CIRCLE K #8408

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

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf No vomit/diarrhea plan or form available. CDI by leaving a copy of the form. Keep available for staff use. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stickers left on pans - these need to be cleaned each time pans are washed. Items placed at back sink for cleaning. CDI 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 .

6-501.12 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 areas in cabinets, under cabinets in need of cleaning. Fan covers in walk-in need to be cleaned frequently to prevent buildup of dust, floor in walk-in needs to be cleaned more frequently.

*REPEAT* 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM onsite during time of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. *Observed - Build up on soda and coffee nozzles throughout. *CDI - Employee cleaned all nozzles with heavy build up and stated they would discuss closing shift duties with store manager to ensure this is complete frequently to avoid build up.

*REPEAT* 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). *Observed - Hot Dogs in large plastic container without date marking after opening. *CDI - PIC voluntarily discarded items. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

*REPEAT* 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P- *Observed - Multiple items held on TPHC still held after items 4 hour time has expired. *CDI - PIC voluntarily discarded all items.

*REPEAT* 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 - Large box of single service cups stored directly 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 - Heavy stickers and sticker residue on plastic containers stored clean.

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

*REPEAT* 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. *Observed - Inside of Microwave soiled with minor food debris build up. Clean frequently to avoid accumulation of food debris. PIC stated lunch rush just finished and that they clean it once or twice a day depending on severity.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). *Observed - No date marking on 3 containers of Hot Dogs. *CDI - PIC stated items were prepped this morning. PIC date marked items. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P- *Observed - Pizza, Wings and Breakfast Sandwiches past 4 hour time hold according to sticker labels on items. *CDI - PIC voluntarily discarded items.

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.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility operating without CFPM. REPEAT. (1) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed facility with outdated employee health reporting policy and does not include all 6 foodborne illnesses. CDI - EHS provided education and updated employee health reporting agreement. (0) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed visible food debris in handwashing basin. CDI - Food employee cleaned out hand washing sink. (1)

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed inside of microwave soiled with food residue. Increase cleaning frequency. (0)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one container of chicken wings and one container of boneless wings under 135F. (See temp chart). CDI - PIC voluntarily discarded items. REPEAT. (1.5) 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer being stored on hand sink surface. CDI - PIC removed sanitizer and placed in approve area. (1)

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no available waste bin by hand sink in back area (0)

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 mop sink accumulating black residue on walls and flooring; Observed food residue present on wall behind three compartment sink. (0)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility operating without a certified food protection manager. PIC is getting serv-safe soon. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink in back area without paper towels. CDI-PIC provided paper towels. -REPEAT-

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave in self service area soiled with food debris. Increase cleaning frequency.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings at 127F and boneless chicken wings at 130F. CDI-Items were voluntarily discarded. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Cole slaw and salsa held in cold well above 41F. PIC stated facility is getting new cold well and the internal temperature was observed at 56F via internal thermometer. Items are placed on time reverted back to preparation time. VR in 3 days 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 .

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 hot dogs in reach in cooler without a date mark. CDI- PIC placed dates on items. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Observed freezer in back area in disrepair. Repair.

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.14 Post a handwash sign at each handsink. Observed back kitchen hand sink with no paper towels or soap and a missing hand wash sign. PIC stated that it had not been used until recently. CDI - PIC provided soap and paper towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa and coleslaw in the condiment cooler that were above 41 degrees. CDI - Items were voluntarily discarded and only non-TCS pickled condiments will be kept out until the cooler is repaired. Work order has been placed.

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 two bins of cheddar hot dogs older than 7 days. CDI - Items were voluntarily discarded.

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

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/FoodSaf PIC is not a CFPM. REPEAT

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: 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 . Observed coleslaw (7/28) held longer than 7 days. CDI - Coleslaw was discarded.

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 sticker residue on the exterior surfaces of multiple pans. Observed interior of microwave in need of cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open.

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/FoodSaf PIC is not a CFPM. REPEAT

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf No TPHC marked time on products, PIC discovered stickers were printed but never labeled on products. CDI- Products discarded.

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. Gaskets and bottom of reach in coolers/freezers 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. Floor in WIC dirty with lots of drinks on floor. Clean floor.

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 Person in charge shall be a serve safe certified food protection manager having completed an ANSI accredited food protection course for managers. No serve safe certified food protection manager or ansi equivalent present during the inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .Observed crispy chicken bites stored in hot holding at a temperature of 124F. Ensure that foods are maintained at least 135F or greater for hot holding. Crispy chicken bites discarded voluntarily by the manager during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cole slaw stored in customer self service area at a temperature of 46.6F. CDI- Cole slaw was discarded during the inspection voluntarily by PIC.

2-101.11 PIC shall be present during all hours of operation. -PF No serve safe certified food protection manager present during the inspection.

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 cole slaw opened yesterday without date mark present. Ensure that TCS are labeled with date after 24 hours.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. OBSERVED no certified food protection manager on site during inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf OBSERVED broom in front of handsink. OBSERVED slushy mix inside of handsink. CDI. PIC moved broom and was informed handsinks are used for handwashing only not to be used as a dump sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. OBSERVED cleaning need to be done to bottom shelf in the lowboy cooler on the opposite side of the hot dog rolling tray.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site at time of inspection.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed hot sandwiches on tpch held greater than 4 hours. CDI discarded products exceeding the 4 hour hold time.

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 damaged floor tiles in rear kitchen area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for hand washing .-Pf/ 6-301.14 Handwashing Signage - C Observed hand washing sink being used for activities other than hand washing. Observed hand washing signage missing from hand sink. CDI- Education was given on proper use and requirements for hand sinks. - 1 point.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chilli and cheese hot holding at less than 135 degrees inside of dispenser unit. VR/CDI- PIC discarded out of temp product and will make a return visit to ensure that unit is serviced. -1.5 points. Will make a return visit.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Facility is holding hot hold food items on time. Store SOP states the step by step process that explains how to handle foods on time but was missing info on what happens once the time has elapsed. PIC is to adjust SOP's to show that all foods holding on time are discarded within 4 hours. VR. 0 points.

7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P/ 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf Observed chlorine sanitizer in sanitizer bottle that was not labeled > than 200 ppm. CDI- PIC label sanitizer bottle and diluted sanitizer so that it is between 50-200 PPM. - 1 point.

3-501.13 Use approved thawing methods. Observed hotdogs thawing in stand still water in 3 comp sink without a constant flow of water. 0 points.

4-302.14 Sanitizing Solutions, Testing Devices - PF Facility is using bleach sanitizer but is lacking chlorine strips. CDI- EHS gifted the PIC chlorine test strips onsite. -.5 points.

Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food manager present.

Repeat: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed no sanitizer available for use. CDI: bleach sanitizer made up in spray bottle reading 50ppm.

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

Repeat: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Back handsink with bottled drinks inside sink basin. CDI: removed. 6-301.11 Provide soap for handwashing at each handsink. -Pf. No soap available at back handsink. CDI: soap provided.

Repeat: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. No sanitizer available for use. CDI: bleach was purchased and made up during inspection.

Repeat: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Cheddarwurst dogs and jumbo dogs observed inside reach-in cooler with unclear dates. Dates written in with black markers that had rubbed off and unclear. CDI: dates were clearly written on packages. Points not escalated due to improvement.

3-501.13 Use approved thawing methods. Packets of hot dogs were thawing improperly in standing water at 3-comp sink. Water observed at 100 deg F. CDI: hot dogs removed and stored inside cooler.

Repeat: 1 pt - 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed both handsinks at front and back area blocked and soda cans stored inside back handsink. CDI: items blocking handsinks were relocated and items were removed from handsink at back.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. 1.5 pts - Observed no sanitizer made up and available for use. CDI: bleach sanitizer was made up in spray bottle at proper concentration.

Repeat: 3 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. Observed hot dogs inside reach-in cooler not dated. According to manager these items could last up to 2 days. CDI: hot dogs were labeled. Risk Control plan will need to be completed and submitted within 10 days. Return visit needed by 2/10/18

General Comment: 0 pts - 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed inside cabinets below Polar Pop area and inside containers where syrups are stored.

Repeat: 0.5 pts. - 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal employee jackets stored on top of single service items.

Repeat: 2 pts. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC present.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. 1 pt. Observed no paper towels available in dispenser at both front and back kitchen handsinks. CDI: paper towels provided.

Repeat: 3 pts. 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 hot dogs in reach-in cooler that last for 2 days not dated properly. CDI: properly date marked.

Repeat: 1 pt. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed no thin probe thermometer available for checking thin masses of food. Verification required by 10/20/17

Repeat: 1 pt. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test strips available for checking quat sanitizing solution. Verification required by 10/20/17

General Comment: 0 pt. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jackets stored on shelf with customer packaged food.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC did not have food manager certification.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no knowlege of Employee Health Policy. PIC could not locate company's written policy. CDI: copy of written policy sent to e-mail and Employee Health poster board given. Verification required by 3/9/17 to ensure all employee have been trained on Employee Health.

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 Observed opened packets of hot dogs not dated inside reach-in cooler. According to PIC, products could last 2 days. Ensure products are dated once packet is opened. CDI: proper dates placed on outside of packet.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed food temperature thermometer could not be located. Verification required by 3/9/17 to ensure food thermometer is provided.

General Comment: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes stored on the floor of back room.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed quat test strips could not be located. Verification required by 3/9/17 to ensure test strips are provided.

General Comment: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed at coffee and slushy station. Observed slushy machine leaking.

Repeat - 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Bag of rags stored inside handsink at back of house. CDI - bags removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels in dispenser at back handsink. CDI - by restocking.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Jumbo hot dogs, cheddarwurst, and pepperjack dogs in reach-in not dated properly; 9 day dates placed on packets. CDI - by dating properly to reflect 7 days.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified food manager present.

Repeat - 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed rags and coffee machine blocking access to sink at front. CDI - all items moved. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap in dispenser at back. CDI - by providing. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in dispenser at front and back sink. CDI - by providing.

4-502.11(B) Provide accurately calibrated thermometers. -Pf Observed thermometer off calibration by about 8 degrees. CDI - calibrated during inspection.

General Comment - 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed one set of test strips water logged and other set with expired date of Sept 2010 and discolored. CDI - by providing.

Repeat - 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both side doors open to dumpster.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap in dispenser at hand sink at front register area. CDI - soap changed out. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in dispenser in back of kitchen. CDI - towels provided. Observed paper towels not available due to towels being stuck in dispenser at front register area. CDI - dispenser repaired and towels made available.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both lids open to dumpster.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed jackets stored over top of single service items at back of kitchen.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed a food thermometer with dried food debris on the probe. CDI- thermometer was recleaned.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one bottle of glass cleaner without a label. CDI- label was added. 7-201.11 Store toxic materials to avoid contamination. -P Observed one bottle of WD-40 stored over packaged noodles in the storage room. CDI- storage rearranged.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covering for the waste receptacle in the women's restroom.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the dumpster lids and doors open while not in use.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee coats and clothing stored over single use items on a storage rack.

2-102.11 Demonstration - C. At least one person with managerial responsibility shall be on site during all hours of food preparation and have an ANSI certification. PIC did not have ANSI certification.

2-103.11 (M) Person in Charge-Duties - PF. The person in charge shall ensure that food employees are informed of their responsibility to report information about their health and activities as they relate to disease that are transmissible through food. PIC was not aware of the employee health policy. CDI by providing employee health policy.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Single use items shall be stored at least 6 inches above the floor. Observed paper and plastic cups being stored on the floor in the backroom.

4-302.14 Sanitizing Solutions, Testing Devices - PF. A test kid that accurately measures the concentration of sanitizing solutions shall be provided. Observed facility using quat based sanitizer but only had a chlorine test kit on site. VR in 10 days.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingPotentially hazardous food shall be hot held at 135 degrees F or above. Observed cheddar cheese hot holding at 129 degrees F. CDI, operator discarded cheddar cheese.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingUse proper date marking procedures when date marking potentially hazardous food. Observed facility not date marking correctly after commercial packaging is open and facility date marking product when received. Potentially hazardous food shall be stored for 7 days at 41 degrees F or below and 4 days between 42-45 degrees F. CDI by instruction and improvement made since last inspection.

3-304.14 Wiping Cloths, Use LimitationWet wiping clothes shall be stored in sanitizer in between uses. Observed a wet wiping cloth stored on drainboard of 3 compartment sink and on counter near chedder cheese dispensor. Repeat.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringStore clean utensils in a clean, dry place. Observed several tongs stored between wall and scrubbing brushes at 3 compartment sink. CDI by instruction, operator relocated utensils for cleaning.

4-501.11 Good Repair and Proper Adjustment-EquipmentReplace/resurface rusty shelving in low reach-in unit at display floor. Observed rusty shelving in low reach-in refrigerator.

4-602.13 Nonfood Contact SurfacesGeneral Comment: Nonfood contact surfaces of equipment shall be free from accumulation of soil. Observed debris accumulating on shelving above 3 compartment sink.