7-ELEVEN #35586

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC at time of inspection not certified. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed employee put on gloves to handle food without first washing hands. CDI- employee washed hands and put on gloves before continuing.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinse metal tray and tongs in hand sink behind front counter. CDI- instruction provided to employee; items taken to 3 comp sink in back area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several trays of potato wedges holding 120-122F. CDI- reheated to above 165F and placed back in hot holding unit. 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 one open package of hot dogs 48F in reach in unit. CDI- hot dogs were out of cooler earlier, hot dogs allowed to be placed on roller and fully reheated. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two dirty green towels stored on counter near dump sink.

4-501.11 Maintain equipment in good repair. Observed torn gasket on one door reach in cooler behind front counter.

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. General cleaning needed of non-food contact surfaces throughout including but not limited to exterior and interior of all reach in refrigerators, basins of hand sink, dump sink and 3 compartment sinks, cabinet doors, shelves etc.

5-403.12- Liquid wastes shall be drained from point of source of discharge directly to sanitary sewer. Observed liquid drainage from water filtration system draining from pipe into 3 compartment sink.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpster doors open.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed excessive garbage, open product etc. stored in back area. 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. General cleaning needed for floors and walls throughout including behind front counter and in back kitchen area.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site at all times. Repeat. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS food items in topping unit above 41F during inspection. See temperature chart. Ambient in unit 47F. CDI - All out of temperature items voluntarily discarded. REHS observed ample storage space in adjacent unit to store additional foods. Maintenance contacted during inspection. 1.5 pts. 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings being stored above and in conjunction with customer foods during inspection. Ensure all employee belongings are stored in a manner that does not promote the contamination of customer foods. 0 pts.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC on site during inspection. Ensure PIC is on site at all times. 10 day VR required. 1 pt.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager during inspection. Ensure CFPM is on site during all hours of food preparation and handling. Repeat. 1 pt. 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 sweet chili wings and buffalo wings holding below 135F during inspection. See temperature chart. CDI - Employee verified both items had been in hot holding less than 1 hour and reheated to over 165F. Risk Control Plan to be discussed if no improvement by next inspection. Repeat. 3 pts. 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 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 opened boxes of hot dogs, beef patties, chicken taquitos, and chicken sausages not baring label identifying the date which they were opened. CDI - Employee able to verify all items had been received on 11/23. All items labeled. EHS informed employee this practice may not be allowed in the future. Repeat. 3 pts. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees handling customer foods without donning proper hair restraints. Ensure all employees don proper hair restraints while handling customer foods. 0 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris at bottom of RIF during inspection. More thorough or frequent cleaning necessary to preclude pest harborage. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Observed leak at three compartment sink faucet. Observed drain at three compartment sink backed up to the lip of the drain. Waste water does not overflow onto the floor during heavy use. Employee stated maintenance request has already been submitted. Repeat. 1 pt.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation A Certified Food Protection Manager was not onsite at time of inspection. Ensure a CFPM is onsite during all hours of operation. REPEAT.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink in back storage area/ office filled with empty beverage cans. CDI: PIC removed cans from hand sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed wings, chicken skewers, breaded wings and mini tacos being held in grab and go warming cabinet on front counter all below 135F. CDI: Employee reheated all items to above 165F before returning to hot hold. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: 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 . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: 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 . Observed an open box of spicy beef turnovers being held in prep reach in cooler below counter without a date mark. CDI: Employee date marked box which was opened yesterday. REPEAT.

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 several single use to go containers being stored outside of their original packaging right side up on prep shelf. CDI: Employee inverted containers to protect against contamination.

5-205.15 Maintain a plumbing system in good repair. Observed leaking faucet at 3 compartment sink. Repair leak.

5-501.17 Provide a covered waste bin in female restrooms. Observed unisex bathroom missing a covered waste bin. Provide a covered waste bin.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation A Certified Food Protection Manager was not onsite at time of inspection. Ensure a CFPM is onsite during all hours of operation. 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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Written procedures for responding to vomiting or diarrheal events were not available. CDI: EHS provided a copy.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed trays of wings and potato wedges being held in self serve warming cabinet 1 and burgers being held in self serve warming cabinet 2 all under 135F. See temp chart. CDI: PIC reheated all items to over 165F before returning to hot hold as they had been in respective units for less than 1 hour. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: 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 . Observed an open package of hot dogs in prep reach in cooler without a date mark. PIC stated hot dogs were opened this morning and typically last for 2 days. CDI: PIC date marked hot dogs.

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 utensils with wooden handles used for self service at condiment station. Replace utensils with wooden handles with utensils with non absorbent handles that are smooth and easily cleanable.

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 debris and build up inside of reach in freezer near 3 compartment sink. Clean as needed. REPEAT.

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 spilled soda syrup on floor in back room. Clean as needed. REPEAT.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC not knowledgeable of proper food holding temperatures or how to use a thermometer. CDI: EHS provided instruction.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. A Certified Food Protection Manager was not onsite at time of inspection. Ensure a CFPM is onsite during all hours of operation. REPEAT. 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 rinsing cardboard from package of pizza in hand sink behind counter. CDI: PIC stopped and was educated by EHS to only use hand sink for hand washing. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed two portions of wings and several slices of pizza being stored in self serve warming cabinet below 135F. CDI: PIC voluntarily discarded pizza and reheated wings to above 165F before placing back in warming cabinet.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a package of hot dogs and a package of American cheese being held in prep reach in cooler above 41F. See temp chart. CDI: PIC voluntarily discarded items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of fabuloso unlabeled in back storage area. CDI: PIC labeled bottle.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed insect crawling at hand sink and flies behind counter. Keep premises free of insects. REPEAT. Points not escalated due to multiple violations on previous inspection.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on cheese/chili dispenser and outside and inside of prep coolers. Clean as needed. REPEAT.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed heavy build up on toilet and sink in only restroom. Clean as needed. REPEAT

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 build up on floors throughout facility. Clean as needed. REPEAT.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC not certified. Per conversation with PIC, newly hired employees are certified food protection managers, but no one at time of inspection was certified. CDI by instruction. REPEAT. 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 pizza pans stored on hand washing sink. Observed PIC dampen wiping cloths in handsink, then utilize available sanitizer spray. CDI - Correctgion by instruction; EHS informed PIC of need to use other available sinks (dump sink, 3 compartment sink) for ALL tasks other than handwashing. 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 one (1) open bag of hot dogs in RIC 2 with no date mark or label. All other food items were properly date marked. CDI - EHS discussed date of opening with PIC. EHS labeled box with date of opening (11/17/2023) provided by PIC. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one (1) sealed container of employee petroleum jelly stored above sandwich bags on side rack. CDI - EHS rotated chemical to prevent potential contamination.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous (more than 6) drain flies throughout back ware washing area. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead roach at glue trap in corner next to water heater at back area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two (2) boxes of bagged single serving chips stored on floor next to counter entrance. CDI - EHS elevated boxes to available nearby rolling cart.

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 accumulated soil on non food contact grating of and undersides at soda dispenser. Remove grates and clean as needed to prevent soil accumulation.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in gender neutral waste room. 6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed heavily soiled toilet in gender neutral restroom.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open at time of inspection. CDI - EHS closed doors prior to return to interior premises. REPEAT Note: No points deducted due to improvements and technical changes in reporting; Previous inspector cited NC Food Code 5-501.113 for damaged or missing dumpster components (broken lid). EHS observed dumpster in good condition at time of inspection, with repaired or replaced lid.

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 floors of back area and restroom requiring additional cleaning. REPEAT. Note: No escalation in point deduction due to some perceived improvement; flooring at storefront and register areas was seen as clean at time of inspection.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC not certified. CDI by instruction. 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 pizza pans stored on hand washing sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed quart sanitizer bottle testing below 150 ppm. CDI, sanitizer bottle refilled to required concentration. 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 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 - Observed chicken wings hot held between 126-129 degrees F. CDI, chicken wings reheated to greater than 165 degrees F. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door left open.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid missing.

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 general cleaning needed on floors and drains in hard to reach areas under equipment.

2-101.11 (A) PIC shall be present during all hours of operation. -PF - Employees stated no PIC on-site. Employee not able to provide certification. CDI by instruction. 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 no PIC preset and employee not able to demonstrate knowledge by answering inspectors questions regarding operation and food safety. CDI by instruction.

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 certified PIC on site during inspection. CDI by instruction. Repeat.

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Food employee not able to demonstrate that effective health policy is followed and not able to demonstrate or communicate knowledge of reportable symptoms and illnesses or provide copy of written employee health policy. CDI, employee health agreement information emailed to stafff.

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. 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; Written procedures not provided. Observed employee not able to provide vomiting and diarrhea cleanup procedures. CDI. Sample vomiting and diarrhea clean up procedures emailed to staff. Repeat.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed beverage container and spray bottle stored inside handwashing sink in back heading towards office area. CDI, items removed. Repeat. 6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed soap dispenser filled with sanitizer and not hand soap. CDI, sanitizer replaced with hand soap in restroom.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice chute accumulating pink mold residue at beverage 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 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 open box of Jamaican patty not date marked and employee did not know when package open. CDI, item voluntarily discarded. Repeat.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed cleaning agent labeled “water only”. CDI, chemical voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wiping cloths stored on counter surfaces behind front counter.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid missing from outdoor dumpster.

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 a need for improved cleaning of floors underneath 3 compartment sink in ware washing area. Observed heavy build-up in floor drains throughout establishment. Please clean and 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; PIC working during inspection does not have CFPM.

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; Written procedures not provided. CDI. Handout given to PIC during inspection.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed beverages stored inside basin of hand sink in back ware washing area. CDI. Items were removed during inspection. REPEAT.

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 all hot foods (chicken wings, pizza) hot holding below 135 F, see temperature chart. CDI. 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 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 an opened bag of hot dogs lacking a date mark. CDI. Voluntarily discarded. REPEAT.

4-502.11(B) Provide accurately calibrated thermometers. Pf. For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI; Both dial and digital thermometers were broken. A VR will be conducted within 10 days to ensure facility has obtained a working thermometer. REPEAT.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpster overflowing with waste, prevent dumpster lids from closing. REPEAT.

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 a need for improved cleaning of floors underneath 3 compartment sink in ware washing area. Observed heavy build-up in floor drains throughout establishment. Please clean and maintain clean.

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 PIC present unable to demonstrate knowledge by meeting 1 of the above 3 requirement (A-C). EHS discussed all three requirements thoroughly with PIC and provided demonstration of knowledge document discussing the 17 inspector questions. Verification visit no later than 10/29 to discuss PIC responsibilities and knowledge improvement.

2-102.12 (A) Certified Food Protection Manager. EHS observed no certified food protection manager during inspection. REPEAT. This establishment is required to have a certified food protection manager present during all hours of food operation.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. P/Pf - Observed MCHD employee health policy posted in establishment, but employees unaware that salmonella nontyphoidal is listed on the document. CDI- EHS educated employees on the 6th reportable illness, and provided updated employee health reporting form for employees to review. EHS recommends the document is used as a training tool and is completed and copies left in facility for employee and EHS review.

5 2-501.11 Clean-up of Vomiting and Diarrheal Event Observed facility without written procedures for responding to a vomiting or diarrheal event. CDI-EHS discussed the requirement of having written procedures and provided PIC with the state’s example written procedure and poster for vomit and diarrhea clean-up. EHS recommends facility review document with all employees and purchase or make a kit. Maintain written procedures in facility for employee and inspector review.

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 food employee exit building, re-enter building, work at cash register then put on gloves to cook a pizza order without properly washing their hands. CDI-EHS educated food employee on when to wash and washing procedures. EHS observed food employee remove gloves and properly wash their hands prior to making customer food. EHS recommends continued training on proper hand washing.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed warewashing area handsink with drinks stored in the handsink. CDI-PIC removed items and EHS explained handsinks are to only be used for hand washing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two opened boxes of hot dogs in refrigerator cold holding at temperatures above 41F. CDI-PIC stated products have been stored in refrigerator since this morning (10/21); EHS arrived at facility at 2:45 pm on 10/21. EHS measured a temperature of 40.6 in the refrigerator. CDI-PIC voluntarily discarded the food items.

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 open boxes of hot dogs stored in refrigerator not date marked. CDI-PIC stated he believes the boxes were open three days ago, but no one present at facility to confirm his statement. PIC voluntarily discarded both boxes. See violation #22.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed thin probe thermometer at facility unable to turn on and be used. Provide a functioning thin probe thermometer. Verification visit no later than 10/29 to verify facility has an accessible thermometer for use.

5-502.11 Frequency - Removal Observed outdoor dumpster overflowing with trash. REFUSE, recyclables, and returnables shall be removed from the PREMISES at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.

6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking Observed employee food items stored above customer food items in refrigerator.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed soda on floor in back room. REPEAT

2-101.11 PIC shall be present during all hours of operation. -PF PIC not present

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Open persona drink stored next to handsink.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Sodan cans stored in back handsink. CDI- Removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Nozzles to soda machines, coffee machines, slurpee machines needs to be cleaned.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Soda boxes stored on floor.

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

5-202.12 Provide at least 100F water at handsinks. -Pf There was no difference in change from hot to cold water at front prep hand sink. One of the faucets also does not supply water when turned on. The pressure of the sink is also very low. VR - Will return to ensure that hand sink is adjusted and properly dispensing hot and cold water with adequate pressure. VR- 1 point.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Hot dogs and southwest chicken rolls were hot holding below 135 degrees on roller rack. CDI- PIC reheated wings to greater than 165 for correction. REPEAT -3 points. Adjust violation moving forward or risk being placed on a risk control plan.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC notg wearing hair net while prepping foods. 0 points.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed quat sanitizer at less than 200 ppm. CDI- Quat sanitizer was remixed from the dispenser and was adequately dispensing at 200-400 ppm. -.5 points.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove buildup from front counter prep sinks, remove food buildup from prep stations and exterior of prep equipment along the make line area. Remove soiled buildup from rin of bathroom toilet and hand sink in bathroom. -.5 points.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P BBQ wings and fried chicken wings were hot holding below 135 degrees in hot box. CDI- PIC reheated wings to greater than 165 for correction. REPEAT -3 points. Adjust violation moving forward or risk being placed on a risk control plan.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on surfaces. REPEAT -.5 points.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Coffee filter's food contact portion was facing upward. Observed soiled single service articles stored as cleaned on shelving in kitchen area. Ensure that single service articles are stored in cleaned locations and in ways that prevent possible contamination. -.5 points

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove buildup from the exterior of the drink machine located in the customer service area. -.5 points General Comment: Ensure that all personnel know the difference from sanitizer and disinfectant. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Tater Tots and chicken wings were hot holding below 135 degrees. CD

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 sourkraut opened two days prior without date marking. CDI - PIC placed date on foods during inspection. -REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a couple of wet wiping cloths stored on surfaces in front and back prep areas.

6-501.12 Cleaning, Frequency and Restrictions - C Cleaning is needed on floors, walls and ceilings in the bathroom.

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

5-202.12 Provide at least 100F water at hands inks. -Pf Observed hot water in handsink at 72F at beginning of inspection. CDI - PIC ran water 15 minutes until temperature was maintained at 112F. Construction work to change out pumps has affected the water inside, per PIC. PIC advised that this is a 24 hour facility and hot water shall be maintained in all required areas. -1-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda dispenser nozzle that dispenses horchata with buildup. CDI - PIC cleaned soda nozzle during inspection. -0-

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 opened two days prior without date marking. CDI - PIC placed date on hot dogs during inspection. -1.5-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed coffee filters out of protective covering on top of coffee maker. REPEAT -1-

4-501.11 Maintain equipment in good repair. Observed broken door on trash bin cabinet under the drink dispensers. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open on trash bin. REPEAT -.5-

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 buildup on the walls and baseboards of the restroom. -0-

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

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed hot dogs date marked 8/10/2017 that were opened four days prior. CDI - PIC educated that hot dogs need to be date marked when opened. Date placed on hot dogs. -1.5-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed soiled dishes stored over the clean drain board of the 3-comp sink. 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unwrapped coffee filters stored on top of the coffee maker. REPEAT -.5-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open lid on cardboard dumpster. -0-

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by drain from drink dispenser under running water. CDI - Item moved to dump sink at front prep area. -2- REPEAT

sm 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 hot dogs reheated and holding at 98-104F from 30 minutes prior. CDI - PIC adjusted temperature on rollers and heated hot dogs in oven to 165F. -0-

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 in prep units opened and held for more than 24 hours without date marking. CDI - PIC date marked hot dogs. -1.5-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed drinks stored on rolling caster 4 inches off the floor. Elevate at least 6 inches off the floor. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed apples wrapped with stickers present. Remove stickers while cleaning apples or post signage stating wash before use. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unwrapped large cups stored directly on soiled cabinet under drink dispenser. Keep these wrapped until placed in the dispenser. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the outside of the ice chute and on the backsplash panel of the drink machine, on counter tops around dispensers, on the changing table and on doors of cabinets near drink dispensers. Clean. -1- REPEAT

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 buildup on the vents throughout the facility. Clean the vent covers. -0-

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed pans stored in the hand wash sink at beginning of inspection. CDI-The pans were removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm of quat ammonia in spray bottle. CDI-New sanitizer was added to the bottle. REPEAT.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed half of the apples not individually wrapped in basket. All of the other apples were wrapped. CDI-The apples were wrapped.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraints worn during inspection. REPEAT.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed bags stored on the floor under the roller unit. CDI-The bag were placed onto the shelf.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy slime buildup along the exterior of the ice shute. Needs thorough cleaning. REPEAT.

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 residue buildup along the wall underneath the electical paneling in the back room. One of the soda hoses burst. Have cleaned.

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 0 ppm. CDI -PIC refilled sanitizer to 250 ppm quat. -1.5-

Snuff ammo 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed hot dogs opened and received today with 10 day date marking. CDI - PIC dated for 7 days with opened date as Day 1. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee dispensing food without hair restraint. Wear hair restraint. REPEAT -1-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on top of cabinet doors in coffee station and around the exterior of the ice chute at the drink machine and dust on both vents in the store near drink machine and coffee station. Clean -1- REPEAT

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed heavy urine staining and odor in the restroom. Clean. -0-

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 buildup around the baseboards in the restroom and floor. Clean -0-

2-101.11 PIC shall be present during all hours of operation.-PF 2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified manager on site.

/2-401.11 Eating, Drinking, or Using Tobacco - C Observed partially eaten cookie in package on prep area by coffee pot. Removed to trash.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P 2-301.14 Wash hands before donning gloves and between gloves uses.-P 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 2-301.14 Wash hands after activities that contaminate them.-P Observed food handler handle soiled wiping cloths then change gloves without handwash and handwash minimally upon return to food area. Disposable hand towels are located within a cabinet beneath handsink which must be opened to access thereby recontaminating hands after washing. Instruction given to manager.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed soiled sponge at handles of handsink. Computer on handsink. Observed disposable hand towels within cabinet. Place hand towels within easy access to facilitate drying of hands without recontamination. Removed and gave instruction. Repeat.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed items on hot hold on roller and within diplay case at less than 135 F. The display unit was set at 138 F. Unable to find means to make adjustment to hold temperature. Items were in holding for brief amount of time and were sold before issue could be addressed.

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 cole slaw container for dispensing to make table without date. Small amount of product from previous day. Repeat

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair net or cap on food handler. Gave instruction. Repeat.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Soiled wiping clothes shall be stored away from clean ones in designated area or containers. Observed heavily soiled wiping cloths in prep sink at front. Repeat.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed hand sinks, prep sink, 3-comp sinks, and handle areas of trash bin, cabinet under handsink, and refrigeration doors in need of thorough cleaning.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid and doors on dumpster open. Observed much food debris and trash located at back of dumpster pad and in back of dumpster.

6-305.11/-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed emloyee phone on prep area.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Manager was not certified in food safety management.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P 2-301.14 Wash hands before donning gloves and between gloves uses.-P 2-301.14 Wash hands after activities that contaminate them.-P Observed dry handsink upon arrival and employee washed hands minimally.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed soiled wiping cloths on & in handsink. Brush for cleaning coffe maker on side of handsink. Gave instruction.

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 cole slaw not date marked. All other items appropriate.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Soiled wiping clothes shall be stored away from clean ones in designated area or containers.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed thorough cleaning need for fixtures and baby changing table.

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

General Comment- 2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Educated PIC on proper hand washing.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee washing items in hand sinks.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed all items on roller at 110-118Fdegrees for 1 hourand 57 minutes.

General Comment- 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed spills under cabinet in front of house. Also observed Debris build upon inside of coolers and freezers.

General Comment- 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 spills on floor in back of house.

2-102.12 Certified Food Protection ManagerA) 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 Observed no current documentation of approved training. -REPEAT This became a 2 point deduction on January 1st, 2014.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed soiled pan and a can set into the basins of the handsinks. -CDI Items were removed. Do not use the handsink for any other purpose besides handwashing. Keep it clean and clear of debris. -REPEAT

6-501.111 Controlling Pests - PF Observed live ants in the rear area near the soda concentrate storage. Observed a dead insect stuck to the interior surface of a door gasket at the small condiment cooler. -RVR Eliminate all insects and show proof of regular extermination service.

2-402.11 Effectiveness-Hair Restraints - C Observed food handler not to have hair restraints. Food handlers must have some type of effective hair restraints

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed personal food stored in cooler with customer service items. Do not commingle customer and personal items.

2-102.12 Certified Food Protection ManagerA) 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 Observed no current documentation of approved training for the Person In Charge. -REPEAT This became a 2 point deduction on January 1st, 2014.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed broken glass and cans set into the basin of the handsink in the rear area of the store. -CDI Items were removed. Do not use the handsink for any other purpose besides handwashing. Keep it clean and clear of debris.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed sanitizer in a spray bottle to be at 0ppm concentration. Keep sanitizers at the proper strength. -CDI Bottle was emptied.

2-402.11 Effectiveness-Hair Restraints - C Observed food handlers not to have hair restraints. Food handlers must have some type of effective hair restraints

4-803.11 Storage of Soiled Linens - C Observed soiled linens stored improperly inside a cabinet. Put soiled linens in a proper soiled linen receptacle.

2-102.12 Certified Food Protection ManagerA) 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 Observed no current documentation of approved training for the Person In Charge. -REPEAT

7-201.11 Separation-StorageObserved some bottles with chemicals in them stored over the clean side drain-board of the 3 compartment sink. Do not store chemicals over the clean side drain board, sanitizer vat, or other clean utensil area. CDI, Items were moved.

3-307.11 Miscellaneous Sources of ContaminationExcept for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING; counter, service line, or salad bar FOOD guards; display cases; or other effective means. P Observed apples displayed at the lunch counter. Any fruits or vegetables with edible skins shall have the stickers removed be washed properly and then protected from contamination by the consumer via packaging or food guards. The apples were displayed unprotected. -CDI items were removed. Do not offer such items without proper protection.; Corrected During Inspection

3-304.14 Wiping Cloths, Use LimitationIn use wiping cloths shall be stored in containers of proper sanitizer and the containers shall be kept up off of the floor.

3-302.15 Washing Fruits and VegetablesIf fruits or vegetables are to be washed at the facility, they must be washed in a collander in a clean vat of the 3 compartment sink when the sink is not being used for utensils washing. All stickers are to be removed and the items properly washed.