HARRIS TEETER #416 STARBUCKS

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - PIC present lacks CFPM due to certification being expired. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P - Observed quat sanitizer concentrations of 50ppm at 3 compartment sink. - CDI - PIC refilled sink with quat sanitizer at concentrations of 200ppm. 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

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. - Pf - Observed multiple opened containers of various types of milks lacking date mark labels. PIC stated items were opened earlier today but are to be held overnight if not used. - CDI - PIC date marked all 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food contact surfaces of 4 white plastic containers, one whisk, and one pitcher with dark brown residue. CDI- PIC placed dishes in 3 compartment sink to be washed, rinsed, and sanitized. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 inside of cabinets with moderate amount of debris and trash. Clean.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for quat sanitizer available. CDI- PIC obtained quat test strips to keep near 3 comp sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P - Observed quat sanitizer concentrations of 50ppm at three compartment sink. - CDI - PIC added sanitizer to solution to correct concentrations to 200ppm quat. 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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. - Pf - Observed various open milk products lacking date mark labels. - CDI - PIC labeled all open milk products. 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 .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a large plastic pallet of breakfast sandwiches stored directly in front of handsink, blocking access. CDI- removed, EHS discussed maintaining access to handsinks 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 employees working with food with wrist jewelry on.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed plastic and paper to-go cups stacked above fill line. Observed cups stacked at countertop over fill line, no protective packaging to prevent contamination. Ensure cups are not stacked over fill line or are kept in protective packaging until use.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed paper towel stored directly on the hand sink. CDI. PIC removed

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 tea stored directly on the floor in the kitchen area. CDI. PIC removed.

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 cup holders stored in exactly same place as cleaning chemicals at the back area. CDI. PIC removed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees bags stored directly on single use bags in the kitchen area. CDI. PIC removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in 3 compartment sink at 50 ppm quat. CDI- Sanitizer was drained out and a new one was filled up.

General Comment. 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unprotected cups.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored where potential contamination of unwrapped single service cups may occur.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee keys etc stored in same container as single service bags for pastries.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed build up in interior of ice machine.

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

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employees return to food/drink prep area from outside and begin to prepare drinks without washing hands. CDI-through instruction.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cups over stacked and unwrapped near register exposing mouth contact surface of cups to potential contamination from customers.