7-ELEVEN #35562

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed buffalo chicken wings hot holding below 135F in hot holding case. CDI- PIC voluntarily discarded three containers of buffalo chicken wings. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees handling food without beard guard and hair covering. PIC will obtained 7-Eleven hats.

2-301.15 Only wash hands in handwashing sink. -PF Observed employee washing hands at 3-comp-sink rinse compartment. CDI - EHS educated employee on where to wash hands. Employee performed proper hand washing procedure at designated hand washing sink.

REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed pizza tray, wet wiping cloths and plastic tongs stored directly inside hand washing sink located front of store CDI - PIC removed items from hand washing sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Italian style sausage and Italian chicken on hot holding rollers below 135F. 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 .

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) Observed at beverage dispenser opened whole milk and French vanilla date marking exceeding 7 days. 03/14-03/28. CDI - PIC voluntarily discarded both open boxes. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed crates of breakfast sandwiches stored directly on the floor in WIC. CDI - PIC moved crates off the floor.

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 open bag of pizza boxes stored directly on floor between hand washing sink and low boy cooler. CDI - PIC moved boxes off the floor.

REPEAT 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 dark color food splash and debris on the ceiling above near 3-comp-sink. Frequency of cleaning should be increased.

REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee dumping personal drink into hand washing sink near pizza oven. Hot water was turned on to dissolve ice. CDI - PIC provided education to employee on usage if hand washing sink.

REPEAT 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees without any form of hair covering. PIC stated they will obtain hair nets and hats.

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 three columns of to-go pizza boxes, three boxes of single service cups and lids stored on the floor near RIF.

REPEAT 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 dark color food splash and debris on the ceiling above near 3-comp-sink. Frequency of cleaning should be increased.

REPEAT 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal food co-mingled with establishment food in low boy cooler. CDI - PIC removed personal food from low boy cooler.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels inside dispenser at hand washing sink near 3-comp-sink. Observed paper towels in dispenser near hot holding units however; paper towel dispenser was not function properly. CDI - PIC gave EHS papers to dry hands. REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed dirty food containers and wiping cloth inside hand washing sink near hot holding units and EHS observed employee rinsing food containers inside hand washing sink. EHS educated employee on the proper usage of hand washing sinks. CDI - PIC moved items out of hand washing sink.

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed six cartons of buffalo and spicy chicken wings in hot holding unit below 135F. CDI - PIC voluntarily discarded six cartons of chicken wings. 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 .

3-501.18 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 sliced American cheese without any form of date marking in low boy cooler. PIC was unsure of when the packag was opened. CDI - PIC voluntarily discarded container of sliced American 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 boxes of whole milk and French vanilla date marked past 7 days at dispensing unit. Boxes were date marked 02/25/25-03/11/25. CDI - PIC voluntarily discarded both boxes.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed three secondary spray bottles with clear liquid without any identification. CDI - PIC discarded liquid in all three bottles.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probe thermometer on hand. 10-Day VR verification required.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees without any form of hair covering. PIC stated they will obtain hair nets and hats.

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored in handwashing sink. CDI -PIC removed wiping cloth from hand washing sink.

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 open box of single service pizza boxes stored on the floor. CDI - PIC removed open box off the floor.

4-501.11 Maintain equipment in good repair. Observed hot holding display case not functioning properly ambient air of unit was measured at 120F. PIC was unable to change the temperature of the unit. PIC placed work order. EHS instructed PIC to keep unit out of use.

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 dark color food splash and debris on the ceiling above near 3-comp-sink. Frequency of cleaning should be increased.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items being stored on top of beverage boxes near 3-comp-sink. CDI - PIC moved all items to desk area.

2-102.12 (A) 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

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand washing sink without hand washing soap. CDI - PIC added container of soap to wall dispenser. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed plastic equipment and spoon inside hand washing sink. CDI - PIC removed items from hand washing sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed buffalo chicken wings and bbq chicken wings in hot holding unit below 135*F. CDI - PIC voluntarily discarded food. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed four hot dogs, three jalapeno cheese taquitos, and four pork egg rolls on hot holding rollers below 135*F. CDI - PIC stated they were just reheated 30 minutes ago. PIC reheated food to 167-170 and placed back on hot holding rollers. 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 a container of diced tomatoes at condiments station cold holding above 41*F. CDI - PIC voluntarily discarded a container diced tomatoes. 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 .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed personal medication stored next to pizza oven. CDI - PIC moved medication to office.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two in-use wet wiping cloths stored on handwashing sink. CDI -PIC removed wiping cloths from hand washing sink.

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 six boxes of single service items store on floor behind condiment station and pizza boxes on the floor next to hand washing sink.

2-102.11 (A) - (C )(1), (4)-(16) 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 the operation of the food establishment. -Pf. Observed facility had priority item violations today and PIC not knowledgeable of food safety temperatures. CDI EHD educated PIC and violations were corrected today. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) 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

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed 2 employee drinks with no lid sitting on prep top. CDI Employee moved drinks.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at back handwashing sink. CDI PIC provided paper towels. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed smoked sausage being offered for sale at 130F. CDI EHS educated employee and he moved them to the back of HH roller. Observed wings being HH at 107F. CDI PIC voluntarily discarded. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed whole milk and French vanilla creamer in coffee creamer dispenser above 41F. See temperature chart. CDI PIC voluntarily discarded. 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 .

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 4 open packages of tcs for HH roller in lowboy cooler not date marked. PIC stated that they were opened yesterday and today. CDI EHS educated PIC and he date marked the boxes. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed employee use thermometer in food without first sanitizing the thermometer. CDI EHS educated employee and he discarded the food. REPEAT Observed soda refill box nozzles on the floor in back storage room. CDI PIC moved nozzles.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without a head covering.

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

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

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee wash her hands twice for about 5 seconds and turn faucet off with her clean hands then proceed to put on clean gloves and handle food. EHS educated PIC and employee. VR needed 10-26-23 For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at front or back hand sink. CDI PIC provided paper towels

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed foods being offered for sale on the HH roller and BBQ wings in HH case below 135F. CDI PIC discarded wings and put roller items in back so they could continue to heat up. EHS verified roller items reached at least 165F before being offered for sale. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods on top and inside low boy cooler above 41F. CDI PIC voluntarily discarded all TCS foods. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed box of hot dogs opened in hot dog low boy cooler without a date mark. REPEAT half points taken because of improvement, only one package not 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 .

3-305.11 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 WIC and the back storage area. 3-307.11 Protect food from contamination sources not specifically noted by the code. Observed employee use thermometer in foods several times without first sanitizing the probe.

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 unprotected single service trays on counter with food contact side facing upward. CDI PIC inverted trays REPEAT

4-501.11 Maintain equipment in good repair. Observed low boy cooler for Hot dog garnish supplies not holding TCS foods at 41F or below. The ambient air is 51F. PIC will contact maintenance and not use until repaired. VR 10-26-23

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 dishes commingled with store clean dishes. REPEAT

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed all breakfast sandwiches and cheeseburgers in hot box below 135F. Observed Sausage rolls and Taquito on roller below 135F. CDI PIC reheated breakfast sandwiches to 165F and voluntarily discarded cheeseburgers. PIC also moved items not 135F on roller to back, behind signs. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed open foods for roller in reach in not DM. CDI EHS educated PIC and he put DM. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 single service trays stored out of plastic and not protected, food contact side facing upward. CDI PIC inverted trays. REPEAT

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no Quat test strips at facility. VR needed 7-3-23

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee backpack and jacket on box of single service trays.CDI PIC moved employee items. 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 2 employee drinks on reach in commingled with customer food. CDI PIC moved employee drinks. 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 no CFPM onsite 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 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 cheese in reach in cooler and open chicken not date marked. CDI-items were date marked.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. observed wiping cloths not being held in sanitizer.

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 single service items not in protective package and being stored in a way that does not prevent contamination.

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 on countertops and by hot holding station.

2-102.11 (A) - (C )(1), (4)-(16) 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 the operation of the food establishment. -Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed no CFPM onsite during inspecgtion, observed violation of priority items.

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 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 procedures for vomiting and diarrheal events. EHS provided documents.

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 chicken wings hot holding below 135F. CDI-chicken wings were reheated to correct temperature. REPEAT

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed breakfast sandwiches being held on time with no time stamps or dates. CDI-foods were discarded. REPEAT.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed hot water at hand sink not reaching 100 degrees F. 10 day verification required.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed buffalo wings and boneless wings at less than 135 degrees. CDI discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed sandwiches being held on tphc not labeled. CDI products were labeled.

4-101.19 Nonfood-Contact Surfaces - C Observed shelving composed of exposed wood and plywood in walk in cooler holding foods that would expose shelving to splash or drainage.

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

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed foods such as wings, taquitos, and cheeseburger sticks were not reheated to 165 before being placed into hot holding. CDI - Food was heated less than 30 minutes ago so all food was reheated to 165.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing. -Pf- Observed rags stored in the handwashing sink. REPEAT. Corrected during the inspection (CDI) - Rags were removed. -1pt-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed cheeseburger roll, chicken taquito and buffalo taquito all below 135F. REPEAT. CDI - Temperature was increased and items were reheated. -1.5pts-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed gaskets to reach-in cooler in need of cleaning. -0pts-

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C - Observed employee's food stored with food used for consumption of employees'. -0.5pt-

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF. Manager had inadequate knowlege of the employee health policy and what illnesses and symptoms to report. CDI: reviewed policy on site; gave EHP poster and written policy for facility to post and review with all employees.

Repeat: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed pan and tongs stored inside front handsink basin. CDI: items were removed and taken to the back. Points not escalated due to nature of the violation.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Quat sanitizer not dispensing at proper concentration due to air bubble in line. Concentration reading 50ppm. CDI: facility switched to chlorine tested at 50ppm until dispenser can be repaired. Service call was placed for dispenser.

General Comment: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed boneless wings on skewers measuring 128F inside hot box. CDI: chicken was reheated to 148F.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed 3 chemical bottles not labeled. CDI: 1 bottle labeled; contents were dumped from the other 2 and will be labeled once replaced with fresh product.

General Comment: 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single services item including pizza boxes and lids observed stored one floor in back and front of the kitchen.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one with a food safety certification during the time of the inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handsink. CDI- PIC retrieved paper towels.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified persons present at time of inspection

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no such thermometer available at time of inspection. EHS will conduct a return visit by 2/6/19 to verify acquisition.

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 single use cups stored directly on the floor of the dry storage area. Items were in process of storage after delivery.

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 slight black residue accumulation in the mop sink area.

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

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no handsoap at the three compartment sink area handsink. Repeat violation. Handsink MUST be supplied with both handsoap and paper towels at all times. Facility has failed to do so for multiple inspections. As such, EHS will be making a verification visit on or before 7/31/18 to verify that soap has been supplied and will continue to be supplied to this handsink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot dog roller items at 130-133F. Grill setting was not high enough to provide proper holding temperatures. Employee adjusted setting, EHS observed the items at 165F+ before end of inspection. EHS informed employee that the grill may be turned down from this highest setting, but must be keeping the items at least 135F.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap missing at the rear three compartment sink area. Provided during inspection. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at the front handsink during inspection. Provided during inspection. Repeat Violation.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed washed/rinsed/sanitized plastic containers stacked on top of each other with tape and sticker residue present on food contact surfaces. Items were removed and re-processed during inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one sauce bottle not labelled during inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic containers in the clean dish area. Unstacked during inspection.

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 blue liquid splattered on ceiling tiles in the rear storage area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed two utensils and wiping cloth stored in handsink in front prep area. CDI items relocated to dish area. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels provided at two handsinks. CDI papertowels added.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed sandwiches in hot holding unit on TPHC not labeled with time removed from temperature control. CDI Items labeled. REPEAT VIOLATION. VERIFICATION REQUIRED.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed unwashed apples on display for sale. Apples must be washed and wrapped or label stating, "Apples must be washed before consuming" must be provided. REPEAT VIOLATION. CDI ADDED.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee personal food stored in direct contact with customer iterms in reach-in cooler. Observed employee eating in food prep area of facility.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed utensils, tray and towel stored in handsink. CDI items relocated. REPEAT VIOLATION.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer not dispensing at proper concentration at 3 compartment sink. CDI sanitizer tested at proper concentration.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed items in hot holding unit below 135F. Items not time/labeled with time prepared/removed from temperature control. PIC unable to access company time holding documentation. CDI owner arrived and properly timed items. Accessed documentation. REPEAT VIOLATION. VERIFICATION REQUIRED. VIOLATION MUST BE CORRECTED AND REMOVE CORRECTED OR PERMIT ACTION MAY FOLLOW.

7-102.11 Common Name-Working Containers - PF Observed bottle labeled as sanitizer, tested at 0 ppm. Appeared to be degreaser. CDI bottle drainer and refilled with sanitizer.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed apples not covered/shielded. Apples must be washed, air-dried and wrapped or sign must be posted stating apples must be washed before consuming.

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 directly on floor in back storage room. REPEAT VIOLATION.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed restroom heavily soiled. 5-203.12 Toilets and Urinals - C Observed urinal non-functional. Observed one blocked as storage room, inaccesible to customers.

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 soda syrup leaking and collecting under syrup storage area.

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

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P 2-201.11(E) Ensure food employees report illnesses, symptoms and exposure.-PF Observed no employee health policy in place at facility. PIC did not know any of the illnesses or symptoms associated with foodborne illness. CDI: New EHP poster given to PIC. Explanation about employee health and employee exposure given. Employee health policy given via email with inspection.

2-301.14 Wash hands before donning gloves and between gloves uses.-P 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed PIC don gloves twice with no handwash. Observed PIC recontaminate hands by not using a barrier to turn off water after washing hands several times. Observed employee relocate chemicals and then move to donning gloves for food prep with no handwash. CDI: PIC directed to correctly wash hands after each instance.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap or papertowels at back handwashing sink. CDI: Items provided. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed front handsink with steel wool and large food debris in sink. Sink was being used to clean dishes. CDI: PIC directed to only wash hands in front handsink. REPEAT VIOLATION

•3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed that established TPHC procedures were not being followed. Timer on hh equipment is broken. Observed that facility is not keeping time appropriately. CDI: Items placed on time based on what time employee stated products were put into case. VERIFICATION REQUIRED REPEAT VIOLATION

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pizzas in WIC stored on floor. Observed chips in back storage area stored on floor. CDI: PIC began moving items during inspection.

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed SS straws stored under drink machine drain lines. REPEAT VIOLATION 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed SS items in back storage area stored on the floor. PIC stated that a shelf broke and they placed the items threre until the shelf is fixed. CDI: PIC advised to move items to crates or racks until shelf is fixed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored directly against and above SS items and customer food. CDI: Items moved to a safer location.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed large particles of food in handsink. Handsink being used to rinse off utensils. CDI: Sink cleaned

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed all hot food with no time marking. CDI: all food marked with start time.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with no hair restraint handling food.

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed single service items stored under drain line of soda machine. CDI: Items moved. 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unprotected lips of cups in Big Gulp display.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the front griller area handsink. CDI by PIC placing paper towels adjacent to sink. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the dish area handsink, supplied only with a bottle of hand sanitizer. CDI by PIC providing a bottle of hand soap.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed a bottle of quat sanitizer at 150ppm, manufacturer specified concentration was 200ppm. CDI by PIC refilling bottle to correct concentration.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot dogs and other grill items on the roller grill at temperatures lower than 135F. Items had been on the griller for less than 1.5 hours according to PIC. PIC reheated griller items to 190F and adjusted roller grill settings.

5-501.111 Keep storage areas and bins for waste in good repair. Observed dumpster with a rusted hole on the front side. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both side doors open on the dumpster at time of inspection. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed large amount of accumating trash behind the dumpster.