A97.5

HARRIS TEETER #317 DELI/STARBUCKS

16625 LANCASTER HY, Charlotte, NC 28277

Food Stands · NC permit/State ID 2060022072

Latest gradeA (97.5)

Last inspectedOct 5, 2026

Inspections on record41

On record sinceSep 10, 2013

Score history

Dec 13, 2013Higher is betterOct 5, 2026

Inspections & violations

Oct 5, 2026 A 97.5 · 4 violations

#16 · Food-contact surfaces: cleaned & sanitized −1.5

Corrected during inspection

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 utensils being sanitized in 3 compartment sink in which several utensils were not fully submerged under properly concentrated sanitizer. Also observed sushi staff rinsing sanitizer over utensils in 3 compartment sink and placing on cart to be transported to sushi area without fully sanitizing utensils. CDI: PIC filled sanitizer compartment to ensure all utensils were fully submerged in sanitizer and EHS provided education to sushi staff on proper sanitizing procedures. Sushi staff returned utensils to be W/R/S.

#33 · Proper cooling methods used; adequate equipment for temperature control

Corrected during inspection

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed containers of rotisserie style chicken meals covered with plastic lids cooling in walk in cooler at a rate insufficient to reach cooling parameters. See temp chart. CDI: Employee removed lids and placed items in walk in freezer to rapidly cool.

#38 · Insects & rodents not present; no unauthorized animals −1

Repeat violation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in Starbucks area. Contact pest control service provider to address issue. REPEAT.

#45 · Single-use & single-service articles: properly stored & used

Corrected during inspection

4-502.13 Single-use and single-service articles cannot be reused. Observed a single-use spoon being stored in a container of tuna salad in sandwich lowboy cooler. CDI: Employee removed spoon. 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 a stack of single use containers being stored outside of their original packaging right side up at pizza station. CDI: Employee inverted containers to prevent contamination.

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Jun 10, 2026 A 93.5 · 7 violations

#16 · Food-contact surfaces: cleaned & sanitized −3

Corrected during inspectionRepeat violation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 1 spray bottle of sanitizer in sushi area to be 0ppm. CDI - PIC discarded and re-filled with sanitizer at 200ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal pans, stacked upon each other, being stored as clean with debris and residue. CDI - PIC re-located pans to dish area to be wash/rinsed/sanitized.

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed many items in Grab & Go cases cold holding above 41F. Food items located in the front of the cases were above 41F, food items toward the back of the cases were below 41F. See temperature chart. Observed potato & chive egg bites in Starbucks coolers to be cold holding at 45F. CDI - PIC and food handler voluntarily discarded affected items from Grab & Go cases that were made prior to this morning. Affected items that were prepped this morning were removed from cases and placed in WIC to rapidly cool below 41F. Cooler technician arrived to check all cases are properly working during inspection. Food handlers voluntarily discarded potato & chive egg bites.

#29 · Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan −1

Follow-up verification required

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed sushi rice PH meter in disrepair. According to HACCP plan on file, test strips are to be used in lieu of PH meter. Employees could not produce test strips. 3 DAY VR to ensure facility has PH meter or test strips before making sushi rice.

#38 · Insects & rodents not present; no unauthorized animals

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple gnats around the Starbucks area. Observed 1 flying insect in food prep area of deli.

#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5

Repeat violation

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed multiple large metal bowls wet stacked upon each in deli dish storage. Observed sheet pans wet stacked upon each other in deli dish storage.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

Repeat violation

4-501.11 Maintain equipment in good repair. Observed lowboy cooler in pizza station to be holding an accumulation of water in the bottom of cooler.

#49 · Non-food contact surfaces clean

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 gaskets on lowboy cooler in pizza station and in Starbucks coolers with buildup. More frequent cleaning of gaskets necessary.

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Feb 9, 2026 A 97 · 7 violations

#16 · Food-contact surfaces: cleaned & sanitized −1.5

Corrected during inspectionRepeat violation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed quat sanitizer at 0ppm in 3 compartment sink at Starbucks. CDI: PIC discovered bottle of quat sanitizer was not feeding into sink and replaced with another bottle and refilled. Sanitizer measured 400ppm after refilling. REPEAT. Points not escalated due to multiple violations on previous report.

#21 · Proper hot holding temperatures

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed 3 buckets of fried chicken being held between 119F - 122F at grab and go station. CDI: PIC voluntarily discarded items.

#23 · Proper date marking & disposition −1.5

Corrected during inspection

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed deli chubs of pastrami and roast beef date marked 2/2, a chub of turkey date marked 2/1, and chubs of chicken and turkey date marked 1/30 being held in display case all past their expiration date and a chub of turkey with no date mark being held in display case. CDI: PIC voluntarily discarded all items.

#37 · Food properly labeled: original container

Corrected during inspection

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 bottles of sushi sauce, mayo and poke sauce being held at sushi prep station without labels. CDI: Employee labeled bottles.

#44 · Utensils, equipment & linens: properly stored, dried & handled

Corrected during inspection

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed a stack of bowls and a stack of plastic containers being stored wet nested on clean storage shelf. CDI: PIC unstacked items to allow for air drying.

#45 · Single-use & single-service articles: properly stored & used

Corrected during inspection

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 a few stacks of single service containers for rotisserie chicken being stored outside of their original packaging right side up on storage shelf. CDI: PIC inverted containers to protect against contamination.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-501.11 Maintain equipment in good repair. Observed low boy cooler behind sandwich prep station inoperable. PIC stated a work request has been submitted and service technician is waiting on a part to repair unit.

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Sep 22, 2025 A 95.5 · 5 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a sheet tray being stored on top of hand sink in Starbucks which was blocking access for employees. CDI: Employee removed sheet tray.

#16 · Food-contact surfaces: cleaned & sanitized −1.5

Corrected during inspection

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed utensils being sanitized in 3 compartment sink at Starbucks in which concentration level of quat sanitizer measured 0ppm. CDI: PIC drained sanitizer and refilled with quat sanitizer measuring 400ppm. 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 thin probe thermometer in deli department being stored with build up on food contact surface of thermometer. CDI: PIC W/R/S thermometer.

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed several containers of pizza and two containers of ribs being held in grab and go cooler, a package of Brie cheese being held in cheese low boy cooler and several packages of cheese being held in cheese grab and go case all above 41F. See temp chart. CDI: PIC voluntarily discarded all items. REPEAT.

#33 · Proper cooling methods used; adequate equipment for temperature control

Corrected during inspection

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed fried chicken cooling on a sheet tray in walk in cooler at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC placed chicken in WIF to rapidly cool.

#45 · Single-use & single-service articles: properly stored & used

Corrected during inspection

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 single use cups and single use sushi containers being stored in back storage hallway. CDI: PIC placed boxes on shelves over 6 inches off the floor.

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Jun 11, 2025 A 95.5 · 5 violations

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed two containers of buffalo chicken wings holding above 41F in chicken wing grab-n-go case. Items have been held in unit since yesterday. All other items in the unit were at or below 41F. -CDI- PIC voluntarily discarded the chicken wings above 41F. -REPEAT- EHS observed significant improvement in cold holding from past inspections today (only two items above 41F during this inspection compared to multiple items in multiple units from last inspection). EHS did not observe need for facility to be placed on a risk control plan due to improvement, despite repeated violation. 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 .

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

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 pizza sauce, sausage, and cut tomatoes in pizza prep top without a date mark. Items were placed in prep top yesterday, per PIC. -CDI- PIC properly added date marks to items. -REPEAT- 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 .

#35 · Approved thawing methods used

Corrected during inspection

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf -Observed raw chicken thawing at prep sink under running water at 76F. EHS explained to PIC proper thawing methods, by using running water of 70F or below. EHS stated that cold water from the sink often will not reach less than 70F during the warmer months. -CDI- PIC placed raw chicken in WIC for alternative thawing method.

#38 · Insects & rodents not present; no unauthorized animals

6-501.111 Keep the premises free of insects, rodents, and other pests. -Observed multiple flies throughout facility. Ensure exterior doors are kept closed and consider increasing frequency of pest control visits.

#43 · In-use utensils: properly stored

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 tongs for TCS food items hanging on oven door handle in Starbucks. Per conversation with Starbucks food employee, tongs are washed, rinsed, and sanitized once a day. -EHS educated food employees on properly cleaning tongs that handle TCS foods every 4 hours.

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Nov 20, 2024 A 96.5 · 6 violations

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.Observed ice machine in Starbucks soiled and in need of more frequent cleaning.-CDI-PIC placed worker order to have it cleaned. 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 .

#22 · Proper cold holding temperatures −3

Repeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed a variety of food items inside a reach-in cooler located in the sub shop with temperatures above 41F. Reach-in cooler ambient temperature measured at 44F. Food Items are kept overnight. -CDI-PIC was educated and voluntairly discarded fooditems. Work order was placed for reach-in. VR 3 days Observed Ribs in display case with temperatures above 41F. Discussed alternative options in displaying ribs as per last inspection it was an issue as well.-CDI- PIC was notified and food items were voluntairly discarded. REPEAT 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 .

#23 · Proper date marking & disposition

Corrected during inspection

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 milk jugs in Starbucks reach-in's with no proper date mark after food items were opened. Instead they have date labels showing when milk jugs are transferred from the floor to Starbucks.-CDI- PIC was notified and correct date marks were placed on all food items. 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 .

#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5

Corrected during inspection

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal pans in Sushi area.-CDI-PIC relocated food items to dish area; washed.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-501.11 Maintain equipment in good repair. Observed torn gaskets in all reach-in coolers located in Starbucks. Store manager placed a work order.

#55 · Physical facilities installed, maintained & clean

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 under cabinets and equipment in Starbucks in need of cleaning.

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Jul 10, 2024 A 95.5 · 4 violations

#20 · Proper cooling time & temperatures −1.5

Corrected during inspection

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Sliced cheddar cheese in sandwich prep reach prepared 90 minutes prior above 41F. Cheese moved to walk in to reach 41F. Sliced meats in grab and go prepped 1 hour prior above 41F. Sliced meats moved to walk in and spread out on cart to reach 41F. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Ribs in display case from yesterday above 41F. Ribs discarded and rotisserie chicken salad sandwiches placed in unit this morning moved to walk in until unit can be 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 .

#33 · Proper cooling methods used; adequate equipment for temperature control −1

Corrected during inspectionRepeat violation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Sliced cheddar cheese stacked in pan and could not properly cool. Cheese spread out on cart in walk in to facilitate cooling. Sliced meats to be cooled to 41F or below prior to placing in display case or other method to facilitate cooling. Sliced meats placed in grab and go stacked together. Rotisserie chicken salad sandwiches placed in grab and go prior to being properly cooled. Sandwiches moved to walk in to reach 41F. Repeat. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

Follow-up verification required

4-501.11 Maintain equipment in good repair. Repair section of grab and go refrigeration unit. Not reaching 41F or below. Repair person called and will not be used until verification visit.

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Apr 29, 2024 A 97 · 4 violations

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no towels near the handwashing sink in the Starbucks area. CDI - upon request PIC provided towels. Keep towels near sink to prevent contamination. - 1 -

#22 · Proper cold holding temperatures −1.5

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced roast beef in the sandwich prep top above 41F. Per PIC items was prepped at 10:30am. CDI - Roast beef was moved to WIC for rapid cooling. No points escalation as overall improvement was noted. - 1.5 - REPEAT 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 .

#33 · Proper cooling methods used; adequate equipment for temperature control

Corrected during inspection

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sliced roast beef stacked in a deep pan in sandwich prep top above 41F due to improper cooling. CDI - Roast beef was placed on sheet tray and placed in WIC for rapid cooling. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#49 · Non-food contact surfaces clean −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 build up of syrups on bottom of reach in at Starbucks. - 0.5 -

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Dec 18, 2023 A 97 · 5 violations

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 large bowls stored as clean with food debris (red sauce) on them. CDI - bowls were moved to the 3 compartment sink to be W/R/S properly.

#22 · Proper cold holding temperatures −1.5

Corrected during inspectionRepeat violation

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 RTE shrimp at the sushi prep and shrimp dumplings (x3) at the cold bar grab-ngo above 41F. CDI - Both items were voluntarily discarded. Observed improvement, no point escalation. REPEAT Violation.

#23 · Proper date marking & disposition −1.5

Corrected during 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 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed multiple chubs (7) of meat inside the deli case held longer than 7 days. CDI - All deli chubs held longer than 7 days were voluntarily discarded by the PIC. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed sliced tomatoes from the previous day with no date marking in the sandwich prep cooler. CDI - The tomatoes were voluntarily discarded.

#44 · Utensils, equipment & linens: properly stored, dried & handled

Corrected during inspection

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed large bowls stacked wet. CDI - Bowls were separated.

#55 · Physical facilities installed, maintained & clean

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 at starbucks in need of cleaning. Observed debris on floor and sticky areas.

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Aug 18, 2023 A 97 · 5 violations

Inspector comments: Inspection conducted with trainee Noel Lamarre.

#21 · Proper hot holding temperatures −1.5

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rotisserie chicken in hot bar below 135F. Facility holds chicken at hot bar for 4 hours, then pulls product to cool in walk-in before using for chicken salad. Since chicken was below 135F, facility will discard chicken after 4 hours instead of cooling. CDI 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 .

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in lowboy cooler above 41F - wrapped deli slices, tuna salad etc. CDI- Food was taken from walk-in cooler this morning before placing into lowboy. Items were placed into walk-in cooler or freezer. Technician arrived on site during inspection. Unit was frozen over, causing improper holding temperatures. Facility has adequate cold holding capacity to hold food stored in this unit until repair. A couple items in left side of grab and go cooler bunker were above 41F. CDI- These products were also removed and discarded. Technician checking unit for adjustment or repair of defrost cycle. Ham slices in top of sandwich prep cooler were above 41F due to overfilling of food in metal pan. CDI- Slices observed above 41F were removed and placed into walk-in cooler. 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 .

#33 · Proper cooling methods used; adequate equipment for temperature control

Corrected during inspection

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Precooked shrimp in sushi lowboy cooler observed above 41F due to improper cooling methods. CDI-Shrimp moved to freezer to cool before moving back into lowboy. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-501.11 Maintain equipment in good repair. Lowboy unit used for sandwich prep and hot bar grab n go in need of repair or adjustment. Technician arrived on site during inspection.

#49 · Non-food contact surfaces clean

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. Some cleaning needed along sliding door tracks in deli case storage.

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Mar 9, 2023 A 100 · 0 violations

No violations were recorded for this inspection.

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Nov 14, 2022 A 99 · 1 violation

#33 · Proper cooling methods used; adequate equipment for temperature control −1

Corrected during inspectionRepeat violation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed several containers of sushi cooling in customer grab and go sushi cooler while also stacked and covered with tight fitting lids. PIC stated sushi was prepared less than 3 hours prior. Also observed deli ham and deli turkey cooling in low boy while tightly wrapped in plastic wrap. Deli ham was prepared 3 hours prior and deli turkey was prepared 30 minuted prior. CDI-All out of temperature sushi items and deli items were moved to walk in freezer to rapidly cool and all reached below 41F within 30 minutes. -REPEAT VIOLATION-

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Jul 18, 2022 A 98 · 2 violations

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed two containers of spicy mayo stored on counter top out of cold holding temperature (see temperature chart). CDI-PIC removed lids from spicy mayo containers no placed in walk in freezer for rapid cooling.

#33 · Proper cooling methods used; adequate equipment for temperature control −0.5

Corrected during inspection

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed several containers of California sushi rolls and spicy sushi rolls stacked and with thighs fitted lids cooling at customer grab and go cooler. CDI-PIC relocated sushi into walk in freezer for rapid cooling since all items were prepped no more than 2 hours prior.

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Apr 11, 2022 A 98.5 · details not yet loaded