STARBUCKS CONCOURSE B

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple containers of unopened milk in over-filled lowboy between 45F-50F. EHS advises not placing in so many containers that air flow is blocked. CDI- Last time milks at 41F confirmed. Milks taken to back RIC for rapid cooling and storage until ready to use on TPHC at front. (-1.5)

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 opened gallons of milk in two lowboys stated to be on TPHC without label for time. CDI- PIC labels for time. (-0)

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed back hand sink blocked by items. CDI- PIC removes obstruction. Storage in back room with hand sink should be limited, due to small space with limited room. (-0)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitize basin of 3 comp sink filled with less than 100ppm of sink and surface. CDI- Sink refilled to proper concentration of 700ppm. EHS advises testing the concentration each morning before beginning sanitizing. (-1.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one gallon of milk at 47F inside lowboy cooler. CDI- PIC voluntarily disposes of milk. EHS advises use of 6 hour TPHC for dairy milk frequently in and out of the cooler for customer orders. (-0) Extra TPHC forms: English- https://mecknc.widen.net/s/pvtc855zds/tphc-template-english Spanish- https://mecknc.widen.net/s/jb7hdwsqqk/tphc-template-spanish

4-501.11 Maintain equipment in good repair. Observed rusted metal dry storage rack near 3 comp sink. Replace or restore ability to clean at earliest opportunity. (-0.5)

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 dirt and debris build up beneath counters and behind equipment. Increased cleaning frequency is advised. (-0.5)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in 0 ppm lactic acid (sink and surface sanitizer) concentration. -CDI- PIC replenished supply and corrected concentration to 704ppm lactic acid concentration. **REPEAT** -1-

5-205.15 Maintain a plumbing system in good repair. Observed sanitizing compartment of 3-comp sink not properly stopping up/holding water. Per PIC, work order has been placed. -0-

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 chipped/cracked floor tiles at FOH. Observed paper towel dispenser at BOH handwashing sink not properly functioning. Per PIC, new paper towel dispenser has been ordered. -0-

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 PIC wash hands for less than 20 seconds and not use a barrier to turn off the faucet. -CDI- EHS educated PIC on proper handwashing procedure and food employee rewashed hands. -0- 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 items in sandwich lowboy above 41F. Observed ambient air of unit at 66F. Observed milk in lowboy above 41F. -CDI- PIC voluntarily discarded items in sandwich lowboy and placed milks in RIC to cool back down. PIC observed unit was not properly plugged into wall, once unit was plugged back in, temperature started to lower. EHS observed unit at 40F at end of inspection. **REPEAT** -3- 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 .

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 written TPHC procedures for milks being held on time. -CDI- EHS provided written procedures and assisted PIC with filling them out. -0- TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in 0ppm sink and surface sanitizer concentration. -0.5.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf. PIC was unable to list reportable illnesses and symptoms and was not able to find a poster or other resource which lists reportable illnesses and symptoms. CDI - EHS located Employee Health Agreement in facility and review reporting and restriction/exclusion requirements with PIC. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed dairy and plant-based milks sitting on counter above 41 F. See temp chart. REPEAT. CDI - PIC placed milks back into cooler. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf. Thin probe thermometer was not readily accessible during inspection. CDI - neighboring facility had extra thermometer to give to facility.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at front hand sink. CDI PIC provided box of paper towels.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed S & S sanitizer at 3 comp sink at 0 ppm. CDI PIC demonstrated to EHS that they can hand mix it. PIC will have Ecolab check the dispenser. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed almond milk on counter at 62F. Employee stated that it was left out within the last hour. CDI EHS explained that it has to be kept cold 41F or below. Employee put it back in the cooler. 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 .

4-903.11(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 cups stored directly in cardboard box without plastic. CDI PIC discarded cups.

4-501.11 Maintain equipment in good repair. Observed door to front low boy cooler does not self close. REPEAT

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee wash hands and turn off faucet with out barrier. CDI - Employee educated and hands re-washed. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf. Observed front end hand sink obstructed by two pitchers containing sweet cream. CDI - Pitchers removed. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed multiple TCS foods to be > 41 F inside upright reach-in and reach-in unit II. Refer to temperature chart for details. PIC confirmed with invoice that these items had been stored overnight inside of the upright reach-in. Items from that unit were then transferred into the under counter reach-in unit during the day’s services. CDI - All items voluntarily discarded. Staff instructed to only sell beverages. Maintainance has been contacted for repairs to both refrigeration units.**3-DAY VERIFICATION REQUIRED. -1.5- 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.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cases of lemonade and strawberry cocktail stored underneath the 3-compartment sink. CDI - Cases removed. -0-

REPEAT: 4-501.11 Maintain equipment in good repair. Observed gaskets on under counter reach in cooler doors in need of repair; observed water pooling inside of unit and ambient temperatures > 41 F. Upright reach-in unit also holding TCS products > 41. -1-

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

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed pitcher being used for scoop inside of ice machine. CDI-pitcher was removed.

4-501.11 Maintain equipment in good repair. Observed gasket on reach in cooler in need of repair.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping clothes in sanitizer with a concentration of 0ppm. CDI-sanitizer was dumped and replaced with new sanitizer with concentration of 200ppm.

4-501.11 Maintain equipment in good repair. Observed gasket on sandwich low boy torn .

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 the top interior of the ice machine. PIC will have someone clean it soon.

3-202.11 Temperature - P,PF Receiving product temperature of food items were 42-48 F. CDI- PIC called manager and the product was rejected.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Facility did not have a thin-probe thermometer to take tempertures of product. CDI- PIC got a thermometer to take temperatures of product.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed ice scoop stored and completely buried in rear ice machine. CDI - PIC removed ice scoop and properly stored scoop in plastic container.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service lids and containers on floor near service counter and back storage room.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee garments and bags stored in beverage prep area and employee drinks stored around rear hand sink.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed mold and mildew on top interior of ice machine. VR- facility has up to ten days to clean unit.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in facility near drains and sinks. Facility is still trying to find a solution to this issue.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp, wiping cloths not stored in sanitizing solution in-between use. CDI- cloths were stored in sanitizing solution.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Replace torn gasket on refrigeration unit below tea station.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels provided at handwashing sink. CDI, PIC provided paper towels.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies. Establishment is under pest management.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in sanitizer less than 200ppm quat. Cloths not completely submerged in sanitizer solution.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups with cup lip exposed to contamination, out of sleeve.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pre-packaged sandwiches stored in cold holding display unit measuring 48F; CDI sandwiches pulled and placed into stand up cooler in back kitchen area until cooled back down to required holding temp. (manager informed to check unit before reloading to ensure that unit is functioning properly, if unit is at peak performance ensure sandwiches arrive to location at 45F and below then place into holding unit.

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous amounts of live fruit flies in front service area.

NO POINTS DEDUCTED 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (inside pull out cabinets collecting debris).

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

NO POINTS DEDUCTED 4-501.11 Maintain equipment in good repair. Observed heavy staining on counter top that needs re-surfacing or repair.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (tracks on pastries display case).

4-501.11 Maintain equipment in good repair. Observed counter top underneath coffee / expresso, tea dispsenser having heavy staining in need of removal / repair.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (tracks on display case, cabinet surfaces (outside trash can area) in need of cleaning.

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 employees wash hands at handsink with no soap. CDI: Employees educated on handwashing procedure and directed to rewash hands.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed front handsink with no soap. Employees were still washing hands with no soap. CDI: Employees eductated on proper handwashing, and soap refilled at handsink. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed back hand sink blocked with apron and ice scoop. CDI: Employees directed to not store anything in handsinks and only wash hands in handsinks. Items relocated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several milk products being left out on counter. Items were above 45F. CDI: Items placed in reach in cooler for rapid cooling. Discussion with employees to keep milk in refrigeration between uses.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets with 0ppm quat sanitizer. CDI: Employees directed to refill sanitizer to proper concentration. REPEAT VIOLATION

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 3 wet wiping cloths in facility laying on counter. CDI: cloths moved to dirty laundry. Observed all buckets with sanitizer at 100ppm. CDI: buckets changed to proper concentration.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed employee handle service areas of lid for coffee cup. CDI: lid discarded

4-501.11 Maintain equipment in good repair. Observed rusted shelves in 2 door cooler with milk.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris and mold in gaskets of milk cooler.

General comment- 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink storage area directly over top of prep sink drain board containing bananas to be used for customers. drinks moved

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at front hand sink. Replaced by PIC

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous gnats throughout facility. Ensure proper pest control- PIC stated that maintenance department is aware and is treating nightly.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P. Drain board designated to be used for soiled utensils being used to store commercially sealed boxes of breads/ pastries. No utensil washing during inspection. CDI- Operator Alex Breland was advised that 3 comp sink needs to maintained clear to allow for utensil washing as needed, and not used for storage.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. One small container of powder at front service prep area not labeled as per rule. CDI- Operator was advised to label.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Multiple boxes stored on the floor in the back storage room under and at unused prep sink and next to large can wash area. Stacks of single service cups stacked out of the dispenser at front service area. CDI- verbal correction as to approved storage methodsGeneral comment: Stacks of seasonal items stored in the front service area of facility. Operator advised that due to large commissary storage currently being cleared, not other storage options. CDI- verbal correction; store off the floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried residue in facility cabinets, shelving, and cooler gaskets. Cleaning is needed.

6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. CDI- De-clutter back storage area, in particular around can wash area. Discussed with operator.