MOUNTAIN ISLAND BP

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed dried splash build-up inside customer use microwaves. Keep microwaves clean.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in back storage area and in front area near drink coolers. PIC to address pest control frequency.

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 interior bottom surface of RIC with build-up of food debris. PIC to address cleaning frequency.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster unit with missing side door and other door warped so that it will not close. PIC to contact waste management company to have unit replaced.

-REPEAT- 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial growth on inside flange of soda machine ice chutes. PIC to address cleaning frequency.

-REPEAT- 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf- Observed slaw and pico at condiment station, and open package of hot dogs in reach-in cooler without date marking. CDI - PIC allowed to date the following TCS food product(s), pico, slaw and hot dogs, because items were opened this morning. In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance with 3-501.17 (A), (B), or (C) 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 .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a plastic cap for a syrup box inside of the back kitchen hand sink. CDI - Item was removed.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial growth inside of both drink machine ice chutes.

REPEAT 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Observed missing date marks for pico de gallo and slaw in the condiment station. CDI - Items voluntarily discarded. Improvements made from previous inspection.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed a chlorine sanitizer bottle with no label and way above 500ppm. Observed a can of RAID in the back kitchen that is not rated for commercial kitchen use. CDI - Sanitizer was diluted to the appropriate concentration and was labeled. RAID can was removed.

REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 4-501.11 Maintain equipment in good repair. Observed two “house hold use only” reach-in refrigerators and on “household” chest freezer. Observed torn gaskets in one refrigerator and the walk-in cooler door.

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 in the freezer portion of the back kitchen refrigerator.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed open dumpster doors and a missing drain plug.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food mixed with food for sale throughout the kitchen, in reach in refrigerators and the walk-in cooler.

6-301.11 Provide soap for handwashing at each handsink. -Pf- *Observed - No soap at back handsink located near drink dispensers. *CDI - PIC refilled soap dispenser.

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 - re-packaged sandwich and opened commercially packaged cole slaw without date marking. *CDI - PIC discarded the sandwich and date marked the Cole slaw. 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 .

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. *Observed - Re-packaged sandwiches without ingredients being labeled. *CDI - PIC voluntarily discarded items. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf- *Observed - Sandwiches re-packaged without allergens being labeled. PIC educated on issue. A verification visit will be conducted within 10 days to verify allergens are labeled on re-packaged items.

4-501.11 Maintain equipment in good repair. *Observed - Gasket tearing from WIC and 2 door standing RIF.

*REPEAT* 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - Dumpster doors left open and 1 dumpster missing a drain plug.

*REPEAT* 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM onsite during time of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.11 Provide soap for handwashing at each handsink. -Pf- *Observed no soap at handsink near soda machines. *CDI - PIC provided soap.

*REPEAT* 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- *Observed - Nacho Cheese below 135F. *CDI - PIC voluntarily discarded item. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Black bean burger, homestyle burger and sausage patty sandwich in Glassdoor RIC above 41F. *CDI - PIC voluntarily discarded 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

*REPEAT* 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- *Observed - Hot dogs and chicken egg rolls in plastic container without date marking. *CDI - PIC voluntarily discarded items. 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

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf- *Observed - Facility holding food in Glassdoor HH Unit using time with time posted in writing at front desk. *CDI - EHS emailed TPHC procedures to facility. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

*REPEAT* 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 - Single use/single service cups stored directly on floor in back area. *CDI - PIC placed item into cart raising item 6 inches above the floor.

*REPEAT* 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. *Observed - refrigerator approved for household use only in use to hold food. PIC will move all store food into WIC making a shelf area specifically for store food within WIC. *Observed - Chili HH in household crockpot. PIC stated they use crockpot because cheese and chili unit burns chili. PIC plans to get unit replaced. EHS advised importance of using commercial products only.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. *Observed - 1/3 Dumpsters without drain plug. Drain plug shall be in place to avoid the habitants of pests.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed recycling bin blocking hand sink. CDI..Bin was removed 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towel or alternative for drying hands. CDI..Paper towels were added.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzles with black build up. REPEAT..

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed nacho cheese below temp. See temp chart. CDI..PIC voluntarily discarded cheese 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 .

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 Observed open bologna, hotdogs, livermush without dates .. REPEAT..CDI PIC dated items 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests throughout facility. REPEAT

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 cups being stored on the floor.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed residential crock pot and residential grade refrigerator used for storage of retail foods. REPEAT. Note: points not escalated- left at half demerit value, EHS discussed difference between commercial equipment and residential use equipment with PIC Bill . EHS is documenting that these pieces of equipment are not approved in case there are issues with hot holding and cold holding temperatures, EHS found no issues with equipment holding food below 41F or above 135F.

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 facility in need of cleaning.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one on site with CFPM certificate. EHS spoke with PIC Doug about having servsafe in facility, PIC stated that multiple managers used to have servsafe- they are expired and in process of trying to find time for managers to attend courses. REPEAT. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed nozzles on coffee and drink dispensers with buildup, in need of cleaning. EHS showed areas needing cleaning to PIC 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 Observed several food products marked 8-10, has exceeded 7 day date marking limit. EHS discussed with PIC, all food products opened from packages should be marked for 7 days (including date opened), should not exceed 7 days. Discard products before 7 day limit is reached. REPEAT. CDI- products voluntarily discarded. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in kitchen area during inspection. REPEAT. Note: points de-escalated to 0, facility has gotten a pest control service since last inspection, spent time cleaning floors/walls/ceilings and any areas that could be attracting pests. Ensure that pest control service is preventing flies in kitchen/food service/food storage areas.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed residential crock pot and residential grade refrigerator used for storage of retail foods. REPEAT. Note: points not escalated- left at half demerit value, EHS discussed difference between commercial equipment and residential use equipment with PIC Bill over past few days. EHS is documenting that these pieces of equipment are not approved in case there are issues with hot holding and cold holding temperatures, EHS found no issues with equipment holding food below 41F or above 135F.

2-101.11 (A) PIC shall be present during all hours of operation. -PF 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed no PIC during inspection, no persons with CFPM during inspection. Multiple priority/priority foundation violations, food safety standards are not being met. VR by 8/20/23 to ensure facility has active PIC that is ensuring the rules for food safety and handling are met. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Observed employee unable to discuss specifics of employee health policy, knew some general symptoms but does not know major food borne illness symptoms and illnesses. More training needed to employees in this area. CDI- EHS discussed employee health policy with PIC.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Facility has posted material for written procedures for vomit cleanup, unable to discuss procedure, unaware if there was a procedure or not. CDI- EHS directed employee to posted material. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand washing sink near 3 comp sink inaccessible. Large objects in front blocking access. REPEAT. CDI- access cleared.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with significant buildup at interior baffle wall, in need of cleaning.

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 Observed several containers of hot dogs marked “6-2”. PIC stated that this label is incorrect, labels are not being regularly changed. CDI- hot dogs properly labeled during inspection. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. 6-501.115 Live animals may not be allowed on the premises of a food establishment unless otherwise allowed in the NC Food Code per 6-501.115 (B) and (C ). -Pf Observed facility selling live bait (fish and crickets). EHS observed several crickets crawling on floors/walls near cricket box and fish tanks. EHS observed several dead cricket and water bugs. EHS observed significant fly issue in facility, flys at floor drains, in kitchen, in gas station near rollers, in/around refrigeration. Facility has to-go cups, containers and packaged food products stored directly across from fish tanks and cricket box. EHS observed several crickets crawling near food, near to-go containers, on floors/walls at dry storage. Permit immediately suspended for pest control issues, EHS will return to facility for verification to ensure issue has improved before facility can re-open food service.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed in use utensils stored on counter unprotected. REPEAT.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed residential grade crock pot used for holding chili, observed several unapproved reach in units that are not ANSI certified.

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 general cleaning needed on gaskets, reach in units, non food contact surfaces.

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 floor cleaning needed under shelving, behind equipment, etc.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food and drinks commingled with customer food in refrigerator. Observed employee medicine in refrigerator with retail products. REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand washing sink near 3 comp sink inaccessible.

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 opened package of hot dogs in refrigerator with no DM. CDI employee dated 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on counter.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed in use utensils stored on counter unprotected.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cloth towels being used to catch dripping under drink machine and over salsa and chopped onions to keep flies away. CDI employee removed towels.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food and drinks commingled with customer food in refrigerator. REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC without CFPM certificate. PIC will take class and obtain the certificate. -0 pts-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels available at the hand sink in the self-serve area, CDI- PIC provided paper towels. -1 pts-

REPEAT 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda machine nozzles with black build-up. CDI-PIC removed nozzles and wash, rinse, sanitize at the time of inspection. Keep nozzles clean and stay clean as needed. -3 pts-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left opened when not in used. Keep doors and lids closed to prevent insects/rodents harborage. -0 pts-

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employees drinks and foods in the refrigerator and walking in refrigerator stored/placed next and mix with customer food items. Please keep them separate to prevent cross contamination. -0.5 pts-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw eggs over RTE bologna. CDI-PIC moved the eggs to the bottom. REPEAT.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed 6 soda machine nozzles with black build-up. CDI-PIC removed nozzles and washed while EHS was on site. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed pico and coleslaw sitting at the cold station above 41F. PIC voluntarily discarded food. PIC will not use machine until it is fixed. VR REQUIRED 4/28/2022

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: 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 2 bags of Hotdogs out of date, 1 with no DM, and 1 made today (PIC explained) with no DM. CDI-PIC voluntarily discarded out of date items and dated the new ones. REPEAT. *Sidenote-PIC has taken servsafe and is much more knowledgeable on food safety, they knew cooking temps, holding temps, and dates.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed beer and drinks on the floor. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling leaking near the door jam, it is a slow leak and not over food or single use items.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed no food employee with knowledge of food temps, safety on food handling, proper handwashing, etc.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. No CFPM on site during inspection.

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 no vomit kit/plan/poster on site. No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the back handsink and the handsink was bone dry. PIC said they wash their hands in the morning and they use a dishtowel. CDI-PIC provided paper towels and EHS explained importance of this. REPEAT.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed eggs over RTE bacon, bologna in the new fridge. CDI-PIC rearranged storage order and EHS explained anything raw needs to be on the bottom.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed 8 corndogs below 135F on the roller, the chili at 130F. CDI-PIC voluntarily discarded and turned machine up to hold the items at 135F (the rollers are set at 150F now) *Sidenote all other items were only 135F, they were barely above temp. PIC turned up all machines.

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 corn dogs DM at 3/10/2022. CDI-PIC voluntarily discarded. All other items were DM and in the time frame

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed crickets in the cage stored next to where peanuts are kept, an employee was cleaning out the crickets and placed the soiled cricket stuff on top of the fridge. CDI-PIC removed items and set them on a separate shelf. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during inspection. Owner does plan on sending a few people to class.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dishes in the sink, soaking in soap water and no sanitizer. PIC added sanitizer and tested it correctly. Did not take points today wince there was not active washing but EHS suggested when dishes are in the sink there should be sanitizer. REPEAT but improvement

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed a bear claw baked good in saran wrap. There was no label, where it was from, ingredients or anything else. The food was in a grab and go. Food employee explained they buy these in bulk and wrap them there. CDI-PIC put food behind the container and EHS explained if they keep it in the back they do not need a label as long as they can identify the ingredients and tell people where it's made

6-501.111 Keep the premises free of insects, rodents, and other pests. Flies and gnats in the facility. This is an improvement from last inspection and they have a pest control service. They are actively working on it. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. observed drinks stored in the WIC in boxes, on the floor. REPEAT. 3-307.11 Protect food from contamination sources not specifically noted by code. Observed cricket cup sitting on top of a reach in freezer that had boiled peanuts inside. To access cooler you have to move the cricket cup which will contaminate hands and there is no accessible sink on that side of the kitchen. CDI-Food employee moved cup, was not aware it wasn't supposed to be there, EHS explained issue and suggested a label on top of the freezer.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed kitchen staff with no hairnets. REPEAT.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cups in the back room stored on the floor. REPEAT. CDI-PIC moved them to shelf.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed freezer in the back near the cricket tank Non NSF. REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site.

2-103.11 (M) Person in Charge-Duties - PF Observed no manager with food safety knowledge or experience. Due to the large amounts of violations inside a gas station facility has voluntarily closed until pest company comes out.

4-501.111 Manual Warewashing Equipment, Hot Water Sanitization Temperatures - P Observed sink half full of water, 55F water, with a little soap. Dishes were not fully in sink. Observed only 1 sink accessible for cleaning, beer cans and bottles were sitting in the other two and appear to have been there quite some time due to the rust rings. CDI-PIC cleared out sinks, filled the first one with warm, soapy water, the rinse was empty and they found sanitizer (bleach) to put in the 3-comp sink. EHS showed how to test sanitizer and how to properly wash to owner and to employee. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning on the sides, black build-up. Black build-up and syrup build-up in 5 soda nozzles at the soda machine. CDI-PIC pulled off for cleaning. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no sanitizer in the 3-comp sink and dishes were being "activiely" cleaned. Observed no sanitizer anywhere in the back. PIC grabbed some off the shelf and EHS showed how to properly make. VR REUIRED 7/24/2021.

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 3 different containers of hotdogs with no DM. PIC said they opened 2 of them today and the other one they didn't know. CDI-PIC voluntarily discarded the one they didn't know and dated the other ones.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed the front door open and the flies in an excessive amount die to the front door eing open. PIC was not aware they couldn't leave it open with a fly fan. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed an excessive amount of flies in facility, landing on food and the facility having to covercertain food items because of the flies. Ffruitflies were also present. EHS found dead roaches int he backroom near the 3-comp sink and mouse droppings throughout facility. EHS has recommended they closed until pest are under control-they have voluntarily closed and EHS will be back to see invoice of pest control service. VR REQUIRED 7/24/2021.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large amounts of drinks in the WIC stored on the floor. Needs 6 inches of space to allow for cleaning. 3-307.11 Protect food from contamination sources not specifically noted by code. Observed cricket cleaning utensils sitting on top of freezer. This would mean if anyone need to grab the food inside the freezer they would have to touch the cleaning utensils which would cause contamination. PIC moved stuff to another shelf.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraint on either employee when back in the kitchen.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed freezer in the back near the cricket tank Non NSF.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris on the inside of coolers and handles/door in need of cleaning. Backsplash on soda machines and chilli/cheese/ and milk dispensers need cleaning.

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 kitchen in really bad need of cleaning. Dead bugs throughout facility, mouse droppings, wall and pipes under and beside the 3-comp sink need cleaning. Floor near freezer and beside cricket cage is full of dead crickets. EHS will be making a return visit to ensure cleaning has been done.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handwash sink by 3-comp-sink blocked by boxes containing slushy flavoring.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed food establishment had no thin probe thermometer. Verification Required.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one mouse by 3-comp-sink. EHS advised PIC to contact pest control.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bottles of flavoring for slushies stored on the floor by 3-comp-sink.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored on the floor in back hallway storage area.

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 hot dogs with no date mark on them in the WI cooler. CDI. PIC date marked.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. There was no thermometer in the facility at the time of inspection. CDI. PIC later found one in the course of inspection.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF Observed no certified food protection manager on site during inspection. 2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed staff improperly trained on how to wash, rinse, and sanitize in the three compartment sink. Food employees are mxing water, detergent and bleach for the first step, rinsing items off, then drying with a towel. CDI - educated food employee that 3 compartment sink shall be cleared of all items and cleaned. Wash items in hot soapy water, rinse items off with water in middle compartment, then use a proper bleach solution from 50 ppm - 200 ppm with a contact time of at least 2 min. Then air dry all items.

4-501.11 Maintain equipment in good repair. Observed torn gasket at walkin cooler. Advised to repair gasket.

4-302.14 Provide a test kit that accurately measures concentrations of sanitizing solutions- Pf Observed no sanitizer test strips on site during inspection. VR

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Observed employee food stored with curstomer food. Advised to not commingle employee food with customer food.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at the handsink by the drink machines. CDI - provided handwashing sign.

4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed build up in the soda nozzles at drink machine. Advised to clean once a day. 4-602.11C Equipment Food Contact surfaces and utensils shall be cleaned at least every 4 hours when used with Time/Temperature Control for Safety (TCS) Food.-P PIC Wendy stated that tongs are being cleaned every 6 hrs. CDI - educated to clean food contact surfaces every 4 hrs. Brought to back 3 compartment sink to clean.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed apples on display not protected. CDI - provided a 'wash before consumption' sign.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection on site during inspection.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed hot dogs hot holding below 135F. CDI hot holding unit holding turned up.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on site not certified in food safety training.

REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels missing from hand sink. CDI towels provided.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed slaw cold holding on ice measuring 53F; CDI slaw discarded.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light fixture in back kitchen area with light bulbs that are not shielded.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on site not certified in food safety training.

5-205.11 Maintain access to handsinks. Observed hand washing sink blocked my multiple hand trucks. CDI hand trucks removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed slaw stored on ice measuring 52F; CDI slaw discarded and new slaw placed into holding unit with ice fully surrounding slaw container. (when using ice ensure containers are completely surrounded by ice from bottom to top to maintain uniform temp.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop /utensil used for boiled peants stored in a large container of standing room temp water.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on site not certified in food safety training.

6-301.14 Post a handwash sign at each handsink. Observed no sign posted at hand washing sink.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensil used to scoop boiled peanuts stored in standing room temp water.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with buildup in need of cleaning. (inside reach-in units)

(general comment) 6-202.11 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light fixture in kitchen food prep area with light bulbs that are not shielded.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No certified PIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot dogs on roller stored < 135F. REPEAT VIOLATION. CDI by placing sign in front of hot dogs on roller. PIC stated that hot dogs/tornadoes were on the roller for 1.5 hrs. A 30 day ITS issued for repeat violations from previous inspections.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cole slaw stored in ice cooler next to hot dog roller > 45F. CDI by placing slaw container down in ice and packing ice around sides of container to the top. PIC stated that slaw was restocked 1.5 hrs prior to inspection.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizing solution testing > 200ppm in spray bottle. CDI by adding water to solution.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned utensils stored on plastic air drying rack on 3 comp sink drainboard. Plastic rack is not clean. CDI by removing utensils from rack. Wash, rinse , and sanitize utensils. Remove rack.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. PIC not certified.

6-301.14 Post a handwash sign at each handsink. No handwash sign posted at back room sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed tornados on the roller stored < 135F. CDI by voluntary discard

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household electric skillet in kitchen. Advised PIC to remove skillet from establishment.**PIC stated that breakfast sandwiches are being prepared on a 'not for sale basis' and are being given to police officers for free.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. No test strips available. Obtain test strips for testing sanitizer. REPEAT VIOLATION

2-102.11 Demonstration- Person in charge must be a certified food safety manager. PIC not certified.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot Holding- Hot hold TCS food items at 135F or above. Observed hot dogs on roller stored < 135F. CDI by adding sign in front of hot dogs stating that hot dogs were not ready. REPEAT VIOLATION

4-302.14 Sanitizing Solutions, Testing Devices- No test strips available for chlorine sanitizer. Obtain test strips.

2-102.12 Certified Food Protection Manager- Person in charge must be certified as a food safety manager by Jan 2014 or a 2 point deduction will be taken on the next inspection.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees- Establishment is required to have an employee health policy as required by the NC Food Code. No employee healh policy in place. PIC did not have knowledge of employee health policy. CDI by advising PIC to implement health policy.

6-301.12 Hand Drying Provision- Hand towels must be available at hand wash sinks. No towels at hand wash sink. Install dispenser or shelf to store hand towels on at hand sink. Repeat violation.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding- All hot held TCS foods must be maintained > 135F until served. Observed hot dogs on roller stored < 135F. Hot dogs were placed on roller >1hr prior to inspection. CDI by adjusting dial on roller. Rechecked hot dogs on roller and observed 140-150F. Repeat violation.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding- All cold held TCS foods must be maintained at 45F or below. Observed cole slaw in flip top condiment container next to hot dog roller >45F. Ice was not in contact with the bottom of the container. CDI by adding ice around sides of container. Repeat violation.

3-304.14 Wiping Cloths, Use Limitation- Store all wet wiping cloths in sanitizer when not in use. Observed wet wiping cloths stored on countertop next to hot dog roller.

4-302.14 Sanitizing Solutions, Testing Devices- Test strips must be available for testing sanitizer strength. No test strips available.