HARRIS TEETER #268 STARBUCKS

4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean blender cups/pitchers stored in handwashing sink enclosure. EHS observed items being exposed to splash when hands were washed. CDI - PIC instructed employees to w/r/s items and place on opposite side of splashguard from handwashing sink. - 0.5 -

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 a disposable paper towel or similar clean barriers to avoid recontaminating hands when touching manually operated faucet handles on a handsink. -P- Observed food employee wash hands and not use a barrier to turn off faucet, thus recontaminating hands. -CDI- EHS educated food employee on using a barrier to turn off faucet and food employee rewashed hands. -0- 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 .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed coffee filters and other items stored at handsink. -CDI- PIC relocated items. -1-

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. -P- Observed tongs in use to remove food from oven. When EHS asked PIC how long they had been in use, she stated she was unsure. -CDI- PIC moved items to dishpit to be W/R/S. -0- 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 .

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed hot water at 101F at 3-comp sink during manual warewashing. -CDI- PIC corrected to 110F. -0.5-

6-501.16 Store mops for air drying after use. Observed damp mop stored in mop sink. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during inspection. Obtain Certified Food Protection Manager certificate. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed establishment with no written procedures for vomiting or diarrheal events. CDI- EHS provided PIC with written plan and poster. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink buildup on white plastic. Increase frequency of cleaning.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without head covering. CDI- PIC had employee don hat.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee wokring with no hair restraint. CDI: Food employee donned hat/visor.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine with buildup, in need of cleaning.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed cups stored over fill line in cup dispenser, potential for rims to be contaminated when exposed. REPEAT.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed cups stored over fill line in cup dispenser, potential for rims to be contaminated when exposed. REPEAT.

4-501.11 Maintain equipment in good repair. Observed gaskets on reach in milk unit damaged.

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 Starbucks plastic cold cups stored on the ground in dry storage area. 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed coffee cups in dispenser over stacked exposing rims of cups. Keep in sleeves or keep down in dispensers. REPEAT.

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 almond milk in reach-in cooler not dated and will be used in 3 days. CDI: milk was dated properly.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed coffee cups in dispenser over stacked exposing rims of cups. Keep in sleeves or keep down in dispensers.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. There was no thermometer in the facilty at the time of inspection. CDI. PIC got one.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test kits in the facility at the time of inspection. CDI. PIC provided some.