HARRIS TEETER #4STARBUCKS

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P 2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee handle the cash register multiple times and then began to prepare food without washing her hands. Observed employee touching her hair face without washing her hands before handling food. Observed employee put on gloves without washing her hands. Observed employee leave station and return without washing her hands before handling food. CDI EHS educated employees and they washed their hands REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed breakfast sandwiches in the RIC above 41F. PIC stated that they were put in the unit earlier this week. The ambient air of the unit was 45F. CDI PIC voluntarily discarded the sandwiches in question and put other sandwiches in another cooler. VR needed 7-26-26 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 .

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 coffee creamer on TPHC without being marked with the 4 hour time limit. For the corrective action the employee put the date on the carafe. CDI EHS educated staff on proper TPHC procedures. EHS also reviewed facility written procedures.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing drinks with bracelet and ring on her arm and hand. REPEAT

4-501.11 Maintain equipment in good repair. Observed RIC not holding TCS sandwiches at 41F or below. The ambient air was 45F today. PIC put in a work for the unit.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee handle the cash register multiple times and then began to prepare food without washing her hands. Also observed employee leave the stand and return and began handling food without washing her hands. CDI EHS educated PIC and the employee stoped and washed her hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at the 3 comp sink at 0ppm Quat. PIC stated that he will get another bottle from another store asap. The sanitizer device hangs over the compartment and water is fed into the top. Facility will have employees use 3 comp sink in another department to w/r/s dishes and utensils VR needed 1-25-26 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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing drinks with multiple bracelets on her arm.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed ambient temperature of sandwich RIC between 44F and 45. Per conversation with PIC, TCS foods within the cooler had been restocked within the previous 3 hours. All packaged TCS foods within (breakfast sandwiches, sous vide egg bites, etc.) were rotated via cart to deli WIC. Ambient temperature of emptied RIC was observed at 41F prior to end of inspection. A verification will occur no later than 07/11/2025.

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 accumulation at back corner prep surface, as well as crumb and stain accumulation in two (2) bins used to hold in use tongs. Tongs were not contacting soiled surfaces at time of inspection. Clean bins and non food contacts as needed.

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 minor food soil (spilled milk, paper muffin liners, etc.) on floors nearest standing equipment. Clean active soils as needed to prevent accumulation on floors, walls, and ceilings.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee beverage stored on shelf over dry goods and single-use items. CDI-Employee removed drink from shelf.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P 2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed employee touch hair then bite nail, continue to food prep and handling equipment and utensils. CDI-EHS educated employee on when to wash requirements and employee properly washed hands.

4-501.11 Maintain equipment in good repair. Observed inoperable ice machine. Employee stated they are waiting on a part to complete repairs.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no approved drying methods available at hand wash sink. CDI PIC resupplied paper towels kept at sink. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed miscellaneous utensils and equipment stored at hand sink. PIC removed items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed shelving where ice scoops stored to have food residue. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed sanitizer concentration too low. PCI replaced sanitizer.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed multiple milk, oat milk, soy milk products held over 24 hrs with no date marking. PIC date marked items

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Observed no food thermometer available.

6-501.111 Keep the premises free of insects, rodents, and other pests.Observed multiple fruit flies under dump sink. PCI scheduled appointment for pest control.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed coffee scoop utensils store on top of equipment with no barrier.

4-803.11 Soiled linens shall be stored and transported to prevent contamination of food, clean equipment, clean utensils, and single service and single use items.Observed soiled aprons stored draped over ice machine. CDI PCI removed

5-501.17 Provide a covered waste bin in female restrooms.observed women’s restroom with broken cover for waste receptacle. PIC ordered new cover.

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 Employee with artificial nails preparing drinks. CDI - Employee instructed to wear gloves when preparing food. // 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Both employees wearing watches on wrists. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee observed wearing a watch on wrist. Food employees must not wear jewelry on their hands or wrists when preparing food. 0 pts.

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 ice scoop in ice machine with handle touching the ice. CDI-Scoop removed from inside of ice machine

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 wash hands and turn off sink with clean hands instead of towel. CDi- through isntruction2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-PObserved food employee handle trash can then return to food preparation without washing hands- CDI- through instruction

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use sanitizer wipe left out of solution. CDI- discarded