STARBUCKS CONCOURSE C

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the sanitizer basin of the 3 compartment sink to be testing at 0ppm of sink and surface sanitizer at the time of the inspection while active ware washing was ongoing. CDI - PIC emptied sanitizer basin and refilled with properly concentrated 700ppm solution. 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

4-501.11 Maintain equipment in good repair. - Observed the gaskets to both of the 1 door RICs in the back kitchen area to have torn gaskets. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee lunch to be stored on the top shelf of the 2 door RIC in the back kitchen area, directly adjacent and above food for patrons. CDI - Employee lunch moved to the lower shelf of the RIC. PIC to get a bin and label it for employee food.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Saw 3 copes of old health policies (had 5 illnesses, not 6). Did not see any signed copies or documentation showing employees Had been Trained. New policy given. VR to ensure compliance. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-501.11 Maintain equipment in good repair. Torn gasket on small reach in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed several items cold holding above 41F. Observed some units above 41F. Refer to temperature chart. Per PIC, items had been placed into units about 30 minutes ago. -CDI- PIC placed opened milks above 41F on TPHC and placed other milks in other cold holding units. PIC to use TPHC until units have been repaired. **3 DAY VERIFICATION REQUIRED** **REPEAT** -3- 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 .

4-501.11 Maintain equipment in good repair. Observed ice buildup on back of lowboy unit. Repair. -0-

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands. -Pf- Observed hot water at 3-comp sink at 98F. Per PIC, water heater was replaced a few months ago. **10 DAY VERIFICATION REQUIRED** **SUBMIT SPEC SHEETS TO EHS TO DETERMINE HOT WATER CALCULATION** -0.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed several items cold holding above 41F. Observed some units above 41F. Refer to temperature chart. Per PIC, items had been placed into units this morning. -CDI- PIC voluntarily discarded opened milks above 41F and placed other milks in other cold holding units. PIC to use TPHC until units have been repaired. **3 DAY VERIFICATION REQUIRED** -1.5- 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 .

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.- EHS observed no written TPHC procedures. -CDI- EHS provided TPHC procedures and assisted PIC with filling out form. -0- TPHC procedure template may be found at: www.mecknc.gov/foodsafety

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in dishpit and dry storage area. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers wet stacked on rack beside 3-comp sink. CDI - PIC separated containers to dry.

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 wall tile inside facility by entrance door with access into wall cavity. Repair tile.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food on top shelf of RIC with customer food. CDI - PIC removed employee food.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee use her cell phone and not wash her hands before returning to her station, Observed employee wipe down counter and not change gloves and wash her hands. Observed employee put on gloves without washing her hands. Observed employee touch her hair and not wash her hands before handling food. EHS advised PIC that staff needs hand washing training. PIC had employees wash their hands and put on new gloves.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed a large amount of buildup on inside of ice machine. EHS advised PIC to clean asap.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed eggs in cooler and cream cheese packs on counter above 41F. CDI PIC 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observe employees preparing drinks with bracelets on. CDI PIC asked employee to remove jewelry.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed Single service cups stacked very high so that they are unprotected. CDI PIC removed excess cups

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no paper towels at front hand sink. CDI - Paper towels provided. -0-

REPEAT: 4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed logistics buildup in ice machine. CDI - PIC thoroughly cleaned equipment during inspection. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. For more information please visit: http://meck.co/FoodSafety 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. Observed front reach in unit unable to maintain product < 41 F. Product placed into unit prior to inspection.. CDI - Product relocated to reach-in freezer. Staff instructed to discontinue use of unit #2 until repairs complete. VR required no later than 6/16/23.

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 cups stored on floor in back room. CDI - Box removed. -0-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed logistics buildup in ice machine.

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 employee food being stored in the reach in above RTE sandwiches. Employee orange juice was open in reach in. CDI-food was relocated

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 procedures for vomiting and diarrheal events. CDI-documents emailed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -PF Observed no paper towels at front hand sink. CDI-paper towels provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety 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. Observed sandwiches in front reach in cooler that were above 41F. Sandwiches were placed into the cooler before EHS arrival. CDI-sandwiches moved to bigger reach in in back of facility to rapidly cool down.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed mold and mildew in the top interior of ice machine next to the 3-comp sink. PIC will have someone clean unit. REPEAT (full points).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a counter of half and half that was 43 F near front counter. PIC stated that they put items back in cooling units in-between use. CDI- container was placed in cooler and allowed to further chill. Suggestion given to use containers of ice on counter to assist with temperature regulations. TPHC is currently not being used on this item. (0 points)

6-501.111 Keep the premises free of insects, rodents, and other pests. Fruit flies noted in back of facility. (0 points).

4-501.11 Maintain equipment in good repair. Adjust loose door on cooler near front counter.

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. Clean floor in corners and under equipment at front counter. Clean dust from vent screens in ceiling above 3-comp sink.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. ICE MACHINE WITH PINK SLIME/MOLD BUILDUP-NEED TO CLEAN AND SANITIZE ON A FREQUENCY TO KEEP SLIME AND MOLD FREE. VR- facility has up to ten days to clean unit. REPEAT (full points)

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed container of gloves in handsink near reheat station. CDI- Container was removed.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. ICE MACHINE WITH PINK SLIME/MOLD BUILDUP-NEED TO CLEAN AND SANITIZE ON A FREQUENCY TO KEEP SLIME AND MOLD FREE. VR- facility has up to ten days to clean unit.

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 two containers of milk that were marked with time out, but no time in. Observed a conainer that was marked for "8:30 am til 12:30 pm" at 2:20 pm. CDI- All milk in containers were discarded. A new set of containers with correct markings werre placed on counter.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some flies in facility. PIC stated that pest control is working on reducing the amount.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed mold and mildew on the top interior of ice machine near 3-comp sink. VR- PIC has up to 10 days to clean ice machine, or as soo as possible.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp wiping cloth stored on counter in-between use. CDI- Cloths was taken to the back and cleaned.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer solution with less than 200ppm quatt in clear containers near espresso machine. CDI, sanitizer replaced.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in sanitzer solution with less than 200ppm quatt.

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

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 pre-packaged sandwiches coming from commissary kitchen out of temp (55F+) in sealed containers with stickers holding them shut; Cooling inside a sealed container is not an approved method; CDI Sandwiches sent back to commissary.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups stored with no protection, exposed to contamination / sneeze spray at front drink station.

NO POINTS DEDUCTED 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 inside display case, container used to hold pastry wrappers.).

4-501.11 Maintain equipment in good repair. Observed all doors to sugar / creamer station broken in need of repair; Observed handle on left side display case door broken / missing in need of replacing / repair. Observed split/torn gaskets on reach-in cooler doors in need of replacing.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed back handsink blocked by yellow tray and mop bucket. CDI: Items removed from area to allow for proper handwashing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed whole milk being left on counter, out of temperature control during service. CDI: Milk held in cooler to rapidly cool.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth used for sanitizing equipment stored in container with 50ppm quat. CDI: Bucket refilled to proper concentration

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed overstacked cups with lips exposed at bar area.

4-501.11 Maintain equipment in good repair. Observed one damaged gasket on RIC.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at front handsink. CDI: Soap replaced by employee. REPEAT VIOLATION

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer coming out of dispenser to be 0ppm. Sanitizer dispenser was used to refill buckets at beginning of inspection. Sanitizer concentrate bottle was empty. CDI: New bottle of concentrate obtained while on site. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one chorizo sandwich above 45F in cooler. All other items in temperature. CDI: Sandwich was discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths stored in 0ppm sanitizer. Sanitizer concentrate was empty. CDI: Facility obtained new bottle of sanitizer concentrate while on site.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed SS cup lips exposed in cup holders. Cup holders were overstocked.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored over packaged food for public. CDI- removed

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no hand towes at front hand sink. CDI- restocked

3-202.11 TCS foods must arrive at proper Temperatures - P,PF Observed cut melons delivered at 48 F. CDI- placed on temporary TPHC

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in red buicket at 0 ppm QAC. CDI-remade at 200 ppm

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed a stack of tray tops on handsink, preventing use of sink. CDI- sink cleared. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: Observed no towels at front handsink. CDI- towels provided.

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: Found carafes of dairy products at self-service island unlabeled. Products are held on a TPHC basis. CDI- products discarded, new labeled carafes provided.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed drying mat at 3-comp sink drainboard for cleaned utensils to be significantly soiled.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Sanitizer has cloudy, "milky" consistency. CDI- Operator Michael Reitz had sanitizer changed out. Discussed two step process of wash in place, then application of sanitizer.

7-201.11 Store toxic materials to avoid contamination. -P. Two spray bottles of cleaner stored on top of prep cooler. CDI- storage corrected

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Single service utensils in one container for ready to use with food contact end up. CDI- storage corrected.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. Hot water at 3 comp sink at 95F at initial checking during inspection. CDI- Operator called for repair personnel to check water heater. Water heater was re-set, water at 120F.

6-301.12 Hand Drying Provision - PF. No papertowels at front hand washing sink. CDI- Operator Mike Reitz, had papertowels replaced.

4-203.11 Temperature Measuring Devices, Food-Accuracy - PF. No food temperature thermometers available during inspection. CDI- Operator had thermometer replaced.

3-304.14 Wiping Cloths, Use Limitation - C. Bucket of sanitizer with cloth stored in it being stored on the floor. CDI- verbal education as to rule requirement for approved storage of sanitizer cloths.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. One stack of single service cups stored in back counter dispenser stacked out of dispenser. CDI- verbal correction. Discussed options for storage.

4-302.14 Sanitizing Solutions, Testing Devices - PF. Sanitizer strips not available during inspection today. Operator had test strips replaced today.