HARRIS TEETER #401 STARBUCK'S

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed both employees wash their hands for about 10 seconds, one employee turned the water off with her clean hands. CDI EHS educated employees and they both rewashed their hands 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 .

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed Quat sanitizer at the 3 comp sink at 0ppm. The container was broken. Employees stated that they wash dishes each shift. However employees did not know how to set the sanitizer up. There were dishes soaking in the 3 comp sink. CDI PIC went to storage room and acquired another container and it tested 200 ppm. EHS advised to check the sanitizer concentration at least once a day. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all the tcs foods in the sandwich cooler above 41F. The ambient air of the cooler was 60F. See temperature chart. CDI PIC voluntarily discarded all tcs foods. VR needed 2-13-25 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 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed self serve creamer being held on TPHC without date mark or a timer set. When asked about keeping track of the time the employees stated that they did not open and do not know when the creamer was put out. Store opens at 6 am. CDI EHS instructed employees to discard creamer. Creamer was above 41F.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed tongs stored on soiled dish and unprotected on top of the oven.

4-501.11 Maintain equipment in good repair. Observed sandwich Cooler not holding tcs foods at 41F or below the ambient air was 60F today

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed a dead fly inside a not in-use metal cup frother container that was being stored in clean storage area in sanitizer drain board.-CDI-PIC voluntarily dispose of containers.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use tongs placed on the soiled surface on top of the oven; per PIC tongs are w/r/s every 2 hrs but surface of the oven is not routinely cleaned. -CDI- PIC w/r/s/ tongs and oven surface was cleaned; tongs were placed on a clean surface.

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 syrup build-up on exterior and interior of the cabinet doors and underneath, behind, on top and on the sides of equipment that is set on the countertops; observed food residue and build up along the edges of the handwashing sink; sanitizer drain board and throughout the dump sink and ice bin in FOH. Clean and increase cleaning frequency to maintain clean.

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 more frequent cleaning both in easy and hard to reach areas, especially underneath equipment; large amount of syrup residue all throughout floors.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various milks holding above 41F in lowboy (see temperature chart). Per PIC, items had been removed from lowboy frequently during breakfast hours rush. - CDI - PIC voluntarily discarded milks. EHS recommends placing items on TPHC and discarding every 4 hours if unable to maintain temperatures at 41F or below during rush hours. EHS provided PIC with TPHC written procedures form. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. - Pf - PIC unable to locate thin probe thermometer. - CDI - An extra thin probe thermometer from another department was given to Starbucks.

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 on exterior of cabinets and equipment. Clean and increase cleaning frequency to maintain clean.

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 in hard to reach areas underneath equipment. Clean and increase cleaning frequency to maintain clean.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed employee place hand on face and continue to steam milk and prep espresso. CDI-EHS educated employee on when to wash requirements and employee properly washed hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed quat sanitizer at 3 comp sink at 100 ppm used to sanitize beverage prep equipment. CDI-Employee remade sanitizer to correct ppm. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink and black buildup inside ice machine. Increase cleaning thoroughness and frequency. CDI-Employees began cleaning ice machine.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies near food display. Increase pest control.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Food employee was using sanitizing wipes as opposed to washing hands between running the register, and preparing food items. CDI- education was performed with health inspector to food employee. 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 .

4-601.11(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. Clean exterior of refrigeration units and warming units in area. Clean shelving near hand sink and 3-comp sink in area. REPEAT (full points)

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed food employee pick item off the floor, and returned to food prep without washing hands. CDI- employee was educated on when to wash hands. Employee washed hands. REPEAT (half point due to severity and difference in violation).

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing food and drinks without a hair restraint. CDI- employee put on hair restraint. -zero-

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 boxes of single-service cups stored on floor in area. CDI- boxes were placed on the shelf.

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. Clean exterior of refrigeration units and warming units in area. Clean shelving near hand sink and 3-comp sink in areas. REPEAT

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed two employee wash hands and cut off the faucet with their bare hands. CDI- employees were educated on proper hand washing.

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 a container of heavy cream that was 61 F. CDI- container of heavy cream was discarded. TPHC template was given to store manager. REPEAT (half points for improvements).

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. Clean splash from exterior of refrigeration units and shelving in area. REPEAT (half points for improvements).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed a container of half and half that was temping at 59 F. Suggestion was given to put container in ice while on the counter. CDI- container was discarded. REPEAT (half points due to improvements).

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a gnat in kitchen area during inspection.

4-501.11 Maintain equipment in good repair. Replace torn gasket on reach-in unit.

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. Clean splash from exterior of cooling units in kitchen 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. Clean floors under vat sinks and near drains in kitchen area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Employee dumped milk into handsink. CDI- employee cleaned handsink for use.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Milk carafe for customer self service contained milk at 59F. CDI- milk discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Facility operator could not provide a food temperature thermometer. Verification within 10 days.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Facility operator could not provide a food temperature thermometer. Verification by 3/4/2021, PIC Jon Clontz advised will provide as required.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee coat and keys stored co-mingled facility personnel items. Store personnel items separate.

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 8 day date marking on milk, heavy cream in prep. EHS reminded staff that date marking shall not exceed 7 days counting prep/open day as day 1. VR no later than 08/15 to ensure 7 day date marking.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Mold like build up inner shield of large ice machine. CDI- PIC Katie had ice machine cleaned

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Three different labeling systems for receiving, storing, and using. CDI- PIC explained the process and had unlabeled containers labeled. Consistent system is needed. Will follow up by facility by November 4.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Paper debris, unused carts, and other dried debris in dumpster pad area. Cleaning is needed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No papertowels provided at facilities only handsink. CDI- Employee replaced papertowels.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Some minor discolored build up near copper piping at catch tray in upper portion of compressor storage bin for large ice bin. Cleaning is needed. No issues observed in bottom ice storage bin and shield. (0pts)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried debris and residue on and under large countertop equipment and counters behind equipment. Cleaning is needed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. One employee coat stored on closed box of facility items in storage closet. CDI- PIC JR Sanders removed coat. (0pts)

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Large trash can positioned in front of handwashing sink obstructing use of sink. PIC Imani relocated trash can.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed coffee bean container stored in front of the handsink such that the EHS had to move the item to wash hands. Do not store anything in front of or in the handsink, sink must be accessible for handwashing at all times.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee wearing an ornate ring. Plain wedding bands are allowed but rings with stones, or rough surfaces may contaminate food during preparation.

4-501.11 Maintain equipment in good repair. Observed one split gasket on the milk cooler.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed an employee drink stored in a cup with a straw but no lid, ensure that employee beverages are stored in cups with lids and straws. This prevents spill and hand contamination from the beverage. Item was discarded.

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed container of employee aloe-based lotion in the prep area. Item removed during inspection. Ensure that all chemicals or medicines are stored in areas such that they will not contaminate any food service items or areas if spilled.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility with no thin probe thermometer at time of inspection. PIC was able to acquire an extra thermometer from the deli section of the harris teeter for starbucks use. Ensure that a thermometer is readily available for use by the starbucks facility.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one carafe of half and half cold holding at 68F. CDI - PIC voluntarily discarded and placed cold carafe out for customer self-service. -0-

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed wash water in 3-comp sink during manual warewashing at 93F and detergent label did not specify a lower temperature. CDI - PIC emptied wash water and refilled to 129F. -.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticky residue on the gaskets of the prep cooler doors. Clean. -0-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed coffee beans in basin of handsink and the other sink in the area was already identified as the dump sink. CDI - PIC instructed cleaning of the handsink basin and no dumping in handsink. -1-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee plating food while wearing diamond rings. CDI - PIC instructed employee to remove these items. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed non fat and skim milk in dispensers for customers at 50F. CDI - PIC discarded and refilled with cold produict.

6-502.12 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 buildup on vent cover in women's restroom upstairs. Clean.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No one on site today with verification of food safety management training. CDI- Operator Keith Vespo was unable to locate his certificate today. CDI- verbal correction as to requirement.

4-501.114 Maintain sanitizer at correct concentrations. -P. Quat sanitizer less than 200ppm. CDI- sanitizer corrected.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Some employee items co-mingled with facility coffee items in cabinet. CDI- employee items removed and stored in approved location.

7-207.11 Store labeled, employee medications to prevent contamination. -P: Observed employee mouthwash on shelves with food. CDI- mouthwash moved to under sink.

.6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed coffee beans in handsink.

7-201.11 Separation-Storage - P: Store toxic chemicals so accidental contamination of food, utensils, or equipment cannot occur. Found bottle of Spitfire on surface where food was being prepared, and where equipment / utensils was stored. CDI- chemical moved to chemical storage area..

Maintain sanitizers in approved concentrations. Found bottle labed as sanitizer measure less than 100ppm quat. Made to proper concentration.

4-302.14 Sanitizing Solutions, Testing Devices - PF: Found test strips wet and damaged. CDI- replaced with new strips.