TARGET #T-0966 FOOD AVENUE

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed several containers of coffee additives stored on top of Starbucks hand sink. Observed missing paper towels for the Starbucks hand sink. CDI - Items were removed and paper towels were provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 70 degree marinara cups on the counter. CDI - Items were voluntarily discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed the walk-in freezer compressor dripping ice onto boxes of food.

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 shelving used to store bakery utensils with food debris accumulation, floor of WIC under shelving with residue accumulation. Increase cleaning frequency.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at Starbucks hand sink. CDI: Food employee provided paper towels.

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 strips or dish machine thermometer for measuring max/min temp of dish machine. EHS will return within 10 days to verify facility obtained thermometer. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheese and pizza sauce in flip top cooler cold holding at temperatures between 47F and 51F. CDI - Flip top cooler was closed to allow items to cool. Items cooled to 41F by end of inspection. -0 points- 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 .

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 of debris and clutter on floor of walk in freezer. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

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 Observed no vomit/ diarrhea plan. CDI- EHS sent plan.

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 the walk in cooler in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jackets stored on the racks with customer items.

REPEAT VIOLATION: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer in Starbucks area at 0ppm. CDI: dumped and refilled to proper concentration. Observed wet soiled cloth on counter at Starbucks area. CDI - sanitizer was remade. -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 a box of lids on the back storage room floor. -REPEAT-

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 gaskets on refrigeration units in the Starbucks accumulating residue. Clean and maintain.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee aprons stored with facility food supplies on storage shelf.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer spray bottle stored on prep table in at front counter area. CDI: spray bottle was relocated.

REPEAT VIOLATION: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer in Starbucks area at 0ppm. CDI: dumped and refilled to proper concentration. Observed wet soiled cloth on counter at Starbucks area.

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 portioned cups stored on the floor at back area next to can wash.

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 thermometer provided for high temperature dishmachine was not accurately reading final rinse temperature of hot water. CDI: 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. Cleaning is needed on green shelving rack inside proofer.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed one of the handsink without paper towel at the back. CDI. PIC placed one at the sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed milk in RI, chicken in prep unit cold holding at temperatures above 41F. CDI. PIC voluntarily discarded.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wet wiping cloths stored directly on prep table. CDI. PIC removed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed dishes stored directly in handwashing sink. CDI. PIC removed.

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 cheese in the WI with a wrong date mark on it. CDI. PIC date marked.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food in the kitchen without a hair cover. CDI. PIC provided one.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in the microwave at the kitchen area. Needs to be cleaned.

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 COMMENT: Observed employee washing hands for less than 15-20 seconds, not using paper towel to turn off faucet. CDI by instruction of PIC to employee. Employee washed hands properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P COMMENT: Observed one container of pizza sauce holding at 49F. PIC unable to verify if employee refreshed pizza sauce recently or not. Equipment and all other TCS foods holding appropriately; PIC voluntarily discarded sauce to ensure safety.

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 hot dogs opened 8-5 without date mark. Observed opened pepperoni in the walk in cooler with incorrect discard date (still in date, but facility is added an extra day to food). CDI. PIC correctly labeled the hot dogs and the pepperoni.

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 no written procedures for hot holding pizza, wings, creamer, and pasta on time. Written procedures were found for hot dogs on roller. PIC believes it may be located in a different location. PIC will email me procedures if found or a time sheet will be filled out with the help of the EHS. I will return within ten (10) days to verify compliance of violation.

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. COMMENT: Replace light out in the storage room by the three compartment sink.

General Comment. 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Asked food employees about employee health policy and they were not aware of one. The five symptoms and illnesses could not be named. CDI- Employee health policy was given to be posted so that employees are consistently looking at it and will know them for next inspection.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. In dry storage area observed boxes of lids, cups, and straws being stored directly on floor.

General Comment. 4-501.11 Maintain equipment in good repair. In Starbucks observed split gasket in prep cooler. Gasket needs to be replaced.

4-601.11 Keep the equipment clean to avoid build up of dust, food residue, or debris. Observed cleaning needed on floor drains and inside cabinets. Inside dry storage area. REPEAT

4-601.11 Keep the equipment clean to avoid build up of dust, food residue, or debris. Observed cleaning needed on floor drains and inside cabinets. REPEAT violation but only half points taken as improvement noted.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flies around floor drain in Starbucks area.

4-501.11 Maintain equipment in good repair. Observed torn gasket on two door cooler in Starbucks 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 on some chemical bottles and food debris from inside cabinets in Starbucks area. Keep floor drains clean. REPEAT.

2-301.14 Wash hands after activities that contaminate them.-P Observed employee enter work area without washing hands. Employee did not handle any food or single service items but went to register. CDI-employee stopped and asked by PIC to wash hands before beginning work.

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 straws stored under drain line of soda machine.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning inside cabinets and removal of fly traps that are full in Starbucks area.

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 one pan of cooked sausage date marked incorrectly due to employee mistake, sausage did not exceed 7 days of hold. CDI-label corrected.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies around drains in Starbucks area. Observed live flies in kitchen. According to last Pest Control visit from Copesan on 5/25 there were presence of flies on fly paper but no corrective action written on visit sheet. Facility will move and clean behind and around all equipment, clean pipes and floor drains when closed for the night.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris, coffee debris, and sticky residue on equipment and inside cabinets throughout Starbucks area. Cleaning needed on cooler gaskets and equipment used for storing cups.

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. Observed food debris, coffee debris, sticky residue, and mildew on floors throughout Starbucks area.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed foreign object in ice in ice machine. Unable to determine what object was. CDI-object and surrounding ice removed.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in Starbucks area 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 spills and stains in cabinets in Starbucks area.

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 in walk-in cooler a container of sausage and eggs with a discard day of 8 days. CDI - Products discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies around syrup flavor bottles in Starbucks area.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed a container of pasta cooling with lid on tightly in walk-in cooler. PIC reported that pasta was thawed out today and will be used this evening. Pasta observed at 50F in center. CDI - product vented to allow for rapid cooling.

4-602.11 Equipment Food-Contact Surfaces and Utensils shall be clean to sight and touch. Observed pink slime buildup in ice machine. CDI - PIC instructed employee to start cleaning process of the ice machine.

4-602.13 Nonfood Contact Surfaces shall be cleaned at a frequency to prevent accumulation of dust. Observed dust buildup on shelving under the hot hold equipment.

3-305.11 Food Storage-Preventing Contamination from the Premises. Observed one bag of pretzel mix with a chip clip on it. Once opened, transfer dry goods to a container with lid or zip lock bag.

4-602.13 Nonfood Contact Surfaces. Need to clean build-up from shelving inside walk-in cooler.