CIRCLE K #1935

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed coffee dumped down hand sink. EHS educated food employee when to use the hand sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 1 dish siting in sanitizer at 100ppm quat sani. CDI - PIC added more sanitizer and tested at 200ppm. Dished unsanitized put back in three compartment sink for sanitization. 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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several items HH below 135F in the G&G display case. CDI - PIC voluntarily discarded. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several food items stored on the ground in WIF and in dry storage. PIC stated no deliveries have been made today. CDI - PIC picked items off floor to prevent contamination.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser jammed, unable to put out paper, towels. CDI - PIC removed paper towels and set beside hand sink for drying.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several items in G&G HH case HH below 135. CDI - PIC reheated to 165 and above. 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 creamers stored in Cold well cold holding above 41. PIC stated Coldwell was on defrost mode. PIC stated third shift typically defrost machine when coffee production dies down but they forgot last night and PIC was doing it this morning. CDI - PIC moved to WIC for rapid cooling. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boiled peanut cans stored on floor. CDI - PIC removed items from Floor.

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 clean dishes, stored face up, not in a self draining position with wet nesting. CDI - PIC moved back to three comp for cleaning.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection. EHS recommended to have at least one CFPM on each shift.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at kitchen hand sink- dispenser in poor repair. PIC stated work order placed to replace dispenser. CDI: PIC provided paper towels.

4-602.11 (E ) Clean the equipment and utensils used with non-TCS foods as required to avoid contamination. Observed heavy buildup on soda nozzles. EHS recommended more frequent cleaning.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed coffee in handwashing sink behind register

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed canned peanuts stored on floor in dry storage

6-301.14 Post a handwash sign at each handsink. Observed no sign at hand wash sink behind counter. CDI..EHS left sign 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels or alternative for hand drying. CDI..Paper towels were added 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice in Hand wash sink. CDI ice was removed.. REPEAT

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed apples on displays not wrapped..CDI had PIC place sign stating apples need to be washed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.Observed debris in sink. EHS wiped to insure it was rusts, its debris.

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 label on half n half 1/17-1/31.PIC..removed sticker and states creamers are empty BOE 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 .

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed food employee tying hair back then proceed to handle single-service containers for hot foods. CDI: PIC intervened and employee washed hands.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed recycling dumpster missing a drain plug.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed container of cookies sitting in front of handsink. CDI - Container was moved.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed peanuts hot holding at 105 and 110. CDI - Peanuts had been placed in warmers 1 hour ago and warmers were turned up to allow peanuts to heat to 165 F. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed QAC sanitizer in spray bottle over 400 ppm which was the max on test strips. Manufacturer directions state sanitizer is to be used at 200-400 ppm. CDI - Sanitizer was diluted.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of cookies sitting at edge of handsink. CDI - Container was moved.

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 slaw at 58 F and pico at 57 F in cold wells. CDI - Slaw and pico were voluntarily discarded. Cold wells are not holding temperature and will not be used.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed a box of single-use cups stored on floor of unused mop sink. REPEAT.

4-501.11 Maintain equipment in good repair. Observed cold wells not holding temperature. Needs repair.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed PIC was not onsite during inspection.

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 no CFPM onsite.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink behind counter blocked by cart and handsink in dish room blocked by box. CDI - Cart and box were moved to allow access to handsinks. REPEAT. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at handsink next to coffee station. CDI - Paper towels placed at handsink.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed bags of soda for soda fountain on floor and not in boxes on shelving. CDI - Employee moved bags back into boxes and off the floor.

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 box of single service cups on the floor in customer dining area.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink behind counter blocked by rolling cart and handsink in back room blocked by rolling trash can. CDI - Items were moved to allow access.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in customer use microwave.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed manager with expired food safety certification. EHS notified PIC that courses have resumed virtually.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink by coffee station. CDI: PIC provided paper towels. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink in kitchen. CDI: PIC provided soap.

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 chili and cheese with incorrect date labels. PIC stated products were prepared on 01/18/21. CDI: PIC provided date labels with correct dates.

General Comment: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed current manager’s certificates had just expired at the end of May. She stated that due to the pandemic the store has not scheduled any more classes as of now. She will look to see if anyone is offering virtual classes and exams.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed front handsink behind counter blocked by rolling rack. CDI: rack was relocated to provide access to handsink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed supreme whole pizza in hot hold unit holding between 123 - 132F respectively. CDI: pizza was reheated to 164F.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed misc. chemical labeled as "sanitizer". Chemical

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of foods in walk in cooler and walk in freezer stored on the floor. CDI- Foods stored up off the floor.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on fan covers and racks in walk in cooler. General Comment: Observed open air cooler holding pre-packaged TCS goods at 58 degrees. Pre-packaged items under NCDA jurisdiction. PIC removed all TCS items from cooler and requested cooler to be serviced.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Present PIC not food safe certified. (repeat)

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee performing various non food related tasks then remove pan of food from oven without washing hands. CDI- Employee corrected, washed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towel dispenser was not working, no access to paper towels at handsink. CDI- PIC provided paper towels at handsink. (repeat)

7-201.11 Store toxic materials to avoid contamination. -P Observed containers of chemicals stored on shelf next to box of single service food packages. CDI- Chemicals moved to chemicals storage shelf. (repeat) 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed spray bottle of quat santitizer above 400 ppm. CDI- Sanitizer diluted to 400 ppm.

4-502.11(B) Provide accurately calibrated thermometers. -Pf 4-302.12 Provide an accessible thermometer for use. Observed dial stem thermometer approx. 10 degrees out of calibration. CDI- Thermometer calibrated, recommend getting a thin probe thermometer for better accuracy.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a couple boxes of pretzel dogs stored on the floor. (repeat)

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee not wearing hat or hair restraint.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed racks, floors, and fans in walk in cooler needing cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Present PIC not food safe certified.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Present PIC did not have specific knowledge of employee health policy. CDI- Emailed PIC copy of employee health policy to review and review with employees.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at main handisnk. Towels provided.

7-201.11 Store toxic materials to avoid contamination. -P Observed chemicals on shelving stored above some store foods, condimens and single service items. CDI- PIC moved chemicals to chemical storage area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food on floor of walk in cooler and walk in freezer.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Present PIC not food safe certified.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored above food in reach in cooler at hot dog roller. CDI- Drink removed.

Repeat violation 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at the hand sink by the office. CDI - paper towels were provided.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Observed several boxes of cups, lids, etc. stored on the floor storage areas.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed racks in walk in coolers with a lot of build up needing cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal food items stored in walk in cooler co-mingled with food stand foods. Be sure to separate and properly store personal items.

Repeat violation 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at the hand sink by the office. CDI - paper towels were provided. Repeat violation 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a cart blocking the hand sink by the office. CDI - cart was removed.

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 an open container of cole slaw in the walk in cooler without a date. PIC stated it was opened Sunday night (10/29). CDI - PIC dated the container.

General comment 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Observed a box of cups stored on the floor under the 3 compartment sink by the walk in cooler.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the walk in cooler and the walk in freezer doors. Replace gaskets. PIC placed a second order for the gaskets.

General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the walk in cooler shelves.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at the hand sink by the office. CDI - paper towels were provided during the inspection. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed boxes stacked up and blocking the hand sink by the office. CDI - boxes were moved.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the walk in cooler and walk in freezer doors. Replace gaskets.

General comment 6-301.14 Post a handwash sign at each handsink. - Observed the handsink by the office missing a handwashing sign. CDI - sign provided.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed boxes of food on the floor in the walk in cooler and freezer. Observed a box of cookies stored on the floor in the storage room with the walk in cooler. Do not store food on the floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed an employee engage in food prep without a hair restraint.

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the walk in cooler and freezer doors. Replace gaskets.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at front coffee bar handsink. CDI- Papertowels were provided.

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 container of cole slaw in walk in cooler without datemark. PIC stated item was opened 5/24. CDI- Item was backdated.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed apples for self service without protective wrap/washing or sign instructing customers to wash before consuming. CDI- PIC printed sign stating to wash apples before consuming.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris build up inside roller dog reach in. Clean.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no handsoap at coffee bar handsink or handsink by walk in cooler. Facility was not able to provide hand soap at either hand sink during inspection. Return Visit (VR) required. 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 debris build up and trash on walk in freezer floor. Clean. REPEAT.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the back handsink near the walk in cooler. CDI by providing.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer at 100ppm. CDI by providing at 200ppm.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one chemical spray bottle not labeled. CDI by labeling.

6-501.12 Cleaning, Frequency and Restrictions - C Clean the floors at a frequency to prevent an accumulation of dirt and debris. Observed build up on the walk in cooler and freezer floors. REPEAT.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -PfObserved heavy mold build up on a slushy nozzle. CDI cleaned and sanitized onsite.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -PObserved chili and cheese at 113F-114F. VR- Facility to follow up with a corrective action within 10 days.

4-501.11 Maintain equipment in good repair.Chili and Cheese dispenser are not capable of maintaining products at the recommended temperature of 140F. A work order has been placed for this unit to be replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up inside the back area handsink, back area 3 comp sink and inside the autosham.

5-205.15 Maintain a plumbing system in good repair.-P Observed cut plumbing to the back area handsink. REPEAT- VR to follow up with repairs within 10 days.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed recycling dumpster lids open and dumpster overflowing. Observed trash needed to be discarded in the womens restroom.

6-502.12 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.Floor needs to be cleaned in both back areas and inside the walk in freezer.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal coats stored with tea/soda syrup boxes. Provide an area for these items away from any food, drink or single service storage.

2-102.12 Certified Food Protection Manager - CThe PIC (person in charge) on duty during the inspection is required to be a Certified Food Protection Manager. The PIC was unable to provide documenation of any ANSI approved CFPM course.

7-102.11 Common Name-Working Containers - PFProperly label all working containers of chemicals. Observed 3-4 chemical spray bottles unlabeled. CDI by labeling.

3-304.12 In-Use Utensils, Between-Use Storage - CProperly store utensils. Observed self service tongs stored with the food contact surfaces facing upward. Explained to store it with the handle up to prevent customers from touching the part of the tongs that will touch food.

4-602.13 Nonfood Contact Surfaces - CProperly clean all non food contact surfaces and equipment. Observed build up on the fan covers inside the walk in cooler. REPEAT

5-205.15 System Maintained in Good Repair - PMaintain the plumbing in good repair. Observed the pipe under the (backroom with walk in cooler room) handsink leaking.

6-501.12 Cleaning, Frequency and Restrictions - CClean at a frequency to prevent build up on the floors. Observed build up on the floor of the office area back room and dried milk spills under the large walk in cooler shelving. REPEAT

The person in charge must provide documentation on employee health policy training or otherwise demonstrate knowledge of : 5 reportable symptoms, 5 reportable illnesses, when to return to work and reportable exposures. (REPEAT, return visit required).

Provide soap and paper towels at all handsinks. Observed none outside the walk in cooler room (REPEAT).

Maintain food equipment clean to the sight and touch. Observed build up on 2 slushy nozzles. CDI - cleaned onsite.

Properly date mark all TCS items stored longer than 24 hrs once opened. Observed opened box of roller bites stored for 2 wks without a date label. Can only hold for 7 days max. CDI by discarding.

Provide an internal thermometer for the hot dog under counter prep cooler.

Protect food while in storage. Observed boxes of brats on the floor of the walk in cooler and uncovered brownies on the walk in shelf.

Clean throughout the facility: walk in shelving, fan covers, 3 comp sink, hand sink, can wash and microwave.

Clean the walk in unit floors and walk in freezer.

2-102.12 Certified Food Protection ManagerPIC (person in charge) must be a certified food protection manager. Observed PIC not certified by any ANSI accredited food protection course. Two points will be deducted after 1/1/14.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional EmployeesPIC must provide documentation or otherwise demonstrate knowledge of an employee health policy. PIC was unable to provide documentation of or demonstrate knowledge of any policy. CDI- by handout and education.

6-301.11 Handwashing Cleanser, AvailabilityMaintain all handsinks accessible. Observed handsink in back room behind walk in cooler blocked by boxes.6-301.11 Handwashing Cleanser, AvailabilityProvide soap at the handsink in the back room with the autosham.6-301.12 Hand Drying ProvisionProvide hand dryer or paper towels at handsink in back room with the autosham.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingProperly date mark all opened packages of hot dogs with the open or discard date. Observed opened bags of hot dogs not date labeled.

4-302.12 Food Temperature Measuring DevicesProvide a stem thermometer.

. 3-305.11 Food Storage-Preventing Contamination from the PremisesDiscontinue storing boxes of food on the floor. Observed boxes of breakfast sandwiches on the floor of the walk in freezer.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringProperly store all single service. Observed boxes of single service cups on the floor of the back room.