CIRCLE K #8381

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

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. Replace missing ceiling tile above 3-compartment sink. Reseal hand washing sink in restroom to wall. // 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 walls in back sink room.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink near 3-compartment sink. CDI - PIC placed paper towels at hand washing sink. 0 pts.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Pico, Cole slaw, and hot dogs were missing prep date labels. PIC stated hot dogs were opened yesterday, and the pico and Cole slaw were opened today. CDI - PIC place prep dates on items. REPEAT 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 .

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. Floor tiles near mop damage near back door and mop sink. Repair or replace damaged floor tiles. 0 pts.

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

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P -Observed opened packages of hot dogs and cheeseburger sausages stored in plastic containers with stickers showing a discard date from December 2024. PIC stated that she opened both bags of sausages/hot dogs yesterday and they were placed in a container with old date marks. EHS observed food not directly touching the container; the food remains in the bags, which are then placed in the plastic containers with the stickers. -CDI- PIC removed the old stickers and properly added date marks that reflect the prep/open date of 3/4/2025. EHS and PIC discussed proper date marking and ensuring all foods are properly date marked, upon opening. 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 .

4-903.11(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 single-service cups stored directly on the floor in dry storage. Observed leak from ceiling dripping on single-service cups stored by drink machine. -CDI- PIC removed all cups from the area exposed to contamination. -REPEAT-

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 rain water leaking from ceiling tile above drink machine in customer self-service area. PIC stated ceiling was recently repaired, but the leaking began again today with heavy rain. PIC placed bucket on floor to catch the leaking water and removed any single-service items exposed to contamination from the leak. -Repair ceiling leak.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed opened package of hot dogs and tornados in WIC with discard date that extends past 7 days. Date mark on both items shows prep date. -CDI- PIC created new labels and corrected the date mark to reflect a 7-day maximum timeframe. 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 .

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. 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 paper cups stored under coffee cabinet, out of its protective packaging and directly in contact with the bottom of the cabinet. Observed debris on the interior bottom of the cabinet.

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 ceiling tiles with holes/openings throughout employee areas (near 3-compartment sink, can wash).

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

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed live and dead roaches in kitchen area.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service cups stored on top of chemicals. CDI- Removed.

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 coffee machines in need of cleaning.

5-501.111 Keep storage areas and bins for waste in good repair. Lid broken off

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed kitchen packet full of items not in use. Items are blocking the 3 comp sink and it is difficult to get in and out of the kitchen area.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. 3 soda nozzles had visible black buildup on them. Inside tea urn nozzles also had visible black buildup. Clean beverage machines more frequently. 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 Opened hot dogs and sausages in walk-in cooler were missing date labels. CDI - PIC placed date labels on items. REPEAT 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. 2 dead roaches observed on floor and 1 dead roach observed in 3-compartment sink basin. Remove dead pests.

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. Clean underneath soda machine and clean counter underneath and behind beverage machines. 0 pts.

5-501.111 Keep storage areas and bins for waste in good repair. Lid missing on 1 dumpster. Contact waste management company to replace dumpster. 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 floors underneath shelves and underneath equipment throughout.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in the facility during inspection. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

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 dates on hot dogs in the WI cooler. CDI. PIC date marked. REPEAT. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees with no hair cover during inspection. Needs to have one. 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 the micro wave up front needs some cleaning from inside.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash container stored directly in front of hand sink. CDI. PIC removed. 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, rolls in WI without dates. CDI. PIC date marked.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without hair covers. Needs to have some. 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 no employee with serve safe in the facility.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written procedure for responding to vomiting or diarrheal events. CDI. Provided PIC with one.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed blocked hand sink at the back. Also observed hand sink used for dish washing. CDI. PIC removed.

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed waste bin outside without cover. Needs a cover.

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 be certified.

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 containers of hot dogs and smoked sausages, south west in the walk in cooler. PIC date marked. REPEAT.

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

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 micro wave. Needs to be cleaned.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf-Observed no paper towels at the handsink near drink machine. CDI-Paper towels provided. ***No SIGNATURE DUE TO COVID19***

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 containers of hot dogs and smoked sausages in the walk in cooler. PIC back dated items to the day it was open 3/1/2021.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P-Observed sausage egg and cheese tornados, southwest chicken tornado, and bacon egg and cheese tornado holding below 135F on the hot dog roller.CDI-PIC discarded items.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.-Observed missing lids on the dumpsters.

2-102.12 Certified Food Protection Manager - C Observed no one on duty had their food protection manager certificate. Person who is certified is not working today.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap accesible at handwashing sink in back. CDI- PIC replenished with soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papper towels at handwashing sink by soda dispensers. CDI- PIC placed paper towels there.

REPEAT VIOLATION 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a bag of linens stored in the hand sink by the 3 compartment sink. CDI - items were removed; do not store anything in the hand sink.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed drain flies in the room with the 3 compartment sink.

General comment -202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - Observed 2 unshielded lights above the 3 compartment sink. Shield lights or replace with shatterproof bulbs.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf observed items stored in handsink blocking access to sink. CDI by removing items from sink.

7-201.11 Store toxic materials to avoid contamination. -P observed open bottle of multisurface cleaner stored on 3 comp sink drainboard. CDI moved to chemical storage area. w

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf no QAC test strips provided during inspection. Verification required within 10 days.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up on handsink. observed mold growth on milk crates being used to hold chili and cheese bags in walk-in cooler.

6-501.114 Maintaining Premises, Unnecessary Items and Litter - C declutter warewashing room to provide access to cleaning the floor.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf observed bag of soiled towels stored in handsink. CDI removed from handsink.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P observed hot dogs on the roller 96F in front of sign. CDI by moving hot dogs behind sign which states food is not ready behind sign.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy dust/dirt build-up on handsink in warewashing room.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed heavy build-up on soda fountain nozzles. CDI by wash, rinse, and sanitize. PIC will clean nozzles daily.

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 sausages in reach-in cooler without date mark. CDI by date marking.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up on handsink in warewashing room. observed dust build-up on equipment.

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 to be soiled in warewashing room. remove storage from the floor to allow cleaning of floor.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. no certified PIC present. PIC did not provide proof of certification.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed build-up on soda fountain nozzles. cdi by wash, rinse, and sanitize. 4-501.114 Maintain sanitizer at correct concentrations. -P observed sanitizer spray bottle testing at 0ppm QAC and 0ppm chlorine. cdi by refill and test at 200ppm QAC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed cheese and chili stored in dispenser < 135F. observed unit operating at 100F. CDI by discarding chili and cheese. Directed PIC to discontinue use of chili and cheese dispenser until replaced or repaired.

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.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Pf no sanitizer test strips provided during inspection. Verification required within 10 days.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed southwest chicken tornados on roller < 135F. CDI - voluntary discard by PIC. observed chili and cheese sauce stored in dispenser unit < 135F. CDI- voluntary discard by PIC. repair unit before using for TCS foods.

4-501.11 Maintain equipment in good repair. observed gehl's dispenser operating at 100F. PIC put equipment out of order. instructed PIC to repair or replace unit prior to storing TCS foods in unit.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed egg rolls stored on roller < 135F. CDI by reheating to 165F and returning to roller.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Pf Observed QAC sanitizer in use but PIC did not have QAC test strips. CDI- PIC has ordered test strips.

6-501.111 Controlling Pests - PF: Eliminate gnats from 3 comp sink.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean HVAC vents above front hand sink and tea urns. 6-201.16 Wall and Ceiling Coverings and Coatings - C: Replace water damaged ceiling tiles near drink machine.

Observed hand sink near 3 comp and cooking equipment without paper towels. CDI-placed paper towels at sinks.

Replace burned out light in walk in cooler.

4-602.11 Equipment food contact surfaces frequency: Observed black mold like growth in nozzle of mountain dew slushie. CDI- cleaned during inspection

3-501.16(A)(1) PHF hot and cold holding: Eggrolls on roller 127 degrees, packaged sandwiches holding unit 127 degrees, must be held hot at 135 degrees (above). CDI-reheated

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF: A sink designated for handswashing shall not be used for any other purpose than for handwashing. Observed thermometer rinsed off in handsink at customer service area. CDI- discussion.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Hold TCS foods hot at 135 F or above. Observed tornados on roller ready for sale at 115 F. CDI- discarded.

3-304.14 Wiping Cloths, Use Limitation - C: Cloths held wet shall be held in an approved sanitizer. Observed bucket of cloths above 200 ppm Chlorine. CDI- bucket emptied and remade to proper concentration.