CIRCLE K #5104

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Repeat violation. Observed no certified PIC on site. Need to get training and certificate . For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.11 Provide soap for handwashing at each handsink. -Pf. No hand soap in either men’s or women’s bathrooms. Need to have soap in both bathrooms for staff and for self-service customers, even if here is a hand sink located at food service area. Hand washing must take place after using the restroom so that contamination is not spread. 5-202.12 Provide at least 100F water at handsinks. Hand sink in women’s room is not working. This must be fixed immediately.

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. Need to do some cleaning in under part of cabinet storage to prevent spilled storage from accumulating. Fan covers for walk-in cooler vents and overhead vents at food display area so that these vents do not become dusty.

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

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- *Observed - No written vomit and diarrhea clean up procedures available during time of inspection. *CDI - EHS provided clean up procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed -Wiping cloths stored directly on prep surface. *CDI - PIC made sanitizer bucket and placed wiping cloths into sanitizer bucket.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. *Observed - Plastic containers wet stacked stored clean.

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 - Containers stored clean and in use with excessive stickers and sticker residue.

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

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - Nozzles at soda dispensers with build up. Clean frequently to avoid build up and possible contamination. *CDI - Employee cleaned nozzles. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

6-202.13 Properly locate mechanical insect control devices. *Observed - Insect sticky tape full of dead pests stored directly above 3 compartment sink clean dishes area. Relocate to areas away from food and food contact surfaces to avoid possible contamination.

*REPEAT* 4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. *Observed - Box of single service cups stored directly on the floor in back area.

*REPEAT* 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - Dumpster Doors left open on both units.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. *Observed - Employee cellphone and earbuds case stored on prep table. Store personal items in designated areas away from food prep.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. - PIC not able to answer questions relating to food safety and operation of facility and did not have certification. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC did not have certificate. CDI by instruction. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety. Repeat.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - Observed PIC not able to provide written procedures for vomiting and diarrhea cleanup. CDI, procedure emailed to operator. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed popcorn chicken and pizza hot held below 135 degrees F and PIC could not determine how long foods were out of temperature. CDI, items voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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-service cups stored on ground. Repeat.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug damaged on dumpster .

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. - PIC not able to answer questions relating to food safety and operation of facility and did not have certification. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC did not have certificate. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.11 Provide soap for handwashing at each handsink. -Pf - observed no hand soap available at handwashing sink near restrooms. Vr required.d

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

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 container of salsa and hot dogs not date marked and operator didn’t to know when packaging was open. CDI, foods voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 boxes of cups stored on ground.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - PIC not able to locate test strips for quart sanitizer. Vr required.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed nobody with certification.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed residue on and inside of drink fountain nozzles. CDI - PIC replaced nozzles.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM available during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed residue on inside of drink fountain nozzles. CDI - PIC removed nozzles to be rewashed. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed drink fountain nozzles in quat sanitizer at <150 ppm. CDI - PIC emptied and remixed sanitizer at correct concentration. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed slaw in WIC at 44 F. 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 .

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of single-service cups stored on floor by WIF.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM on site during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed two dumpster doors and a lid left open during the inspection. Ensure that dumpster doors are being kept closed to prevent a possible harborage or attraction of pests. CDI-Dumpster doors were closed during the inspection by REHS.

2-101.11 (A) PIC shall be present during all hours of operation. -PF No ANSI accredited food protection manager present at the time if the inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P All time and temperature controlled foods kept hot holding shall maintain a temperature threshold of135F or greater. Observed south west taquito and brunch burger not meeting temperature threshold. Both were discarded during the inspection.

6-501.16 Store mops for air drying after use. Ensure that mops are stored with the strings hanging downward to prevent possible contamination of the handle and allow proper air drying. Observed mop stored with the strings upward.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed multiple handwashing sinks without paper towels present.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed multiple dumpster doors left open during the inspection. Keep closed to prevent a possible harborage or attraction of pests.

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

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no employees to know the proper procedures for reporting symptoms, illnesss and exposure. 2-103.11 (M) Person in Charge-Duties - PF Observed no person in charge to know the employee health policy. CDI-poster given to facility about proper reporting and food borne illnesses and symptoms. EHS explained what the illnesses and symptoms were and the importance of knowing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed microwaves in the facility that had food debris and buildup

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels not provided in back handsink. CDI- provided. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf One soda nozzle soiled with debris. CDI- Empoyee took all soda nozzles and soaked and cleaned them. -0-

4-602.13 Nonfood Contact Surfaces - C gaskets, interior of microwave in need of cleaning . -0-.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Floors near back soda dispenser in need of cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at 'public' handsink. CDI- Provided.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet cloth stored on table.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Sink in self service area was lacking paper towels. CDI - PIC installed paper towels during the inspection. Recommend installing a paper towel dispenser near hand sink for proper storage of paper towels. REPEAT 2 points. 6-301.14 Hand washing Signage - C Install hand washing signage in front prep hand sink. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at hand sink in back prep facility,

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Hot wings and chicken sandwich, cheese burgers were hot holding below 135 degrees in the hot box. CDI- EHS discarded food items during the inspection REPEAT - 3 points. Have hot hold unit serviced

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sandwiches, cut melon cups, sausage and bacon biscuits, etc were cold holding >48 degrees F. These foods were said to be in the unit since last night. Ambient air of the unit is 37 degrees F. CDI- PIC voluntarily discarded out of temp foods. Ensure that foods are at 41 degrees and below prior to being inserted inside of cold hold display case.

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 no date marks on any foods in the facility. PIC was not sure of prep times of foods in question. Sausages, marinara and an opened package of hot dogs were also not dated. VR will return to check compliance. REPEAT double points 3 points.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove soiled buildup from soda dispenser in back prep area. -.5 points.

2-101.11 PIC shall be present during all hours of operation. -PF No certified manager was on duty during the time of the inspection. CBI- Informed PIC on why a certified manager is required during food operational hours. REPEAT 2 hours

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Facility failed to present an employee health policy. PIC also was not knowledgeable of symptoms. CDI- emailed a template to the pic to put inside of the facility REPEAT - 3 points

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Sink in self service area was lacking paper towels. CDI - PIC installed paper towels during the inspection. Recommend installing a paper towel dispenser near hand sink for proper storage of paper towels. REPEAT 2 points. 6-301.14 Hand washing Signage - C Install hand washing signage in front prep hand sink.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P No sanitizer was present during the inspection. Will return in 10 days to check compliance of sanitizer. -1.5 points.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Hot wings and chicken sandwich were hot holding below 135 degrees in the hot box. CDI- EHS discarded food items during the inspection. -1.5 points

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 no date marks on any foods in the facility. PIC was not sure of prep times of foods in question. Sausages, marinara and an opened package of hot dogs were also not dated. VR will return to check compliance. REPEAT double points 3 points.

4-502.11(B) Provide accurately calibrated thermometers. -Pf Thermometers were not provided during the inspection. VR Will return to check compliance on this matter. Install thermometer ASAP. -.5 points

4-302.14 Sanitizing Solutions, Testing Devices - PF Test strips were not presented during the inspection. Will return in 10 days to ensure strips are installed in the facility. -.5 points VR

5-205.15 (B) System maintained in good repair - C 3 comp sink is constantly leaking. Adjust plumbing equipment so that it is in good repair and working according to code. -1 point.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed rubbish and other garbage piled around the enclosure of the dumpster unit. -.5 points General Note. To request a re-inspection please call the Inspector at 980-221-6640. Once the re-inspection is requested, the EHS has 14 days to come and conduct a reinspection from the time of the phone call.

2-101.11 PIC shall be present during all hours of operation. -PF No certified manager was on duty during the time of the inspection. CBI- Informed PIC on why a certified manager is required during food operational hours.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Facility failed to present an employee health policy. PIC also was not knowledgeable of symptoms. CDI- emailed a template to the pic to put inside of the facility.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Sink in self service area was lacking paper towels. CDI - PIC installed paper towels during the inspection. Recommend installing a paper towel dispenser near hand sink for proper storage of paper towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P ham turkey and roast beef sandwiches stored in the cold hold display storage were cold holding above 45 degrees. CDI-PIC didn't know when the sandwiches were prepped so the sandwiches were voluntarily discarded.

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 umbrella cheese with meatball chunks date marked for 5/27. CDI PIC voluntarily discarded foods as needed. REPEAT * double points

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on drain-board near cleaned dishes on 3 comp sink.

5-205.15 (B) System maintained in good repair - C 3 comp sink faucet was leaking consciously even when not in use. All plumbing is to be in good repair.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Back prep area contains pitted floors and soiled ceiling tiles.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed 2 boxes of TCS foods ready to eat date marked with a date of preparation of 12/27. CDI, operator voluntarily discarded foods.

7-201.11 Store toxic materials to avoid contamination. -P - Observed sanitizer chemical bottles stored on drain board of 3 compartment sink and coffee cleaner packets stored with single-service articles. Repeat.CDI

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed squeegee stored on bag of clean linen.

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Observed label residues, soil residue, bottled beverage containers and toxic substances stored on clean drain board of 3 compartment sink. Repeat.

5-501.15 Outside Receptacles - C - Observed some debris and trash starting to accumulate around outdoor dumpster. Repeat.

6-501.12 Cleaning, Frequency and Restrictions - C - Observed heavy soil residues on floor and under equipment throughout back room clean and organize to facilitate cleaning and prevent pest harborage. Repeat.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C - Observed dust accumulating on ventilation system in restrooms.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC on site. CDI, by instruction.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Hand washing sinks shall be easily accessible for employee use and only used for hand washing. Observed cleaning agents stored on hand washing sink. CDI, cleaners removed from hand washing sink on site.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Observed soil residue in ice chute of soda beverage machine.

7-201.11 Store toxic materials to avoid contamination. -P - Observed toxic cleaning agents stored on clean drain board at 3 compartment sink. CDI, cleaning agents removed from sink.

3-305.11 Food Storage-Preventing Contamination from the Premises - C - Store food 6 inches from the ground.Observed bag of soda mix stored on ground in storage room.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed men's restroom out of order and toilet backing up according to manager. Repair. Out of order sign posted on door.

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Observed label residues, soil residue, bottled beverage containers and toxic substances stored on clean drain board of 3 compartment sink. Repeat.

4-602.13 Nonfood Contact Surfaces - C - Observed heavy soil and debris accumulating on shelving throughout back room.

5-501.15 Outside Receptacles - C - Observed some debris and trash starting to accumulate around outdoor dumpster.

6-501.12 Cleaning, Frequency and Restrictions - C - Observed heavy soil residues and items stored on floor and under equipment throughout back room and office. clean and organize to facilitate cleaning and prevent pest harborage.

6-301.14 Post a hand wash sign at each hands ink. Observed no hand washing sign at restroom hand washing sink. Repeat. CDI, handwashing signs provided.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Clean food contact surfaces at required frequency. Observed Coca Cola frozen beverage dispenser accumulating black soil residues. CDI operator removed nozzle to being cleaning process while on site by instruction.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. - Observed temperature measuring device not located in low reach in refrigerator near beverage station.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store single-service articles so that contamination isp revented. Observed single-service coffee filters removed from protective packaging and some stored with soiled items. Operator stated filters were used to clean and not for food contact. Instructed PIC to store single-service articles as required.

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Warewashing equipment shall be cleaned as often as necessary to keep them clean. Observed soiled cloth and beverages stored on clean • /drain board of 3 compartment sink and soil accumulating in corners on wash drain board of 3 compartment sink. Repeat.

6-501.12 Cleaning, Frequency and Restrictions - C - Clean and organize facility. Observed storage areas and back rooms in need of organization and cleaning. Repeat. Observed box of single-service cups also stored on ground.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C - Observed ceiling ventilation system accumulating dust in restrooms.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs posted at restroom handwashing sinks. CDI, handwashing signs provided.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed 2 packages of hot dogs with a date of preparation of 7/19. CDI, operator voluntarily discarded foods.

4-803.11 Storage of Soiled Linens - C - Store soiled linen in cleanable container or washable laundry bag. Observed soiled cloth on clean drainboard of 3 compartment sink.

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Clean warewashing sinks as often as necessary to keep them clean. Observed soil residue accumulating in corners of drainboard of 3 compartment sink. Observed soiled cloths on clean drainboard of 3 compartment sink. Observed items stored on drainboard of 3 compartment sink. Keep clean. Repeat.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed drain plug missing from outdoor dumpster.

6-501.12 Cleaning, Frequency and Restrictions - C - Clean and organize facility. Observed storage areas and back rooms in need of organization and cleaning. Observed soil residue accumulating on floor below soda boxes and hard to reach areas. 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 TCS food not being date marked correctly and most boxes of food items date marked when package is received and not when commercial packaging is open. CDI by instruction. Ensure that proper date marking procedures are being followed.

3-304.12 In-Use Utensils, Between-Use Storage - C - Store in-use utensils properly. Observed in-use tongs stored on soiled container at taquito hot hold station.

h4-501.14 Warewashing Equipment, Cleaning Frequency - C - Warewashing sinks shall be cleaned as often as necessary to keep them clean. Observed drainboard of 3 compartment sink accumulating soil and residues. Repeat.

Ensure that dumpster area is kept clean so that pest harborrage areas are prevented. Observed items, furniture, containers collecting water at outdoor dumpster area. Remove. Repeat.

6-201.11 Floors, Walls and Ceilings-Cleanability - C - Floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed wall damage and hole in wall in back room. 6-501.12 Cleaning, Frequency and Restrictions - C - Physical facilities shall be cleaned as often as necessary to keep them clean. Observed food debris and soil accumulating on floor below drink mix rack in back storage room.

6-305.11 Designation-Dressing Areas and Lockers - C - Provide a designated area for employee belongings. Observed a coat stored on drink mix rack. 6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C - Observed some dust accumulating on ventilation system in womens restroom.

6-301.11 Handwashing Cleanser, Availability - PF - Supply hand soap at each handwashing sink used by food employees. Observed no hand soap at handwashing sink. CDI, operator provided hand soap at handwashing sink. 6-301.12 Hand Drying Provision - PF - Observed no disposable towels at handwashing sink. CDI, operator provided disposable towels during inspection.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed chili being hot held below 135 in chili dispenser. CDI, operator voluntarily discarded chili.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Date mark potentially hazardous food that is ready to eat and held on site over 24 hours. Observed 2 open packages of hot dogs and an open package of cheese stick not date marked in low reach in refrigerator that operator stated was open over 24 hours. CDI, operator voluntarily discarded foods.

7-201.11 Separation-Storage - P - Store toxic substances so that contamination of equipment is prevented. Observed several bottles of toxic cleaners stored over 3 compartment sink and over single-service cups in back room. CDI, operator relocated chemicals.

Keep equipment in good repair and calibration. Observed Alto Sham unit not working according to operator. Observed sanitizer hose not attached at dispenser located at 3 compartment sink. Operator stated that it was an old unit and are manually mixing sanitizer. Repair or remove unused equipment.

Warewashing equipment shall be cleaned as often as necessary to keep them clean. Observed soil and storage accumulating on drainboards of 3 compartment sink.

Nonfood contact surfaces shall be free from an accumulation of soil. Observed soil debris on shelving thoughout back storage area.

Clean around outdoor dumpsters so that pest harborage is prevented. Observed trash on ground outside of dumpster areas. Provide drainplug on dumpster. Observed drainplug missing from dumpster.

Physical facilities shall be clean as often as necessary to keep them clean. Observed back room in need of organization and cleaning. Observed boxes and soil accumulating on floor of back room.

2-101.11 PIC shall be present during all hours of operation.-PF - Person with certification was not present during inspection. Repeat violation.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Facility had no knowledge of the employee health policy and did not have a written copy of one. CDI - emailed a copy of the health policy with the report. Repeat violation.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed bagged nacho cheese and chili at 105F in the dispenser. Adjust temp. on the machine

General Comment 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - PIC could not find the thermometer because the manager is not here. The thermometer should be accessible at all times. Verification required. Will check to make sure there is a thin probe thermometer onsite.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Observed the facility using a QUAT sanitizer and using chlorine test strips. Facility needs to buy QUAT test strips. Test strip bottle might say "QAC" or "QR" Verification required.

Observed PIC at time of inspection with no food safety certification. Facility must have PIC with certification working at all times of operation.2-102.12 Certified Food Protection Manager

General Comment- Facility must have an employee health policy. Observed no formal employee health policy when asking the PIC. Recommend posting an employee health policy so that employees can reference the reportable symptoms and diseases.2-103.11 (M) Person in Charge-Duties

Maintain food contact surfaces properly washed, rinsed, and sanitized. Observed mold build up on insides of ice chute at self service beverage area. Also observed dirty dishes, trash, etc spread across the 3-compartment sink including the clean and dirty drain boards. Observed drink nozzles soaking in solution sitting on dirty drain board and stacks of single service cups sitting on clean drain board with open drinks and splash and debris. Maintain 3-compartment sink free of trash, debris, and splash on all sides of sink and drainboards.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils

Maintain proper chemical storage. Observed chemical spray bottle with cleaner sitting on prep counter with convection oven and single service items. Maintain proper chemical storage.7-201.11 Separation-Storage

General Comment- Observed single service items not properly stored in back of house. Observed stacks of single service cups on drainboard of 3-compartment sink.4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing

Maintain food contact surfaces clean. Observed insides of customer microwaves with lots of food debris and spills.4-602.13 Nonfood Contact Surfaces

Maintain physical facilities. Observed holes in wall in back of house opposite wall of hand sink and observed storage on the floor throughout back of house. Maintain storage off of floor to facilitate cleaning.6-501.12 Cleaning, Frequency and Restrictions