STARBUCKS COFFEE COMPANY #10241

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 1 food employee turn faucet off with hands after washing and not use barrier before handling clean single-service articles. Some improvement made since previous inspection so points not escalated today. CDI, employee rehashed and used barrier.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed open containers of milk and half and half that the PIC stated may have been left over 24 hours and unsure when opened. CDI, items 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly on door of pastry case. Observed 1 nfly on door of pastry case.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed outdoor dumpster lid open Aand drain plug missing.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P 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 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed a food employee turn faucet off with bare hands after washing before handling clean single-service articles and another not vigorously rub for 20 seconds when washing . CDI by instruction on proper handwashing procedures .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed 1 container of milk opened and staff did not know when container was opened. CDI, milk 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 1 container of banana powder not labeled by common name of food.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed employee not aware of reportable illnesses. CDI, employee health poster provided to PIC. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed equipment stored in front and blocking handwashing sink in back storage room. CDI, equipment relocated to provide easy access to handwashing sink.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some flies and fruit flies in facility in back office area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plastic hotel pan being stored as clean with visible brown, powdery residue on the inside. CDI - PIC removed and rewashed. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic hotel pans being stored as clean while wet stacked together. CDI - PIC removed, rewashed, and allowed to air dry.

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. Observed employee drink being stored in conjunction with clean utensils at beginning of inspection. CDI - drink was moved to designated area. Repeat.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris in ice machine. More frequent cleaning needed to inhibit build up.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths for milk steam wand being stored in quat solution with a concentration of around 50-100 ppm. More frequent changing of sanitizer solution or a larger container may be needed. Repeat.

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. Observed employee beverage in designated employee beverage area with clean utensils. CDI removed

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P observed chicken egg and cheese sandwiches at 37 F with mold growin inside the package. Pic volunteered to discard

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 3 boxes of chicken and egg breakfast sandwiches at 37 F date marked 1/5. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sanitizer at 50. Ppm qac. Vr

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 handle soiled equipment to rinse off and put in dish machine then proceed to handle clean single-service articles and food for food preparation. CDI, employee washed hands.

4-502.11(B) Provide accurately calibrated thermometers. Pf. - Observed food thermometer not turning on. Vr required. For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

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 several boxes of single-service articles stored on ground in office and storage room.

4-501.11 Maintain equipment in good repair. Observed split gasket on tall reach in freezer door.

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 accumulating on floor and behind equipment in hard to reach areas.

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 uses hot water as the sanitization method in their mechanical warewashing operation and they do not have an irreversible registering temperature indicator. VR-A verification visit will be conducted in 10 days for a irreversible registering temperature indicator.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Employee reporting agreement doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee reporting agreement to properly inform food employees.

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. Establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDI-REHS educated and provided PIC a template plan to be implemented.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 ice scoop stored directly on top of ice machine. CDI-PIC placed ice scoop in dish machine to be cleaned and then placed cleaned ice scoop in clean plastic container on top of ice machine.

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 uses hot water as the sanitization method in their mechanical warewashing operation and they do not have an irreversible registering temperature indicator. CDI-REHS educated PIC on appropriate equipment that they must provide in order to comply.

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 cleaning needed of cabinet drawers throughout facility with dirt and debris.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored with cleaned equipment and dishes.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths being held in sanitizer that was at 50ppm. CDI-sanitizer was dumped and wiping cloths were placed into new sanitizer with a concentration of 200ppm.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed several espresso glasses and empty spice bottles soiled with dried debris but stored as clean. CDI - Items sent back for rewashing. No signature needed due to COVID-19 guidelines.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two sanitizer buckets with wiping cloths in them with concentration reading 0 ppm. CDI - Sanitizer refilled with new sanitizer.

5-205.15 Maintain a plumbing system in good repair. Observed backflow belltop detached from mop sink faucet. No signature needed due to COVID-19 guidelines.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed storage room handwashing sink blocked with equipment stored in front of handwashing sijnk. CDI, equipment removved to provide access to handwashing sink.

7-201.11 Store toxic materials to avoid contamination. -P - Observed restroom cleaner stored over and with clean utensils and equipment. CDI, cleaner relocated for proper storage.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some dry food ingredient shaker and storage containers not labeled by common name of food.

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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handler wearing wrist bands.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC did not have ANSI accredited certified food protection manager certification. CDI by instruction.

2-301.14 When to Wash - P - Observed employee pick up cup from ground, throw in trash and then proceed to pick up a clean single-service cup without washing their hands in between. CDI by instruction.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - Observed food employee touch pre-cooked egg with their bare hands. Egg reheated to 149 degrees F. CDI, employee voluntarily discarded egg.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer container below required concentration as registerd by test kit.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed middle faucet handle broken at 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 2 employees not vigorously rub hands for 10 to 15 seconds when washing their hands. CDI by instruction.

7-201.11 Store toxic materials to avoid contamination. -P - Observed spray bottle of cleaner stored on rack over equipment.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in facility. Operator stated they contacted pest control company.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of coffee stored on ground.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed clean equipment stored in container that had some splash / soil.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink in back office/storage area being used as a dump sink. CDI: PIC instructed employees that hand sink is for handwashing only. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink in back office area. CDI: Paper towels supplied.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed skim milk in reach in near register holding at 49F on counter top. Observed another carton of milk on the counter at 45F. Ensure milk is not allowed to sit out on counter at room temperature for extended periods of time. CDI: 49F milk voluntarily discarded and 45F milk placed back into reach in immediately.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee making drinks while wearing a watch.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black residue forming in reach in freezer in 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 back hand sink beginning to pull loose from wall. Ensure that sink is re-caulked properly to seal sink to wall.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P - 0 pts - Observed thermometer with food debris build up. Ensure that product is cleaned after use or every four hours. CDI - Cleaned,

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 and half on time with no timer. According to procedures product will be placed on time by buzzer or label. Buzzer or label was not on product. CDI - Product discarded. Ensure procedures are followed as written.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Repeat- Observed sanitizer reading 50 ppm under coffee machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - 0pts - Observed milk left out for extended period of time reading 51F. CDI- Placed back in reach in to cool down.

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 whole milk, half and half, and 2% reading 47-68F. Product is under a 2 hour timer but there is no procedures in place that answers all the questions required per the food code. Several procedures discovered but do not comply with all requirements. Verification required for procedures. Ensure form is filled out or a starbucks procedure is discovered.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0pts - Observed sanitizer reading 50 ppm under coffee machine. All others read 400 ppm.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - 0pts - Several items stored on the floor in the customer area. Ensure that all items are at least 6 inches off the floor.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. - Repeat - Floors - Floor cleaning needed throughout.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Clean inside ice machine.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Clean floor under 3 comp sink and where needed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker residue on sides of clear containers. Clean. Clean shelves inside small sandwich cooler.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present at time of inspection had food protection manager certification. This became a 2 point deduction January 1st 2014.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed the chlorine dish machine was not sanitizing. Return visit required. Also observed one bucket for wiping towels was reading 0 ppm chlorine. CDI - refilled.

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