CIRCLE K #2721553/ SUBWAY #4290

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. -Observed two empty cans inside the handsink at the front of Circle K side. -CDI- PIC removed cans. 6-301.11 Provide soap for handwashing at each handsink. -Pf -Observed no soap at the front handsink on the Circle K side. -CDI- PIC provided soap. -REPEAT-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed sticker residue on majority of pans stored as clean. -CDI- Dishes were taken back to 3-compartment sink to be re-washed/rinsed/sanitized. Ensure sticker residue is removed during the wash process. -REPEAT- No point escalation due to significant improvement in sanitizing food-contact surfaces since last 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed multiple items hot holding below 135F on Circle K side in hot holding case. Refer to temperature chart. -CDI- PIC voluntarily discarded the items (sausage biscuit, sausage croissant, chicken wings, chicken nuggets, burger, crispy chicken sandwich, rib sandwich). -REPEAT- 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 sliced tomatoes and shredded lettuce above 41F at right side of make line at Subway. - PIC stated tomatoes and lettuce were placed in the unit this morning, less than two hours ago. PIC moved tomatoes and lettuce into WIC for rapid cooling. By end of inspection, EHS observed lettuce and tomatoes cooling at sufficient rates. -EHS observed paper liner underneath cold well pans for tomatoes and lettuce. EHS suggested removing liners to allow for maximum air flow. -After removing liners, check temperature to see if TCS foods are maintained at or below 41F. If not, repair cooler and do not cold hold in unit until it is repaired and properly cold holding at or below 41F. -3 day verification visit required- -REPEAT- 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 .

4-501.11 Maintain equipment in good repair. -Observed creamer machine not working on Circle K side. Repair or replace. -REPEAT-

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 food employee eating cookie in food prep area. -CDI- EHS educated food employee on designated areas and food employee left food prep area. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a barrier to turn off faucet thus recontaminating hands. -CDI- EHS educated food employee on using a barrier and food employee rewashed hands. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed 1 handsink with no paper towels. -CDI- PIC replenished paper towel supply. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed food debris in handsink and cup on subway side and motor oil and employee drink stored on handsink at circle k side. Observed item stored on handsink at subway side. -CDI- PIC relocated items and handsink was cleaned. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handsink at drink area on circle k side. -CDI- EHS provided signage. -1-

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method. -P- Observed food employee sanitize clean dishes for less than 30 seconds in quaternary sanitizer. -CDI- EHS educated food employee on proper sanitizing methods and items were placed back in sanitizer water for more than 30 seconds. 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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed quaternary sanitizer at less than 50ppm in 3-comp sink. -CDI- EHS educated PIC on proper sanitizer concentrations and sink was refilled to 200ppm. -1.5- 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on veggie and deli meat slicer at subway side. Observed stickers on dishes stored as clean at circle K side. -CDI- PIC moved items to dishpit to be W/R/S. 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 . 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed both microwaves in need of cleaning. Increased and more thorough cleaning frequency recommended.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed items hot holding below 135F on Circle K side. Refer to temperature chart. -CDI- PIC voluntarily discarded items. -0- 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 items above 41F at right side of make line at subway. Refer to temperature chart. -CDI- PIC voluntarily discarded items and will use TPHC until repairs can be made. **3 DAY VERIFICATION REQUIRED** -1.5- 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. -P- Observed “household use only” bug spray such as “Stem” brand. -CDI- PIC removed items. -1-

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 some containers missing labels at make line on subway side. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests throughout. Recommended increased pest control. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 1 food employee on subway side and 1 food employee on circle k side with no protective head covering. -0-

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knives stored beneath make line in container and shelving with food debris. -CDI- EHS educated PIC on proper storage of in-use utensils and items were removed and placed at dishpit to be W/R/S. -0-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed items wet stacked on clean side of 3-comp sink. -0-

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 cups stored on floor in outdoor storage shed at circle k side. -CDI- PIC removed items. -0-

4-501.11 Maintain equipment in good repair. Observed cappuccino and creamer machines not working. Repair or replace. -0-

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed water at 98F during manual warewashing. -CDI- PIC corrected to above 110F. -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 dust buildup on top of oven on subway side and hot holding cabinets on circle k side. Observed interior and exterior surfaces of cold holding equipment in need of cleaning on both sides. Observed interior and exterior surfaces of cabinets in need of cleaning due to sticky residue on both sides. Observed dusted shelving above 3-comp sink. Increased and more thorough cleaning frequency recommended. **REPEAT** -1-

5-205.15 Maintain a plumbing system in good repair. Observed broken bell on backflow preventer. Observed men’s bathroom with out of order sign due to plumbing issue per PIC. Repair. -0-

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture./6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floors not in good repair on subway side. Observed damaged baseboard behind 3-comp sink. Repair. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. On Subway side: Observed fountain drink machine that has not been used for at least 2 yrs in unused drive thru area. EHS advised to remove from facility. This can become a breeding/nesting area for pests. **REPEAT** -1- 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 dust debris and buildup on walls/ceilings above 3-comp sink and walls above handsink/oven on subway side. Observed dirty and wet floor near mop sink. Increased and more thorough cleaning frequency recommended. 6-501.16 Store mops for air drying after use. Observed mop stored in mop sink.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. On Subway side: Observed cutting board with deep grooves and black discoloration that can not be effectively cleaned and sanitized.

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. On Circle K side: Observed nozzles on fountain drink machine with large amount of buildup.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. On Subway side: Observed fountain drink machine that has not been used for at least 2 yrs in unused drive thru area. EHS advised to remove from facility. This can become a breeding/nesting area for pests.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed towels in handwashing sink on Circle K side. CDI PIC moved towels

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs being held at 90F in the steam table. CDI PIC Stated that they were put in about a hour ago and she reheated meat balls to 165F. 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 multiple TCS foods in both prep tops above 41F. PIC stated that the units were filled about an hour ago. CDI PIC put TCS foods on ice in the units and called maintenance to service the units. 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 package of hot dogs and pretzel rolls in Lowboy cooler and an open bag of boneless wings in reach in freezer not date marked. CDI PIC put date mark on packages. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bucket on prep table next to slicer. CDI PIC moved sanitizer bucket.

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 single service article storage next to handwashing sink making them exposed to splash. CDI PIC moved single service article storage

4-501.11 Maintain equipment in good repair. Observed both prep units not holding TCS foods at 41F or below. See temperature chart. The ambient air of both units is 55F. VR needed 7-13-24

5-205.15 Maintain a plumbing system in good repair. Observed back flow preventer cap missing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer soiled with old food debris stored clean at service station. CDI- Broken down and cleaned. 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 .

4-903.11(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 boxes single service items stored on the floor in the drive thru area.

4-501.11 Maintain equipment in good repair. Observed freezer over icing.

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 and juice machines in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tuna, steak, turkey, roast beef, cheese, salami and lettuce at subway on the front lines holding above 41F. CDI- All items discarded. Items were over stacked. 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 .

3-501.15 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 steak, tuna, roast beef, ham, cheese, turkey over stacked on the front line. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 tall reach in freezer at circle K in need of cleaning. Observed Subway front line in need of cleaning under the containers.

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 the walk in cooler and freezer in need of cleaning at subway.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed bell peppers stored over ready to eat foods in the walk in cooler. CDI- Bell peppers placed on the bottom. For more information on food storage order please visit: http://meck.co/FoodSafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dishes being soaked in sanitizer reading at 0ppm. CDI- Sanitizer remade to proper concentration and all dishes were re-soaked. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several containers of lids and pizza holder sitting in soiled standing water. CDI- All containers of lids and pizza holder taken back to be cleaned. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, roast beef and cheese holding above 41F on the front line area at subway. CDI- All items were not within time/ temp parameters and were discarded. 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 .

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 several containers of tomatoes cooling while tightly wrapped with lids and saran wrap. CDI- Lids and wrap removed for proper cooling. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed leak under drink machine at subway. Get fixed.

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 front line unit at subway in need of cleaning.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed piping at the 3 comp sink directly in the drain. Get piping cut

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 of the walk in freezer in need of cleaning at subway. Observed floors near the soda area in the back kitchen area in need of cleaning. Observed upper plates of drink machines in need of cleaning at the gas station area.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a bottle stored in the back handwashing sink and dishes stored in the front handwashing sink in at the gas station area. CDI- All items removed.

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 knives soiled with old food and debris. CDI- All knives taken back to be cleaned.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed lettuce cooling at a rate of 0. CDI- Items place din the walk in cooler for cooling.

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 sausages in the low reach in without a date. CDI- Sausages discarded.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed peroxide disinfectant used to clean prep table and sink. CDI- Peroxide cleaned off and sanitizer used.

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 drink 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 vomit/ diarrhea plan. CDI- EHS emailed plan to PICs via email.

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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed turkey, beef, chicken, chicken teriyaki, and cold cuts cooling on the front line before being cooled to 41F. CDI- Items were moved to the walk in cooler.

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 the walk in freezer stored on the floor. Observed boxes of food stored on the floor in the subway drive through 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 single service items stored on the floor.

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 drink machines throughout in need of 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 walk in cooler floor in need of cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager in the facility at the time of inspection. Needs to get certified.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed meat balls in hot holding at temperatures below 135F. CDI PIC reheated it to 169F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed lettuce and tomatoes in the prep unit cold holding at temperatures above 41F. CDI. PIC removed to the cooler and indicated that they were cute this morning .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed no thermometer in the facility at the time of inspection. will be back within 10 days to check on the thermometer.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees prepping food with jewelry on. Needs to be removed when prepping food. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employees were observed not wearing hair covers. Needs to wear some when working with food.

4-204.117 Warewashing Machines, Automatic Dispensing of Detergents and Sanitizers - PF. Observed active dish washing without sanitizer dispensing. CDI. PIC fixed the unit.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Cleaning is needed inside the microwaves up front. Needs to be cleaned. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees phones and drinks stored directly on prep table. CDI. PIC removed.

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 provided paper towels.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.-Observed saurkraut uncovered in the tall reach in unit. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P-Observed saurkraut stored open in a bin with black residue inside in contact with saurkraut. CDI-PIC discarded saurkraut.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed clean metal pans with leftover stickers on them. Observed clean plastic and metal tops stored in a soiled bin.-CDI-Items moved to 3 compartment 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 no date marks on the meatballs, cheese, and sliced chicken in the walk in cooler. Observed no date marks on the saurkraut in the tall reach in unit. CDI-PIC discarded items.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Cleaning is needed inside the microwaves, tall reach in unit, and cabinets. Observed heavy food build up and debris inside.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.-Observed dumpsters doors open at the beginning of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed tuna (43F) and ham (44F) on the front line holding above 41F. CDI-Items moved to walk in cooler uncovered and replaced with containers thats holding 41F and below.

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 and sausages open in the tall reach in unit without dates.CDI-Items date marked.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.-Observed wet wiping cloth stored next to the hot dog roller.

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 cups and lids stored on the floor.

4-501.11 Maintain equipment in good repair.-Observed rusted shelving in the walk in cooler and bottom reach in unit. Also observed torn gaskets in the bottom reach in unit under the toaster oven.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Observed black build up behind the chute of the ice machine at the polar pop station. Clean in between the gaskets at the bottom reach in unit under the toaster oven.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at 2 handsinks in kitchen. CDI- paper towels were provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 2 food scoops and one metal pan stored clean with visible debris on them. CDI- items were set aside for recleaning. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris accumulation on the inside portion of soda nozzles at the SUBWAY soda machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods cold holding above 41F in sandwich prep. area (see chart). Items were placed on TPHC from when they were prepared/added to unit. Verification required to ensure unit is functional. Any subsequent items placed into cooler must be placed on TPHC until it can be verified that the cooler is functional.

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 one container of milk in a espresso machine not dated. CDI- product dated.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed seasoning shaker bottles on sandwich prep. line not labeled with common name of food.

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 2 plastic single-use cups (no handles) being used to scoop shredded cheese.

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 amounts of trash accumulation inside dumpster enclosure.

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 floor by soda syrup bags.

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 the floor in kitchen and in walk-in cooler. CDI- food placed on shelves.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed multiple wet stacked pans on the drying rack. REPEAT VIOLATION

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up around line cooler lids. observed build-up on underside of soda fountain (around/behind nozzles).

4-204-112 Temperature Measuring Devices-Functionality - PF observed battery dead in probe thermometer. CDI - replaced battery

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed wet stacked containers on drying rack.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf observed cleaning supplies stored in circle k handsink in back room. CDI items removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed no hand towels at hand sink in warewashing room of subway. CDI added hand towels.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. observed heavy build-up on soda fountain nozzles in circle k. CDI by wash, rinse, and sanitize.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed wet stacked containers on subway drying rack.

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 on the floor in circle k.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food residue build-up inside upright cooler in circle k.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed 2 open employee beverages stored with bread on storage shelf. CDI by moving beverages to bottom shelf.

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 one open package of sausages without date mark. CDI date marked by PIC.

do 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 sandwiches in subway side while wearing a ring on each hand. CDI rings removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed wet stacked containers on the drying rack.

General comment 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed an employee filling a bottle of oven cleaner in the front handsink on the Subway side. CDI - explained that the handsink is only for hand washing and bottles need to be filled elsewhere.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed food debris on the slicer stored as clean on the drying rack. CDI -slicer was removed to be washed, rinsed and sanitized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed meatballs in the hot hold unit at 127F, 130F and 131F. CDI - meatballs were reheated to 171F.

Observed employee bottle drink in Circle K reach in hot dog cooler that was stored above food. CDI- Drink removed.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. No thermometer observed in reach in hot dog cooler at Circle K. PIC placed working thermometer in cooler.

4-501.11 Maintain equipment in good repair. Observed paint badly peeling on heavy metal frame of hot dog rollers, need repair/ re-coating.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed breakfast sausage biscuits that had been in a malfuntioning display cooler holding TCS foods above 50 degrees over 4 hours, that had been heated and were hot holding for service. These items were potentially temperature abused and hazardous. CDI- PIC removed items from sale.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one hot dog roller holding all hot dogs and sausages at 120 degrees. Temperature appears to be set correctly, unit appears to be malfunctioning. CDI- PIC disposed of all hot dogs/ sausages from this roller, will use other working hot dog roller until this unit can be repaired or replaced.

4-501.11 Maintain equipment in good repair. Observed rusty racks in walk in cooler needing recoating or replacing. GENERAL COMMENT: Observed malfunctioning display cooler in circle K holding pre-packaged TCS foods (burritos, sandwiches, yogurt, etc) above 50 degrees, thermometer on unit reading 50 degrees. Notified PIC who removed all TCS foods from service and will have cooler serviced ASAP. These pre-packaged items are not under MCHD jurisdiction. Observed all transitional items still needing correcting.