HARRIS TEETER #11 STARBUCKS

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in closet with buildup on the inside of the machine. Increase cleaning frequency to preclude potential contamination.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed creamer carafe with no start time and end time label. Employees had timer set to indicate end time. CDI - Food handler placed start and end time stickers on carafe.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in Starbucks area at time of inspection.

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 gaskets on RICs with black buildup. Increase cleaning frequency or replace as needed. PIC indicated they new gaskets had been ordered.

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 room storing ice machine in need of cleaning. Increase cleaning frequency to preclude potential contamination.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones on countertops at time of inspection.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed new employee that was hired in September 2025 was unable to answer any of the the employee health questions. The store manager showed EHS the printed paperwork showing that the employee had successfully passed training. PIC stated that the employee was very nervous. CDI Store manager initiated computer re-training for all the Starbucks employees. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee turn the water off with her clean hands. Observed employee touch her nose afree washing her hands. Observed employee handle sanitizer and proceed to handle drink cups without washing her hands. Observed employee touch the trash can after washing her hands. CDI EHS educated PIC and employees and they stopped and washed their hands again.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer wipes stored in the same drawer as the bags of coffee. CDI Employee moved bags of coffee.

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 minor food soil residue (milk stains) on lower portions of reach in cooler 1. Clean as needed to prevent soils and debris accumulation. REPEAT. Note: No escalation in point deduction due to some noted improvements; doors and gaskets of unit were clean such that cross contamination was unlikely. Clean interior shelves and flooring of unit as needed.

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 minor dust buildup on walls of closet area used to hold ice machine. Clean as needed.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no ambient air thermometer in reach in cooler 1. Provide thermometer for all coolers used to hold TCS foods.

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 minor food soil residue (milk stains) on interior doors/lower portions of reach in cooler 1. Clean as needed to prevent soils and debris accumulation.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sealed pouch of single use wiping cloths stored on top of coffee bean hopper at counter. CDI - Food employee rotated wiping cloths to lower storage.

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 tongs used to move bakery items stored in bin with crum accumulation. Per conversation with food employee, tongs and storage bin are wiped clean and sanitized every four hours. Clean bin used to store in use utensils with enough frequency to prevent accumulation of food debris.

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 one (1) covered bin of coffee filters stored behind sink splash guard. CDI - EHS rotated coffee filter bin to clean portion of counter. REPEAT. 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one (1) stack of single service egg trays in tray holder with exposed food contact surfaces. CDI - Food employee inverted trays to prevent potential contamination.

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 multiple clean tongs hanging on divider between 3 compartment sink and hand sink, allowing clean tongs to be contaminated with splash from hand sink. CDI - Tongs were placed inside the 3 compartment sink.

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 cups stored on the floor in Starbucks dry storage area. CDI - Cups were removed from 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 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 opened whole milk without proper date marking. CDI-PIC dated milk from 2 days ago when milk was transferred from deli based off their data log. 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 soy milks and oat milks dated for 8 days instead of 7 days. CDI-PIC changed dates for 7 day date markings since none of the milks were past the 7 day window.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. Employee health policy doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee health acknowledgement form to properly inform food employees.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Observed general cleaning needed in drawers, on shelves, and on equipment. Detailed cleaning needed and cleaning frequency increased.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer bottle reading less than 100 ppm for quat ammonium. CDI Sanitizer bottle was changed out to read 200 ppm for quat ammonium. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P After discussion with food employee stated that food contact surfaces are cleaned every 2 hours; however food employee just arrived and there is not a system in place for making sure FCS are cleaned every 4 hours. CDI Gave verbal instruction to PIC; will develop SOP to ensure items are cleaned every 4 hours by tying it with shift change or getting a timer.

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee enter to work place on hat and apron and then proceed to start preparing drinks. CDI Food employee directed to wash hands prior to beginning work.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees wearing rings and watches. Make sure food employees remove jewelry when performing food preparation. Observed food employees not wearing a hair restraint. Make sure food employees wear a hair restraint while performing food preparation.

4-501.14 Warewashing Equipment, Cleaning Frequency - C Parts of ware washing including basin, drain boards etc shall be cleaned prior to use, every 24 hour hours or as often as accumulation occurs. Observed clean side of baseboard where coffee grinds and minor debris under mats. Make sure this area is clean prior to use.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed overstacked cups with lips above the dispenser. Reduce the amount of cups in the dispenser to the level of the lips area. -.5-

6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles in employee restrooms. Replace with nonabsorbent ceiling tiles. -0-

4-501.114 Maintain sanitizer at correct concentrations. -P. Observed sanitizer at 3 comp sink and sanitizer bucket at 50ppm and bottle says between 200-400ppm. CDI new bottle provided.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed brown build up in bowl of handwashing sink. Clean sink basin regularly, do not use hand sink as dump sink.

6-301.12 Restroom used by employees shall have hand drying provisions available at all times. Observed the paper towel dispenser in the ladies restroom jammed. CDI Paper towel dispenser was repaired.

2-102.12 Ensure a certified food protection manager is on site at all times. Observed no certified food protection manager.

Ensure that facility is maintained free of pests, observed a few flies.

Ensure that single service articles are stored to prevent contamination. Observed several stacks of unprotected cups.