7-ELEVEN #35544

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed food employee unaware of which required symptoms and illnesses are to be reported. EHS observed the employee referenced employe health policy that only had 5 of 6 required reportable illnesses. Facility has been provided the employee health policies provided by the county. EHS will make a return visit to verify that it has been signed by employees. 10-day VR Required. **REPEAT** -2- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed food employee handle equipment and ring up customers and don gloves in an attempt to prepare food. CDI- EHS intervened and asked employee to wash hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P 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 food employee wash hand for less than 10 seconds and then use clean bare hands to turn off faucet. CDI- EHS provided education and demonstrated a proper handwash. Employee correctly washed hands and used paper towel to turn off faucet. -2- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed salsa and pico stored in lowboy prep unit (condiments bar) at 50F. Ambient air temperature of the unit was 54F. PIC stated that they unit has been having problems. **REPEAT** -3- *3-day Verification Required* **See comments section** 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed a large presence of gnats and other flying insects throughout facility -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. EHS observed food employee preparing food without the use of a hair restraint. -0-

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed two tongs and a pizza cutter stored in room temperature water on front prep line. CDI- PIC removed items to 3-comp. **REPEAT** -0.5-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC could not provide a test strip for QUAT sanitizer used at the 3-compartment sink. -0.5- **10-day VR Required**

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. EHS observed heavy food build up in drawers where coffee grounds are stored. More frequent cleaning is recommended. -0-

6-501.19 Self closing doors. Observed restroom doors unable to fully self-close.-0- 6-501.18 Maintain handwashing sinks, toilets and urinals clean. EHS observed restrooms in need of more frequent cleaning. -0-

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 several cracked/missing tiles throughout back kitchen area. EHS observed missing baseboard at back hand sink. EHS observed water damaged tiles near the floor drain in back of kitchen *REPEAT* -1- 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. EHS observed visible build up on floor and under equipment in 3-compartment sink area.

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed food employee unaware of which required symptoms and illnesses are to be reported. CDI- EHS discussed employee health with PIC, provided updated employee health handout. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf. Observed back handsink in disrepair, used for storage, and without soap near by. PIC stated that a work order will be placed today. Ensure all handsink required are operable during all operating hours. *REPEAT* VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed hotdogs and sausage biscuits held in low RIC temping above 41F due to unit having ambient temperature of 48F. TCS items in closed packaging moved to properly function low RIC adjacent. Low RIC below condiment bar shall not be used to store TCS items until repairs are made. *REPEAT* VERIFICATION REQUIRED. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed PIC unable to provide thermometer during inspection. VERIFICATION REQUIRED. For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed two tongs and a pizza cutter stored in room temperature water on front prep line. CDI- PIC removed items to 3-comp.

4-501.11 Maintain equipment in good repair. Observed gasket on low RIF in disrepair. Replace gaskets. *REPEAT*

5-205.15 Maintain a plumbing system in good repair. Observed back handsink in disrepair. See item #10.

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 several cracked/missing tiles throughout back kitchen area. *REPEAT*

2-101.11 (A) PIC shall be present during all hours of operation. -Pf Observed no PIC upon arrival for inspection. CDI: Education provided and owner arrived at end of inspection.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection. REPEAT VIOLATION.

2-201.11(E) Ensure food employees report illnesses, symptoms and exposure. -Pf Observed no written policy for employee health at time of inspection. EHS emailed copy of EH policy to PIC. EHS will return within 10 days to verify staff signed EH policy.

5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf Observed both front and back hand sinks inoperable. EHS spoke with PIC via phone - sinks leak under counter and are turned off. VOLUNTARY CLOSURE. NO FOOD SALES OR PREP MAY OCCUR UNTIL HAND SINK ARE REPAIRED AND EHS MAKES ON-SITE VISIT. PLEASE CONTACT MIRIAM (704-371-1589) OR JOSEPH (980-402-4688) FOR SITE VISIT. EHS WILL RETURN WITHIN 10 DAYS TO VERIFY HAND SINKS PROPERLY WORKING AND AT PROPER TEMPERATURE. VERIFICATION REQUIRED.

4-602.11 (E )Clean the equipment and utensils used with non-TCS foods as required to avoid contamination. Observed buildup on soda nozzles.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hotdogs and taquitos being held below 135F on rollers. CDI: PIC voluntarily discarded product. Observed popcorn chicken and chicken wings being held below 135F in warmer cabinet. CDI: PIc voluntarily discarded product. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed whole milk creamer being held above 41F in customer self-service case. CDI: PIC voluntarily discarded product.

4-501.11 Maintain equipment in good repair. Observed torn gasket on under counter reach-in freezer. REPEAT VIOLATION.

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 waste/debris on gaskets on under counter reach-in cooler and reach-in freezer.

6-501.19 Self closing doors. Observed restroom doors unable to fully self-close.

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 several cracked/missing tiles throughout back kitchen area. Observed Sheetrock busted/cracked in fear back room by mop sink.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection. REPEAT VIOLATION.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. -Pf Observed back handsink inoperable. CDI: PIC turned on water to sink. REPEAT VIOLATION. 5-202.12 Provide at least 100F water at handsinks. Observed back hand sink hot water at 96F. CDI: PIC adjusted hot water on sink (114F).

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed taquitos and hot dogs being held below 135F on rollers. Observed chicken wings, mini tacos, and pizza being held below 135F in warmer. Observed ham crossiant being held below 135F in small warmer. PIC stated all products placed into unit between 9:00-9:30. CDI: Education provided and products reheated in oven (>165F).

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large active/live roach in back hand sink.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on two reach-in freezer doors.

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 food debris in walk-in cooler floor.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection. REPEAT VIOLATION.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at back handsink. CDI: PIC provided soap. REPEAT VIOLATION. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink. CDI: PIC provided paper towels. REPEAT VIOLAITON. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. -Pf Observed back hand sink blocked by mops/brooms and water turned completely off. CDI: PIC removed mops/brooms and turned sink on.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee put on gloves using teeth before working with food. CDI: Education provided, hands properly washed, and gloves donned correctly.

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed hot dogs and taquitos not meet commercial reheating parameters. Product placed onto rollers @6:30am. See temp chart for details. CDI: PIC voluntarily discarded product.

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf Observed chili and cheese sauce thawing in 3-vat sink, no running water. CDI: Education provided and product placed under running water.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf Observed thin tip thermometer in poor repair- battery dead. CDI: PIC provided new battery for thermometer.

5-205.15 Maintain a plumbing system in good repair. Observed leak at back hand sink faucet.

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 several cracked/missing tiles throughout back kitchen area. REPEAT VIOLATION.

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

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed employee wash hands at 3 comp sink before continuing food prep. CDI. Eduction provided on where hands should be washed and how it should be washed. Hands properly washed.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no handwashing soap at handwashing sink. CDI - Handwashing soap was provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink. CDI - Paper towels were provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build up on food contact part of the thermometer. CDI. Equipment was cleaned. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handlers no wearing effective hair coverings when handling foods. Provided. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee prepping food with jewelry on.

4-501.11 Maintain equipment in good repair. Observed handwashing sink at the back broken. Also observed broken storage door area upfront.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed expired test kits in the facility during inspection. CDI. PIC ordered new ones.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened dumpsters at the back during inspection.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed opened ceiling at the back area during inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored directly on food stuffs in the RI cooler.

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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee washing pair of tongs in front handwashing sink. CDI - PIC was asked to wash, rinse, and sanitize all utensils at three compartment sink in rear of establishment. -1 point-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings hot holding at temperatures between 109F and 131F. CDI - Items were placed on TPHC and are discarded after a 2 hour hold. -REPEAT- -3 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed abundance of flies in establishment. Control insects to prevent infestation. -1 point-

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 use coffee filters stored without protection or packaging on top of coffee machine. -0 points-

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 abundance of food debris, splash, and residues on prep surfaces, gaskets, door handles, and non-food contact surfaces of cold holding and hot holding equipment. Recommend higher frequency and more thorough cleaning. -0.5 points-

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 abundance of food debris and residues on floors and walls in cooking and food prep area. Recommend higher frequency and more thorough cleaning. -0.5 points-

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed employees with limited knowledge of foodborne illness prevention. Employees did not know how often utensils were washed, when items were date marked, or about correct use of sanitizer. CDI - Employees were corrected through instruction. -REPEAT- -1 point-

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 in establishment during inspection. -REPEAT- -1 point-

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed opened beverage containers stored on top of handwashing sink. -0.5 points-

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no handwashing soap at handwashing sink. CDI - Handwashing soap was provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink. CDI - Paper towels were provided. -1 point-

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. 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 tongs, utensils, and pizza peel with build up of food debris and residue in reheating area. PIC stated that items are cleaned at night and used, without cleaning, throughout the day. PIC stated he did not know when utensils were last washed. CDI - Items were taken to three compartment sink to be washed, rinsed, and sanitized. -1.5 points-

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 sausage dogs and pizza hot holding at temperatures between 129F and 130F. CDI - Items are held for approximately 2 hours and discarded. Items were placed on TPHC. -REPEAT- -1.5 points-

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 packages of hot dogs and taquitos without date marking in reach in unit. PIC stated he did not know when items were opened. CDI - Opened items were voluntarily discarded. -1.5 points-

4-501.11 Maintain equipment in good repair. Observed handwashing sink near hot holding equipment broken. Establishment has second functioning handwashing sink on same counter top. PIC stated that a technician has been notified. -0 points-

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf Observed the following priority items observed during the inspection: hot holding and cleaning/sanitizing

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed the PIC not here when I was conducting my inspection. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee health policy does not reflect the addition of Salmonella (non-typhoidal) CDI - Provided PIC with food borne illness poster. For more information on employee health policy please visit: http://meck.co/FoodSafety -REPEAT-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no procedures for these types of events. CDI - sent PIC/owner vomit and diarrheal clean up procedures/guidance via email. For more information please visit: http://meck.co/FoodSafety -REPEAT-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer dispensing at 0 ppm of quat. Verification visit required in 72 hours to ensure compliance. For more information please visit: http://meck.co/FoodSafety 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 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 sandwich and burger in hot holding self service temped at below 135F. PIC during the inspections stated that the hot foods have a 2 hour time hold but was unable to provide written procedures. CDI - PIC voluntarily discarded the foods.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed chicken sandwiches and burgers below 135F, PIC stated the hot foods are on time, but unable to provided to EHS written procedures. CDI - Sandwiches and burgers were voluntarily discarded ** TPHC procedure template may be found at: http://meck.co/FoodSafety

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed damaged products being the sanitizing basin of the warewashing sink.

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 coffee filters not protected and to-go container inverted with the food contact surface facing update. CDI - inverted

5-402.13 Maintain sanitary sewage system according to Law.-P Observed a strong sewage odor in the back prep room of the establishment, sewage odor appears to coming from the grease trap under the warewashing sink. The Grease trap shall be maintained and serviced. Verification visit required in 72 hours to ensure compliance.

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 some broken floor tiles in the back prep room. 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 heavy staining on floor and along the walls in back prep room.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf Observed the following priority items observed during the inspection: cold holding and handwashing. CDI - Food handler discarded the foods that were above 41F, spoke with the PICk regarding the new NC Food code changes and sent new info and guidance via email.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed the PIC not here when I was conducting my inspection, when the PIC arrived he did not have a certified food managers card. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee health policy does not reflect the addition of Salmonella (non-typhoidal) CDI - sent the PIC/owner New NC Food Code changes and guidance via email. For more information on employee health policy please visit: http://meck.co/FoodSafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no procedures for these types of events. CDI - sent PIC/owner vomit and diarrheal clean up procedures/guidance via email. For more information 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 dry hands before turning off faucet without recontaminating hands.-P Observed food handler wash their hands and turned off the faucet with their bare hands therefore decontaminating their hands. CDI - Provided education. Food handler rewashed their hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced tomatoes and pico in the condiment cooler above 41F. Temped at 53-55F. CDI - Food handler voluntarily discarded the food. The unit was temping at 49F. PIC stated they have a work order to have repaired. Verification visit required to ensure compliance.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no food thermometer in the establishment. Provided. Verification visit required to ensure compliance.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handlers no wearing effective hair coverings when handling foods. Provided.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed gaskets on refrigeration and freezer units are torn and split. Replace

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 interior of refrigerations and freezer accumulating food debris. Clean and maintain.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floor under shelving and refrigeration equipment and in walk in cooler floor accumulating food and debris Clean and maintain.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed container of milk stored directly on the handwashing sink. CDI. PIC removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken rolls, hot dogs, cold holding in the RI at temperatures above 41F. PIC voluntarily discarded. Unit will be inspected in 10days to check on the temperatures.

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 chicken rolls, hot dogs, cold holding in the RI without date marks on them CDI. PIC voluntarily discarded.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food with no hair restraint. CDI. Employee wore one. REPEAT

4-502.11(A) Maintain utensils in good repair. Observed one of the RI coolers unable to hold food at 41F. Needs to be repaired.

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

5-205.15 Maintain a plumbing system in good repair. Observed water leaks in the hand sink at the back. Needs to be repaired.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P. Observed employees moving from ready to eat to handling computer and back to ready to eat. CDI. Employee rewashed hands.

3-501.13 Use approved thawing methods. Observed sauce thawing in prep sink with no running water on it. CDI. Employee placed in cooler.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed no thermometer in the facility at the time of inspection. Will be back in 10days to check on the equipment.

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

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in use tong stored on a surface with build up. CDI. PIC rewashed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Observed build up around hot dog cooking line. Needs to be cleaned.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. REPEAT. Observed cleaning needed to remove residue on floors, walls, and ceiling at back area where soda syrup boxes are kept and under shelving where single service items are stored.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed employee drinks stored in same place with pizza in the RI cooler. CDI. Employee removed.

General Comment: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels available at back handsink. CDI: paper towels provided. 6-301.11 Provide soap for handwashing at each handsink. -Pf. No soap at back handsink. CDI: soap provided.

Repeat: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed buffalo wings in hot holding in hot box at 126F- 131F. CDI: wings discarded.

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. Observed hot dogs inside reach-in cooler from yesterday and 3 days ago not date marked. CDI: discarded and hot dogs from yesterday morning were date marked properly.

General Comment: 4-501.11 Maintain equipment in good repair. Observed gaskets torn on both reach-in freezer at front cook area.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test strips available for checking quat sanitizer. CDI: strips provided

General Comment: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on both reach-in freezer gaskets and inside drawers/cabinets at coffee station and drink station.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed to remove residue on floors, walls, and ceiling at back area where soda syrup boxes are kept and under shelving where single service items are stored.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed wings hot holding below 135F. CDI- Wings were 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 two packets of hot dogs from yesterday morning not date marked. CDI- Hot dogs were date marked.

2-101.11 PIC shall be present during all hours of operation. -PF No certified food protection manager on site during inspection.

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. Cleaning needed on floors around 3 compartment sink and under soda syrup containers in back. REPEAT.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot dogs and taquitos holding on rollers below 135F. CDI-unit was turned up and all items reheated to 165F and above.

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. Cleaning needed on floors around 3 compartment sink and under soda syrup containers in back. Observed strong odor which may indicate floor drains need thorough cleaning or grease trap should be pumped.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in facility.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on equipment throughout.

3-501.13 Use approved thawing methods. Observed several pizzas thawing at room temperture.

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 without hair restraint.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed inside cabinets under handsinks and soda machines.

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. CLeaning needed on floors, walls and ceilings throughout back room.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed one soda nozzle with build up.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in facility.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Keep coffee filters wrapped.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on equipment throughout including coffee/sugar spills inside of cabinets.

3-501.13 Use approved thawing methods. Observed pizzas thawing at room temperature.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead insects in cabinets underneath soda machines.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed apples out for customer self service with no stickers and unwrapped. Wrap apples after washing or post a sign stating apples should be washed before consuming. Verification required.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean spills inside cabinets underneath soda machines.

2-301.14 Wash hands after activities that contaminate them.-P Observed employee conducting register duties then serve a customer food without washing hands in between. CDI - discussion with PIC on proper handwashing - hands were washed.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed weak quat sanitizer in spray bottle - 50ppm. CDI - sanitizer dumped and refilled with 200ppm sanitizer from sink dispenser.

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 and regular hot dogs in reach-in without date. PIC indicated that hot dogs last for 1 day maybe 2 days depending on the days.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous flies and fruit flies throughout back of kitchen. PIC indicated that there is a plumbing issue with a drain in the back causing a breeding source for the flies. They are in the process of receiving a quote for a plumbing job that will eliminate source and minimize fly presence.

5-205.15 Maintain a plumbing system in good repair.-P Observed handsink at front leaking at the bottom pipe causing water to drain onto the floor. PIC indicated that work order was called in and plumber should be there in a week to repair sink.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee canned drinks, cigarettes, keys, and allergy sinus relief medicine stored on shelf next to and above napkins and syrup boxes for slushies. CDI - all items relocated to bottom shelf in a designated area.

4-501.114 Maintain sanitizer at correct concentrations. -P. Observed no sanitizer available for use and dispenser sanitizer container empty. CDI - sanitizer container was changed out and quat sanitizer was made available at proper concentration.

4-502.11(B) Provide accurately calibrated thermometers. -Pf. Observed metal stem thermometer not calibrated properly. CDI - by calibrating.

3-501.16 (A)(1) Maintain hot TCS foods at 135F/above.- P Observed buffalo chicken rollers, chicken taquitos, and beef hot dogs on roller < 135F. CDI, pulled back on roller and unit turned to highest setting to reheat products.

7-102.11 Ensure all working containers are properly labeled. - PF Observed unlabeled chemical spray bottle stored at handsink. Observed label on sanitizer spray bottle rubbed off. CDI, both bottles labeled on site.

3-501.13 Use proper methods for thawing TCS foods. - C Observed wrapped pizzas at pizza station sitting out to thaw. Temperature observed > 45F. CDI, pizzas moved to reach-in cooler to thaw properly.

6-501.111 Ensure facility is free of insects, pest, or rodents. - PF. Observed numerous fruit fly and fly presence inside facility. Observed fruit flies mostly around drain return at back of kitchen. It wasw determined that back return drain for drink machine was clogged and attracting flies. CDI, PIC showed me pressure washer that he is going to use to unclog drain from drink machine.

6-201.11 Floors, Walls and Ceilings-Cleanability - C. Observed debris on floors at back of facility. Observed clogged drain at back from drink machine.

2-102.12 Certified Food Protection Manager - C. Observed food protection manager present but without certification at the store. Facility must have certification by next inspection or points will be deducted.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF. Handsink shall be used for no other purposes other than handwashing. Observed utensils including pizza wheel cutter stored inside handsink at front. CDI, items removed from sink.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed no sanitizer available for use at the beginning of inspection. CDI, quat sanitizer filled in spray bottle from dispenser at 3-compartment sink.

2-102.12 Certified Food Protection Manager. Ensure a certified food protection manager is on site at all times. Observed no certified food protection manager present.

6-501.111 Controlling Pests. Ensure that the premises are maintained free of insects, rodents and other pests. Observed numerous flies inside kitchen and at food service & customer area out front. CDI, by instruction to continue effective pest treatment.

4-602.13 Nonfood Contact Surfaces. Maintain all non-food contact surfaces clean. Observed spillage & cleaning needed inside cabinets at customer area especially at drink & slushy station.

Maintain all dumpster areas clean & side doors closed at all times. Observed side door open to dumpster & trash behind dumpster.