CIRCLE K #5117

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have active ANSI food protection manager certification. PIC must have active ANSI food protection manager certification and be present during all hours of operation. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Handsink blocked by linen cart. Maintain hand washing sinks accessible so employees can wash hands. CDI - PIC moved cart.

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) 2 opened bags of hot dogs in reach-in cooler were missing prep date labels. TCS RTE foods must be labeled with prep date, and must be used within 7 days of preparation. CDI - PIC placed prep 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 .

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Large amount of litter around dumpster. Maintain dumpster area clean to prevent attracting pests or rodents. 0 pts.

2-101.11 (A) PIC shall be present during all hours of operation. -PF No manager present during inspection. Ensure there is a designated person in charge that has responsibility regarding ensuring food is prepared safely, employees not working while ill, food-contact surfaces are properly washed/rinsed/sanitized, etc. Establishment was operating with no functioning 3-compartment sink so dishes weren’t being properly washed. CDI - Employees present were educated on having a PIC present during all times and educated on when to close establishment.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at hand sink by 3-compartment sink. No soap in restrooms. Soap must be available at all hand washing sinks.

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. In-use tongs for roller grill had not been properly washed/rinsed/sanitized in over 4 hours. In-use utensils that contact TCS foods must be washed/rinsed/sanitized at least every 4 hours. CDI - Employees educated on frequency of washing in-use utensils. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Chemicals stored on prep table. Prep table is for food preparation. Do not store chemicals and other items on prep table. CDI - Employee moved chemicals. 0 pts.

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. Disposable cups stored in outside storage building. Do not store opened cups in building. Only store unopened boxes of disposable items in storage building to prevent potential contamination from pests. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Leak present at 3-compartment sink. Employees have been instructed not to use sink due to significant leaking water. Establishment must repair sink. Establishment has elected to voluntarily close until the sink is repaired. VR - Verification required within 3 days to check if sink is repaired.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed all items in front low reach-in-cooler (hot dogs, tornados, taquitos) above 41F. Observed ambient temperature of unit at 56F. Unit is non-functioning and will not be used until repair. PIC voluntarily discarded all TCS food in unit and will call for unit repair. -3 day verification visit required- 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 .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed maintenance items blocking back hand washing sink. Observed stuff dumped into handwashing sink (EHS could not tell what it was). CDI- Sink cleaned out and maintenance items removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili in the dispenser holding below 135F. CDI- Discarded. PIC stated that the unit does not work. If dispenser is not working, do not keep in it. 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 .

7-203.11 A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. Sanitizing solutions shall not be stored in or dispensed from containers previously containing other Poisonous or Toxic Materials. P Observed bleach sanitizer stored on windex container. CDI- Removed. EHS educated PIC on storing sanitizer in proper containers.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for bleach. CDI- EHS gave test strips.

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 need of cleaning at drink machines.

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. PIC stated tongs for roller grill were put out at 6AM and at 10:30AM they had still not been washed, rinsed and sanitized. Food-contact equipment and utensils that contact TCS foods must be cleaned at least every 4 hours. CDI - Tongs taken to sink to be washed. 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 .

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 tiles above hand washing 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. Clean walls of mop sink. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee personal items stored on top of boxes of dry foods. Do not store personal items where they can potentially contaminate food.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Container of hot dogs and container of cole slaw in walk-in cooler were not labeled with open date. TCS ready-to-eat foods must be date marked once opened, and used or discarded within 7 days of opening. CDI - PIC placed date labels on containers. 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. Boxes of disposable cups stored on floor. Store single-use and single-service articles at least 6 inches off the floor. 0 pts.

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf No sanitizer available during inspection. Sanitizer must be available at all times for ware washing. CDI - Bleach taken off shelf and EHS gave PIC chlorine test strips to use until quat sanitizer comes on truck tomorrow.

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 shelves above 3-compartment sink. 0 pts.

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. Wall damage at mop 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. Clean floors and walls in warewashing area.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC did not have active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Hand washing sink beside 3-compartment sink is blocked by shop vac. Keep access to hand washing sinks. // 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink beside soda machine. CDI - PIC placed roll beside sink.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. 3-compartment sink does not look like its been used or cleaned in several days. Maintain plumbing fixtures clean. Establishment must wash, rinse and sanitize in-use utensils and any other food-contact equipment or utensils throughout the day as needed. PIC stated that tongs were cleaned today already, but base on old debris in sink it does not appear as though anything has been washed here today.

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 protection manager in the facility at the time of inspection. REPEAT

2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf. Observed no one in the facility with knowledge of food borne illnesses or the poster posted in the the facility. CDI. Provided PIC with one.

4-501.11 Maintain equipment in good repair. Observed hot dogs cooker in disrepair. Needs to be repaired. REPEAT.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed expired test kits in the facility during inspection. CDI. PIC ordered new ones.

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 build up in micro wave. Needs to be cleaned. 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 build up on vents and walls at the back area. Needs to be cleaned. 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 certified food protection manager in the facility at the time of inspection. REPEAT

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. Needs to have one. Repeat

4-501.11 Maintain equipment in good repair. Observed inside WI cooler seals in need of repaired. 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 build up in micro wave. Needs to be cleaned.

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 build up on floors under equipment. Needs to be cleaned.

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 protection manager in the facility at the time of inspection. REPEAT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand washing sink at the back, blocked by a cart and stuffs stored in the hand sink. CDI. PIC removed the cart and stuffs from the sink.

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 protection manager in the facility at the time of inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel in the sink at the time of inspection. CDI .PIC provided 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 build up in micro wave. Needs to be cleaned.

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.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf-Observed cleaning supplies stored in the back handsink near the 3 compartment sink. CDI-Cleaning supplies removed. REPEAT. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel in the sink at the time of inspection. CDI .PIC provided one.

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 sausage rolls in RI without date marks. 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 PIC working with food without a hair cover. Needs to wear one when working with food. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC wearing a watch while working with food. Needs to remove when working with food.

5-205.15 Maintain a plumbing system in good repair. Observed multiple water and soda leaks in the facility from pipes. Needs to be repaired.

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 build up on vents, floors, ceiling in the back area. Needs to be cleaned.

2-102.12 Certified Food Protection Manager - C Facility does not have anyone who has passed an ANSI accredited test working in facility. ***No Signature Due to COVID-19***

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf-Observed cleaning supplies stored in the back handsink near the 3 compartment sink. CDI-Cleaning supplies removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed tornados(42F), hot dogs(44F), and sausage(42F) holding above 41F in the walk in cooler. CDI-PIC moved items away from the cooler door to avoid temperature rising.

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 sliding drawer under the hot dog roller holding buns. Observed debris and bread crumbs inside. Cleaning is needed inside the small reach in unit under the boiled peanuts. Observed black residue on the storage racks in build up in between the gaskets.

6-301.11 Provide soap for handwashing at each handsink. -Pf-Observed no soap at the handsink near the drink dispensors.CDI-Soap provided.

4-501.11 Maintain equipment in good repair.-Observed torn gaskets in the bottom reach in unit below the hot dog roller.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf-Facility could not provide quat test strips to test the sanitizer. VR: Will return in 10 days.

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 gaskets of bottom reach in under the hot dog roller. Cleaning is also needed inside the hot dog roller. Observed crumbs and food debris inside.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one on staff with their certified food protection manager certificate.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handwashing sink next to three comp sink no accesible. Had mops and other items in front of it. CDI- Had PIC move items out of the way. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink. CDI- PIC placed paper towels at sink.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on soda nozels.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two different spray bottles unlabeled with chemicals in them. CDI- Had PIC label them.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored in reach in cooler with water in the bottle of it. CDI- Had PIC transfer items to dirrent cooler.

4-501.11 Maintain equipment in good repair. Observed reach in cooler next to hot holding station leaking.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed mold and debri on gaskets on reach in cooler.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed FRP Board next to can wash in need of replacing.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC was unable to provide managers ANSI food safety certification.

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 packages of hot dogs/sausages and an opened dispensing bag of milk not dated. CDI- products were dated.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of single-use cups stored on the floor or an outdoor storage shed.

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 debris accumulation on the floor in the 3 comp. sink room around the hot water heater. 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 FRP board missing from sides of can wash area.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at the hand sink by the soda machine. CDI - paper towels were provided. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed the hand sink by the 3 compartment blocked by a hand cart, mops and other items. 6-301.14 Post a handwash sign at each handsink. - Observed no hand washing signs at any of the sinks. CDI - signs provided.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - No QUAT test strips onsite. Verification required 8/19/2018

General comment 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 a leak in the ceiling above the 3 compartment sink. Repair leak.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. observed debris build-up in tea urn nozzle. CDI by wash, rinse, sanitize.

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 bags of hot dogs without date mark. CDI by date marking.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P observed sanitizer spray bottle testing at > 400ppm QAC. CDI by refill and test at 400ppm QAC.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris buildup in upright freezer. hand sink needs 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 buildup on floors, walls, and ceilings. clean the walls in canwash. 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. FRP wall covering is dettached from wall at can wash. Repair.

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

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Recommended removal of packaged sandwiches that were discolored and appeared to be adulterated. CDI- PIC discarded.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P food contact surfaces are not being properly sanitized. establishment had no QAC sanitizer. CDI by temporarily mixing chlorine solution to sanitize. Verification required within 10 days.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed spray bottle labeled as sanitizer to contain multipurpose cleaner. CDI by refill and test 100ppm chlorine.

4-501.11 Maintain equipment in good repair. observed ice accumulation in upright freezer. repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. hand wash sink in kitchen needs cleaning. observed build-up inside upright freezer.

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 dirty in kitchen.

6-301.11 Provide soap for handwashing at each handsink. -Pf observed handsink without hand soap. CDI added hand soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed handsink without hand towels. CDI- added hand towels.

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. Verification required within 10 days.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed chili and cheese in dispenser warmer < 135F. REPEAT VIOLATION. Verification required within 10 days. Dispenser will be placed out of service until repaired or replaced.

4-502.11 (B) Good Repair and Calibration - PF observed thin probe thermometer not working. Verification required within 10 days.

5-205.15 Maintain a plumbing system in good repair. observed handwash sink next to soda fountain with only hot water. Water is too hot to wash hands in. Repair. Verification required within 10 days.

2-301.15 Only wash hands in handwashing sink.-PF observed employee wash hands in utensil sink. CDI by correcting action and wash hands in handwash sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed cheeseburger rollerbite, buffalo chicken, and chili and cheese stored < 135F. CDI by voluntary discard by PIC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed unlabeled spray bottles of chemical cleaners. CDI by labeling. 7-201.11 Store toxic materials to avoid contamination. -P observed toxic chemical cleaners stored on drainboard of 3 compartment sink. CDI by relocating cleaners to chemical storage area. REPEAT VIOLATION

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf observed food thermometer not working. Verification required within 10 days.

4-501.11 Maintain equipment in good repair. observed chili and cheese dispenser operating at 100F. Discontinue use of unit until it is repaired or replaced.

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

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Employees were not familiar with details of employee health policy. CDI by giving employees copy of employee health policy document.

"7-201.11 Store toxic materials to avoid contamination. -P observed chemical cleaners stored on drainboard of 3 compartment sink. CDI relocated to chemical storage area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed acces to handwash sink blocked with beverages on crate and cleaning supplies. Overhead shelf is blocking access also. CDI by moving items blocking access to sink. REPEAT VIOLATION

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken tornado, egg rolls, and bbq pork wrapster all stored on roller < 135F. CDI by voluntary discard by PIC. REPEAT VIOLATION- VR visit required. REHS will return within 10 days to verify compliance. If correction is not observed on retrun visit, permit action may be taken by REHS.

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 dust build-up on vent cover and hvac vent cover in warewashing area.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF: Hand sink must be easily accessible. Backroom hand sink blocked with crates of drinks. CDI-drinks moved 6-301.12 Hand Drying Provision - PF: Front hand sink needs paper towels. CDI-paper towels placed at hand sink.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: sausgae egg tornados 127F, southwest tornado 117F, cheeseburger rollerbite 122F, buffalo ranch chicken rollerbite 127F. CDI- all items taken from roller and reheated to 165F then placed on roller for hot holding.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: CLean floor drain under 3 comp sink. 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Replace burned out lights in back room. Repair FRp around mop sink.

6-301.11 Handwashing Cleanser, Availability - PF: Need soap at front hand sink.6-301.12 Hand Drying Provision - PF: need paper towels at back hand sink. Verification needed.

4-602.11 Equipment Food-Contact Surfaces-Frequency - P: Clean inside microwave, clean chilli/cheese nozzles, clean coke slushie nozzle. Verification needed.

PIC needs a food protection manager certification. Must be Ansi accredited.

Sausage & egg tornados 129F. French toast/sausage tornados 129F. Must be held hot @ 135F. CDI-discarded

Repair door gasket on small under counter cooler.

Clean chilli/cheese unit near hot dogs.

Repair frp on wall @ mopsink.

Must have an employee health policy to address reportable symptoms and illnesses. New PIC not aware of symptoms or illnesses. CDI by instruction. Handout given. PIC that came on duty was aware of policy and has signed copies of forms for all employees.

Maintain quat sanitizer at 200ppm. Observed spray bottle with over 400ppm. CDI by diluting w/water.

Maintain all hot foods 135F and above. Observed taquitos 107-128F on roller grill. CDI by reheating.

Properly label all spray bottles with common name of chemical. Observed bottle of degreaser labeled as window cleaner. CDI by emptying bottle.

General cleaning needed of floors and walls in back room. Repair damaged FRP on side walss at can was and corner trim.

Replace burnt out light bulbs in back room. Provide shatter proof or properly shield all light bulbs.