STARBUCKS #19547 DUKE ENERGY CTR

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed facility without employee health policy. CDI- EHS sent policy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 with the single service items.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed back handwashing sink blocked by large bins. CDI- Removed.

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 items stored right beside the hand wash sink. Items exposed to splatter contamination. Provide partition/ barrier or record items.

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 floors on service line with absorbent concrete. Get repaired.

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 ice bin lid in need of cleaning.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floors on front line where coffee is made absorbent concrete. Floors are not smooth and easily cleanable. CDI- Get repaired.

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 box of single service items on the floor. Observed box of single service cups stored directly beside hand sink in the back kitchen area. Area is exposed to splatter. Barrier need if dry storage is to remain in the area.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floors in service area with exposed concrete. Floors were wet and absorbing the spilled drinks. Repair floor so that it is non- absorbent.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed oat milk, almond milk and cream holding above 41 in the low reach in unit. CDI- Milks discarded. This is the fourth consecutive time facility has been out on cold holding. Facility must complete a risk control plan and create temp logs to track cold holding. If Facility CANNOT gain compliance, an INTENT TO SUSPEND may be issued. EHS left a copy of the RCP with the manager. RCP must be filled out come sent to EHS by Friday 12/6/24. If facility fails to complete plan and still has cold holding issues an ITS will be issued. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area.

4-501.11 Maintain equipment in good repair. Observed low reach in holding above 41F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed almond milk on counter and 2% milk in reach in cooler holding above 41F. EHS observed 2% milk not being returned to reach in after making drinks. CDI: Almond milk voluntarily discarded. 2% milk cooled in refrigerator and sold within 15 min due to volume. EHS recommends placing product on TPHC if they cannot be maintained at 41F and below. REPEAT VIOLATION Future violations will result in a Risk Control Plan and/or permit action. 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 .

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 carafs of milk held at the drip coffee station are placed on TPHC. Facility had no written procedures however verbally described the procedures and had products labeled correctly. CDI: Written procedures completed during inspection. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 in side of cold brew reach in coolers with coffee spills. PIC stated there is an open maintenance ticket for this because the dispenser mechanism is leaking from the inside. REPEAT VIOLATION Significant improvement as previous violations corrected.

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 cracked floor tile in front of ice machine and in front of thawing reach in.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed half and half and sweet cream in reach in coolers above 41F. PIC stated that products were on the counter from baristas making drinks. CDI: Products rapidly cooled in reach in coolers. Due to volume, products will be used within 4 hours of facility opening. EHS recommends placing product on TPHC if they cannot be maintained at 41F and below. REPEAT VIOLATION 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer at 100ppm quat in large buckets. CDI: Buckets refilled to proper concentration. Sanitizer had been made with hot water. Ensure sanitizer is always filled with cold/room temp water.

4-501.11 Maintain equipment in good repair. Observed torn gasket on reach in cooler with milk (second from the pick up area) on the line.

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 shelves in the back of house 2-door reach in milk cooler with build up. Observed coffee spill in the single door reach in next to the desk. REPEAT VIOLATION

5-205.15 Maintain a plumbing system in good repair. Observed mop sink with slow drain. Have sink cleaned out. PIC stated this is due to coffee grounds in the drain. Observed one of the 2 bathrooms has a commode that is not functioning. PIC stated that a ticket was placed this morning for Starbucks maintenance to repair the issue.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Egg bites recorded above 41F. CDI - 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 .

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 high temp. Dish machine thermometer on site. VR

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. Shelves in back reach in cooler in need of cleaning.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Handsink blocked by ladder and trays laying over sink. CDI- Access cleared. 6-301.11 Provide soap for handwashing at each handsink. -Pf No soap in restroom handsink. CDI- Provided.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer recorded too low. CDI Exchanged for proper sanitizer. REPEAT

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Ice scoop stored on Top of dirty ice machine.

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 Facility did not have an adequate vomit and diarrhea clean up procedure. CDI - Given.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer recorded at <50ppm Quat. REPEAT. Exchanged, CDI

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at back handsink, CDI- Provided.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Sanitizer in buckets recorded below 50ppm Quat. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Cloths stored at sanitizer concentration recorded at <50ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of plastic bins in back area.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee drinks stored on the shelf commingled with syrup mixes. Facility did have a designated area. Ensure to store in a designated area. CDI PIC removed drinks during the inspection. Repeat violation. Points were not escalated due to improvement seen in using designated areas for employee personal items.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed QUAT sanitizer bucket cloudy with concentrations of 0 ppm. Ensure to replace. CDI PIC refilled QUAT sanitizer bucket to 200 ppm. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed QUAT sanitizer bucket stored on the floor in the expo area. Ensure to remove off 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 boxes of plastic cups, lids, sleeves, and sugar packets stored on the floor throughout facility. Ensure to store off the floor to prevent from contamination.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer coming out of dispenser half way through inspection below 200ppm quat. PIC will hand dilute quat chmeical. Chemical company will be out to fix issue. VERIFICATION REQUIRED

3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee food stored over customer food. Employee food was in a designated bin, but the bin was stored on a middle shelf in the reach in cooler. Ensure employee food remains on the lowest shelf.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers stored as clean. b

4-501.11 Maintain equipment in good repair. Observed shelving in reach in coolers beginning to chip and rust. Repair or replace shelving. REPEAT VIOLATION Improvement from previous inspection.

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

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 cabinet under coffee makers with laminate damage on shelves. Observed some laminate damage in drawer to the left of drink pick up/expo area.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at kitchen handsink. CDI: Soap provided. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed kitchen handsink blocked by broken down boxes leaning in front of it. CDI: Boxes moved. REPEAT VIOLATION

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 employee put new milk carafs out but did not restart timer which is used to track how long they go between changes. CDI: Timer started by PIC.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths in 0ppm sanitizer. When employee refilled sanitizer containers, quat was at 100ppm. CDI: Containers refilled again, but this time with cold water and cloths were soaked in sanitizer before placing in buckets. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed split gasket on reach in cooler in kitchen.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf REPEAT Observed hand trucks blocking hand sink for duration of inspection. CDI: EHS suggested storing hand trucks in back storage closet when not in use so that hand sink stays clear which encourages use.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue present on utensils and containers being stored as clean. Remove stickers before washing to ensure debris does not stick to surfaces.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. REPEAT Observed wiping cloths in sanitizer buckets that were measuring 50ppm quat. EHS suggested switching out sanitizer buckets more frequently to ensure proper concentration at all times. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket being stored on the floor behind counter. EHS suggested placing bucket on crate to raise it higher than the floor. EHS also advised PIC to not store bucket under sewer line.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by large rolling trashcan. CDI: Trashcan relocated. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at kitchen handsink. CDI: Papertowels provided.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black and pink build up where shield meets the wall of the ice machine. REPEAT VIOLATION

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 lids stored easily accessible to public with no protection, on top of milk steamers.

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

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build up on ice shield in ice machine. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed stock sanitizer solution empty at 3-comp sink. CDI: Stock bottle replaced with new bottle.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several containers with sanitizer and wet cloths where the sanitizer was below proper concentration. CDI: Containers filled to proper concentration of sanitizer. See #14 REPEAT 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. Observed handsink not fully draining water in back kitchen. Improper drainage has lead to black buildup in the sink, along with standing water.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink near 3 comp sink blocked by boxes and equipment. CDI-items relocated to provide access.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer in buckets below 200 ppm Quat. CDI-buckets replenished with correct concentration of saniizer.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several powders and condiment containers not labeled as required. CDI-PIC properly labeled containers.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed soiled tongs and a knife stored in a soiled container next to the convection ovens. CDI-items sent to be rewashed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying untensils at 3 compartment sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to interior surface of reach-in cooler at front line.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths being stored in containers of sanitizing solution reading 0ppm QUAT on front counter. CDI- Sanitizing solutions were remixed to 200ppm QUAT.

4-502.11(A) Maintain utensils in good repair. Observed container used to hold ice scoop in front area, cracked and chipped. CDI-Containers was removed to be replaced. 4-501.11 Maintain equipment in good repair. Observed gaskets beginning to peel of doors on low boy prep coolers.

2-102.12 Certified Food Protection Manager - C At least one person on-site in a managerial capacity shall be an ANSI accredited certified food protection manager. Observed nobody on site with certification. CDI by instruction. Repeat.

2-401.11 Eating, Drinking, or Using Tobacco - C An employee shall eat in esignated areas where the contamination of exposed food and clean equipment can not result. Observed an employee eating behind front prep counter near register. CDI by instruction.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Food contact surfaces shall be cleaned to site and touch. Observed container lids accumulating soil buildup. CDI, operator relocated containers for cleaning. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Provide sanitizer at proper concentration. Observed quat sanitizer in several containers below required concentration behind front counter. CDI operator refilled sanitizer to proper concentration.

3-304.14 Wiping Cloths, Use Limitation - C Wet wiping cloths shall be stored in sanitizers and containers of sanitizer shall be located so that contamination of equipment or food is prevented. Observed several wet wiping cloths stored in shallow containers of sanitizer not submerged. Observed several containers of sanitizer located over low prep refrigerators with splash on prep table.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Store clean equipment and utensils in a clean, dry area. Observed clean ice scoop stored on container collecting soil. Observed a trash can stored next to single-service cups in back storage room on storage rack.

4-602.13 Nonfood Contact Surfaces - C Nonfood contact surfaces shall be free from an accumulation of soil. Observed cabinets behind front counter accumulating coffee grinds and soil.

2-102.12 Certified Food Protection Manager - CAt least one person on site in a managerial capacity shall be an ANSI accredited certified food protection manager. Observed nobody on site with certification. CDI, repeat.

3-305.11 Food Storage-Preventing Contamination from the Premises - CGeneral Comment: Food shall be stored in a clean, dry location. Observed sweet and low and other foods stored on rack next to handsink and no barrier between rack and handsink. Observed some splash on rack when handwashing.

2-303.11 Prohibition-Jewelry - CFood employees shall not wear jewelry on their wrists or fingers except a plain wedding band. Observed several food employees with watches and wrist bands on their wrists.

3-304.14 Wiping Cloths, Use Limitation - Cloths in-use for wiping counter and other equipment surfaces shall be held in between uses in a chemical sanitizer solution and containers of chemical sanitizing solutions shall be stored off of the floor and used in a manner that prevents contamination of food, equipment and utensils. Observed several small plastic containers being used to store wet wiping cloths and located on food preparation countertops as well as above reach-in refrigeration units throughout prep line. Observed wet counter surfaces around these sanitizer containers at prep line. Observed little to no sanitizer in these containers and wiping cloths not submerged in sanitizer solution. Observed a large container of sanitizer in bucket located on ground behind front counter. Observed some single-service cups stored on wet surface on counter next to sanitizer containers. Repeat.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CObserved boxes of single-service cups and articles stored on ground in storage room.

4-501.14 Warewashing Equipment, Cleaning Frequency - CWarewashing sinks shall be cleaned as often as necessary to keep them clean. Observed coffee and tea stains and other soil on drainboards around 3 compartment sink.

4-602.13 Nonfood Contact Surfaces - CGeneral Comment: Nonfood contact surfaces of equipment shall be free from accumulation of soil. Observed some low cabinets accumulating soil and in need of cleaning behind front counter.

2-102.12 Certified Food Protection Manager - CAt least one person in a managerial capacity shall be an ANSI accredited certified food protection manager. Observed nobody on site with certification. CDI by instruction. Repeat.

2-401.11 Eating, Drinking, or Using Tobacco - CGeneral Comment: Employees may drink from a closed beverage container if container is handled to prevent contamination of equipment and hands. Observed employee beverage with a twist top lid stored on shelving unit above clean linen.

5-202.12 Handwashing Sinks, Installation - PFGeneral Comment: Handwash sinks shall provide hot water of at least 100 degrees F. Observed hot water at handsink behind front counter below 100 degrees F. CDI, operator adjusted hot water valve below handsink and hot water is not provided at correct temperature.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - PFood contact surfaces shall be clean to site and touch. Observed 2 tea pitchers with soil residue accumlating on lid and top of pitcher. CDI, employee cleaned pitchers during inspection.

3-304.14 Wiping Cloths, Use Limitation - CCloths in-use for wiping counter and other equipment surfaces shall be held in between uses in a chemical sanitizer solution and containers of chemical sanitizing solutions shall be stored off of the floor and used in a manager that prevents contamination of food, equipment and utensils. Observed several small plastic containers being used to stored wet wiping cloths located on countertops above refrigeration units and food preparation surfaces throughout prep line. Observed wet counter surfaces near a sanitizer container. Observed little sanitizer in the containers and wiping cloths were not held in the concentration, but sitting on top and not submerged. Observed large container of sanitizer in bucket located on ground behind front counter

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CSingle-service items shall be stored 6 inches off of the ground. Observed several boxes of single-service cups stored on ground in dry storage area near 3 compartment sink.

General Comment- Observed PIC without certification. Certification required for PIC on-site at all times after 1/1/14.

Maintain all food contact surfaces proper cleaned and sanitized. Observed sanitizer not dispensing from dispenser at 3-compartment sink area and bucket reading 0ppm quat. Top removed and facility will mix manually with test strips until Ecolab and repair machine.

General Comment- Maintain proper storage of single service. Observed single service cups without proper protection at front counter (in open metal sleeves with lips exposed). Also observed boxes of single service cups stored on the floor in the back storage area. Maintain off of floor.