CIRCLE K #8404

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Food protection certificate is not from an ANSI approved program. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf. Observed broken hand sink next to the 3-comp sink. Needs repair. Verification Required

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Repeat-Observed all containers and condiment lids had large areas of sticky residue from date mark stickers, remove stickers and residue before W/R/S. CDI-containers moved to be rewashed after scrubbing For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Repeat- Observed all but one of the opened packages of dogs, and slaw in refrigerator were not date marked with date package opened. Verification Required For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Repeat-Observed grab n go hot case and pizza warming unit use TPHC. TCS foods not discarded at 4 hour mark. Sausage pizza 7:41am, wings 9:32am. Time stamps are for 2 hours so I added another 2 hours to equal 4 hours. Staff needs training on food safety. CDI-items discarded. Kept points at .5 credit since improvement from last inspection.

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 a watch while food handling.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. Observed hot water was 87F at all fixtures. Verification Required.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed all containers and condiment lids had large areas of sticky residue from date mark stickers, remove stickers and residue before W/R/S. CDI-containers moved to be rewashed after scrubbing For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed none of the opened packages of dogs, food in refrigerator were date marked with date bag opened. CDI-items date marked, food may have to be discarded if not date marked during future inspections. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Repeat-Observed grab n go hot case and pizza warming unit use TPHC. TCS foods not discarded at 4 hour mark. Ham, cheese croissant discard time of 11:55am, sausage pizza 9:09AM, cheese burger 12:58, sausage, egg n cheese tornado 9:09AM .

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed containers wet stacked on drain board of 3-comp sink. Do not stack together before they air dry.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid and doors open. Keep closed. No points due to no trash or sludge on ground, no flies.

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 floor in back room with build-up needs a more frequent/thorough cleaning schedule.

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. Observed one staff member present during inspection. He said he was new and couldn’t answer any questions. CDI-discussed with staff that training is needed to sell safe food. 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. Observed staff member present was not certified. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in spray bottle and 3-comp = 0ppm quat. CDI-demonstrated how to make correct sanitizer filled sink and spray bottle 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

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed all food in hot grab n go past 4 hour time stamp. Staff printed a ticket iPad printing correct times. Western omelette 8:19AM; deluxe meat pizza 12:23pm; wings, chicken bites, rib sandwich 2:06pm. CDI-all discarded TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 spills inside cabinets in soda area. Keep area clean to not attract pests

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed trash on ground inside dumpster corral and bag of trash and empty beer cans along side of building.

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 in back room with build-up needs a more frequent/thorough cleaning schedule.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed molded cheese in reach-in. PIC said it was staff food. Moldy staff food stored with facility food. CDI-voluntarily 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 Repeat-Observed 1 package of honey hot dogs not date marked. CDI-PIC added discard date. No point increase due to improvements. 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 .

6-302.11 Supply toilet tissue at each toilet. -Pf. Observed no toilet paper in men’s bathroom. CDI-toilet paper added 6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed unclean toilet. Clean/check on more frequently.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed staff food intermingled with facility food. Keep staff food below facility food.

6-301.14 Post a handwash sign at each handsink. Observed men’s restroom missing handwashing sign.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed salsa and Cole slaw cold held at 67 degrees F. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - observed open package of hot dogs and Cole slaw not date marked opened. CDI, items 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed quant sanitizer testing greater than 400 ppm in 2 spray bottles. CDI, sanitizer diluted to required concentration.

General comment: 4-501.11 Maintain equipment in good repair. Observed stand up reach in freezer with new one ordered per PIC not currently in-use.

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 black soil residue accumulating behind ice chute.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no person in charge during inspections. -CDI food employee called manager on the phone to speak to EHS about having someone in charge that can perform duties.

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

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 procedures or kit for vomit and diarrhea. -CDI educated employee and gave out education poster.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwash sink near 3-comp-sink blocked by several stacks of boxes. CDI-Food employee moved boxes away from sink.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed hot dog without time stamp. CDI- Food employee voluntarily discarded food. 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed bacon cheeseburger, chicken wings, and rib sandwiches with expired time stamp of 4:00PM. -CDI food employee voluntarily discard food.

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 package of hot dogs in low reach in cooler dated 6-26. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed hotdogs and burgers held on TPHC without written procedures. CDI - EHS provided template to PIC which was completed during the inspection. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf. Observed hotdogs and burgers held on TPHC without a time stamp. CDI - PIC voluntarily discarded food.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch. -P. Observed pre-rinse sprayer hanging below flood rim of 3-comp. CDI - PIC hung up sprayer above minimum required height.

2-101.11 (A) PIC shall be present during all hours of operation. -PF No serve safe certified food protection manager or ANSI equivalent present during the time of the inspection.

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 . All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of at least 41F or below. Observed salsa mix in self serve prep unit at a temperature of 63F. CDI- Salsa was discarded during the inspection.

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

2-101.11 PIC shall be present during all hours of operation. -PF No serve safe certified food protection manager present during the time of the inspection.

6-301.14 Post a handwash sign at each handsink. No handwashing sign present in the men's bathroom. Provided during the inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Chemicals placed in secondary containers shall be labeled with the common name of its contents. Observed a chemical at the 3 comp sink inside a spray bottle unlabeled. Labeled during the inspection.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open during the inspection. Keep doors and lids 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 on site during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hot dog recorded above 41F (see chart). CDI- Placed on TPHC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Blue cleaner not labeled. CDI- Labeled.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Back prep hand washing sink was being blocked by sodas. Hot water was not turned on at back prep hand sink. Only cold water was accessible when checked. CDI- PIC made hand washing sink accessible and hot water was turned on and reading at least 100 degrees F. . - 1 point.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Single service cups were being stored on the floor in the back prep area. All single service articles shall be stored at least 6 inches off the floor. -.5 points,

5-203.14 Backflow Prevention Device, When Required - P Vacuum breaker located on the can wash leaks heavily when in use. VR- Will return to ensure that backflow preventer has been properly repaired. VR- 1 point.

6-501.15 Cleaning Maintenance Tools, Preventing Contamination - C Remove mold buildup from wall area adjacent to the can wash sink. Remove buildup from the ceiling tiles in back prep area. Facility shall be cleaned and maintained. Observed damaged floor tiles throughout backroom prep area. Also observed soiled cieling tiles throughout facility. REPEAT - 1 point.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed PIC use hand washing sink to rinse off food contact equipemnt. CDI- Educated PIC of rules and pic is to place food utensil in sink for warewashing,

5-205.15 (B) System maintained in good repair - C Hand washing sink in back storage area continues to drip while turned off. All plumbing is to be in good repair. Repair hand washing sink.

5-501.113 Covering Receptacles - C Keep dumpster doors and lids closed. Observed Dumpster doors and lids opened. General Comment: Have Sanitizer mixed if food prepping is occuring, Facility did not have sanitizer made and foods were hot holding and had already gone through prep.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C/6-501.12 Cleaning, Frequency and Restrictions - C Observed damaged floor tiles throughout backroom prep area. Also observed soiled cieling tiles throughout facility.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed apples for sale unwrapped . These items from outside vendor . 10 day verification required.

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 tiles in rear area where 3 comp. sink is.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometer in low boy not functioning. 10 day verification required. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Digital thermometer battery dead making thermometer unusable. 10 day verification required.

4-501.11 Maintain equipment in good repair. Observed Three compartment sink leaking when turned on.

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

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered wastebin in the womens restroom.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side sliding doors ajar at time of inspection on the outside dumpster. Insure these doors are kept closed to reduce pest presence.

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 slight damage to the tiles underneath of the soda syrup storage area.

5-205.15 Maintain a plumbing system in good repair. Observed leaking three compartment sink.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both dumpster doors open at time of inspection.

E6-501.11 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 can wash with cracks and damage, observed wall damage to areas in the dry storage room.

6-301.14 Post a handwash sign at each handsink. Observed no signage in mens bathroom. CDI by ehs providing sign.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed garbage items stored outside of the waste receptacle during inspection.

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 in the rear storage area, as well as damage to the baseboards around the can wash, and cracks in the can wash itself.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer spray bottle at <200ppm. CDI spray bottle with mixed with QAC concentrate at proper concentration.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed flying insect pesticide labeled for residental use only. CDI pesticide was discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies around 3 comp sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris collecting in gasket of reach-in cooler.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on-site with no certification.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot dogs, sausages, tauqitos's, etc on rolling rack for customer self service at 100-125F degrees. Employee removed and placed back behind the "items still cooking" plackard. Also observed a sausage biscuit in alto sham oven at room temperature. Biscuit discarded.

General Comment- 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 items in preperation cooler date marked with 10-12 day timeframe. Items in the cooler can not be held longer than 7 days (if held at or below 41F degrees) or 4 days (if held between 42-45F degrees).

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer concentrate >400ppm quat being used. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Also observed spray aerosol air freshener and all purpose cleaner stored on shelf with wrapped food items. PIC removed.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thermometer available for use to check food temperatures.

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 storage on the floor throughout back kitchen area.

General Comment- 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed wooded wall covering pulling away from wall at hot dog customer area.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P. Employees shall understand when to report illness, symptoms and exposure. No policy or documentation in place. PIC given employee health handout. PIC went over handout with staff and handout posted. CDI

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF. Handwash sinks shall be accessible to employees at all times. Handsink was blocked by cardboard box and large plastic container. CDI- item moved

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Ensure foods that Time/Temperature Control for safety (TCS) foods that are ready-to-eat and held more than 24 hours must be date marked. Observed numerous foods in reach in cooler that meet the criteria not date marked. CDI

4-101.19 Nonfood-Contact Surfaces - C. Nonfood Contact surfaces shall be corrosion resistant, nonabsorbent, and smooth material. Observed microwave rusted in food prep area.