CIRCLE K #5109

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty. 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 soap at the handwashing sink in the coffee area. CDI PIC provided soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towel at the handwashing sink in the coffee area. CDI PIC provided paper towel for dispenser.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Cole slaw and sauerkraut at the toppings bar at 47F. CDI PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Observed a leak at the soda refill box area in the back storage room. PIC stated that they have already put in a work order.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed large plastic containers with severe cracks and holes in container. Containers are used for storing hot dogs and sausages in prep reach in cooler. REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floor very sticky from the soda syrup in the back room.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety Observed facility operating without a Certified Food Protection Manager present. A CFPM shall be on-site during all hours of operation.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a large container of food items being stored directly in front of hand sink next to 3 compartment sink which was blocking access for employee use. CDI: PIC relocated container of food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of Cole slaw being held at 46F in prep reach in cooler. CDI: PIC voluntarily discarded Cole slaw. 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 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 . 3-501.18 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: 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 . Observed several open packages of sausages and hot dogs being held in prep reach in cooler in which date marks on all packages had a ready for use date of 5/06 and a discard date of 5/20. PIC was unsure when packages were opened and what ready for use date meant. If packages are opened on ready for use date, discard date should not exceed 7 days. If packages are opened after the ready for use date, this date should be reflected on the date mark. PIC voluntarily discarded all open packages of sausages and hot dogs. VERIFICATION REQUIRED within 3 days to ensure a reliable date marking system is in place.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle and 2 large spray bottles being stored in back room without labels. PIC was unsure of the contents of the spray bottles. VERIFICATION REQUIRED within 10 days to ensure bottles are either labeled or removed from facility. REPEAT.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed large plastic containers with severe cracks and holes in container. Containers are used for storing hot dogs and sausages in prep reach in cooler. CDI: PIC voluntarily discarded containers.

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 several stickers on outside of plastic containers used for storing hot dogs and sausages in prep reach in cooler. CDI: PIC voluntarily discarded containers. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of salsa and a container of Cole slaw being held at 45F at condiment station. CDI: PIC voluntarily discarded items. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed large spray bottle with unknown substance unlabeled being stored in back prep room. CDI: PIC voluntarily discarded spray bottle.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flying insects around 3 compartment sink. Contact pest control service provider to assess pest issue.

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 heavy build up from previous spill in prep reach in cooler below roller warmers. Clean as needed.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on floors in back prep room. Clean as needed. REPEAT.

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 was unable to answer questions regarding food safety and operation. CDI by instruction during demonstration of knowledge questions. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - Observed posted ServSafe certification for store owner/operator, who was not available at time of inspection. PIC did not have ANSI accredited certified food protection manager certification. CDI by instruction. REPEAT. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

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 salsa in condiment self service cooler at a temperature of 45F. CDI - PIC voluntarily disposed of out of temperature salsa.

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 salsa in mini RIC date marked with a disposal date of 11/07. Per conversation with store owner/operator, facility had been instructed to date mark salsa with a one month date of disposal after opening. CDI - EHS informed PIC of seven day date marking requirements; non date mark exempt TCS foods, including salsa and open packages of roller grill items are to be date marked for seven days, including day of opening or preparation. EHS adjusted date mark to 7 days after day of salsa opening (10/13) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed insects in glue traps at non food contact surface counters (behind roller grill). Dispose of traps once dead insects are observed and replace as needed.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed microwave ovens in requiring additional cleaning. Note: Previously cited non food contact surface soil has improved. Maintain non food contact surfaces of dispensing equipment, reach in coolers, and shelving in good condition.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid and cardboard dumpster door left open. CDI - EHS closed doors before returning to interior premises. REPEAT. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing from outdoor dumpster. Contact waste management company to replace missing drain plug. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed general cleaning needed on floors and walls of back room and under hard to move equipment. Remove unnecessary items and deep clean in this area. Observed rust at ventilation in both restrooms. REPEAT.

6-303.11 Provide required lighting intensity. Observed multiple dead lights in WIC; light intensity ranged from 1.89 foot candles to 17 foot candles. Replace and maintain lighting such that an intensity of at least 10 foot candles is observable throughout.

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 regarding food safety and operation. CDI by instruction. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC did not have ANSI accredited certified food protection manager certification. CDI by instruction. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed employee not able to demonstrate knowledge of employee health policy or reportable symptoms and illnesses. CDI, employee health policy emailed to email on file. For more information on employee health policy, please visit: http://meck.co/FoodSafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food dumped in hand washing sink and containers stored on hand washing sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no disposable towels provided at back hand washing sink. CDI, towels supplied.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P - Observed mold on salsa at condiment station with fruit flies inside container. CDI, salsa 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 cole slaw and salsa not date marked at condiment station and open bottle of salsa not date marked in walk in cooler. Observed open packages of hot dogs and sausage not date marked and operator did not know when package was open. CDI, foods voluntarily discarded. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed employee not able to locate food thermometer. Vr required.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies covering salsa at condiment unit.

4-501.11 Maintain equipment in good repair. Observed salsa and cole slaw condiment station power off during . Unit turned on during inspection.

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 splash and splatter throughout shelving and on boxes of drink mixes in back. Observed shelving in need of cleaning at coffee station.

5-205.15 Maintain a plumbing system in good repair. Observed toilet backed up in restroom and facility using women’s as unisex restroom.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed toilet soiled in men’s restroom.

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

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. - REPEAT - Observed dirt and debris buildup under 3 compartment sink in kitchen prep area. Remove unnecessary items and deep clean in this area. Increase cleaning frequency to prevent buildup. Observed buildup of dust in women’s restroom. Observed general cleaning needed on floor of back room and under hard to move equipment.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf - Observed eye drops stored on handsink in back room. Do not store anything on the hand sink. - CDI - PIC removed eye drops from handsink.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - REPEAT - Observed buildup in soda dispensing nozzles on soda machine. Increase cleaning frequency to prevent buildup.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed two sanitizer spray bottles stored on counter directly next to coffee station. - CDI - Employee moved sanitizer spray bottles to back room.

4-501.11 Maintain equipment in good repair. - REPEAT - Observed multiple broken doors on cabinets used for storage throughout facility. Repair cabinet doors so that they are affixed to the cabinet.

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. - REPEAT - Observed dirt and debris buildup under 3 compartment sink in kitchen prep area. Remove unnecessary items and deep clean in this area. Increase cleaning frequency to prevent buildup.

2-101.11 (A) PIC shall be present during all hours of operation. -PF - REPEAT - No PIC present during inspection. - VR - Verification required within 10 days to ensure PIC present at all times.

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 - Neither of the two employees present held a certified food protection manager certification, such as ServSafe. No PIC present.

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 employee health policy posted to only include 5/6 of reportable diagnosed illnesses. Due to this being the establishment's first inspection since the adoption of the new food code, no point deduction. - CDI - EHS emailed PIC updated employee health policy to print and train employees on.

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 - No written procedures available for responding to vomiting and diarrheal events in facility. Due to this being the establishment's first inspection since the adoption of the new food code, no point deduction today. - CDI - EHS discussed need for written procedures with employees present. EHS emailed PIC copy of written procedures to print, maintain in facility, and train employees on.

5-202.12 Provide at least 100F water at handsinks. - Observed water at handsink temp at 87F in kitchen prep area. Increase water temperature at handsink to ensure all handsinks in facility maintain temps of at least 100F.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed buildup in soda dispensing nozzles on soda machine. Increase cleaning frequency to prevent buildup.

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 salsa cold holding at 50F. - CDI - EHS discussed proper cold hold requirements with present employees and spoke with store manager on the phone. Employee voluntarily discarded salsa.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. - REPEAT - Observed several boxes of drink solutions stored directly on the floor in kitchen prep area. Use drink carts or other methods to keep all food products off the floor.

4-501.11 Maintain equipment in good repair. - Observed multiple broken doors on cabinets used for storage in hot holding/cold holding area of store. Repair cabinet doors so that they are affixed to the cabinet.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf - Observed hot water at 3 compartment sink only reach 89F despite being on for minutes. Dish detergent used is Dawn which does not specify a different minimum wash temperature. Therefore, the 3 compartment sink should be able to maintain at least 110F. Repair hot water supply. - VR - Verification required within 10 days to ensure hot water supply has been repaired.

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. - REPEAT - Observed food debris splattered on counter where hot holding occurs and in microwave. Increase cleaning frequency to prevent food debris buildup.

6-302.11 Supply toilet tissue at each toilet. -Pf - Observed women's bathroom missing toilet paper. Ensure bathrooms are stocked with soap, paper towels, and toilet paper at all times. - CDI - Employee replaced toilet paper.

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. - REPEAT - Observed dirt and debris buildup under 3 compartment sink in kitchen prep area. Remove unnecessary items and deep clean in this area. Increase cleaning frequency to prevent buildup.

2-102.11 Demonstration - C PIC shall demonstrate knowledge by being a certified food protection manager. PIC present during inspection was not a certified food protection manager per food code. PIC shall hold a certification by an accredited program as specified by 2-210.12. REPEAT. EHS may take permit action if this violation happens during the next routine inspection.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC (only employee present during inspection) was unable to locate establishment's written health policy and could not tell EHS the five reportable foodborne symptoms and illnesses. CDI-EHS provided PIC with employee health policy poster and emailed acknowledgement form.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed breakfast meat and cheese croissant, brunch burger and chicken and swizz sandwich hot holding at temperatures less than 135F. CDI-PIC voluntarily discarded all food items. REPEAT violation. If this violation continues, EHS may take permit action for improper hot holding. EHS discussed using time as a public health control (TPHC) for those items with PIC and emailed TPHC template. REPEAT

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed three opened packages of hot dogs stored in reach-in cooler with incorrect date mark labels. One package was dated 07/24 and the other two opened packaged were dated 07/16; the inspection was conducted on 07/08. Per PIC, the dates on the packages indicates the discard date. Therefore, the date marks were incorrectly labeled exceed the 7-day maximum hold time. EHS discussed proper date marking with PIC. REPEAT, but with different date mark issue.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed three bottles of cleaner and sanitizer not labeled with product name in prep area. CDI-PIC labeled the bottles with the product name.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of drink solutions stored on floor in prep area. Use drink carts or other methods to keep all products off of the floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed accumulation of food debris and spills within both microwaves. Clean daily so that build up is prevented. REPEAT.

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed trash and food debris around outside trash bins. Increase cleaning frequency to prevent build up of trash.

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 accumulation of food debris and spills on floors in the prep area and customer self-service area including under equipment. Increase cleaning frequency to prevent build up. REPEAT.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed heavy residue buildup to the ice and soda nozzles and the fountain drink station. Have cleaned. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed bacon egg and cheese biscuits hot holding below 135F. CDI-The items were reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa cold holding above 41F. CDI-The salsa was discarded.

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 no date labels to the food items in the small reach in cooler. CDI-The items were date marked. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the insides of the two microwaves and the alto sham. Have cleaned. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed leaks to the hot water faucet at the 3-compartment sink. Have 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 dirty floors in the back room. Also observed more organization needed to the back room. Have cleaned. REPEAT.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup to the soda nozzles. The manager explained that they were last cleaned about two weeks ago. The manager will have the nozzles cleaned and sanitized today. 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 several items in the small reach in cooler with no date labels. CDI-The items were date marked. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup to the insides of the alto sham, and the two microwaves on the front line. Have cleaned. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed sticky buildup to the floors. Needs thorough cleaning in the kitchen. REPEAT.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at the kitchen hand sink. CDI. The PIC refilled the hand soap dispenser.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed noticable black and green buildup inside the soda fountain nozzles and the slurpee machine nozzles that both contact non hazardous drinks. Informed PIC and showed him the buildup. PIC to clean more frequently. Repeat, full points.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P COMMENT: Observed chili hot holding at 104F. CDI. The PIC voluntarily discarded the chili and placed new bag inside warmer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P COMMENT: Observed milk and half and half in dispenser at 45F. CDI. PIC placed work order to ensure milk products are below 41F. I will return within ten (10) days to verify compliance of this violation. No points as first inspection of the year.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 bacon egg and cheese croissant and bacon egg and cheese biscuits with a discard date of 4/23 in customer grab and go cooler. Observed PIC date marking cheddarwurst and hotdogs with an open date of 4/23. CDI. The bacon egg and cheese products were all voluntarily discarded. Informed PIC to make sure employees mark the date of TCS items if held more than 24 hours. Repeat; full points.

4-501.11 Maintain equipment in good repair. COMMENT: Repair the broken plastic warmer for nacho cheese and chili. Plastic has broken off on bottom of holder.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. COMMENT: Clean inside microwave walls and glass plates.

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 on floor drains and on floors underneath equipment in the kitchen. Observed soil buildup on ceiling tiles in the kitchen. Repeat, half points as lights are working.

2-101.11 PIC shall be present during all hours of operation. -PF 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Did not observe a certified food protection manager during the inspection. Make sure to have a certified food protection manager on duty at all times when food is being handled. Repeat.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Food employee was unable to thoroughly explain employee health policy to include exclusion and the reportable symptoms and diseases. Employee health policy was observed in the facility but could not be explained or pointed out to me. Repeat. I will return within ten (10) days to verify compliance of violation.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzles with noticeable build-up. Make sure to increase cleaning frequency. Repeat. I will return within ten (10) days to verify compliance 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 Observed no date marking on any of the hotdogs, cheddarwurst, pepperjack or the twisters in the reach in cooler. Employee was unable to verify date. I will return within ten (10) days to verify compliance of violation.

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 sausage egg and cheese and bacon egg cheese biscuit at the hot holding cabinet without proper time labels. CDI (corrected during inspection). The biscuits were voluntarily discarded by employee.

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 tip thermometer during inspection. Employee could not find the thermometer. I will return within ten (10) days to verify compliance.

4-501.11 Maintain equipment in good repair. COMMENT: Replace the torn gasket on the reach in freezer door in the kitchen.

4-501.14 Warewashing equipment shall be cleaned before use, throughout the day at a frequency necessary to prevent recontamination of equipment and utensils to ensure that the equipment performs its intended function and at least 24 hours. Observed heavy debris buildup (and soda cans in wash sink) in all compartments of the three compartment (and drainboards of the) sink. Ensure that the three compartment sink is being cleaned and maintained.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. COMMENT: Clean inside all cabinetry throughout both the kitchen and the coffee area.

5-205.15 Maintain a plumbing system in good repair. Observed back hand sink missing piping causing water to leak out under hand sink and spray walls. Make sure to keep in good repair. Repeat.

6-501.18 Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Clean the handwashing sink in the kitchen as it is heavily soiled. Clean the plumbing pipe underneath the three compartment sink.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 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. Replace the lights that are out above the three compartment sink. It is very dark in this area. Clean all floors under equipment are warewashing area in the kitchen.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Did not observe a certified food protection manager during the inspection. Make sure to have a certified food protection manager.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Food employee was unable to list any symptoms or illnesses. Food employee also wasn't sure about how long have to be absent from work with required reported symptoms and illnesses. VERIFICATION REQUIRED.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P After conversation with food employee, stated that food contact surfaces are only cleaned at end of each shift; every 8 hours. CDI Provided cleaning frequency hand out and reviewed that any food contact surfaces shall be cleaned every 4 hours. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice chute and soda nozzles with build-up. Make sure to increase cleaning frequency.

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 establishment using multi-use towels to line containers under food. Make sure to use nonabsorbent material to ensure contamination will not occur.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test strips expired from 2015. VERIFICATION REQUIRED.

5-205.15 Maintain a plumbing system in good repair. Observed back hand sink missing piping causing water to leak out under hand sink and spray walls. Make sure to keep in good repair.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. Make sure to keep closed at all times.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged ceiling tiles and water damage over food preparation. Make sure to keep in good repair.

5-202.12 Provide at least 100F water at handsinks. -Pf 88.5 F max. water is at the store handsink and restrooms. VR within 10 days.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed saus. biscuits holding at <135F today. The lights were repaired but it is still not holding proper temp on the bottom shelf. Do not use this shelf for this product.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Missing drain plugs observed on both dumpsters.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Gapped walls are present in the women's restroom(baseboard and wall crack). Clean wall in the kitchen where dust is present. Clean floors better at corners and edges where some build up is beginning.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed old food stored on the handsink today- removed to correct and discarded.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer at >400ppm in all bottles today. Staff must mix this according to directions and test product with strips onsite. Discussed following the directions on the strips to get an accurate reading while not using hot water to mix, avoiding suds to test,and do not move test strip around in water or spray with bottle(must submerge). All diluted today so they were at 200-400ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage biscuites holding at <135F today- discarded to correct. Do not use the bottom shelf to this unit until the heat lights are working again.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drainplug on the trash or cardboard dumpster.

6-303.11 Intensity-Lighting - C Observed heat lights not working on the bis./burriot unit.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink with tray inside to be washed. CDI - Tray removed and employees reminded to use handsink for handwashing. 5-202.12 Provide at least 100F water at handsinks. -Pf Observed handsink at 91-98F. CDI - PIC called plumberr who installed newly installed hot water heater for adjustment for handsink near the creamer station. -1-

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 hot dogs reheated to 119-129F. CDI - PIC reheated the items to 165F. -1.5-

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 cole slaw not date marked in the walk in cooler. CDI - Date placed on these. -1.5-

4-501.11 Maintain equipment in good repair. Observed font doo of micrrowave missing, including the handle. Repair the microwave. -0-

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 water damaged ceiling tiles over the micowaves and over the coffee station. Replace the water damaged ceiling tiles throughout and make sure there is not a roof leak. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.Observed PIC without certification. -2- REPEAT

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by trash can and other items on the floor. CDI - PIC cleared path to sink. -1-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheese sticks on roller at 120F. CDI - PIC voluntarily discarded these. -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 open hot dogs under rollers without dat marking. CDI - PIC date marked item. -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 thin probed thermometer for measuring temp of cole slaw. Provide one. VR required no later than 02/13/2016. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on exterior of ice chutes, frozen ice machines and around creamer nozzles. Observed buildup on and in cabinets and microwave. Clean. -.5-

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 wall of can wash with hole. Repair. Observed buildup in stock room and prep area under shelving and equipment. Clean. -0-

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC without certification. REPEAT -2-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed empty paper towel dispenser. CDI - PIC refilled dispenser. -1.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed jumbo hot dogs on roller at 122F. CDI - PIC reheated jumbo hot dogs. -1.5-

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed prep unit without ambient air thermometer. Provide internal thermometer. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed soda mix at 4.5 inches off floor on re-purposed crates. Move item to at least 6 inches off floor. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soda buildup on cabinets and handles of cabinets. Observed bacteria present on creamer dispenser. Observed internal cavity of both microwave with food debris present. Clean all items listed. -0-

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

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. PIC without accredited training.

5-205.15 Maintain a plumbing system in good repair.-P : Observed connection between handsink and under-plumbing loose. Water discharged onto floor. CDI- service technician called.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC with no accredited training. Repeat vioation.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Facility is washing tongs and other small utensils in handsink. CDI- directive to cease this practice. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: Observed no accessible hand drying device for employees at handsink. CDI- towels provided.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P: Facility is not utilizing 3-comp sink for properly cleaning of items. Employee stated they use handsink to wash utensils, then one bay of 3-comp sink to sanitize, then one bay to rinse. Facility not utilizing wash / rinse / sanitize procedure in proper order or location. Observed soda dispenser nozzles with build-up. Repeat violation.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Observed cheeseburger rolls, chili, and cheese all holding under 135 F. CDI- discarded all items. Repeat violation.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: Observed inappropriate thermometer for taking temperatures of thin foods such as hot dogs, chili, cheese. Employee incorrectly demonstrated how to take temperatures of hot dogs and similar shaped items. Employee at last inspection incorrectly demonstrated same. Obtain proper equipment for measuring food temperatures. Repeat violation.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed mouse droppings. PIC confirmed presence of rodents. Pest control company called for service.

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 mouse droppings on floor under equipment.

2-102.12 Certified Food Protection Manager - C: The PIC shall be a certified food protection manager from an accredited program. Observed PIC not certified.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P: Clean soda dispenser nozzles at a frequency sufficient to prevent accumulation of molds and slime. Observed mold build-up on dispenser nozzles.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: TCS foods shall be maintained hot at 135 F or above. Observed eggroll 130 F on roller. CDI- discarded.

4-302.12 Food Temperature Measuring Devices - PF: The facility shall obtain a thin probe thermometer appropriate for taking temperatures of foods such as hot dogs, egg rolls, etc. Observed inappropriate thermometer. Person on duty demonstrated incorrectly how to use available thermometer.

5-203.13 Service Sink - C: A service sink or one curbed cleaning facility equipped with a floor drain shall be provided for the cleaning of mops or similar wet floor, and for the disposal of mop water and similar liquid waste. Observed curbed service sink with no running water.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P:Keep TCS foods hot at 135 F or above. Items on roller less than 135 F. CDI- Reheated to 165 F.

Keep floors clean. Observed rodent droppings on floor under 3-comp sink. Observed mouse traps baited and set. PIC stated it has been a couple of months since mice seen or caught. Clean floors more frequently.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark opened bags of hot dogs, tornados, etc. even if left in freezer. CDI- discussion

3-501.19 Time as a Public Health Control: Follow written procedures for holding burritos and breakfast biscuits on time. Discard products when they expire. Do not leave out for employee use.