HARRIS TEETER #474 STARBUCK'S

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 not use a barrier to turn off the faucet. -CDI- EHS educated food employee on using a barrier 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed two sweet creams holding above 41F in milk lowboy cooler. Refer to temperature chart. -CDI- PIC voluntarily discarded items. -1.5- 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 .

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee handle money and then begin to engage in food prep without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer not dispensing from container. -CDI- PIC made repairs and sanitizer observed at 200ppm quarternary. -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

3-501.19 (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.- Observed no written procedures for consumer self-serve milk being held on time. -CDI- EHS provided written procedures and assisted PIC with filling them out. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 PIC had placed new milk out for TPHC hold without starting timer. (Facility uses timer to monitor time). -CDI- Timer was started. -1.5-

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 1 squeeze bottle missing label. Per PIC, contents were caramel. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed lots of flying pests. Recommended increase pest control frequency and maintain area clean. -

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee engaging in food prep with bracelet. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board in need of replacement due to deep multiple cuts and no longer being smooth and easily cleanable. Resurface or replace. -0-

5-502.11 Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. Observed foul odor from waste bags that had not been removed. Items were stored in a cart right outside of entrance door. Ensure waste is removed more frequently to prevent any foul odors. -0.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed two containers of milk holding above 41F sitting out on prep surface (see temperature chart). Per employee, milks had been sitting out for about 30 minutes. Milks must be maintained under refrigeration when not in use or held on TPHC. - CDI - Employee placed milk on TPHC and labeled milk with 4 hour discard time. TPHC written procedures provided. 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 - Employee unable to provide thin probe thermometer. - CDI - PIC provided thin probe thermometer to facility area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed sandwich lowboy unit holding all TCS items above 41F (see temperature chart). PIC voluntarily discarded all sandwiches in unit. Ambient temperature of unit once all items were removed read 62F. PIC agreed to discontinue selling TCS sandwiches and to only sell coffee and baked goods until unit has been repaired. - VR - Verification required within 3 days to ensure unit has 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 .

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 residue on doors for cabinets under coffee station. Clean and increase cleaning frequency to maintain clean.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed employee wash hands and proceed to shut off faucet with bare hands. CDI - Employee coached and hands re-washed. -2-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed unprotected muffins and scones on utility cart behind display case. CDI - Foods covered. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flies in facility.

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 single-service cups with splash from hand washing process disposable towels. CDI, new single-service disposable towels located and provided closer to HW sink to prevent potential contamination from hand washing process.

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed food employee not knowledgeable about most reportable symptoms and illnesses. CDI by instruction. 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 some splash / spillage inside cabinets and sticky residue on top of cabinet door behind counter.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF - Observed 1 food employee not knowledgeable about employee health policy. Employee not able to demonstrate knowledge of written policy or reportable illnesses / symptoms. CDI by instruction.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed packaged dried fruit stored behind handwashing sinks and gloves stored at handwashing sink. CDI, items removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no disposable towels at handwashing sink. CDI, towels supplied.

4-302.12 Food Temperature Measuring Devices - PF - Observed no food thermometer. CDI, PIC provided thermometer during inspection.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Tongs used for TSC foods and oven observed not sanitized every 4 hours. CDI. Clean tongs retrieved and education provided.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Quat sanitizer in three compartment sink observed at 50 ppm. CDI. Sanitizer remade to proper solution.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cups for purchase out of packaging with straws in place that according to PIC are rinsed when customers purchased prior to filling with beverage. These cups are not shielded or protected from sneezes, coughs, etc. at front counter. -.5-

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee handling payments and preparing customer orders without handwashing. CDI - PIC reminded staff when to wash hands. Hands were washed. -2-

5-202.13 Backflow Prevention, Air Gap - P An air gap shall be used to prevent backflow from used water to clean water sources. Observed no air gap at the floor drain under dump sink. Piping extended below flood plane into floor drain. CDI - PIC removed new extension on the end of piping to restore one inch air gap. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed half and half cold holding at 51F from about one hour prior. CDI - PIC placed this item on TPHC temporarily as it has only been out of temperature control for an hour. -1.5-

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in the 3 compartment sink at less than 50ppm quat solution. CDI- Sink was emptied and refilled to proper concentration.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed debris in the wash water of the 3 compartment sink.

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

2-301.14 Wash hands after activities that contaminate them.-P Observed employee eating food then proceed to put gloves on without handwashing in-between. CDI by instruction, hands were cleaned.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor debris accumulation on the inside of the ice machine. Improvements made since last inspection.

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 debris accumulation on shelving underneath the 3 compartment sink and on the floor underneath some cabinetry.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris accumulation on the inside of the ice machine.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed one sanitizer bucket near the espresso machine with cloudy water.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present with managerial control has food protection manger certification.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Pink build up inside ice machine; ice used for drinks. Clean.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some dried debris and dust under large counter top equipment and lower back cabinets/ storage area. Some cleaning is needed.

.4-302.14 Sanitizing Solutions, Testing Devices - PF. Test strips shall be present at all time to check sanitizing solution concentrations. Observed no test strips upon arrival. CDI- test strips were provided.

.3-602.11 Food Labels - PF. All foods available for self service containing two or more ingredients shall be labeled with a list of ingredients. Observed Christmas coffee available for self service. CDI- coffee samples were removed from self service area.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. All products shall be stored at least six inches off the floor while in storage. Observed no shelving beneath the three compartment sink. CDI by instruction.