HARRIS TEETER #122 STARBUCKS

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 disposable paper towels or similar clean barriers when touching surfaces such as handsinks to avoid recontaminating hands. -P- Observed food employee wash hands for less than 20 seconds and not use a barrier to turn off the faucet. -CDI- EHS educated food employee on proper handwashing procedure and food employee properly rewashed hands. -2- 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no protective head covering. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink at beginning of inspection. CDI - PIC supplied towels. - 1 -

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one whisk, 3 plastic containers, and one glass with food debris/residue on food contact surfaces. CDI- EHS placed items in 3 compartment sink to be washed, rinsed, and sanitized. REPEAT 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed whisk and white plastic container stored as clean with food residue on food contact surface. CDI- PIC placed items 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 .

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 oat milk labeled with discard date of 8/13 that was opened on 8/6. CDI- Employee relabeled oat milk to have a discard date of 8/12. EHS educated employee on proper date marking for 7 days counting the day it was opened or prepared as day 1. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bay set up, at 50ppm quat or less when tested. CDI- sanitizer refilled during inspection.

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 to-go cups stacked above fill line in dispenser at Starbucks.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk and half and half being held above 41F in 2-door reach-in cooler. Products opened between 10am-12pm. Ambient temp of unit 48F. CDI: Education provided, PIC placed products on TPHC for short-term compliance, placed extra product in second reach-in cooler, and placed service request with maintenance to have unit replaced/repaired for long-term compliance.

4-502.11 (B) Good Repair and Calibration - PF Observed dead battery in thin-tip thermometer. CDI: PIC provided battery.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no QAC test strips at time of inspection. CDI: PIC provided test strips.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed white cutting board used for sandwiches heavily scored.

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 cups stored on the floor.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips to check sanitizer concentration. CDI, instructed PIC to acquire test trips to check concentration of sanitizer. Verification required, return visit needed to check if test strips were acquired.

4-501.11 Maintain equipment in good repair. Observed badly torn gasket on reach in cooler.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P When asked about the employee health policy, employee stated that she was not aware of that. Employee did however, understand and name the five symptoms of foodborne illness. Review of employee health policy is needed for employee. CDI.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed mold and mildew ini top interior of ice machine. 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.Observed build up and debris on floors underneath counter.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer vat of 3 comp sink to have a 0 ppm concentration. PIC stated they have been having problems with sanitizer dispenser. CDI- PIC was able to get sanitizer conentration between 200-400 ppm before end of inspection. -Check concentration with test strips before each use.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purses and possessions stored co-mingled with equipment, utensils and single-use items. Remove.