CIRCLE K #5102

4-501.11 Maintain equipment in good repair. Observed ice build-up over compressor fan in reach-in freezer beside of 3-comp sink. Repair or replace compressor fan.

5-205.15 Maintain a plumbing system in good repair. Observed slow leak at faucet of hand wash sink beside of 3-comp sink. Repair leak.

-REPEAT- 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed baseboards under 3-comp sink not smooth and easily cleanable, areas to be subject to moisture are absorbent. Repair or replace baseboard.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed food employee eating at prep table where food was being actively prepped. CDI- EHS discussed designated areas with PIC, PIC had food employee removed food from area and wash hands before returning to prepping food.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed liquid residue accumulation on nozzles at fountain drink machine. Increase cleaning frequency.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bin at handwashing sink near three compartment sink. *REPEAT*

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed baseboards under 3-comp sink not smooth and easily cleanable, areas to be subject to moisture are absorbent. Repair or replace baseboard.

5-202.12 Provide at least 100F water at handsinks. Observed two handwashing sinks in facility unable to provide 100F water. Both handwashing sinks provided water with a temperature ranging from 84F to 93F. Three compartment sink provided water with a temperature of 112F -1 point-

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bin at handwashing sink near three compartment sink. -0 points-

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed coving removed under three compartment sink. -0 points-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -1 point- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -REPEAT- -1 point- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rear handwashing sink blocked by box of paper towels and equipment. CDI - Items were removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed front handwashing sink without paper towels. CDI - Paper towels were provided. -1 point-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed coleslaw and pico de gallo cold holding at 43F and 49F in condiment cooler. CDI - Items were discarded. -0 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -1 point- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 for responding to vomit/diarrheal events. CDI - Written procedures were reviewed with and e-mailed to PIC. -0 points- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-202.12 Provide at least 100F water at handsinks. Observed front handwashing sink unable to reach hot water temperature of at least 100F. Hot water was measured to be between 72F and 74F during inspection. -0 points-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a drink stored in basin of handsink. CDI- drink removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed stickers attached to outside of clean pans, nested together so food contact surface is contacting surface with stickers. Ensure stickers are removed before wash/rinse/sanitize process occurs. CDI- stickers removed, dishes cleaned.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bin at the handsink in kitchen prep area.

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 cleaning needed near floor drain at 3 comp sink.

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 for these types of events. CDI - Provided PIC the New NC Food Code changes and guidance via email. For more information please visit: http://meck.co/FoodSafety

6-501.16 Store mops for air drying after use.Observed mops improperly stored at the mop sink.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food manager present during the inspection. For more information on becoming a certified food protection manager please visit: http://meck.co/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 procedures for these types of events. CDI - Provided PIC the New NC Food Code changes and guidance via email. For more information please visit: http://meck.co/FoodSafety

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 pico condiment opened and not date marked in the walk in cooler. PIC stated it was opened today. For more information on date marking please visit: http://meck.co/FoodSafety

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 floors under prep table and warewashing sink are in need of cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food manager on site during the inspection. PIC has the certificate but does not have it at the establishment.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink being blocked by a ladder. CDI -PIC removed the ladder.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed opened pico de gallo (condiments) in walk in cooler not date marked after opening. Observed milk in coffee center for the espresso machine kept for more than two two with no date marking. CDI - Pico was voluntarily discarded. Milk was opened yesterday and date was properly marked.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of glass cleaner label faded. CDI - PIC relabeled.

6-305.11 Designation-Dressing Areas and Lockers - C Observed personal belongings on prep table in kitchen area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC in the establishment without a certification by an accredited program asa specified in 2-102.20.

5-205.15 Maintain a plumbing system in good repair. Observed the broken handle to the hot faucet at the handsink next to the soda machine, can still be turned. PIC stated this was broken yesterday and has call for repair.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed personal items such as purse and open drink on top of the prep table.

General Comment. 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed manager and PIC not familiar with all of the 5 symtomps and illnesses. CDI- Employee health poster was given to facility to hang up. PIC stated employee policy is taught to employees once hired and paperwork is signed. Suggested going over policy again with employees.

General Comment. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf At back handsink right beside 3 compartment sink observed it being blocked by a ladder and no paper towels were present. CDI- Paper towels were provided and ladder was removed.

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 bags of jumbo hot dogs, cheddarwurst and pepper jack tostados not date marked. CDI- Manager stated items were opened yesterday. Food items were date marked.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed slaw holding at 43F. CDI - Placed on TPHC and will add to TPHC procedures moving forward.

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 breakfast sandwiches on TPHC without time stamps. Facility did not have written procedure on site. CDI - Food was discarded and time stamps will be used moving forward with all TPHC items. EHS emailed TPHC documentation for PIC to fill out.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed drinks on the floor from morning delivery. Store drinks at least 6 inches above the floor as soon as possible after deliveries. REPEAT.

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 light fixture over the 3 compartment sink detached from ceiling. Temporarily held into place, repair as soon as possible.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food and drink items stored on customer food in walk in cooler. CDI - PIC relocated items to designated area.

2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. Observed employee drink stored with customer drinks in the walkin cooler. CDI - relocated drink. Educated to separte employee items and customer items.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P REPEAT VIOLATION. Observed product on the hot holding roller in the temperature danger zone. Refer to temperature chart. CDI - educated to use thermometers more. Educated proper hot holding temperatures. Educated to not place food for service until it has reached proper temperature. Relocated food behind the line.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed drinks stored on the floor in the walkin cooler. Advised to relocate off of the floor.

4-302.14 Provide a test kit that accurately measures concentrations of sanitizing solutions- Pf Observed that the facilities quat test strips are expired. Advsied to get new test strips. VR

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed rusted rack in walkin cooler. Facility has fixed past items.

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. REPEAT VIOLATION. Observed baseboard peeling away from wall underneath the 3 compartment sink. Advised to repar. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. REPEAT VIOLATION. Observed floor in need of cleaning underneath the 3 compartment sink.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF Observed no certified food protection manager on site. Advised to have a certified food protection manager on site.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed handsinks not reaching 100F. VR 5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf REPEAT VIOLATION. Observed soda equipment blocking the handsink in the back of the kitchen. Advsied to move. VR

4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. REPEAT VIOLATION. Observed build up on soda nozzles. Advised to wash, rinse, and sanitize once a day. VR

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed product in the temperature danger zone on the hot roller rack. Refer to temperature chart. CDI - moved items back in the middle in the designated cooking spot. Advised to use thermometers.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed chemical storage rack with build up and paint chipping. Advised to keep clean.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed handsinks not reaching 100F and the 3 compartment sink not reaching 110F. Advised to provide sufficient hot water for the facility. VR

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. REPEAT VIOLATION. Observed crack in can wash. Advised to repiar. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. REPEAT VIOLATION. Observed debris build up on the floor underneath the 3 compartment sink. Advised to keep clean.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF Observed no certified food protection manager on site during the inspection. Advised to have a food protection manager 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 employees.-Pf Observed large trash can blocking the handsink in the back kitchen. CDI - moved trash can. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no handsoap in the mens bathroom. CDI - PIC providing soap to the dispenser. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs in the bathroom. REPEAT VIOLATION.

4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed build up on the soda nozzles at the drink machine. Educated to wash, rinse, and sanitize the soda nozzles at least once a day. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed the ice chute at the drink machine with major build up inside. Educated PIC to keep this item clean. REPEAT VIOLATION. VR

4-501.11 Maintain equipment in good repair. Observed a torn gasket in the freezer in the back room. Advised to replace.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed the coving in disrepair underneath the wash compartment in the back room. Advised to repair the coving. 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 crack in the can wash in the back room. Advised to repair. REPEAT VIOLATION. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed dust build up on the ceiling by the vent cover in the back room. Advised to keep clean.

6-301.14 Post a handwash sign at each handsink. Observed no employee handwashing sign in the bathrooms. Advised to get handwashing signs.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up inside the ice chute at the drink machine. Advised to clean and sanitize more often to prevent build up of food contact surfaces.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed milk cartons stored on floor in the walkin cooler. Advised to relocate at least 6" above the floor

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the outdoor dumpster with the lids open. Advised to keep lids shut. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug to the outdoor dumpster. Advised to provide drain plug to dumpster.

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 baseboards missing from inbetween womens and mens bathroom. Observed baseboard peeling away underneath 3 compartment sink. Observed one tile broken underneath the handsink to the right of the 3 compartment sink.

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels provided at hand sink beside soda machine. CDI-provided. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked in back by hand truck. CDI-moved.

soft Jer Funfest 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed build up on soda nozzles at soda machine.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats/fruit flies around soda machine.

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed cups stored under drain lines of soda machine. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed coffee filters stored unwrapped.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed back handsink completely blocked by handtruck and boxes. CDI-handsink unblocked.

that 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed build up on soda nozzles and ice chute at self service machine.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical bottles labeled incorrectly. CDI-bottles removed from service.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed apples offered for sale without stickers. Observed some apples wrapped and others left exposed to potential contamination for customer self service. Wash and wrap all apples or post sign stating "Wash before consuming." CDI-remainder of apples wrapped.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unprotected mouth contact cup lips

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. No test strips available to test sanitizer. Verification required.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored with food used for customers.

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

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed assistant store manager with no knowledge of employee health policy. CDI - policy reviewed on site by REHS - copy of policy e-mailed and signed by employees present.

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 various RTE products inside True refrigerator without date marking. CDI - all products dated during inspection.

4-502.11(B) Provide accurately calibrated thermometers. -Pf Observed thermometer present off calibration by 10 degrees. CDI - calibrated by REHS on site.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several mosquito in facility. PIC indicated that pest service was on site today for treatment.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed multiple "spoiled" items stored on drainboard of clean and dirty side of 3-compartment sink.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC, (store manager) new to the store without food manager's certification.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed store manager with incomplete and inadequate knowledge of employee health policy and what illnesses and symptoms to have reported. CDI - copy of employee health policy given to store manager to sign and have other employees present sign on site.

4-501.114 Maintain sanitizer at correct concentrations. -P. Observed no sanitizer available for use. CDI - sanitizer made up in spray bottle during inspection. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed tools and other cleaning supplies stored on clean side of 3-compartment sink. CDI - items removed.

5-205.11 Maintain handwashing sinks accessible at all times- PF. Observed handsink in room close to register area blocked by boxes of cigarettes. CDI, made accessible during inspection.

3-501.16 (A)(1) Maintain hot TCS foods at 135F/above. - P. Observed egg rolls and tornadoes on roller < 135F. CDI, hot dog roller turned up to 180F to reheat products.

7-102.11 Ensure all working containers of chemicals are properly labeled with common name. - PF. Observed chemicals bottles stored unlabeled on shelf. CDI, by labeling on site.

6-404.11 Properly store items such as spolied, recalled products, or damaged in a designated area separate from food, equipment, utensils,etc. - PF. Observed several items marked "spoiled" stored on clean drainboard side of 3-comp sink. CDI, items relocated to bottom shelf.

2-201.11 (A), (B), (C), & (E) Ensure facility has an approved employee health policy. Observed incomplete knowledge of proper employee health policy. CDI, gave PIC sample copy of employee health policy; employees present started reviewing and signing during inspection.

5-205.11 Maintain handsinks accessible at all times for handwashing. Observed handsink in front room next to 3 comp sink blocked by ladder. CDI, by relocating ladder. 6-301.14 Maintain signs for employee handwashing at all handsinks. Provided signs during inspection.

7-204.11 Ensure sanitizers do not exceed proper concentration. Observed quat sanitizer in spray bottle at toxic level. Concentration well above 200ppm. CDI, by diluting to proper concentration.7-102.11 Ensure all working containers of chemicals are properly labeled with common name. Observed chemical bottle stored without label. CDI, labeled during inspection.

6-301.11 Handwashing Cleanser, Availability. Provide soap for all handsinks at all times. Observed no soap available for use at handsink at back in kitchen. CDI, by instruction.6-301.12 Hand Drying Provision. Observed paper towels missing from handsink at back in kitchen. CDI, by instruction5-205.11 Using a Handwashing Sink-Operation and Maintenance. Maintain handsinks accessible at all times. Observed handsink at back in kitchen blocked by mops & brooms. CDI, made accessible; by instruction.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness. Maintain sanitizer at proper strength and available at all times. Observed no sanitizer available for use. Quat sanitizer container had ran out. CDI, chlorine sanitizer temporarily made up in spray bottle by EHS until quat sanitizer can be provided.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Observed spoiled items stored on drainboard of clean side of utensil washing sink. 3- compartment sink needs to be set up properly. Keep soiled items on wash side of utensil washing sink.

7-102.11 Common Name-Working Containers. Observed unknown chemical substance stored in spray bottle labeled "sanitizer". CDI, substance discarded and refilled with chlorine sanitizer for use.

4-302.14 Sanitizing Solutions, Testing Devices. Provide test strips for checking sanitizer. Observed no quat test strips available for testing sanitizer. CDI, by instruction.