CIRCLE K#2723978

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at front hand washing sink. Hand washing sinks must be equipped with paper towels. CDI - PIC placed paper towels at hand washing sink.

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) Cole slaw, pico, sausages and hot dogs were missing prep date labels. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days of preparation. CDI - PIC placed prep dates on items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 0 ppm solution sanitizer coming out of chemical dispenser at 3-compartment sink. Employee was asked how they wash the dishes and she stated that she washed the hot dog tongs 30 minutes ago and used sanitizer out of the dispenser. When manager arrived, she explained to EHS that establishment doesn’t use dispenser. They use quat sanitizer that they manually mix with water in sink. CDI - Manager made 200 ppm solution in sink and employee was shown how to make sanitizer to sanitize dishes after cleaning. Employees also educated that tongs must be washed, rinsed and sanitized every 4 hours. Tongs were washed, rinsed and sanitized during inspection. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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. Splatter on walls outside door to walk-in cooler. Clean walls. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no certified food protection manager on site during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P -Through discussion, PIC stated that tongs used for TCS food on hot dog rollers are cleaned every four hours, using only soap and water, not sanitizer. -CDI- EHS educated PIC on proper sanitization methods in the 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 .

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 dark buildup on the upper plates of the creamer nozzles. -REPEAT-

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 drink stored on hand sink by 3-compartment sink. -CDI- PIC removed drink.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in kitchen area.

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 soiled lids stored clean in the container near the drink machines. CDI- Lids discarded.

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 microbial growth on upper plates of creamer nozzles.

5-205.15 Maintain a plumbing system in good repair. Observed leak under 3 comp. Get fixed.

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 in need of cleaning in the back kitchen area.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed chilli and cheese dated for 1/14 and 1/03. EHS asked manager how long do they keep their food items. Manager stated that they keep them for 7 days. CDI- Both were discarded and replaced. 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 .

4-601.11(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 upper plates of cappuccino machines, creamer machines and coffee machine in need of cleaning.

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

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 in need of cleaning in the back kitchen area.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed boxes blocking kitchen handwashing sink. CDI- Boxes removed. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the kitchen handwashing sink. CDI-Soap placed at the 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 napkins stored on the floor in the back kitchen area.

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 upper plates of cappuccino, creamer and coffee machines in need of 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 procedure for responding to vomiting or diarrheal events. CDI. Provided POIC with one. Repeat

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered hot dogs and rolls in the WI cooler. Needs to be covered in a container.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple in use wet wiping cloths stored through out the facility. Needs to be kept in sanitizer bucket.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-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 one in the facility with knowledge of food borne illnesses. Provided PIC with paper on that.

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 in the facility at the time of 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 written procedure for responding to vomiting or diarrheal events. CDI. Provided POIC with one. Repeat

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed no functioning thermometer in the facility at the time of inspection. PIC ordered one. Repeat.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working in the kitchen without a hair cover. Needs to have one.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test kit in the facility during inspection. CDI. PIC ordered one.

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 in the facility at the time of 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 written procedure for responding to vomiting or diarrheal events. CDI. Provided POIC with one.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken, steak, ham, turkey, pepperoni, tuna salad, cold holding at temperatures above 41F. PIC removed to the cooler. Unit was placed out of service. Facility voluntarily closed to get the unit repaired. Will be back to check on the unit. REPEAT.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed no functioning thermometer in the facility at the time of inspection. Needs to have one.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working in the kitchen without a hair cover. Needs to have one.

4-501.11 Maintain equipment in good repair. Observed prep unit unable to hold food at 41F and below.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken, steak, ham, turkey, pepperoni, cold holding at temperatures above 41F. CDI. PIC removed to the cooler and indicated that they were taken out about two hours ago.

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 go from making sandwiches to runing cashier station, back to making sandwiches. CDI-EHS explaiend they need to wash hands after changing tasks, and they washed hands.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use wax papers, stored in a box, sitting 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 nozzle around coffee dispensers, soda dispensers, and milk dispenser with build-up around it. CDI-PIC cleaned while EHS was on site. PIC did not sign due to Covid protocols.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed dishes in the back handwashing sink beside the 3 comp sink. CDI- Dishes removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the front handsink near the drink dispensers. CDI- Paper towels placed at handsink

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 opened bags of hotdogs without dates. Employee stated they do not know when the hotdogs were opened. Employee had put hotdogs on the roller to heat for customer consumption. CDI- All hotdogs were discarded. Spoke to employee about dating hotdogs after opening.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of windex without a label. CDI- Bottle labeled.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handles of utensils in food containers with the food items on the prep line. CDI- Handles removed.

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed boxes single use items (paper food bags) stored under sewer lines at the subway station. CDI- Items removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed outside of coffee and milk dispensers in need of cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed back hhandsink beside the 3 comp sink draining slow. Get fixed.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P - Observed a container of sliced tomatoes at 47F in the prep unit. PIC stated the tomatoes were cut at 8 PM last night and placed in the prep unit overnight. CDI - tomatoes were discarded. Explained the time/temperature cooling requirements; also left a copy of the cooling chart.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed meatballs holding at 130F. CDI - meatballs were reheated to 173F.

General comment 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed lettuce in the prep unit at 44F and cole slaw at the toppings station at 43F. Reminded the PIC of the temperature change to 41F; since this is their first inspection since the change, points were not deducted. Any TCS items found holding above 41F (that is not cooling) in the next inspection will result in points being deducted. Instructed the PIC to use those items within 4 days; he stated they will be used by the end of today.

Repeat violation 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed spinach and lettuce cooling while covered with saran wrap and a lid in the prep unit. CDI - explained proper cooling methods. Items were uncovered and placed in the reach in cooler to cool; see temperature chart.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the left door of the reach in cooler in the Subway prep room; replace gasket.

General comment 6-501.12 Floors, walls, ceilings shall be clean. Caution should be used to minimize food exposure. - Observed cleaning needed under the Subway cage in the walk in cooler.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a container of steak thawing in the hand sink at the front of the Subway. CDI - steak was moved to the prep sink to thaw. 6-301.14 Post a handwash sign at each handsink. - Observed a missing hand washing sign at the hand sink by the coffee. CDI - sign provided.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed spinach cooling while covered with saran wrap and a lid in the prep unit on the prep line. CDI - covers were removed and spinach was placed in the reach in cooler to cool; see temperature chart.

General comment 4-502.11(A) Maintain utensils in good repair. - Observed a split gasket on the left door of the reach in cooler by the printer. Replace gasket.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee's sunglasses stored on top of an open box of gloves. CDI - glasses were removed.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed dried food debris on tomato slicer stored as clean. CDI by wash, rinse, and sanitize.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf observed hot dogs in walk-in with illegible date tag. CDI by date mark. improvement noted from previous inspection.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. observed reach-in cooler without working thermometer.

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

6-301.11 Provide soap for handwashing at each handsink. -Pf no hand soap at handsink in subway kitchen. dispenser is not working. repair. CDI by adding hand soap at sink.

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 packages of sausages/hot dogs in walk-in cooler without date mark. CDI by date marking food items. PIC unsure when packages had been opened. No date marking procedure in place. REPEAT VIOLATION

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed stainless steel ladles holding water on drying rack.

5-205.15 Maintain a plumbing system in good repair. observed water leak at subway handwash sink next to warewashing sink.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed handwash sink in service area without hand towels. cdi added hand towels.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed taquitos on hot dog roller stored below 135F. cdi by voluntary discard by PIC.

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 packages of hot dogs and sausages in walk-in cooler without date mark. CDI by date marking.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P observed apples stored in basket in front of counter without protection from consumers. cdi by removing basket of apples by PIC. Wrap apples or display sign stating that apples must be washed prior to consuming.

6-301.11 Provide soap for handwashing at each handsink. - Soap dispenser needs repair. Soap is coming out of dispenser, but takes several attempts to get soap out. CDI - Dispenser is working.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed apples on display without effective protection from consumers. CDI by posting sign to wash before consuming.

.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. Observed soda syrup on the floor in back area. Clean.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed tray being cleaned in handwash sink. Observed food debris in handwash sink. CDI by taking tray to 3 comp sink for washing.

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 package of hot dogs without date mark. PIC did not know when package was opened. CDI by date marking.

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 bottom of upright freezers.