EARPS AMOCO

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf- Observed a dented can of peanuts intermingled with non-dented cans. Peanut can contains liquid (not dry peanuts). Dent was on the seal of the container. -CDI- PIC moved the can away to make separate and apart from food and food contact surfaces to hold for credit.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth present next to the sanitizer bottle near the hand sink next to the coffee station. Ensure that in use wiping cloths are stored in properly concentrated sanitizers between uses.

4-501.11 Maintain equipment in good repair. -GENERAL COMMENT- Observed milk dispenser not functioning at time of inspection. PIC is aware dispenser is not working, and stated that a work order has been placed already for the equipment to be serviced.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. - P. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed PIC enter facility, washed hands and recontaminated them on faucet handles. PIC went on to don clean gloves and check for debris on nozzle of chili dispenser. CDI - PIC educated on proper hand washing procedures. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no paper towels at hand washing sink beside 3- compartment sink. CDI - Towels provided by the PIC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed unlabeled spray bottle containing bleach + water sanitizer. CDI - Spray bottle labeled. -1-

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 box of foam cups stored on floor in back hallway. Remove to prevent contamination. -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 dark brown residues on edges of hot dog rollers. Also observed rusted shelving in the walk-in cooler. Increase cleaning frequency and maintain clean. -0-

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bottle of sanitizer at 0ppm. CDI- Sanitizer concentration corrected.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Mop head stored in hand washing sink beside 3-compartment sink. Do not store items in hand washing sinks. CDI - Mop head removed. // 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink beside 3-compartment sink. CDI - Employee refilled dispenser.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Buildup present on soda nozzles. Clean soda nozzles more frequently. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf No dates present on cole slaw and opened packages of hot dogs in walk-in cooler. All TCS ready-to-eat foods must be date marked after opening commercial packaging. CDI - Employee placed date labels 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Employees could not find thermometer during inspection. VR - Verification required within 10 days that establishment has thermometer.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. PIC did not know cold holding requirement for TCS foods. EHS asked how utensils are washed, and PIC only knew to wash and rinse. PIC must know basic rules regarding food safety. Ensure all TCS foods in cold holding are 41F or less. Ensure all utensils are washed with soap or detergent, rinsed with clean water, and then sanitized. CDI - PIC educated on PIC duties. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Soda nozzles at soda machine had visible black buildup on them and needed to be cleaned. Clean soda nozzles more frequently.

4-501.11 Maintain equipment in good repair. Shelves are beginning to rust in walk-in cooler. Replace rusted shelves. 0 pts.

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. Clean wall behind food in walk-in cooler. 0 pts.

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 hot dogs, rolls in the WI without date marks. CDI. PIC date marked. Repeat Improvement from last time

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed spray in use sanitizer spray bottle at 0ppm. CDI. Pic replaced the solution. 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. Micro waves needs some cleaning. Repeat

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 hot dogs in the WI without date marks. CDI. PIC date marked.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed spray in use sanitizer spray bottle at 0ppm. CDI. Pic replaced the solution.

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. Micro waves needs some cleaning.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Handsink in the back of kitchen observed blocked by cart, and wire basket. CDI. Items moved.

6-301.11 Provide soap for handwashing at each handsink. -Pf Soap in female present restroom not functioning to dispense soap with no alternative option. CDI. Repaired by manager.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Tongs for taquitos, hot dogs, and other hot TCS foods observed not being cleaned every 4 hours. Manager reported tongs had been used since 6AM this morning without being changed out or cleaned. CDI. Changed out then cleaned/sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Some parts of cole slaw observed in cold holding unit at 42-43F. CDI. Manager reported slaw had been in unit since 6AM and discarded slaw.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification today. -2-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on soda nozzles for pepsi, mt. dew, dr. pepper at customer drink dispenser. -1.5-

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 cutting board stored behind faucet at 3-comp sink. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup inside cabinets under coffee dispensers. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpster near car wash. -0-

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

General comment 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a bottle of sanitizer with the label rubbed off. CDI - bottle was relabeled.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Observed boxes of cups stored on the floor in the back room.

4-501.11 Maintain equipment in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board becoming rough and no longer easily cleanable. Replace. Also, Replace shleves in walk in cooler with chipping paint and rust.

5-205.15 Maintain a plumbing system in good repair. Observed slow draining sink basin at handsink in back room. Repair as needed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up of dust from walk in cooler fan guards.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Box of single service cups on floor by the three compartment sink. Relocate to shelf or use plastic drink crates to elevate above floor.

4-501.11 Maintain equipment in good repair. Walk in cooler door gasket hanging from door. Staff indicated that a work order to repair has been placed.

6-301.11 Provide soap for handwashing at each handsink. -Pf observed hand sink without hand soap. CDI by adding hand soap. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-GC- observed access to handsink partially blocked by soda rack.

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 tornados without date mark. CDI by date marking.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf observed ladder stored in front of handwash sink. cdi relocate ladder.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed roller bites on roller < 135F. CDI by voluntary discard by PIC.

6-303.11 Intensity-Lighting - observed 2 lights out in warewashing room at 3 compartment sink. repair.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No certified PIC present.

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 hot dogs in refrigeration without date marking. CDI by date marking containers.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed apples stored in basket at front counter area unprotected. Wrap apples or store under sneeze guard. In lieu of protecting apples, a sign may be posted with apples telling consumer to wash before eating.

4-301.12 Manual Warewashing, Sink Compartment Requirements - PF: Faucet at 3 compartment sink is not adequate for sink setup. Faucet is too small to set up sik easily. Must replace.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Repair damaged counter top near to go Coke cups.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C: Do not store cutting boards behind faucet of 3 comp sink.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P: Clean inside microwave across from coffee area. CDI- cleaned during inspection

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Tornados 127F. Must be 135F or above when hot. CDI-burner was turned down accidentally. CDI-burner turned up and tornados reached temperature.

6-501.111 Controlling Pests - PF: Ants present in back room. Eliminate ants.

2-102.12 Certified Food Protection Manager - C: Observed acting PIC to not be certified by accredited program.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P: Food contact surfaces shall be clean to sight and touch. Observed soda dispenser nozzles with solid build-up in several. CDI- Detached and sent to cleaning process.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Date mark hot dogs and similar items with date sealed package is opened. Maximum holding time is seven days. Recommend holding for four days. Observed opened hot dog bags not marked. CDI- discussion.