7-ELEVEN #35556

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at the facility during time of the inspection. Ensure there is a CFPM present during hours of operation. REPEAT VIOLATION. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed one employee wash her hands at the handsink then turn faucets off without using a protective barrier. CDI: PIC educated and employee re-washed her hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two boats of potato wedges hot holding below 135F inside the hot holding case. Sticker showed that the potato wedges were reheated an hour prior to EHS's observation. CDI: PIC had food employee reheat the potato wedges to above 165F before placing back into the HH case. All other TCS food items in hot holding were observed at proper temps. 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 opened container of diced tomatoes and opened package of commercially made monterey chicken taquitos both cold holding above 41F inside the lowboy portion of the cold holding toppings bar. Ambient air temp of the lowboy portion of cold holding unit was at 47F, with no temperature drop after 10 minutes of inactivity. PIC moved all TCS food items from unit into the freezer to rapidly cool down. PIC placed work order in to have the unit checked. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. 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 .

6-501.11 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 black baseboard falling off of the wall on the right side of the handsink in back dish room. Repair baseboard.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at facility during time of the inspection. Ensure there is a CFPM present at the facility during all hours of operation. REPEAT VIOLATION. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 all packages of pre-cooked taquitos date-marked with a thaw date of 10/16 and discard date of 10/23. CDI: PIC had food employee voluntarily discard all opened packages of pre-cooked taquitos since they had surpassed the 7-day window. EHS explained to PIC and food employee that the thaw date is considered "Day 1." PIC mentioned the date labels are pre-programmed, EHS advised contacting someone who can edit the discard date or switch to hand-written date labels to eliminate the issue. REPEAT VIOLATION. 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 soiled gaskets in cold holding units. Increase cleaning frequency. REPEAT VIOLATION.

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

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC wash hands and not use a barrier to turn off faucet, thus recontaminating hands. -CDI- EHS educated PIC on using a barrier to turn off faucet and PIC properly rewashed hands. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handsink at FOH. -CDI- PIC replenished paper towel supply. -0-

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 PIC use thermometer without cleaning it before use and storing it without cleaning it. -CDI- EHS educated PIC on cleaning and sanitizing thermometer and PIC placed items at dishpit to be W/R/S. -0- 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. 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 items hot holding below 135F. Refer to temperature chart. -CDI- PIC reheated chicken wings to above 165F and voluntarily discarded pizza. **REPEAT** -1.5- 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 items in lowboy above 41F. Refer to temperature chart. Per PIC, items were placed in unit after defrosting. Observed ambient air of unit at 44F. -CDI- PIC placed items in freezer to cool back down. At end of inspection, ambient air observed at 36F. **REPEAT** -1.5- 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 milk and creamer past discard date, both date marked 6/2/2025-6/16/2025. -CDI- PIC voluntarily discarded items. -1.5- 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf.- Observed no thin probe thermometer. **10 DAY VERIFICATION REQUIRED** -0.5-

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean dishes stored on table of 3-comp sink that was not clean amongst other unclean dishes and random retail and personal items. Ensure that dishes are stored in a clean, dry location and that dirty dishes are separated from clean dishes. -0-

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 some cabinets in need of cleaning due to drink spillage. Increased and more thorough cleaning frequency recommended. -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./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 flooring at FOH and BOH in need of repair due to cracks and small holes. 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 walls at BOH near dishpit in need of cleaning. Increased and more thorough cleaning frequency recommended. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/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 written vomit and diarrheal procedures. -CDI- EHS provided PIC with handout. -0- For more information 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 items stored in front of BOH handwashing sink. -CDI- PIC relocated items. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed pizza slicer stored inside of handwashing sink. -CDI- PIC removed items. **REPEAT** -2-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed items hot holding below 135F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. -0- 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 milk from dispenser at 44F and hot dogs in lowboy at 43F. Per PIC, milk was in defrost mode and hot dogs were just out for prep. -CDI- PIC placed items in freezer to rapidly cool back down. -0- 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed toxic spray bottle with no label. -CDI- PIC properly labeled items. -0-

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 tongs stored on side of handwashing sink siding. -CDI- PIC removed items. -0-

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 hot dog containers stored on floor. **REPEAT** -1-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present is certified. Repeat

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed personal dishes inside of the hand sink behind the counter. CDI - Education used to correct. 6-301.14 Post a handwash sign at each handsink. Hand wash sign is missing from the restroom.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf . Battery is not working for the thin-probed thermometer. Verification Required.

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

3-302.15 (A) Raw fruits and vegetables that are intended for washing by the CONSUMER before consumption shall have a sign instructing them to do so. Observed missing sign for apples.

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 a box of single-service pizza containers on the floor. Repeat

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed a missing dumpster plug. Repeat 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open doors. 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 with no CFPM. Information was given during the inspection on classes available in the near future to become a CFPM.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies inside of the food establishment. Be vigilant in efforts to control the spread of pests.

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 pizza and hot dog take out trays left open-ended. No contamination was observed. Take out containers were inverted during the inspection.

4-501.11 Maintain equipment in good repair. Observed torn gasket of reach in freezer across the hot holding roller unit. Recommend to replace to help maintain tight seals.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster door left open and no drain plug in place. Provide a drain plug and maintain doors closed to prevent a possible harborage or attraction of pests.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Open personal drink stored on front counter. CDI- Cup moved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pizza recorded above 41F, CDI - Discarded, 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 .

2-102.12 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 no CFPM. REPEAT VIOLATION -1-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in the back room. CDI: paper towels provided. REPEAT VIOLATION -2-

4-501.11 Maintain equipment in good repair. Observed torn gasket of reach in freezer across the hot holding roller unit. Recommend to replace. REPEAT VIOLATION -0.5-

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 no CFPM. REPEAT VIOLATION -1-

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 facility has no written cleanup plan for vomit and diarrheal events. CDI: EHS provided another copy via email. REPEAT VIOLATION -0.5-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink at the back and front. CDI: paper towel provided. 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 inaccessible from brooms stored in front of the hand sink. CDI: PIC removed and placed elsewhere. REPEAT VIOLATION -2-

4-501.11 Maintain equipment in good repair. Observed torn gasket at prep reach in freezer at the front counter. Recommend to replace. -0-

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 has no certified food protection manager certification. REPEAT VIOLATION -1-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed employee health policy does not include Salmonella nontyphoidal. CDI: EHS discussed with PIC and emailed a copy of the updated employee reporting agreement to PIC. -0-

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 facility with no written cleanup procedures for vomit and diarrheal events. CDI: EHS discussed with PIC and emailed a copy of a cleanup plan to PIC. -0-

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink at the back inaccessible from storing a bucket in front of it. CDI: bucket was placed elsewhere. -1-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed taquitos at 121F. CDI: PIC reheated to 141F during inspection. -1.5-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM certificate in establishment. -REPEAT- -2 points-

6-301.14 Post a handwash sign at each handsink. Observed hand washing signage fallen and no longer attached to wall at hand washing sink near three compartment sink area. Replace signage. -0 points

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cardboard box of plastic food containers stored on floor behind counter top. -0.5 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris and soil on bottom of reach in coolers. Recommend higher frequency and more thorough cleaning throughout. -0.5 points-

5-501.111 Keep storage areas and bins for waste in good repair. Observed lids broken and missing on dumpster 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors opened on dumpster and recycling bin. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed abundance of clutter and debris in dumpster enclosure. -REPEAT- -1 point-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employee with a certified food protection manager certificate. -REPEAT- -2 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed open box of hot dogs at 51F in reach in cooler. PIC stated that items were held in reach in cooler since day prior. CDI - PIC voluntarily discarded box of hot dogs. -1.5 points-

4-501.11 Maintain equipment in good repair. Observed reach in cooler holding at temperature of 52F. Reach in cooler only contained an opened box of hot dogs which were voluntarily discarded. PIC stated he will store food in reach in cooler at rear of establishment until repairs are made. -0 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with lids open. Recommend keeping lids and sliding doors closed when not in use to prevent rodent or insect infestation. -0.5 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one in establishment is a certified food protection manager. -REPEAT- -2 points-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at rear hand sink near three comp sink. CDI - Paper towels were replaced by PIC -REPEAT- -2 points-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Estiblishment did not have thin prop thermomenter. -0.5 points- -VR required-

4-501.11 Maintain equipment in good repair. Observed sanitizer mixer at three comp sink not dispensing sanitizer. The connection between the sanitizer mixing tubing and sanitizer bottle was broken. -1 point- PIC stated that he would mix solution by hand.

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: No paper towels at rear kitchen handsink. CDI- towels provided.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P: Tongs for handling hot dogs not being cleaned or changed out at a 4 hour frequency. CDI- tongs moved to cleaning process.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Hot dogs, pizzas 45 F in holding. CDI- voluntarily discarded.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Hand washing sink in rear kitchen soiled.

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. Broken floor tiles in rear kitchen. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. More frequent cleaning of floors in rear kitchen needed.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot dogs and taco rollers holding between 101 and 104F during inspection. CDI: Products reheated to 165F on rollers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cole slaw and salsa at 56F in cold unit for condiments, as well as pizzas and rollers holding between 43F and 45F in low boy. CDI: Out of temperature items voluntarily discarded, with the exception of pizza, which was taken to walk in unit for cooling.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed take out boxes for pizza and other items stored with food contact surfaces facing up. CDI: Boxes inverted.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one on site with Food Protection Manager certification. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at front handsink. CDI: Paper towels provided. REPEAT.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling food while wearing armbands/bracelets.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC was not a Certified Food manager.

2-301.14 When to Wash - P Observed food employee leave cash register to put gloves on to serve hot wings without washing hands first. CDI, corrected by instruction. Food employee returned to wash hands. 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 food employee re-contaminate hands by closing faucet without a barrier. CDI, Food employee corected by instruction. Food employee returned to wash hands without recontaminating.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no hand paper towels at handwashing sink near 3 compartment sink. CDI, paper towels provided.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed chicken wings, as well as hot dogs, commercially processed, not being heated to 135F for hot holding service. CDI, PIC returned foods to oven to reheat to appropriet temperature.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings hot holding below 135F. PIC stated chicken wings had been placed in display case 20 minutes prior. CDI, wings were reheated to 167F.

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 bag of hot dogs without date mark, hot dog bag was opened more than 24 hours prior to inspection. CDI, hot dogs were dated with correct date mark.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cups stored on lines, allowing for cup lips to be exposed to contamination.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on site not certified in food safety training.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed apples on corusel cold holding unit missing signage that states "please wash beofre consuming". Sign made during inspection.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on site not certified in food safety training.

REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels missing from hand sink. CDI towels provided.

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot dogs, pizza and chicken wings all stored in/on hot holding units measuring 118-125F. CDI all reheated to 165F and placed back on hot holding unit with the heat setting turned up to maintain proper holding temp.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed apples displayed for sale without sneeze shield and without directive to wash product before consuming.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors / lids open to dumpster container. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed large amounts of misc litter and broken down equipment stored behind and around dumpster areas in need of removal.

. 2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on site not certified in food safety training.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels missing from one hand sink. CDI towels provided.

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot dogs and tornados (meat based) held on hot roller for sale measuring 99F-120F. CDI items discarded by staff.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed dumpster area with trash and old misc storage on ground in need of cleaning. 5-501.113(B) 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors / lids open to dumpster container.

2-102.12 Certified Food Protection Manager. - PIC does not have CFPM certification. PIC shall have a certified food protection certification and be present during all hours of operation.. 2-103.11 (A)-(L)Person-In-Charge-Duties - PF - PIC is currently allowing customers to enter food preparation area to grab hot water for tea or soups. Unless food employees, customers should not enter any food preparation areas. Discontinue practice.

2-301.15 Only wash hands in handwashing sink.-PF - Observed employee rinse hands in dump sink. 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 same employee rinse with only water and no soap. Rinse was less than 5 seconds. 2-301.14 Wash hands before donning gloves and between gloves uses.-P - Observed employee donning gloves after this wash. CDI- Employee addressed by PIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Six hot dogs read 117-120F. CDI- Hot dogs reheated.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - 0 pts - Hot dogs not being labeled for date of opening. CDI- PIC placed label for dates.

2-102.12 Certified Food Protection Manager. - PIC does not have CFPM certification. PIC shall have a certified food protection certification and be present during all hours of operation.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Repeat - Some hotdogs and taquitos on roller read 119F and 125F. Some wings read 124-126F. CDI- Hotdogs, taquitos, and wings were reheated to 135F +. When PIC was asked if hotdogs were ready for the customer PIC agreed they were. Monitor temperatures with thermometer to ensure they are at the proper temperatures before serving. Foods shall be maintained at 135F or above at all times. Use a thermometer to ensure that foods are maintained at proper temperature

3-302.15 Washing Fruits and Vegetables - C - Repeat - Apples are not being washed in establishment. CDI- A sign stating wash before eating was placed above apples.

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. - 0 pts - Pizza slicer stored in handsink area where it is exposed to splash from handwashing. CDI- Item placed in three compartment sink to be cleaned and sanitized.

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. - Single service cups stored in restroom that is no longer being used. Remove single service articles.

2-102.12 Certified Food Protection Manager. - No person in charge available until 20 minutes into inspection. All PIC shall have a certified food protection certification. 2-102.11 PIC demonstrates knowledge by being a certified food protection manager. - Employees are not aware of how to properly wash hands and where to wash. Employees are not aware of separating hot dogs and taquitos from cooked to holding to ensure that customers receive a fully cooked product. And employees are not aware of hot holding temperatures. It is the duty of the Person in Charge to ensure that all employees comply with rules and regulations of the food code.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P - Observed food employee wash hands in dump sink with only water. CDI- Employee rewashed hands properly at the hand sink and with soap. 2-301.15 Only wash hands in handwashing sink.-PF - Employee washed hands in dump sink. CDI- Employee rewashed hands in hand sink. 2-301.14 Wash hands before donning gloves and between gloves uses.-P - Employee donned gloves without properly washing hands. CDI- Employee removed gloves and washed hands.

6-301.11 Provide soap for handwashing at each handsink. -Pf - No soap in restroom. CDI- Soap placed in restroom. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - No paper towels at front line hand sink. CDI- Paper towel placed at sink.,

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Repeat - Some hotdogs and taquitos on roller read 119F and 125F. Some wings read 117-131F. Pizza read 124F in some sections. CDI- Hotdogs, taquitos, and wings were reheated to 135F +. Pizza was voluntarily discarded. Foods shall be maintained at 135F or above at all times. Use a thermometer to ensure that foods are maintained at proper temperature.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - 0 pts - Hotdogs and taquitos are not dated when open. Hot dogs must be dated when opened and can be maintained in establishment for 7 days with day of opening as day 1. CDI- Items were dated with date that hotdogs were received.(5/19)

3-302.15 Washing Fruits and Vegetables - C - 0 pts- Apples are not being washed in establishment. CDI- A sign stating wash before eating was placed above apples.

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. - Single service cups stored in restroom that is no longer being used. Remove single service articles.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - Cleaning needed in microwaves. If no longer using remove microwave.

6-302.11 Supply toilet tissue at each toilet. - No toilet tissue at men/women restroom. CDI - Placed toilet in restroom. 6-501.18 Maintain handwashing sinks, toilets and urinals clean. - The toilet and hand sink in restrooms observed visibly soiled.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC not a certified food protection manager. Repeat.

5-205.11 Maintain access to handsinks.-Pf Observed several mops and brooms stored in front of handsink. CDI by education.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork eggs rolls with temperatures below 135F hot holding on grill rotator. CDI -PIC increased temperature of rotator.

2-102.11 Demonstration - C. The facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ANSI accredited program such as Servsafe. Observed the person in charge today did not have any approved certifications.

2-301.15 Where to Wash - PF. Hands must be washed in a hand sink. Oberved an employee properly wash his hands but in the dump sink instead of the hand sink. CDI.

7-102.11 Common Name-Working Containers - PF. Chemicals must be kept in containers that are labeled as to their content. Observed a cleaner in a spray bottle labeled sanitizer. CDI - discarded.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. Store food at least 6 inches off the floor. OBserved a box of nacho cheese on the floor. CDI.

2-102.12 At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-accredited program. Points will be deducted after January 1, 2014 if certification is not obtained.

2-201.11 Ensure facility has an approved employee health policy in place. Employee health policy handout left on site.

2-301.14 Hands shall be washed before donning gloves and between gloves uses. There was no soap at handwash station at front service area and soap or papertowels at the back handwash area. Observed employees donning gloves without washing hands.

5-202.12 A handwashing sink shall be equipped to provide water at a temperature of at least 100F. Provide hot water to restroom hand sink. Return visit required. 6-301.11 Each handwashing sink shall be provided with a supply of hand soap. Two hand sinks were missing soap.6-301.12 Each handwashing sink shall be provided with disposable towels or other approved drying mechanism. One hand sink was missing paper towels. Employees supplies soap and paper towels.

Sanitizer shall be at approved concentrations. Observed sanitizer in spray bottle at 0ppm Quat. Refilled with sanitizer at 200ppm. Observed employee wash utensil in hand sink. Directed employee to 3 compartment sink and explained the need to sanitize after washing. She complied.

.3-501.16 Hot potentially hazardous/TCS foods shall be held at 135F or higher. Observed pizza in hot hold at 125-133F. Staff discarded pizza as they didn't wish to reheat.

3-501.17 Properly date mark TCS (time/temperature control for safety), RTE (ready-to-eat) foods which will be held in facility for more than 24 hours after opening or preparation. Observed opened bags of hot dogs without date mark. Staff added date (opened on Sunday).

Facility shall be free on pests. Observed a few ants in the office.