QUIKTRIP #1028

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee engaged with food prep while wearing wrist jewelry. REPEAT

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoops being held in containers of shredded cheese and scrambled eggs in prep flip top cooler in which handles for scoops were resting in food. CDI: Staff repositioned scoops so that handles were above the food. REPEAT.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee engaged with food prep while wearing wrist jewelry

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoops being held in containers of shredded cheese and scrambled eggs in prep flip top cooler in which handles for scoops were resting in food. CDI: Staff repositioned scoops so that handles were above the food. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. OBSERVED in use wet wiping cloths stored in sanitizer at 20ppm quat. CDI. PIC replaced the solution.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoops being held in containers of shredded cheese and scrambled eggs in prep flip top cooler in which handles for scoops were resting in food. CDI: Staff repositioned scoops so that handles were above the food. REPEAT.

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 build up in micro wave. Needs to be cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees clothing stored directly by single use items in the back.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed large pieces of equipment hanging from clean storage shelf above 3 compartment sink which were blocking access to hand sink next to 3 compartment sink. CDI: PIC relocated equipment to allow access to hand sink.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on upper surface inside bulk ice machine. Clean as needed.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoops being held in containers of shredded cheese and scrambled eggs in prep flip top cooler in which handles for scoops were resting in food. CDI: Staff repositioned scoops so that handles were above the food. 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 build up on floor in walk in freezer, walk in cooler, under and behind ice machine and 3 compartment sink. Clean as needed. REPEAT.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed a bucket containing sanitizer and wiping cloths being stored on floor behind counter next to prep area. CDI: PIC placed sanitizer bucket on bottom shelf below check out counter.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoops being held in containers of mac and cheese and chorizo in prep drawer cooler in which handles for scoops were resting in food. CDI: Staff repositioned scoops so that handles were above the food.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf No max/min thermometer was available for testing sanitizing rinse cycle of dish machine. VERIFICATION REQUIRED within 10 days to ensure a max/min thermometer is available.

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 build up of debris on floor in walk in freezer. Clean as needed. REPEAT.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sani bucket with low quat sanitizer below 50PPM. CDI-PIC corrected to 150ppm 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 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed high temperature dish machine unable to inoperable during inspection. EHS observed dishes in dish machine, when dish machine powered on water would not fill the machine. VR-A visit will be conducted within 3 days to verify the dish machine has been repaired. Facility will use 3 compartment sink until dish machine is repaired. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 minor cleaning on floor at mop sink area and behind and under equipment.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers stacked while wet at clean dish rack

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 cleaning needed on gaskets, high contact surface areas and inside of reach in coolers, cold drawers, and prep coolers.

5-501.111 Keep storage areas and bins for waste in good repair. Observed dumpster with severely damage lid. Contact waste management company to repair or replace damaged dumpster. -REPEAT VIOLATION-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed PIC effectively wash hands at warewashing area hand sink, but turn off faucet bare handed. CDI - EHS discussed effective hand washing with PIC, including turning off faucet in such a way as to prevent recontamination. EHS observed effective hand washing by PIC at front area, touch less hand washing sinks prior to food prep.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed right prep area handsink without paper towels at start of inspection. CDI - PIC provided paper towels from readily available supply.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) box of bananas in WIC stored directly on the floor. Note: EHS observed several recently delivered beverages in gray delivery totes, as well as canned and bottled beverages in WIC and dry storage areas from an observed beverage company delivery. As these are hermetically sealed and unopened beverages, these do not contribute to the line item citation.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two (2) employees engaged with food prep while wearing wristwatches.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed three (3) spoons at pizza bar prep top with handles contacting food items. CDI - PIC removed spoons with handles contacting the food and replace them with readily available, clean spoons.

5-501.111 Keep storage areas and bins for waste in good repair. Observed dumpster with severely damage lid. Contact waste management company to repair or replace damaged dumpster.

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 floors throughout rear area of facility, including WIC, 3 compartment sink, adjacent to ice machine, and dry storage area with considerable staining, packing debris, and food soil.

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 PIC on duty with protection manager certification.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by an max/min thermometer.-P. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed high temp dish machine only reach 88F on dish thermometer. Verification required. Facility will clean with 3 comp sink until unit repaired. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed white plastic containers, brown containers, black containers, metal and gray pizza trays, spatulas, and spoons stored as clean in dish area with leftover food and sticker debris. CDI items moved to sink for cleaning.

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 Swiss cheese and cheddar cheese overstacked in prep top holding above 41F. CDI items discarded.

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 sausage biscuit, sausage and cheese croissants, and other breakfast sandwiches with list of ingredients of food but no suit ingredients for biscuit and croissants.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers wet stacked at dish area. Repeat.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no thermometer to test high temp dish machine. Verification required.

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 cleaning needed to be done to the inside of prep units, shelving, exterior of dish machine, milk shake machine and other equipment. Walls behind 3 comp sink and ice machine soiled with debris. Repeat.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths stored outside of sanitizer containers throughout facility. CDI - Wet wiping cloths moved to laundry bin. - 0.5 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed few containers wet stacked at dish drying area. - 0.5 -

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no thermometer capable of testing high temp at dish machine. Provide thermometer to test high temp dish machine. CDI by education. 2017 Documents emailed to PIC. - 0 -

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 cleaning needed to be done to the inside of coolers and prep units. Observed sweeping needed inside of walk in cooler, inside of walk in freezer, and space next to dish machine. - 0.5 -

5-205.15 Maintain a plumbing system in good repair. Observed leak at hand sink near dish machine. Repair. - 0 -

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored with food for public.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink residue on baffle of ice machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mac n cheese at 130 F. CDI- placed on temporary TPHC

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on shield inside ice machine in need of cleaning. Increase cleaning frequency.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed storage drawers and outside of equipment in need of cleaning throughout food prep area. 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 cleaning need on walls and floors behind equipment throughout food service areas. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Food pans stored as clean with sticker residue. CDI - Pans pulled for cleaning. Points lowered as ice machine is clean today.

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. Scoops stored with handles contacting cheese and sausage in pizza flip top. CDI - Scoops reinserted with handles up above food.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs and food debris from cold drawer gaskets and inside low prep cooler.

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. Clean debris from walk in cooler floors under racks.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P Employee could list most reportable symptoms but had little or no knowledge of illnesses. CDI - Employee health handouts left with staff.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Clean build up from inside ice machine. Multiple plastic food containers stored as clean with sticker residue. CDI - Food containers pulled for processing.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Two food workers wearing jewelry. CDI - Verbal correction; jewelry removed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Sanitizer bucket testing at 50ppm upon start of inspection. CDI - Bucket refilled at correct strength.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Plastic food pans wet stacked. Separate to allow air drying.

4-501.11 Maintain equipment in good repair. Replace hanging gasket on milk cooler door.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs from cold drawers in pizza make station.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Missing drain plug on dumpster; doors open. Close doors; replace missing drain plug.

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. Clean floors under racks in walk in cooler

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee drink and jacket stored above facility items. Keep these in designated area.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Dark build up on inside of ice machine. CDI - Maintenance contacted to schedule cleaning.

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. Scoops stored in cold drawer with handles contacting scrambled eggs. CDI - Scoops reinserted with handle up above food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacked food containers stored on drying rack above three comp sink. CDI - Separated to allow drying.

4-501.11 Maintain equipment in good repair. Milk shake prep cooler door gasket coming loose from door. Have maintenance reattach.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean minor crumbs from cold drawer gaskets at pizza make station.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee beverage stored above dry goods on a dry storage rack.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a pizza slicing utensil stored clean with visible food debris on it. Observed datemarking sticker residue on several food storage containers that were stored clean. CDI- pizza slicer was set aside for recleaning. VR within 10 days to ensure datemarking sticker residue is removed.

3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper chemical concentrations. Observed one quat sanitizer bucket at 0ppm.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris accumulation on the inside of the ice machine. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed debris accumulation on the inside of 2 plastic containers that were stored clean. CDI- items set aside for recleaning.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the breakfast sandwich storage racks in the walk in cooler and in the utensil storage bins below the conveyor oven.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee energy drink stored above food and dry goods on a dry storage rack.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handsink nearest the 3 compartment sink. CDI- dispenser refilled.

3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper concentrations. Observed one sanitizer bucket at <150ppm quat concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean equipment stacked while wet above the 3 compartment sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pink residue buildup on the inside of the ice machine. CDI-The ice machine was cleaned and sanitized.

4-502.11(A) Maintain utensils in good repair. Observed two strainers that were no longer easily cleanable. CDI-The strainers were disposed of properly.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a sanitizer bottle with cleaner in it today- discarded to correct.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food service employees with bracelets on today.

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 cup lids stored on the floor today.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed 0ppm quat sanitizer in red bucket in front service area. CDI by emptying and refilling.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing pizzas wearing bracelets. CDI by instruction; employee removed bracelets.