HARRIS TEETER #30 STARBUCKS

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed roller cart for single use cups being stored directly in front of hand sink along with employee beverages being stored on counter in front of hand sink blocking access to hand washing. CDI: PIC removed cart and employee beverages.

5-205.15 Maintain a plumbing system in good repair. Observed loose faucet fixture at 3 compartment sink. PIC submitted service request for repair during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of heavy whipping cream and a container of half and half being stored in low boy cooler above 41F. See temp chart. CDI: PIC voluntarily discarded items. REPEAT. Points not escalated due to improvement since previous inspection.

4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed employee washing utensils and equipment in 3 compartment sink and placing items straight into sanitizer compartment without rinsing first. CDI: Employee pulled items and rinsed before placing back into sanitizer compartment.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed containers of milk, oat milk, soy milk and almond milk all being held above 41F in prep reach in cooler. See temp chart. CDI: PIC moved all items to deli walk in cooler as they had been opened within 2 hours. Ambient air temperature of cooler measured 40F with the door being opened for prolonged period.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed wash solution in 3 compartment sink measuring 91F. CDI: PIC drained wash solution. Water temperature from faucet measured 126F.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.-Observed hand sink being blocked by a plastic container that was temporarily being stored inside the sink and a box of coffee beans that was placed in front of the plastic box. -CDI-PIC removed all items; plastic container was w/r/s.

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 non-dairy containers that were opened today date marked w/ last day of use 3/20 and a another container opened the day prior w/ last day of use 3/19. -CDI-PIC placed proper last day date marks on all food 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 .

4-501.11 Maintain equipment in good repair.Observed reach-in cooler #4 w/ torn gasket; in need of repair. Observed hand soap dispenser in hand sink broken off from hanging area; soap dispenser placed stand upright next to faucet w/ small accessibility to soap. -CDI-PIC temporarily taped soap dispenser onto the wall for easier access/ work order placed.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf-Observed no Quat test strips at 3-compartment sink-CDI-PIC got a new test strips from the Deli department.

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 utensils stored not inverted, right next to the handwashing sink. Store utensils inverted to prevent possible contamination with food contact surfaces.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed carton of half & half above 41F. CDI - Food employee stated that half & half was out during early morning rush and placed back inside RIC to cool before EHS arrived.

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 breakfast sandwiches with no head covering. CDI - Employee put on head covering.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed cracked pitcher. CDI - PIC voluntarily discarded.

REPEAT 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 bottom of reach in coolers with build up of food debris. Clean as needed.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink being stored on shelving above dry food items in dry storage area.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for employees to follow when responding to vomiting or diarrheal events. Facility utilizes premade commercial vomit and diarrhea cleanup kits with written instructions printed directly onto the kit; however manager on duty PIC was unable to find one of these kits at customer service at time of inspection. CDI - EHS provided PIC with sample written written procedures for employees to follow when responding to vomiting or diarrheal events, as well as vomit and diarrhea cleanup poster. For more information please visit: http://meck.co/FoodSafety

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 crumb accumulation on the non food contact exterior of oven. CDI - Employee used available food contact surface wipes to clean oven exterior portions prior to end of inspection. Note: No escalation in point deduction due to noted improvement in non food contact surface cleanliness; RIC interior surfaces were clean at time of inspection, and counter tops were observed being wiped down at time of arrival.

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 soil residue on the bottom interior surface of register reach in cooler and minor crumb accumulation on the non food contact exterior of oven.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of very berry hibiscus mix, and mango dragon fruit mix being stored open at room temperature. Items labeled “Refrigerate after opening”. CDI - All open containers voluntarily discarded by PIC. - 1.5 -

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed food disinfecting wipes used for sanitizing milk steaming wand in between uses. CDI - Discussed manufacturer instruction for using wipes. PIC removed wipes and replaced with sanitizer bucket containing 200ppm QUAT sanitizer. - 0 -

2-301.14 When to Wash - P - Observed food employee adjust mask on face but not wash hands. CDI by instruction.

6-301.12 Hand Drying Provision - PF - Observed no disposable towels available at handwashing sink. CDI, disposable towels supplied.

6-501.12 Cleaning, Frequency and Restrictions - C - Maintain shared department WIC freezer floor clean that contained Starbucks foods.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometer inside low reach in prep cooler not in good repair. Replace.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some flies behind counter.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - PIC stated leak at PVC pipe at ice machine. Repair as necessary.

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 food employee not vigorously rub hands for 10 to 15 seconds when washing their hands. CDI by instruction. Repeat.

7-201.11 Store toxic materials to avoid contamination. -P - Observed degreaser stored over single-service articles in cabinet. CDI ,degreaser relocated.

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 food employee turn faucet off with their bare hands after handwasing. CDI by instruction.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Observed soil inside ice machine. Ensure ice machine cleaned and sanitized at required frequency.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with large beard.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed leak at drain behind front counter. PIC stated it was scheduled for repair.

5-203.12 Toilets and Urinals - C - Observed upstairs employee men's restroom toilet stall "out of order" and heavily soiled. Repair and maintain clean.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a cell phone being stored on top of a roll of paper towels near the cash register.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed QUAT sanitizer in the 3 compartment sink at ~50ppm concentration. CDI- sink was drained.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed half and half and skim milk cold holding above 45F in a reach in cooler (see chart). The ambient air temperature of the cooler was 44F after several minutes of monitoring. EHS instructed staff to monitor cooler temperatures and schedule repairs if the unit cannot maintain foods at 45F or lower. VR required.

7-201.11 Store toxic materials to avoid contamination. -P Observed a chemical cleaner and sanitizer wipes stored above food items/single-use items at the back storage shelving. CDI- storage rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed cream buildup on the blade of freshly cleaned blender cup. CDI - PIC rewashed blender cup. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed self-service creamer at 55F in carafe. CDI - PIC voluntarily discarded. -1.5-

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed coffee carafe, stored as clean, inside the splash zone of the hand sink. -0-

2-301.14 Wash hands after activities that contaminate them. -P Observedn food employee cleaning and then resume preparing a drink for a customer. CDI - PIC educated employee and hands washed. -2-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: Must provide a probe thermometer. Verification needed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean outside ice machine and around edge of ice machine.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Clean floors where needed including inside cabinets.

6-501.111 Controlling Pests - PF: Observed fly in display case. Foods are display only. Eliminate.

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

•4-502.11(B) Provide accurately calibrated thermometers. -4-502.11(B) Provide accurately calibrated thermometers. -Pf. Observed the stem thermometer read 25F when checked in ice water. A digital thermometer was brought from a different part of the store to use. CDI.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Maintain equipment and utensils clean to sight and touch. Observed pink buildup on interior surface of ice machine. CDI - cleaned and sanitized during inspection. Discussed with PIC ways to do more thorough cleaning in this hard to reach area.

6-202.11 Light Bulbs, Protective Shielding - C. Observed unshielded bulbs above warewashing and utensil storage area as well as above unwrapped foods in dessert case.