HARRIS TEETER #157 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 and using disposable paper towels or similar clean barriers to avoid recontaminating hands when touching faucet handles on a handwashing sink. (ex. Disposable Paper Towel). -P- Observed PIC wash hands and not use a barrier to turn off faucet thus recontaminating hands. -CDI- EHS educated PIC on using a barrier to turn off faucet and food employee properly 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 .

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 food debris on thermometer stored as clean. -CDI- EHS educated PIC on cleaning thermometer before and after use and PIC cleaned thermometer. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in cold brew cooler above 41F. Refer to temperature chart. Observed ambient air at 37F. -CDI- PIC voluntarily discarded items. Facility to not use cold brew cooler to store TCS items. -1.5- 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.- Observed no written procedures for milk held on time for consumer self-serve. -CDI- EHS provided procedures and assisted PIC with filling them out. -0- TPHC procedure template may be found at: www.mecknc.gov/foodsafety

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some flying pests. -0-

4-501.11 Maintain equipment in good repair. Observed door not properly closing on 2-door lowboy used for storing food. Repair to avoid cold holding issues in the future. -0.5-

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 104F during manual warewashing. PIC not able to correct due to hot water maxing out at 108F. -CDI- PIC corrected water to 115F. 4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed food employee washing dishes and placing in sanitizer water without a rinse step. -CDI- EHS educated food employee on following a rinse step and items were placed back to be properly W/R/S. -0.5-

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 interior surface of cold brew cooler in need of cleaning. Increased and more thorough cleaning frequency recommended. **REPEAT** -1-

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands. -Pf- Observed hot water at 3-comp sink at 108F. By end of inspection, hot water observed at 117F. -0-

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 beneath pastry cart in need of cleaning (in front of ice machine). Increased and more thorough cleaning frequency recommended. -0-

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 interior of two door lowboy underneath espresso machine in need of cleaning. Clean and increase cleaning frequency to maintain clean.

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 employee turn off faucet with bare hands after washing hands. - CDI - PIC coached employee on how to properly wash hands by turning off the faucet with a barrier. Employee properly rewashed 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 .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P - Observed 0ppm quat sanitizer at three compartment sink. Dispenser having issues. PIC hand mixed sanitizer until a new dispenser can be obtained. - VR - Verification required within 3 days to ensure a new dispenser has been installed. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed various TCS items holding above 41F in lowboy used to store sandwiches (see temperature chart). Per employee, sandwiches were placed in unit at 7AM frozen. PIC moved all items to WIC to quickly cool. Do not store TCS items in unit unless held on TPHC until unit is repaired. - VR - Verification required within 3 days to ensure unit has been repaired. 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 .

5-205.15 Maintain a plumbing system in good repair. - Observed small leak at faucet of three compartment sink when water is turned on. Repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various TCS items holding above 41F in both lowboy units (see temperature chart). PIC voluntarily discarded items holding in units for more than 4 hours. Remainder of items moved to WIC to quickly cool. PIC agreed to hold milks on TPHC in one lowboy to make coffees until units are repaired. - VR - Verification required within 3 das to ensure units have been 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 .

3-501.16(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 7 gallons of milk and containers of half and half, heavy cream, oat milk and almond milk all being stored above 41F in low boy cooler. See temp chart. Ambient air temp of unit was 45F. PIC stated temperatures of units are normally documented daily, however no temps were documented today. CDI: PIC voluntarily discarded items as he was unsure of how long items were above 41F. PIC submitted service request for unit and will only use other 2 low boy coolers until unit is repaired.

4-501.11 Maintain equipment in good repair. Observed low boy cooler holding an ambient air temp of 45F. PIC submitted a service request to have unit repaired.

REPEAT 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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. Observed quat sanitizer at 50 ppm, bottle was almost empty. CDI: PIC replaced quat container, new concentration is 200ppm.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed thin probe thermometer with dead battery and inaccessible for use. CDI: PIC provided new working thermometer during inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects around 3 compartment sink area.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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. Observed in use quat sanitizer at 50 ppm. CDI: PIC dropped and made new sanitizer. Concentration is now 200ppm.

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 milk and multiple breakfast items in the reach in cooler below the warmer above 41F. PIC voluntarily discarded items since they had been in the unit over 4 hours. Repair request was submitted. VR required to ensure the unit is working properly.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written plan for vomit and diarrheal clean up. CDI - PIC was provided with vomit and diarrheal plan. - 0 -

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic buildup on interior surfaces of ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed milk in reach in cooler holding at 58f. CDI - PIC discarded. All other TCS foods in the unit at 41f or lower. Do not allow TCS foods to sit out of refrigeration for extended periods of time.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few house flies and couple of small flies in under counter spaces. Contact PCO for service.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed coffee filters in plastic bags in metal rack which was hanging on the inside of the splash guards of the hand sink. Visible splash from hand washing present on exterior of plastic bags. Do not store food or food contact items in areas exposed to contamination. Observed cases of cups and other Starbucks branded items stored directly on floor in back of house storage areas. Store single service items at leas 6 inches off of floor to prevent contamination.

7-201.11 Store toxic materials to avoid contamination. -P Observed bottle of degreaser solution stored next to single-service cups. CDI: PIC moved degreaser to approved location.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed overstacked coffee cups on rolling cart.

4-501.11 Maintain equipment in good repair. Observed duct tape on pastry display case door frame.

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 leak coming from somewhere along right side of facility. Water is leaking into the facility and outside of the facility into the customer area. PIC stated that facilities management has come out and worked on the ice machine. Harris Teeter Store Director stated that a part for the ice machine was ordered on Monday and will be installed today. This will stop the leak, according to facilities management. EHS unable to identify leak. 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 floor tiles pulling up throughout right side of facility due to water damage. T

4-501.114 Maintain sanitizer at correct concentrations. -P Observed one bottle of QUAT sanitizer at ~50ppm concentration. CDI- bottle contents were discarded.

5-205.15 Maintain a plumbing system in good repair. Observed minor leak at plumbing underneath 3 compartment sink.