Restaurant · Wake County, NC

Harris Teeter #21 Starbucks

Name: Harris Teeter #21 Starbucks
Address: 500 Oberlin Rd, Wake County, NC

500 Oberlin Rd

Last inspected Aug 27, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

4 inspections

1 - Inspection

Aug 27, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode 3-501.17(A)(B)(D) Ready-to-eat TCS foodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17(A)(B)(D) Ready-to-eat TCS food; date marking - Pf READY-TO-EAT; TCS FOOD prepared in house or opened from a commercial container and held for more than 24 hours shall be clearly identified using a date marking system to indicate the day by which the FOOD shall be served or discarded for a maximum of 7 days. The day of preparation or open date shall be counted as Day 1. -Observation: two (2) gallon of milk (regular milk and skim milk) were open without date and food employee didn’t know when it was opened. -Corrected During Inspection (CDI): food employee voluntarily discarded.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 2-303.11 Except for a plain ring such as a wedding bandEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11 Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. -Observation: food employee was wearing bracelets while preparing drinks and baked goods to customers. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 2-402.11 FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. -Observation: food employee was not wearing any type of hair restraints while placing unpackaged food in the warmer. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

notedCode —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Observation: accumulation was founded around coffee nozzles dispenser. Make sure to clean as often as necessary to keep it clean and avoid accumulation. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Aug 27, 2026 · Original Source

1 - Inspection

Sep 24, 2025

Score 98

Official score: 98 · Understand this area’s scale

5 recorded violations

notedCode 2-103.11(O)Permits, training, and postings

Official wording

Management; food & conditional employee; knowledge; responsibilities & reporting

Inspector’s notes

2-103.11(O); Priority Foundation; Employees stated some symptoms that they would report to the PIC; but not all. They did not name any foodborne illnesses. Ensure food employees are informed of their responsibility to report required symptoms; illnesses and exposure. CDI- EHS gave PIC a copy of employee health decision flow chart and explained to hang up in the facility and educate employees on. Employees do sign digital health policy.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Observed Clorox cleaning spray and other chemicals on top of ice machine. Observed first aid supply bag on top of ice machine. Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. CDI- Employees moved.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

notedCode 4-302.12Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-302.12; Priority Foundation; Employees did not have an accessible thermometer when beginning inspection. Employee had to phone someone to find location. CDI- Employee was able to locate the thermometer during inspection. Provide an accessible thermometer for use.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 3-304.14(B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B); Core; Wiping cloth stored in quat sanitizing solution at 0ppm. Employee remade appropriately. Hold in-use wiping cloths in properly concentrated sanitizer between uses.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 4-501.11Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11; Core; Repair any loose cabinet doors. A couple noted loose today. Maintain equipment in good repair.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Sep 24, 2025 · Original Source

1 - Inspection