CIRCLE K #5112

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Employee drink stored on shelf above food in reach-in cooler. Store employee drinks in an area that they can’t potentially contaminate food. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer solution measured less than 150 ppm at 3-compartment sink. Quat sanitizer must be 150-400 ppm. CDI - PIC made 200 ppm solution. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Hashbrowns in hot holding measured 129-131F. TCS foods in hot holding shall measure at least 135F. CDI - PIC reheated items to above 165F. 0 pts. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Containers of roller grill meats in reach-in cooler were missing prep date labels. CDI - Employee placed prep dates on items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-601.11(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. Interior of microwave needs to be cleaned. Clean microwave more frequently. REPEAT

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Some soda nozzles had visible buildup on them and needed to be cleaned. Ensure soda nozzles are cleaned frequently enough to prevent buildup. CDI - PIC washed soda nozzles during inspection 0 pts.

6-501.111 Keep the premises free of insects, rodents, and other pests. Small flies present in establishment. Contact pest control for solutions to small flies.

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. Microwave needs to be cleaned. 0 pts.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Drain plug missing on dumpster. Contact waste management company to replace missing drain plug. 0 pts.

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

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed facility with no procedure posted. Procedure listed on kit was inadequate. CDI- EHS provided facility with written procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soiled coffee machine by dispenser nozzle.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in 3-comp sink at too strong of a concentration. CDI- PIC diluted water.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service article boxes being stored on the ground not elevated in office 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. Vents in warewashing area soiled with dust.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. REPEAT 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. Oven trays stored on top of hand washing sink at start of inspection. Do not store items on hand washing sink or use it for any other purpose. CDI - Oven trays moved by PIC. REPEAT // 6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at hand washing sink beside coffee station. CDI - PIC refilled dispenser. // 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels present at hand washing sink in prep area. CDI - PIC placed paper towels at sink. 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 Container of cole slaw was not date marked. PIC did not know when it was opened. TCS ready-to-eat foods must be labeled with open/prep date and used or discarded within 7 days of opening commercial package. CDI - PIC discarded cole slaw. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Tongs stored on splash guard of hand washing sink. Do not store utensils where they are exposed to potential splash contamination. 0 pts.

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. Missing floor tiles underneath 3-compartment sink. Replace missing floor tiles. 0 pts.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Only employee at establishment stated she was not manager and did not handle food. Food was being served during inspection. Employee present also did not know about health policy information, cold and hot holding temperature requirements for TCS foods, and what sanitizer concentration is supposed to be. Ensure that the person in charge knows the rules regarding food safety and handling. CDI - Employee educated on rules. Establishment must ensure that employees present know the requirements of the Food Code to ensure food is served safely.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Only employee present did not have active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf Only employee present at establishment could not provide establishment's employee health policy. CDI - Store e-mailed sample policy to use. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at 2 hand washing sinks. Hand washing sinks must be equipped with paper towels. REPEAT // 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Box of disposable cups stored on top of hand washing sink beside soda machine. Maintain access to hand washing sinks. Do not block hand washing sinks. CDI - Box removed.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Black moldy buildup on all soda nozzles at soda machine. Clean soda nozzles more frequently.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Box of disposable cups stored on top of hand washing sink. Do not store single-use or single-service articles where they are exposed to contamination. CDI - Box removed by employee. 0 pts.

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. Broken baseboard beside mop sink. 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. Soda syrup spilled on ground underneath soda syrup boxes. Floors underneath equipment need to be cleaned. 0 pts.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no PIC with certified food protection training/certification. Repeat For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf Observed PIC without knowledge of EH policy or where to find written EH policy. Repeat CDI- EHI left PIC with EH policy poster.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels or other approved methods of drying hands available at two hand wash sinks. CDI- PIC placed paper towels at both sinks.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probe thermometer on hand during inspection. VR required.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed metal tongs used for contact with RTE stored improperly on top of RIC. PIC moved tongs to three comp sink. CDI

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean equipment with cardboard box stored on top in direct contact with clean equipment.

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 buildup on coffee drink dispensers. Repeat. Observed spilled beverage in RIC in back where pizzas cold stored.

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

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 buildup on floors in WIC around RIFs, observed buildup around 3 comp sink. 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 base board missing in kitchen area. Observed gaps between ceiling and wall in kitchen area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM on site. CDI- CFPM came on site.

2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf Observed EH policy without all necessary information. CDI- EHS left copy of plan

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no vomit/ diarrhea plan. CDI- EHS sent plan via email.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap for back kitchen handwashing sink. CDI- soap placed at sink. Observed no soap in men's bathroom. CDI- Soap placed at the sink.

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 upper plate of coffee machine and cheese dispenser in need of cleaning.

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 vent in kitchen area in need of cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM on site.

2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf Observed employee health policy without all necessary information. CDI- EHS sent over policy via email.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no vomit/ diarrhea plan. CDI-EHS sent over plan via email.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue left on dishes. CDI- Dishes taken back to be washed.

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 vent above pizza oven in need of cleaning. Observed floors in kitchen area at 3 comp sink in need of cleaning.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed rack and bowl in the handwashing sink.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unknown substance in a spray bottle without a label. CDI- Contents discarded. PIC and employee did not know what the substance was.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service items stored at the 3 comp sink where soiled dishes are stored. Remove items.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed upper plates of drink machines in need of cleaning.

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 in need of cleaning in the kitchen area.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have managers ANSI food safety certification.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by large container of liquid. CDI- Container was moved.

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

4-501.11 Maintain equipment in good repair. PIC stated the hot rollers were not in use because they have not been operating correctly and a technician would be out to repair them.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in microwaves. Needs cleaning. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed pico de gallo and cole slaw holding above 41F in the walk in cooler.CDI-Voluntarily Discard.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Observed food build up and debris inside the microwaves. Clean.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at either handwashing sink. CDI-PIC had employee place paper towels at handwashing sink.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris accumulation on inside of several soda nozzles.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Pico in WIC reading 44F. CDI-PIC vgoluntarily discarded.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have managers ANSI food safety certification.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed the handsink near the 3 compartment sink without soap. Verification required. Less violations noted under #8 since last inspection therefore no point escalation.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris accumulation on inside of several soda nozzles.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili in dispenser hot holding below 135F (see chart). CDI- bag of chili was discarded. Improvements made to hot holding since last inspection therefore no point escalation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hot dogs in walk in cooler cold holding above 41F (see chart). CDI- product transferred to another cooler. Verification required.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.11 Provide soap for handwashing at each handsink. -Pf hand soap dispenser is missing in mens restroom. observed each handsink either without soap or hand towels. CDI by adding soap and hand towels. 5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF observed case of soda beverages stored on handsink. CDI removed.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P observed sausage biscuit stored < 135F in warmer. CDI by discard.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF observed open packages of sausages stored in walk-in cooler without date mark. CDI by date mark.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed wet towel on drainborad of dish machine.

6-302.11 Supply toilet tissue at each toilet. mens restroom had no toilet tissue.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf observed boxes stored in handsink. CDI removed. 6-301.11 Provide soap for handwashing at each handsink. -Pf hand soap not available for use at 2 handsinks. CDI added handsoap.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed prepackaged biscuits in warmer < 135F. (Sriracha sausage, egg, and cheese) CDI voluntary discard by PIC.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf probe thermometer not provided during inspection. Verification required within 10 days.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P observed pico de gallo stored without lid. CDI product covered with lid in storage.

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 soap dispenser out of order in mens restroom.

6-301.11 Provide soap for handwashing at each handsink. -Pf no hand soap in mens restroom. CDI by adding hand soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf no hand towels at handsink next to coffee station. CDI by adding hand towels. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf observed items stored in handsink. CDI by removing.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed unabeled spray bottles of window cleaner. CDI by labeling spray bottles.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf no QAC test strips provided during inspection. Verification visit required within 10 days. N

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified.

6-301.11 Provide soap for handwashing at each handsink. -Pf observed 2 handsinks without hand soap. CDI by adding soap at hand sinks. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf observed plastic lid stored in handsink. CDI removed from handsink.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. observed heavy build-up on soda fountain nozzles. CDI by wash, rinse, and sanitize.

7-201.11 Store toxic materials to avoid contamination. -P observed cleaners stored on drainboard of 3 compartment sink. CDI by moving to chemical storage. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P observed sanitizer in spray bottle testing > 200ppm chlorine. CDI refilled and tested 200ppm QAC.

4-204-112 Temperature Measuring Devices-Functionality - PF observed food thermometer with dead batteries. Verification within 10 days.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not certified.

6-301.11 Provide soap for handwashing at each handsink. -Pf no hand soap at warewashing handsink. CDI by adding soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf no hand towels at 2 handsinks. CDI by adding hand towels.

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

3-306.11 Protect food on display using shields, packaging, or other effective means. -P observed apples stored without protection. cdi by posting sign informing consumers to wash before eating.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed drinks stored on floor in walk in cooler. CDI- Items were moved from floor. REPEAT.

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 build up under equipment in prep room. Clean. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed drinks stored on floor of walk in cooler. REPEAT. - Improvement noted since last inspection.

5-402.13 Maintain sanitary sewage system.-P Observed standing water around 3 comp floor drain and a heavy odor. PIC took drain grate off and noticed a clog on drain grate. CDI- PIC cleaned grate and instructed to clean standing water around drain.

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 heavy build up under equipment in prep room. Clean.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels present at handsink near doughnut station. CDI- Papertowels provided. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee rinsing equipment in handsink. CDI- Intruction provided. REPEAT.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bleach sanitizer under handsink above allowable concentration. PIC stated sanitizer is used for bathrooms only. CDI- Sanitizer was removed from food prep area and placed with chemical storage.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed drinks stored on floor in walk in cooler. Remove from floor. 3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed apples that PIC stated were washed without protective covering. CDI- Through instruction. Return Visit (VR) required. Wash apples and cover to protect or place sign stating "Please wash before consuming".

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed reach in freezer to have food build up in bottom. Clean.

6-301.14 Post a handwash sign at each handsink. Observed two hand sinks without handwashing signs. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee washing equipment parts in hand sink. CDI-through instruction.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed a bottle labeled sanitizer with undiluted quat measuring above 400ppm. CDI-bottle emptied and refilled to proper concentration (200ppm according to Manufacturers directions on bulk product). 4-602.11 Beverage dispensing nozzles shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed build up in soda nozzles.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed taquitos/tornados on hot rollers below 135F. Observed temperature control knobs at 150F for hot hold on cooking area in rear. PIC stated that the controls could not be changed and that these items are cooked on back at 150F. Spoke with Area manager who was on site during inspection. Area Manager was able to show EHS and PIC at the facility that the HEAT button must be pressed for items cooking in back and temperature will automatically rise to 180F on the unit for thirty minutes until items are fully cooked and then transferred to hot holding area that holds at 150F. CDI-items under 135F transferred to rear of unit to cook at 180F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dried food splatter in microwaves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -PfObserved build up inside the f'real machine where ice cream is mixed. CDI by cleaning and sanitizing onsite.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -PObserved tornados on the hot dog roller for serving at 129F. CDI by labeling "Not ready".

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 breakfast sandwiches stored for use with expiration dates as early as 10/7/14. CDI by voluntary disposal.

6-501.114 Maintaining Premises, Unnecessary Items and Litter - COrganize returnables at the 3 comp sink area and allow for cleaning in this area.

2-102.12 Certified Food Protection Manager - CNo certified food protection manager onsite. Points began being deducted after 1/1/14.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - PEmployees must be knowledgeable regarding all parts of the employee health policy or able to provide documentation of this training. VR- Correction required within 10 days.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - PMaintain sanitizer at a safe concentration. Observed a spray bottle of sanitizer not diluted. Facility is to follow the manufacturers direction for use to prepare at 200ppm quat. CDI by demonstrating proper dilution to 200ppm and use of test strips.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFFacility has no date marking system in place for the boxes of grill items opened that may take 2-3 days to finish. Most boxes were just placed into the unit. CDI by date labeling todays boxes with todays date and 2 other boxes with yesterdays date. Educated the staff on proper date marking and disposition.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - CMaintain the quipment clean. Observed buid up in the mop sink basin. Facility also has an odor at the 3 comp sink advised to ensure that grease trap does not need servicing.

PIC must be knowledgeable regarding the employee health policy. PIC was unable to discuss any part of the employee health policy. CDI- by education. REPEAT

Maintain handsinks free and accessible for use. Observed back handsink used for storage and blocked by mops and a box.

Provide sanitizer at the proper concentration. Observed quat sanitizer at 0ppm (re-prepared). REPEAT

Replace missing thermometer inside the back room prep cooler.

Properly store clean utensils. Observed clean tongs stored with hanging deodorizer trees.

Properly clean mens restroom. Repair sink faucet threading and door handle.

Clean back room area. Organize storage. All items need to be at least 6 inches off the floor. Clean the grease trap. An odor is emanating from the grease trap area.

Provide designated area for employee personal items. Observed several personal items stored on the back room prep table.