STARBUCKS COFFEE CO #25058

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various items in sandwich lowboy 1 and 2 holding above 41F during inspection. Ambient in sandwich lowboy 1 holding at 50F. Unit was improperly stocked, and door was unable to close. Ambient in sandwich lowboy 2 35F. CDI - All out of temperature foods voluntarily discarded. Sandwich lowboy 1 restocked and allowed to cool. Ambient dropped to 41F. 0 pts. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed various boxes of food being stored on floor in WIF during inspection. Ensure all foods are stored at least 6 inches off the ground at all times. Repeat. 1 pt.

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 Observed Min/Max thermometer on site out of commission during inspection. Repair or replacement necessary. 10 day VR required. 0.5 pts.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no trashcan easily accessible to back handsink during inspection. Ensure all handsinks are properly stocked with easily accessible waste receptacle. 0 pts.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer wipes being stored above paper towels. CDI: Paper towels were relocated.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food being stored on the floor inside walk in freezer.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink in back kitchen area without paper towels. CDI: PIC provided paper towels.

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 oat milk cooling at a rate of 0.04F/min inside reach in cooler. Through discussion with PIC, alternative milks are held at room temperature in dry storage until needed, then opened and placed directly in reach in coolers. CDI: Oat milk was placed in walk in freezer to cool. 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 sanitizer cloths being held in 0-100ppm 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. Observed single service items being stored on the floor in storage closet upstairs.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed an employee decontaminate hands by turning the hand sink faucet off with bare hands. CDI - Employee was educated on proper techniques, such as turning the faucet off with a paper towel.

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 no TPHC policy for coffee creamer. CDI - EHS provided during inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed milk and boxes of food stored on the floor of the walk-in cooler and walk-in freezer.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee wearing several rings while labeling food. Observed an employee with a long beard and no restraint.

4-501.11 Maintain equipment in good repair. Observed a leak in the walk-in freezer compressor that was forming a large block of ice and ice build-up on the floor.

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 Observed no irreversible thermometer for the high temp dish machine. CDI - Manager from a separate Starbucks delivered a thermometer before the end of inspection.

5-403.12 Condensate and Non-sewage liquids shall be disposed of with proper drains. Observed a coffee machine condensate tube draining into a dump sink.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Repeat- Observed milk in different coolers >41F. Thermometers inside fridges reading 50F. Have units serviced, coils cleaned, etc 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed digital thermometer not working. PIC couldn’t find back-up. Verification Required

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. Repeat-Observed single service cups over stacked in cup dispenser behind the line. Cup lips exposed to staff walking by and potentially splash/spillage from drink making and equipment use.

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. Repeat- Observed no operable measuring device for high temp dish machine.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed some trash and a lot of cardboard on ground below dumpsters.

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 flooring ponding under equipment. Flooring with build-up behind equipment.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed coconut milk in reach in cooler above 41F. All other items in cooler were at or below 41F. Employee stated they had left the milk on the counter when busy making drinks. CDI: Milk was voluntarily discarded. REPEAT VIOLATION. Points not escalated due to all equipment working today and this being the only item out of temperature. 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 .

4-903.11(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 over stacked in cup dispenser behind the line. Cup lips exposed to staff walking by and potentially splash/spillage from drink making and equipment use. Observed boxes of single service items stored on floor in upstairs storage room. Facility has shelving on site but the shelving is not yet built.

4-501.11 Maintain equipment in good repair. Observed reach in cooler where cream is held with torn gasket. Observed reach in cooler near drive thru where coconut milk and juices are held with a gasket that is falling off of the door and damaged.

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 Observed no temperature measuring device available for facility's high temp dish machine. VERIFICATION REQUIRED

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 significant ice build up in walk in freezer, floor in need of sweeping in walk in cooler, and shelving in walk in cooler with debris and build up. Ensure more frequent cleaning. PIC stated a ticket for the ice in the walk in freezer has been placed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed no lids on cardboard dumpster. Observed door to dumpster open. CDI: Door closed. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no 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 dust build up on AC vents above ice machine. Observed debris under shelving in back kitchen area.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no towels at the back of house handwash sink. CDI - PIC supplied napkins for hand drying. Paper towels were in order that arrived prior to inspection.

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 regular milk, oat milk and soy milk in reach-in under front counter coffee machine above 41F. Ambient air temperature of unit was observed at 50F. PIC moved all items to another reach in cooler. Discontinue use of unit until it can maintain items at 41F or below. A VR will be conducted within 3 days to verify repair of unit or continued non use. - 1.5 -

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee on front line with beard that was not wearing any beard restraint. - 0.5 -

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed team member turn off the faucets with bare hands and then continue to make food. Ensure that team members are aware of using a barrier to turn the faucet off to prevent possible contamination from the handle. CDI- Team member educated and hands were rewashed during the inspection.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed wiping cloth bucket stored on the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes left wet stacked on top of each other. Food establishment shall implement methods such as pyramid stacking to combat air drying.

5-205.15 Maintain a plumbing system in good repair. Observed sink with a leak on the faucets handles. CDI- Tightened during the inspection by the PIC.

6-501.16 Store mops for air drying after use. Observed mop stored in a manner that will contaminate the handle. Ensure that mop is stored inverted with the strings facing downward.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed person in charge using the hand washing sink to wet a dry wiping cloth. CDI- Person in charge was educated on uses for the hand washing sink.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy buildup in ice machine. Recommend to clean as often as needed to avoid buildup. Recommended higher cleaning frequency.

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 half and half in two different areas stored above holding threshold of 41F. Half and half were moved to reach in cooler to be cooled below threshold.

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 facility does not have written cleanup procedures for vomit and diarrheal events. CDI: EHS discussed with PIC and provided a copy via email. REPEAT VIOLATION -0.5-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy buildup in ice machine. Recommend to clean as often as needed to avoid buildup. REPEAT VIOLATION -1.5-

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed wiping cloth bucket stored on the floor. -0-

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 a box of to-go coffee bags stored on the floor. -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 Observed no temperature measuring device available for facility's high temp dish machine. REPEAT VIOALTION VR within 10 days. -0.5-

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 written procedure for employees to follow when responding to vomiting or diarrheal event. CDI, EHS emailed facility a guidance document for a diarrheal/vomit plan.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.. Observed minor build up inside the chute of ice machine. EHS advises facility to increase cleaning frequency of ice machine.

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. Observed no approved max/min thermometer to test the temperature of high temperature dish machine. CDI, EHS educated facility on new requirement per NC adoption of the 2017 Food Code.

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 detailed cleaning needed to all cold holding equipment on main prep line. During time of inspection facility was experiencing a rush.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed debris surrounding dumpster area. EHS advises facility to clean litter around dumpster area.

6-501.111 Keep the premises free of insects, rodents, and other pests. Dead cockroach found in back corner. Keep up with cleaning and pest control to prevent insects.

4-602.13 Nonfood Contact Surfaces - C Facility in need of general NFCS area cleaning. Facility just got done with large breakfast rush.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed ice machine with minor mold buildup along interior chute. Observed some sticker labels stored on clean dishes. CDI- Ice machine was sanitized by the conclusion of the inspection. Bottles with sticker film were placed in dish pit for washing. -1.5 points.

5-501.113 Covering Receptacles - C Observed dumpster lids not properly covering dumpster. Ensure that all dumpster are covered. 0 points.

6-501.12 Cleaning, Frequency and Restrictions - C Sweep floor, remove buildup from floor located near the back door exit door. Facility shall be cleaned and maintained. -.5 points.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed Cashier process orders and then proceed to prep customer drinks while touching single service articles without a hand wash step in between. REPEAT/CDI- Alerted PIC of violation and employee will be coached on knowing when its required to wash hands prior to food prepping. -2 points.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed jugs of milk stored in milk crate on the walk in cooler floor. This is a repeat violation. Regression of point deduction due to overall better compliance. - 1 Refrain from ANY foods being on the floor moving forward or risk losing double points every inspection following this one.

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee sweep floor prior to food prepping without washing hands. Also observed food employees handle cash and then proceed to food prep without washing hands. CDI- PIC instructed employees to wash hands.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple boxes of food stored on floor in walk in cooler and freezer. CDI- removed from floor.

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 in wiping cloth buckets above 400 ppm. Recommended that the pic contact their chemical provider for dispenser adjusting. CDI- PIC diluted strong sanitizer so that it was in adequate concentration range.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed multiple sanitizer pans at 100ppm QAC. CDI- dispenser checked at 200ppm; refilled

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple boxes of food stored on floor in walk in cooler and freezer. CDI- removed from floor.