STARBUCKS COFFEE COMPANY #50494

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed facility unable to provide signed copies or attestation of employee health training. CDI: New employee health document provided to PIC today and staff began being trained and signing document during inspection. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 coffee and powder spills on cabinet shelving. Increased and more thorough cleaning frequency recommended. REPEAT VIOLATION Significant improvement made in cleaning practices and PIC indicated they have added areas to more frequent cleaning routines as well.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered bin in restroom closest to the exit door.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed wall damage and dings in the wall leading to the dry storage area. Wall is no longer smooth and easily cleanable.

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 interior surface of RIC @ BOH in need of cleaning. Observed food splash/debris on exterior surfaces of RICs @ BOH near handsink. Observed coffee spillage on cabinet shelving. Increased and more thorough cleaning frequency recommended. -0.5-

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 coffee beans directly on the floor in the back office area. CDI PIC moved boxes

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed both handwashing sink in the front were blocked with trash. CDI PIC moved trash bins. 6-301.14 Post a handwash sign at each handsink. Observed on of 2 front handwashing sinks with no sign. CDI EHS provided sign

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed scooper for ice machine stored unprotected.

4-501.11 Maintain equipment in good repair. Observed lowboy cooler at drive through not operating. PIC stated that it has been broken for 2 months. PIC stated that they are waiting for a part to repair.

5-205.15 Maintain a plumbing system in good repair. Observed no cold water at handwashing sink near drive through. Water was too hot for EHS to wash her hands.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and turn off faucet without using a barrier thus recontaminating hands. -CDI- EHS educated PIC on using a barrier to turn off faucet and PIC instructed food employee to rewash hands and food employee rewashed hands. -0-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed heavy cream and half and half in RICs with no date marks. Observed oat and almond milks improperly date marked (discard date of 1/11 for items opened today, correct discard date is 1/10). Per PIC, heavy cream and half and half was opened 2 days ago. -CDI- PIC date marked items with no date and correctly date marked milks that were improperly dated. -1.5- 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in quarternary solution of less than 50ppm. -CDI- PIC corrected concentration to 200-400ppm. -0-

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed back handwashing sink with no soap. -CDI- PIC replenished soap supply. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed back handwash sink with no paper towels. -CDI- PIC replenished paper towel supply. -1-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed brown buildup in ice machine. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed stickers on dishes stored as clean. -CDI- EHS educated PIC on proper cleaning of dishes and PIC removed stickers from items and placed in dishpit to be W/R/S. -0- 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed oatmilk and 2% milk in front RIC #2, above 41F. Observed double smoked bacon, cheddar and egg sandwich in sandwich RIC above 41F. Observed coconut milk, sweet cream, oatmilk and almond milk above 41F in stand alone RIC #2. Refer to temperature chart. Observed ambient air temperature of stand alone RIC #2 at. -CDI- PIC discarded sweet cream and opened oatmilk, almond milk and coconut milks. EHS moved milks and sandwich in front RICs to stand alone RICs to cool. -1.5- **3DAY VERIFICATION REQUIRED FOR STAND ALONE RIC #2** 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- Observed thermometer not functioning due to needing a new battery. -0.5- **10DAY VERIFICATION REQUIRED**

4-501.11 Maintain equipment in good repair. Observed stand alone RIC # 2 not properly functioning. EHS observed items on top shelf are maintaining temperature but items on lower shelves are not. Repair or replace. EHS will return within 3 days to verify. -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 thermometer available to test sanitizing temperatures in hot water warewashing machine. -0.5- **10DAY VERIFICATION REQUIRED**

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed boxes stored in front of hand sink. CDI. PIC removed.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer stored on top of single use cup holders. CDI. PIC removed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wet wiping cloths held in sanitizer solution at concentration of about 10ppm quarts. CDI .PIC changed the solution.

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 hot water sanitizing machine without a thermometer to test for water temperature. CDI. PIC ordered a new one.

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 build up in one of the RI units at the back. Needs to be cleaned. Repeat

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened dumpster outside. Needs to be covered.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. Observed no procedure for responding to the vomiting and diarrheal clean up plan. CDI. Provided PIC with one.

3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P For more information please visit: http://meck.co/FoodSafety. Observed milk in the RI with temperatures above 41F. CDI. PIC removed to the cooler and indicated that it was just removed from the cooler. REPEAT. *****Significant improvement from last time.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the cleaned dish area.

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 build up in one of the RI units. Needs to be cleaned.

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

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 build up on floors under equipment. Needs to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed milk in RI AT 43f. CI.PIC rearranged the milk and indicated that it was as a result of over packing. REPEAT. improvement from last time.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing wrist jewelry while working with food. Needs to be removed when working with food.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wet wiping cloths held in sanitizer solution at concentration of about 10ppm quarts. CDI .PIC changed the solution. 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 hot water sanitizing machine without a thermometer to test for water temperature.

5-501.17 Provide a covered waste bin in female restrooms. Observed unisex restroom without a covered bin. Needs to have one.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed one of the handsink at the back without a trash can. Needs to have one.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at the hand sink behind during inspection. CDI. PIC replaced the papers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed milk in prep unit and RI cold holding at temperatures above 41F. CDI. PIC placed in the cooler and indicated that it was removed about 10minutes ago.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wet wiping cloths held in sanitizer solution at concentration of about 10ppm quarts. CDI .PIC changed the solution.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths with no sanitizer in buckets.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.

6-301.11 Handwashing Cleanser, Availability - PF Observed no soap at the back handwashing sink. CDI- Soap placed at the sink.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed opened milks in the reach in cooler near the drive through area without dates. Employees did not know when the milks were open. Milks were opened prior to today. CDI- Milks were discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed upright milk cooler and food coolers in the back of the kitchen in need of cleaning.

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed dumpster area with cardboard and trash on the ground. Area needs to remain clean,

6-501.12 Cleaning, Frequency and Restrictions - C Observed shelves on the inside of 2 reach-ins heavily soiled, shelves soiled. Fropnt area of store inneed of cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at hand sink near cold holding equipment and 3-comp sink. CDI- PIC provided paper towels at the hand sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer at 50 ppm QUAT being used on coffee machine food contact surface shoots. CDI- PIC provided QUAT sanitizer at 200 ppm QUAT. PIC instructed employees to wash and sanitize food contact surfaces before next use.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed two percent milk at 55F. CDI- PIC voluntarily discarded the item.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- Observed several employees preparing RTE foods, handling clean utensils and equipment with beards. However, without beard guards.