HARRIS TEETER #61 STARBUCKS

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometers in reach in coolers. Thermometers should be provided and placed in a visible location in the warmest part of the unit. - 0.5 -

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed towel dispenser at handwashing sink would not dispense towels. CDI - New dispenser is on order. Napkins will be used until dispenser is repaired/replaced. - 1 -

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee eating chips while on the line at start of inspection. CDI-Employee stopped eating, put personal food away, and washed hands.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee without hair restraint while in prep area. Ensure all employee wear hair restraints.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - PIC unable to locate written procedures for responding to vomiting or diarrheal events. - CDI - EHS provided PIC with written procedures. Ensure staff is trained on procedures. Maintain procedures in facility. For more information please visit: http://meck.co/FoodSafety

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed employee report for work and begin to prepare customer beverages without washing hands. CDI - EHS directed employee to wash hands. Hands washed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels available for drying hands at only hand sink at the bar. Dispenser empty and employee unable to open / restock. CDI - roll of paper towels provided for use.

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 sanitizer solution in 3 part sink testing at 0ppm quat. Source container observed to be empty. CDI - source replaced - sanitizer provided at greater than 200 ppm. Use test strips to check sanitizer solution frequently.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed various beverage items stored directly on floor in small alcove behind bar. Observed shelving unit holding food/beverage items less than 6 inches off of floor in same area. Store food at least 6 inches off of floor.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food and beverages wearing multiple bracelets on wrist. Remove jewelry from wrist when working with food.

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 multiple cases of single service items / paper goods stored direly on floor in back alcove behind bar. Store single service items at least 6 inches off of floor.

4-501.11 Maintain equipment in good repair. Observed damaged/detached threshold of main WIF in back area. Repair. 0 point deduction.

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 not in compliance yet CDI handout given

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 multiple gallons of milk with sell by dates before 3/9 CDI discarded