HARRIS TEETER #440 STARBUCKS

2-301.12 (A),(B) 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). -P Observed 2 employees wash their hands for less than 20 seconds and turn the faucet off with their clean hands, CDI EHS instructed employees to re-wash their hands, 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 .

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 half and half being held on TPHC without being marked with the discard time. There was no sticker on the carafe and there was no timer set. Employee was not able to verify what time the half and half was put out. CDI PIC discarded the half and half.

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed the facility using a daily thermometer that is about 17 degrees off from the EHS’s calibrated thermometer. VR needed 8-27-26 For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed employee wiping drink cups down with sanitizer wipes. EHS advised that wipes are for the counters and not to wipe the outside of drinks down. CDI Employee discontinued practice.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling food with a watch, bracelet, and rings on.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone on prep area. CDI PIC moved cell phone.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately three (3) flies/fruit flies over course of inspection. No cross contamination by pests was observed.

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 food soil residues (syrup stains and coffee grounds at prep table, crumbs adjacent to cutting board.) Clean as needed to avoid food soil accumulation.

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 one (1) stack of paper muffin trays with exposed food contact surfaces. CDI - Trays were inverted to prevent potential contamination.

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed unused, uncovered coffee grounds sitting in filter paper on counter top.

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 tray/cutting board stored in crevice between the wall and a counter top storage unit. CDI - Item was removed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed several spray bottles of sanitizer hanging from hand sink side panel. CDI: PIC relocated spray bottles.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a container of half and half being held in a low boy cooler at 48F. PIC stated half and half may have been out of the cooler for an extended period of time during a busy period. CDI: PIC voluntarily discarded item. REPEAT. Points not escalated due to good overall cold holding.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: carafes of cream in reach in temped at 47.0 F. PIC could not give reason for cream to be out of temperature. CDI-PIC voluntarily discarded. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Spray bottle of quat sanitizer measured 0 ppm on test strip. Quat sanitizers shall be 150-400 ppm. CDI - Bottle emptied.

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 was making drinks with artificial nails. Employees with painted or artificial nails must wear gloves when working with exposed food. CDI - Employee donned gloves remainder of inspection. // 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 employee was wearing rings on hand. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee food stored on same rack as breakfast sandwiches inside cooler. Employee personal food must be stored separately from food for establishment.

4-702.11 Before Use After Cleaning - P - Employee observed dunking utensils into sanitizer solution at 3-compartment sink for a few seconds. Utensils must be immersed in quat sanitizer for at least 1 minute. CDI - Utensils put back into sanitizer solution for 1 minute.

6-301.11 Provide soap for handwashing at each handsink. -Pf. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed only front of house hand sink with no soap available in dispenser. Employee noted that soap ran out earlier but no other person present so she was unable to leave and go to back stock room for replacement. CDI - PIC replaced. Observed bottle of sanitizer hanging on splash guard into the hand sink plane. CDI - bottle removed. Do not store items in or hanging into the hand sink area. 6-301.14 Post a handwash sign at each hand sink. No hand washing sign at front of house hand sink. EHS provided new sign during inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed spray bottle of sanitizer used to wipe down equipment and cutting surfaces with 0ppm quat concentration. CDI- Sanitizer replaced with quat at proper concentration. Use test strips to check sanitizer concentrations frequently.

7-201.11 Store toxic materials to avoid contamination. -P. Observed container of Break Up Chlor SC chemical on shelf directly above Starbucks food items in back storage area. CDI - chemical removed. Do not store chemicals above food items to prevent contamination.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed dried milk splatter on interior surfaces of reach in cooler at front line and dried splatter on non-food surfaces of espresso machine.

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. Some buildup on floors around ice machine and dried liquid residue on flooring under countertops near 3 part sink.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed personal employee food items stored mixed with Starubucks food items in reach in cooler at front line. Designate an area for employee food and beverage storage away from restaurant food.

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 team member handle soiled dishes then rinse hands and dry on pants leg before moving on to serve customers. CDI- PIC instructed employee to wash hands using proper procedure. Hands washed. REPEAT 2-301.14 When to Wash - P Observed team member doing cleaning tasks and handling soiled wiping cloths then proceed to prepare customer beverages without washing hands. CDI - PIC instructed employee to wash hands when changing from cleaning duties to preparing food or beverages. Hands washed. EHS recommends re-training of staff regarding hand washing procedures as this is an issue noted on multiple previous inspections. Risk control plan to address hand washing may be required if violations continue.

6-501.111 Keep the premises free of insects, rodents, and other pests. Small flies present throughout. Contact PCO for service.

2-301.12 Cleaning Procedure - P - Observed food employee not vigorously rub hands for 10 to 15 seconds when washing their hands. CDI by instruction. improvement made since last 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 open container of milk that was open before today according to employee and date marked 1/19, exceeding 7 days. CDI, container of milk voluntarily discarded by PIC.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF - Observed food employee not able to demonstrate verbal knowledge of reportable symptoms of health policy. CDI, handout provided to PIC.

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 pick up soiled item off of ground then proceed to handle clean equipment without washing their hands. CDI by instruction .

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed nozzle for steamed milk is cleaned only nightly. CDI- wash, rinse, sanitize food contact surfaces exposed to TCS foods every 4 hours minimum

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 multiple containers of milk opened yesterday not date marked. CDI date marked