CIRCLE K #4747

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap present at hand sink near three compartment sink. PIC stated that they will go purchase soap to have at hand sink. **REPEAT** -2- 10-day VR Required. 5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf EHS observed that facilities only hand sink is located in the back room next to the 3 compartment sink. EHS had to walk through entire facility to back room to wash hands then return to front of facility to begin inspection. There is no prep space in the back room where the hand sink is located. All food prep occurs at front counter were hot dog roller is located. Staff told EHS that they wash hands in the restroom as it is more conveniently located. EHS advised that this is not permitted and all hand washing for food prep shall be conducted at the handsink in the back room. 10-day VR Required.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed both microwaves at customer self service area in need of more frequent cleaning. EHS observed several dishes in back room with visible food debris present. PIC stated that a majority of the dishes would be removed as they are no longer needed. CDI- Item were taken to be w/r/s. -0- 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 has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). EHS observed four containers of hot dogs in WIC with date marks of 3/30-4/15. EHS advised to staff that they are only permitted to keep the hot dogs for 7 days once opened (included the day the product was opened). Facility uses an automatic printing system so EHS advised that they should inquire about changing it internally. CDI- PIC voluntarily discarded the hot dogs. **REPEAT** -3- 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. EHS observed that bottom of all reach in freezers in the back room in need of more frequent cleaning. -0-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC stated that they use the county employee health policy, however, they were unable to obtain the signed health agreements. CDI- EHS provided facility with updated employee health agreement via email which PIC printed for staff to sign. **REPEAT** -1- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap present at hand sink near three compartment sink. CDI- PIC replaced soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink by the three compartment sink. CDI- PIC replaced paper towels.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P Observed five containers of hot dogs/sausages in the lowboy unit at the counter with no date mark. CDI- PIC stated that they opened the packages yesterday and EHS allowed PIC to date items. **REPEAT** -3-

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in spray bottle over 500ppm for Quaternary ammonia sanitizer solution. CDI- PIC corrected sanitizer concentration to correct levels. -0-

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf PIC unknowledgeable on how to date mark food items in facility, TPHC procedures, and employee health. EHS provided education for employee health during visit. Ten day VR required. (1) A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with 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. No CFPM present during inspection. 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 PIC stated that employees go through online training but could not remember specifically what information is covered. PIC unable to access information as it is provided online during onboarding. CDI - EHS provided food employee reporting agreement to be used if online copies cannot be obtained. (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 utensils used for preparing foods being stored in hand washing sink. PIC stated these were left from the shift before. CDI - PIC removed utensils and placed in three-compartment sink for wash, rinsed, and sanitize. (0)

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 two packages of brauts, chicken wings, hash browns, and pizza tornadoes in reach in cooler without date marks. CDI - PIC stated items were opened today and added written labels to items. (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 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 chicken sandwiches and pizza tornadoes held beyond four hours. CDI - PIC voluntarily discarded food. (1.5)

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no accessible thin probe thermometer during inspection. Facility has one that is not currently working and two that are not approved thin probe thermometers. VR required in ten days to observe compliance. (0.5)

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 packaged to-go cups being stored on the floor by the three-compartment sink. CDI - PIC moved to approved storage area. (0)

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open to trash and cardboard receptacles. Please keep closed. REPEAT. (0.5)

6-501.16 Store mops for air drying after use. Observed mop being stored in standing water by the mop sink. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed wood exposed and unsealed by mop sink area. (0)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal drinks being stored in reach in cooler where hot dogs and brauts are stored for service. (0)

2-102.12 (A) Certified Food Protection Manager. Observed PIC did not have CFPM certificate.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing jewelry while working with food. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without a hair cover.

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 cleaning needed in micro wave.

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

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed dark brown substance in hand soap dispenser at hand sink next to three compartment sink. PIC stated they are installing another soap dispenser soon. Replace soap. -0pts-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed spatula and spoon with food debris on food contact surface stored as clean. CDI- PIC put utensils in three compartment sink to be washed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Through conversation with PIC, tongs used to handle food are being washed once per day at the end of the night. Wash every 4 hours. -1.5pts- 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 .

4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed utensils stored as clean in drawer with debris in the bottom. Remove utensils to be rewashed and clean bottom of drawer. -0pts-

2-102.12 (A) Certified Food Protection Manager. Observed PIC did not have CFPM certificate.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Establishment does not have written procedures for the clean-up of vomiting and diarrheal events. CDI: Educated and provided the PIC with a template plan to be implemented.

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 with a discard time of 7:40 am and hot sandwiches of a discard time of 10 am. Both exceeded time limit. CDI PIC discarded all expired time items.

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 cleaning needed in bottom of reach-in freezers. Repeat

5-205.15 Maintain a plumbing system in good repair. 3 compartment sink faucet pressure in need of repair. Reroute handle to spray nozzle will not shut off and redirect to faucet. Hot and cold water still dispensing from spray nozzle at adequate pressure. Repeat

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rags and spray bottles stored at handwashing sink. CDI-PIC moved items.

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 container of slaw without date mark. CDI-PIC discarded food. 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 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 cleaning needed in bottom of reach-in freezer. **Improvement from last inspection; point deduction not increased.

5-205.15 Maintain a plumbing system in good repair. 3 compartment sink faucet pressure in need of repair. Hot and cold water still dispensing from spray nozzle at adequate pressure.

REPEAT 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Drain plug on right dumpster is missing. Contact waste management for new drain plug.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed opened bags of hot dogs and rollers without opening date mark. CDI-Employee and PIC were able to verify with EHS that items were opened yesterday. Item date mark stickers printed and placed on bags.

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 buildup under no food contact surfaces of slushie machine dispensers.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Drain plug on right dumpster is missing. Contact waste management for new drain plug.

2-102.12 (A) Certified Food Protection Manager. Observed PIC did not have CFPM certificate. Repeat.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a sleeve of single use cups stored in back handwashing sink and trash cans blocking access to sink. CDI-Items were moved by PIC.

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. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed no written procedures for hot hold TPHC items at hot display case. Stickers are printed off for items that are reheated and display a holding time of 4 hours. However there are no written procedures for initial temperature of food going into TPHC or discard procedures. CDI-EHS filled out TPHC template with PIC and provided to facility.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single services items in box stored on the floor in back 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. Minor debris and buildup observed in bottom of back reach-in freezers and under dispensers of slushie machine.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on walls in back dishwashing area and splatter above handwashing sink on wall. Repeat.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager present. 2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC was knowledgeable and able to answer food safety related questions pertinent to facilities operations but facility had priority items out of compliance.

2-102.12 (A) Certified Food Protection Manager. Observed PIC did not have CFPM certificate.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Current Employee Health policy does not include Salmonella nontyphoidal. CDI: Educated the PIC and provided an updated Employee Health acknowledgment form to properly inform food employees.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Establishment does not have written procedures for the clean-up of vomiting and diarrheal events. CDI: Educated and provided the PIC with a template plan to be implemented.

REPEAT VIOLATION: 6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap available at one of the handsinks behind the counter. CDI: soap provided.

REPEAT VIOLATION: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed no sanitizer set up and available for use. CDI: quat sanitizer was made up at proper concentration in spray bottle. Points not escalated due to improvement and nature of violation. Soda nozzles at drink station observed clean.

REPEAT VIOLATION: 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 with incorrect expired date. PIC stated that hot dogs were opened yesterday. CDI: hot dogs were properly dated. Observed tornadoes that were opened inside reach-in without a date. CDI: discarded. Observed products dated for 10 days. PIC stated that the system will have to be changed to reflect 7 days.

REPEAT VIOLATION: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed prepackaged food in boxes stored directly on the floor at customer area. No points were deducted due to different violation from last inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet and soiled cloths laying on counter surfaces.

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

4-501.11 Maintain equipment in good repair. Observed slushy machine and soda bib pumps leaking and in need of repair. Observed half of the roller on roller grill are not turning and needs to be repaired.

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 splatter and residue on floors, walls, and ceiling inside WIC and back stock room where 3 comp sink is located. General Comment: Limited food service due to lack of staff. No hot food being served. Discussed prepackaging of pizzas with PIC or alternate means of compliance.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: no paper towels at designated hand sink. CDI- supplied

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice chutes at beverage self-serve station with pink and black build-up.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found tornados 133F at ends in hot holding equipment. Center of tornados was 140F. CDI- moved tornados to back of hot holding equipment.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Opened food to be displayed on rollers not date marked. CDI- allowed to date mark.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P: 3-306.13(c) Pf: Consumer self-service operations such as buffets and salad bars shall be monitored by food employees trained in safe operating procedures. Pico at condiment station observed with container lid open after customer use. No monitoring noted. Pizzas on display not packaged as per permit. Not protected from contamination from customers. Gave PIC options for display. Verification within 10 days.

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

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

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee do work outside of prep area, grab mop and then donned gloves prior to food prepping. Educated the employee on proper hand washing needed prior to donning gloves. CDI- hands were washed prior to inserting gloves. 0 point.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Quat sanitizer in 3 comp sink was weak. CDI- 200ppm quat sanitizer was used to replace out of compliance sanitizer. -1.5 points.

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 pepperoni pizza held on time in hot box without timer on. CDI- timer was placed for 1 hour discard on pepperoni pizza.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C observed very soiled debris on soap dispenser and 3 comp sink in back utensil room. Observed soiled debris on prep station for pizza. General cleaning throughout.

Repeat: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Back handsink blocked. CDI: made accessible. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No paper towels at front and back handsink. CDI: paper towels provided.

Repeat: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Quat sanitizer in spray bottle recorded at 0ppm. CDI: corrected to 200ppm. Points not escalated due to nature of violation.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Sweet and spicy brats inside reach-in opened yesterday not dated. Angus beef brats inside reach-in opened on 7/17 not dated. CDI: brats properly dated.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Spillage/residue inside cabinets at slushy station and back office/storage room.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink next to threecomp sink blocked by several items and employee using handsink to wash off drain plug. CDI by intervention and education and clearing blockage. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink next to three comp sink. CDI by replacing soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink next to three comp sink. CDI by providing paper towels.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris build up on nozzels of drink dispensers.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili from dispenser measuring below 135F. CDI by voluntary discard.

4-501.11 Maintain equipment in good repair. Observed damaged handle on door of walk in cooler and broken gasket on reach in cooler.

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 paper towel dispenser at handsink next to bathroom.

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 employee wash hands and recontaminate by turning off faucet with bare hands. CDI by intervention and education by EHS.

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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of bleach sanitizer labeled as cleaner. CDI by having employee relabel bottle. REPEAT

4-501.11 Maintain equipment in good repair. Observed broken door handle on walk in cooler.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed very little oversight of staff or facility. PIC is a certified food protection manager but the rules of the food code are not being met and the staff is not being properly trained.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink in back of facility blocked by trash bins and storage crates. CDI by removal of obstructions. Observed PIC attempted to dump bleach down the drain of a handsink. CDI by intervention by EHS.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in bottle at front of stored used for sanitizing utensils at near pure bleach concentration. CDI by mixing of a proper concentration of sanitizer by EHS. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed very heavy build up of debris and residue on fountain drink nozzels.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at near pure bleach concentration. CDI by proper mixing of sanitizer by EHS. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle labeled as sanitizer filled with bathroom cleaner. CDI by relabeling the bottle with proper label.

4-501.11 Maintain equipment in good repair. Observed broken gasket on reach in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy food debris build up inside of microwave.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink in office area blocked off by trashcan and moving trolley. CDI by clearing path to handsink.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P PIC stated that tongs are not being cleaned every four hours as required. CDI by removal of tongs to three comp to be cleaned. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzles with debris build up. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 3 eggrolls below 135F. CDI by voluntary discard.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bottle of sanitizer filled with nearly undiluted bleach. CDI by discarding and remixing the sanitizer to proper concentration. REPEAT.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service article stored on floor of storage room. CDI by removal to proper storage location.

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 debris build up on floor near soda syrup and on ceiling above 3 comp.

2-103.11 (M) Person in Charge-Duties - PF Observed that PIC could not locate employee health policy and could not provide sufficient information regarding symptoms and diseases that employees should not come to work with. VERIFICATION REQUIRED by 02/17/2017.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P PIC stated that tongs used for griller items were not being cleaned and sanitized every 4 hours. CDI: Both pairs of tongs were sent back for proper W/R/S procedure. REPEAT. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed most soda machine nozzles with heavy residue inside them. PIC stated that they are not cleaned regularly. REPEAT.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed spray bottle of undiluted bleach used for a sanitizer. CDI: PIC rinsed and diluted the bottle of bleach then tested with chlorine strips until proper concentration was reached. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed glass cleaner stored in the bottle labelled sanitizer and the bleach in a bottle labelled as both bleach and glass cleaner. CDI: PIC dumped glass cleaner and stated new bottles would be ordered.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer in the under-counter cooler near griller.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed torn gasket in under-counter cooler near griller area.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink nearest the 3 compartment sink. CDI- paper towels provided. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the hand sink nearest the 3 compartment sink. CDI- soap provided.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed multiple soda nozzles with large amounts of debris accumulation on the inner nozzles. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P PIC stated the tongs used for handling hot dog items are not cleaned/sanitized every 4 hours. CDI by instruction.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed coffee creamer boxes stored on the floor in the walk in cooler.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have ANSI food safety certification.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed several soda nozzles with debris accumulation on the inner nozzle portion.

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 soda syrup on the floor in the managers office.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. On duty employee does not have ANSI certification.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed handsink nearest the 3 compartment sink without any soap in the dispenser. Employee was unable to refill during inspection. VR required in 10 days. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handsink nearest the 3 compartment sink. VR required in 10 days.

|2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed opened employee beverage stored atop open hot dogs. CDI-removed

4-501.114 Maintain sanitizer at correct concentrations. observed sanitizer at over 400ppm. CDI-remade to below 200ppm

-204.112(B) Provide an air thermometer in cold/hot holding equipment. observed store in need oF thin diameter probe. VR

3-306.11 Protect foods from customers. Observed apples not shielded from cunsumer. CDI-facility will install sign or wrap apples

6-301.11 Handwashing Cleanser, Availability. Each hand sink shall be provided with soap. Observed no soap at back kitchen handwashing sink.5-205.11 Using a Handwashing Sink-Operation and Maintenance. A handwashing sink may not be used for purposes other than handwashing. Observed hand sink next to hot dog rollers being used for rinsing wiping cloths and rinsing spray bottle.Will return Friday September 13th to ensure compliance has been continued.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness. maintain approved sanitizer available and at proper strength. Observed no sanitizer available during inspection. CDI by making up proper strength sanitizer.Will return Friday September 13th to ensure compliance has been continued.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Properly date mark TCS RTE foods which are held for more than 24 hours after opening or preparing. Observed pouch of fully cooked cheddarwurst hot dogs opened and not dated. CDI by dating, instruction.

7-102.11 Common Name-Working Containers. Observed spray bottle with factory label of sanitizer containing glass cleaner instead. CDI - emptied.

4-203.11 Temperature Measuring Devices, Food-Accuracy. Observed thermometer reading 7 degrees F too low (112F versus 119F). CDI - calibrated.

3-304.14 Wiping Cloths, Use Limitation. Damp wiping cloths shall be held between uses in container of sanitizer. Observed damp wiping cloth stored on edge of hand sink upon arrival of inspector.

3-304.12(C) In-Use Utensils, Between-Use Storage. Tongs for hot dogs must be removed to be washed, rinsed, santized, and air dried at least every 4 hours. PIC stated that tongs are W/R/S once per day, at night, and she was not sure how this was accomplished. CDI by setting up W/R/S process in kitchen and processing tongs. Recommend facility get spare sets of tongs if stopping to W/R/S every 4 hours is burdensome.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing. Observed stack of coffee filters sitting uncovered on top of urns.

4-501.14 Warewashing Equipment, Cleaning Frequency. Clean 3 comp sink at least every 24 hours. Observed heavily soiled 3 comp sink which cannot be used as is for cleaning tongs and soda nozzles.