STARBUCKS #58139

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Milk in low cooler measured 49F. TCS foods in cold holding shall measure 41F or less. Ensure staff put the milk back in the cooler quickly so it holds at 41F or less. CDI - Milk put on temporary TPHC and will be used or discarded within the next 30 minutes. 0 pts. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee was wearing a watch. Food employees must not wear jewelry on their hands or wrists.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloth bucket at coffee area measured 0 ppm quat. Wet wiping cloths must be stored in properly concentrated sanitizer solution when in between uses.

4-501.11 Maintain equipment in good repair. Dish machine needs to be repaired. Establishment was not using it and already put in repair order. 0 pts.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee that was handling clean a dirty dishes wash her hands for about 5 seconds. CDI EHS educated PIC and employee washed her hands again. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a gallon of milk left out on the counter above 41F. PIC stated that they generally leave it out for 2 hours during busy hours and set a timer. EHS explained that if holding on time they must have written procedures. CDI PIC voluntarily discarded. EHS completed TPHC form with PIC today. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one spray bottle of oven cleaner on top of the small oven. CDI PIC put cleaner in chemical storage. REPEAT

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 procedures for employees to follow to reduce the spread of these events. Facility has bodily fluids cleanup kit stored in the office, and PIC stated they call a company if the vomit or diarrheal event is too egregious for employees to cleanup. CDI: EHS provided vomit and diarrhea cleanup written procedures handout for compliance. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one spray bottle of "QUAT sanitizer disinfectant" stored right in front of the espresso machine, next to open containers of coffee beans. CDI: Spray bottle was removed to prevent contamination. REPEAT VIOLATION. *Note: Although repeat violation, facility has shown improvement on storing their sanitizer buckets away to prevent contamination (two buckets were observed during the previous inspection), and only one spray bottle was observed out of place today. If observed as a repeat violation on the next routine inspection, points will be doubled.

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 the large ice scoop used to scoop ice from the ice bin in the back room, stored directly on top of the ice bin without a protective means. PIC stated the ice scoop holder used to be attached to the wall, but was getting in the way of opening and closing the ice bin. EHS advised using a bin or cambro to hold ice scoop.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed two sanitizer buckets sitting on the food counter tops in the food prep/make line. CDI: PIC removed sanitizer buckets and placed them where they could not potentially contaminate food.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies near the can wash and also in the kitchen/dry storage area. PIC stated that they have a pest control company that comes to control their fruit flies.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic cambros stacked wet and stored in the clean dish rack. CDI: PIC separated cambros to allow proper air-drying.

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 black buildup on the sides of the interior walls of the ice machine. PIC stated that they have a company through corporate that comes out monthly to deep clean. Increase cleaning frequency.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors kept open during time of the inspection. REPEAT VIOLATION. Note: Points not deducted since dumpster is a shared space with other tenants in the shopping mall, and majority of the trash observed belonged to the restaurant sharing this dumpster.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed 1 food employee recontaminate bare hands on faucet handles twice after hand washing and proceed to food preparation. CDI - Employee educated and re-directed to rewash hands. -2-

6-301.11 Provide soap for handwashing at each handsink. - Pf. Observed 1 hand washing station with out soap. CDI - PIC replenished soap. 6-301.14 Post a handwash sign at each handsink. Observed hand washing sign missing at hand washing station in back kitchen. CDI - Hand washing sign provided. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed bucket containing sanitizer at 0 P.P.M. quat. CDI - Solution discarded and refreshed with new concentrations of 200 P.P.M. -0-

4-501.11 Maintain equipment in good repair. Observed split gasket on 1 stand up reach in freezer door. Replace. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed community dumpster and recycling bin sliding doors left open. Keep closed after use. -0-

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P observed various cream dairy products held on tphc but not marked. CDI marked

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. Repeat observed one slightly soiled wiping cloth in properly concentrated sanitizer. CDI removed

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed tightly wet stacked lean containers. Repeat

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit fly and house fly in kitchen and dining space. PIC provided invoice from treatment on February 2023 but did not have recent invoices. PIC stated they receive monthly treatment. Increase treatment if necessary or as needed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on shelving. Maintain wet wiping cloths in sanitizer in between uses.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some plastic containers being wet stacked.

4-501.11 Maintain equipment in good repair. Observed several split gaskets on stand up reach in freezer doors. Replace.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P - Observed 1 food employee touch face and hair then proceed to food preparation without washing hands. CDI, employee rehashed hands.

6-301.14 Post a handwash sign at each handsink. Observed hand washing sign missing from restroom. CDI, hand washing sign provided.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed dairy held TPHC but discard time not recorded on container per written procedures. CDI, item voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 wet wiping cloth sanitizer containers below required concentration.

4-501.11 Maintain equipment in good repair. Observed a split gasket on door of tall reach in unit in kitchen.

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 some floor wear and no longer smooth and easily cleanable in areas behind front counter and near to go window.

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 - REPEAT - Observed establishment without written procedures for responding to a vomiting or diarrheal event. - CDI - EHS discussed requirement with PIC. EHS emailed PIC copy of written procedures to print and train employees on. Maintain written procedures in facility at all times.

6-301.14 Post a handwash sign at each handsink. - Observed hand wash sink near front counter missing required posted sign. - CDI - EHS provided sign and PIC posted sign.

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. TPHC procedure template may be found at: http://meck.co/FoodSafety - Observed facility using TPHC for opened milks and creams during peak hours but no written procedures available in facility. - CDI - EHS provided TPHC form to PIC. PIC completed form while EHS present. Maintain written procedures in facility at all times.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. P- Establishment has posted MCHD employee health poster, but PIC and food employees are unaware that salmonella nontyphoidal has been added as a reportable illnesses. CDI- EHS educated PIC on the updated BIG 6 reportable illnesses and provided a link to PIC of the updated Employee Health Acknowledgment form. EHS discussed employee health policy in general with PIC. Educate all food employees on the updated employee health policy and reporting requirements. EHS recommends all food employees read and sign a copy of the employee health acknowledgement in a language they prefer. EHS also recommends a copy of the same form is made accessible to employees and inspector.

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 establishment without written procedures for responding to a vomiting or diarrheal event. CDI- EHS discussed the requirement of having written procedures and provided PIC email address to obtain the state’s example written procedure. EHS recommended to PIC that they review the document routinely with all employees and purchase or make a clean-up kit. Maintain written procedures in establishment for employee and inspector review.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed an open container of half n half cold holding in reach-in cooler at 63F. Observed an open container of whole milk cold holding in reach-in cooler at 53F. EHS observed both stored on counter and unused during entry and observation 5 mins into inspection. EHS asked employees how long the products were placed on the counters and no one knew. CDI- PIC voluntarily discarded both items. EHS and PIC agreed that products shall be maintained at 41F or below and placed back into refrigeration after each use. EHS discussed TPHC with PIC. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies (possibly fruit flies) throughout establishment. Contact a licensed pest control operator to assist with issue. EHS strongly recommends floors, floor drains and walls are routinely clean to help with the fly issue.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed three quat sanitizer buckets used to sanitize counter tops with a quat concentration of 0ppm. CDI- PIC emptied and sanitized all buckets and restored concentration to 300-400 ppm.

4-302.13(B)ProvideanapprovedMax/Minthermometerfortestingsanitizingtemperaturesinhotwaterwarewashingmachines.The thermometer must be readily accessible. -Pf Establishment uses hot water as the sanitization method for their mechanical warewashing machine and they do not have an irreversible registering temperature indicator. CDI- EHS explained the new rule requirement and educated PIC on appropriate equipment that they must provide in order to comply. Recommended testing methods include temperature labels or maximum registering thermometer/plate

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 accumulation of food debris and residue on floors and floor drains (including under and behind equipment) throughout make area and back kitchen area. Increase cleaning frequency to avoid build up.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed clean utensils soiled by storing in soiled container. CDI, items removed for Wash/Rinse/Sanitize.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk cold holding above 41F. PIC states milk is taken in and out of coolers throughout the day. PIC states a gallon of milk is used every hour and a half. CDI, voluntary discard by PIC. EHS suggested facility use TPHC for milk.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer at facility. Verification Required.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door of facility prompt open by staff.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored in soiled container.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats in the facility. They are being found in the cabinetry and is appears that they are breeding as well. Pest control is needed.

4-501.11 Maintain equipment in good repair. Observed parts of the cabinetry beginning to rot in certain areas. This is creating a positive environment for pest harborage and breeding. Cabinetry needs to be repaired and kept in good condition.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup to the insides of the milk reach in cooler, the insides of several cabinets. Have cleaned.

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 cleaning needed to the floors of the facility. Have cleaned.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P. Clean food contact surfaces every 4 hours. Observed metal measuring cups and blenders that were used for over 4 hours and not wash, rinsed, and sanitized. CDI items replaced and mocked to dish for cleaning.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no ambient thermometer inside of reach in units. Provide thermometers inside reach in addition to external thermometer.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed working sanitizer buckets at 50 ppm PIC stated the sanitizer should be at 200 ppm. CDI employee dumped and refilled sanitizer buckets to proper concentration.