HARRIS TEETER #3 STARBUCKS

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3 compartment sink at 100ppm. Per directions, concentration should be maintained 200-400ppm quaternary ammonia. CDI - Quat sanitizer was remade and observed at 300ppm. - 1.5 - 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 open containers of milk from previous day without date marking. CDI - Employee dated 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sweet cream and two percent milk above temperature threshold. Items were moved to be cooled during the inspection. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf REHS spoke with the PIC of starbucks which stated milk is saved for next day use and is not date marked. Ensure that milk is being properly being date marked for 7 days including the day the food is opened. No points due to no actual observation of an violation. CDI- Educated PIC. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . No thermometer available inside of Starbucks. Manager found a thermometer for this food stand location during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Breakfast sandwhiches in reach in cooler all holding above 41F. CDI- Discarded. Cooler is not holding. PIC will put a work order in and not use cooler until repaired. VR

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Facility is soaking paper towels in sanitizer water. Do not do that, fill bucket with sanitizer and hold rag in sanitizer. CDI- Paper towels discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two flies in Starbucks area. PIC will look at ways to reduce flies. (0 Points)

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. Hot water at 3-comp sink peaked at 113 F. PIC has placed a work order to increase hot water. (Half points). VR-facility has up to ten days to increase hot water to 120 F.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. Hot water at 3-comp sink peaked at 114 F. PIC has placed a work order to increase temperature. VR- facility has up to ten days to increase water temperature to 120 F.

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 one employee cut off the faucet with his bare hands after washing. CDI- employee was educated on using a paper towel to cut off faucet. Employee rewashed hands. (0 points).

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed mildew on top interior of ice machine. PIC stated that they will have someone clean it soon.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. ICE MACHINE WITH PINK SLIME/MOLD BUILDUP-NEED TO CLEAN AND SANITIZE ON A FREQUENCY TO KEEP SLIME AND MOLD FREE. VR- facility has up to ten days to clean unit.

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. Clean floors next to drains under prep sinks. Clean walls behind prep sink near coffee maker.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. ICE MACHINE WITH PINK SLIME/MOLD BUILDUP-NEED TO CLEAN AND SANITIZE ON A FREQUENCY TO KEEP SLIME AND MOLD FREE. VR- facility has up to ten days to clean unit.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed employee scooping ice with exposed fingernail polish. CDI- employee will where gloves when scooping ice.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed in use sanitizer at 3 comp sink with sanitizer concentration less than 200ppm quat. CDI, sanitizer re-freshed to adequate concentration.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Employee could not verbally communicate full health policy. CDI- Relate policy to emloyee. Spoke with store manager to assure all employees working with food are aware of the policy.

4-501.114 Maintain sanitizer at correct concentrations. -P One sanitizer bottle recorded 0ppm Quat. CDI- Bottle re-filled.

Staff stated that steam wand is never washed rinsed or sanitized. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Clean steam wand every four hours. CDI - cleaned and sanitized.