7-ELEVEN #35590A

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: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed wings, mini tacos in the HH case and all the items on the HH roller below 135F and being offered for sale . See temperature chart. CDI Employee voluntarily discarded items that were in the HH case and he put the “not ready” sign up for the items on the HH roller. 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 .

3-306.13(B)(C) Consumer self-service operations shall have utensils or effective dispensing methods to protect the food from contamination and be monitored by trained food employees.-Pf Observed dispensing spouts on customer self serve creamer machine cut 2.5 inches below the machine, making it susceptible to contamination.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed food utensils and containers stored at handwashing sink and susceptible to contamination. CDI Employee moved items to 3 comp sink to be washed, rinsed, and sanitized.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service cup directly on the floor in the back room. Also observed multiple single service trays stored unprotected on top of HH cabinet, REPEAT

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 the lowboy cooler. CDI Employee moved his food. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee keys on top of he lowboy cooler. CDI Employee moved his keys.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed taquitos below 135F on HH roller being offered for sale. Also observed buffalo wings and min tacos being HH 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed at least 5 pizzas in the RIC above 41F. PIC stated that they were pulled out the WIC yesterday. 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 .

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service cup lids directly on the floor, single service trays stored unprotected on top of HH cabinet, single service cups stored unprotected in the back storage room. CDI PIC corrected storage is all single service items and discarded those necessary.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - 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

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 hand sink behind counter not operational. Employees have to walk around counter, into closed back room to wash hands properly before preparing or engaging in food service. VR required. PIC has door propped open so that there is not a door barrier to hand sink until repaired. Must be repaired within 10 days. If not repaired permit action may be taken.

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 heavy old build up in microwave cavity. Increase frequency of cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tacos holding below 135F in hot box. 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed hotdogs and taquitos opened with no date marking. Items were opened yesterday morning at some point. Items date marked. Repeat VR required. Long term visit will be conducted, if date marking is not improved, Risk Control Will be implemented. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed thin probed thermometer with a broken screen so the temperature could not be read. VR required.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed pizza slicer on cardboard on top of hand sink. CDI PIC replaced utensils and placed new utensils on clean metal pan. 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 residue on the interior of multiple refrigeration units. Observed fronts and handles of reach in coolers and freezer with residue. Clean and increase cleaning frequency to maintain clean. Repeat

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed toilet soiled and in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed wall next to sink behind counter and hot holding elements with splatter. Clean with more frequency.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap at handsink in restroom. CDI PIC re stocked sink with soap.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potato wedges and chicken wings below 135F. CDI PIC voluntarily discarded items and reheated new items. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Some items in RIC were holding above 41F. RIC stated it was in defrost mode. CDI Came out of defrost mode during inspection and dropped to ambient of 33F. Items cooled quickly. Have repairman switch defrost mode to late in evening. 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 hot dogs and hamburger links opened in reach in cooler with no date mark. CDI PIC stated they were opened day prior and date marked. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed pizza slicer and another utensil stored on countertop of hand sink. CDI PIC replaced utensils and placed new utensils on clean metal pan.

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 residue on the interior of multiple refrigeration units. Observed fronts and handles of reach in coolers and freezer with residue. Clean and increase cleaning frequency to maintain clean. Repeat

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

4-602.12 (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 heavy old build up in microwave cavity. Increase frequency of cleaning.

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 and hamburger links opened in reach in cooler with no date mark. CDI PIC stated they were opened two days prior and date marked. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed food residue on the interior of multiple refrigeration units. Observed fronts and handles of reach in coolers and freezer with residue. Clean and increase cleaning frequency to maintain clean. Repeat

5-205.15 Maintain a plumbing system in good repair. Hand sink behind counter is not functioning. PIC has ordered part which will arrive on Saturday. Another hand sink is available in the prep room.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed restroom with build up and debris on floor and an in a general state of un clean. Increase frequency of cleaning.

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

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed multiple containers stacked cleaned that had debris and residue that PIC stated they no longer use. Discarded items no longer used. 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 cracked, missing, heavily scored tiles in back prep room with three comp sink. Repair or replacement is required 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 build up and debris on floors and walls in prep room. Increase frequency of cleaning.

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

6-301.14 Post a handwash sign at each handsink. - REPEAT - Observed no required signage posted in bathrooms. - CDI - PIC provided PIC with handwash signs. PIC posted signs.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed various TCS items holding below 135F on hot hold rollers and in hot holding cabinet (see temperature chart). - CDI - PIC placed items on TPHC. EHS provided PIC with TPHC written procedures form. PIC completed form. Ensure items are labeled with holding time if TPHC will be used permanently moving forward. 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 front row of sandwiches in grab-n-go unit holding above 41F (see temperature chart). - CDI - PIC voluntarily discarded front row of sandwiches and agreed to not place items in the front row moving forward. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. - Pf - Observed opened packages of hotdogs and buffalo chicken rollups lacking date mark labels. - CDI - PIC date marked items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed food residue on the interior of multiple refrigeration units. 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 with expired ServSafe certification. PIC demonstrated knowledge by answering relevant questions throughout the inspection. REPEAT.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed one (1) food employee take order at point of service, remove gloves prior to beginning food service (plating prepared pizza), wash hands effectively, but turn off faucet handle bare handed. CDI - EHS discussed proper hand washing procedures with PIC and food employee. EHS observed effective corrective hand washing by food employee before donning gloves and begging food service. No handwashing violations were observed at time of inspection.

6-301.14 Post a handwash sign at each handsink. Observed two (2) handsinks (employee back room hand sink and gender neutral restroom handsink) without handwashing signage. CDI - EHS provided and affixed hand washing signage at handsinks.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) food employee engage in food prep (placing pizza for reheating, plating pizza for customers) with multiple pieces of jewelry and hands and arms, including metal bracelet, wristbands, and wrist watch. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) food employee engage in food prep (placing pizza for reheating, plating pizza for customers) without effective hair restraints.

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 two (2) stacks of single service pizza slice trays stored with exposed food contact surfaces. CDI - EHS inverted pizza slice trays to prevent potential contamination.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed approximately six (6) shelves in WIC, used to store beverages, with flattened cardboard boxes as storage shelving. Remove and, if necessary, replace shelving with non-absorbent shelving material, such as plastic or metal sheeting.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in gender neutral restroom.

5-501.111 Keep storage areas and bins for waste in good repair. Observed primary dumpster with missing lids. Contact waste management company to repair/replace damaged or missing dumpster components. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed primary dumpster and cardboard dumpster without drain plugs. Contact waste management company to repair/replace damaged or missing dumpster components.

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 two (2) missing/cracked wall tiles at wall adjacent to toilet bowl in gender neutral restroom. Repair as needed.

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.

Repeat: 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, documents provided.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at front hand sink and back hand sink. CDI, soap provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at back area hand sink. CDI, paper towels provided.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed sanitizer concentration at 0ppm. CDI, bottle replaced, observed concentration at 200ppm.

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 use cups on floor.

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 prep surface at front service area and soiled interior of reach in coolers. Need cleaning.

Repeat: 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed Tracy behind dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with open lids.

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 certification.

Repeat: 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. PIC states manager has them locked up in office. EHS explained to Manager via phone that documents should be available and accessible to employees and regulatory authority at all times.

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 taquitos hot holding below 135F. CDI, items discarded by PIC.

Repeat: 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed trash around and under dumpster. Need cleaning.

Repeat: 2-102.12 (A) Certified Food Protection Manager Observed PIC without food safety manager certification.

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed no written procedures. CDI, EHS educated PIC on requirement.

Repeat: 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 no time marks for pizza. CDI, pizza marked.

Repeat: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soiled gaskets/seals on reach in cooler by oven and by Need cleaning.

Repeat: 5-202.13 Backflow Prevention, Air Gap Observed no air gap for pipe at mop sink.

5-501.115 Maintaining Refuse Areas and Enclosures Observed trash build up behind dumpster. Need cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored on reach in cooler near oven.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC on duty has not obtained food protection manager certification. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken taquitos and burger rolls holding below 135F on hot rollers. CDI - Rollers adjusted to reheat rolls to 165F.

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 pizzas and wings held in hot box held using time hold, but no timers set for holding. PIC stated they were placed in unit at 12:30. CDI - PIC turned on timers for discard in 2 hours (4:30 pm).

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility without thin probe thermometer. Verification required within 10 days of inspection.

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 pizza slicer stored on splash guard at front handsink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning in need on gaskets on low reach in unit at front counter. REPEAT.

5-202.13 Backflow Prevention, Air Gap - P Observed white PVC pipe draining into mop/can wash, pipe not raised and set inside drain without air gap.

2-101.11 PIC shall be present during all hours of operation. -PF 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no person in charge on site; employees left in charge have not obtained food protection manager certification. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed front handsink blocked by pizza tray. CDI - Pizza tray moved to access handsink.

4-501.11 Maintain equipment in good repair. Observed split gasket at low reach in located in front service area.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test kit expired in June 2019. *No points taken during today’s inspection* Provide updated test kit to provide accurate readings of quat sanitizer.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site at time of inspeciton. Repeat.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheeseburger bites and chicken taquitos being hot held at less than 135 degrees. CDI discarded.

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 pizza slicer stored hanging on splashguard for front handwash subject to splash from handwash. CDI removed and taken to wash.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC certification expired.

4-501.11 Maintain equipment in good repair. Observed one torn gasket on lowboy freezer in front service area.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at rear handwash sink . CDI replaced paper towels.

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

4-501.11 Maintain equipment in good repair.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed a pizza slicer utensil being stored on the handsink in the front cooking area. CDI- PIC removed the slicer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed opened packages of hot dogs (56F), sausage dog (48F), corn dog (50F), burrito (50F), cheese (50F) and Jamaican beef patties (51F) all above 45 in a low boy reach in cooler. CDI- Items were voluntarily discarded by the PIC. A VR will occur no later than 8/2/17 to ensure the facility is cold holding TCS foods at or below 45F.

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

4-501.11 Maintain equipment in good repair.- Observed a reach in cooler functioning at 56F and cold holding TCS foods above 45F. A VR will occur no later than 8/2/17 to ensure the facility has repaired the unit or is not using the unit.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - REPEAT- Observed cold holding equipment and gaskets in need of cleaning due to food debris and residue build up. Clean the equipment as often as needed to help reduce and prevent the build up.

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 dust accumulation on the ceiling and AC/Heat vents above the front cook line.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 0pts- Observed front and back handsink without paper towels. CDI- PIC supplied paper towels at each location.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 1.5pts- Observed sanitizer empty at 3 comp sink. CDI- PIC had an employee drive to another store to replace the empty sanitizer before the end of the inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P REPEAT 1.5pts - Observed chicken sandwiches being held at 103F. CDI- PIC voluntarily discarded item and was informed on keeping the sandwiches on TPHC.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .5pts- Observed no thin probe thermometer. VR will occur no later than 1/30/2017 to ensure facility has a thin probe thermometer.

4-501.11 Maintain equipment in good repair. 0pts- Observed split gaskets on a low reach in cooler and the walk in cooler. Repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT .5pts- Observed gaskets in need of cleaning on all coolers. Also, minor food debris build up in reach in coolers. Clean as needed to reduce debris build up.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot holding foods at 109-119F on the hot dog rollers and in the hot case. CDI - Hot dogs reheated to over 165F and the hot case items werer placed on time. Repair submitted. -1.5-

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 hamburgers held on time without written procedure. CDI - PIC emailed TPHC from today. -1-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees cooking and dispensing food without hair restraint. Wear hair net, hat or visor. -0-

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 pizza slicer stored between uses in the splash zone of the hand sink. CDI - PIC cleaned. -.5-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed coffee filters store with wrapping open and coffee side up while stored on top of coffee machine. Keep protected and invert. -0-

4-501.11 Maintain equipment in good repair. Observed hot holding unit malfunctioning. Repair. Observed bottom of can wash eroding with water level below drain. Repair. -1-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup under soda dispenser in cabinets and in the pull out trash bin drawers. Clean. REPEAT -.5-

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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed opened pack of hot dogs in front line prep at 39F. Date mark for 7 days, with day 1 being the open date. CDI - PIC labeled hot dogs. -1.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup inside pull out cabinet drawers. Clean -0-

5-205.15 Maintain a plumbing system in good repair. Observed sink beside coffee urn out of service. Place in service and designate as a handsink with the appropriate signs and water temp of at least 100F. -0-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed utensils and pizza pan stored around handsink. Use handsink only for handwashing. CDI - Items were moved to 3-comp sink to be washed. REPEAT -2-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet wiping cloth stored on handsink. CDI - Wiping cloth placed inside sanitizer solution. -0-

4-502.11 (C ) Maintain air thermometers in good repair and accurate. Observed prep cooler under hot dog toppings without air thermometer. Replace. -0-

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed heavy urine odor inside women's restroom. Clean. -.5-

5-501.111 Keep storage areas and bins for waste in good repair. Observed missing lids on dumpster. Have lids replaced. -0-

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 two vents over drink dispensers with heavy dust buildup and buildup on the wall over the oven. Clean. -.5-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf : Observed various promotional materials on dry handsink in rear . CDI- handsink cleared and cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found tornadoes on roller 132 F. PIC voluntarily discarded. Roller temperaqture turned up.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P: Keep dispenser nozzles clean. Found significant buildup on soda dispenser nozzles. CDI- cleaned while on site.

3-403.11 Reheating for Hot Holding - P: Reheat prepackaged foods to 135 F for hot holding. found chicken wings going into holding box at 90 F after initial reheating. CDI- All foods in holding box removed and reheated to 165 F or above.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P: Keep ice machines clean. Observed significant black build-up on top of ice baffle internal. Verification needed.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Keep TCS foods cold at 45 F or below. Found cole slaw and pico 54 F in condiment cooler. CDI- food voluntarily discarded and work order placed for unit.

3-501.19 Time as a Public Health Control - P,PF: Follow approved procedures for holding foods on timers. Found empanadas, wedges, burritos, etc in display holding unit not on timers. CDI- food was 160 F. Timers set.

3-304.14 Wiping Cloths, Use Limitation - C: Wiping cloths shall be held in a sanitizer solution between uses. Found wet cloths on surfaces in rear room and service sink in front.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C: Do not over stack paper cup dispensers. Found one dispenser overstacked.

PIC must be a certified food protection manager from an accredited program. PIC not certified.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency: Keep ice bins and dispenser nozzles cleaned at a frequency to prevent mold build-up. Observed significant slime on ice machine baffle; also on soda nozzles and ice chute. CDI-cleaned while on site.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Properly date mark opened packages of TCS foods. Packaged unopened hot dogs were labeled with "opened date". Dates were actually date received. CDI discussion.

3-501.19 Time as a Public Health Control: Maintain system to monitor times hot foods are held at front unit. Observed some foods with timers not set. CDI- discarded.

3-304.12 In-Use Utensils, Between-Use Storage: Keep ice scoop handle out of ice.

More frequent cleaning of can wash needed. Observed pink and black mold present.