CIRCLE K #8403

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed bags of clean linens and cases of single-serve cups blocking handsink by the 3-compartment sink. CDI: PIC moved above mentioned items so that employees had easy access to handsink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer basin full of QUAT measuring 0ppm. CDI: PIC dumped out sanitizer basin and refilled with properly concentrated QUAT sanitizer. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed three containers of jumbo wings hot holding in HH case 2 below 135F. PIC stated these were reheated around 8:45AM this morning. CDI: PIC voluntarily discarded jumbo wings and reheated a new batch of wings to place in the hot holding unit. All other TCS food items in hot holding were at proper temps. 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 .

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. 4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed two cases of single-serve coffee cups stored directly on the floor, inside the unisex restroom. CDI: PIC removed cases of single-serve articles off of the floor and out of the restroom to prevent contamination.

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 soiled interior surfaces of lowboy cooler located underneath HH rollers at customer self-serve area. Increase cleaning frequency.

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 edging on wall by can wash, exposing unsealed wood underneath. Observed soap dispenser at front handsink fallen off the wall, where employees have to manually pump the liquid soap and place back onto the counter to wash their hands. Repair above mentioned items. REPEAT VIOLATION.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed a food employee wash his hands at the handsink and then turn the faucets off without using a protective barrier, thus re-contaminating his washed hands. CDI: PIC had food employee re-wash his hands to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed torn gasket on bottom portion of the lowboy cooler located underneath the HH rollers. Repair/replace torn gasket.

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

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 soap dispenser at front handsink not in order. Employees are manually pumping the foam soap from the detached soap dispenser. Repair soap dispenser.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at sink. CDI Soap replaced.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in WIC that are for reheat/TPHC and resale that were holding above 41F for an unknown amount of time. WIC ambient was 43F. CDI Items voluntarily discarded. Items for reheat and hold will be held 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for TPHC. PIC stated paper had been discarded by another person. Facility must have written procedures on hand at facility for TPHC at all times. Did not observed sufficient TPHC procedures in any manual. CDI PIC printed out and filled out new form. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 a pizza with ending time of 7:33 still in service. CDI PIC voluntarily discarded. All other items were within four hour time limit.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employe working with food with no head covering.

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 front, handles and inside reach in coolers and freezers with build up, debris, and residue. Clean with more frequency. Observed improvement with soda and drink dispensers. Repeat

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpster doors open. Keep doors closed to prevent pests. Repeat 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed accumulation of leaves, branches and pallets in dumpster area. Area needs to be cleaned around dumpster area and be kept free of debris.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed coleslaw holding above 41F. CDI PIC 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 front, handles and inside reach in coolers and freezers with build up, debris, and residue. Observed coffee dispenser nozzles and metal push handle on soda machine with residue. Clean with more frequency.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items stored amongst resale items in RIC designate one area, below all items for customers in an order fashion for storage of personal items or use designated RIC. Repeat

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed PIC with no CFPM certification. Must have a CFPM on site when operating.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled shaker containing a white substance. Add accurate label.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife used for cutting food stored on top of a first aid kit and a bodily fluid clean up kit. CDI-EHS explained all in-utensils must be stored on a surface that is cleaned and sanitized every 4 hours. PIC moved knife to 3 comp sink to be W/R/S.

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 boxes of single-use gloves stored directly on the ground. CDI-PIC moved gloves to an elevated shelf.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee’s personal items stored on surface where food preparation occurs and over food storage. Designate a permanent space for employee belongings. CDI-Employee items were removed from prep area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - PIC lacks food protection manager certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 open package of smokey cheddar sausages dated 4/12-4/18, hot dogs labeled 4/12-4/28, and beef bean and cheese burritos labeled 4/7-4/14. Ensure items are discarded as appropriate and TCS items are only date marked for 7 days once opened or prepared. - CDI - PIC voluntarily discarded all TCS items with improper date mark labels. 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 food residue and debris in the interior of reach-in freezers and in hard to reach areas on counters between drink machines. Clean and increase cleaning frequency to maintain clean.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - REPEAT - Observed dumpster doors open. Keep doors closed to prevent pests. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - REPEAT - Observed multiple plastic bins and other miscellaneous equipment stored behind dumpsters on dumpster pad. Remove.

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 present during inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies present in back of house. Contact PCO for service.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed apple in container with other fruits with peelings (oranges/limes) in open grab and go cooler with no shielding, wrapping, or other means of protection from contamination. No disclaimer present in/on the cooler that produce must be washed prior to consumption. CDI - apple discarded.

5-205.15 Maintain a plumbing system in good repair. Observed small leak from back of house hand sink plumbing onto floor. Repair.

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 wooden pallets and other items in dumpster enclosure. Remove. Observed dumpster open. Dumpster is not shared. Keep dumpster closed to prevent pests.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed box of M&M’s stored on floor in back storage room. - 1 -

2-102.12(A) Certified Food Protection Manager - C Observed no certified food protection manager on staff. PIC stated her certificate expired earlier this year. At least one employee with supervisory and management responsibility and the authority to direct and control food prep shall be CFPM.

2-301.14 When to Wash - P Observed PIC wash her hands than contaminate her hands by not using a clean barrier to turn off faucet. CDI-EHS educated PIC on proper handwashing procedures and PIC agreed to wash heir hands again. Inform staff to use a clean barrier after washing their hands to turn off water faucet/nozzles.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed warewashing area handwashing sink blocked by service items and employee personal belongings. Keep all handwashing sinks accessible at all times.

4-602.11(E) Clean the equipment and utensils used for beverage dispensing nozzles and enclosed components to avoid contamination. Observed tea nozzles in customer self-service area with build up. Increase cleaning frequency of all dispensing nozzles.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee prepping food without a hair restraint. All food employees shall have a head covering when working with food and food equipment and utensils. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee prepping food with a wristwatch. EHS educated PIC for corrective action.

5-203.14 Backflow Prevention Device, When Required - P Observed hose connected to can wash without a blackflow prevention device. EHS informed PIC that they will need to either purchase a backflow prevention device or disconnect the hose when not in-use. CDI-PIC elected to remove hose when not in use. Note: if this violation continues the PIC will need to purchase an approved backflow prevention device.

6-501.12 Cleaning, Frequency and Restrictions - C Observed heavy accumulation of food debris and other debris under self-service area cabinets. Increase cleaning frequency.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed opened drink stored inside food box in rear freezer. CDI - Drink relocated. -1-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign posted at rear handsink near 3-comp. CDI - PIC given handwashing sign during inspection to post. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed missing soap at rear handsink near 3-comp and in customer restroom with a sign instructing customers to use main area handsink. CDI - Hand soap supplies at both sinks. -1-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cole slaw in cold unit holding at 65F. PIC placed repair order. -1.5- CDI - Unit turned in for service.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in-use wiing cloths stored under leaking tray for beverage dispenser. -0-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use cups stored on floor in 3-comp area and in outside storage room. -.5-

4-501.11 Maintain equipment in good repair. Observed the bathroom soap dispenser and the cold holding unit out of service. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup in all three basins of 3-comp sink. -0-

5-202.13 Backflow Prevention, Air Gap - P Provide at least a one inch air gap between effluent and flood plane of equipment. Observed 3-comp piping beneath the flood plane and piping at can wash below flood rim of can wash. -1- VR not later than 07/10/2020 to ensure piping has been shortened to restore air gap for prevention of backflow.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed handsink inaccessible for use upon entry. Waste food stored on handsink. CDI- handsink cleared for access. 5-204.11 Handwashing Sinks-Location and Placement - PF: A handwashing sink shall be located in warewashing areas. Observed no handsink in warewashing area. Repeat.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Build-up on ice chutes at beverage stations. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P: Tongs used for handling hot dogs and similar products at self-serve roller station not being cleaned every 4 hours according to PIC. CDI- tongs pulled and cleaned utensils brought out for service.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed over-stacked cups at beverage station. Lip contact surfaces exposed to contamination.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Observed PIC and employee not able to adequately describe Employee Health Policy and reporting requirements. CDI- Employee Health Policy sample form provided to PIC.

5-204.11 Handwashing Sinks-Location and Placement - PF: Observed no handsink available in rear room where 3-comp sink is located for warewashing.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found opened hot dogs and other roller items not date marked. CDI- voluntarily discard.

4-502.11(B) Provide accurately calibrated thermometers. -Pf: Food thermometer reading 40 F in ice bath. CDI Thermometer calibrated while on site.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food for food service on the floor of rear room.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed one handsink for food service. Sink being used as dump sink. CDI- sink cleared.

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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Observed opened packages of hot dogs with no date marking. CDI- allowed to back date.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: Observed no thermometer available in facility. Repeat. Verification needed.

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

6-301.14 Post a handwash sign at each handsink. No hand wash sign at handsink. CDI- supplied sign

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P: Tongs and container holding cole slaw at 68 F not cleaned since early am. CDI- utensils and equipment pulled and cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Cole slaw holding at 68F in condiment station. CDI- discarded. Unit was turned off. Unit turned on.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: No accessible thermometer found on site. PIC purchased thermometer that can take temperatures of food on site.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. No drain plug in waste container. Doors open on dumpsters.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food manager in the establishment during inspection. Certified food manager shall be present at all times of operation.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at 400+ ppm in spray bottle. Manufactures instructions state a concentration 0f 200 ppm for use. CDI, PIC diluted sanitizer to reach 200 ppm.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug on cardboard dumpster. Ensure dumpsters are equipped with drain plugs.

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 broken, chipped tiles in back storage area. Observed ceiling tiles not in place in storage area. Ceiling vent in bathroom was hanging off the ceiling.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed Boxes and brooms blocking access to handsink in back dish washing area. CDI by moving boxes enough to gain access to handsink.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Manager informed inspector that the tongs used to handle hotdogs and other items on the roller was only washed once a day. CDI by removing tongs for washing and sanitizing. Manager was informed that tongs must be washed, rinsed and sanitized at least every four hours.

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door to dumpster open and lid not covering the top opening.

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 chipped and missing floor tiles in the back storage area.

Observed hand sink blocked upon entering facility. Observed no paper towels at hand sink. Observed no hand wash sign at bathroom hand sink. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-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 breakfast sandwich at 116 in warmer, display case. CDI - PIC discarded. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

Observed yellow liquid in sanitizer container. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf CDI - Discarded by PIC

PIC stated that hot dogs are thawed on counter top. 3-501.13 Use approved thawing methods.

Observed frozen hot dog packages opened with other boxes stored on top, in contact with food product. 3-307.11 Protect food from contamination sources not specifically noted by code.

Observed storage on clean and dirty side of 3 compartment sink. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

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

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

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P. Observed no employee health policy in place. The two employees present today were not able to explain the policy with completeness. Emailed policy to PIC, will check back in ten days to ensure employees have been informed of their responsibilities. Verification visit required - date written at bottom of page near signatures.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no chlorine test strips available today. Facility has run out of quat sanitizer and is currently using bleach and water. Inspector verified proper concentration with her test strips. Facility has ordered more quat sanitizer and has quat test strips already. Verification required. Will return in ten days to check that test strips available match sanitizer in use.

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 floors in kitchen in poor repair. Observed loose baseboard tile near door to kitchen from front area. Observed some wall surfaces in poor repair. Observed some parts of can wash in poor repair. 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 better cleaning needed for kitchen floor, especially under and behind sinks, coolers, and racks. Observed area of cabinet beneath front hand sink to be heavily soiled and cluttered. Area needs to be emptied, cleaned, and restocked with only items which are necessary.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open can of personal drink stored in undercounter cooler alongside open package of hot dogs. CDI - voluntarily discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed back hand sink blocked. CDI -= PIC moved items so sink was accessible.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed several soda nozzles with buildup.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed all the pulled pork hot dogs on the hot dog roller in the "ready for service" section. They all measured 120F-126F. CDI - voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed dispenser for milk and half and half was keeping both products at 52F. Box states product must be refrigerated. CDI - voluntarily discarded. PIC will be calling manufacturer for repair. Meanwhile, prepackaged products will be used. They need no refrigeration.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in unisex 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 some areas of kitchen floor and can wash in poor rep[air. 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 better cleaning needed for back kitchen floor.

.6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed hand sink next to drink machine was soiled and stained with what appeared to be coffee stains. Don't empty coffee into this sink.

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 6 of the 8 light tubes burned out in kitchen. Observed floors in poor repair in some areas of the kitchen. 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 better cleaning needed for floors.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC not holding food protection manager certification.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed kitchen handsink blocked by crates of food. CDI - crates moved. 6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at kitchen handsink. CDI - soap provided.

.3-501.13 Use approved thawing methods. Observed several hot dogs in one package in undercounter cooler measured 68F. PIC explained they had been thawed that morning in sink of cold water. CDI - Instructed PIC to thaw under running cold water and to remove from thawing as soon as product reaches 45F.

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 for checking reheat temperature of wrapped hanburgers. VR - will return 8-29 to ensure compliance.

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 better cleaning needed for floors in kitchen and soda syrup room.

2-102.12 Certified Food Protection Manager - C. Ensure a certified food protection manager is on site at all times. Observed no certified food protection manager. Certified manager must be in place by January 1, 2014, or two points will be deducted from score.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF. A handwashing sink may be used for no purpose other than handwashing. Observed front handsink had been used as a dump sink for ice - crushed ice found inside basin. CDI - cleaned out.6-301.14 Handwashing Signage - C. Provide "employees must wash hands" sign in each restroom.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Properly date mark TCS RTE foods which will be held in facility for more than 24 hours after opening or preparation. Observed two opened packages of fully cooked hot dogs without any date marking. Write the date opened on the package when you open it, then discard within 7 days any remaining unused product. VR - will return Wednesday December 18 to ensure compliance.

7-102.11 Common Name-Working Containers - PF. Observed mislabeled bottle - one of two sanitizer bottles was labeled sanitizer but contained glass cleaner instead. CDI - contents discarded.

6-501.12 Cleaning, Frequency and Restrictions - C. Clean floors as often as necessary to keep them clean. Observed floors in kitchen with heavy soil buildup, especially under 3 compartment sink.6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C. Observed can wash pan cracked in two places.