CIRCLE K #3270

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed an employee washing out a coffee drain pan inside of a hand sink. CDI - Employee washing educated and moved drain pan to the 3-compartment sink.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed pizza that was 2 minutes past the expiration time. CDI - Items were voluntarily discarded.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed exposed apples with no wrapping or “wash before consumption” sign. CDI - Sign was printed and placed on the apple container.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 47 degree Pico de Gallo and 44 degree slaw in the condiment cooler. CDI - Items were voluntarily discarded. These two TCS items will not be stored in the condiment holder until it is repaired.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of sandwiches on the floor of the walk-in cooler.

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

REPEAT 5-501.15 Provide dumpster, waste containers that are of sound construction. Observed the bottom of the left side dumpster rusting out with visible cracks and openings.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present is certified.

2-102.11 (C) The Person in charge shall demonstrate knowledge of foodborne disease prevention. PIC was unable to name reportable sicknesses, illnesses or locate the corporate policy. CDI - EHS provided Employee Health Policy.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 50-100ppm Quat sanitizer in the 3-compartment sink. CDI - Sanitizer was remixed to the appropriate concentration.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 50-100ppm Quat sanitizer in sanitizer buckets.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.15 Provide dumpster, waste containers that are of sound construction. Observed open dumpster doors. Observed the bottom of the left side dumpster rusting out with visible cracks and openings.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies at soda machines.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed QAC text strips water damaged. CDI: PIc provided new test strips.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket at 50ppm quat, 3 comp sink sanitizer was at proper concentration. PIC believes bucket needed to be refreshed. CDI- bucket refreshed from 3 comp sink, at 100-200ppm quat after changing solution.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed no designated area for employee food. CDI- employee bin marked during inspection.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at 2x of the handsinks in facility. CDI- EHS provided handwash signs at sinks during inspection.

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 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 a plastic container with hot dogs marked 10/26 to 11/1, had exceeded 7 day limit. Through discussion with PIC, found that this package of hot dogs had just been opened yesterday, PIC stated that facility typically goes through about 1 pack of each kind of hot dog every 1-2 days. CDI- label updated, EHS discussed maintaining correct labels on all products. REPEAT. Note: points not escalated, facility has corrected date labeling system, all products are marked, employees need to ensure labels are being changed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical bottles with fading/illegible labels. CDI- bottles identified, marked, EHS discussed maintaining labels on chemicals, finding a more permanent labeling system to ensure labels aren’t fading after time.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rolling carts stored in front of handsink during inspection. CDI- carts moved, EHS discussed maintaining access.

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 plastic containers stacked together on clean shelving with stickers attached to outside of containers. Current storage has inside of clean plans contacting outside of pans with sticker attached, not properly cleaned. CDI- stickers removed, containers re-cleaned. REPEAT.

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 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 date marking labels incorrect, opened hot dogs marked opened 6/21, discard by 6/28. Facility is not counting the day opened/prepped towards the 7 day limit, should be labeled opened 6/21, discard by 6/27. CDI- EHS discussed date marking with PIC, products voluntarily discarded that were out of date, PIC will update label system accordingly, stated she will discuss with corporate to determine proper system. REPEAT. Note: points not escalated as facility has addressed date marking system since last inspection. EHS observed products consistently marked, just need to edit system to account for day opened/prepped toward limit.

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

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 gaskets on reach in unit and on walk in cooler door with black buildup, in need of cleaning.

2-101.11 (A) PIC shall be present during all hours of operation. -PF. Observed no designated PIC present during inspection. CDI: EHS designated employee PIC during inspection,. REPEAT VIOLATION: 2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed PIC without food manager’s certification, unable to answer inspector’s questions regarding operation of food service, and observed priority items out of compliance during inspection. No points deducted due to new Food Code 2017

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 certified food manager present during inspection.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees (P). Observed current Employee Health Policy does not include Salmonella nontyphoidal. CDI: educated and provided the PIC with an updated Employee Health acknowledgment form to properly inform employees.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plastic food service containers stored on shelf with stickers and sticker residue remaining. CDI: pans in process of being removed to be recleaned.

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 on date marking please visit: http://meck.co/FoodSafety. Observed date marking system incorrect. Observed no date product was opened and discard date is not consistent with 7 days. Observed pull date, ready to use date, and discard date. CDI: employee manually wrote in date that products were opened.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed quat sanitizer in spray bottle too strong and at toxic levels for FCS. CDI: EHS diluted bottle to correct to proper concentration.

3-306.13(B)(C) Consumer self-service operations shall have utensils or effective dispensing methods to protect the food from contamination and be monitored by trained food employees.-Pf. Observed pizzas in self service unit unprotected and not individually packaged. CDI: employee transferred pizzas into individually packaged boxes for customer self service.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet and soiled cloths stored on counter tops while not in use.

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without a hair cover and also wearing a watch. CDI. Employee wore one. REPEAT

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 stored directly on the floor in the front area. Needs to be removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in the micro waves in th front area. Needs to be cleaned. REPEAT ***** ALL EQUIPMENT AND MENU CHANGES MUST BE APPROVED THROUGH PLAN REVIEW BEFORE BEING USED.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed wet wiping cloth stored directly in the hand sink at the back area. PIC removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without a hair cover and also wearing a watch. CDI. Employee removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in the micro waves in th front area. Needs to be cleaned.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ham flatbread in grab and go at 49F. Ham flatbread was towards the front in the unit. Took a temperature of an italian flatbread towards the back and it was 41F. CDI-Flatbreads towards the front were taken to the walk in cooler. Suggested that facility keep food items towards the back of unit because items towards the front are exposed more to the stores temperature. Observed mayo in condiment station at 59F. Mayo was filled too high inside of sauce bottle and only bottom half was exposed to cold air. CDI-Suggested that facility only fill sauce bottles up half way.

General Comment. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Gaskets in need of cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Certified food protection manager not on site during entire inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed items stored in handsink. CDI-removed. 5-202.12 Provide at least 100F water at handsinks. -Pf Observed hot water knob not operational at handsink.

PIC shall be certified food protection manager. No certified food protection manager on site during inspection.

Store TCS food cold at 45F and below. Observed items in open display case above 45F which may be due to being positioned in direct sunlight. Observed ambient air temp close to 50F in back of unit. CDI-items voluntarily discarded and facility will not use until repaired.

6-301.11 Handwashing Cleanser, Availability - PF Observed broken battery operated soap dispenser at the coffee area. VR (verification required) within 10 days for correction.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed Hoagies and sandwiches not listing out ingredients for the bread in the hoagie or sandwich. VR in 10 days for corrected labels.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes from moring delivery still on the walk-in freezer floor and soda boxes in the soda room on the floor. Elevate all items and organize.