HARRIS TEETER #204 STARBUCKS

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash can being stored in front of hand sink blocking access for employee hand washing. CDI: Trash can was relocated. REPEAT.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P 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 . Observed equipment and utensils being sanitized in 3 compartment sink in which several utensils were not fully submerged in sanitizer. CDI: PIC filled up compartment with sanitizer to ensure items were fully submerged to allow for complete sanitizing of equipment and utensils.

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 water from 3 compartment sink reach a maximum temperature of 116F. Detergent manufacturer instructions on bottle of dish detergent states water temperature shall be 122F. VERIFICATION REQUIRED.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash can being stored in front of hand sink blocking access for employee hand washing. CDI: Trash can was relocated.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working containers of protein powder and vanilla bean being stored unlabeled on prep counter. Label all working containers of food.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed water from 3 compartment sink reach a max temperature of 107F. Submit a service request to have plumbing evaluated and ensure water reaches at least 120F in 3 compartment sink. VERIFICATION REQUIRED.

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 a large amount of single-use and single-service articles boxes stored on the floor in the dry storage closet.-CDI-PIC relocated box off the floor and onto a shelves.

4-501.11 Maintain equipment in good repair. Observed a torn gasket in reach-in cooler below the blender. Work order is still in place; use third party company to fix gaskets. Points not escalate due to waiting on third party to respond.

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 skim milk that was open today in the reach-in cooler date marked for 8 days (11/25), as well as other dairy and non-dairy cartons.-CDI-PIC was educated and proper discard date was placed. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 utensils being stored next to the wash compartment of the 3-comp sink-CDI- PIC was educated and items were moved on the other side of the 3-comp sink where the rest of the clean utensils are stored.

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 a box of straws being stored on the floor in the dry storage area.-CDI-PIC relocated box off the floor and onto a shelf.

4-501.11 Maintain equipment in good repair. Observed a torn gasket in reach-in cooler below the blender.

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 food debris and build-up with-in all reach-in cooler. Increase cleaning frequency.

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 gallon of 2% milk held above 41F. CDI - PIC stated that milk was left out while in use, Milk was placed inside RIC for rapid cooling.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed trash on floor near the 3 compartment sink due to over filled trash receptacle. CDI - Trash was removed from the floor.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies. Recommend a higher frequency for drain treatment.

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. Additional cleaning needed for no food contact surfaces such as countertops and shelving.

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 chemical sanitizer not testing in between 200-400 ppm due to pump equipment possibly. Person in charge is going to pick from another stores.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf observed no testing method for the sanitizer wipes used to sanitize the milk wand. Vr