STARBUCKS COFFEE # 29481

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 1 food employee turn faucet off with bare hands after washing. CDI, employee rehashed hands and used barrier to turn off faucet and prevent decontamination of hands.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing in outdoor dumpster and lid partially left open. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed some plastic containers wet stacked.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids left open.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean towels on ground.

4-501.11 Maintain equipment in good repair. - Observed split gasket on WIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed skimmer being stored as clean with visible debris on it during inspection. CDI - PIC removed and placed in dish pit to be rewashed. 0 pts. 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 .

4-501.11 Maintain equipment in good repair. Observed shelving units in WIC rusted and in need of replacement. 0 pts.

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 food debris on bottom of RIFs during inspection. More thorough or frequent cleaning needed to preclude pest harborage. 0.5 pts.

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 sweet cream in WIC being cooled after being prepared at ambient with no change in temperature after an hour. Cream was in a covered plastic container and had not been stirred. CDI - PIC had employee stir cream and vented container to allow for quicker cooling. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in a solution of 50ppm quat during inspection. Sanitizer is properly concentrated coming out of the dispenser and cloths are pre soaked before being placed in solution. EHS recommends deeper containers or more frequent changing.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic hotel pans being stored as cleaned wet stacked together during inspection. CDI -PIC unstacked pans to allow for air drying.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed both dumpster and recycling receptacles uncovered during inspection. EHS advised PIC to keep lids closed to avoid attracting pests.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed in use sanitizer bucket with zero quat sanitizer solution in bucket. CDI-PIC emptied sanitizer 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

6-501.12 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 ceiling vents above reach in freezers and dry storage area with dust build up. Clean as needed. -REPEAT-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects in back kitchen 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. Caution should be used to minimize food exposure. Observed ceiling vents above reach in freezers and dry storage area with dust build up. Clean as needed.

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 was not certified as a food protection manager.

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 Written procedures for vomiting or diarrheal events were not available. CDI: EHS provided a copy of written procedures.

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 immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands for approximately 5 seconds and turn off faucet with bare hands. EHS provided instruction to employee on proper hand washing and instructed employee to rewash.

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 sanitizer in bucket on prep counter with a low level of concentration, approximately 50ppm of quat. CDI: PIC changed out sanitizer to required level of sanitizer.

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 several containers of milk, oat milk and cream in various coolers along serving counter being held above 41F. CDI: PIC voluntarily discarded items. Recommend storing less containers in coolers to allow more air flow in units.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed crates of milk being stored on floor in WIC. Store items at least 6 inches off the floor. REPEAT

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee food and drink stored above facility food items in the walk in cooler. - 0.5 -

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink at drive thru. Replaced during inspection. - 1 -

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of food items stored on floor in back storage room and walk in cooler. Maintain items 6 inches off of the floor. - 1 -

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 - use lids stored on floor by drive thru. - 0 -

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 Provide max/min thermometer for high temp dish machine. EHS spoke with new manager employee who started after last inspection. Reminder to get max/min thermometer by next inspection. - 0 -

4-501.11 Maintain equipment in good repair. Shelves beginning to rust in the walk-in cooler. Equipment shall be maintained in good repair. Replace rusted shelves. 0 pts.

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 walk-in cooler have dried milk residue accumulating on them. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. 0 pts.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Repeat - Sanitizer solution buckets at espresso machines both measured less than 150 ppm quat on test strip. Sanitizer is used to clean espresso milk wand. Quat sanitizers shall be 150-400 ppm. Bulk container at 3-compartment sink was almost empty. CDI - Manager replaced container of sanitizer and then replaced all the buckets with 200 ppm solution.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Repeat - Oat milk in reach-in cooler measured 51F and nonfat milk in reach-in cooler measured 59F. TCS foods in cold holding shall measure 41F or less. Do not leave milk out unless using time as a public health control. CDI - Milks moved to walk-in cooler to cool.

3-304.14 Wiping Cloths, Use Limitation - C - Wiping cloth buckets for general cleaning measured less than 150 ppm on test strip. Wet wiping cloths shall be stored in sanitizer solution when in between uses. The sanitizer solution must be at appropriate concentration (150-400 ppm for quat). CDI - Buckets refilled with 200 ppm solution. 0 pts.

4-602.13 Nonfood Contact Surfaces - C - Milk residue on the interiors of reach-in coolers beneath espresso machines. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed front of house sanitizer solution in use to wipe down steaming wand on espresso machine at less than 50 ppm quat sanitizer. CDI - corrected to 200 ppm quat. Use test strips frequently to ensure sanitizer solution used to sanitize food contact surfaces is at the proper concentration. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dried material on interior drop plate and interior sides of bulk ice machine. Clean to prevent contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed container of open coconut milk in reach in cooler at 48f. All other TCS milks in the cooler were 41f or lower. CDI - PIC placed in WIC to quickly chill to 41f. Do not allow TCS milks to sit out of refrigeration. Once opened, maintain open TCS milk products at 41f or lower. REPEAT - 1.5 points

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service lids in various dispensers at front line with splatter/debris present.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on walk in cooler door. Repair/replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris and/or dried liquid accumulation in front line cabinetry.

5-501.17 Provide a covered waste bin in female restrooms. No covered waste receptacle in restroom used for female employees. Provided a covered waste receptacle in restrooms used for female employees. REPEAT - 0.5 points

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 dark residue and/or debris on flooring under/behind equipment in back of house and under shelving inside walk in cooler. REPEAT - 1 point

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed open partially used coconut milk at 55f and open partially used almond milk at 49f both in front line reach in cooler. CDI - both products discarded. Ambient air temperature of unit 38f and all other items in cooler holding at 41f or lower. Do not allow open coconut milk, almond milk, or soy milk to sit out of refrigeration. Once opened, keep refrigerated at 41f or lower.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open for majority of inspection. Keep back door closed to prevent pest entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few house flies present in front of house areas.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Multiple wet used wiping cloths laying on equipment surfaces in front of house areas. Once used, return wiping cloths to sanitizer solution or remove to soiled linen receptacle.

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

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. Debris buildup present on back of house floors at baseboards and under equipment. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris in small reach in coolers (sandwiches) and dust build up on fan in walk in cooler.

6-501.12 Cleaning, Frequency and Restrictions - C: Observed standing water on floor in drive thru area.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Observed containers stored in front of handwashing sink behind front counter. CDI, containers relocated to provide access to handwashing sink.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed container of clean linen stored on ground near 3 compartment sink. Store clean linen 6 inches from the ground.

5-501.110 Storage Refuse, Recyclables and Returnables - C - Observed some trash and cardboard stored outside and around outdoor dumpster. Keep free of trash to prevent pest harboarage.

2-301.14 When to Wash - P - Observed food employee pick item up off of the ground then handle clean equipment without washing their hands in between. CDI by instruction.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outdoor dumpster lid broken, dumpster lids left open and some trash accumulating around outdoor dumpster. 5-501.16 Provide waste bins in required areas including at hand wash sinks. Observed no waste bin near hand washing sink in kitchen.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of pre-packaged food stored directly on the floor of walk in cooler. CDI: PIC immediately relocated product to the top shelf.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed a stack of single service cups near drive through area overstacked with lip contact surface exposed to air. CDI: PIC discarded overstacked cups.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P.Observed nozzles dunked in milk not washed, rinsed prior to sanitization. every four hours.