STARBUCKS COFFEE #10691

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed PIC unable to provide sufficient written procedures for how establishment responds to v&d events. CDI- EHS provided v&d handout and discussed reasons for insufficiencies. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed three whisks stored as clean with heavy liquid food residue accumulation. PIC stated items were meant to be deep cleaned to prevent accumulation of liquid residue buildup. CDI- PIC removed items to be w/r/s. 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 .

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 sticker residue and stickers still intact on three containers and a pair of tongs on dish rack above 3-comp.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at sani containers at service line and at 3 comp sink registering above 400ppm quat sanitizer when tested. EHS confirmed with facility test strips, PIC opened new test kit during inspection and was still reading too high on new test kit. CDI- water added to dilute sanitizer to proper concentration (between 200-400ppm quat). PIC stated employees will add water and test until dispenser is adjusted. EHS suggests having part of daily routine to check sanitizer levels. This facility has had issues with low sanitizer in the past, now it is too strong- needs to be more regularly tested to ensure proper levels.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets around 50ppm quat sanitizer. EHS observed that these buckets had just been refilled from dispenser at 3 compartment sink, appears to be coming from dispenser too low. EHS checked at dispenser, quat sanitizer is dispensing at 50ppm quat, EHS suggested to PIC to call for dispenser mixing valve to be adjusted. REPEAT.

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 cups in dispensers stacked over the fill line. Needs to be stacked to the fill line. REPEAT.

4-501.11 Maintain equipment in good repair. Observed gasket on standing reach in unit with damage, PIC stated work order has already been placed for this gasket.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee coffee in reach in cooler stored over customer food items. CDI - Coffee cup was moved.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer in bucket below 200 ppm QAC sanitizer. CDI - Bucket was refilled to correct concentration.

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 cups in dispensers stacked over the fill line. Needs to be stacked to the fill line.

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 broken tile in front of dish machine. Needs repair.

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 temperature test strips or thermometer for measuring hot water dish machine. CDI: PIC ordered temperature strips during inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies throughout kitchen.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager in the facility at the time of inspection. Needs to be certified. REPEAT

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wet wipe cloths held in sanitizer solution with 20ppm sanitizer concentration. CDI. PIC changed the solution. REPEAT

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed multiple boxes of single use items stored directly on the floor in the dry storage area. Needs to be removed. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed builp up in the RI cooler at the back. Needss to be cleaned. REPEAT

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 vents and ceiling at the dish washing area. Needs to be cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored directly by customer food in the RI cooler. CDI. PIC removed.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager in the facility at the time of inspection. Needs to be certified.

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 milk in the two RI with no date marks on them. Needs to be date marked.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one of the employees wearing a jewelry while working with food. CDI. Employee removed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wet wipe cloths stored directly on prep table and also health in sanitizer solution with 20ppm sanitizer concentration. CDI. PIC changed the solution.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the c;leaned dish area. CDI. PIC removed to be rewashed.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed multiple boxes of single use cups stored directly on the floor in the dry storage area. Needs to be removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed builp up in the RI cooler at the back. Needss to be cleaned.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Conversation held with PIC and employees concerning employee health policy to assess knowledge of employee health procedures. PIC and employees lacked knowledge on both reportable symptoms and illnesses. CDI. Reviewed employee health with the PIC. Provided the PIC with the employee health reporting chart and employee health signage to place on wall.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed food debris on food contact utensils by three compartment sink sanitizer side. CDI. PIC rewashed soiled dishes. Observed hot water sanitizing cycle not reachin 180F (would not turn thermo label black and hot water temperature measured immediately after cycle was at 145F). I will return within ten (10) days to verify that the dishwasher is properly working; PIC instructed to not utilize dishwasher until repaired and instead use the three compartment 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 half & half creamer on TPHC for four hours without being properly labeled or without a proper procedure sheet. Per conversations with the PIC, half & half creamer is maintained on time by using a sticker with the written time when it is to be discarded. CDI. Half & half was at 39F. PIC labeled the container with a discard time four hours from the time it was temped. PIC to re-train staff on changing out half & half. Emailed TPHC procedure sheet to PIC to fill out and keep on site for review by future EHS.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. COMMENT: Observed inverted ice bucket stored directly on top of the ice machine. Store the ice bucket on a clean surface i.e. inverted on a clean barrier such as a hotel pan or hung in an appropriate spot as to prevent contamination.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on site not certified in food safety training.

REPEAT 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (tracks on display pastry case)

NO POINTS DEDUCTED 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 wall near entrance into kitchen area damaged in need of repair / touch-up painting. 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 issues to PHYSICAL FACILITIES. (Observed numerous misc storage boxes stored directly on floor in back kitchen storage area).

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies around floor drains.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed inside of cabinets and around equipment. Remove rack stored on floor under dry storage and clean under.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed inside and under cabinets.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed in cabinets and drawers. Observed food debris in these areas.

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. Cleaning needed on flooring throughout and underneath equipment especially.

6-202.15 Outer openings of a food establishment shall be protected against the entry of insects and rodents by filling/closing holes in floors, walls, and ceilings; having tight fitting windows; self-closing, tight fitting doors. Observed the front door to the facility is not a tight-fitting door. PIC states a work order has already been submitted to replace the door gasket.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. REPEAT VIOLATION. Observed one sanitizer bucket on the floor. CDI - PIC dumped the bucket out; no more buckets on the floor.

4-501.11 Maintain equipment in good repair. Observed gasket to reach in cooler torn.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed one ceiling vent cover with dust build up. Advised to keep vent covers clean.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at the mens bathroom handsink.

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. Observed sanitizer buckets (quat) at low concentration at 50 ppm. CDI - refilled with new solution at the proper concentration. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed both sanitizer buckets stored on the floor. 3-304.14(D) Maintain dry wiping cloths and sanitizing rags free of visible debris and soil; Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed both buckets of sanitizer with dirty sanitizer solution. CDI - refilled with new clean solution.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed debris underneath and behind equipment. 6-501.16 Store mops for air drying after use. Observed mop stored in dirty mop water after use.

4-903.11 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 utensils and supplies stored in cases directly on floor of back storage area. (repeat)

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with buildup in need of cleaning. (equipment, shelving etc)

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on site at beginning of inspection without food manager's certification. He showed me a course for the food handler' s certification. Instructed him that he would need to take the food manager's course.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed utensils including tongs stored in bin out front with debris. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed container over 3-compartment sink wet stacked.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed inside small reach-in coolers and equipment on front line. Observed sticky residue and food debris. Observed residue on shelving inside stand-up reach-in cooler in the back of the kitchen. Clean debris from under mat at dish sink. General Comment: Observed sewage odor coming from back of kitchen. Store manager reported that grease trap has been cleaned recently and is cleaned on a regular schedule. Instructed to clean floor drains. Reentered in CDP - issue with CDP - bad version on 5/18/15

5-205.15 Maintain a plumbing system in good repair. Observed hand sink at back kitchen area with a leak and in need of repair. CDI - work order has been called in. Observed hand sink also needing to be re-attached to the wall - observed loose.

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 light fixture out in dry storage room. Work order has been called in for light.

Facility shall have employee with managerial control who is food safety certified. (2-102.12) No food safety certified manager on site during inspection.

A plumbing system shall be maintained in good repair. (5-205.15) Observed hand sink to have leak in need of repair.

Facility must have employee with managerial control who is food safety certified. No food safety certified manager on site during inspection. Points will begin being deducted by Jan 1, 2014.

Keep hand sink in good repair. Repair slow draining hand sink in back.

Food contact surfaces shall be clean to sight and touch. Observed microbial build up on ice machine deflector. CDI-cleaning started.