HARRIS TEETER #305 STARBUCKS

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing tiles on floor at coffee maker station. Replace to provide for easily cleanable surface. - 1 - REPEAT

4-501.11 Maintain equipment in good repair. Observed torn gasket on left door of two door reach in refrigerator. Replace - 0.5 -

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing tiles on floor at coffee maker station. Replace to provide for easily cleanable surface. - 0.5 -

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probe thermometer at establishment during inspection. CDI - Deli management retrieved and provided thermometer while EHS typed inspection report.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed detergent used as sanitizer in the sanitizer compartment at the 3 comp sink. Per conversation with Starbucks employee, dishes that were washed earlier today was only used with dawn dish soap and the detergent. CDI: EHS discussed with PIC on using the correct sanitizer and PIC moved all washed dishes to the 3 comp sink to be rewashed and properly sanitized. -1.5- 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

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employees touch phones and shoes without washing hands afterwards and proceeded to continue with daily work activities. CDI: EHS intervened and employees washed hands. -2-

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: 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 dairy products labeled 8/1. Per employee, new dating system is now dating items as the discard day and not opening date. Upon reviewing the dates, employees miscounted and did not count today as the first day when opened. CDI: EHS allowed employees to correct the discard date to 7/31. -1.5-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink and black buildup behind ice shield of the ice machine. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed speed rack of packaged sandwiches stored in the produce cooler. Turkey sandwiches was 48F and 51F. Ambient air temperature of the produce cooler where the speed rack was located was at 44-45F and at certain spots of the cooler it was 39F-40F. CDI: PIC moved sandwiches to walk in freezer since they won't be selling until tomorrow. EHS also suggested PIC to place speed rack in an area of the cooler where cold air flow is reachable. REPEAT VIOLATION -3-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed speed rack of packaged sandwiches being held in refrigerated produce department. Turkey was 45F and cheese was 46F. Produce department had an ambient air temperature of 50F. PIC stated that the sandwiches are kept in the produce cooler but were recently moved to produce department prep area. CDI - PIC moved packaged sandwiches to produce cooler to rapidly cool to 41F or less. Recommend storing TCS/potentially hazardous foods in produce cooler until transferred to reach in cooler at coffee prep area in order to maintain cold holding of 41F or less. -1.5 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee hand-held two way radio being stored on top of packaged dessert items. CDI - Radio was moved to counter top. -0 points-

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 employee wash hands and turn off faucet without using barrier, such as a paper towel. CDI - Proper hand washing procedures were reviewed with employee and hands were re-washed. -0 points-

5-202.12 Provide at least 100F water at handsinks. -Pf Observed handwashing sink with hot water temperatures ranging from 89F to 95F. Hand washing sink was not able to obtain a hot water temperature of 100F during inspection. A verification to check if hand washing sink water temperature has been corrected is scheduled for no later than 7/31/2020. -1 point-

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed several employee drinks stored on counter top in serving area. Recommend having a designated area to store employee food and drinks away from customer food. -0.5 points-

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 new TPHC procedure for gallons of milk and heavy creamer store on counter without a written procedure available. CDI - PIC typed up written procedure during inspection. Have available for all future inspections. -1-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk in reach in low boy below front counter holding 44F to 47F. Milk was placed on TPHC to be discarded within an hour. EHS had PIC add unit to maintanence list for deli. REPEAT. VERIFICATION REQUIRED within 10 days to determine compliance.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed therommeter for facility reading more than 2F higher than EHS thermometer. CDI: Thermometer calibrated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2% milk holding at 43F in low boy unit behind counter. CDI: Milk placed on TPHC to be discarded by 6PM.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed one stack of single service cups overstacked in dispenser behind register.

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 gloves stored inside dirty container with tongs for pastry case.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P Observed staff not having knowledge of illnesses, symptoms or reporting requirements. CDI information given to staff and management informed that training will take place.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bottle of sanitizer at 0ppm (believe it was water). Discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed an analog thermometer available but no thin probe. Digital, thin probe thermometer provided during inspection.