CIRCLE K #8409

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at both handwashing sinks. Facility was using cloth towels at the back handwashing sinks. CDI PIC provided appear towels for both sinks.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed tubes on milk dispenser ( self serve coffee area) with a large amount of buildup in the tubes and on the underside of the machine’s dispensing area. CDI PIC cleaned and cut tubes shorter and cleaned the underside of the machine. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico on topping bar above 41F. 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings in the HH case below 135F. CDI PIC voluntarily discarded. REPEAT 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 .

3-501.17 (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 3 open boxes of foods for the HH roller in the Lowboy cooler not date marked. PIC stated that they were opened on 7-27-25 and she put date sticker on the boxes. 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 .

5-402.13 Maintain sanitary sewage system according to Law.-P Observed facility floor wet in some spots and multiple towels on the floor. PIC stated that water was coming from the bathroom.Facility has voluntarily closed by discontinuing selling foods they prep and reheat until the plumbing is repaired. CDI Plumber was present during inspection and has completed the repair. PIC will resume food operation once floors are mopped and sanitized. PIC will notify EHS before opening.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC onsite with an expired FPM certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed scrubbing pad being stored inside hand sink. CDI: Item was removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed hashbrowns and ham/egg sandwich hot holding below 135F. CDI: Items were 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 .

REPEAT 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 build up of food debris inside reach in cooler. Observed microwave in need of cleaning.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired CFPM certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed salsa inside small countertop unit above 41F. Pan of salsa was sticking up out of refrigeration unit, other item in unit was 41F. CDI: Salsa was moved to other refrigeration. 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 is not been labeled, or if the label is incorrect. -P. Observed opened package of hot dogs with a use by date of 8/19 which exceeds the 7 day date marking requirement. PIC was unsure of when hot dogs were opened. CDI: PIC voluntarily discarded item. 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 .

REPEAT 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 food debris in bottom of reach in freezers and non-food contact surfaces of drink machine. Clean as needed.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without food protection manager certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink in kitchen area without paper towels. CDI: Paper towels were placed at sink.

REPEAT 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 food debris build in bottom of reach in freezers. Clean as needed.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - PIC lacks food protection manager certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method. - P - Observed employee manually washing dishes by only washing and rinsing without sanitizing. Observed dishes drying in sanitizer bay of three compartment sink due to boxes stored on shelving designated for drying dishes above three compartment sink. - CDI - EHS directed employee to remove boxes from shelving for drying dishes and to place dishes drying in sanitizer bay on shelving. EHS demonstrated how to properly set up the sanitizer bay and how to utilize sanitizer test strips to ensure proper sanitizer concentrations. Employee washed, rinsed, and sanitized dishes properly. 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 . 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. - Observed microwaves to be heavily soiled with food residue and debris. Clean and increase cleaning frequency to maintain clean.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - REPEAT - Observed food residue and debris on counters under and around equipment (coffee station, nacho station, etc). Clean and increase cleaning frequency to maintain clean.

5-205.15 Maintain a plumbing system in good repair. - Observed women’s restroom to be out of order due to toilet being nonoperational. Repair toilet.

2-101.11 (A) PIC shall be present during all hours of operation. - PF - No PIC present during inspection.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - Only employee present lacks food protection manager certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed multiple packages of sausage egg and cheese tornados holding below 135F in warmer boxes. - CDI - PIC voluntarily discarded items. *NOTE: Sausage egg and cheese tornados observed time stamped to be discarded at 11:28AM. However, PIC stated all items in warmer are hot held despite also being time stamped. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed box of hotdogs holding above 41F in lowboy. - CDI - PIC unaware of whether or not hotdogs had been removed from the unit recently. PIC voluntarily discarded hotdogs. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed one unlabeled spray bottle of sanitizer in women’s bathroom. - CDI - Spray bottle labeled.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. - Pf - Employee stated thermometer had recently broken and was unable to provide an accessible thermometer for use. - VR - Verification required within 10 days to ensure facility has obtained a thin probe thermometer.

4-501.11 Maintain equipment in good repair. - Observed broken reach-in freezer for customer service. No items stored in freezer during inspection. Repair unit.

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 residue and debris on counters under drink machines and on the interior of reach-in units throughout facility. Clean and increase cleaning frequency to maintain clean.

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 PIC without certification.

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 unable to recite symptoms or illnesses. Employee states she didn’t know. EHS educated employee and explained employee health policy poster.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris and fruit flies coming out of hand sink by front service area. EHS explained to PIC that sink is for hand washing only.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in back storage area, front service area, and men’s restroom. EHS advised PIC to maintain facility clean to avoid attracting pests.

Repeat: 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 soiled interior of microwaves. Need cleaning.

Repeat: 6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed soiled women’s and men’s restrooms. Need cleaning. Verification required.

Repeat: 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug at dumpster.

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 written procedures. CDI, EHS educated PIC.

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 soiled utensils stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

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 soiled interior of microwave. Need cleaning.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed soiled toilets at women’s and mens restrooms. Need cleaning.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug at dumpster. Need replacement plug.

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

Repeat: 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no health employee policy at facility. Observed employee without knowledge of illnesses and symptoms to report. PIC states facility has been short on staff, including manager. CDI, heath policy provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Pico and coleslaw at hot dog prep area cold holding above 41F. CDI, item discarded by PIC. PIC states foods were placed there at the time of shift change (7AM). CDI, item discarded by PIC.

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 at facility. Verification required.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of single use/single service items stored on floor.

Repeat: 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips at facility. Verification required.

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed large amounts of trash around dumpster. Need cleaning.

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

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no employee health policy. CDI-The policy was provided today.

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 the timer not turned on for the pizzas. This pizzas are kept for two hours. CDI-The manager knew when the product was heated up in the oven. Time was started. REPEAT.

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 onsite. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO VERIFY THE PURCHASE OF A THIN PROBED THERMOMETER. REPEAT.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips onsite. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE TEST STRIPS ARE AVAILABLE FOR THE SANITIZER.

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 coming in through the building from the outside. There was a large rainstorm during the inspection. This needs immediate attention.

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 no soap at the handsink in the mens restroom. Verification required.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed several soiled soda nozzles.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pizzas hot holding below 135F in hot display case. CDI- product discarded.

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 facility using TPHC for chicken wings. PIC was unable to determine what discard/prep. time of chicken wings were. CDI- product discarded.

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 site. Verification required.

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

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash/debris accumulation in outside dumpster enclosure.

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 missing corner stripping on wall next to mop sink. Observed leak in ceiling above mop sink.

2-101.11 PIC shall be present during all hours of operation. -PF Observed certified food protection manager not on site at time of inspection.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed hot dogs being placed on rollers and made available for sale without barrier identifying which items are still heating. CDI hotdogs reheated .

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 chicken sandwhiches and chicken wings being held on time exceeded time listed on package for discard by as much as two hours. CDI discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed rear handwash in need of cleaning. -0 points-

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pizza, chilli and cheese at less than 135 degrees. CDI discarded.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed lowboy does not have internal thermometer. Repeat violation.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. 5-501.114 Using Drain Plugs - C Observed drain plug missing on dumpster . Repeat violation.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towel dispenser not dispensing paper towels at time of inspection. CDI dispenser unclogged. repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salsa and coleslaw on condiment unit held at 70 degrees. CDI discarded.

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 tphc system approved on back of sandwhiches not being utilized. CDI discarded products.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed low boy unit does not have ambient air thermometer.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid open. 5-501.114 Using Drain Plugs - C Observed drain plug missing on dumpster . Repeat violation.

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

2-201.13 Removal, Adjustment, or Retention of Exclusions and Restrictions - P Observed signs advising employees to report a diagnoses or exposure to the PIC/manager, but management was unsure of how to report these exposures/diagnoses or how to bring someone back after one. VR in 10 days. Employee health form given- review with all employees and have them sign. Discussed with PIC onsite today.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No papertowels at back handsink- cdi refilled during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Degreasor was stored in a bottle labeled windex- cdi relabeled.

4-501.11 Maintain equipment in good repair. Roof of microwave is badly melted and needs to be replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up on slushie dispenser underneath, roof of microwave, sandwich display racks, and cheese/chili dispenser underneath.

5-205.15 Maintain a plumbing system in good repair. Handsink drain pipe is leaking.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash can or recepticle in the women's restroom.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drainplug on either dumpster outside.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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. 6-501.16 Drying Mops - C Observed FRP gapped at the canwash, missing baseboard to the left of the outside sink, and gaps at the handsink where it meets the metal. Mops were stored wet in mop bucket and in canwash. Build up on floors under drink area, syrup storage area, and under equipment in kitchen.

6-303.11 Intensity-Lighting - C 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Lights in biscuit warmer are not coated or shielded and two are burnt out- replace and repair.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed the handsink being used to rinse towels and dump items- corrected through instruction.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Windex was in a sanitizer bottle today- relabeled to correct.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Dial thermometers were reading 40F and 190F in ice water today- recalibrated with PIC to correct. Digital thermometer onsite was accurate during the inspection.

5-205.15 Maintain a plumbing system in good repair. Handsink is leaking today.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Both dumpsters are missing drainplugs today.

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. 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. Clean floors more at the edges of walls and under the roll out drink station. Repair gapped FRP(trim) and loose baseboard near the can wash. 6-501.16 Store mops for air drying after use. Observed wet mops laying in the canwash- hang these to dry.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. 6-303.11 Intensity-Lighting - C Observed heat lamps, where burritos are stored, not working and peeling- replace.

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

2-201.11(E) Ensure food employees report illnesses, symptoms and exposure.-PF PIC could not provide employee health policy information. CDI - gave PIC EHP Poster.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed heavy residue build-up on soda fountain nozzles. CDI by wash, rinse, and sanitize.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P observed apples on display in store without protection or signage indicating that apples must be washed prior to consuming. CDI sign posted.

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

5-202.12 Provide at least 100F water at handsinks.-Pf No hot water observed at handwash sinks. Verification required within 10 days.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili and cheese sauce stored in dispenser < 135F. CDI by removing dispenser from service.

4-501.11 Maintain equipment in good repair. Observed chili and cheese dispenser operating at 100 F.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water in establishment. Permit suspended.

6-301.14 Post a handwash sign at each handsink. No handwash procedure signs at handwash sink. CDI added signs.

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

4-602.13 Nonfood Contact Surfaces - C: Clean around drink machine (dark) nozzles and ice chute. Also clean around creamer nozzles.

6-501.114 Maintaining Premises, Unnecessary Items and Litter - C: Clean around dumpsters. Observed chair, bowling ball, etc.

Certified Food Protection Manager. Must have an ansi accredited food protection manager on duty at all hours of operation.

Hand sink must be cleaned thoroughly in back room. Mold

Clean inside both microwaves and drink nozzles. CDI- cleaning in progress during inspection.

Repair/replace door gasket on small under counter cooler.

Clean floor under 3 comp sink and freezers.

2-102.12 Certified Food Protection Manager. Must have a certified food protection manager on duty at all times. CDI-manager has taken test, no results at time of inspection.

4-602.11 Food contact surfaces-frequency: Clean inside ice chute on self serve drink machines. CDI- cleaned during inspection.

3-501.13 Thawing. Observed hot dogs being thawed in standing water. CDI-ran cold water on product(freely).

Repair damaged gasket on small under counter cooler.

2-102.12 Certified Food Protection Manager - CMust have a certified food protection manager on duty at all times of operation. Observed PIC at time of inspection not certified. CDI by instruction. Must have in place before 1/1/14 to avoid 2 point deduction.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFAll potentially hazardous ready to eat foods in refrigeration for more than 24 hours must be labeled with the date prepared/opened or discard date. Observed open bags of tornados, hot dogs and sausages in reach in cooler near rollers. PIC stated that items are kept for 1-2 days in this cooler. CDI by instruction.

7-102.11 Common Name-Working Containers - PFProperly label all spray bottles of chemicals with name of contents to prevent accidental contamination of food, utensils etc. Observed three spray bottles of green chemical unlabeled. CDI.

3-306.11 Food Display-Preventing Contamination by Consumers - PAll food for customer self-service must be properly protected by sneeze guards, packaging or other effective means. Observed basket of exposed apples for customer self-service near registers. CDI by removing and instruction with PIC.

5-103.12 Pressure - PFRepair hand sink in kitchen area to have sufficient water pressure. Observed water pressure extemely low to the point where limited amount of water comes out of faucet. Verification required.