HARRIS TEETER #317 DELI/STARBUCKS

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P 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 . Observed utensils being sanitized in 3 compartment sink in which several utensils were not fully submerged under properly concentrated sanitizer. Also observed sushi staff rinsing sanitizer over utensils in 3 compartment sink and placing on cart to be transported to sushi area without fully sanitizing utensils. CDI: PIC filled sanitizer compartment to ensure all utensils were fully submerged in sanitizer and EHS provided education to sushi staff on proper sanitizing procedures. Sushi staff returned utensils to be W/R/S.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed containers of rotisserie style chicken meals covered with plastic lids cooling in walk in cooler at a rate insufficient to reach cooling parameters. See temp chart. CDI: Employee removed lids and placed items in walk in freezer to rapidly cool.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in Starbucks area. Contact pest control service provider to address issue. REPEAT.

4-502.13 Single-use and single-service articles cannot be reused. Observed a single-use spoon being stored in a container of tuna salad in sandwich lowboy cooler. CDI: Employee removed spoon. 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed a stack of single use containers being stored outside of their original packaging right side up at pizza station. CDI: Employee inverted containers to prevent contamination.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 1 spray bottle of sanitizer in sushi area to be 0ppm. CDI - PIC discarded and re-filled with sanitizer at 200ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal pans, stacked upon each other, being stored as clean with debris and residue. CDI - PIC re-located pans to dish area to be wash/rinsed/sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed many items in Grab & Go cases cold holding above 41F. Food items located in the front of the cases were above 41F, food items toward the back of the cases were below 41F. See temperature chart. Observed potato & chive egg bites in Starbucks coolers to be cold holding at 45F. CDI - PIC and food handler voluntarily discarded affected items from Grab & Go cases that were made prior to this morning. Affected items that were prepped this morning were removed from cases and placed in WIC to rapidly cool below 41F. Cooler technician arrived to check all cases are properly working during inspection. Food handlers voluntarily discarded potato & chive egg bites.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed sushi rice PH meter in disrepair. According to HACCP plan on file, test strips are to be used in lieu of PH meter. Employees could not produce test strips. 3 DAY VR to ensure facility has PH meter or test strips before making sushi rice.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple gnats around the Starbucks area. Observed 1 flying insect in food prep area of deli.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed multiple large metal bowls wet stacked upon each in deli dish storage. Observed sheet pans wet stacked upon each other in deli dish storage.

4-501.11 Maintain equipment in good repair. Observed lowboy cooler in pizza station to be holding an accumulation of water in the bottom of cooler.

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 gaskets on lowboy cooler in pizza station and in Starbucks coolers with buildup. More frequent cleaning of gaskets necessary.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed quat sanitizer at 0ppm in 3 compartment sink at Starbucks. CDI: PIC discovered bottle of quat sanitizer was not feeding into sink and replaced with another bottle and refilled. Sanitizer measured 400ppm after refilling. REPEAT. Points not escalated due to multiple violations on previous report.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed 3 buckets of fried chicken being held between 119F - 122F at grab and go station. CDI: PIC voluntarily discarded items.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) 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 . Observed deli chubs of pastrami and roast beef date marked 2/2, a chub of turkey date marked 2/1, and chubs of chicken and turkey date marked 1/30 being held in display case all past their expiration date and a chub of turkey with no date mark being held in display case. CDI: PIC voluntarily discarded all items.

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 working bottles of sushi sauce, mayo and poke sauce being held at sushi prep station without labels. CDI: Employee labeled bottles.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed a stack of bowls and a stack of plastic containers being stored wet nested on clean storage shelf. CDI: PIC unstacked items to allow for air drying.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed a few stacks of single service containers for rotisserie chicken being stored outside of their original packaging right side up on storage shelf. CDI: PIC inverted containers to protect against contamination.

4-501.11 Maintain equipment in good repair. Observed low boy cooler behind sandwich prep station inoperable. PIC stated a work request has been submitted and service technician is waiting on a part to repair unit.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a sheet tray being stored on top of hand sink in Starbucks which was blocking access for employees. CDI: Employee removed sheet tray.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed utensils being sanitized in 3 compartment sink at Starbucks in which concentration level of quat sanitizer measured 0ppm. CDI: PIC drained sanitizer and refilled with quat sanitizer measuring 400ppm. 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed thin probe thermometer in deli department being stored with build up on food contact surface of thermometer. CDI: PIC W/R/S thermometer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed several containers of pizza and two containers of ribs being held in grab and go cooler, a package of Brie cheese being held in cheese low boy cooler and several packages of cheese being held in cheese grab and go case all above 41F. See temp chart. CDI: PIC voluntarily discarded all items. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed fried chicken cooling on a sheet tray in walk in cooler at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC placed chicken in WIF to rapidly cool.

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 boxes of single use cups and single use sushi containers being stored in back storage hallway. CDI: PIC placed boxes on shelves over 6 inches off the floor.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed two containers of buffalo chicken wings holding above 41F in chicken wing grab-n-go case. Items have been held in unit since yesterday. All other items in the unit were at or below 41F. -CDI- PIC voluntarily discarded the chicken wings above 41F. -REPEAT- EHS observed significant improvement in cold holding from past inspections today (only two items above 41F during this inspection compared to multiple items in multiple units from last inspection). EHS did not observe need for facility to be placed on a risk control plan due to improvement, despite repeated violation. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf -Observed pizza sauce, sausage, and cut tomatoes in pizza prep top without a date mark. Items were placed in prep top yesterday, per PIC. -CDI- PIC properly added date marks to items. -REPEAT- 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf -Observed raw chicken thawing at prep sink under running water at 76F. EHS explained to PIC proper thawing methods, by using running water of 70F or below. EHS stated that cold water from the sink often will not reach less than 70F during the warmer months. -CDI- PIC placed raw chicken in WIC for alternative thawing method.

6-501.111 Keep the premises free of insects, rodents, and other pests. -Observed multiple flies throughout facility. Ensure exterior doors are kept closed and consider increasing frequency of pest control visits.

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 tongs for TCS food items hanging on oven door handle in Starbucks. Per conversation with Starbucks food employee, tongs are washed, rinsed, and sanitized once a day. -EHS educated food employees on properly cleaning tongs that handle TCS foods every 4 hours.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.Observed ice machine in Starbucks soiled and in need of more frequent cleaning.-CDI-PIC placed worker order to have it cleaned. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed a variety of food items inside a reach-in cooler located in the sub shop with temperatures above 41F. Reach-in cooler ambient temperature measured at 44F. Food Items are kept overnight. -CDI-PIC was educated and voluntairly discarded fooditems. Work order was placed for reach-in. VR 3 days Observed Ribs in display case with temperatures above 41F. Discussed alternative options in displaying ribs as per last inspection it was an issue as well.-CDI- PIC was notified and food items were voluntairly discarded. REPEAT 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-Observed milk jugs in Starbucks reach-in's with no proper date mark after food items were opened. Instead they have date labels showing when milk jugs are transferred from the floor to Starbucks.-CDI- PIC was notified and correct date marks were placed on all food 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal pans in Sushi area.-CDI-PIC relocated food items to dish area; washed.

4-501.11 Maintain equipment in good repair. Observed torn gaskets in all reach-in coolers located in Starbucks. Store manager placed a work order.

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 under cabinets and equipment in Starbucks in need of cleaning.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Sliced cheddar cheese in sandwich prep reach prepared 90 minutes prior above 41F. Cheese moved to walk in to reach 41F. Sliced meats in grab and go prepped 1 hour prior above 41F. Sliced meats moved to walk in and spread out on cart to reach 41F. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Ribs in display case from yesterday above 41F. Ribs discarded and rotisserie chicken salad sandwiches placed in unit this morning moved to walk in until unit can be 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Sliced cheddar cheese stacked in pan and could not properly cool. Cheese spread out on cart in walk in to facilitate cooling. Sliced meats to be cooled to 41F or below prior to placing in display case or other method to facilitate cooling. Sliced meats placed in grab and go stacked together. Rotisserie chicken salad sandwiches placed in grab and go prior to being properly cooled. Sandwiches moved to walk in to reach 41F. Repeat. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Repair section of grab and go refrigeration unit. Not reaching 41F or below. Repair person called and will not be used until verification visit.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no towels near the handwashing sink in the Starbucks area. CDI - upon request PIC provided towels. Keep towels near sink to prevent contamination. - 1 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced roast beef in the sandwich prep top above 41F. Per PIC items was prepped at 10:30am. CDI - Roast beef was moved to WIC for rapid cooling. No points escalation as overall improvement was noted. - 1.5 - REPEAT 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sliced roast beef stacked in a deep pan in sandwich prep top above 41F due to improper cooling. CDI - Roast beef was placed on sheet tray and placed in WIC for rapid cooling. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 build up of syrups on bottom of reach in at Starbucks. - 0.5 -

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed large bowls stored as clean with food debris (red sauce) on them. CDI - bowls were moved to the 3 compartment sink to be W/R/S properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed RTE shrimp at the sushi prep and shrimp dumplings (x3) at the cold bar grab-ngo above 41F. CDI - Both items were voluntarily discarded. Observed improvement, no point escalation. REPEAT Violation.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 . Observed multiple chubs (7) of meat inside the deli case held longer than 7 days. CDI - All deli chubs held longer than 7 days were voluntarily discarded by the PIC. 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: 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 . Observed sliced tomatoes from the previous day with no date marking in the sandwich prep cooler. CDI - The tomatoes were voluntarily discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed large bowls stacked wet. CDI - Bowls were separated.

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 at starbucks in need of cleaning. Observed debris on floor and sticky areas.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rotisserie chicken in hot bar below 135F. Facility holds chicken at hot bar for 4 hours, then pulls product to cool in walk-in before using for chicken salad. Since chicken was below 135F, facility will discard chicken after 4 hours instead of cooling. CDI 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in lowboy cooler above 41F - wrapped deli slices, tuna salad etc. CDI- Food was taken from walk-in cooler this morning before placing into lowboy. Items were placed into walk-in cooler or freezer. Technician arrived on site during inspection. Unit was frozen over, causing improper holding temperatures. Facility has adequate cold holding capacity to hold food stored in this unit until repair. A couple items in left side of grab and go cooler bunker were above 41F. CDI- These products were also removed and discarded. Technician checking unit for adjustment or repair of defrost cycle. Ham slices in top of sandwich prep cooler were above 41F due to overfilling of food in metal pan. CDI- Slices observed above 41F were removed and placed into walk-in cooler. 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Precooked shrimp in sushi lowboy cooler observed above 41F due to improper cooling methods. CDI-Shrimp moved to freezer to cool before moving back into lowboy. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Lowboy unit used for sandwich prep and hot bar grab n go in need of repair or adjustment. Technician arrived on site during inspection.

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. Some cleaning needed along sliding door tracks in deli case storage.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed several containers of sushi cooling in customer grab and go sushi cooler while also stacked and covered with tight fitting lids. PIC stated sushi was prepared less than 3 hours prior. Also observed deli ham and deli turkey cooling in low boy while tightly wrapped in plastic wrap. Deli ham was prepared 3 hours prior and deli turkey was prepared 30 minuted prior. CDI-All out of temperature sushi items and deli items were moved to walk in freezer to rapidly cool and all reached below 41F within 30 minutes. -REPEAT VIOLATION-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed two containers of spicy mayo stored on counter top out of cold holding temperature (see temperature chart). CDI-PIC removed lids from spicy mayo containers no placed in walk in freezer for rapid cooling.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed several containers of California sushi rolls and spicy sushi rolls stacked and with thighs fitted lids cooling at customer grab and go cooler. CDI-PIC relocated sushi into walk in freezer for rapid cooling since all items were prepped no more than 2 hours prior.

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 minor debris accumulating in deli/cheese display case.

5-205.15 Maintain a plumbing system in good repair. Observed a leak needing repair at pipes of Starbucks dump sink.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. Employee health policy doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee health acknowledgement form to properly inform food employees.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed 3 sample trays of bone in and boneless wings in customer grab n go cooler out of cold holding temperature (see temperature chart). PIC stated wings were placed into the grab n go coolers the previous night and may not have been properly cooled before placing items in cooler. CDI-PIC voluntarily discarded trays. -REPEAT VIOLATION-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed pizza and wings in the grab and go that were above 41F. PIC stated that the cooler was turned off due to the maintenance man working on the cooler. This caused some of the food to be out of temp. CDI-foods were discarded and other foods that were in temp were pushed to the back and put into the WIC to stay cool. REPEAT. PIC stated that the coolers were turned back on before technician left. Cooler is cooling back down. Once a temperature of 41F is met foods can be put back out.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed fried chicken, ribs, and buffalo chicken maintaining temperatures of 44F and 47F in the front but 37F-40F in the back of grab n go unit. Items stacked improperly and too high. Also observed poke bowls, dragon rolls, spicy tiger rolls, and rainbow rolls at 48F-49F. CDI - Ribs and buffalo chicken voluntarily discarded. All other items taken to freezer and WIC for cooling. VR to follow up on RCP to be done by 6/4/21.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed all sliced meats and cheeses in boar's head stand maintaining temperatures 44F-48F, as well as 3 taco kits and 2 taco salads in olive bar at 48F. CDI - All boar's head stand items taken to WIC for cooling (they were not cooled before placing in stand), and all taco salads/kits were voluntarily discarded. Olive bar unit has a work order placed; it is reading an ambient air temperature of 50F. VR to be done for RCP and olive bar by 2/3/21.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf REPEAT. Observed acidified sushi rice at pH 4.2. The pH calibration was done and everything was fine. After adding more vinegar to the rice, it was still reading pH 4.2. CDI - Item was placed in freezer for fast cooling. VR to be done by 2/13/21 to verify the acidification process has been corrected. ***Rice was still at 62F after the 4th hour. Rice was voluntarily discarded.*** No signature needed due to COVID-19 guidelines.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed bagged sliced meats, prepped lettuce, brown rice, cole slaws x2, chicken salad, shrimp salads x2, potato salads x2, fried chicken, wings x5, ribs x2, triple decker club sandwich, croissant sandwich, hoagies x3, pimento cheeses x6, belletoile triple cream cheeses, egalite brie cheeses, le fromager brie cheeses, supreme creamy cheeses, daneko blue cheeses, saint agur blue cheeses, and HT brie cheeses maintaining temperatures above 41F. See chart above. Ambient air of units are 41F-46F. CDI - Sandwiches taken to WIC for cooling. All other items voluntarily discarded. VR to be done by 11/18/20 on all deli grab n go units. ***This is the 4th consecutive cold holding violation. RCP issued.***

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed opened oven roast turkey dated 11/2, opened ham 11/2, and belletoile triple cream cheese dated 11/2-11/24. CDI - All items voluntarily discarded.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed sushi rice at pH 4.2 due to food employee putting oil and water in the sushi rice along with vinegar, which causes the pH to raise. Also observed sushi rice not time stamped. CDI - More vinegar was added to the rice (according to written procedures) and it reached pH 3.9. Rice was time stamped for 10 hours. Discussed with employee that the written procedures must be followed and placing oil and water in rice is not part of the written procedures.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needing to be done under sub bar and walk in freezer floor. No signature needed due to COVID-19 guidelines.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed several packages of sliced deli meats, deli cheeses, tuna/chicken salad croissant sandwiches, macaroni salad, sliced deli meats from online orders, fried chicken, bbq chicken, buffalo chicken, croissant sandwiches, and hoagie sandwiches maintaining temperatures above 41F. See chart above. CDI - All items that have been there overnight were voluntarily discarded. All other items taken to WIC for cooling. VR to be done on subs reach in unit by 7/18. No signature needed due to COVID-19 guidelines.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed several items in reach-in unit at subs area, several items in grab-n-go case in front of subs and sushi, and pizza sauce in pizza island prep top unit maintaining temperatures above 41F. See chart above. CDI - Reach-in unit items were inside unit overnight were voluntarily discarded, while others that were just prepared were taken to freezer for quick cooling. VR to be done on reach-in unit by 11/13/19. All items out of temperature in grab-n-go case were voluntarily discarded. Pizza sauce was not cooled down after opening, therefore discussed with PIC about placing pizza item on TPHC. PIC will be emailed TPHC template.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Observed cleaning needing to be done on interior and exterior of deli case bottom compartments (with sliding doors), hood system, exterior of starbucks ice machine, other equipment, etc.

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 cleaning needing to be done on floors throughout deli area (underneath equipment, behind fryers, behind oven, etc).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several packaged sliders and wraps in grab-n-go case at temperatures of 45F and 50F. Items were prepped two hours prior. CDI - All items were moved to WIC for cooling.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one opened package of buffalo chicken deli meat marked for 8 days but not expired yet. CDI - Item was correctly labeled. Also observed opened package of terriyaki chicken deli meat expired (dated 6/28/19), opened package of turkey deli meat expired (dated 6/29/19), and two opened packages of deli meat without any label at all. CDI - All items were voluntarily discarded. Also observed several opened, cut, and portioned out pieces of brie cheese in cheese case that were dated 6/26/19 to 7/22/19. CDI - Items were voluntarily discarded. REPEAT.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility putting rotisserie chicken and ribs on 4-hour TPHC and have their time logs, but unable to provide TPHC written procedures. CDI - TPHC template will be emailed to PIC. Verification to be done by 7/18/19. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple of flies by chicken prep sink in deli, as well as by handwashing sink in Starbucks. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soiled case drawers (with sliding doors) in deli and in prep top units underneath pans.

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 1 food employee not vigorously rub hands for 10-15 seconds when washing then turn faucet off with their bare hands after hand washing .CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed boxes of raw pork stacked on packages of raw chicken in walk in cooler. CDI, foods relocated for proper storage.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed slicer stored as clean but soiled with food debris. CDI, slicers broken down and cleaned while on-site.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed 2 packages of ham with date of preparation of 2/4. CDI, ham voluntarily discarded by PIC. Improvement made since previous inspection.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed staff not following TPHC procedures by writing 2 hours from of prep on label as procedures require. Staff only writing single digit hours and not minutes for accurate time per procedures. CDI by instruction.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple fruit flies at Starbucks near 3 compartment sink.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed clean disposable towels stored on soiled drain board of 3 compartment sink.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC on-site during inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed log book not filled out since the 28th and PIC not sure when display items in log book were on rack. CDI, operator voluntarily discarded all items on rack not date marked including mashed potatoes, mac and cheese, turkey breast, carrot soufflé, potatoes, slaw, meatball, crab cake, chicken, pasta, collard green. Observed package of ham with date of preparation of 10/23, roast beef with date of preparation of 10/21 and turkey breast with date of preparation of 10/22. Items voluntarily discarded by PIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf -Observed recently portioned wraps and chicken placed in unit recently but still in cooling process at 50 degrees F and 52 degrees F. CDI, foods relocated to walk in unit to rapidly cool.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handler wearin a watch.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some food debris accumulating in door tracts of display cases.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF - Observed Starbucks employee not able to demonstrate that effective employee health policy was followed. CDI by instruction.

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 turn faucet off with their bare hands. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken stored over pork in walk in cooler. CDI, foods relocated for proper storage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed containers stored as clean at Starbucks area but soiled. CDI, containers relocated for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed wings above 45 degrees F. CDI, wings voluntarily discarded.

7-201.11 Separation-Storage - P - Observed cleaner located over prep sink. CDI, cleaner relocated for proper storage.

3-305.11 Food Storage-Preventing Contamination from the Premises - C - Observed food stored less than 6 inches from the ground in walk in freezer on storage rack.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some containers being wet stacked at 3 compartment sink. 4-903.11 Store equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cups and items stored on ground in walk in freezer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some debris and soil accumulating on door tracks of display casess.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed the tomato basil soup at the salad buffet line not fully reheated to 135F before a spoon was placed into the container. CDI-The spoon was removed to allow for the product to fully reheat.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time written on the sushi rice upon entrance to the kitchen. CDI-A time sticker was placed onto the container.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the inside of the deli cases, the floors in the walk in freezer, the dry storage for the sandwich prep area, and inside the storage unit of the sushi prep area. Have cleaned. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed a leak coming from the plumbing underneath the 3-compartment sink. Have repaired.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes on the floor in the walk in freezer. CDI-The boxes were picked up and placed onto shelves.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the shelves in the starbucks reach in cooler, and the floors in the walk in freezer. Have cleaned. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the sushi peeler, and to some pans that had a greasy buildup to it. CDI-Both items were sent back to the 3-compartment sink for washing and sanitizing. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on the inside of the starbucks ice machine. Have cleaned.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several items in the meat case past their time/temperature date marking requirements. The items were Ham off of the bone, bbq chicken, pastrami, and two things of ham. CDI-All items were discarded. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flies in the starbucks area and one or two large flies in the deli area. Increase pest control. Spoke about possible fly sticky traps, and having the drains thoroughly cleaned to decrease the number of flies seen. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup inside of the meat case, in the storage unit underneath the sandwich bar, and the floors to the walk in cooler. Have cleaned. REPEAT.

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 employee washing equipment at the 3-compartment sink then immediately don gloves without hand washing. CDI-Had the employee wash hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a open container of mayonnaise stored at room temperature. The container states that the product must be refrigerated after opening. CDI-The product was discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed the pastrami turkey, jerk chicken, golden classic, the ham off the bone, and the turkey all past their time/temperature date marking requirements. CDI-The products were discarded. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two small flies in the kitchen and starbucks area. Improve pest management.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the sandwich back up reach in cooler, the pizza reach in cooler, the starbucks reach in cooler, and the storage unit underneath the sandwich prep station. Have cleaned. REPEAT.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink stored with to-go containers. CDI-The drink was removed.

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 employee handling money and then immediately began to make a drink at Starbucks. No handwashing occurred. CDI-Had the employee stop and wash hands. REPEAT.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed turkey and bologna past their time/temperature requirements. CDI-The product was discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed sushi chef immediately write the time for the sushi rice kept on TPHC upon entering the kitchen. CDI-Informed chef that it needs to be written at the beginning of being kept on TPHC.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup in the display cases, and the sub station reach in cooler. Have cleaned. REPEAT.

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 no handwashing occurring at Starbucks station between handling money and preparing drinks. CDI-SPoke to manager about better handwashing.

4-501.11 Maintain equipment in good repair. Observed torn gasket to the walk in freezer door, and torn gaskets to the Starbuck's reach in cooler doors. Have replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the inside of the back up sub station reach in cooler and to the starbucks reach in coolers and the front display cases. Have cleaned.

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 buildup on the walls underneath the 3-compartment sink and prep sink in the deli/bakery area. Have cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed spicy chicken and eggs that are stacked above chill line in prep top, and chicken tenders from the day before at 49F, veggie and salmon wrap that was in display case for holding at 49F. CDI items discarded or sent for cooling.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed tuna, meatballs, steak and onions, pepperoni, salami,roast beef, and sliced turkey not dated. CDI items dated. Observed bologne over 7 days. CDI item discarded. Repeat.

w3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed no TPHC porocedures for milks used at starbucks. CDI TPHC provided for facility. Repeat

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed tracks and reach in units with food debris.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed tomatoes and pepperoni from pizza area that was not dated. CDI items dated. Repeat.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed cheese spread and diced cheese held on TPHC without a time stamp. CDI time stamp provided.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed broccoli salad and crab cakes cooling in display case. CDI items moved to walk in freezer for quick chill.

3-501.13 Use approved thawing methods. Thaw items under refrigeration or fully submerged under running water. Observed crab sticks thawing at room temperature.

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

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed some employees without full knowledge of health policy. CDI left EHP sheet to go over with employees.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in starbucks with pink and black debris. 4-501.114 Maintain sanitizer at correct concentrations. -P. Observed two sanitizer buckets in starbucks and deli at 0ppm. CDI bottles refilled to proper concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed dumpling from sushi, and grilled vegetables and crab cakes above 45F. CDI dumpling discarded deli food cooled down.

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 steak, ham, and grilled red peppers from the deli and pizza area that was not dated. CDI items dated or discarded. Observed specialty and HT brie cheese that was dated for 8 days in the system. CDI product to be relabeled. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed dumplings from sushi, livermush, buffalo turkey chub, peppermill turkey chub, roast beef, garlic bologne, honey cured ham, and buffolo chicken from pizza held over 7 days. CDI items discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed fried chicken patties in prep top cooling while tightly covered in ziploc bag and sandwhiches that were prepared and to be placed in display case without cooling. CDI items moved to back cooler to bring down temperature.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P. slicers only being cleaned twice a shift should be cleaned every four hours. CDI corrected by instruction. -0 points-

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 Harris Teeter brand brie , champion brie date marked for 9 days CDI product to be relabeled. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Two slices of Brie and one chub of chicken out of date CDI discarded.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed QAC sanitizer at 100 ppm . CDI PIC replaced autofill container for sanitizer and remixed proper concentration achieved.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed turkey dated to be discarded on 06/19, 2 open chubs of ham dated for discard on 06/21 still in deli case. CDI all outdated product discarded by PIC

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in deli case area and in starbucks area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of food debris in tracks of deli case and non food contact areas inside the case.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed sushi area with pan of shrimp sitting above refrigerastion unit. Shrimp measured 47F and was voluntarily discarded.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf. Observed sushi variance procedures on site along with required records except that variance approval letter could not be produced. CDI - PIC obtained letter electronically and printed, placed into sushi binder.

Observed bird flying through store. Pest control was called and is setting traps.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored in Starbucks area in dispensers behind the counter. All dispensers were overstacked and allowed the lip contact surface of the cups to be exposed to splash contamination.

4-501.114 Maintain sanitizer at correct concentrations. -P Quat sanitizer reading 0ppm in three compartment sink at Starbucks. Dispenser not functioning correctly. CDI - Dispenser changed out, sanitizer reading at 300ppm via test strips.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Sliced tomatoes, cut mushrooms, and artichoke hearts holding above 45F in pizza make station. CDI - All discarded. Temperature violation could be due to double panning of items.

General Comment:4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Crumbs and food debris in sliding door track at deli meat case. Wipe clean.