STARBUCKS COFFEE #11968

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on counter top between uses. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed shared outside dumpster door ajar. REPEAT -0.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed soy milk and coconut milk in 2 lowboys under espresso machines between 44-45F. PIC stated all milks were stocked earlier that morning but was unsure of what time. CDI - PIC voluntarily discarded milks that were out of temp. 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 .

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 carafes with half & half and milk properly labeled and time stamped, but no written procedures on hand. CDI - EHS gave PIC TPHC paperwork and filled out while there. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid missing off of recycling dumpster bin and doors open on recycling and garbage receptacles. Keep doors to receptacles closed and have lid on recycling dumpster replaced.

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 minor build-up in areas where multi-use items are stored in the front

5-501.13 Receptacles for refuse, recyclables, and returnables shall be durable, cleanable, insect- and rodent-resistant, leakproof, and non-absorbent. 5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. Observed cardboard bin missing a lid. Recycling bin overflowing (milk jugs). May need more frequent emptying.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer at concentration below 100ppm quat during inspection. More frequent changing of sanitizer solution may be necessary. CDI - PIC changed sanitizer to fresh solution. Repeat. 0.5 pts.

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 Min/Max thermometer to test the high temperature dish machine available during inspection. Acquisition necessary. 10 day VR required. 0.5 pts.

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 food being stored in conjunction with and above customer food in coffee RIC during inspection. Ensure all employee food is stored appropriately. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sous vide eggs bites in sandwich lowboy maintaining 43F during inspection. PIC stated they had been removed from cold holding to fulfill an order accidentally and were placed back in lowboy shortly after. CDI - Employee discarded. Repeat. Points not escalated due to overall compliance with cold holding. 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 .

4-203.12 (B) Ambient air and water thermometers shall be accurate to +/- 3F.-Pf Observed facility’s Min/Max thermometer out of calibration during inspection. Correction needed. 10 day VR required.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in sanitizer with concentration of 50ppm quat during inspection. More frequent solution changing needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed half and half stored on counter operator did not know how long at 64 degrees F. CDI, half and half voluntarily discarded. 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P -Observed restroom cleaner not used according to manufacturer’s label instructions. CDI, operator discontinued use of restroom cleaning agent.

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 single-service cups box stored on ground near office and toilet lid cover on ground in restroom.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 2 food handlers turn faucet off after washing before proceeding to next task of handling single service articles. CDI, employees rehashed hands.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 sanitizer containers testing 0ppm quat 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 a box of single use cups being stored on floor in back storage area. Store single use articles at least 6 inches above the floor.

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 No max/min thermometer was available for high temp dish machine. VERIFICATION REQUIRED within 10 days to ensure facility obtains a max/min thermometer.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee blender bottle beverage found on top shelf in upright cooler above food. Store on bottom shelf to prevent potential contamination of food. CDI - PIC moved drink to bottom of cooler.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. 2 boxes of almond milk observed on floor. PIC stated no delivery occurred today. Store food at least 6 inches off the floor. 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. Clean interior of 2-door upright cooler. Milk residue on shelves and interior walls of cooler. 0 pts.

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 PIC could not find vomit/diarrhea clean up policy. CDI - Establishment given sample policy. 0 pts.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. For more information please visit: http://meck.co/FoodSafety 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 . Manager states that milk pitchers and blender pitchers are rinsed throughout the day and then washed, rinsed and sanitized at the end of the day. Ensure utensils and food-contact equipment that is used throughout the day with TCS foods are washed, rinsed and sanitized at least every 4 hours. CDI - Manager educated and pitchers will be washed 4 hours from opening.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. 2 stacks of clean plastic containers were still wet. Utensils shall be adequately air dried. 0 pts.

4-501.11 Maintain equipment in good repair. Torn gasket on 1 reach-in cooler. Replace torn gasket. 0 pts.

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 needs a method to check high temp dish machine. CDI - Establishment educated on new requirement and instructed that points will be deducted on future inspections for noncompliance. 0 pts.

3-304.14 Wiping Cloths, Use Limitation - C - Both wiping cloth buckets beside espresso machines measured less than 150 ppm quat on test strip. Wet wiping cloths shall be stored in sanitizer solution when in between uses. Solution must be at 150-400 ppm quat. CDI - Buckets emptied and refilled with 200 ppm solution from sink.

5-205.15 (B) System maintained in good repair - C - Water leaking from chemical tower hose at 3-compartment sink. Plumbing fixtures shall be maintained in good repair. Repair leak. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed pitchers ready for customer use with residue present on interior food contact surfaces. CDI - PIC removed for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed milk in front line reach in at 47f. Other milk products in cooler at 41f or lower and ambient air temperature of unit 37f. CDI - PIC discarded. Do not allow milk to sit out on counter when not in use.

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. Debris buildup and dark residue present on floors under equipment in both front and back of house areas.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed partner preparing food at front line wearing watch on wrist. Remove watches and jewelry from arms when handling food.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried splatter and residue buildup on front line under counter shelving. REPEAT

5-501.17 Provide a covered waste bin in female restrooms. No covered waste receptacle in unisex restroom. Replace.

7-201.11 Separation-Storage - P: Observed container of multi surface cleaner stored on display case above prepackaged sandwiches/salads. CDI-removed

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed spills inside cabinets on front line.

6-301.14 Handwashing Signage - C - Observed handwashing sink behind counter missing handwashing sign. CDI by instruction, handwashing sign provided.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed door hinge broken and door removed from prep refrigerator behind counter. Observed no food kept in unit and work order placed on unit.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed coffee grinds / residues accumulating in some cabintry behind front counter.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed soiled dishwashing pad stored next to clean equipment on clean drainboard of 3 compartment sink.

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 articles stored on ground in kitchen and cups stored behind front counter with lip contact area exposed and unprotected. Repeat.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed low reach in refrigerator and espresso machine not working.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC not able to demonstrate that they had certification. CDI by instruction.

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 1 food employee not vigorously rub hands for 10 to 15 seconds. CDI by instruction.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed 2 pitcher lids stored as clean but soiled with soil and staining. CDI, lids relocated for cleaning.

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 stacked at front register with lip contact area exposed / unprotected.

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 that self service milk carafes were not labelled with discard times and that the timer that was supposed to be used to mark the end of TPHC was not properly in use. CDI: Timer was reset for new carafes and the old were voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths stored in plastic pan with no sanitizer water in it.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single use cups around register displayed with lip contact surface uncovered. REPEAT.

5-501.111 Keep storage areas and bins for waste in good repair. Observed cardboard dumpster with damaged lids and trash dumpster with damaged drainplug receptacle. Contact property management for repair/replacement.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. - Observed lips of cups exposed.

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. - 0pts - Observed recaulking needed at all sinks (handsink, prep sink, 3 comp sinks).

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed half and half reading 63F and whole milk reading 50F. CDi- Placed in reach in to cool down. Ensure that product remains at temperature at all times.

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 - Currently establishment maintains customer cream station for half and half, whole milk, and 2%. Product is on a 2 hour timer for quality and safety. There are no procedures in place to allow for TPHC. Procedures must include all required areas. PIC has been sent TPHC form to be completed by 11/23. Verification required.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0 pts - Observed quat sanitizer reading 0-50 ppm in buckets.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - 0pts - Observed employee cloth drying utensils. Ensure all are air dried.

6-202.13 Insect Control Devices, Design and Installation - C: Discontinue hanging fly strip above 3 comp drainboard. Fly strips should be placed to avoid contamination. Ex: under draindoards on hand sinks.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floor drains and under equipment where needed.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Discontinue wearing watches while handling food and drinks.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Repair leak under hand sink in back room beside ice machine.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service drink lids stored on floor in back of kitchen. CDI - Moved to shelf.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed soap dispenser was jamming up between pumps making proper hand washing very difficult. CDI- disassembly and cleaning resulted in proper function.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket in the front of the store was on the floor.

• 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 on the floor of the back of the kitchen.