Restaurant · Wake County, NC

Harris Teeter #43 Starbucks

Name: Harris Teeter #43 Starbucks
Address: 3638 Rogers Rd, Wake County, NC

3638 Rogers Rd

Last inspected Jul 20, 2026 · View Map ↗ · Compare ↗

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Score 99

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

4 inspections

1 - Inspection

Jul 20, 2026

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Baffle in large ice machine has a buildup of pink residue along edges. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase the cleaning frequency to the interior of this ice machine. Make sure that during the cleaning process; the ice machine baffle is removed so that the ice chute may be cleaned and sanitized. CDI- Cleaning was initiated during the inspection.

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

minorCode 4-903.11(A) and (C)Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A) and (C); Core; Single-service cups found stored on storage rack not inverted due to broken holder; cups were unprotected and stored right-side up. Also cups in this holder were overstocked and mouth-contact parts were exposed. Single-service and single-use articles shall be stored as specified under par. (A) of this section and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Repair the holder to keep cups inverted and if overstocking; cups must be kept in the original protective packaging.

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 4-501.18Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.18; Core; Sanitizer in 3-compartment sink was cloudy and had utensils in basin. The wash; rinse; and sanitize solutions shall be maintained clean. Switch out sanitizer solution once it is no longer clean.

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, Jul 20, 2026 · Original Source

1 - Inspection

Aug 27, 2025

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; All three opened gallon milks in the reach-in cooler measured between 43F-44F. Sweet cream in the same reach-in cooler measured 46F. Unopened container of milk was opened and temped at 40F. Ambient air of unit measured 35F. TCS foods shall be maintained cold at 41F or below. CDI- Milk and sweet cream were allowed to cool down in this cooler. Shift change recently took place and EHS was unable to determine if products were left out on the counter at some point. Do not leave TCS foods out on the counter during service.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

notedCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Chemical spray bottle being stored on splashguard of handwashing sink. Poisonous/toxic materials shall be stored so they cannot contaminate food; equipment; utensils; linens; single-use and single-service articles. CDI- Chemical bottle relocated.

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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Cleaning needed on interior of prep cooler holding milk to remove the accumulated residue. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency to this prep cooler.

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, 2025 · Original Source

1 - Inspection

Dec 3, 2024

Score 100

Official score: 100 · Understand this area’s scale

2 recorded violations

notedCode 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; The handwashing sinks in the women's bathroom do not temp above 85F. Handwashing sinks shall supply hot water at 100F or above. A work order was submitted on 5.14.24 and completed on 5.17.24; repairs were made during inspection.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

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

Inspector’s notes

4-501.11; Core; The black utensil rinser continuously leaks from its base. All equipment shall be maintained in good repair. CDI - PIC has order form showing part has been ordered and has a delivery date of 12.9.24.

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, Dec 3, 2024 · Original Source

1 - Inspection

May 3, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

minorCode 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; The handwashing sinks in the women's bathroom do not temp above 92F. Handwashing sinks shall supply hot water at 100F or above. Adjust the thermostat at these handwashing sinks.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; The floors need sweeping. The physical facilities shall be maintained clean. Clean the floors; walls and ceilings on a frequent basis.

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, May 3, 2024 · Original Source