QUIKTRIP #1059

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed Roast Beef in the Prep Unit above the fill lines at 45F. Roast Beef was prepped over 4 hours ago. -CDI- Roast Beef was voluntarily discarded. Ensure all foods in cold holding are maintained at 41F and below. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed shaker of salt with no labeling present. Ensure all working food containers are properly labeled. -CDI- PIC labeled.

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 scoop for RTE chicken with the handle resting directly a top the food. Ensure that all scoop handles are not in direct contact with the food.

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 Breakfast sandwiches held on TPHC were missing time labels. CDI - Employee discarded breakfast sandwiches.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple sandwiches made in house holding above 41F for more than 4 hours. Items were the front most in the grab n go. CDI All TCS items above 41F were 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 .

3-501.19 (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 - REPEAT - PIC unable to locate TPHC written procedures for holding various items in grab-n-go hot box. - CDI - EHS provided PIC with TPHC written procedures form. PIC completed form while EHS present. Maintain written procedures in facility. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed glass cleaner in a spray bottle with no label. CDI PIC labeled.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in 0ppm quat.

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 with handle down in eggs, sausage, chorizo, and shredded cheese.

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 prep tops and pizza oven. Clean as needed.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed food employee handle soiled utensils then handle clean utensils without washing hands. CDI: Employee washed hands.

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 scoop with handle down in cheese and egg inside prep top.

5-205.15 Maintain a plumbing system in good repair. Observed wash basin of 3 compartment sink leaking during inspection. PIC stated they have placed a repair ticket.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed facility without written procedures for vomit/diarrhea clean up. CDI: EHS provided procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink near dish and front handsink without paper towels. CDI: Paper towels were placed at sinks.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee enter in from back kitchen area and push doors open with visibly soiled gloves, then proceed to handle food items. CDI: food employee changed gloves and washed hands.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in 0ppm quat.

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 max/min thermometer for hot water dish machine not functioning during inspection. VERIFICATION REQUIRED.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf - REPEAT - Observed hand sink in back near 3 compartment sink to be blocked by trash can and large black bus tub.- CDI - PIC moved trash can from in front of sink and large black bus tub from on top of sink. 5-202.12 Provide at least 100F water at handsinks. - Observed max water temperatures of 75F at handsink on right side of food prep area. Increase water temperatures to maintain at least 100F.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf - REPEAT - Observed multiple dishes stored clean with sticker residue. - CDI - PIC moved dishes with sticker residue to 3 compartment sink to be cleaned. Ensure sticker residue is removed entirely during cleaning process. 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 .

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 sausage patties and egg patties in cooler drawers dated 10/20 - 10/27. Per the label, these items were pulled from the freezer on 10/20. Per PIC, these items are received frozen. Items requiring date marking can only be held for 7 days with the day pulled from the frozen to be counted as day 1. - CDI - PIC corrected labels to only allow for a 7 day holding period. 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 - REPEAT - PIC unable to locate TPHC written procedures for holding various items in grab-n-go hot box. - CDI - EHS provided PIC with TPHC written procedures form. PIC completed form while EHS present. Maintain written procedures in facility. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed fruit flies near dish machine. Contact licensed pest control operator to treat for fruit flies.

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. - REPEAT - Observed floors and walls in need of cleaning throughout facility. Clean and increase cleaning frequency to maintain clean.

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

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rear hand sink blocked. CDI unblocked 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at mens restroom. PIC states soap bottle is stolen by customers. EHS advised PIC to provide temporary bottle of soap until dispenser is replaced. Observed no hand soap in men’s restroom. CDI restocked

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed multiple containers with sticker residue.

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. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation observed multiple computer screens clearly stating hot grab in go case is on tphc but no sufficient written procedures

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -PObserved box of motor oil stored atop box of hot sauce. CDI removed

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed heavily soiled

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 mold growth on frp at utensils washing sink

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 certification.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at mens restroom. PIC states soap bottle is stolen by customers. EHS advised PIC to provide temporary bottle of soap until dispenser is replaced.

Repeat: 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 sanitizing temperature of dish machine at 158F. EHS advised facility to clean utensil at 3 compartment sink until equipment is repaired. Verification required.

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 sausage at pizza station cold holding above 41F. Observed date of 8/5 on container. CDI, item discarded by PIC.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in back dishwashing area.

Repeat: 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 stored on floor at walk in freezer.

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

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 thermometer with dead battery. Verification required.

5-205.15 Maintain a plumbing system in good repair. Observed broken toilet at women’s restroom. Need repaired.

Repeat: 6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed soiled toilet at mens restroom. Need cleaning.

Repeat: 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed trash build up around and behind dumpster. Need cleaning.

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 soiled floors in back dish washing area and walk in cooler. Need cleaning.

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 written procedures. CDI, EHS educated PIC.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed access to hand sink by ice machine blocked by trash can. CDI, trash can removed. Repeat: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in kitchen and men’s restroom. CDI, paper towels provided.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed high temperature dish machine not working. Observed equipment spill large amounts of water when running. PIC states work order is already in and facility is waiting for technician. Verification required.

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 macaroni and cheese cold holding above 41F. PIC states item was thawed and placed in cooler at 10AM. CDI, item placed in walk in to cool.

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 stored on floor at walk in freezer. Items shall be stored at least six inches off the floor.

4-501.11 Maintain equipment in good repair. Observed broken flip top lid at pizza prep cooler. Need repaired.

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 soiled interior of reach in coolers and dry storage drawers. Need cleaning.

Repeat: 6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed soiled toilets at mens and women’s restrooms. need cleaning.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed trash build up around and behind dumpster. Need cleaning. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug at trash dumpster. Need replacement.

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 soiled floors in front kitchen and back area. Need cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without food safety manager certification. PIC states he was recently promoted and has not taken training yet, but is scheduled to take it.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towel at men’s restroom. CDI, item restocked.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed soiled toilets at restrooms. 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 soiled floors at front prep area and kitchen. Need cleaning.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand wash sink near 3 compartment sink. CDI, soap dispenser refilled. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed mens restroom with no paper towels. CDI, paper towel dispenser refilled.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic containers with dirty utensils stored as clean in drawer under pizza prep area. CDI, utensils removed for re-wash.

4-602.13 Nonfood Contact Surfaces - C Observed several dirty plastic containers used to store clean utensils in. CDI, items removed for cleaning.

Repeat: 5-501.115 Maintaining Refuse Areas and Enclosures - C Observed trash build behind dumpster.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Salads in the cold hold grab and go customer case were cold holding >41F. All other sandwiches and other TCS items were cold holding at 40 and below. CDI- PIC voluntarily discarded all out of temp salads. -1.5 points.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Quat sanitizer was below 200 ppm. CDI- PIC changed sanitizer as needed for compliance(200-400 ppm).

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed pizza boxes being stored in direct contact with the floor near dish machine. Floor was observed wet and soiled. Ensure single service articles are uplifted. -.5 points. No signature needed due to Covid19.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soiled debris on walk in cooler and walk in freezer floor. Remove water buildup from soiled floor area near dish machine.

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed trash buildup around the outside dumpster. Needs cleaning. -.5 points.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the front hand sink. CDI-Soap was provided.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup to the floors of the walk in cooler, and the walk in freezer, the insides of the mini fridge and to the pizza make station. Have cleaned. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed leaks to the plumbing at the dump sink near the ice cream machine. Needs repair.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash buildup around the outside dumpsters. Needs cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food buildup on two lids, and two containers. CDI-The equipment was brought back to the 3-compartment sink for washing, rinsing, and sanitizing.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaning needed to the middle drawer underneath the oven. This drawer contains clean equipment. Have cleaned.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed two boxes of single service trays stored on the ground in the back. Ensure they are placed onto shelving. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelves in the walk in cooler and to the coffee reach in cooler. Have cleaned.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink stored on the shelf with paper towels. CDI-The drink was removed.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed a thin probed thermometer with dead batteries. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THAT A THIN PROBED THERMOMETER IS PROPERLY WORKING.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a roll of paper towels and a container of plastic trays being stored on the ground. CDI-The towels and box were picked up.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed an open lid to the recycling dumpster. CDI-The lid was closed. REPEAT. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed several trash bags around the dumpster and recycling. Have picked up.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed gloves stored on the front handsink today- moved ot the wall holder to correct.

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 two containers of scrambled eggs that had expiration dates on them for >7 days- both discarded due to not knowing when they were opened. Date marking machine is not working for the scrambled egg product and PIC is going to have it repaired. Be sure staff know that they cannot give more than 7 days once that product bag is opened.

Is 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 3 bags of cheese on the walk in floor and bags of ice on the freezer floor- picked up during inspection 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 an employee handling food with a bracelet on today.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat santiizer at <150ppm today in two buckets. The broken one was discarded and the other was refilled with new cloth towels to correct.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some sticker residue on the outside of tongs and some dishes today.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster lid today.

Observed gloves on the front handsink and dishes stored on the back handsink- all moved off of handwash sinks to correct. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf

Observed windex labeled as all purpose cleaner- relabeled to correct during inspection. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf

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

Observed <150ppm quat. sanitizer in the front bucket today- refilled to correct. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed some dishes stacked wet today. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.

Observed the cardboard dumpster top lid open today. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.

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 with a watch on arm.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed box of single-service cups stored on the floor.

.4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed sticker residue on non-food contact surfaces of plastic containers.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stickers and sticker residue on plastic pans stored as clean on the drying rack. CDI by wash, rinse, and sanitize.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker glue on plastic pans stored as clean.

5-205.15 Maintain a plumbing system in good repair. Observed plumbing leak under 3 compartment sink.