HARRIS TEETER #412 STARBUCK'S

5-205.15 Maintain a plumbing system in good repair. Observed employee draining one basin of three compartment sink into floor sink under cabinet. Water was unable to drain fast enough to prevent water from spreading across floor. Have floor drain checked for possible blockage. - 1 -

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 black buildup under three compartment sink. Buildup may be caused by slow floor drain. Clean frequently to prevent buildup.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handwashing station. CDI - PIC obtained soap from store shelves. EHS recommended installing permanent soap dispenser. - 1 -

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit during inspection. CDI - PIC brought one from upstairs office. - 0.5 -

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee take order from customer at register, then move to wash hands. Observed effective hand washing procedures (warm water, soap, required time, etc.) but observed employee turn off handsink faucet bare handed before handling single service to begin preparing drinks. CDI - EHS coached employees as to proper handwashing procedures and observed corrective handwashing. All handwashing observed after this point was effective.

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 consistent system of date marking throughout the establishment (orange stickers with date of product opening on container). Observed two (2) portions of TCS food (one bottle of cooling oat milk and one jug of skim milk) opened with no orange sticker. Per conversation with the store shift lead, these items were opened earlier, on the day of inspection. CDI - EHS wrote day of opening directly on the packaging of both containers. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Store shift lead described a system of half and half being placed in cooled carafes for customer self service area and disposed of after 4 hours at ambient temperature. When asked for documentation, food employee was unable to provide it at time of inspection. CDI - PIC, shift lead, and EHS filled out a blank TPHC document to be retained within the establishment, detailing described TPHC procedures. 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 half and half in carafe at customer self service area. Half and half was observed at a temperature of 39F, but no timer had been set for its four hour hold time. CDI - PIC set timer for four hours after point of observation.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.(C) Observed some buildup on dispenser of coffee machines. CDI-Employee cleaned dispensers during inspection after observation.

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. Single use paper sandwich bags were observed stored in caddy with food debris and crumbs.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed heavy build up of sticky debris, coffee beans, and coffee grinds underneath espresso machine on the front counter.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels at the hand sink. CDI-Paper towels were provided.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee bag stored along facility food items in the dry storage closet. Designate a location for employees to stored personal belongings.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets to the coolers doors. Needs replacing. REPEAT.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed that facility did not have a probe thermometer on site, and has to borrow one from deli to take temperatures. CDI: Facility took an extra thermometer from deli and gave to employees to keep at Starbucks.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on reach in unit holding breakfast sandwiches.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed coffee, coffee cups, and juice being stored in the handsink. CDI- Items removed by PIC.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.- Observed dirt build up on the ice machine shield.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.- Observed boxes of coffee being stored on the floor near the ice machine.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.- Observed single use cups being stored on the floor near the ice machine.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer less than 50ppm QUAT. CDI- PIC brought QUAT to proper concentration.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor build up in the corner of the ice machine on the ice machine deflector plate.

7-201.11 Store toxic materials to avoid contamination. -P Observed a bottle of caraffe cleaner stored with open bags of coffee/coffee beans. CDI by moving to chemical storage location.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed the ice machine scoop stored for use inside a metal pan with heavy dust build up. CDI by removal to be properly washed and sanitized.

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 debris accumulating under the dry storage shelving near the ice machine. Observed dried coffe spills under the dessert case unit.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing bracelets while preparing food and drinks. CDI - PIC instructed removal of bracelets. -.5-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed overstacked cups with lip coming out of dispensers. CDI - Top cups removed and employees reminded not to overstack. -.5-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink used as a dump sink. CDI - PIC instructed employees to use 2-comp or 3-comp sink for dumping. -1-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed half and half on customer self service station at 50F. CDI - PIC voluntarily discarded item. -1.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed creamer buildup on the lid of ice chest in prep area. Clean. -.5-

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 base of wall with dark buildup in both restrooms. Clean. -.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed skim milk at 49F out for customer self service, CDI- discarded

5-205.15 Maintain a plumbing system in good repair. Observed 3rd compartment of sink unable to hold sanitizing solution. PIC to contact maintenance today. Large bus tub can be placed in interim until repair is made.

.5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed coffe filters and container stored in front of handsink, reducing access.

3-501.19 Time as a Public Health Control - P,PF: When holding food on time, a method of labeling or otherwise documenting time food has been out of temperature control must be employed. Observed milk in thermoses not under any documented holding time. CDI- milk discarded and timed product set out.

Materials used for wiping shall be stored in an approved sanitizer between uses. Found container of sanitizer less than 200 ppm quat.