CIRCLE K # 5105

2-102.11 (A) - (C )(1), (4)-(16) 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 the operation of the food establishment. -Pf. OBSERVED employees unable to answer questions about food processes and where items necessary for food operation are found. Education material was provided to PIC to assist in food sanitation. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a CFPM onsite during inspection. REPEAT

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy at facility. Manager stated that she is updating her files. EHS gave PIC health policy forms for employees to read and sign. VR needed 6-13-25 For more information on employee health policy, 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 Observed no vomiting diarrheal clean up instructions at facility. CDI. PIC WAS PROVIDED with a written plan. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed employees are not washing hands in the facility. Hand sink upfront has not been used. Employees stated that they sometimes use the sink in the bathroom. Education was provided on hand washing and also encouraged to use the sink in the kitchen to wash hands.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed the back handwashing sink blocked by boxes. CDI PIC moved the boxes. 6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap in male bathroom. CDI. PIC replaced. 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. Observed 2 container of pico rolls with a date. CDI: Item was voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.17 (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 the RI without dates. CDI. PIC 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in back kitchen area.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees without hair covers.

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 food debris build up in small reach in cooler and micro wave. Hand sinks needs to be cleaned as well

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a CFPM onsite during 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 the back handwashing sink blocked by a mop bucket. CDI PIC moved mop bucket.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a CFPM onsite during inspection. REPEAT

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy at facility. Manager stated that she is updating her files. EHS gave PIC health policy forms for employees to read and sign. VR needed 6-13-25 For more information on employee health policy, 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 Observed no vomiting diarrheal clean up instructions at facility. Manager stated that she has ordered a new kit. CDI EHS gave 4 page instructions to PIC For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed boiled peanuts in steam well below 135F. CDI PIC 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 pico below 41F at hot dog station. CDI PIC 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bottle stored on counter next to hot dog station. CDI PIC moved sanitizer spray bottle.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a CFPM onsite during inspection. 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. REPEAT. Observed no soap at back handsink. CDI: Soap was placed at hand sink. 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: paper towels were placed at sink.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plastic lids with stickers and sticker residue while being stored as clean. CDI: Items were placed to be rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed pack of hot dogs sitting in sink thawing at room temperature. CDI: Hotdogs were placed in prep unit.

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

REPEAT 6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed hand sink in back without soap. CDI: Soap was placed at sink. REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed toy being stored inside hand sink. CDI: Item was removed.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plastic lids with stickers and residue while being stored as clean. CDI: Items were placed to be rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed container of hotdog rolls with a date of 9/8. CDI: Item was voluntarily discarded. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in back kitchen area.

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 food debris build up in small reach in cooler and sides of hot roller.

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 walls in back kitchen area in need of cleaning. Points not escalated as previous violation was corrected.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager observed during inspection. -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. Observed large linen holder stored blocking hand sink. CDI- linen holder was removed -REPEAT 6-301.11 Provide soap for handwashing at each handsink. -Pf Did not observe soap at front hand sink. CDI PIC provided soap -REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a large amount of dried pink syrup in hand sink. CDI-Education was provided to only use hand sink for hand washing and hand sink was sanitized.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 2 tongs stored clean with grease and food debris at roller grill area. Tongs had not been used today. CDI-tongs were placed in 3 compartment sink For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed milk based French vanilla creamer and milk based half and half without date labels in creamer dispenser cooler. CDI-PIC labeled milk based creamers with yesterday’s date. -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 .

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 interior of microwave and back of house hand sink in need of cleaning as well as cleaning needed on counter tops where creamer stations, drink dispensers, and roller grill are located. -repeat

5-205.15 Maintain a plumbing system in good repair. Observed men’s toilet out of order, observed 3 compartment sink with leak at faucet. Repair

6-402.11 Toilet rooms shall be conveniently located and accessible to employees during all hours of operation. Observed men’s restroom out of order. Until men’s restroom is repaired women’s restroom will be used as a unisex restroom for all employees. 6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed dirty hand sink in women's restroom.

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 cracked floor tiles in women’s restroom. Repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed on floors and walls of women’s and men’s restroom as well as floors of back area where 3 compartment sink is located.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager during inspection. 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. Observed boxes stacked in front hand sink. CDI: Boxes were relocated. -REPEAT- 6-301.11 Provide soap for handwashing at each handsink. -Pf Did not observe soap at front hand sink. CDI PIC provided paper towels 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Did not observe paper towels at back hand sink. CDI-PIC provided paper towels

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 three containers of hot dogs/sausages and one large container of salsa in the reach in cooler as well as 3 Canadian bacon, egg and cheese croissants without date marking. CDI-PIC discarded salsa and croissants and properly dated hotdogs with yesterday’s date. -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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Did not observe a test kit for 3 compartment sink. VR- a 10 day verification visit will be conducted to verify test kit in facility.

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 interior of microwave and back of house hand sink in need of cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed faucet leak at 3 compartment sink.

REPEAT 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed boxes stacked in front of and inside of hand sink in the back. CDI: Boxes were relocated.

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 three containers of hot dogs/sausages without date marks. CDI: PIC dated 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 .

REPEAT 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P. Observed can of raid in kitchen area. CDI: PIC voluntarily discarded item.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed multiple bags of trash and other items scattered around waste enclosure. Remove items.

Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC without certification.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed box of product inside basin, blocking access to hand sink. CDI, box removed.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed can of household Raid in establishment. CDI, item discarded by PIC.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed pack of hit dogs thawing in container of still water. CDI, item moved to reach in cooler to thaw.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed soiled toilet at restrooms. Need 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 build up on faucet handles at hand sink in back. Need cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC without certification. PIC states she has taken the course and is waiting for certification to be mailed.

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 procedures. CDI, EHS educated PIC.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink near 3 compartment sink. CDI, Paper towels provided. Repeat: 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at men’s restroom. CDI, soap provided.

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 on faucet at hand sink in storage room. Need cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed loose hand sink near drink dispenser at front. Observed hand sink rusting at edge where its fixed to wall. Need 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 and mold on and around ceiling vent where milk dispenser is at. Need repaired/replaced. Observed water leaking in from wall behind cabinets in storage room. Need repaired.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at men’s rest room. CDI, soap provided by PIC.

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 at facility. Verification required.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug on dumpster.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed PIC briefly rinse hands and not wash adequately. EHS explained to PIC hand shall be throroughly washed for 15 seconds with soap and water. CDI, PIC washed hands.

5-205.11 (B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food debris in hand wash sink by slushy machine. PIC states that customers dump food and drink in sink. PIC states sink is maintained clean every day. CDI, debris removed from sink and cleaned.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed left over food debris in microwaves.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Food employees demonstrated poor understanding of employee health policy. CDI. Explained employee health policy and pointed out the employee health sign that was provided on the wall. It is imperative that food employees understand policy to ensure food safety.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF/6-301.12 Hand Drying Provision - Observed no paper towels at the outside hand sink. near drink machine. Hand sink in back prep area and in front area were both being blocked off and inaccessible. CDI- education was given, hand sinks were unblocked and made accessible. - 1 point.

7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P PIC made sanitizer greater than 400 ppm. (too strong).. PIC and EHS worked together to ensure proper sanitizer of proper concentration is being made. Advised that disinfectant shall only be used for non food contact surfaces. 0 points.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands. -Pf Hot water at 3 comp sink faucet was not reaching 120 F that is needed to wash dishes in 110F. Water only reached 115F max. Will do a VR check to ensure hot water meets peak hot water demands No signature due to Covid19

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

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Food employees demonstrated poor understanding of employee health policy. CDI. Explained employee health policy and pointed out the employee health sign that was provided on the wall. It is imperative that food employees understand policy to ensure food safety.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf COMMENT: Observed frozen coke can in handsink. CDI. Coke was moved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P COMMENT: Observed slaw cold holding at 44F. CDI. Had employee replace with new slaw at 41F.

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 charboiled burger and bbq pork sandwich in reach in customer cooler with a disposition date mark of 6/21. Employee noted the time stamp gun was not working properly. CDI. Had employee relabel with correct dates.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Thermometer provided during inspection was dial top without a thin probe. I will return within ten (10) days to verify compliance of violation.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris at the following: inside the auto-sham, inside of both microwaves, on the outside and inside of cabinetry along the, and the outside of the drink fountain nozzles. Repeat; full points.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed both hand sinks without paper towels. CDI PIC provided paper towels.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor debris on nonfood parts of ice chute on drink machine and back parts of soda machine. Make sure to increase cleaning frequency. REPEAT

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed dumpster doors open and minor debris/litter. Make sure to keep clean.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed in bathrooms absorbent tiles. Make sure to replace with smooth, easily cleanable and non absorbent. Low Risk no points deducted due to no association with food borne illness. REPEAT.

2-101.11 PIC shall be present during all hours of operation. -PF 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC servsafe is not currently valid.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor debris on slushie dispense and soda dispensers. Make sure to increase cleaning frequency. REPEAT Points decreased due to effort provided for cleaning.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed in bathrooms absorbent tiles. Make sure to replace with smooth, easily cleanable and non absorbent. Observed in mens restroom part of wall behind toilet minor wall damage making it not smooth and easily cleanable. Make sure to keep in good repair.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed 71F max. water at the handsinks- vr within 10 days.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Thermometer was reading 28F in icewater today- cdi calibrated during inspection.

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

4-501.11 Maintain equipment in good repair. Observed gaps around the customer handsink today- caulk these gaps so it is easy to clean and so water cannot leak under the cabinet as it has done in the past. Torn gasket on the 1 door lowboy.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up on counters, under customer handsink, underside of slushie dispensers, and sides of equipment.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water in the facility. Reached only 71F during inspection. VR within 10 days.

5-501.16 Provide waste bins in required areas including at handwash sinks. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug on the dumpster today. There is no convienient trash cans near the kitchen handsink.

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. Build up on walls and wall pipe in the kitchen. Observed build up in the kitchen floor drain.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed breakfast rolls holding at <135F today- discarded to correct.

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 bagged linen stored on the floor today.

4-501.11 Maintain equipment in good repair. Observed a gap around the customer handsink which is causing water to leak below the sink.

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 sinks, side of equipment, and under customer handsink.

5-501.113 Covering Receptacles - C 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed garbage dumpster with the top lid left open and it is missing a drainplug.

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 walls in the kitchen.

6-202.11 Light Bulbs, Protective Shielding - C Observed no light shield on the lights above the 3 comp. sink.

Observed no certified food protection manager onsite today. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P No warm water present in facility to wash hands. VR within 10 days.

Observed no hot water at the handsinks today. VR within 10 days. 5-202.12 Provide at least 100F water at handsinks. -Pf

Observed hot dogs opened 1-2 days prior with no date mark- back dated to two days to correct. 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 a box of lids stored on the floor today. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.

Observed a torn gasket on the low boy and a gap on the counter around the customer handsink. 4-501.11 Maintain equipment in good repair.

Observed build up on the non food contact portions of the slushie machines, pipes at the 3 comp sink, and under the customer handsink. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed no hot water available under pressure at any of the sinks today. VR within 10 days. Staff states that hot water from the coffee pot is being used to clean. 5-103.12 Provide water under pressure to all fixtures.-Pf

5-202.12 Provide at least 100F water at handsinks.-Pf 6-301.14 Post a handwash sign at each handsink. No handwashing sign in men's room. No hot water available. CDI - Handwashing sign left with staff to post; hot water heater had been turned off by accident. Hot water heater turned back on and available at handsinks.

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 Buffalo ranch chicken rollers reheating for more than 2 hours and still not up to 135F. CDI - Discarded.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. No hot water available to wash dishes. All test strips are beyond expiration date. CDI - Hot water restored by turning hot water heater back on. VR - Will return withing 10 days to verify facility has test strips.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Wipe crumbs and food debris out of low prep cooler gasket.

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. Clean soda syrup spills from floors.

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at front handsink. CDI - Soap dispenser placed at handsink. Repeat. Improvement from last inspection noted.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Buffalo chicken rolls, egg rolls, and hamburger holding below 135F. CDI - All reheated to 165F+.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Apples for sale on display with no protective wrapping or sign to indicate that they must be washed before consuming. Wash and wrap apples or post sign indicating the apples must be washed before consuming.

3-302.15 Wash fruits and vegetables prior to use. Apples on display with stickers still present aned no sign to indicate they have not been washed. Wash and remove stickers or post sign to indicate the apples must be washed before consuming.

5-205.15 Maintain a plumbing system in good repair. Water leaking and running out from under baseboard. Repair.

6-301.11 Handwashing Cleanser, Availability - PF: Need hand soap at front hand sink. 6-301.12 Hand Drying Provision - PF: Paper towel dispenser at front sink not operating properly. Need paper towels at back hand sink.

3-305.11 Food Storage-Preventing Contamination from the Premises - C: Discontinue storing soda syrup(bag in the box) on the floor. Must store all food 6 inche up off of floor.

2-402.11 Effectiveness-Hair Restraints - C: Must provide hair nets or hats for when handling foods. Were not handling food at the time of inspection.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean ceiling tiles above freezer.

6-301.12 Hand Drying Provision - PF. Observed no paper towels at the handwashing sink beside the three compartment sink upon arrival. CDI- paper towels were provided.

7-201.11 Separation-Storage - P. Observed chemicals being stored on the three compartment sink. CDI- chemicals were removed from the three compartment sink.

4-302.12 Food Temperature Measuring Devices - PF. Observed no thermometer present. VR: 8/24/2014.

2-401.11 Eating, Drinking, or Using Tobacco - C. Observed an employee drink being stored with the hot dogs in the reach in freezer. CDI- employee drink was voluntarily discarded.

General Comment: 3-602.11 Food Labels - PF. Observed cookies, brownies, cakes, danishes and muffins for single service sale without a list of ingredients. CDI by instruction.

3-307.11 Miscellaneous Sources of Contamination - C. Observed apples for sale without a barrier to protect the apples from cross contamination. CDI- Manager was told to wrap the apples in saran wrap before service to the public.

2-402.11 Effectiveness-Hair Restraints - C. Observed an employee putting hot dogs onto the hot holding unit without a hair restraint.

An effective employee health policy shall be in place at all times to prevent foodbourne illnesses. Observed no employee health policy present. CDI- employee health policy template was given to PIC.

All non food contact surfaces shall be clean to sight and touch. Observed storage on the 3 compartment sink.

Wet wiping cloths shall be stored in sanitizing solution when not in use. Observed wet wiping cloths throughout the facility. CDI- wet wiping cloths were placed in satizing bucket.

Three compartment sinks shall not be used for storage or drinks. Observed drinks being stored in the three compartment sink. CDI drinks were removed.

Employee drinks, food, and personal items shall be stored in a designated area. Observed employee drinks and food and personal belongings on the food prep table area.