STARBUCKS #10389

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P .Observed sanitizer in bucket was at less than 200 ppm. Discussion with manager showed that sanitizer towel is being used to clean up spills rather than just to sanitizer after cleaning. No detergent buckets on site. Sanitizer is to be used for sanitizing after a surface is cleaned. Get separate buckets that are of a different color to keep warm detergent water with a towel for cleaning. Use sanitizer for sanitizing surfaces after they are cleaned. Adding organics to sanitizer water changes the product to a weaker or non-sanitizer. CDI by re-mixing sanitizer for bucket. 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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple of house flies in facility. Contact PCO for treatment.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees with watch, bracelet, non-smooth rings. No wrist items are allowed to be worn while working with food, and only a smooth ring is allowed to be worn while working with food.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed all single service cups not in a dispenser that individually dispenses the cups, and cup mouth contact surfaces are not protected against handling, coughs, and sneezes. Need to either change cup dispensers so that they individuall dispense cups, or leave them in the plastic sleeve that they are delivered in so that no direct handling, or coughs or sneezes are possible and cups are protected.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee wash hand and then tern off hand sink without a protective barrier. CDI - rewashed hands correctly

4-501.11 Maintain equipment in good repair. Observed crack in counter top with clear tape on top. Crack has been an entry point for maggots as recent SR has shown. Did not notice any maggots or signs of maggots but conversation with staff indicated they still see them periodically. Facility will place a ticket order for counter top repair and a ticket order for pest control. Facility must resolve issue or face permit action.

5-501.17 Provide a covered waste bin in female restrooms. No covered waste bin in female restroom.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed three containers of quat sanitizer holding wiping cloths at 0 PPM as well as 3 compartment sink. Quat sanitizer cap was not tightened enough to allow for proper pulling of quat sanitizer. EHS tightened cap and system tested at 200 ppm, PIC changed out all containers.

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 unopened boxes of cups stored on floor by kitchen side door from delivery earlier today. Ensure all single use items are stored 6 inches above the floor.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed several cardboard boxes from store in enclosure area due to overflowing of shared cardboard dumpster. EHS spoke with PIC about potential for additional pickups during times when dumpster is more full, PIC stated they would contact landlord for pick up.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 3 espresso shot glasses stored as clean that had coffee stained residue inside the glasses. CDI-PIC set aside for glasses to be 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 .

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in use tongs stored on a removable metal holder that had not been cleaned and sanitized in the last 4 hours and that only gets cleaned daily, per PIC. PIC moved metal holder to 3 compartment sink to be cleaned.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed broken drain plug in cardboard dumpster.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager during inspection. PIC showed passing test results from ANSI approved FSP in 2022, but never received certification from company with potential mailing issue and another manager has a CFPM certification, but is expired. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth in 50 PPM sanitizer that was cloudy and diluted due to usage with milk. PIC replaced with new sanitizer container that tested at 200 ppm. Repeat.

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 minor dark buildup near 3 compartment sink near drain and dish machine as well as debris on floor towards left side of WIC door. Repeat, but points not escalated due to improvement of WIC fan vents.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed cleaning chemical spray bottles hanging and stored on the side of the handwash sink near the 3 compartment sink. CDI-PIC moved bottles to chemical shelf.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 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 wiping clothes stored in sanitizer that was diluted and visibly milky in color due to wiping milk by coffee machines and tested at 50 PPM.

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 WIC shelving with moderate buildup on the grates. Repeat.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed broken drain plug in cardboard dumpster.

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 fan cover in WIC with moderate amount of dust buildup.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes on floor in WIF

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 WIC in need of cleaning. REPEAT

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 Thermometer not working, broken. Obtain new device. VR. 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. Shelves in WIC in need of cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety PIC is not a CFPM. REPEAT

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 No vomit and diarrhea clean up procedures on site, CDI - Provided.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer recorded at <50 ppm on front line. REPEAT

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 thermometer for high temp. Dish machine. VR

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety PIC does not have CFPM certification. -1 points

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety Observed employee health policy without Salmonella non-typhoidal. CDI - EHS provided updated employee health policy to PIC containing the "BIG 6" reportable foodborne illnesses and gave education on the 2017 Food Code requirements.

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 has vomit/diarrhea clean up kits but no written procedures. CDI - EHS provided PIC with written procedures and education on 2017 Food Code requirements. -0 points

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.-C Observed sanitizer for wet wiping cloths with low concentration of quat. CDI - PIC refilled sanitizer bucket to min 200 ppm. -0 points 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. -C Observed sanitizer bucket holding in-use wiping cloths stored on the floor. REPEAT -0.5 points

4-501.11 Maintain equipment in good repair. -C Observed dish machine non operational. PIC stated machine is broken and a new one has been ordered. 3-comp sink shall be used until dish machine has been fixed. -0 points

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean mold and mildew from top interior of ice machine. PIC will have someone clean it soon.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed bucket of sanitizer with wiping cloths stored on the floor under front counter. CDI- bucket was placed on a shelf. REPEAT (half points due to GC at last inspection).

4-501.11 Maintain equipment in good repair. Replace torn gaskets on refrigeration unit near front counter register. REPEAT. (Full points although some gaskets have been replaced).

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 floors in corners and under equipment in kitchen area. Clean dust from ceiling tile and a/c vents near 3-comp sink. REPEAT (half points)

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket for wet wiping cloths stored on floor in front service area.

4-501.11 Maintain equipment in good repair. Observed gaskets torn on numerous low boy coolers . Repeat.

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 throughout facility in need of cleaning.

4-501.11 Maintain equipment in good repair. Observed gaskets in need of replacement on low boy coolers 2,3,4, and 6 in need of replacement.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sweet cream sitting on counter at 57 degrees . CDI discarded.

4-501.11 Maintain equipment in good repair. Observed gasket in need of replacement on drive through low boy and low boy 5. 4-101.19 Nonfood-Contact Surfaces - C Observed cloth storage unit for oatmeal and add ins for oatmeal to be heavily soiled and to have soaked up liquids spilled on counters. CDI removed.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed back handsink by 3 comp sink without handsoap. Ensure to provide at all times. CDI PIC provided handsoap during the inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored in the walk in cooler with food for public. Ensure to store personal food in a designated area. CDI PIC removed food during the inspection.

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. Observed employee wash hands and turn the faucet off without a clean barrier. CDI educated employees on proper handwash.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed women's handsink hot water at 75F. Repeat violation. Points were not escalated due to previous violation fixed. Verification in 10 days.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed QUAT sanitizer concentration at 3 comp sink less than 50ppm. CDI PIC changed QUAT sanitizer bucket and dispensed at 200ppm.

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 at 0ppm and cloudy. CDI employee refilled sanitizer bucket to proper concentration.

5-202.12 Provide at least 100F water at handsinks.-Pf Hot water was recorded at 75F in men's room. VR.

4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Single service cups stored in sleeve, exposing to contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed skim milk holding above 45F in reach in cooler (see chart). CDI- Milk placed on TPHC, to be discarded at end of 4 hours. Monitor milk and assure milk is always placed back in coolers when done with use.

4-501.112(A)(2) For hot water sanitizing temperatures, mechanical warewashing equipment shall provide a minimum of 180F rinse water for sanitizing. -Pf High temp. unit was not properly sanitizing as strip did not turn black. Facility will call maintenance. Facility will use 3 compartment sink in meantime. VR.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed a black chair blocking access to sink. CDI- Chair moved. Keep clear access to handwash sink 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at handwash sink. CDI- Paper towels provided.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed a package of bottled water on the floor. Keep food/drinks off the floor.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed two sanitizer containers with low concentration. CDI- Sanitizer discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Found some boxes of food on floor of walk-in from morning delivery. CDI- food placed on shelves.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Sanitizer trays measured 100 ppm quat at front line.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom.