STARBUCKS STORE #8285

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Observed no health policy during inspection. PIC called manager to locate corporate health policy during inspection. CDI - EHS provided employee health policy

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 and diarrhea cleanup policy during inspection without the PIC contacting manager. CDI - EHS provided during inspection.

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

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 food, milk and coffee debris on the sides and tops of several pieces of equipment.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed an open dumpster lid. Observed a missing drain plug for the left side dumpster.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two fruit flies inside of the display case.

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

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed an employee recontaminate hands by turning the hand washing sink faucet off with bare hands after washing. CDI - Employee was educated and they rewashed hands.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a light gap around the rim of the back kitchen door that could allow pests to enter.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in less than 100ppm Quat 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 highly stacked single-service cups out of their protective packaging.

4-501.11 Maintain equipment in good repair. Observed a 50 degree reach-in cooler for non-TCS cold brew. Manager stated that this cooler is also used for TCS donation packaged foods. CDI - No TCS foods will be placed in this cooler until it is repaired.

5-205.15 Maintain a plumbing system in good repair. Observed a broken faucet nozzle on the 3-compartment sink.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed a missing drain plug for the left side dumpster.

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 box of single use cups and box of single use lids stored on floor in dry storage area. -0.5 points-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in unisex restroom. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 1x cold holding unit (near drive in window) holding milk above 41F, see temperature chart. EHS discussed with PIC, observed that this unit is open and closed with high frequency during service, EHS had PIC put an internal thermometer inside unit (already have temperature system with iPad and white sensors) to see what unit is holding at with door closed. Unit holding above 41F, between 45-50F. CDI- PIC pulled unit out from counter, adjusted temperature, unit began dropping in temperature. EHS suggested not using unit for long term storage until unit is consistently holding temperature, may need to be serviced if unit continues to be an issue. 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 .

4-501.11 Maintain equipment in good repair. Observed a couple of gaskets on reach in units with minor damage, splitting at top of seals.

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 of standing reach in unit with gallons of milk with milk residue on shelving, in need of cleaning.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed to-go cups stored in cup dispenser, filled over fill line and subject to splash contamination from nearby prep areas. EHS observed a few cups with coffee on rims. CDI- EHS discussed with PIC, cups with splash contamination were discarded.

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 temperature indicator for high temperature dish machine in facility. EHS spoke with PIC about requirement, PIC stated they are under new management and were unaware of this requirement. EHS provided examples of irreversible temperature indicators to be in compliance, both sticker labels and dish plate thermometers are acceptable. REPEAT. VR by 8-14-22 to ensure facility has obtained an irreversible temperature indicator.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed top lid to cardboard dumpster and adjacent dumpster open during inspection. REPEAT. 5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. Observed small cardboard dumpster over flowing with cardboard/recyclables, some around the dumpster area, not in receptacle. Observed other small dumpster nearby that is over filled, lid is unable to close. Ensure waste receptacles are of sufficient capacity (or emptied more frequently) for facility. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed large bucket stored as clean on top of ice machine with water in base of bucket. Ensure air drying before storing as clean.

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 single-use/single service articles (paper sleeves for pastries) stored on the ground during inspection.

4-302.13(B) Temperature Measuring Devices, Manual Warewashing. Facility uses a high temperature sanitization dish machine and does not have an irreversible registering temperature indicator. CDI- EHS discussed requirement with PIC, PIC stated that other Starbucks locations have been made aware of new requirement, waiting for corporate to provide to each location. PIC is aware of the appropriate equipment to be in compliance.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed top lid to cardboard dumpster open during inspection. REPEAT. 5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. Observed small cardboard dumpster over flowing with cardboard/recyclables, some around the dumpster area, not in receptacle. Ensure waste receptacles are of sufficient capacity (or emptied more frequently) for facility.

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 food residue (coffee beans) build up in corner near dish machine, in need of cleaning.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thermometer on site during inspection. Through discussion with PIC, determined that thermometer had broken and facility has ordered a new one. PIC stated new one should arrive Friday. VR by 8-20-21 to ensure compliance.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on prep surface near display case and on counter next to dish machine. Store wet wiping cloths in sanitizer in between uses.

4-501.11 Maintain equipment in good repair. Observed a gasket beginning to peel in reach in unit closest to drive thru window. Suggest replacing.

5-205.15 Maintain a plumbing system in good repair. Observed faucet leaking on sink behind main bar area. PIC stated repair has already been scheduled.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed no lid on cardboard dumpster.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC was unable to name the foodborne illness, however was able to name the symtpoms associated with the foodborne illnesses. CDI- Discussed the foodborne illnesses and provided Foodborne illess handout.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in the warewashing sink at 100 ppm of Quat. equipment and utensils were not in the sanitizing basin. CDI- Since there were equipment in utensils in the wash basin, the PIC remade the sanitizer and is now at 200 ppm of quat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one milk jug stored on the counter with temperature of 48F. PIC stated they the employees are supposed to place back into the coolers when done. CDI- Milk was placed back into the cooler to get back down to 41F or below. Milk will be used for immediate service. Suggested that facility use TPHC on milk jugs. Milk jugs are often left out on the counter top in between drinks causing the temperature to rise. *

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 sanitizer in sanitizer bucket at front service line below 200 ppm of Quat. CDI- Sanitizer was remade and is now at 200 ppm of quat.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cups used for oatmeal with the food contact surfaces facing upward. Invert or provide protective packaging/sleeve. -REPEAT-

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 prep area next to dishmachine in need of cleaning.

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 inside of prep cooler 1 and 4 with temperatures above 41F. PIC stated milk was open around 6:30 this morning, millk was still in cooling process. CDI- Milk will be used for immediate service. Suggested that facility use TPHC on milk cartoons during the morning time when the facility is busy. Milks are often left out on the counter top in between drinks causing the temperature to rise. PIC stated she will turn down the temperature on the units and if that strategy does not work then facility will implement TPHC. *Compliance visit will be made within 10 days to ensure facility is using proper method to keep milks at the right temperature*

Repeat Violation, Full Points-1- 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer containers used for wet wiping cloths being stored directly on floor.

Repeat Violation, -0.5 pts- 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-use cups being stored with only half of the cups inside of the cup holder. The other half were not protected, being open to contamination. Suggested that facility keep cups inside of sleeve that are not in cup holder.

General Comment. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one on site during inspection with a food protection manager certificate. *This is a new establishment and the permit was written on June 6th, 2019. Facility has 210 days after the day of issuance to have someone obtain a food protection manager certificate.*

General Comment. 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC was only able to list three out of the five foodborne illnesses and symtomps. PIC stated employees go through an online course when hired that goes over the employee health policy. CDI- Reviewed and educated rest of foodborne illnesses and symtoms with PIC. Employee health policy poster was also given to facility to post.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice inside of handsink at drive thru window. CDI- Educated PIC that handsinks should only be used for handwashing and dump sinks are used for dumping ice.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in-use wiping cloths being stored on counter top. CDI- Wiping cloths were put inside of sanitizer containers. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets storing wet wiping cloths being stored on the floor.

General Comment. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-use cups being stored with only half of the cups inside of the cup holder. The other half were not being protected, being open to contamination. Suggested that facility keep cups inside of sleeve that are not in cup holder.