CIRCLE K #5118

6-301.14 Post a handwash sign at each handsink. Observed missing handwash sign in men’s bathroom. All other handwash sinks had proper signage. EHS provided sign to PIC.

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 buildup on bottom interior surface of kitchen low boy and reach-in freezer #2. PIC to address cleaning frequency.

-REPEAT- 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors missing from one of two dumpsters. Per PIC, facility has issues with doors being stolen. PIC has submitted repair request. Points not escalated due to top covers and doors on other dumpster being closed at time of inspection.

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 gaps in some areas of seal around can wash. Observed screw holes in wall around Unox oven. Repair seal around can wash. Repair or replace FRP damaged with holes.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed utensils and pans stored as clean with build up of food residues. CDI - Items were placed near three compartment sink to be washed, rinsed, and sanitized. -0 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed jumbo chicken wings hot holding at 128F. CDI - Chicken wings were placed on TPHC and have a discard time of 4:50PM. PIC has been advised to conduct frequent temperature checks of TCS foods. -1.5 points- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-903.11(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 open pizza slice boxes stored upright and without protective packaging. -0.5 points-

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

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. EHS asked PIC how often are tongs used to handle TCS food on hot rollers cleaned. PIC stated at the end of the day. CDI- EHS educated PIC on cleaning frequency requirements, and PIC remove utensil to be w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pico held in condiment CH unit temping at 46F. PIC stated that item had been in unit since this morning. Ambient temperature for unit was 50F. EHS and PIC discussed emergency TPHC procedures while waiting for unit to be recalibrated. 72HOUR VERIFICATION REQUIRED. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed pico stored in condiment CH unit without date prepped earlier in the day. CDI- PIC marked correct date on item. 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. Observed Smokey cheddar and hot honey sausage use by date for 2/27 stored in prep unit at front of facility. CDI- PIC voluntarily 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Observed two standing RIF’s with broken shelf side bars. PIC Stated work order had been placed already. *REPEAT*

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- *Observed - Sanitizer in 3 comp below proper concentration testing at 50ppm. *CDI - PIC emptied and refilled sanitizer compartment of 3 comp sink and adjusted chemicals until it read the proper 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

4-501.11 Maintain equipment in good repair. *Observed - Back 2 Door Lowboy with broken shelf. PIC States they're putting in a work order for it to be repaired.

*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 build up inside of microwaves as well as in low reach-in cooler and freezer located in the back prep area.

*REPEAT* 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - dumpsters in in garbage area with open lids and doors. Lids and doors of dumpsters should be closed after use to avoid rodent and pest habitants.

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 Nuggets, holding temperature below 135F. CDI- PIC voluntarily discarded items. ***all other food was at right temperature

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed burritos, cold holding at temperatures above 41F. CDI. PIC rearranged at the food was over stacked. Unit temperature was 37F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed hot dogs, rolls in the RI cooler without dates. CDI. PIC voluntarily 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 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 employee working with food without a hair cover.

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 inside if RI and micro wave in need of cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened dumpsters in the back during inspection.

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 opened ceiling at the back at food prep area.

REPEAT 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM on site. PIC is scheduled to take the class tomorrow. -1 pts- repeat

2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf. Observed no one in the facility with knowledge of food borne illnesses. CDI. Provided PIC with education and paperwork.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees working with food while wearing jewelry. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Also observed employees working with food without hair covers.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed trash on ground, in the roller bins outside dumpster, trash and waste need to be in need be inside dumpsters. Repeat 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids/ doors left opened when not in used. Per PIC there is a third party cleaning person on site to clean the area. -0 pts- repeat

REPEAT 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM on site. PIC is scheduled to take the class tomorrow. -1 pts-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee was washing the coffee machine equipment at the hand sink at the front next to the kitchen entrance. -1 pts-

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 hotdogs and cheese tornados holding temperature below 135F. CDI- PIC discarded items. -1.5 pts-

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed trash on ground, in the roller bins outside dumpster, trash and waste need to be in need be inside dumpsters. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids/ doors left opened when not in used. Per PIC there is a third party cleaning person on site to clean the area. -0 pts-

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 CFPM on site. PIC said they are taking the class July 26th. 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: 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 1 container of salsa with no DM. PIC said they had just opened it. ALl other foods items were dated. CDI-PIC DM. No points taken today, only 1 item and they haven't had this issue before.

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 the outside of the ice chute in need of cleaning. Observed the area underneath the HS in the front in need of cleaning.

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 CFPM on site during inspection.

4-501.11 Maintain equipment in good repair. Observed WIC door handle loose, stand up freezer-bracket on the inside is loose and hanging. Mop sink wall paneling loose. Shelf broke in the reach in cooler.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed all the soda nozzles with black build-up on the inside. CDI-PIC took off and cleaned while EHS was there.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats and flies in the customer area.

3-306.13 (B) and (C) Consumer Self-Service Operations - PF Observed pizza in a self serve HH case, where there is a full pizza and customers can get a slice themselves. Pizza is at risk of being contaminated by the customer once the door is opened to the case. The pizzas are exposed once the door is open and if the employee cannot see it, and there seems to be lack of control over the product. This is a corporate issue and they have been alerted about the issue. The store will be boxing the pizzas up from now on, per market manager. 3-305.12 Food Storage, Prohibited Areas - C Observed a reach in cooler, under the coffee bar, where customers are constantly around, with food inside. Food could be contaminated by customers and is not in the direct line of sight by cashiers. CDI-PIC moved food to the WIC and will not use that cooler unless it is under supervision. EHS suggested adding a lock to the cooler

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the backsplash on the milk dispenser, soda machines and icey machines with black build-up, needs to be cleaned. PIC started cleaning process while EHS was on site.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager(CFPM) on staff at time of inspection. EHS recommended facility have at least one CFPM on staff every shift.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.-Observed a cup of coffee uncovered stored next to clean dishes on the dish rack.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed dishes stored as clean with stickers on them. CDI-Rewashed at 3 comp sink. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P-Observed the sanitizer bottles reading 0ppm during the time of inspection.CDI-Bottles were remade to correct concentrations of 200ppm-400ppm.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.-Observed a wet cloth stored near the soda machine.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.-Cleaning is needed inside the containers storing the coffee lids observed build up.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Cleaning is needed inside the freezers and refrigerators , the exterior of the shake machine, inside the cabinet underneath the froster machine and inside the containers holding the coffee lids.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed multiple drink machine nozzles with heavily accumulated residue present. Items were taken for cleaning by PIC

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 other tcs foods not being date marked while held for longer than 24 hours in the small reach in cooler. Items were allowed to be backdated by EHS to the date of opening.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified persons present at time of inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic containers in the clean dish storage area with sticker residue present after the wash/rinse/sanitize process. Items removed for re-processing, remove all stickers and sticker debris during the wash portion of the wash/rinse/sanitize process.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of packaged cups stored directly on the floor of the dry storage area.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed towel dispenser at kichen handsink not working, no paper towels available. CDI- Towels provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tongs stored as clean at 3 comp sink with food debris stuck to them. CDI- Tongs placed in 3 comp sink for re-washing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed egg rolls on hot dog roller at 122 degrees said to have been heated 1 hr 30 min ago. CDI- PIC voluntarily disposed of egg rolls.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal foods stored in display cooler along with displayed store foods. CDI- Personal food items removed. GENERAL COMMENT: . Observed grade card not posted, under NC law grade card must be posted at all times of operation. PIC found misplaced grade card and posted it. Observed pre-packaged foods on display in display cooler under NCDA jurisdiction that were out of date and also not properly cold held at 45 or below, most TCS foods observed at 47-53 including burritos, pita sandwiches, melons, breakfast sandwiches, etc. Cooler may be malfunctioning. PIC said these foods would be removed and disposed of and cooler will be scheduled for service. Items in this cooler are not under MCHD jurisdiction

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handwash sink in dish area with misc. items stored in it, workers using hand sink in hallway. CDI- Items removed to make handsink usable. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap or towels at handsink by 3 comp sink. CDI- Sink supplied.

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 thawed today that are kept more than 24 hrs that were not date marked. CDI- Hot dogs date marked.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer above 400 ppm. CDI- Sanitizer diluted to safe concentration. Maintain quat sanitizer at 150-400 ppm.

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. Floors in back area need better cleaning.

•2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored in reach in freezer above food. CDI- Drink removed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handwash sink in dish area with misc. items stored in it, workers using hand sink in hallway. CDI- Items removed to make handsink usable.

7-201.11 Store toxic materials to avoid contamination. -P Observed drain clog chemical stored on case next to cup lids. Observed motor oil product stored next to hot dog containers. CDI- Chemicals moved to chemical storage areas.

7-201.11 Store toxic materials to avoid contamination. -P Observed degreaser stored on prep table near oven used to reheat breakfast sandwiches. CDI degreaser properly stored.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. ( inside surfaces of stand up coolers and freezers; drip catch basin at cold holding display case collecting standing water and debris in need of cleaning).

(REPEAT) 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed burger rollerbites on hot roller measuring 120F, CDI roller bites moved to "still cooking" location and heat setting turned to higher setting. Observed roller bites at 165F at end of inspection.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (inside stand up units, handles on stand up freezer, inside cabinets at drink station)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed egg rolls stored on hot roller measuring 118 F; Observed meat tornado rolls on hot roller measuring 128-134 F. CDI all items reheated and placed back on hot holding unit with heat setting turned to higher setting. Observed reheat temp of 170 F.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with buildup in need of cleaning. (inside bottom of stand up freezers, drain pan at cold holding unit collecitng mold and fluid).

.5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food employee using handwash sink as dump sink. CDI by directing to use utensil sink.

7-201.11 Store toxic materials to avoid contamination. -P Observed chemical cleaners stored above single service items on storage rack. CDI by moving cleaners to bottom shelf.

3-306.11 Food Display-Preventing Contamination by Consumers-Raw fruits on display (not intended to be peeled or cleaned by consumer) must be protected from contamination by the use of packaging, food guards or other efffective means. Observed raw apples stored in basket unprotected. CDI by wrapping apples in plastic wrap.6-404.11 Segregation and Location-Distressed Merchandise- Do not store distressed merchandise on warewashing sink. Observed distressed cans stored on unclean utensil sink.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils- Keep nonfood contact surfaces clean to sight and touch. Observed food debris inside reach-in coolers. Clean

5-205.11 Using a Handwashing Sink-Operation and Maintenance- Do not use handwash sinks for storage. Observed handwash sink with bottles stored inside. CDI by removing bottles.6-301.14 Handwashing Signage- Handwash signs must be posted at all handwash sinks. No handwash signs observed at handwash sinks. CDI by posting handwash signs.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking- Date marking is required for open packages of potentially hazardous hoods kept in refrigeration for more than 24 hrs. Observed open package of hot dogs in cooler located next to hot dog rollers. CDI by date marking.

3-306.11 Food Display-Preventing Contamination by Consumers- Raw fruits on display (not intended to be peeled or cleaned by consumer) must be protected from contamination by the use of packaging, food guards or other efffective means. Observed raw apples stored in basket unprotected. CDI by wrapping apples in plastic wrap.

6-301.14 Handwashing Signage- Need handwash signs posted at handwash sinks. CDI by instruction.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking- Date marking is required for open packages of potentially hazardous hoods kept in refrigeration for more than 24 hrs. Observed open package of hot dogs in cooler located next to hot dog rollers. CDI by date marking.

7-201.11 Separation-Storage- Store all toxic chemicals away from food or food contact items/equipment. Observed toxic cleaners stored on rack above 3 compartment sink in kitchen area. CDI by placing toxic chemicals in central location under the 3 comp sink.