STARBUCKS AT GRAND BOHEMIAN

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 2%, whole milk and 1/2 and 1/2 on TPHC without time stamp. CDI- Milks pulled and refreshed with time stamp.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sanitizer at 0ppm. CDI- Wiping cloth buckets re-made to proper concentration.

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Observed employee coughing, then go to prepare food without washing hands. CDI- Hands washed.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed oat milk cooling at a rate of .09. CDI- Placed in the freezer for quick cooling. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed milks stored on the floor in the back storage area. Remove from floor

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 container of single service items on the floor. CDI- Removed from floor.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 floor mats in need of cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed papertowel dispenser at back handwash sink jammed. CDI: Papertowels were provided for use. REPEAT VIOLATION

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 overstacked cups stored on cup cart. Ensure cup lips are protected.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed menu boards with cork/absorbent backing used behind high splash areas. Remove boards or replace with ones that are smooth and easily cleanable. Boards are leaned against glass barrier.

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 minor build up on shelf near register. REPEAT VIOLATION Significant improvement from previous inspection as previous violation was corrected.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed touch up paint needed to door leading to back kitchen.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed papertowel dispenser at back handwash sink jammed. PIC stated that he put in a request for housekeeping to fix it but they have not yet. CDI: Papertowels were provided for use.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cream in reach in cooler above 41F. All other items were 41F and below. It was determined that cream was left out on the counter during a rush period and then placed back into refrigeration. CDI: Product voluntarily discarded. Ensure items remain at 41F and below or are placed on TPHC. 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 loose gasket on tall reach in refrigerator in back kitchen. PIC stated that they have a new gasket on order but it has not yet arrived. REPEAT VIOLATION Previous violation corrected.

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 interiors of coolers throughout with build up including coffee and milk spills. REPEAT VIOLATION

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 wall and ceiling tiles adjacent to AC vent above 3-comp sink with dust build up. Ensure more frequent cleaning. Observed wall to right of the ice machine with build up.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee with no hair restraint. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed dish machine is leaking onto the floor. PIC stated that she has already placed a work order in but the work needs to be done by a contractor. The engineering team is working on setting that up.

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 max/min thermometer for dish machine not turning on. CDI: Batteries replaced and thermometer working properly. REPEAT VIOLATION

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 cooler with sandwiches and cooler with cold brew in it in need of cleaning.

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 interiors of cabinets on the front line in need of cleaning. REPEAT VIOLATION Previous violation corrected.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed pitchers stored as clean with brown film. Ensure dishes are scrubbed to remove any film or powders from surfaces. CDI: Pitchers removed from shelf for thorough washing. For more information, please visit: http://meck.co/FoodSafety 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 .

3-501.18 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 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed open gallons of whole milk that PIC stated was open yesterday with no date mark. CDI: Milk dated.

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 coffee stored on the floor in locked back storage room.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee with no hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed Towel stored in one container of sanitizer solution at 50ppm quat. CDI - Employee emptied containers, placed towels in soiled linen bin, and refilled with properly concentrated sanitizer. REPEAT VIOLATION Improvement from previous inspection as only one towel/container was low.

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 paper bags used for packaging food items stored on floor in main storage and many boxes of cups and lids stored on the floor in large back storage room where manager desk is located.

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 max/min read thermometer for high temp dish machine. CDI: Plate thermometer provided. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test strips at the 3-comp sink for quat sanitizer damaged. CDI: New test strips provided.

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 floor in back storage room with debris from single service articles, pumps for syrups, and organization tags that have fallen. Ensure area is regularly maintained.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee drinks stored on top of speed rack above coffee ground bags. Do not store employee beverages where they can potentially contaminate food. 0 pts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at back hand washing sink. CDI - PIC placed paper towels at hand washing sink.

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 . Milk in reach-in cooler measured 47F. TCS foods must be 41F or less when in cold holding. CDI - PIC discarded milk.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee with bracelets and watch on wrists was preparing food and preparing drinks during inspection. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Towels stored in sanitizer solution. Sanitizer solution measured less than 150 ppm quat. CDI - Employee emptied containers, placed towels in soiled linen bin, and refilled with 200 ppm solution.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee drop coffee filters out of container onto the ground and then pick up the coffee filters to discard them. Immediately after, employee began preparing coffee and drinks for a customer. CDI: Employee educated and employee properly washed hands.

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 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed open gallon of whole milk and open container of coconut milk with no date mark. CDI: Products properly dated as PIC stated she opened the gallon on Tuesday and the coconut milk on Wednesday.

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 max/min read thermometer for high temp dish machine. CDI: EHS showed PIC required equipment.

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 dust build up on ac vent cover and on wall above 3-comp sink. Ensure more frequent cleaning.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Through discussion manager on duty was unaware of food borne illnesses that staff are required to report and knew a couple of symptoms. CDI: EHS provided staff with an employee health policy poster. EHS educated manager on reportable symptoms and illnesses.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer coming out of the dispenser at 0ppm. EHS noted that the stock sanitizer bottle was empty. CDI: A new stock bottle was provided and sanitizer was then dispensing at proper concentrations.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food with no hair restraint.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket at 0ppm with wet wiping cloth stored in it. CDI: bucket was filled to the proper concentration.

4-501.11 Maintain equipment in good repair. Observed gasket on the back 2 door reach in cooler right door is split.

6-501.16 Store mops for air drying after use. Observed mop being stored in mop sink. No “hook” or “holder” for mop present in the area. EHS discussed with PIC about the need to install something for holding the mop to allow for air drying. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed door leading to and from kitchen with chipping paint.