STARBUCKS CONCOURSE A

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed container of half/half creamer on TPHC without any time indication. CDI - PIC was allowed to place time stamp and half/half cramer was observed at 40F.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris and food build up inside handwashing sink. CDI - PIC cleaned hand washing sink.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats throughout back kitchen area. ECOLAB services are conducted monthly.

4-501.11 Maintain equipment in good repair. Observed food blender plastic jar damaged on storage shelf. CDI - PIC voluntarily discarded item.

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. Observed double door reach in cooler with food debris and build up on lower portioned of cooler. Increase frequency of cleaning unit.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed an employee wash their hands and then use their clean bare hands to turn off the faucet with no barrier. CDI - EHS informed PIC who intervened and provided proper training on handwashing procedures.

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 gaskets at the majority of the front counter lowboy refrigerators to have grime/food debris on them.

5-205.15 Maintain a plumbing system in good repair. - Observed a leak in the drain line to the handwash sink at the back kitchen area entrance. PIC stated that they already have a work order in for the repair but do not have an exact timeline yet.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present is certified.

4-703.11 (C) Chemical sanitizers shall be used with a contact time consistent with the EPA-registered label use instructions. (P) Observed an employee submerging dishes into Sink and Surface sanitizer for 5-10 seconds. Sink and Surface sanitizer requires 5-minutes of contact time. CDI - Employee was educated and rewashed dishes.

3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 45 degree milk, butter and cream cheese in Reach-in Cooler #5. Items were voluntarily discarded. Cooler will not be used until it is repaired.

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 half-n-half creamer. General Manager was able to find an incomplete document on the computer. 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 oat milk stored on top of crates less than 6 inches off of the ground.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee preparing coffee with a bracelet.

4-501.11 Maintain equipment in good repair. Observed one broken small cooler that is not being used.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee clean up spill on the floor and change gloves before attempting to handle food without washing hands. EHS reminded PIC that employee must wash hands. CDI - employee washed hands before continuing.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Milk and cream used for sweet cream batch made on Sunday morning was not date marked. CDI - PIC added date mark to milk and cream. 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 .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Milk on TPHC marked with a discard time of 1 pm was still out at 2 pm. CDI - PIC voluntarily discarded milk.

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 and container on the floor in back storage room. PIC stated that they got a delivery this morning.

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 employee drink cup with a straw in back reach in cooler above customer food. CDI PIC removed drink from cooler.

4-501.11 Maintain equipment in good repair. Observed 2x reach in coolers (#42 and under warming oven) with damaged gaskets. Repair. -0.5-

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 creamer in metal canisters holding above 41F. CDI-items were discarded and replaced with new creamer.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in facility. EHS advised PIC to contact pest control.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf Observed no CFPM onsite during inspection. PIC was not able to answer all of inspector questions correctly.

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 Observed no CFPM on site during inspection.

4-501.11 Maintain equipment in good repair. Observed reach in cooler door not closing. gasket is damaged. Repeat

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed numerous employees with bracelets and jewelry on hands and arms while working with exposed food.

4-501.11 Maintain equipment in good repair. Observed low boy where breakfast sandwiches are stored in need of gasket replacement.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sausage egg and cheese muffin stored in reach-in near front counter. PIC stated that Items were placed in reach-in this morning at 6 am. CDI-breaskfast sandwiches were placed in back refrigerator and allowed to further chill.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed one food employee working at front counter with exposed fingernail polish. Education was performed with employee before observing any violation. CDI- employee put on gloves.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of containers that were stacked wet. CDI- containers were seperated and allowed to air dry.

4-501.11 Maintain equipment in good repair. Adjust door on reach in cooler near front counter so it will stay shut. This may be the reason why breakfast sandwiches were unable to maintain temperature. PIC placed a work order for items. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed a large crack in ice scoop at ice machine in the back of facility. CDI- ice scoop was replaced.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a serving tray in hand sink near reheating units. CDI- tray was removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- containers were seperated and allowed to air dry.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean debris from countertops on 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. Clean floors in corners and under equipment in kithen area. Clean splash from walls behind prep stations and sinks in kitchen area.

2-301.14 When to Wash - P Observed two employees pick items off the floor and did not wash their hands before engaging in food prep. CDI- Employees were educated on when to wash hands. Employees washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk stored at 50 F and 52 F. Supervisor stated that they use TPHC for item. CDI- Milk was discarded. TPHC document from our office has been emailed to facility for approval.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC did not have certified food protection manager certification. Initial inspection today and facility has 210 days from permit issuance to meet compliance or 2 point deduction.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF - Observed PIC not able to demonstrate knowledge that effective employee health policy was being followed. CDI by instruction and handout provided to operator.

2-301.14 When to Wash - P- Observed food employee touch hair then clean equipment but now wash hands in between. Observed food employee pick up item off of the ground then handle clean singles-service item without washing their hands in between. Observed an employee enter food prep area and then grab clean linen but did not wash hands in between. CDI by instruction.

6-301.11 Hand washing Cleanser, Availability - PF - Observed no hand soap available at hand washing sink behind front counter . CDI, soap provided. 5-205.11 Using a Hand washing Sink-Operation and Maintenance - PF - Observed food packaging stored in front of handwashing sink. CDI, packaging removed. Handwashing sinks shall only be used for handwashing.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed clean single-service gloves stored at faucet in handwashing sink location and splash zone. Gloves relocated.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some liquid spilled in cabinet behind front counter.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no waste bin at handwasing sink in back kitchen.