7-ELEVEN #35560

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) Observed half&half and French vanilla date marking exceeding 7 day period 09/25-10/02. CDI - PIC was allowed to correct date marking sticker 09/25-10/01 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) Observed pack of hot dogs and pack of taquitos opened without any form o datemarking in low boy cooler. CDI- Employee voluntarily discarded foods no accurate date could be established. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flying insects near coffee station. Increase frequency of cleaning counter tops.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed repeat priority violations and PIC not maintaining active managerial control duties. EHS gave education on date marking parameters for TCS foods, hot holding temperatures, and maintaining equipment in good repair. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with 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 no CFPM on duty. 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 chili and liquid cheese below 135F. See temp chart. CDI - PIC voluntarily discarded items and unplugged machine. 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed open container of taquitos with no date marking. CDI - PIC state food was opened yesterday and date marked container. 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 sliced American cheese date marked for 4/17-4/24. CDI - PIC voluntarily discarded items. Observed open container of egg rolls from 4/26-5/3. CDI - PIC was allowed to correct date marking issues. Observed steak/cheese taquitos from 4/28-5/5. CDI - PIC was allowed to correct date marking issues. Observed whole milk and creamer in self service dispenser with date marking from 4/29-5/9. CDI - PIC was allowed to correct date marking issues.

4-501.11 Maintain equipment in good repair. Observed low boy cooler not functional. Currently no food is being stored inside. See temp chart. PIC placed DO NOT USE sign. 4-501.11 Maintain equipment in good repair. Observed liquid cheese and chili dispenser machine not functioning. See temp chart. PIC placed DO NOT USE sign.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty. For more information on becoming a certified food protection manager please visit: 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 hand washing sink near 3 compartment sink blocked by office chair, supplies, and boxes made it inaccessible for EHS to wash hands. CDI- PIC was able to clear the area. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed several chemical spray bottles on hand washing sink and blue gloves inside sink. CDI - PIC removed all items away from the hand washing sink near register.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed three jalapeno & cream cheese taquitos, four pork egg roll, four monterey jack chicken taquito, and three breakfast skillet taquito all below 135*F at hot rollers. See temp chart CDI - PIC voluntarily discarded food. 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 open bags of mini tacos, spicy buffalo chicken, BBQ roasted chicken in low boy cooler #2 without any date marking. CDI - PIC stated they were all open yesterday evening and was allowed to date mark open bags. 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 bag of whole milk and half & half creamer in customer self service unit date marked for 14-days instead of 7-days and was already past 14days 11/21-12/5. CDI - PIC isn't sure why the date marking was wrong and voluntarily discarded both boxes. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed insects crawling around drink station especially hot beverage station. CDI - PIC posted not working signage and will clean unit.

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 box of single service containers stored on the floor. CDI - PIC moved boxe onto crate.

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 live insects and food build up on counter tops throughout beverage station and food prep area. Increase frequency of cleaning of areas where food and drinks are being served.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee come from back to front, put on gloves and handle food with out washing hands. CDI EHS educated PIC and employee washed her hands. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed spicy chicken wings being held at 112F in hot box. Spicy wings were a lot bigger than the other wings. EHS advised to reheat the larger wings a little longer. CDI PIC reheated wings to 180F REHEAT 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 .

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 trays stored on top of hot box unprotected. CDI PIC inverted trays and put in plastic.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed cashier employee put on gloves without washing hands and get pizza slice for customer. CDI EHS educated employee and she washed her hands and put on a new pair of gloves. REPEAT

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed moldy cheese slices in low boy cooler. CDI PIC voluntarily discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed containers stored as clean with debris and sticky exteriors. Also observed dead insects in clean containers due to several not being inverted on drying rack.VR needed 7-23-23 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed boneless wings and bone in wings being HH below 135F. Also observed buffalo chicken sticks at 130F after being on roller for 2 hours. Employee stated that she lets them heat for 2 hours before serving to customers. EHS advised employee to allow more time to reheat and monitor temperature. CDI PIC voluntarily discarded. REPEAT 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food without hair restraints. REPEAT

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 box of single service containers on the floor behind HH units. CDI PIC put box on shelf.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed uncovered employee coffee drink on drying rack of 3 comp sink near clean dishes.

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

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee rinse her hands with water and not use soap. CDI EHS educated employee and she rehashed her hands using soap. For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink near customer microwave area. CDI Employee got some hand soap from back storage.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheeseburger, wings, boneless wings, and cheeseburger bits HH below 135F Employee stated that wings were just put out. CDI Employee reheated wings and voluntarily discard other foods. REPEAT 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food with no hair restraint.

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 gasket and inside of WIC door with buildup and debris.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food on top of reach in freezer. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse ob reach in freezer

REPEAT: 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 ServSafe certification. PIC just started working here about two months now, work on getting a copy of the certificate of food protection manager. -1 pts-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink near the 3 compartment sink was blocked by chair, boxes- made it inaccessible for food employees to wash hands. CDI- PIC clear the path and make hand sink available for handwashing. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed several packets of shirt stored in hand sink near 3 compartment sink. CDI- PIC removed items. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed at the same hand sink, no paper towels. CDI- PIC provided paper towels. -1 pts-

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed dirty thin probe thermometers. CDI- PIC cleaned and sanitized the thermometer before storing. -1.5 pts-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed chicken wings, pizzas, orange chicken, hot holding at the temperature below 135F. CDI- PIC volunteer to discard items. -1.5 pts-

REPEAT 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed opened packet of hot dogs without date marking. PIC could not determine when it was opened. CDI- PIC volunteer to discard item. -3 pts-

4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf. Observed too strong of sanitizer solution bottle. CDI- PIC diluted the solution and tested to the correct concentration. 4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf. Observed incorrect sanitizer solution at the 3 compartment sink. The sanitizer dispenser is not working properly. VERIFICATION NEEDED within 10 days (12/18/2022). Meanwhile employees will hand mix the sanitizer solution when washing, rinse, and sanitize dishes -0.5 pts-

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. PIC is new to the position, does seem willing to learn and is planning on taking a servsafe class. They took good notes and was willing to learn. No PIC points taken today but CFPM points taken

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed moldly onions, pico and cheese in a prep unit. CDI-PIC voluntarily discarded.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed 2 coffee nozzles and 1 soda machine nozzle in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed items in the top of the prep unit (pico, tomatoes) above 41F (45-47F) They were double stacked in plastic pans, some in metal. PIC explained they are trying to buy metal pans and put lids on them to help with safety and quality. CDI-PIC voluntarily discarded due to the moldly substance on the food. Ambient air was 32F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed onions, tomatoes, pico, cheese, RTE bacon, sausages inside prep unit with no DM. PIC was not aware when it was opened. CDI-PIC voluntarily discarded. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely. https://youtu.be/BOPsSNUajYs . Observed salsa with DM of 4/8. CDI-PIC voluntarily discarded.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P EHS asked what cleaner they use for countertops at the food prep area, PIC explained the disinfectant. CDI-EHS informed them this is toxic to use at food prep areas and showed them how to use the sanitizer in the back to make cleaner. PIC made cleaner for the front

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed no working thermometer on site. VR REQUIRED 4/29/2022.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed a few cases of drinks stored on the floor in the WIC.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no sanitizer test strips in the facility. VR REQUIRED 4/29/2022.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice chute, backsplash on milk/latte dispensers, coffee machines in need of cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed plain chicken wings below 135F. All other HH food was in temp, PIC did not have timers set for disposal. CDI-PIC set timers and voluntarily discarded wings.

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 3 trays of food with dates from 7/20. PIC said they came in frozen that day and did not know when it was open. CDI- Food was 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 Observed a pack of hotdogs with no DM. CDI-PIC DM

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thermometer on site. CDI-PIC drove and got a thin probe, digital thermometer. 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 the floor in the WIC, although most of the product was in bins or stored off the floor.

4-501.11 Maintain equipment in good repair. Observed the reach in cooler at the front with the metal on the door loose-the door was not able to shut fully because of the counter area, EHS had to slam it. CDI-PIC moved counter and door was able to shut, all food cooled down and the ambient air was 35F. Can wash is leaking. 3-comp sink has tape wrapped around the pipe.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the inside of preps units, the doors, the shelves, the counters in need of cleaning.

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 the can wash tiles missing grout.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink on the front counter was covered by utensils. Observed handsink in the back was blocked by various items. CDI - Items were moved to allow access. REPEAT. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf CDI - Paper towels were put at handsink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa and pico at 43 F. Date marked as prepared yesterday. CDI - Salsa and pico were voluntarily discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility had thermometers but no thin probe thermometer. VERIFICATION REQUIRED.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food residue and debris on oven, shelving and reach ins. Equipment needs to be cleaned.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpster. 5-501.115 Maintaining Refuse Areas and Enclosures - C Observed debris on ground around dumpster. Area needs to be cleaned.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed coffee dumped in the handwashing sink. CDI. PIC cleaned. 6-301.14 Post a handwash sign at each handsink. Observed one of the handwashing sink with no posted sign. CDI. Provided one for the PIC.

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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed sanitizer in container with no label. CDI. PIC labelled it.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth placed in sanitizer solution with concentration levels at 0ppm. CDI. PIC removed.

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris accumulation in the bathrooms along walls, as well as on the ceiling of the soda syrup area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on prep area reach in refrigerator units collecting debris/residue.

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 multiple instances adhesive residue on the top wall area of the prep station

5-202.12 Provide at least 100F water at handsinks. -Pf Upon beginning of inspection, hot water was non-functional at handsink in food prep area. CDI handsink worked 30 minutes later. Emergency work order was placed. VERIFICATION REQUIRED.

4-501.11 Maintain equipment in good repair. Observed gasket broken on reach-in cooler. Observed cabinet in disprepair exposing installation core.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee turning off handwashing faucet with bare hands. CDI PIC instructed employee on proper procedures.

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 two opened packages of hot dogs. PIC unsure of when packages were opened. CDI packages labeled.

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 sandwiches and stuffed waffle in hot holding below 135F, packages improperly labeled. CDI items discarded. Next batch observed as labeled properly.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large number of fruit flies in back storage room/3 compartment sink area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink behind 3 compartment sink completely blocked. REPEAT VIOLATION. CDI Desk relocated. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels provided at handsink behind 3 compartment sink. CDI papertowels added. 6-301.14 Handwashing Signage - C Observed no handwashing sign provided at any handsink in facility. CDI signage provided.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed dish soap being stored at handsink. CDI dish soap removed. Discussion with PIC to ensure all dishes and utensils are taken to 3 compartment sink to be properly washed, rinse and sanitized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sandwiches in hot holding unit below 135F. CDI sandwiches voluntarily discarded. REPEAT VIOLATION. VERIFICATION REQUIRED.

7-101.11 Identifying Information, Prominence-Original Containers - PF Observed chemical in spray bottle not matching label. CDI chemical discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bags of coffee grounds stored on floor. 3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed apples on display not covered/shielded. Apples not washed prior to display. CDI PIC added sign stating apples must be washed before consuming.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food and to-go trays without a hair restraint.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Cup lids stored directly under leaky plumbing. CDI all cup lids voluntarily discarded. Observed cups stored directly on floor in back storage area.

4-501.11 Maintain equipment in good repair. Observed two gaskets in disrepair on reach-in coolers. REPEAT VIOLATION.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces collecting microbial growth.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed dirty utensils stored in handsink in front prep area. Observed handsink blocked by desk in back prep/3 compartment sink area. CDI items relocated.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzles collecting heavy microbial growth. CDI nozzles removed to properly wash, rinse and sanitize.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sandwiches in hot holding unit below 135F. See temperature chart for temperature observations. CDI sandwiches voluntarily discarded. EHS recommends sandwiches be placed on TPHC. Documentation emailed to PIC.

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 beef patties and polish sausages opened and not date marked. CDI items labeled.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed utensils stored in splash zone of handsink.

4-501.11 Maintain equipment in good repair. Observed split gaskets on two reach-in units.

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

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 several items stored on floor in 3 compartment sink room. Store items off of floor to facilitate cleaning of floor.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored on prep surface being used to prepare sandwiches. CDI by relocating beverage.

7-201.11 Store toxic materials to avoid contamination. -P Observed window cleaner stored on spalsh guard next to hand sink and above area being used to prepare sandwiches. CDI by relocating cleaner to designated chemical storage area.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed apples in display case unprotected from consumer. CDI- PIC removed apples and will post signage stating that apples must be washed prior to consuming.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Pf Observed QAC test strips to be expired. Test strips discarded by PIC. VR required within 10 days.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris accumulation in coolers and freezers.

5-402.13 Maintain sanitary sewage system.-P 5-402.13 Conveying Sewage - P Observed soda fountain drain pipes discharging onto 3 compartment sink drainboard. CDI- re-routed drain pipes to discharge into can wash basin.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed mens restroom sink and toilet to be soiled.

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 several items stored on floor in warewashing room. Store items off of floor to facilitate cleaning of floor.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. REPEAT VIOLATION.

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 on site during inspection. Employees unaware of policy. CDI policy emailed to PIC. VERIFICATION REQUIRED.

0b 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed employee wash hands for less than 10 seconds and turn faucet off with bare hands. CDI by instruction. Employee rewashed hands.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed no hot water in facility. VERIFICATION REQUIRED. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink in back area blocked by desk. CDI desk moved.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed egg rolls, hot dogs and bacon hot dogs on roller display below 135F. CDI egg rolls were reheat. Hot dogs and bacon hot dogs were discarded. See temperature chart for temperature observations. REPEAT VIOLATION. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sandwiches in display case above 45F. See temperature chart for temperature observations. CDI sandwiches discarded. REPEAT VIOLATION. VERIFICATION REQUIRED.

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 hot dogs and bacon wrapped hot dogs holding 4 days past expiration date. CDI items discarded. REPEAT VIOLATION. VERIFICATION REQUIRED.

4-501.11 Maintain equipment in good repair. Observed split gaskets on several coolers. Observed rusted shelves inside coolers.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water in facility. VERIFICATION REQUIRED.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified food protection manager onsite today.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P Observed management and staff unaware of the big five illnesses. Manager was unaware of certain symptoms that must be excluded from food service. Employee health policy will be emailed and must be signed by all food staff within 10 days-see VR date at bottom of page.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed staff donning gloves after handling money without washing hands. Staff washed hands to correct.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed the handsink out of order in the dish area today. 5-202.12 Provide at least 100F water at handsinks.-Pf Observed hot water turned off to the back handsink today. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at the back handsink. 6-301.11 Provide soap for handwashing at each handsink. -PfObserved no handsoap at the back handsink. VR in 10 days.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple items on the hot rollers holding at <135F today. Reheated to 165 or more to correct.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed front row sandwiches in the display unit holding at >45F today. Sent to walk in cooler to chill down.

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 corn dogs that expired on 4-11-15 and hotdogs that expired on 4-4-15. Both discarded today.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a food employee with a bracelet on today.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Keep togo containers inverted when unwrapped. observed pizza slice boxes and other sinlge use containers food side up today.

5-205.15 Maintain a plumbing system in good repair.-P Observed the canwash drain stopped up today. VR in 10 days

5-402.13 Maintain sanitary sewage system.-P Observed no drain pipe on the back handsink- leaking into the floor today. VR in 10 days

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 buildup and debris under storage cabinets today- especially under drink dispensers today.

PIC must have passed an aNSI certified food managers safety exam. No certified pIC onsite today.2-102.12

Observed employees who did not know the big five illnesses today and could not find a list to reference. Employees must know the symptoms and illnesses that must be reported to the manager if they are diagnosed or exposed. Recommend posting employee health policy for reference. Have all employees to sign policy to correct- VR in 10 days.2-103.11 (M)

Employees must wash exposed arms when washing hands. Also, employees must turn off water with a papertowel rather than their bare hands as observed today.Employees rewashed to correct.2-301.12

Observed no handwash sink in the dishwashing area. Provide an approved handwash station. VR in 10 days. Employee must wash clean dishes, go up front and wash hands, and come back to put away clean dishes- be sure employees use papertowels to open door to back area so recontamination does not occur.5-203.11Do not use the handwash sink for any other purpose than handwashing. Observed dishes being stored and rinsed there.5-205.11

Observed a soiled pizza slicer being washed off in the handsink today- this must be washed, rinsed, and sanitized before being used with food. Employee set slicer aside to be washed inthe back to correct.4-601.11 (A)

Observed hotdogs stored at <135F today- discarded to correct.Maintain TCS foods at 135F or more.3-501.16

Observed hotdogs that were not date marked today and they were open. Date mark all TCS foods once they have been opened/made. Back dated today to correct.3-501.17

Provide a sign on the unwashed apples that directs consumers to wash before consumption. Provided today.3-307.11

Observed a food service employee with a bracelet on today. Food service employees are limited to single wedding band on their hands/wrists- no bracelets, watches, or other rings allowed.2-303.11

Store utensils where they will not be exposed to splash contamination. Observed tongs stored on the splashguard of the handsink today. Tongs sent to be washed.4-903.11 Observed tongs stored in water today- store utensils on a clean surface that is washed, rinsed, and santiized every 4 hours. Utensils set on counter today to correct.

PIC must be present & have passed an ANSI approved, proctored food safety exam. No certified PIC on site today.

Employees must know big 5 illnesses or know where to find a list - All 5 could not be named & where a list was posted was unclear. Posted a new policy on wall & reviewed w/ PIC.

Wash hands for 15-20 seconds w/ soap before rinsing - observed a quick hand wash today. Be sure to turn off water with a paper towel rather than bare hands as observed.

Keep soap @ all hand sinks - none at back hand sink today - resupplied by PIC.

Hold cold food at 45-41F or less. Observed sandwiches stacked too high in display case, blocking air flow. Front sandwiches discarded & back sandwiches taken to WIC to chill down quickly.

Hold hot food at 135F or more. Observed egg rolls & hot dog stored at <135F - discarded to correct.

Date mark hot dogs once they have been opened. Observed two open containers of hot dogs not date marked today - One package discarded & the other was date marked.

Food service employees are limited to a single wedding ring on their hands - no other rings, bracelets or watches allowed. Observed a watch on employee today.

2-102.12 Certified Food Protection ManagerPIC must have passed an ANSI certified, proctored food safety exam. Points will not be deducted until Jan. 2014.

2-103.11 (M) Person in Charge-DutiesEmployees must know the big five illnesses that they need to inform the manager of if they are diagnosed or exposed to one of the five- they can name them or point them out to the EHS. Observed employees who did not know the big five illnesses today and could not find them. Spanish handout provided today.

5-205.11 Using a Handwashing Sink-Operation and MaintenanceKeep handwashing sink available for use- observed folders in front of the handsink today that made it hard to actually use.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingHold TCS foods at 135F or more. Observed mulitple foods stored at <135F today and all were reheated to 165F or more during inspection to correct. Do not stack wings so high in the display unit because they will not be hot enough if they are not in contact with the hot metal pan. Be sure hotdogs are reheated properly before storing them on the front roller and be sure this roller is turned up enough to maintain the food at 135F or more- turned up by PIC today.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingObserved open hotdogs today with no date mark indicating what day they were opened. These were out of their 'use by' date and were discarded by PIC today. Date marking sheet given again today.

2-303.11 Prohibition-JewelryFood service employees are limited to a single wedding band on their hands/wrists. No other bracelets, watches or rings as observed today.