QUIKTRIP #1024

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed several metal pizza trays with food debris and build up stored cleaned above 3-comp-sink. CDI - PIC moved items to 3-comp-sink to be rewashed. 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 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed metal pizza trays above pizza stay with food debris and build that surpassed frequency of cleaning. CDI - PIC moved items to 3-comp-sink. 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 .

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed several clear plastic containers stored clean above 3-comp-sink with adhesive residue still present on non-food contacts surfaces. 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 columns of yellow plastic containers stored clean on sanitizing drainboard with food debris on non-food contacts surfaces. CDI - PIC moved items back to 3-comp-sink.

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 and walls in beverage room with litter and debris underneath storage racks and food splash on walls. Increase frequency of detailed 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 floors in WIF with litter and debris. Increase frequency of detailed cleaning.

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 a max/min thermometer.-P Observed undercounter high temp dish machine not achieving 160F sanitizing temperatures. 130F was the highest temperature observed. PIC will placed work order to have machine repair. Machine no longer in use. 3DAY VR REQUIRED. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black and pink build up on interoir metal panel of ice machine. PIC will have machine repairs

4-501.11 Maintain equipment in good repair. Observed undercounter high temp dish machine not reaching 160F. Max temperature observed 130F after several cycles. PIC will call for service..

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 several black plastic tongs with food build up on non-food contact surfaces stored cleaned above 3-comp-sink. CDI - PIC moved items to 3-comp-sink.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed 2 out of 3 hand washing sinks without any form of hand drying. CDI - PIC restocked both paper towel dispensers. REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand washing sink next to 3-comp-sink with dirty pieces of equipment and mop bucket with wet wiping cloths EHS was unable to wash hands at this sink. CDI - PIC removed all items from hand washing sink. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand washing sink near registers with wet wiping cloths stored inside and around handles. CDI -PIC removed items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed secondary spray bottle yellowish liquid labeled BLEACH. Liquid inside was identified as quaternary sanitizer. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed secondary spray bottle labeled BLEACH identified as quaternary sanitizer above 500PPM. CDI - PIC voluntarily discarded liquid.

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 green spoodle handle submerged inside macaroni and cheese at pizza station cold drawer. CDI - PIC removed spoodle and voluntarily discarded macaroni and cheese.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no thermometer for high temp dish machine. PIC unable to located thermometer. VR 10DAY!

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 in WIF empty boxes and food debris scattered on the floors. Increase frequency of cleaning.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed office supplies stored in and on hand washing sink next to 3-comp-sink. Pizza tray and piece of equipment hanging in front of hand washing sink making use of hand washing unusable. CDi - PIC move all items away from hand washing sink and placed pizza equipment on storage rack.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed food contact surfaces of pizza tray with built up food debris not cleaned sanitized during proper frequency. CDI - PIC moved pizza trays to 3-comp-sink. 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 macaroni and cheese in cold drawer without any form of datemarking and chorizo exceed 7days period. CDI - PIC voluntarily discarded both of 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 . 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 in WIC sausage gravy, egg patties, and chicken pieces with no open date and thaw date. CDI - PIC was able to correct sticker by printing new labels. 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 .

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 floors in beverage room debris and litter along with liquid splash on walls. General cleaning needed throughout beverage room and hard to reach areas.

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 personal container of food co-mingled with other establishment items on storage shelf. CDI - PIC voluntarily discarded item.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stored clean above 3-comp-sink serving spoons and plastic lid with built up food and debris. CDI - PIC moved items back to 3-comp-sink. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build up on inside walls of ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of sliced turkey in flip top unit above 41*F. CDI - PIC discarded sliced turkey. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed in between double doors leading to outside long gap with visible light coming through.

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 the walk in freezer.

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 black serving spoon with handle inside scrambled eggs. CDI - PIC removed scoop from container.

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 stored clean food containers with stickers still attached CDI - PIC moved food containers to 3-comp-sink.

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 beverage room with built up of liquid from beverage system leaking onto floors. PIC is aware of beverage holes leaking. General cleaning needed throughout beverage room and hard to reach areas.

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 the FM certification.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed one of the hand sink without the paper towels. CDI- Paper towels provided. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed mop bucket stored directly in front of hand sink. CDI. PIC removed

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottle with chemical inside stored directly by single use boxes. CDI. PIC removed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths in solution at 0ppm. CDI. PIC changed the solution.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed in use scoops stored with handles touching the food. CDI.PIC removed. Repeat

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 the FM certification.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths in solution at 0ppm. CDI. PIC changed the solution.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed in use scoops stored with handles touching the food. CDI.PIC removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the cleaned dish area. CDI. Pic REMOVED.

4-501.11 Maintain equipment in good repair. Observed ice cooler and ice dispenser leaking 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 corners of the prep unit, shelves, ice machine 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 floors around the ice machine in need of cleaning.

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 the certification, PIC said that he took the test 3 weeks ago and is waiting for it now. -0 pts-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed one of the hand sink without the paper towels. CDI- Paper towels provided. -1 pts-

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometers with food debris on metal stem. CDI- Discussed cleaning and sanitizing after each used or before storing away. 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. 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 pizza equipment/trays for oven with food debris, when asked PIC said they get clean at the end of the shift. CDI- PIC looked up the cleaning procedure and all food contact surfaces need to be cleaned and sanitized at least every 4 hours. -1.5 pts-

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 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 sandwiches at 44F in the grab and go. PIC said they made them at 11am and they put them directly in the grab and go. CDI-EHS explained they need to cool them in the WIC first for at least 1hr, temp to 41F them put on shelf.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed no functioning thermometer on site. VR REQUIRED 9/09/2022

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 several containers on the floor in the WIC, WIC 2, and in the dry goods area across from the bathroom. The dry goods area had syrup in the ground.

4-501.11 Maintain equipment in good repair. Observed ice cooler and ice dispenser not working. 6 cabinets not opening correctly or broken.

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 corners of the prep unit, shelves, and inside of soda cabinets in need of cleaning,

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 low grout in the back soda container room and near the 3-comp. 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. F/W/C 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 kit/plan/poster. No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pizza pans with layers of crusted pizza on the tray. PIC said they take them back after they have too much debris. Observed 4 food containers with food debris that had been stored as clean. CDI-PIC took back to be W/R/S. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda ice machine nozzle with black build-up. Need to be cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one roller holding hotdogs below 135F. PIC voluntarily discarded hotdogs and called in maintenance. They will not use until it is fixed. VR required 2/7/2022

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 black build-up on the bottom cabinets, (underneath the soda machine) single cups cups were stored on top of the black build-up and some cabinets had cardboard underneath, PIC said to help the leak. The cardboard was wet and had turned black from the build-up. Due to the egregious condition of the cabinets and where the cups are stored EHS will be making a this a VR. REPEAT. VR REQUIRED 3/6/2022.

4-501.11 Maintain equipment in good repair. Soda machine is leaking and causing black build-up underneath. REPEAT.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no high temp dish machine thermometer on site. No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information.

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 prep units with food debris and grease on the outside, on the handles. Layers of dust and black/pink build-up near the sinks and on the shelves.

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 with debris and trash underneath the soda machines in the back. Syrup on the ground in the back. Floors and walls need cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the back handsink. CDI-PIC provided paper towels.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 pizza slices under 135F. Observed the back flaps off, could decrease temps. PIC said they discard these after 1.5hrs. CDI-EHS did not discard due to time allotment. All other HH was in.

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 tomatoes and lettuce in the reach in cooler with no DM. Food employee did not know when they were open. CDI-Food employee voluntarily discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed water spray bottle with no label.CDI-PIC labeled.

4-501.11 Maintain equipment in good repair. Observed dishwasher not working, reach in cooler not working. Leak at the soda dispenser in the back. Pizza prep cooler leaking water on the inside. PIC has call in for equipment, EHS saw receipts.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris on the inside of cabinets and drawers. Needs to remain clean. Soda syrup leaking on the floor in the back room.

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 floor underneath the 3-comp sink needs to be cleaned.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plastic insert pans stored as clean soiled with food waste. CDI: PIC sent pans to be W/R/S.

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 spoon handles at the flip top in food.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.-Observed clean plastic containers stored in a cabinet with food build up inside.

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 all cabinets of equipment.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.-Observed dumpster doors open during the time of inspection. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.-Observed litter on the ground outside the dumpster area.

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.-Cleaning is needed throughout the kitchen area underneath and inside all equipment and along the walls behind the oven area. Repeat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic containers in the clean dish area.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups stored in the beverage areas in spring-loaded stack mechanisms. Cups had been overloaded to the point that cup lips were exposed to customer/ambient contamination.

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 slight detritus/debris accumulation under storage racks of the rear areas

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels, nor approved hand dying alternative at hand washing sink near 3 comp sink. CDI, paper towels provided.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on counters, and on hand washing sink.

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

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 with lip portion exposed to contamination.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning issues to PHYSICAL FACILITIES, such as floors, and behind equipment.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed stickers in back of house handsink covering drain as well as pen located in bottom of sink. Maintain hand sinks accessible at all times. Items removed from hand sink.

General Comment- 4-202.11 Food-Contact Surfaces-Cleanability - PF Observed pizza cutter (round 6 slice cutter) with bad welds and non-cleanable areas. additional pizza cutter was in better shape and will be used.