky residues and shelving accumulating coffee beans and soil throughout kitchen space.

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

2-401.11 Eating, Drinking, or Using Tobacco - C - Observed 1 uncovered employee beverage near back handwashing sink.

6-301.11 Handwashing Cleanser, Availability - PF - Handwashing soap shall be provided at each handwashing sink used by food employees. Observed handwashing soap dispenser not working properly at 1 handwashing sink behind front counter. CDI, operator provided hand soap during inspection.c

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Provide sanitizer at proper concentration. Observed quat sanitizer being dispensed out of dispenser at 3 compartment sink above 400 ppm as indicated by test strips. Operator did not have sink stoppers on site. CDI, operator provided sink stoppers for 3 compartment sink and instructed on how to dilute sanitizer to proper concentration. Operator stated that they will contact Kay Chemicals to adjust sanitizer so that it is being dispensed at correct concentration.

2-303.11 Prohibition-Jewelry - C - Food employees shall not wear anything on their wrists or fingers except a plain wedding band. Observed food employee wearing a watch on their wrists.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses and locate sanitizer solution so that contamination of equipment is prevented. Observed several shallow containers of sanitizer located on counter surfaces and above low reach in refrigerator units. Wiping cloths were held out of sanitizer and not submerged and areas around contaiers were wet.

Keep equipment in good repair and proper calibration. Observed operator dispense sanitizer from quat dispneser at 3 compartment sink. Sanitizer concentration was above 400ppm as indicated by test strips.

Warewashing sinks shall be cleaned as often as necessary to keep them clean. Observed drainboards of 3 compartment sinks soiled with dried residue and soil. Repeat.

6-302.11 Toilet Tissue, Availability - PF - Provide toilet tissue at toilets. Observed no toilet tissue left at a stall in women's restroom. CDI, operator provided toilet tissue.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed plastic containers stacked wet above the prep sink in the back.

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Equipment such as drainboards must be cleaned as often as necessary to keep clean and avoid recontamination of clean utensils or at least every 24 hours. - Observed clean side of 3 comp sink drainboard dirty with spilled milk. Clean drainboard.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unprotected cup mouth pieces in 2 dispensers in serving area. CDI cups covered. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed split gasket on large reach-in freezer. CDI gasket changed.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Sanitizer in small containers on counter "milky white." CDI- Explained to operators Monica Gary and Brooke Riddle that sanitizer is required to be kept free of food debris, and two step process to clean soiled surface is required prior to using sanitizer on surface. Sanitizer changed out.Some dried debris in bottom on one side of reach in cooler. CDI- verbal correction.

3-304.14 Wiping Cloths, Use Limitation - C. Sanitizer cloths stored in sanitizer bucket on the floor under front counter. CDI- verbal education as to rule requirement, discussed options for storage, and storage corrected.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Single service cups at back prep area on service line stacked out of dispensers and not protected during storage. Boxes of single service items stored on the floor next to mop sink. Protect single service items from possible contamination, store off the floor.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Dried food debris, single service containers, and utensils need to be cleaned from hard to reach areas under all service line equipment and counter top equipment. Interiors of cabinets at back areas and handles need to be cleaned of dried debris build up.