STARBUCKS COFFEE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P ***Observed coconut milk, heavy cream, half and half holding temperature above 41F in the refrigerator. CDI- PIC discarded items at the time of inspection. Ensure to keep all milk cold at all time. Not to put too much of milk containers and leave room for better air flow inside the refrigerator. 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 .

4-501.11 Maintain equipment in good repair. Observed broken gaskets on coolers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed opened containers of soy milk, oat milk, coconut milk cold holding above 41F inside 2 door Low boy. Ambient obsevred at 45F thermometer placed on right side of the cooler. CDI - Milk moved to 2 door standing RIC used for back up plant milks. PIC stated fans were blocked by milks positioned up against them. Milks rearranged. 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 .

3-501.18 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 oat milks date marked 3/7 - 3/14 (8 days). EHS explained that the prep date must be counted in the 7 day hold times. Prep date + 6 additional days. CDI - Oat milk was properly date marked. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed QUAT sanitizer buckets exceeding 500 PPM at the barista station. CDI - Sanitizer was mixed by hand and more water was added to bring sanitizer between 200 PPM and 400 PPM. Same sanitizer being used in Mercy main kitchen and water added to bring sanitizer to proper concentration.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed water pitcher stored in the handsink. CDI item relocated.

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 half and half and heavy cream not dated. CDI items dated. Repeat. 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 soy milk and oatmilk that was dated for 6/19 from today. CDI dates changed. 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 .

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

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Checked dish machine used to wash utensils every 4 hours only reach 150F. Verification required. Facility will use comp sink to wash utensils and hospital will switch to single service until unit fixed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 almond milk, Soy milk, and coconut milk not labeled. CDI dates added. 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(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 wet wiping cloth sitting in container without sanitizer.

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 coffee lids soiled with leftover coffee splash back.

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 personal drink stored on countertop with single serve food items for facility.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed PIC use handsink to dump cleaning solution. -CDI- PIC educated on only using handsink for handwashing. -1-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloth stored in cleaning solution. -CDI- PIC removed cloth from cleaning solution.

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 floors in dry storage area in need of cleaning due to dirt and dark build up in hard to reach areas. Hard to reach areas are underneath and behind equipment.

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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . - REPEAT- Observed almond milk at 44-45F. PIC stated the item was opened and used no more than 10-15 mins prior to inspection. CDI- PIC was able move item to walk in freezer to quickly cool.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI - Observed no thin probe thermometer available during the inspection. CDI- PIC provided a thin probe thermometer.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - REPEAT- Observed wiping cloths stored in soap and sanitizer at 50 ppm QUAT. CDI- PIC corrected the issue. NOTE: Point deduction has remained the same since violation is low risk and static.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed no test strips available during the inspection. CDI- PIC provided test strips.

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 employee only wash hands for 12-13 secs. Also observed employee wash hands after handling payment and payment kiosk however at the end of the hand wash the employee used bare hands to turn the faucet off. This action recontaminates the hands. CDI- Employee was educated on how to properly wash hands. After education was provided EHS observed proper hand washing.

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 milk at 43F closed in the low boy attempting to cool from ambient air. CDI- Employee used the item within 20 mins of first temp. PIC informed how to properly cool items or place on TPHC.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies throughout the facility.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed in use wiping cloths in QUAT sanitizer at 50 ppm. CDI- PIC replaced sanitizer with QUAT sanitizer at 200 ppm.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed in use utensil being stored in dump sink. CDI- PIC moved item, washed rinsed and sanitized the item before next use.

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee cleaning and then resume food service without handwashing. CDI - Hands washed. -2-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Mold like build up on the interior ice form and water reservoir. Cleaning is needed. PIC Executive Chef advised that he will have cleaned immediately.