CIRCLE K #8382

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several containers on the clean dish rack with sticker residue present on the external surface of the equipment. Containers were stacked together with the sticker residue touching the internal portions of the containers. PIC stated that the facility does not use these items. -CDI- moved to the 3-comp sink to be properly W/R/S and have sticker residue removed. 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 .

3-501.18 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 rib sandwich on CH island past 7 day date marking. -CDI- Voluntarily discarded. Observed hot dogs and sausage in lowboy unit in open container with no date marking present. PIC stated that they were from the day before. -CDI- PIC placed date sticker; back dated. Ensure properly date labeling and discard of foods. -FURTHER NON COMPLIANCE IN DATE MARKING MAY LEAD TO A RISK CONTROL PLAN- 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 .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P- Observed several foods past the 4 hour time limit on TPHC. Time for discard ranged from 7:31 AM to 9:36 AM discard. Observation was made at 9:50. Ensure food is discarded on time after 4 hour TPHC window. -CDI- Food was voluntarily discarded. 3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P- Observed pizza in reheated about to go into TPHC. Pizza was recorded at 70F. EHS explained that hot food must enter TPHC at 135F or above. -CDI- PIC reheated pizza a second time to 192F before placing on TPHC.

7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P- Observed sanitizer squirt bottle above 400 PPM QUAT sanitizer. EHS and PIC discussed proper sanitizer concentrations. -CDI- Bottle was diluted to achieve approximately 300 PPM QUAT Sanitizer.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee working with food with no hair restraint. Ensure that all food employees are wearing hair restraint when working with food.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning. -P- Observed food employee washing and rinsing food containers but not sanitizing them. The 3rd (sanitize) basin of the 3-compartment sink was unfilled. After the food employee was done washing and rinsing, they were placing the containers on a cart to air dry. -CDI- EHS coached the food employee on the wash rinse and sanitize process, food employee described the procedures for proper warewashing at the 3-comp sink. Food employee filled the 3rd basin with sanitizer and water, tested with a test strip (200 PPM QUAT) and then properly washed rinsed and sanitized dishes. 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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer bottle filled with QUAT sanitizer reading over 500 PPM. Food employee stated that it is used to wipe down food contact surfaces. EHS coached the food employee on proper sanitizer concentrations for food contact surfaces. -CDI- Food employee diluted the sanitizer bottle so that it was reading between the 200PPM-400PPM range. EHS instructed the facility to ensure that all sanitizer levels are being measured by the facility with the use of their test strips.

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 a container of Smokey cheddar Sausage in the lowboy prep unit with the prep date of 4/2 @ 8:36 AM and a discard date of 4/9 @ 8:36 AM. EHS explained to the facility that day of prep is considered the first day of prep therefore the food was actually marked for 8 day datemarking. EHS also stated that even per the facilities incorrect date marking, the food is past date and requires discarding. -CDI- PIC voluntarily discarded the food. Observed a container of commercial Cole slaw with a manufactures date of “USE BY 3/23/26” present. There was no date of when the commercial coleslaw was opened by the facility. Ensure that RTE foods are date marked upon opening in the facility. -CDI- PIC voluntarily discarded the food. 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 2 food employees working in the kitchen with no head covering/hair restraints, ensure that any employee working with food, equipment, and or utensils is wearing a head covering.

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 lowboy underneath the roller dog station with a buildup of residue in the interior, also observed several plastic containers stored as clean on the clean dish rack above the 3-comp sink with sticker residue present on the exterior portion of the containers. Ensure that all non-food contact surfaces are cleaned and maintained as clean.

5-202.12 Provide at least 100F water at handsinks. Observed hot water at the handsink across from the rest room at 65F. PIC will put in a work order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple tcs foods for hot roller in the lowboy cooler above 41F. PIV was unsure of the opening dates so he voluntarily discarded the foods REPEAT 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 multiple containers of tcs hotdogs and sausage packages open with out date marks. PIC was unsure of the opening dates so he voluntarily discarded them. REPEAT 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at the facility during time of the inspection. PIC stated the Store Manager is the only one who is a CFPM, and is off today. A CFPM shall be present at the facility during all hours of operation. REPEAT VIOLATION. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed Employee Health Policy at the facility, but is not an updated one with both types of salmonella. CDI: EHS provided hard copy of updated Employee Health Agreement listing all the symptoms and illnesses, and spoke with Store Manager on the phone about having employees sign the form after going over it with their employees. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two multi-use tongs soiled with food debris/residue, stored on the clean dish rack. CDI: Tongs were removed and placed at the 3-comp sink to wash/rinse/sanitize. 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 two containers of jumbo wings hot holding below 135F in the hot display case (see temp chart). PIC stated the wings were placed inside to hot hold at 8:00AM this morning, which was over two hours of when EHS observed this. CDI: PIC voluntarily discarded jumbo wings. 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 a container of hot honey sausages and a container of smokey cheddar sausages cold holding in the lowboy cooler above 41F (see temp chart). PIC stated they just had these out to put onto the rollers. CDI: PIC moved both containers to the freezers to rapidly cool down. REPEAT VIOLATION. *Note: Although a repeat violation, only two items were observed out of temp. Previous inspection was for creamer out of temp. If observed out of compliance again at the next routine inspection, then EHS will take full points for the repeat. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a bin of hot honey sausages and a bin of smokey cheddar sausages stored in the lowboy cooler both date-marked with a prep date of tomorrow's date, 4/04. PIC stated these packages were opened yesterday. CDI: PIC created correct date labels for both items. Observed all TCS food items on trays, thawing on the speedrack inside the WIC all date-marked with a thaw date of tomorrow's date, 4/04. PIC stated these were pulled today to thaw. CDI: PIC created correct date labels for all items on the speedrack. 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 5 cans of "graffiti remover," 1 bottle of gas pump cleaner, and 3 jugs of degreaser all stored on a shelf above rolls of paper towels and toilet paper on the dry goods rack. Keep toxic chemicals below to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed damaged and torn gasket at the lowboy cooler in the customer self-service area. Repair damaged gasket.

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 buildup of food debris/residue on the interior surface of both microwaves at the customer self-serve area. Observed heavy buildup of food residue on the bottom interior surface inside the lowboy cooler. Increase cleaning frequency. REPEAT VIOLATION.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug in the waste receptacle. EHS advised PIC to contact waste company to have it replaced. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed all doors in both waste receptacles kept open during time of the inspection. Keep doors closed when not in-use to prevent attracting pests.

REPEAT VIOLATION: 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC present with an expired food protection manager’s certification (expired on 6/14/2024). PIC is scheduled for exam on 11/7/24. No other CFPM onsite. -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135 F within 2 hours if food is to be hot held until service. - P. Observed breakfast sandwiches and burritos with reheat temperatures between 110-112 F. CDI - All items reheated > 165 F for compliance. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed creamer dispenser cold holding TCS product at 66 F. Unit’s ambient air temperature recorded at 66 F. CDI - PIC voluntarily discarded products, placed work order for repairs and out of order sign on dispenser. -1.5- VERIFICATION IS 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.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed two deceased cockroaches in facility. CDI - PIC removed dead pests. -0-

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 Coca Cola syrup stored on floor in back room. CDI - PIC removed off floor. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC preparing foods without hair restraints. -0-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed packaged foodservice film stored on floor below shelving in back room. CDI - PIC relocated to shelving unit. -0-

REPEAT VIOLATION: 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 cleaning needed on non-food contact surfaces of chili and creamer dispenser. Recommend thorough and higher cleaning frequency. Points scaled back due to improvement from previous inspection. -0.5-

5-205.15 Maintain a plumbing system in good repair. Observed water unable to drain at floor drain under 3-compartment sink and in hallway in back room. Repair. -0-

5-402.13 Maintain sanitary sewage system according to Law. - P. Observed grey water backing up at floor drain underneath the 3-compartment sink and floor drain in back hallway. Plumbing specialist has been contacted for repairs and is expected to arrive today, according to PIC. Facility’s food stand shall remain voluntarily closed until repairs have been completed. -1- VERIFICATION IS REQUIRED.

REPEAT VIOLATION: 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 food debris, broken down cardboard boxes and miscellaneous wastes on floor in kitchen and back room. Clean and increase cleaning frequency to maintain clean. -1-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM present during today’s inspection. -1- 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)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed various TCS applicable foods hot holding < 135 F at grab & go. Refer to temperature observation chart. According to the time stamps, items were prepared around 11:30 AM. CDI - Employee reheated products > 135 degrees F. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed cheese sauce, jalapeño cheese sauce and chili with expired date mark labels of 3/21/24 and cheeseburger sandwiches with expiration of 3/25/24. Ensure date mark labels are monitored daily and discarded on the date the label indicates. CDI - Employee voluntarily discarded all expired products. -1.5- 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.

4-501.11 Maintain equipment in good repair. Observed damaged gasket at cheftop oven. Repair. -0-

REPEAT VIOLATION: 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 heavy black build-up on non-food contact surfaces of hot dog rollers, coffee beans on counter spaces under coffee machines and dust accumulating on all three hotdog toppings covers. Recommend thorough and higher cleaning frequency. -1-

REPEAT VIOLATION: 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 accumulation of dust on ventilation covers, walls and ceilings inside of the walk-in cooler. Points escalated due to severity of the violation. -0.5-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed swivel snap wire mop frame stored on back hand washing sink basin. CDI - Item relocated. 6-301.11 Provide soap for handwashing at each handsink. - Pf. Observed no soap available at back hand washing sink. CDI - PIC replenished station with soap. -1-

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 and residue in microwave. Also observed black build-up on non-food contact surfaces of hot dog rollers. Recommend thorough and higher cleaning frequency.

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 in need of cleaning in back hall way. Clean and increase cleaning frequency to maintain clean. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink in back prep area blocked by packages of sodas and mop bucket. CDI: Hand sink was made accessible by relocating items.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up of black residue accumulating inside ice chute of soda dispenser. Keep clean.

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 and residue in microwave. Keep clean. 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 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 over 10 TCS sandwiches in grab-n-go unit with expired date mark labels ranging from 11/17/2022 to 12/01/2022. Also observed three pizzas in lowboy unit in back prep area with expired date mark labels of 12/01/2022. Ensure date mark labels are monitored daily and discarded on the date the label indicates. - CDI - PIC voluntarily discarded all TCS items with expired date mark labels.

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. TPHC procedure template may be found at: http://meck.co/FoodSafety - PIC unable to locate TPHC procedures in facility. - CDI - EHS emailed PIC copy of TPHC written procedures form. PIC completed form. Maintain in facility for inspector review and ensure all employees are properly trained on the procedures. 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. - P - Observed two containers of chicken bites labeled to be discarded at 11:30am not discarded at 12:00pm. - CDI - PIC discarded chicken bites.

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 residue and debris on the interior of freezer units as well as on counters under beverage equipment. Clean and increase cleaning frequency to prevent buildup.

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 in need of cleaning in back prep area. Clean and increase cleaning frequency to maintain clean.

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 dried food residues on inside of microwaves. Clean.

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-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. Observed backup digital thermometers not accurate to within + or - 2 degrees F. CDI, thermometer removed from use.

4-501.11 Maintain equipment in good repair. Observed leak on tubing of Froster machine. PIC stated that maintenance was on site for repair. Residues on shelf near leak.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed trash bags outside of dumpers on dumpster pad.

2-103.11 (A)-(L)Person-In-Charge-Duties - PF - Observed staff upon arrival did not identify who was person in charge. Staff stated person in charge was offsite. Observed staff unaware food temperature measuring device located to ensure monitoring of food temperatures. CDI by instruction to ensure staff member on site is designated as person in charge and following person in charge duties when regular manager is off-site.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no disposable towels available at kitchen handwashing sink.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf - Observed employee not able to locate food thermometer. Vr required.

General Comment: 3-306.13 (B) and (C) Consumer Self-Service Operations - - Consumer self-service operations shall be monitored by food employees trained in safe operating procedures and effective methods to prevent contamination. Observed pizza case not in use and no pizza in unit upon arrival, however, per discussion with employee, employee stated facility not individually packaging pizza and consumer is serving themselves. Spoke to employees regarding approved procedure for pizza case per NCDHHS. Protect pizza slices by individually wrapping if continuing self-service or ensure case located so that food staff employee serves pizza to customer. CDI by instruction. Long term compliance visit follow up required.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Interior of equipment in back of kitchen observed with food debris. Repeat violation. Observed coffee stains on table of coffee condiment prep area shelving.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open. 5-501.114 Using Drain Plugs - C - Observed missing drain plug.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one present at time of inspection with proof of food protection manager certification.

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. Microwave observed heavily soiled. Clean microwave more frequently.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Interior and exterior of equipment in back of kitchen observed with food debris. Repeat violation.

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 with date marking 09/26/2019-10/03/2019, which is 8 day date marking. VR no later than 10/07/2019 to ensure date marking system does not exceed 7 days on labeling. -3- REPEAT

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 cheese cup without handle down inside cheese container. -.5- REPEAT

4-502.13 Single-use and single-service articles may not be reused. Observed soiled yellow mustard cardboard box reused for storing condiments on shelf in rear prep area. -.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soda buildup on front and top side of cabinet doors under soda dispensers. -.5-

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

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 buildup inside microwaves. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup in 3 soda nozzles. -1.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed nacho cheese hot holding at 103F and chili hot holding at 99F in dispenser. CDI - PIC reheated to above 165F and called in maintenance request. -1.5-

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 freshly thawed hot dogs and other TCS foods date marked for 8 days, not accounting for prep/open date in the system. VR no later than 05/10/2019 to ensure labeling system is printing 7 day date marking stickers. -1.5-

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 cheese cup without handle down inside cheese. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed exposed to-go trays with food contact surface facing up on top of cold condiment unit for hot dogs. -.5-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpsters. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed missing drain plug on one dumpster. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired ServSafe certificate at beginning of inspection. -2-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on soda and tea nozzles. -1.5-

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 8-day date marking from thaw date. Opening date is approximately one day later than the date mark prep date on packaging. CDI - PIC explained date marking begins from pull date for thawing. EHS advised PIC that prep/open date needs to be captured on packaging. -0-

4-203.12 Ambient air and water thermometers shall be accurate.-Pf Observed hot foods ambient air thermometer in cold prep unit. VR no later than 12/14/2018 to verify installation of cold air thermometer. -.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup under coffee maker inside cabinets and on counter near hot dog hot holding. -0-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed three soda nozzles with buildup inside. Points not escalated today as the issue was improved over the last inspection. -1.5-

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 sausage and other hot biscuits held on time without time stamp or written procedure. CDI - PIC given form today. Fill out completely and have available for future inspections. -1-

3-501.13 Use approved thawing methods. Observed hot dogs thawing in soiled drain board of 3-commp sink. -.5-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpsters. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed plastic bins and other discarded items behind dumpsters that are not scheduled for removal. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed reach in freezer handle used for hanging a jacket. -0-

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have managers ANSI food safety certification.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed 5 soda nozzles with debris accumulation on the inside of the nozzle.

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 3 packages of opened hot roller items without datemarks on them. CDI- products were dated.

7-201.11 Store toxic materials to avoid contamination. -P Observed hand soap and insecticide spray being stored over grocery items and single-use items. CDI- storage rearranged. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 chemical spray bottles without labels on them. CDI- bottles were labeled.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids opened while not in use.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have managers ANSI food safety certification.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris accumulation on the inside portion of several soda nozzles.

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 opened packages of hot roller items (hot dogs) not datemarked. CDI- items were dated.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the handsink in the back storage room. CDI- soap was provided.

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 opened packages of hot roller TCS foods (hot dogs, buffalo chicken roller, taquitos) stored in a reach in cooler without datemarkings on them. CDI- datemarks added.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one chemical spray bottle with a partially worn label. CDI- label was re-written. Improvements made since last inspection.

5-402.13 Maintain sanitary sewage system.-P Observed the floor drain connected to the 3 compartment sink clogged. PIC indicated a maintenance request has been made. VR within 10 days.

Observed bathroom cleaner stored in a bottle labeled as pot and pan cleaner- relabeled today. Observed unknown chemical in a unmarked bottle- dumped and rinsed out during inspection. Observed chemical concentrates and airfresheners stored over condiments such as ketchup- chemicals moved to the approved designated storage area during inspection. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 7-201.11 Store toxic materials to avoid contamination. -P

Observed hotdogs thawing in standing water today- removed and put into a refrigerator. Use refrigeration, cold continually running/draining water, or microwave to thaw TCS foods. 3-501.13 Use approved thawing methods.

Observed two large holes in the cardboard dumpster and no drain plug on this dumpster. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. 5-501.15 Provide dumpster, waste containers that are of sound construction.

Observed the backsplash pulling away from the wall at the handsink and gaps present between it and the wall- fill these gaps to ease cleaning. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Observed employee jackets stored on the reach in handles today- moved to the office to correct. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed biscuits on the front side of the display unit holding at 46F today- biscuits moved back today to correct as other in the unit were holding a safe temperature.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dusty vents on the cold display cooler today.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed top and sliding lids to both dumpsters open today. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed a broken and ineffective drainplug on the cardboard dumpster today.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jackets stored on reach in handles today- all three jackets were moved to the water heater.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. PIC was unable to provide documentation of food protection managers certification.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - (E) (4)- Clean beverage dispensing equipment at a frequency necessary to preclude accumulation of soil or mold. Observed build up in one cola slushy nozzle, one ice chute and 2 soda nozzles.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed one unlabeled spray bottle. CDI by labeling while onsite.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Wipe down debris inside the reach in freezer.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed drain plug missing on dumpster.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed kitchen handsink blocked by ladder. Removed to provide access.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed no sanitizer in bottle. Made up sanitizer at approved concentration.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small amount of fruit flies near hall handsink. Pest management has been contacted.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Information.

Hands sinks must be accessible and properly supplied. Observed Kitchen handsink blocked by mp buckets. No paper towels or trash recepticle available.