HARRIS TEETER #258 DELI/STARBUCKS

-REPEAT- 3-501.17 (A) or (B) Establish a date marking system consistent with 3-501.17 (A) or (B). -Pf- Observed roasted turkey chub, Cajun chicken chub and pastrami chub with open date and sell by date as 9/4. Per PIC, employees are supposed to input sell by date in scale system when opening chubs to slice. CDI - PIC allowed to re-date chubs since items were still within 7-day window per opened date on label. In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance with 3-501.17 (A), (B), or (C) 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 .

-REPEAT- 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some flying pests near Starbucks area, pizza station and by sub/sushi prep areas. Increase frequency of pest control recommended, and consider use of other pest exclusion devices such as fans.

-REPEAT- 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./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 worn floors not smooth and easily cleanable, especially near 3-comp sink. Repair or replace worn flooring. Points not escalated due to repairs in other areas.

2-301.12 (A),(B) (C)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) and use a clean barrier such as a disposable paper towel when touching surfaces such as a manually operated faucet handle to avoid recontaminating hands -P- Observed food employee wash hands and turn off faucet without using a barrier. -CDI- EHS educated food employee on proper handwashing procedures and food employee properly rewashed hands. **REPEAT** -2- 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 .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed quaternary sanitizer above 400F at Starbucks. -CDI- EHS educated PIC on proper sanitizer concentrations at concentration was corrected to 400ppm. -0- 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)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed popcorn chicken hot holding between 79-82F at consumer grab and go hot hold area. -CDI- PIC voluntarily discarded items. -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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. ** 3 DAY VERIFICATION REQUIRED BY 5/22/26 FOR COLD HOLDING GRAB AND GO/MERCHANDISING COOLER.** **FACILITY TO ONLY USE SPACE IN COOLER THAT IS PROPERLY FUNCTIONING UNTIL REPAIRS CAN BE MADE (ITEMS IN FRONT OF UNIT WERE ABOVE 41F OR BELOW)** **REPEAT** -3- 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 half and half, coconut milk and skim milk in Starbucks with no dates. Observed no date marks on tuna, roast beef, ham, and turkey at sub make station. Observed no date marks on pizza, artichokes, sausage, and mozzarella cheese in pizza prep unit. -CDI- Per PIC, items in pizza prep and sub make station were prepared in last 1-2 days. -CDI- PIC properly date marked items at pizza prep and sub make station and voluntarily discarded milks. -0- 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed raw chicken and cooked chicken cooling on large speed racks with plastic wrap around them. -CDI- EHS educated PIC on proper cooling methods and plastic wrap was removed. **REPEAT** -0.5- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some flying pests especially near sushi rice, pizza station and near WIC door. Increased frequency of pest control recommended. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 1 food employee engaging in food prep with bracelets and 1 with a wrist watch. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee at Starbucks with no protective head covering. -0-

4-501.11 Maintain equipment in good repair. Observed door not fully closing on 1-door lowboy @ Starbucks. Ensure to repair to avoid cold holding issues. During time of inspection, no cold holding violations observed. -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 food splash and other debris on walls behind equipment/in hard to reach areas throughout. Observed food splash on floors beneath fryers. Observed dust buildup on ceilings and light shields in deli area. Increased and more thorough cleaning frequency recommended. 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./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 damaged walls near WIC door. Observed floors not smooth and easily cleanable, especially near 3-comp sink. Observed damaged ceiling tile. Observed baseboard coming off of wall by ice machine on Starbucks area. Repair or replace. **REPEAT** -0.5-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. -0- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.12 (A),(B) (C) 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) and use disposable paper towel or similar clean barrier when touching faucet handles to avoid recontaminating hands. -P- Observed food employee wash hands for less than 20 seconds and not use a barrier to turn off faucet. -CDI- EHS educated food employee on proper handwashing procedure and food employee properly 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 .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed gloves and timer stored at handsink at starbucks area. -CDI- PIC relocated items. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed greasy residue on pans stored as clean in deli area. Observed debris on pumps stored as clean and blender in Starbucks area. Per PIC, some items at Starbucks area are not in use. -CDI- PIC moved items to dishpit to be W/R/S. Ensure items not in use are maintained clean or removed. **REPEAT** -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: 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 . 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. -P- Observed tongs on Starbucks side used to remove TCS food items from oven that had been in use since 6am, per PIC. Time of observation was at 12p. -CDI- EHS educated PIC on cleaning frequency and items moved to dishpit to be W/R/S. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed some items above 41F. Observed some items in deli case above 41F with ambient air at 43F. Refer to temperature chart. Possible air flow issue as other items were at 41F or below. -CDI- PIC voluntarily discarded items above 41F. **3 DAY VERIFICATION REQUIRED** **FACILITY TO REMOVE ITEMS FROM AREA IN UNIT THAT WAS NOT PROPERLY HOLDING TEMPERATURES.** **REPEAT** -3- 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed sandwiches, cole slaw, and sliced meat prepared today cooling in merchandising coolers and consumer grab and go areas with lids or sealed close. -CDI- EHS educated PIC on proper cooling methods and items relocated to WIF to facilitate rapid cooling. -0- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 2 containers at sub make line with no label and one container with powder at Starbucks with no label. -0-

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed standing wet stacking with containers stored as clean in pizza station. -0- 4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean utensils and pumps and other items stored in container with debris at the bottom on Starbucks side. Per PIC, items not in use. Items not in use must be stored in clean location or removed.

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 3 boxes of single-use/service items stored on floor. **REPEAT** -1-

5-205.15 Maintain a plumbing system in good repair. Observed leak at 3-comp sink in deli area. Repair. -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 food splash and other debris on walls behind equipment/in hard to reach areas throughout. Observed food splash on floors beneath fryers. Observed dust buildup on ceilings and light shields in deli area. Increased and more thorough cleaning frequency recommended. 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./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 damaged walls near WIC door. Observed floors not smooth and easily cleanable, especially near 3-comp sink. Observed damaged ceiling tile. Observed baseboard coming off of wall by ice machine on Starbucks area. Repair or replace. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf Observed no paper towels supplied at handsink at Starbucks. CDI - PIC provided paper towels. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed clean blender cups stored on counter in front of handwashing sink. CDI - PIC placed cups in dish area to be w/r/s. - 1 -

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food slicer in deli area with dried food debris on blade and catch shelf. Per employee, the unit had not been used that day. CDI - PIC had employee disassemble slicer and w/r/s. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Various chubs of deli meats in display case measured 43-57F. TCS foods in cold holding shall measure 41F or less. All other items in WIC were observed at 41F or below. CDI - PIC voluntarily discarded rotisserie chickens. - 3 - REPEAT 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 .

3-501.18 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 open chub of Private Selection ham with a discard date of 10/05 (process date was 9/29). CDI - PIC voluntarily discarded item. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects in deli area. Contact pest control to treat for flies. Cover food so flies can’t contaminate food. - 1 -

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 coffee filters in Starbucks stored unwrapped behind handwashing sink faucet. Store single-use and single-service articles where they are not exposed tp splash. - 0.5 - REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer solution at Starbucks measured less than 150 ppm quat. Quat sanitizer must be 150-400 ppm. CDI - Solution drained. 0 pts. 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 Various chubs of deli meats in display case measured 43-57F. TCS foods in cold holding shall measure 41F or less. VR - Verification required by end of day tomorrow that cooler is holding TCS foods below 41F. REPEAT 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Proteins at sandwich station and at pizza station were missing prep dates. TCS ready-to-eat foods must be labeled with prep date. CDI - PIC placed date labels on items. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Flies observed in establishment. Contact pest control to treat for flies. Cover food so flies can’t contaminate food. 0 pts.

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. Pizza boxes observed on floor at pizza station. Store single-use and single-service articles at least 6 inches off the floor. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Drips at 3-compartment sink faucet at pizza station. Repair leaks. 0 pts.

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. Floor damage in front of 3-compartment sink. 0 pts.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. - P - REPEAT - Observed soiled deli slicer in use after 2PM. Per PIC, deli slicer had been first used at 9AM that morning but had not been broken down to be washed, rinsed, and cleaned today. - CDI - Employee properly cleaned deli slicer. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various TCS items holding above 41F in island hot and cold grab-n-go unit (see temperature chart). PIC voluntarily discarded all items holding above 41F. - VR - Verification required within 3 days. 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 .

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required. - Pf - Observed no times recorded on logs for when rice batches were used in their entirety or discarded at the end of the day for multiple days. - VR - Verification required within 10 days to ensure logs are being maintained accurately.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean dishes wet stacked on drainboard of pizza 3 compartment sink. Allow dishes to air dry prior to stacking.

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 food residue and debris buildup in sliding door tracks throughout facility. Clean and increase cleaning frequency to maintain clean.

5-205.15 Maintain a plumbing system in good repair. - Observed minor leaks at faucets of 3 compartment sinks in pizza area and Starbucks. Repair.

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. - REPEAT - Observed walls in need of cleaning near cooking equipment and three compartment sink. Clean and increase cleaning frequency to maintain clean.

4-602.11 (A) (2) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, each time there is a change from working with raw foods to working with ready to eat foods. P. 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed cutting boards in sushi prep area not washed, cleaned, and sanitized after working with raw fish on the cutting boards. Food handler stated the cutting boards are only sanitized using a spray sanitizer after use. Cutting boards must be washed, rinsed, and sanitized between working with raw animal foods and ready-to-eat foods, and at least every 4 hours. - CDI - Food handler moved cutting boards to 3-compartment sink to be washed, rinsed, and sanitized. -1.5 points- 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 , 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 - Observed no date labels on items in flip top of pizza bar (tomato sauce, sausage, artichokes, sliced tomatoes). Observed no date labels on cut lettuce and sliced tomatoes in flip top of sandwich prep area. Items held in establishment for over 24 hours must have a date mark. - CDI - PIC knew when items were placed in flip top area by cross referencing the items with dates in the lowboy. PIC correctly date marked items in flip top. - 0 points - 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf - REPEAT - Observed turkey and cheese sandwiches cooling in lowboy units in sandwich prep area holding at 47F. All cooling should occur in walk-in cooler or walk-in freezer. - CDI - PIC moved items to walk-in cooler to quickly cool. After 30 minutes in WIC, sandwiches temped at 41F and were moved to lowboy unit for cold holding. - 1 point - 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 buildup of food debris and grease along floors and walls near fryer and sushi prep area. Clean and increase cleaning frequency to maintain clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various TCS items holding above 41F in multiple areas throughout deli (see temperature chart). PIC voluntarily discarded all items holding above 41F for greater than 4 hours and moved all other items to WIC to quickly cool. - VR - Verification required within 3 days to ensure all refrigeration units have been repaired. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required. - P - Observed quat sanitizer concentrations of 100ppm in spray bottle. - CDI - PIC refilled bottle with correctly concentrated sanitizer of 300ppm.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf - REPEAT - Observed various items cooling in various grab-n-go and working refrigeration units. All cooling should occur in walk-in cooler or walk-in freezer. - CDI - PIC moved items to walk-in cooler to quickly cool. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.15 Wash fruits and vegetables prior to use. - Observed avocados stored in sushi lowboy for service with stickers still present. Ensure avocados are washed prior to use and stickers are removed during washing process.

5-205.15 Maintain a plumbing system in good repair. - Observed leak at faucet of three compartment sink in pizza area. Repair.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Package of raw tuna stored on top of cooked shrimp container in sushi reach-in cooler. Raw tuna bag stored on top of cream cheese bag in reach-in cooler as well. Raw animal foods must be stored separately before cooked foods. CDI - Raw items moved to bottom of cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Sushi rolls were 56-57F in sushi retail cooler and had been cooling for 30 minutes after preparation. Use walk-in cooler or freezer to cool TCS foods. TCS foods must be 41F or less before placing in retail coolers. CDI - Staff moved sushi rolls to walk-in cooler to continue cooling. REPEAT 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Raw tuna still in ROP packaging in sushi cooler. Raw fish must be removed from ROP packaging before thawing. CDI - Staff slit open package. 0 pts.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards at sandwich station are heavily scored and need to be resurfaced or replaced. 0 pts.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Employee stated that department began using deli slicers to slice meat at around 7:20AM. Employee stated that slicers have only been wiped down since they began using them. In-use food-contact equipment and utensils must be washed, rinsed and sanitized at least every 4 hours. CDI - Slicers broken down and washed during inspection. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Container of roast beef and container of turkey both measured 43-47F in walk-in cooler. PIC stated that they were pulled out to fillup sandwich bar at around 10AM. Also, 2 rotisserie chickens measured 44-45F in island cooler. TCS foods in cold holding must measure 41F or less. CDI - Items discarded by PIC. REPEAT 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Employee was observed placing second date marking labels on sliced meats in sandwich station cooler. Old dates were from 7-19 to 2-23 and employee was placing today's date on top of that date. Do not double-date TCS ready-to-eat foods. The date that commercial package is opened is the start of the 7 days, and the deli meats must be discarded within 7 days of opening the commercial package. CDI - New stickers removed by PIC. 0 pts. 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Sushi rolls measured 44-45F in sushi retail cooler and began cooling 2 hours ago. Ensure cooling TCS foods are cooled in the walk-in cooler or freezer before placing in retail coolers. CDI - Rolls moved to walk-in cooler to continue cooling. 0 pts. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Some flies observed in department. No flies observed landing on clean utensils or food. Ensure food is protected and covered to prevent potential contamination from pests. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Pizza station employee was wearing watch on wrist while preparing pizzas. Food employees must not wear jewelry on their hands or wrists. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Cut mango in sushi cooler still had sticker on it. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed whole baked chicken holding above 41F in the grab and go island. Chicken has been in the case since yesterday. CDI- 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 .

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

4-502.11(A) Maintain utensils in good repair. Observed knife broken at the 3 comp sink, stored as clean. Get replaced.

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 low reach in at pizza station in need of cleaning. Observed meat case in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicers soiled with old food debris. CDI- Slicers broken down to be washed. 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sushi rolls in the grab and go case over stacked. Observed sushi rolls placed in the grab and go area prior to being cooled to 41F. CDI- Items removed and taken to the walk in freezer. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 no vomit/ diarrhea plan. CDI- EHS sent plan via email.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed slicer soiled with old food and towel debris. CDI- Slicer broken down to be cleaned.

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 . Observed several containers of tomatoes holding above 41F in the substation low reach in cooler. Cooler was holding at 57F. See temp chart. Other food items (ham, roast beef, turkey and other items were prepared this morning and placed in the unit. Foods had not been cooled prior to being placed in the unit. Items had been in the unit for 1 hour prior to EHS' arrival. CDI-PIC removed items from unit before EHS could take temperatures.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 approximately 6 deli meat chubs expired in the meat cooler. CDI- All items discarded. Facility will be required to create a plan that will keep track of old food items for their disposal once foods become expired. Observed provolone, swiss, other cheese and tomatoes in the sub station cold wells holding above 41F. CDI- Discarded. Observed milk without a date in the Starbucks area. CDI- Discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed sandwiches placed in the grab and go area prior to being cooled to 41F. Observed sandwiches cooling while sealed in containers. CDI- Items removed. Observed pepperonis placed in the prep top unit prior to being cooled to 41F. CDI- Removed.

4-501.11 Maintain equipment in good repair. Observed low reach in cooler at the sub station holding above 41F. Air temp was 57F. All TCS food items were removed from the cooler.

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 meat/ cheese case 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 handwashing sink blocked by trash can and chicken rack. CDI- Items removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed two slicers soiled with old food debris. CDI- Slicers broken down to be cleaned

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 4 deli meats in the meat case held beyond 7 days. Items were not cured meats. CDI- Items discarded.

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 low reach in units for the subs in need of cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink. CDI- Paper towels placed at 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 . Observed cole slaws, quinoa, spicy tuna, California rolls and crab in the grab and go sections holding above 41F. CDI- Slaws, quinoa cups discarded. All other items placed in the walk in freezer to cool.

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 several chubs of meat expired. CDI- Items discarded.

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 meat case in need of cleaning.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes and cheese in the sandwich holding above 41F. CDI- Items cooled in WIC. Observed pepperonis under the low reach in cooler at the pizza station holding above 41F. CDI- Discarded. Observed chicken in the grab and go case holding above 41F. CDI- Chicken removed from the top

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 on date marking please visit: http://meck.co/FoodSafety Observed turkey in the meat case expired. CDI- Discarded.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed tomatoes and cheese over stacked in the cold well. CDI- Items portioned.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handle of spoon in the roe.

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 low reach in cooler in need of cleaning.

2-103.11 (O) Person in Charge. Observed no employee health policy at facility. PICs could not verbalize signs, symptoms and illnesses. CDI- Left copies and educated PIC

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no vomit/ diarrhea plan. CDI- Left copy and educated PIC.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee touch trash can, then go to get rice with gloved hands. CDI- Gloves discarded, hands washed and new gloves put on.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several containers of chicken wings in the grab and go case and deli meats and cheeses in the sandwich. Items were prepared at 7:00am this morning. Items were within time temp parameters. CDI- Items placed in the walk in cooler to cool down.

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 half and half without a date. Employees did not know for sure which day it was opened. CDI- Discarded. Observed deli meats dated for 8 days instead of 7. PIC stated the items are not used the 8th date but are discarded the 8th day. Items were dated 7/22/21 for prep date and 7/29/21 for discard date. Spoke to manager about dating system and correctly dating and discarding items.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no reminder for the consumer advisory.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed foods overstacked in the clean dish storage area. Observed wings tightly sealed and placed in the grab and go area before being cooled to 41F. CDI- Deli meats and cheeses portioned and placed in the cooler to cool. Wings placed in the walk in cooler to cool down.

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 floor in front of fryer heavily damaged. Areas are collecting standing water. Get fixed so that floors are easily cleanable. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no disposable paper towels at 2 of 3 handwashing sinks in deli and bakery cook/prep area. CDI-PIC had paper towels placed at both handwashing sinks. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at Starbucks only handwash sink. CDI-Employee restocked soap dispenser. Maintain soap and disposal towels at all hand sinks at all times.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed deli slicer cleaned and sanitized on May 20th, per PIC and employee, was visibly soiled. Employee stated the slicer had not been used today (May 21st) because they were using the other two available slicers. CDI-PIC had the slicer removed for cleaning and sanitizing. REPEAT violation. EHS did not escalate points because the cleaning procedures for utensils and the deli slicer are different although under the same rule violation. Also, PIC and staff were able to explain their procedures and observed other clean slicers.

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 handmade sandwiches in plastic containers with a cooling rate .02 degree drop per hour. The initial temperature was 52F at 9:34 and the second temperature was 50F at 10:50. Based on adjusted ambient cooling rate the rate should be at least .045 degree drop. EHS identified the issue with PIC and PIC elected to move sandwiches to freezer to quickly cool. EHS discussed ways to improve quickly cooling TCS foods.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 3 cooked bbq rib containers and one taco salad container in customer display case measuring above 41F. CDI-PIC voluntarily discarded all items. The display case was stacked too high with products.

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 no date marking on tuna salad separated from the original container. The date mark will be the "best by date" located on the original container. Observed deli meat sliced the previous day without date mark label or incorrect date mark. CDI-PIC was able to discuss with deli staff member who stated both products were opened and/or prepared the previous day. EHS allowed PIC to back date both products. Note: if this violation continues EHS may recommend discard.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed self-service sushi area without consumer advisory reminder which should stated something like "consuming raw or undercooked seafood may increase your risk of foodborne illness, especially if you have certain medical conditions." CDI-PIC was able to create and post a consumer advisory notice at sushi area.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed handmade sandwiches cooling in closed plastic containers and stacked on top of one another. CDI-PIC uncovered sandwich containers and placed them into the walk-in freezer to quickly cool.

4-603.16 Rinsing Procedures - C Observed employee washing dishes at 3-compartment sink without rinse bay setup. CDI-EHS discussed the three step cleaning procedures with employee. Employee properly setup 3-compartment sink and rewashed the couple of dishes that missed the rinse step.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy accumulation of food debris within meat and cheese cold holding case. Increasing cleaning frequency of all cold holding units.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed heavily damaged flooring at fry station in deli chicken fry area. Repair flooring so that it is smooth and easily cleanable.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed utensils stored in a soiled bucket with debris inside. CDI-Utensils moved to 3 compartment sink to be rewash.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed turkey, ham, and salami holding above 41F in the reach in unit.CDI-PIC stated they were out to be cut and placed back into the reach in when finished. Moved items to walk in cooler to cool faster.

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-Observed gouda cheese with a sell by date 10/21/20 in the reach in unit at the pizza station. CDI-PIC discarded cheese.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P-Observed rotisserie chicken (131F) and sesame chicken (127F) on display holding below 135F. CDI-Items discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf-Observed salami and turkey cooling tightly wrapped in the sliding cooler.CDI-PIC unwrapped food and placed them in silver pans uncovered in the walk in cooler.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.-Observed coffee beans, seasonings, and utensils stored under the handsink.

4-501.11 Maintain equipment in good repair.-Observed torn gaskets in the bottom reach in unit at the starbucks holding the milk and creams.

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 employee wash hands and then turn off facet with no barrier. CDI- Employee was educated and then rewashed hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handwashing sink obstructed. CDI- Items were moved from in front of sink.

4-501.11 Maintain equipment in good repair. Observed gaskets on reach in in starbucks area in need of replacement. No point escalation as previous violation listed had been corrected.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items at the sandwich prep. reach in cooler case and in the deli case cold holding above 41F (see chart). Verification required to ensure compliance. Items were transferred to coolers for cooling.

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 2 deli ham chubs opened without datemarks on them. CDI- products were dated. 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 Observed chicken from 7/8, curry chicken from 7/8, jerk chicken from 7/8, buffalo chicken from 7/8, and pastrami from 7/9, liverwurst from 7/8, and bologna from 7/8 in deli case. CDI- product discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cold sandwiches (ham sandwich and chicken sandwich) made in house at 9:45AM in the customer grab-and-go case at 11:45AM at 53F. CDI- products were transferred to walk in freezer for cooling.

4-501.11 Maintain equipment in good repair. Observed sliding doors underneath sandwich prep. area in need of repair/missing handles. No point escalation as previous violation listed had been corrected.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the inside of the packaged cheese customer grab-and-go case and the packaged customer grab-and-go deli salad case. Improvements made to cleaning since last inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed tomato, steak, sausage in pizza prep cooler stored > 41F, but < 45F today. CDI- Discussed 41F cold holding with PIC. PIC will have cooler checked. See temp chart.

3-304.12 Store in-use utensils in a clean, dry place. observed large spoons stored in soiled container.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed box of single service items stored on the floor.

4-501.11 Good Repair and Proper Adjustment-Equipment - C observed reach-in cooler in pizza area with air temperature of 44F.

4-302.14 Sanitizing Solutions, Testing Devices - PF Test strips not provided in starbucks area. CDI- test strips obtained from another area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up inside deli display cooler, around pizza oven, under counter pizza box storage area.

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 ceiling in front of hood system. observed build-up on over counter lighting above deli display cooler.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC did not provide food safety certification.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf observed utensils and equipment parts stored inside handsink in starbucks. CDI items removed. Discussed with PIC the need to keep handsinks clear of storage.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P observed multiple utensils on 3 comp drainboard that were not properly sanitized. CDI by wash, rinse, and sanitize. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed sanitizer dispenser solution at 0ppm QAC. CDI - PIC replaced dispenser and retested at 400ppm QAC. /

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed sliced turkey and chicken breast on sandwich line cooler > 45F. observed mutiple TCS foods in open air display cooler > 45F. (chicken tenders, chicken wings). PIC will need to assess cold storage of fried food items in open air display cooler. Starting January 1, cold holding temperature will be 41F. CDI by voluntary discard by PIC.

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 package deli meats without date mark. CDI by discard by PIC.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf observed no corrective action for sushi rice tested on variance on previous days. sushi rice had been tested > 4.1pH with no corrective action. CDI- discussed with PIC the need to ensure staff are following standard operating procedures.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored in container 0ppm QAC.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up inside display coolers/ door tracks. observed food debris/trash build-up inside storage cabinet in pizza station.

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 ceiling tiles around hvac return vents.

6-303.11 Intensity-Lighting - observed light above 3 compartment sink not working.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed pepperoni, sausage, sliced tomatoes in pizza prep cooler > 45F. CDI by moving TCS foods in cooler to walk-in cooler. PIC will have cooler repaired.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up on display cooler door tracks, pizza box storage area in pizza station, wrap machines.

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 food debris on the floor.

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 2 opened packages of deli meat without date mark. CDI by discard PIC. improvement noted from previous inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed unlabeled containers of flour and seasoning.

4-501.11 Maintain equipment in good repair. observed broken door gaskets on reach-in cooler (starbucks).

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up in coolers, on door gaskets.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf no hand towels at handsink in starbucks. CDI added hand towels.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P observed breaded chicken patties in the cooling process at bottom of sandwich prep cooler 87F. Chicken as placed in cooler for more than 2 hours and did not cool to 70F within required time. CDI by voluntary product discard PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed several TCS foods in deli display cooler > 45F. Crab cakes, red potatoes, mac salad, collard greens, grilled vegetables. observed ambient air temperature varying by 7-8F from bottom of unit to the top of the unit. All TCS food items stored above 45F were observed to be on pedestals. CDI by removing pedestals to ensure food items were stored in coldest part of the cooler. Observed all said TCS foods cool to 44F prior to departure. Advised PIC to not use pedestals until foods can be stored on them < 45F. Advised PIC to ensure food prep time outside of refrigeration is limited. PIC will have cooling unit checked out by service repair. observed sandwiches in reach-in cooler (Starbucks) > 45F. Door was left open on cooler. CDI - door closed and sandwiches observed < 45F prior to departure. observes half n half in caraffe (Starbucks) > 45F. CDI by voluntary discard. observed breaded chicken on prep cooler top and inside display cooler > 45F. chicken was still in cooling process. CDI moved chicken to walk-in to complete cooling. observed chicken < 45F prior to departure.

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 TCS ready-to-eat foods in deli display cooler that had not been logged on date log sheet. PIC stated that all food items were in display unit were from open packaging from at least the previous day. Log sheet had not been updated. CDI- Log sheet updated. observed unmarked deli turkey. CDI voluntary discard. 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 observed several chubs of open package deli meats in display cooler with original date marks exceeding 7 day hold time (7-16,7-17,7-18) observed several chubs of open package deli meats in display cooler with original date mark of 7-26 that were still in service. These items should have been discarded first thing this morning. CDI by voluntary discard of items exceeding 7 day hold time.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf observed breaded chicken in bottom of sandwich prep cooler in tight fitted clam shell container. CDI - food item voluntary discard from cooling violation.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf no test strips available at starbucks 3 comp sink. CDI added test strips.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up on display and prep cooler door tracks.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed sushi food employees recontaminate hands during handwashing. Food employees turned faucets off with bare hands. CDI - educated to turn facuets off with paper towels; Reminded employees that the AFC blue binder specifically goes over proper handwashing procedures with turning off the faucets with paper towels.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed pizza kiosk sanitizer at the 3 comp sink below 100 ppm. CDI - drained solution and refilled with proper concentratoin. Advised to use test strips.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple prodcts out of temperature. Refer to temperature chart. CDI - educated to not overstack products in the prep unit. Reminded that each container has chill line; keep product below chill line. Removed excess product.

7-201.11 Store toxic materials to avoid contamination. -P REPEAT VIOLATION Observed sanitizer spray bottle on food prep table facing exposed food. CDI - educated to store sanitizer to prevent contamination. Discarded lettuce.

3-501.13 Use approved thawing methods. Observed frozen chicken thawing in standing water. CDI - advised to turn on room temp water to properly thaw.

7-201.11 Store toxic materials to avoid contamination. -P observed sanitizer spray bottle stored on food prep surface with exposed food items. CDI by relocating to chemical storage area.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed unlabeled containers of flour and seasoning in pizza area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

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 Observed chubs of ham and roast beef with datemark of 7/19 and bag of cut lettuce with datemark of 7/15. CDI- Items were voluntarily discarded. Improvement noted since last inspection. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked chicken wings cooling tightly covered in walk in cooler. CDI- Vent provided.

4-501.11 Maintain equipment in good repair. Observed door handle of sub line prep unit is missing creating gap, allowing cold air to escape from unit. REPEAT. No points taken. - PIC showed EHS work ordered created date of last inspection. PIC re-submitted work order today.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food and debris build up in tracks of units, counter under pizza oven and interior of pizza prep unit. Clean. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks in pizza prep unit stored directly on top of food used for facility. CDI- Drinks were discarded.

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 chubs of honey turkey, sweet ham, liverwurst (2 chubs), virginia ham, bologna, chicken, BBQ chicken ( 2 chubs), and spiced ham without datemarks. Also observed sliced turkey, sliced roast beef, grilled chicken, and sausage in sub line prep unit without datemark. CDI- All items were voluntarily discarded. 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 Observed chubs of turkey (2 chubs), ham (7 chubs), roast beef (2 chubs), turkey (6 chubs), chicken (2 chubs), and bologna (1 chub) surpassing their 7 day hold time with datemarks of 5/6-5/18. CDI- All items were voluntarily discarded. *Product Disposition Form created.*

4-501.11 Maintain equipment in good repair. Observed door of sub line prep unit to be in disrepair. Repair or replace door.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in tracks of prep and display units. Clean. REPEAT.

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 Observed multiple chubs of meat in display out of date range. Items included ham, bologna, chicken, turkey, corned beef, and pastrami with dates of 2/29, 3/1, 3/2, and 3/3. Observed white american cheese datemarked 3/1. CDI- All iltems were voluntarily discarded. REPEAT. Observed facility holding non-exempt cheeses over 7 days. Facility has product assesments done on cheeses and has list of hold times for these cheeses, however PIC was unable to locate list during inspection. Return Visit (VR) required. 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 open chubs of meat including ham, roast beef, and chicken without datemarks. CDI- Items were voluntarily discarded.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed facility's HACCP plan states it was reviewed and updated in 2015, however State variance was approved in 2013. PIC is unaware of changes, if any made to the HACCP plan in 2015. CDI- PIC called Jeff Hawley and relayed question to him. Mr. Hawley is looking into it and will be providing update. Return Visit (VR) required.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed tracks of prep units to be heavily soiled with food debris and mold. REPEAT. Observed heavy build up under pizza oven. Clean.

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 Observed multiple cut chubs of meat out of date range in meat display. EHS found 6 varying types of turkey chubs with datemarks of 12/14, 12/18, and 12/22 in only one display case. CDI-PIC went through remaining cases during inspection and voluntarily discarded all items outside of the 7 day limit and instruction in the form of an acknowledgement of procedures will be signed by staff per PIC.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in the tracks of the sub line prep unit doors. Clean. REPEAT.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed bag of chips on prep area with sub supplies. CDI-Item was removed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed 1 handsink without paper towels during today's inspection. CDI- Papertowels were provided.

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 cooked beef, bbq, and meatballs in sub prep unit without a date mark. CDI- Items were voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed deli sandwiches on prep counter above 45 F. Employee stated she would be putting them into refrigeratation in 30 minutes. Also observed, fried shrimp for sushi cooling on counter at 82 F. CDI-Thru conversation with employee. Educated employee on getting items into refrigeration as quickly as possible. Sandwiches were placed into walk in to properly cool. Shrimp was placed in freezer for rapid cooling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed tracks of all prep units/display cases to have heavy build up. Clean.

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 grease build up on floor around equipment. Clean.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic containers with sticker/ sticker residue stored on warewashing sink storage shelf. CDI by wash, rinse, sanitize and removing all stickers and residue.

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 opened beef deli meat without date mark. CDI PIC discarded.

Properly locate mechanical insect control devices. Clean out dead insects or replace insect traps when full.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris build-up in deli display cooler door tracks and inside units. Clean

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 small areas of floor next to fryers to be damaged. Repair.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one unused deli slicer left with food debris. CDI by cleaning onsite. Observed a few tongs stored with a greasy film. CDI by removing to be re-washed.

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 crab in the sushi area not date labeled and italian sausage in the deli area not date labeled. CDI by voluntary discarding.

B6-305.11 Designation-Dressing Areas and Lockers - C Provide lockers or other suitable facilities for employees personal clothing. Observed an employee coat stored in a cabinet with single service items in the sushi area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -PfObserved sushi container lids with food debris stored as clean. Observed deli containers and utensils stored with a greasy film or with food debris. Observed an unused deli slicer stored with food debris. Observed dried chicken debris left on the metal rotisserie skewers stored as clean. CDI by removing to be re-washed and sanitized.

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 Observed a container of ready to eat egg patties stored with a discard date of 8/24/14. CDI by voluntary disposal.

2-304.11 Clean Condition-Outer Clothing - CFood employees shall wear clean outer clothing to prevent contamination of food, equipiment, utensils, linens and single service items. Observed a sushi employee with a soiled chefs coat/shirt on. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a deli employee wearing bracelets.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.Observed stem thermometers stored on top of the pest control insect zapper. Observed clean utensils stored on metal sheet pans with debris and a sticky substance.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food and other debris build up on the deli case tracks and around the deli cases.

•4-501.114 Maintain sanitizer at correct concentrations. Observed no sanitizer at pizza area while pizza were being made. PIC filled up empty bottle during inspection fopr use.

3-501.16(A)(2)(B) Maintain TCS foods in cold holding at 45F or less.

6-202.13 Insect Control Devices, Design and Installation - Observed sticky fly traps located over slicer area and display case in deli area. Move away from food and food prep areas.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed one pack of deli meat not date marked in sub case and other deli meats in deli case and sub case not date marked properly. Observed pack date same as sold on date. Deli mgr. informed me that the date was entered incorrectly in system and is supposed to say sell by date. Label machine also needs repair because it is printing out labels for date marking unclear. Can not read sold on dates. CDI, by verbal instruction to date mark correctly by next inspection. This is a repeat violation.

4-602.13 Nonfood Contact Surfaces - C. Observed food debris and build-up inside deli case and sub case tracks. Observed dust build-up on fan covers inside walk-in cooler.

N/O

Properly wash, rinse and sanitize all utensils. Observed several metal pans, plastic trays or plastic containers with greasy film. All were removed and placed into the wash vat to be re-washed.

N/O

Properly date mark all ready to eat (RTE), potentially hazardous (TCS) foods. Observed deli meats either not date marked or date marked with the same date as the pack date. Items were removed and properly date marked. Also, ensure all items are properly disposed of after the sell by date. Observed 2 deli meats stored with an expired sell by date (7/2 and 7/4) inside the deli case (voluntarily discarded).

N/O

N/A

*New*- Properly store all chemicals to prevent contamination of food or utensils. Observed sanitizer spray bottles stored on prep tables during food preparation of salads. Spray bottles were removed and properly stored. According to the new rules, sanitizer should be stored with other working chemical spray bottles.

N/A

N/O

*New*- Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information on their arms and hands. Observed an employee preparing food while wearing a watch and bracelet.

Maintain all equipment clean. Observed food debris and other build up inside and around the deli case tracks.