CIRCLE K #3209

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rear handwashing sink blocked by cart and equipment. CDI - Cart and equipment removed for access. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink in food prep area. CDI - Paper towels were restocked. -REPEAT- -2 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding door open on dumpster. -0 points-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed facility signage, mob buckets, and cleaning supplies stored in front and inside rear handwashing sink next to three compartment sink. CDI - Items were removed to restore handwashing sink access. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handwashing sink next to three compartment sink. CDI - Soap was provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at rear handwashing sink next to coffee area. CDI - Paper towels were provided. -REPEAT- -2 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico de gallo and coleslaw in customer grab and go case cold holding at temperatures between 49F and 51F. CDI - Items were discarded. PIC has been advised to use thermometer to conduct frequent temperature checks of TCS foods. -REPEAT- -3 points- 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 bottles of sanitizer and spray cans of graffiti remover stored on shelving above single use napkins. CDI - Items were moved to designated chemical storage area. -0 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in rear of facility. -0 points-

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils, Observed in-use sanitizer bucket stored on floor. -0 points-

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 food containers and drinking cups stored on floor in storage area. -0.5 points-

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 non-food contact surface of ice chute at drink machine with build up of black residues. Recommend higher frequency and more thorough cleaning. -0 points-

6-501.16 Store mops for air drying after use. Observed stored mops still in mop buckets. -0 points-

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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee putting water into empty canal hand sink. CDI.. EHS educated facility on uses of hand sink. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at 2 hand sink. CDI soap was added 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed No paper towels or approved alternative for hand drying at 2 hand sink.. CDI Paper towels were provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed jumbo wings below 135F ..CDI. Items were voluntarily discarded.. 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 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 salsa above 41F see temp chart. CDI.. salsa 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink by office. CDI.. paper towels were added.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed jumbo wings below 135F ..CDI. Items were voluntarily discarded.. 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 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 above 41F see temp chart. CDI.. Pico was voluntarily discared 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed CFPM not at facility at time of inspection For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed debris in handwashing sink..CDI PIC cleaned sink and removed items 5-202.12 Provide at least 100F water at handsinks. Observed handwashing sink hot water @69F

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Southwestern taquitos, chicken wings, and nugget below 135. See temp chart. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink across from restrooms and next to coffee/creamer station. There was an issue with the dispenser not working properly. Paper towels were not readily accessible and easy to locate. REPEAT CDI: PIC provided paper towels close by handsink to be accessible.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken bites and taquitos in HH grab n go area with temperatures below 135F. PIC stated the products had been here for about an hour. Observed boiled peanuts being held in warmer at temperatures below 135F, PIC notice that water was almost empty in equipment, preventing it from keeping the product warm. CDI: PIC filled warmer with water and peanuts began reheating to reach 165F. PIC took taquitos and chicken bites to be reheated to over 165F. 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 .

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed pico de gallo and cole slaw in cold well topping station at 44F. PIC stated that these products had been in equipment for about 2 and a half hours. REPEAT CDI: pico and coleslaw taken to WIC to quickly cool to 41F or below. EHS observed temperature drop before end of inspection.

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 single service drink lids stored on floor next to slushy machines. REPEAT CDI: PIC moved box to a shelf.

4-501.11 Maintain equipment in good repair. Observed a RIC below hot dog rollers not in use and not functioning. PIC stated that it stopped working over the weekend and there is a work order in for this piece of equipment.

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 procedures provided for the cleanup of vomiting and diarrhea. CDI: gave facility copy of state plan written procedures on site.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drinks stored on prep surface next to turbo chef at front area. CDI: drinks were relocated.

Repeat: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink across from restrooms and next to coffee/creamer station. There was an issue with the dispenser not working properly. Paper towels were not readily accessible and easy to locate. CDI: PIC provided paper towels close by handsink to be accessible. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed back handsink blocked by brooms and trash can. CDI: trash can and brooms relocated.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda machine ice chutes with build-up. Increase cleaning frequency.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed pico in cold well customer area at 44F. CDI: pico was discarded. Improvement noted. No temperature issues inside the WIC cooler. Only 1 product out of CH temp.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: 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 jalapeño cheddar, cooked cheddar, and Italian dogs without date mark. CDI; dogs were voluntarily discarded due to PIC having no knowledge as to when hot dog packets were opened.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottle cleaner stored on prep surface at front cooking area. Observed chemical bottles stored hanging from side of handsink sneeze guard. CDI: all bottles relocated to proper area. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed quat sanitizer in spray bottle too strong - test strip turned dark green well above 400ppm. CDI: contents dumped and corrected to proper concentration.

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

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 single service drink holders stored on floor in back stock room.

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

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 on staff at time of inspection. REPEAT VIOLATION.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink across from restrooms and next to coffee/creamer station. CDI: PIC provided paper towels.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed boiled nuts being held below 135F in steam well. Product prepared 07/19/22. CDI: PIC voluntarily discarded product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed several sandwiches being held below 41F in walk-in cooler. PIC stated door had been left open between breakfast/lunch restock. CDI: Education provided, door to WIC closed, and product cooled back to 41F or below.

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 gasket on pizza reach-in cooler soiled with buildup.

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 flashing piece separating from doorway at walk-in cooler. PIC stated work order has been placed.

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 on staff at time of inspection. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed no EH policy with "big 6" illnesses listed. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

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 policy for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed red sanitizer bucket stored in hand sink next to three compartment sink. CDI: Bucket removed. REPEAT VIOLATION.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed kitchen hand sink blocked with lids, front counter hand sink blocked with green scrub pads, and hand sink across from restrooms blocked with green soap bucket. CDI: Education provided and PIC removed. REPEAT VIOLATION. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink across from restrooms and next to coffee station. CDI: PIC provided paper towels. REPEAT VIOLATION.

4-602.11 Clean the equipment and utensils used with non-TCS foods as required to avoid contamination. Observed moderate to heavy buildup on soda nozzles.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed light to moderate buildup on cooler gaskets behind front counter.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed urine on women's restroom toilets.

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at 3 hand sinks- coffee station, front counter, kitchen entrance. CDI: PIC provided paper towels. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed wiping cloth stored in hand sink at front counter. CDI: Education provided and PIC removed wiping cloth.

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 queso and chili with no date labels. Food employee stated both were opened 01/10/21. CDI: PIC provided date labels. REPEAT VIOLATION. **Further non-compliance with date labeling may result in permit action.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin-tip thermometer at time of inspection. EHS will return within 10 days to verify facility obtained thermometer. REPEAT VIOLATION. VERIFICATION REQUIRED.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored in hand sink at front counter and on counter top at coffee station.

4-501.11 Maintain equipment in good repair. Observed three torn gaskets on refrigerators doors(store floor).

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for sanitizer in facility at time of inspection. EHS will return within 10 days to verify facility obtained test strips. VERIFICATION REQUIRED.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash can in women's restroom stall.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soda nozzles soiled with heavy slimy buildup. EHS recommended facility obtain second set of nozzles since facility is 24 hours- while one set is in use the other can soak and be W/R/S. EHS will return in 10 days to verify nozzles have been W/R/S and new set of nozzles has been obtained. VERIFICATION REQUIRED.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed hot dogs in reach-in cooler(RIC) at customer hot dog station with expired date labels. CDI: PIC relabeled product with correct prep date. Observed chili, jalapeno cheddar, and cheddar cheese sauce with no date labels. CDI: PIC voluntarily discarded product. Observed several sandwiches in fresh display case with date labels for more than 7 days. CDI: Education provided and PIC relabeled product.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin-tip thermometer in facility at time of inspection. EHS will return in 10 days to verify thin-tip thermometer has been obtained. REPEAT VIOLATION. VERIFICATION REQUIRED.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Present PIC not food safe certified. (repeat)

5-205.11 Maintain access to handsinks.-Pf Handwash sink at dish sink was blocked by several display items and misc. items. CDI- Handsink un-blocked to make usable.

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 Observed burritos and sandwiches in alto sham reheating over an hour at 79 degrees, re-heat temperature was not set properly on Alto Sham to achieve proper rheating within 2 hrs. CDI- Alto sham set on proper reheating setting of 250 degrees for 45 minutes. Observed foods heated to 165 prior to two hr reheating time limit per 3-403.11 (c).

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed burritos and breakfast sandwiches in small display case hot hold unit at 98 degrees. Case has several missing heat lamp bulbs and appears not to be properly working. CDI- PIC disposed of all items inside said to have been hot holding approx. 3 hrs. Case was shut down by PIC and to be serviced ASAP. Observed boiled peanuts in steam table at 128. Water inside steam table was 133. Appears there was not enough water in steam table to properly hot hold food. CDI- Peanuts voluntarily disposed of, water added to steam table to properly heat and hot hold boiled peanuts.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed glass cleaner in spray bottle labeled "Bathroom cleaner". Be sure to properly label all chemicals. CDI- Bottle removed, chemical disposed of.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-P Only a thick probe stem thermometer available. Facility needs to have a thin probe thermometer available. Will follow up that facility has proper thermometer.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gaps in back door weather stripping hta need to be corrected to prevent pests from entering facility.

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 large hole in wall above Alto sham near ceiling with exposed insulation, needs 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. Observed floors, walls, and ceilings at soda syrup storage needing cleaning of soda syrup build up and spills.

Repeat violation. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager on site during inspection.

Verification Required. 5-202.12 Provide at least 100F water at handsinks.-Pf Two handsinks in facility not reaching 100F. Handsink in front of bathrooms reaching 75F and handsink in back room beside 3 compartment sink reaching 73F. Handsink beside coffee area reached 115F, food employees are able to properly wash their hands at this handsink. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf PIC Bisrat WoldEmariam stated tongs are getting washed in handsink beside coffee area. CDI- Through education. Spoke with PIC about not using handsinks to wash dishes, must properly wash, rinse and sanitize dishes at a 3 compartment sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink beside coffee area. CDI- Paper towels were provided.

Verification Required. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Facility is not using sanitizer to sanitize dishes. PIC Bisrat WoldEmariam and food employee stated that utensils are washed with dawn soap, rinsed off with hot water from coffee machine and then degreaser is used on some utensils. Hot water at 3 compartment sink was 74F. PIC stated water has not been hot for 5-6 days. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Facility is not using sanitizer to sanitize dishes. PIC Bisrat WoldEmariam and food employee stated that utensils are washed with dawn soap, rinsed off with hot water from coffee machine and then degreaser is used on some utensils. Facility has sanitizer on site. Read directions to PIC on how to properly use sanitizer and what concentration it should be. *Immediate Suspension Issued* . Food items that require use of utensils were voluntarily discarded. Instructed facility to immediately stop serving food until hot water issue is fixed and EHS is able to verify. Food items that are prepackaged are able to be sold.

General Comment. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hamburgers at 100F and 120F. CDI- Hamburgers were voluntarily discarded.

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 opened hot dog and sausage package with no date label. Food employee stated both food items were opened yesterday. CDI- Packages were date marked.

Verification Required. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility with no thin probe thermometer.

General Comment. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cups being stored on floor beside register.

Verification Required. 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Hot water at 3 compartment sink was 74F. PIC stated water has not been hot for 5-6 days. Food employee stated they are using hot water from coffee machine when washing dishes. *Immediate Suspension Issued*. Food items that require use of utensils were voluntarily discarded. Instructed facility to immediately stop serving food until hot water issue is fixed and EHS is able to verify. Food items that are prepackaged are able to be sold.

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

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bags of chili and cheese stored on floor under hot dog rollers.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single service on floor.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed hot water only reaching 85F at handsink. CDI emergency work order placed. REPEAT VIOLATION. VERIFICATION REQUIRED. Violation must be corrected and remain corrected or Intent To Suspend Permit will be issued. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels provided at handsink in back prep area. CDI papertowels provided.

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 lids stored on floor in back stock room.

4-501.11 Maintain equipment in good repair. Observed microwave in customer service area cracked. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed sticker residue left on several food containers in reach-in cooler.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water at 3 compartment sink only reach 85F. CDI emergency work order placed. REPEAT VIOLATION. VERIFICATION REQUIRED. Violation must be corrected and remain corrected or Intent To Suspend Permit will be issued.

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

5-202.12 Provide at least 100F water at handsinks. -Pf Observed hot water at handsinks at 81F. CDI-a service technician has been called for repairs today. VERIFICATION REQUIRED REPEAT

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed the hot water less than 110F at the three compartment sink.

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

5-202.12 Provide at least 100F water at handsinks. -Pf Observed hot water at handsinks at 69F. CDI-a service technician has been called for repairs today. VERIFICATION REQUIRED 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handsink in mens restroom. VERIFICATION REQUIRED

"3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed product hot holding less than135F (see temp chart). CDI-product discarded.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed unwrapped apples for consumer self service. Wrap apples or provide a sign indicating apples need to be washed prior to consuming.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed water at 3 compartment wash sink only reaching 69F. A repair technician has been called for repairs today. VERIFICATION REQUIRED

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

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee handling chemicals and preparing 3 compartment sink and proceed to handle food items without washing hands prior. CDI employee instructed to wash hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by large rack with rags. CDI rack relocated to an approved location.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Employee stated utensils are only changed once daily. CDI by educating employee that all food contact surfaces must be changed or washed, rinsed, sanitized and air dried every 4 hours.

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 and cheeseburger dogs not date marked. CDI items labeled.

3-501.13 Use approved thawing methods. Observed two packages of hot dogs and burritos thawing out of temperature control. CDI items placed in cooler to thaw.

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handwash sink without hand towels. CDI by adding towels.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage egg and cheese biscuits, sausage burritos, and bbq pork rib sandwich all stored on warmer < 135F. CDI by voluntary discard by PIC.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thermometer provided during inspection. Verification required within 10 days.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Pf No test strips for sanitizer provided during inspection. Verification required within 10 days.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water max of 114F. Adjust hot water to provide 120F minimum hot water. Verification required within 10 days.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign posted at 2 handsinks. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by several mops and brooms. CDI items moved.

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 3 packages of hot dogs not date marked. CDI hot dogs back dated.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed apples on display without being washed/properly covered. CDI PIC placed sign on apples stating apples must be washing before consuming.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC wearing jeweled rings.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed BEC biscuit, chili bags, and cheese bags not holding at 135F or more. All discarded today 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 open hotdogs that were opened yesterday morning not date marked today- back dated to correct.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed apples offered for sale with no shield or packaging to protect them- sign posted for consumers to wash before consumption to correct.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Oberved trash around the dumpsters today and trash hanging off of the dumpsters.

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 floors in the back area.

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

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Staff was unsure of what symptoms to report and management was unsure of when to bring ill staff back to work safely. Staff did not know the big five illnesses that must be reported. Employee health policy emailed to PIC today. Review health policy with all staff and have them sign- recommend posting policy for reference. VR on 12/22.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a vest stored in the handsink and the mop buckets stored in front of the handsink today- all items removed today. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels supplied at the front handsink today- provided during inspection. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at the back handwash sink- provided during inspection today.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a chicken biscuit stored at <135F. Discarded today to correct. Right side of this heating unit is not working- repair man has been called. Do not use this side until repair completed.

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 multiple packs of open hotdogs and eggroll/SW rolls today in the low boy. One pack of hotdogs discarded and all other items were back dated by PIC today to correct. Date these packages once they have been opened.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed windex stored in a degreasor bottle, windex stored in an unlabeled bottle, and a orange chemical in an unlabeled bottle today. All labeled by PIC today to correct.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed creamers, tea bags, and boxes of cups stored on the floor today in the back.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Remove trash from around dumpsters.

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.l Clean floor behind soda boxes in the back- syrup spill and build up present today.

Observed the front handsink with no papertowels and the back handsink with no soap today. Keep soap and papertowels supplied at all times to handsinks. Restocked by PIC today to correct.6-301.126-301.11

Observed hotdogs and SW rolls date marked with the date the box was opened- not the actual date the hotdog pack was opened. All products back dated today by PIC to correct. Date mark items once the plastic bag has been opened- not just the box.3-501.17

Keep chemicals labeled. Observed degreasor in an unlabeled bottle. PIC labeled today to correct.

Observed apples offered for sale today with no sign directing consumers to wash before eating and they were not protected from contamination.Provide a cover/protection from consumers or provide a sign that states,"wash before consuming". Sign provided today.3-306.11

Observed no drainplug on the cardboard dumpster today.5-501.114Trash is overflowing today and needs to be removed. Keep recepticles covered- observed uncovered today.5-501.113

2-102.12 Certified Food Protection ManagerPIC must have passed an ANSI certified, proctored food safety exam. Points will be deducted starting Jan. 2014.

2-103.11 (M) Person in Charge-DutiesObserved employees today that were unaware of the big five illnesses. All employees must know the symptoms they cannot work around food with and know or be able to find a list of the big five illnesses. Handout provided today and recommend for this to be posted for employees to reference. Corrected through instruction.

. v | 6-301.11 Handwashing Cleanser, AvailabilityObserved no handsoap at the kitchen handsink today. Corrected during inspection. Must have handsoap provided at all handsinks.

~ 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessMaintain quat. sanitizer at 200-400ppm. Observed quat. sanitizer in a bottle today that was .400ppm- diluted during inspection. Discussed with PIC the need to test this to make sure its the correct concentration and not too strong for food contact surfaces.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingHold TCS foods at 135F or more. Observed breakfast burritos stored at <135F today on the hot hold display unit-discarded during inspection. TILT/TPHC form given to PIC as an alternate method.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingObserved hotdogs, eggrolls, nacho cheese, and nacho chili not date marked today. Must date mark all TCS foods that are RTE and held for >24 hours after opening. Date marking sheet given today. Discussed the 7 day vs. 4 day hold time with PIC- currently the low boy used to store hotdogs is holding at 42F.Cheese discarded today and hotdogs will be date marked to correct.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringStore disposable goods where they will not be contaminated. Observed single-use gloves stored under a handsink today with chemicals. Do not store these under a sink drain to avoid contamination. Keep chemicals stored seperate or below single-use articles- gloves moved today.