QUIKTRIP #1071

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a plastic container and a brush being stored in the hand sink adjacent to the 3 comp sink. -CDI- Items were removed. (0 pts)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food being stored directly on the floor in the WIF. Place boxes at least 6 inches above the floor. (1 pt)

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 large box of paper cups being stored directly on the floor in the back of the facility. Place single-use/single-service items at least 6 inches above the floor. (0.5 pts)

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 large accumulation of debris and residue in some of the hard to reach areas such as behind the ice machine. Also observed residue on the walls where the soft drink syrups are stored. Increase cleaning frequency. REPEAT*** (0.5 pts)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink next to the 3 compartment sink. -CDI- PIC provided paper towels. (0 pts)

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 loose base boards behind the ice machine. Repair necessary items. 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 large amounts of residue on the floor in the back of the facility due to a leaking soft drink syrup. Increase cleaning frequency. (0.5 pts)

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight black and pink buildup in ice machine. Increased and more thorough cleaning frequency recommended. -0- 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed heavy food buildup on top portion of microwave. Increased and more thorough cleaning frequency recommended.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items in WIC above 41F. Refer to temperature chart. Observed ambient air of unit at 41F. Per PIC, items had been moved out of unit while it was being serviced and they had just been moved back in. Continue to monitor ambient air and temperatures they are maintained at 41F or below. -CDI- PIC placed items in WIF to cool back down. -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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed in-use utensils touching food in mozzarella cheese, sausage, and pizza cheese. -0-

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf- Observed high temperature thermometer with 15F difference from EHS’. **10 DAY VERIFICATION REQUIRED** **REPEAT** -1-

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 loose baseboards behind ice machine. Repair. -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. -1.5- **REPEAT** **NO POINT ESCALATION DUE TO IMPROVEMENT** 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed spray cleaner bottles labeled “green” and “blue”. -CDI- PIC properly labeled items. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee engaging in food prep with a wrist watch. -0-

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf- Observed high temperature thermometer not functioning due to no battery. **10 DAY VERIFICATION REQUIRED** -0.5-

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. A couple of food containers with sticker residue store as clean. CDI - Containers relocated to dish area for processing. Fewer soiled utensils found than last inspection. Improvement from previous inspection; no increase in point deduction. 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. One scoop stored in container of macaroni with handle down contacting food. CDI - Scoop removed

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. Clean food crumbs from crevices hot packaged food display.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed back hand sink blocked with a cart. Observed a punctured canned drink stored on front hand sink. CDI- PIC moved items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed several spoons stored as clean with food debris left on them. CDI- PIC moved items to 3 comp sink to be properly washed prior to next use. 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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed portable red cutting boards in need of replacing due to deep cuts and grooves.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM on site For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Lettuce, sausage and brisket recorded all 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 .

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. Back floor near soda dispensers sticky and in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed several black containers stored as clean on the clean shelves with food residue. CDI: containers removed to be w/r/s at the 3 comp sink. -1.5-

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 plastic hot dog containers stored directly on the floor. 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. -1-

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 plastic to-go cups stored on the floor in the dry storage room. -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 gaskets throughout kitchen with food debris. Recommend to clean as often as needed to avoid any contamination. -0.5-

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 a copy of a cleanup plan has been emailed to PIC. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink by the computer in the kitchen. CDI: PIC refilled paper towel dispenser. -1-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black and pink build up. Recommend to clean as often as needed to avoid the buildup. 44-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed high temp dish machine with a rinse temperature of 125F. PIC's high dish temp measuring device was showing 118F. Facility is to use the 3 comp sink to wash/rinse/sanitize until dish machine is fixed. VR within 10 days to ensure high temp dish machine is working correctly. -1.5-

4-501.11 Maintain equipment in good repair. Observed torn gasket on pizza station prep. REPEAT VIOLATION -1-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of unknown sanitizer stored in chemical storage area. CDI - PIC labeled spray bottle with name of contents. - 0 points-

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets in prep area and at three compartment sink stored on floor. CDI - Sanitizer buckets were moved to shelving. -REPEAT- -1 point-

4-501.11 Maintain equipment in good repair. Observed freezer door unable to latch properly. Recommend repairing. -REPEAT- -1 point-

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed hand sink next to three compartment sink with heavy build up of soil and food residues. Hand washing sinks are to be used for hand washing only. CDI - Employee cleaned hand washing sink during inspection. -0 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with lids open. Keep doors and sliding doors closed when not in use to prevent rodent or insect infestation. -REPEAT- -1 point-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of chicken sandwiches stored on floor of walk in cooler. CDI - Food was moved to nearby shelving. -0 points-

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket near prep line stored on floor. CDI - Sanitizer bucket was moved to nearby stool. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed Quat sanitizer in sanitizer bucket with a concentration of 0 ppm. CDI - PIC refilled sanitizer bucket with quat sanitizer measuring 200ppm. -REPEAT- -0.5 points-

4-501.11 Maintain equipment in good repair. Observed pull out drawer under ovens held together with tape. Recommend repairing or replacing. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy food and soil residues on paper towel dispenser, bottom of reach in coolers near soft serve machines, and top and sides of high temp dish machine. Recommend higher frequency of cleaning. -REPEAT- -0.5 points-

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

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P. Employees were unable to list the various illnesses and their symptoms and also could not provide a location where the sign can be found. CDI. gave the PIC a sign containing the illnesses and syptoms to be posted.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no handwashing paper towel in the employee male restroom. CDI. PIC replaced the paper towel. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign in employee male restroom posted a new sign.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ham in the prep unit cold holding at 43F. CDI. PIC Voluntarily discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed chicken and cheese held above the time required for TPHC. CDI. PIC discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Sanitizer bucket was holding less than 200ppm against manaufacturers requirement. CDI. PIC replaced the sanitizing solution.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in use utentil stored with handle in the chicken soup. CDI. PIC removed it.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use items stored directly on the floor. CDI. PIC removed them to a designated area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in the microwave used to head food for customers. informed PIC its needs to be cleaned.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on cold drawer.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips in facility. VR 01/25/2019

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored improperly. CDI by removal to proper storage location.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one corndog on roller measuring below 135F. CDI by voluntary discard.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed slight debris build up on gasket of flip top cooler.

General Comment: 0 pts - 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal drink and food stored shelf above and next to single service pizza boxes. CDI: personal items relocated.

Repeat: 1 pt - 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizing solution in bucket at 50ppm. CDI: dumped and refilled to proper concentration.

Repeat: 1 pt - 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove all stickers(date labels) from outside of plastic containers at back dish area. Observed food debris at bottom of utensil drawer by oven.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf 1.5 pts. Observed ice machine with build-up. CDI: cleaning process started.

Repeat: 1 pt. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer bucket at front at 50ppm. CDI: corrected to 200ppm.

Repeat: 0.5 pts. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed inside drawer at coffee station, inside cabinet at frozen drink station, and inside drawer on cook line by oven. Remove all stickers(date labels) from outside of plastic containers at back dish area. h

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 a small container of diced tomatoes with a 11/14 discard date. CDI by voluntary disposal. No similar violations noted on last inspection. All other items properly date labeled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses at the proper concentration. Observed one bucket of sanitizer at 50ppm (quat).

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean the drawer behind the food service counter under the oven used to store utensils. Observed food debris build up inside the drawer. Observed build up on the main food service walk in cooler fan cover. Observed build up inside the mop sink.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the recycling lids left open.

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 soda/juice syrup and debris on the floor under the soda syrup shelving in the back room.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet rag stored on the side of the front handsink.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply scored cutting board.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker residue from datemarking on the exterior of several pans.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheese sauce and marinara hot holding below 135F. CDI cheese sauce and marinara was discarded. Hot holding units were turned up.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed pizza sauce cooling in flip top cooler. Pizza sauce was placed in walk-in cooler to rapidly cool.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer near walk-in cooler doors.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one cutting board scored.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash can at handsink in back prep room.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Observed 2 food employees wash hands for 10-12 seconds and turn faucet off with bare hands. CDI by instruction.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer bucket at <200 ppm. CDI bucket was changed.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 1 cutting surface deeply scored and another mildly scored.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris buildup in pizza prep cooler gaskets.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed sandwich hot holding unit with 2 nonshatter-resistant bulbs.

5-205.11(A) Handwash sinks shall be accessible to employees at all times. Handsink was blocked by storage containers. CDI- items moved6-301.12 Each handwashing sink must be supplied with individual disposable towels. No towels at handsink. CDI- refilled towel dispenser.

3-501.16 Ensure all hot time/temperature control for safety foods (TCS) are maintained at or above 135F. Cheese in hot holding unit at 128F. Items were reheated.

3-306.11 Food Display-Preventing Contamination by Consumers - P. Food on display shall be protected from contamination by use of packaging. Observed apples on display uncovered. CDI items removed from displayl

PIC must be a certified food protection manager. Points will be deducted after 1/1/14.

Clean the drawers used to store the cold juice concentrates at the smoothie bar.

Clean the floors under the soda syrup boxes in the back. Clean the floor under the shelving used to store damaged goods.