SUPER TARGET STARBUCKS T2080

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed clean up procedure on bodily fluid clean up kit but does not fully address how employees mitigate exposure to food, consumers, and employees. CDI provided written procedures and poster. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 all milks (whole milk (8/20), skim milk (9/7), coconut milk (9/1), almond milk (9/6), heavy whipping cream (10/11)) labeled with Best Buy date once they are opened. PIC stated once Best Buy date comes up they discard items and product can stay in use until last sell by date. Observed unopened milks labeled 8/20 and items were not discarded and to be used for service. PIC was instructed to label items from the date product was opened and use up within 7 days of opening. CDI employees relabeled items with day items were opened. 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 .

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 of food debris in front display case. Observed buildup of splash and food debris on interior bottom surfaces and gaskets of coolers. PIC to address cleaning frequency.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed both employees preparing food and coffee with bracelets and/or rings. Observed one employee without a hair restraint.

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 paper towels stored on the floor of the back kitchen.

REPEAT 4-501.11 Maintain equipment in good repair. Observed torn gaskets at the bottom of the 2-door low cooler. Observed soap and water coming out of the front of the dish machine. Work order was submitted during inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer solution at 3-comp with 0ppm concentration. Sanitizer compartment was left over from last night and had dishes submerged. Observed sanitizer line missing piece to connect to mechanism. CDI- PIC was able to locate missing piece and repair connection. EHS confirmed proper concentration. 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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed heavy cream without date originally opened on 3/13 and half&half without date. PIC stated date package was opened is unknown. CDI- PIC marked date on heavy cream and discarded half&half. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed multi purpose cleaner not in-use during duration of inspection stored on prep surface while RTE items were being prepped at front of facility. CDI- PIC removed item to proper storage area.

4-501.11 Maintain equipment in good repair. Observed gasket on lowboy RIC on frontline damaged and hanging off unit. Repair or replacement needed.

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 bottoms of lowboy RIC’s and 2D RIC in need of cleaning due to liquid debris accumulation.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bin at back of facility where handsink is located.

*REPEAT* 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- *Observed - No paper towels at dispenser located in the back area. *CDI - PIC replaced paper towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Milk, Vanilla Sweet Cream, and sausage, egg and cheese biscuit above 41F. *CDI - PIC discarded milk and moved two containers of Vanilla Sweet Cream and all sandwiches to deli cooler to be rapidly cooled as they were made and received today and had time to cool. NOTE: Could be an issue with the unit. 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 .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed objects blocking back prep room handsink from access when EHS went to wash hands. CDI- objects moved, EHS discussed maintaining access to handsinks at ALL times. REPEAT. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels jammed at dispenser in Starbucks back sink area.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed boxes stored in front of handsink in back kitchen area. CDI. PIC removed boxes.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple open cartons of milk in reach-in coolers. CDI by date mark. 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 .