TARGET STARBUCKS #1081

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed employee health policy present but no verification of training/attestation. Employees have a computer based training through Starbucks and paper policy hanging. CDI: Employees reviewed and signed the health policy with the manager during inspection today. REPEAT VIOLATION facility able to produce policy and employees knowledgeable of policy and practices which is an improvement from last inspection. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed gallon of skim milk in reach in cooler above 41F. CDI: Product voluntarily discarded. Item replaced with product from back which was verified at 39F. REPEAT VIOLATION 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 .

4-601.11(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 debris inside of the reach in cooler with the sandwiches and egg bites on the line. REPEAT VIOLATION Previous violation corrected.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed trash compactor leaking and there is a large spill creating a strong odor and is a pest harborage area. Store manager has placed a work order and escalated it due to the large spill and considering environmental factors at play. PIC stated he would reach out when the situation has been resolved.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed PIC not able to produce EHP that included restrictions and exclusions and not able to provide sufficient information regarding restrictions and exclusions when EHS asked. -CDI- EHS provided updated EHP. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 V&D procedures. -CDI- EHS provided written procedures. -0- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handsink. -CDI- PIC replenished paper towel supply. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed oatmilk at 44F. -CDI- PIC voluntarily discarded. -0- 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf.- Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P- The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed 2 2% milks and 1 whole milk in lowboy coolers with no date mark. PIC unsure when items were opened. -CDI- PIC voluntarily discarded items. PIC stated that he was unaware that milks with expiration dates had to be date marked. EHS educated PIC on ensuring that items were date marked once opened. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 milks being held on TPHC with no written procedures. -CDI- EHS provided written procedures and assisted PIC with filling them out. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 no time stamps on milks being held on time. -CDI- PIC properly time stamped items. -1.5-

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed no labels on some drink powders out of original containers. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in bakery case. -0-

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 dish machine thermometer for high temp machine that would not turn on. **10 DAY VERIFICATION REQUIRED** -0.5-

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 buildup on clean side of 3-comp sink. Increased and more thorough cleaning frequency recommended. -0-

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 walls and floors in need of cleaning at BOH. Increased and more thorough cleaning frequency recommended. -0-

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 1 tray of breakfast sandwiches in lowboy cooler above 41F. See temperature chart. CDI PIC stated that they were put out yesterday and he voluntarily discarded 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling food with jewelry on arm and hand. CDI Employee removed jewelry. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food without a head covering on. CDI employee put on a sun visor.

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 need of cleaning under shelving.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in the 3rd compartment at 0ppm. CDI- Sanitizer drained and re-made. Water was too hot for sanitizer.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed employee handling orders at front, then go to prep food without a hand wash. CDI- Hands washed.

4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed thermometer not functioning. CDI- Batteries changed and thermometer working. 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

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 containers housing clean utensils in need of cleaning. CDI- Items taken back to be 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 floors under equipment in need of cleaning.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed boxes of supplies block sink access. Observed tray stored in handsink. CDI removed items. 6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed kitchen hand sink without soap or towels. CDI by adding soap and towels. 6-301.14 Post a handwash sign at each handsink. No Hand wash signs at hand sinks. CDI added hand wash signs.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed solution in wiping cloth trays testing 0ppm QAC.

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 No method available today for testing hot water temp inside dish machine. CDI- max registering thermometer provided to test machine.