QUIKTRIP #1065

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Red Sanitizer Bucket at a concentration of 0ppm. *CDI - PIC emptied and refilled coffee with sanitizer at proper concentration 300ppm. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. *Observed - Red Sanitizer Bucket Stored directly on the floor. *CDI - PIC removed bucket from the floor.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - Lids missing to left Dumpster and lid left open for right Dumpster.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf- *Observed - Back handsink blocked by step ladder. *CDI - PIC removed ladder from being in front of handsink. 6-301.11 Provide soap for handwashing at each handsink. -Pf- *Observed - No soap available at back handsink. *CDI - PIC provided hand soap to handsink.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). *Observed - RTE sausage patties removed from WIF placed into plastic containers and thawed on 10/26/2025 according to label. Discard date is labeled as 11/02/2025. This would place the item at 8 days of shelf life exceeding the 7 day shelf life date marking parameters. A verification visit will be conducted within 10 days to verify that establishment has corrected labeling for thawing to 7 days. 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.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf- *Observed - PIC unable to locate written TPHC procedures. *CDI - EHS provided written TPHC procedures that PIC filled out and held onsite. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- *Observed - No available working thin probe thermometer onsite during time of inspection. A verification visit will be conducted within 10 days to verify establishment has a working thin probe thermometer.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at handwash sink by 3 compartment sink. CDI-PIC refilled paper towel dispenser.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed one small stack of American cheese above the fill line at 51F that was left over from the previous filled container. CDI-PIC placed stack into a new container to cool back down in WIC. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one box of scrambled eggs stored on WIF floor. PIC moved box to shelf.

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 one scoop handle resting on shredded cheese blend on pizza prep unit.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed heavy collection of cardboard boxes in cardboard dumpster enclosure. PIC stated that waste management picks up cardboard once a week. EHS suggested to PIC for twice a week pickup if high volume of cardboard continues to overflow 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 minor dark residue build up on wall above fountain drink system in dry storage room.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ground pest control box resting on handwash sink by 3 compartment sink. CDI-PIC removed box and cleaned/sanitized handwash sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed Szechuan chicken bites below 135F on rollers due to that section of rollers being turned off. CDI-PIC voluntarily discarded items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed opened box of napkins stored on the floor of dry storage. PIC stated that napkins were from a delivery earlier this morning and were in the process of being put away.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed cardboard dumpster with missing top lids. EHS spoke with PIC about contacting the facility’s waste management company to replace lids.

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 handles of scoops used for eggs and sausage in prep top that had fell into the containers.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple cutting boards with moderate cuts in need of being replaced.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed cardboard dumpster enclosure with several cardboard boxes outside of the receptacle. Repeat, but points deescalated due to improvement to trash enclosure.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed discarded food resting in handwash sink by 3 comp sink. CDI-PIC removed moved in handwash sink. 6-301.14 Post a handwash sign at each handsink. Observed no handwash signs in men's restroom.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed RTE turkey, ham, and American cheese above 41F in prep top that were placed 1.5 hours before first temperatures and filled above container lip. CDI-PIC placed foods into WIC to cool, all foods reached 41F or below and were portioned out to not overflow past container lip. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed RTE mac and cheese and hot dogs in original delivery packaging sitting inside delivery tote resting on the floor of the WIF. PIC moved foods to shelves inside WIF.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed large pile of trash and cardboard by both trash dumpster and cardboard dumpster enclosure areas. Repeat.

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 scoop handles in direct contact with foods (shredded cheese & sausage). CDI - Scoops were removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes stacked wet. CDI - Pans were moved to 3 compartment sink to be washed again.

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 sticky residue on the exterior of pans, stored as clean. CDI - Were removed to be cleaned again.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents.Observed large pile of trash beside the dumpster.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed- per PIC the blenders get clean 2 times per day. CDI- Blender was cleaned. When asked PIC provided their cleaning instructions and it states cleaning needed every 4 hours (wash, rinse, and sanitized). The facility will follow their cleaning procedures for all food contact equipment. -1.5 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 drinks that was delivered last night on the floor. Keep all food/drinks off the floor. -0 pts-

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris/residues on microwaves, coolers, prep unit. Keep clean. -0.5 pts-

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 floor in needs of cleaning at the back and near 3 compartments sink where hard to reach. -0.5 pts-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written procedure for responding to vomiting or diarrheal events. CDI. Provided PIC with one.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at any sink in the facility during inspection. CDI. PIC replaced.

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 in and out of equipment through out the facility. Needs to be cleaned.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened dumpster outside. Needs to be covered.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed on floors in rear 3 compartment sink area. REPEAT

4-501.11 Maintain equipment in good repair. Observed gaskets on pizza prep unit in need of replacement.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility could not locate test kit for QAC sanitizer. Verification required.

5-501.114 Using Drain Plugs. Observed drain plug for dumpster 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 cleaning needed on floors in rear 3 compartment sink area.

4-501.11 Maintain equipment in good repair. Observed gasket in need of replacement on prep unit.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored in sanitizer measuring 50 ppm QAC. CDI refilled sanitizer bucket with sanitizer at proper concentration. Repeat

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service spoons stored at grill station with eating surface up. -0 points-

4-501.11 Maintain equipment in good repair. Observed two gaskets in prep unit in need of replacement.

5-501.114 Using Drain Plugs - C Observed drain plug missing on trash dumpster.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken tenders ambient cooling in 2 plastic containers stacked and covered (see temp chart). CDI 2 containers were uncovered to allow air flow.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held in a chemical sanitizer solution at proper concentration. Observed sanitizer bucket at 0 ppm. Repeat violation.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacked plastic containers above 3 comp sink.

2-201.11(E) Ensure food employees report illnesses, symptoms and exposure.-PF No health policy on site. CDI- Policy given.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Two buckets low in concentration; REPEAT. Points not esclated; different violation than last time.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Some soiled eqiupment noticed (wheels, spoons). CDI- Items taken to 3 comp. sink.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. One sanitizer bucket stored on ground. 3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. One wet wiping cloth stored at sink. Keep in sanitizer bottles.

E4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Green shelves above 3 comp. sink in need of cleaning.

5-501.16 Provide waste bins in required areas including at handwash sinks. No waste bin at back handwash sink.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Personal drink stored on shelf above store items.

4-501.11 Maintain equipment in good repair. Observed one damaged gasket. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a scarrec cutting board.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Bottom of greenn shelf above sink was greasy.

Repeat - 3-304.14(B) Hold in-use wiping cloths in sanitizer at proper strength between uses. - 200ppm for quat. Quat sanitizer bucket on front line at 100ppm. CDI - bucket dumped and refilled with quat sanitizer at 200ppm.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Remove sticker/sticker residue from plastic containers stored on shelf above 3-comp sink.

\Repeat .- 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service items in boxes stored on floor of back storage room.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified food protection manager present.

3-304.14(B) Hold in-use wiping cloths in sanitizer at proper strength between uses. Observed quat sanitizer on main cook line at 50ppm. Dumped and refilled to 200ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic container and pizza tops wet stacked on shelf at back dish area.

General Comment - 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed some single service items on floor at back storage area.

General Comment - 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed drain plug missing/cracked on dumpster. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed some trash on the ground inside dumpster enclosure.

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 sticky residue and food debris on floors in back storage room where soda syrup boxes are located.

4-501.114 Maintain sanitizer at correct concentrations. -P. Observed quat sanitizer in bucket at 0ppm on front cooking line. CDI - sanitizer dumped and refilled to 200ppm concentration from dispenser at 3-compartment sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris inside drawers on front cook line and sticky residue on cabinets at frozen drink station.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed one quat sanitizer bucket at 0ppm concentration. CDI by refilling to proper concentration.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed one cracked black plastic container above the 3 compartment sink. CDI- container discarded.

3-304.14 Wiping Cloths, Use Limitation - C. Wet wiping cloths shall be stored in sanitizer when not in use. Observed one wet wiping cloth stored on a cart.

4-901.11 Equipment and Utensils, Air-Drying Required - C. Equipment and utensils shall be air dried before being stacked. Observed 5 plastic containers stacked while wet above the 3 compartment sink.

2-102.12 Certified Food Protection ManagerAt least one person in a managerial capacity shall be an ANSI accredited certified food protection manager by January 1st. Observed nobody on site with certification. CDI by instruction. Repeat.

3-302.12 Food Storage Containers Identified with Common Name of FoodGeneral Comment: Working containers of ingredients that are not easily identified shall be labeled by common name of material. Observed 1 container of salt not labeled in food prep area. CDI by instruction.

3-304.14 Wiping Cloths, Use LimitationContainers of sanitizer solutions shall be stored so that contamination of equipment will not occur. Observed a bucket of sanitizer solution stored on prep sink behind counter.

4-901.11 Equipment and Utensils, Air-Drying RequiredAllow equipment to air dry after cleaning. Observed several containers being wet stacked in placed in a white container. Remove and invert to allow equipment to air dry.

4-602.13 Nonfood Contact SurfacesNonfood contact surfaces shall be free from accumulation of soil. Observed low reach-in shelving below coffee machines in need of cleaning.