STARBUCKS #51440

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink adjacent to the 3 compartment sink. -CDI- Paper towels were provided. (1 pt)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed QUAT sanitizer solution at 150ppm int he 3 compartment sink. No dishes were actively being washed. -CDI- new sanitizer solution was added to the sink at 200ppm. (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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

4-501.11 Maintain equipment in good repair. Observed 2 torn gaskets in 2 different low boy units on the prep line. Replace damaged gaskets. (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 accumulation of build up on the wire racks in the milk RIC in the back of the facility. Increase cleaning frequency. REPEAT*** (1 pt)

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 The accumulation of residue/debris in some of the hard to reach areas under equipment on the prep line. Increase cleaning frequency to help reduce the possibility of attracting pests. (0.5 pts)

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 Observed no employee health policy agreement onsite during inspection. PIC was able to list the foodbourne illnesses, the reportable symptoms, as well as explaining the exclusion and restriction of sick employees. -CDI- EHS provided a copy of the updated employee health policy agreement. (0 pts) For more information on employee health policy please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written vomit and diarrhea clean up plan in the facility. -CDI- EHS provided clean up procedures. (0.5 pts) For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink adjacent to the 3 compartment sink. -CDI- Employee provided paper towels. (0 pts)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in QUAT sanitizer at 0ppm. -CDI- Employee replaced the solution. REPEAT*** (0.5 pts)

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 boxes of single-use cups and lids being stored directly on the floor. -CDI- Employee placed the boxes off of the floor. (0.5 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 large accumulation of residue build up on the wire racks of the milk RIC in the back of the facility. Increase cleaning frequency to help prevent accumulation of residue build up. REPEAT*** (0.5 pts)

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap provided to the dishwashing area handwash sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels provided to the dishwashing area handwash sink. CDI - PIC provided soap and paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed a majority of the white plastic mocha containers that were stored as clean on the rack adjacent the 3 compartment sink to still have mocha debris on their food contact surfaces. CDI - Contaminated dishes placed in dirty dish pile to be W/R/S. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the quaternary ammonia sanitizer solution concentration to be <50ppm in all front counter area buckets. CDI - PIC changed solutions.

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 the interior base of the lowboy refrigerator adjacent the registers to have water pooled up.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. - Observed large amounts of food packaging/boxes to be outside the dumpster at the time of the inspection. REPEAT.

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 an employee lunch stored in a RIC in the back kitchen area and directly above opened/uncovered milk carafes. CDI - PIC moved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed 2 containers of cream cold held above 41 degrees F. See temperature observation chart. CDI, items voluntarily discarded. 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 some Frappuccino stored on ground leading to restrooms.

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 boxes of single-service articles on floor.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed trash outside of dumpster and overfilled dumpster. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing from 1 of 2 dumpsters.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers stacked while still wet above 3-comp sink. 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 testing device available for high temp dish machine. Verification visit within 10 days.

5-501.17 Provide a covered waste bin in female restrooms. No covered receptacle in last restroom (unisex).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed heavy whipping cream and half and half both held above temperature threshold. Both were moved to reach in cooler to be brought down in temperature. Ensure that leaving these items on the countertops are limited to prevent rises in temperatures. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to properly air dry. Observed dishes left wet stacked. Examples shown on how to properly stack wet dishes to allow air flow provided.

4-501.11 Maintain equipment in good repair. Observed torn gasket of tall reach in fridge by the employee desk and another in the middle reach in one the left in the back on the left door. Recommend to replace.

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 drinking at the drive thru expo window. CDI: EHS discussed with PIC on designated areas for employees to eat and drink during work hours. -0.5-

4-501.11 Maintain equipment in good repair. Observed torn gasket of tall reach in fridge in the back. Recommend to replace. -0.5-

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with no digital or physical copy of certified food protection manager certificate. PIC was able to show EHS a passing score of the exam and the date (1/30/2020) of when certificate was issued to PIC. Ensure to have a digital or physical copy at all times. -0-

2-301.14 When to Wash - P Observed 2 employees washed their hands and turned off the faucet with their bare hands. EHS intervened and had both employees rewash their hands and turned off the faucet with a barrier. CDI: employees rewashed hands -2-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster sliding door open. Maintain all lids and doors closed to prevent harborage of rodents and/or insects. -0-

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 receptacle in women's restroom fell over along with the contents in it. Recommend to repair, replace, or fix. -0-

4-501.11 Maintain equipment in good repair. Repair leaking faucet at mop sink. Leak is causing the faucet to develop a rust-colored stain. Also, replace torn gasket on refrigeration unit in drive-thru area. PIC submitted a work order during the inspection.

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.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build up on spoon in the cleaned dish area. CDI. PIC removed it to the dish washing area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed milk in the reach in at temperatures above 41F. CDI. PIC discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed opened milk in the reach in without a date mark on it. CDI. PIC datemarked.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during 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. -P Observed one employee wash hands and recontaminate by turning off faucet with bare hands. CDI by intervention and education by EHS.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service articles stored on floor.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in-use wiping cloths not stored fully submerged in sanitizer.

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

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