STARBUCKS COFFEE #11638

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand washing sink with visible debris. CDI. Sink was cleaned during inspection.

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 bottles stored as clean with stickers still intact CDI.. Stickers were removed

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine with black build-up on interio

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. Boxes of single service items stored on floor of hospital common area, just outside of front counter.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Cloths held in solution that was below 150 ppm quat

4-501.110. Maintain the wash solution temperature in mechanical warewashing equipment used to sanitize in accordance with the NC Food Code.- Pf: high temp dish machine showing 122.0 F during wash, 194.0 F during rinse resulted in 161.8 F surface temperature of utensils. Two cycles had to be run in order to achieve surface temperature of over 160.0 F. Asst manager stated ticket was called in previous day. Machine still in use today. Service must be done within 10 days. Notify inspector when done, and wash temperature is showing 150.0 F as specified on data plate.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: PIC unable to ensure employees have been informed of their responsibilities for reporting required symptoms, diagnoses, and exposures. Sent facility compliant employee Reporting Agreement form for facility use. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Milk 46.0 F in a reach in behind service counter. CDI- PIC voluntarily discarded. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: Thermocouple used in facility could not be made to work. Batteries likely dead. Verification within 10 days to see that working thermometer has been obtained.

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. Single service cups on floor of storage closet.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Cloths held in solution that was below 150 ppm quat

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. Paper bags for take-out stored on floor of storage closet.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash receptacle in front of hand sink. EHS had to move it to wash hands. EHS replaced recptacle and observed employees moving receptacle in order to wash hands. CDI- discussion with PIC on better placement of hand sink.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in can wash and front service area.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed prep area, especially floors, in need of general cleaning. Observed food debris such as coffee grounds on floor in prep area. Observed loose items on floor of chemical / single serve closet.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed wiping cloths used to sanitize food-contact steam nozzles stored in sanitizer trays at insufficiently low concentration. CDI - PIC emptied sanitizer trays and remixed sanitizer at appropriate concentration. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: http://meck.co/FoodSafety 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. Observed squeeze bottles used for syrup stored clean with heavy food residue inside bottles. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Cleaning of ice machine does not include a sanitization step according to PIC. Ensure cleaning of food equipment and utensils includes sanitization.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed opened containers of milk that PIC stated would be stored overnight in fridge, including over days when the facility is not open.

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 prep area in need of general cleaning. Observed food debris such as coffee grounds on floor in prep area. Observed liquid sitting on counter which dripped down when a cabinet was opened.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Milk 47.0 F in a reach in behind service counter. CDI- PIC voluntarily discarded. 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 .

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Facility unable to verify employees have been informed of their reporting responsibilities pertaining to reportable symptoms, illnesses, and exposures. PIC produced her signed agreement that was missing non-typhi salmonella. CDI- gave PIC updated Employee Health Agreement file for printing, posting, and employee sign -off. For more information on employee health policy please visit: http://meck.co/FoodSafety

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor: packaged food on floor outside of front counter.

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 does not have a measuring device for hot water sanitization. Acquire within 10 days.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. More frequent cleaning of floors needed, especially under equipment. Appeared to be old rodent droppings under equipment and near pest control devices.

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 dry hands before turning off faucet without recontaminating hands.-P: Employee washed hands before starting work after entering facility but re-contaminated hands at faucets. CDI- discussion with PIC and re-washing of hands.

6-301.11 Provide soap for handwashing at each handsink. -Pf: No soap at rear hand sink. CDI- soap provided.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Cloths held in solution that was below 150 ppm quat

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. Single service items stored on floor of common area outside confines of permitted space. Items were delivered previous day. Box of single service items and sleeve of cups on floor of storage closet.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: All items temped in small reach-in were above 41F. Refer to temperature chart. All TCS food in reach-in voluntarily discarded and use of equipment discontinued until serviced. Verification within 10 days. No signature due to Covid 19 precautions.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Cream in reach-in 44 F. Voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Cloths in sanitizer registering less than 50 ppm quat.

5-202.12 Provide at least 100F water at handsinks. -Pf

4-501.11 Maintain equipment in good repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build-up in gaskets of reach-in coolers at front.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Black build-up on ice shield in ice machine.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Solution in trays for holding wiping cloths measured less than 150 ppm quat.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Found opened and partially consumed employee drink in refrigerator, drink was not in designated storage area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found butter packets above 41 F in reach-in cooler. CDI- moved butter to stand-up refrigerator. PIC stated unit had been holding higher than 41 F. Have unit evaluated for effectiveness.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Found cloths in solution less than 150 ppm sanitizing quat.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build-up on ice machine baffle. Clean more frequently to prevent build-up.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Found sanitizer bucket and sanitizer tray showing 50 ppm Quat. Maintain 150 -400 ppm.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Container of sanitizer with cloth stored in it stored directly on the floor. PIC Cheryl Orndorff advised that until last night, they had been storing it on a small riser. CDI- PIC corrected storage.

4-501.11 Maintain equipment in good repair. Torn gasket in prep cooler. Replace gasket. (0pts)

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer in pans at steaming wands measured about 50 ppm quat. CDI - PIC changed solutions once again and decided to try changing procedures. She will try soaking the clean cloths in a large container of sanitizer at the proper strength before wringing them out and placing them into a small pan with freshly made sanitizer. Continue to monitor.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Quat sanitizer read below 100 ppm in all buckets. CDI- Replaced to read 200 ppm.

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

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Repeat - Observed build up in the ice machine. CDI- Ice machine was cleaned during inspection. 4-501.114 Maintain sanitizer at correct concentrations. -P - All quat sanitizer solutions read 50 ppm. CDI- All solutions were replaced to read 200 ppm. Although policies may state that sanitizer shall be changed every 2 hours, sanitizer solution concentration may decrease with constant use and when it become soiled. Sanitizer solution should be changed at a frequency necessary to maintain 200 ppm at all times to ensure that all surfaces are being properly sanitized.

. 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. - 0pts - Quat sanitizer solutions for steam equipment was visibly soiled. CDI- PIC changed solution.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - 0 pts - Observed some single service boxes stored on the floor. Ensure that all items stay at least 6 inches off the floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - Minor cleaning needed in some storage cabinets.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed black build up at chute area of ice machine. Verification required.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed one bucket of sanitizer being stored on the floor. CDI by education and bucket removed from floor.

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 general cleaning needed within cabinets storing single use items (splash and spills marks).

5-202.12 Provide at least 100 F water at all handsinks.-Pf Observed hot water temperatures at hand washing sinks below the required 100F (Hot water handsink service area - 87F, Hot water at handsink in back room - 93F). VR visit within 10 days.6-301.14 Post a hand wash sign at each handsink. Observed no hand washing signage in the restrooms used by the food employees. Several hand washing signs to be given to PIC.

3-304.12 Store in-use utensils in holding containers that are washed, rinsed and sanitized on a routine basis. Observed two in-use utensils being stored in a container in need of cleaning. CDI - PIC moved holding container to dish area for cleaning.

6-305.11 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee handbag and employee jackets stored on a ledge beside single use items. CDI Items were relocated.