STARBUCKS COFFEE #11921

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed 2 carafes (oat milk and half and half) available for customer use at 2:30pm with sticker indicating only the discard time of 1:25pm. Upon conversation, food employee expressed that they were busy when they labeled the carafes and the time was mistakenly labeled with start time rather the discard time. Food employee produced timer, that is used in tandem with sticker to track TPHC. Timer indicated the carafes actually had over 2 hours left before discard time. Per TPHC procedure provided by Starbucks Corporation, carafes shall be labeled with stickers that have both start and discard time. CDI - PIC voluntarily removed carafes and replaced with new appropriately labeled oat milk and half and half carafes. -1.5-

4-501.11 Maintain equipment in good repair. Observed basin to mop sink cracked, rendering mop sink no longer smooth and easily cleanable. -0-

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 vents above front of house serving line to have buildup of dust. Also observed ceiling tiling above pickup counter with black buildup. Increase cleaning frequency or replace affected tiling to minimize food exposure. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at both coffee bar stations reading 0ppm quat. CDI - PIC made fresh sanitizer at correct concentration. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed facility without a thermometer for the high temp dish machine and their food thermometer battery was not working. VR required. EHS will return within 10 days for verification on both thermometers.

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 hose at mop sink laying directly in basin. CDI - PIC looped hose through faucet in order to create proper air gap.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors to dumpster open. CDI - PIC closed doors before re-entering facility.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee drink stored in refrigerator commingled with restaurant food.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at back hand sink. CDI-soap provided

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed staff wearing headband, this is not an approved head covering.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed quat test strip that had been soaked. Need new test strips. Verification Required

5-205.15 Maintain a plumbing system in good repair. Observed handsink in the front that was not able to produce cold water. Repair hand sink handle for the cold water.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quart sanitizer solution used top wipe down counters at 50ppm. -CDI- PIC replaced the sanitizer solution with new solution at 200ppm. (1 pt)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in quart sanitizer solution at 50ppm. -CDI- PIC placed the wiping cloths in new solution at 200ppm. (0.5 pts)

5-205.15 Maintain a plumbing system in good repair. Observed handsink in the back that was not able to produce cold water. Repair hand sink handle for the cold water. (1 pt)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety Observed Manager and Shift Supervisor stated they have current certifications, however did not have copies of certificate and were not able to pull up certifications electronically. A CFPM shall be onsite during all hours of operation.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Written procedures for responding to vomiting or diarrheal events were not available. CDI: EHS provided copy.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed sanitizer bucket containing quat sanitizer which measured 150ppm concentration level. CDI: Employee refilled all sanitizer buckets with fresh quat sanitizer which measured 200ppm concentration level.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working containers of mocha powder and macha powder unlabeled. Label all working containers of food.

4-501.11 Maintain equipment in good repair. Observed a torn gasket on door of reach in prep cooler on far end of service counter. Replace gasket.

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 - Observed food employee push hand in trash then handle cell phone before proceeding to handle clean utensil and return to food preparation. CDI, employee washed hands.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of cleaner stored with clean linen. CDI, chemical relocated for proper storage.

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 floors in need of cleaning in some hard to reach areas, under dish machine and equipment and corner near office.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee sweater stored on rack over coffee and other items.

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

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 above food for consumer.

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 locate written procedures for responding to vomiting or diarrheal events. CDI: EHS provided a copy.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloth buckets measured less than 150 ppm. Wet wiping cloths shall be stored in sanitizer solution at 150-400 ppm when in between uses. 0 pts.

4-501.11 Maintain equipment in good repair. Torn gasket present on reach-in cooler door. 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 has not method to check high temp dish machine. VR - Verification required within 10 days that establishment has acquired a water proof thermometer with max/min setting or irreversible temperature indicator strips. REPEAT

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 provide written procedures regarding the response and cleanup of vomit/diarrheal events. CDI - Establishment e-mailed sample policy. 0 pts.

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. 2 employee drinks were being stored on shelf above coffee. Do not store employee drinks where they can spill onto food or clean equipment.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 employee prepared a beverage with watch on wrist. Food employees must not wear jewelry on their hands or wrists. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloth container at espresso machine measured 0 ppm quat on test strip. Hold wet wiping cloths in properly concentrated sanitizer when in between uses (150-400 ppm for quat). 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 Establishment does not have a method for testing rinse temperature of dish machine. Acquire a max/min thermometer or irreversible temperature indicator strips. CDI - PIC educated on new requirement. Points will be deducted on future inspections for this item. 0 pts.

5-501.17 Provide a covered waste bin in female restrooms. Unisex restrooms need a covered receptacle. 0 pts.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P - Employee quizzed on employee health reporting requirements. Employee knew 2 symptoms that must be reported. Food employees must be aware of their responsibility to report the "big 5" symptoms and illnesses. Food employees must know these symptoms or illnesses or where to find the information. CDI - Sample health policy given to manager to post. 0 pts.

3-305.11 Food Storage-Preventing Contamination from the Premises - C - Employee placed container of cold brew coffee on floor while moving them to front cooler from back. Food must be stored at least 6 inches off the floor. Do not place food on the floor. 0 pts.

3-304.14 Wiping Cloths, Use Limitation - C - Repeat - 2 wet wiping cloths stored on table underneath espresso machine. Wet wiping cloths must be stored in sanitizer when in between uses.

7-201.11 Store toxic materials to avoid contamination. -P Observed chemicals stored on floor next to dish machine. CDI - PIC moved chemicals off of the floor. - 0 -

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer containers underneath espresso machine reading 50 ppm. CDI - Employee refilled containers to correct concentration. - REPEAT - - 1 -

6-301.11 Provide soap for handwashing at each handsink. -Pf Back handsink soap dispenser not working. CDI- Replaced.

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

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Light bulbs in back reach in coolers not shatter proof.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during the inspection.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed the sanitizer dispenser with QUAT concentrations of less than 50ppm. QUAT sanitizer was not being pulled through tubing. Ensure to repair. CDI PIC stated they will manually add QUAT sanitizer or use the mechanical dishwasher until repaired. Verification required.

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 coffee stored on the floor of the establishment. Ensure to store off the floor to prevent from contamination.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed plastic containers being wet stacked on clean equipent storage rack above 3 compartment sink.

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 10 to 15 seconds when washing their hands. CDI by instruction. 2-301.14 When to Wash - P - Observed same employee touch face but did not proceed to wash hands after touching face.

7-201.11 Store toxic materials to avoid contamination. -P - Observed chemical spray bottle stored over container of food donations behind front counter.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet towels stored in sanitizer vat of 3 compartment sink.

5-205.15 Maintain a plumbing system in good repair. Observed large water leak at three compartment sink, causing water to stand in floor of facility's back room.

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 hand sink in back room coming loose from wall and in need of re-caulking.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF - Policy could not be discovered without the assistance of EHS. It is vital that PIC and all food employees understand the policy. Employees should be trained on the importance of the policy. CDI- Policy found. Retraining of employees should occur.

2-301.14 When to Wash - P - Repeat - Observed employee going from cashier responsibilities, donning gloves, and touching food without hand washing. - CDI - Corrected through education. Washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - 0 pts - Observed gallon of milk reading 54F. Discontinue leaving milk out of reach in units for a prolonged period of time. Observed crafts (half/half, 2%, and whole milk) reading 57F. CDI- Gallon of milk was cooled down. Crafts were discarded and changed out. Recommend using TPHC on crafts to ensure compliance at all times.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.- repeat - Observed cloths in sanitizer at 50ppm.

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 floors in need of cleaning throughout facility

2-301.14 When to Wash - P- 2pts-Observed an employee handle money and then prep a sandwich multiple times. CDI- PIC was instructed that a hand wash should take place after task are changed.

5-205.11 Handsinks may only be used for handwashing.-Pf- Observed tongs and food debris in the handwashing sink beside the oven. CDI- tongs were moved to dump sink. PIC was informed to only use it as a handwashing sink. Clean handsink for food debris residue. 5-202.12 Provide at least 100F water at handsinks. -Pf- Observed hot water at all handsinks to measure between 80-84. PIC was informed the water needs to be at least 100F. VERIFICATION REQUIRED.1pt

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

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. - 0 pts - Observed floors in need of cleaning throughout facility. Also, observed cracked tile near desk in back.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Repair wall at counter leading into kitchen area. 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Repair leak at hot water heater. Small leak observed from broken pipe. Leak is not affecting hot water supply.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean sides of display case. Sticker residue evident.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floor under 3 comp sink.

General Comment 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC could not produce employee health policy. CDI - Manager was called in and able to pull up online.

4-602.11(E) - Clean equipment used with non-TCS foods at a frequency to preclude build up. Observed pink build up on interior surfaces of ice machine. CDI - Cleaned during the inspection.

4-501.114 Maintain sanitizer at correct concentrations. -P. Observed sanitizer 0 ppm quat. CDI - replaced.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed storage on the floor.

2-102.12 At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-accredited program. Observed no employee in facility able to provide food safety certification.

3-501.16 TCS foods shall be protected by means of adequate cold/hot holding or the use of TPHC. Observed milk at self service bar at 49-51 F. CDI- discarded

3-501.19 19 If and when TCS foods are held using Time as a Public Health Control (TPHC) without temperature control, written procedures shall be provided and followed with foods clearly marked with start and finish times, not to exceed 4 hours. All food not sold by the end of 4 hours shall be discarded into trash. Observed milk at self service bar not cold held. PIC stated they are using time. Observed no written procedures for TPHC nor time labeling on the milk containers. CDI- template given