CIRCLE K STORE #5113

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken nuggets HH at temperatures below 135F. CDI. PIC voluntarily discarded. **** ALL OTHER TIMES WERE HOLDING AT THE RIGHT TEMPERATURES. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed chemical spray bottles stored directly above breast. CDI. PIC removed.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the facility during inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee handling food without the use of head covering. Repeat

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster without drain plugs. Repeat

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed read can stored directly infront of the hand sink. CDI. PIC removed

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken wings HH at temperatures above 41F. CDI. PIC voluntarily discarded. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee handling food without the use of 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 the interior walls of the microwave soiled with food debris. Increase cleaning frequency. REPEAT VIOLATION.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste on the floor around the dumpster area. Needs to be cleaned.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. OBSERVED no written procedure for responding to a vomit and diarrheal clean up. CDI. PIC was provided another hard copy. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 hot dogs in RI cooler without dates. CDI. PIC date marked. 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 .

4-601.11(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 interior walls of the microwave soiled with food debris. Increase cleaning frequency. REPEAT VIOLATION. ****Improvement from last time

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during time of the inspection. Food employee stated that the Store manager is the only one who has his ServSafe certification, and he is currently out for surgery. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 dog toppings cold holding at the customer self-serve area date-labeled with a discard date of 3/02. CDI: Food employee voluntarily discarded the TCS items and refilled the station. Observed an opened container of pico de gallo that was not date-marked. Food employee stated that it was opened two days ago. CDI: Food employee created date label for the pico de gallo. Observed an opened container of coleslaw that was not date-marked. CDI: Food employee wrote the date the container of coleslaw was opened. REPEAT VIOLATION. 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 .

4-601.11(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 interior walls of the microwave soiled with food debris. Observed heavy food residue on the non-food contact surfaces at the customer self-service area of the coffee station. Increase cleaning frequency. REPEAT VIOLATION.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the doors of both waste receptacles kept open. Keep doors of waste receptacles closed when not in use. REPEAT VIOLATION.

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 opened container of coleslaw in reach in with no date, chili and jalapeño cheese sauce in dispenser with date labels exceeding the 7 day date marking (exp: 7/22 and 7/20, respectively). Coleslaw dated for 7/22/24 when associate stated it had been opened, remaining goods were voluntarily discarded for compliance. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

4-501.11 Maintain equipment in good repair. Observed split gasket at (1) under counter reach-in unit. 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 pink/brownish build-up on 1 of 3 soft drink machine ice levers. CDI - Compliance made by immediate removal and w/r/s. No points deducted due to different area observed and improvement from previous inspection. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster and recycling bins with sliding doors left open. Close after use. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 containers of Jumbo wings Hot holding at 121 and 128F at hot holding customer grab and go area. CDI-PIC discarded wings. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa and cole slaw at condiment cooler on counter top cold holding at 47-48F in toppings cooler on counter top. CDI-PIC disposed of the salsa and cole slaw in the containers. -REPEAT VIOLATION- 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 whole milk creamers in creamer dispenser with date labels 2/6/2024-2/20/2024 which exceeds the 7 day date marking. PIC stated that the snickered labels are premade to extend for that length of time. EHS informed to PIC that packaging of creamers on the boxes state that the creamers are made with milk and also states that it needs to be kept refrigerated. CDI-Boxes of creamers in creamer dispenser were 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed 4 spray bottles of multi use sanitizer stored at hand sink. CDI- Spray bottles were relocated to chemical storage area.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rust accumulating in small reach in freezer.

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 of microwave in need of cleaning to remove grease and debris as well as cleaning needed to remove food debris in gaskets in all cold units.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee heating personal food items in tupaware in the pizza warmer for custermer grab and go pizza portioned pizza slices. CDI-PIC informed food employee to warm food in microwave and removed employee food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa and cole slaw at condiment cooler on counter top cold holding at 45-47F in certain parts of the containers. CDI-PIC disposed of the salsa and cole slaw in the containers. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee handling food without the use of 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 build up of food debris in reach in freezers. Clean as needed. -REPEAT VIOLATION-

REPEAT 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager onsite during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed spice shaker not labeled. Label item

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 of food debris in reach in freezers. Clean as needed.

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

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 certified food protection manager on site at time of inspection

6-301.11 Provide soap for handwashing at each handsink. -Pf. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink without soap or paper towels. CDI: PIC placed soap and paper towels at hand sink

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 2 pans of sausages with a discard date of 9/14 CDI: PIC voluntarily discarded items.

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 No certified food protection manager was on site today.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety PIC had knowledge of employee health policy however no policy with nontyphoidal salmonella could be found. CDI: EHS gave PIC a copy of the updated employee health policy.

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 on date marking please visit: http://meck.co/FoodSafety Observed opened hotdogs in reach in with no date mark. CDI: Items dated for yesterday, when PIC stated he opened them.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed salt unlabeled. CDI: product labeled.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC on site did not have ANSI accredited certified PIC certification. CDI by instruction.

6-301.11 Handwashing Cleanser, Availability - PF - Observed no handwashing soap provided at handwashing sink in back prep area. CDI, handwashing soap provided. Repeat. 6-301.14 Handwashing Signage - C - Observed no handwashing signage provided at handwashing sinks behind counter and near restrooms. CDI, handwashing signage provided.6-301.12 Hand Drying Provision - PF - Observed disposable towel dispenser removed from wall and no disposable towels provided. CDI, towels provided. 5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Observed utensil stored in handwashing sink. CDI, utensil removed.

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

6-301.11 Handwashing Cleanser, Availability - PF - Observed no soap provided at handwashing sink in back prep area. CDI, handwashing soap provided. Repeat. 6-301.14 Handwashing Signage - C - Observed no handwashing signage provided at restroom handwashing sinks. CDI, handwashing signage provided.

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 6 containers of sausage / hot dogs not date marked. PIC did not know when packaging was open. CDI, PIC voluntarily discarded sausages and hot dogs. Repeat.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed toilet paper dispenser broken in men's restroom and toilet paper stored on ground. CDI toilet paper voluntarily discarded. Repair dispenser.

5-501.114 Using Drain Plugs - C - Observed drain plug missing from dumpster. Observed damage to 2nd dumpster and no longer leak proof. Replace.

6-501.12 Cleaning, Frequency and Restrictions - C - Observed some residues accumulating inside equipment. Maintain clean.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification.

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at handink in back room. CDI - Soap stocked during the inspection. Point lowered as handsink was not blocked today.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Heavy build up inside soda nozzles. Clean.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf No date marks on open container of sausages. CDI - Correctly back dated during the inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean inside low prep cooler, low prep cooler door gasket, and dark build up on creamer dispenser door gasket.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf 6-301.11 Provide soap for handwashing at each handsink. -Pf No soap dispenser at back handsink; Coffee cup stored in handsink basin. CDI - Coffee cup reomved; hand pump soap placed at sink until new dispenser is installed.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Several soda nozzles soiled with heavy black build up. Clean.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Undiluted concentrate in spray bottle labeled "sanitizer". CDI - Dumped and remade at correct strength.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up of crumbs from low prep cooler door gasket and dark build up on creamer dispenser door gasket.

6-301.11 Provide soap for handwashing at each handsink. -Pf 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Coffee cup stored in back hand sink; no soap available at back hand sink. CDI - Coffee cup removed; batteries replaced in soap dispenser and soap now dispensing.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Multiple soda nozzles with dark build up inside. Clean thoroughly every day.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chili and cheese holding at 107F in dispenser. CDI - Chili and cheese discarded and out of service sign placed on dispenser. PIC called maintenance to repair and has agreed not to use the machine until repaired. VR - Will return within 10 days to verify correction.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs and food debris from low prep cooler door gasket.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC was unable to provide managers ANSI food safety certification.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed several soda nozzles on the soda machine with debris accumulation on the inner portion of the 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, sausages, taquitos) without datemarks on them. CDI- PIC backdated items appropriately.

4-501.11 Maintain equipment in good repair. Observed a non-functional soap dispenser at the hand sink in the back room of the establishment located near the 3 compartment sink.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC with food safety certification left facility around 3:30PM.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the back handsink nearest the 3 compartment sink. CDI- soap was provided.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 'black and blue' cheeseburger rollers in front of the signage indicating they were ready for sale hot holding below 135F (see chart). CDI- product was placed behind sign for heating.

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 milk in 2 dispensing machines without datemarks on them. CDI- dates added to products.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P PIC indicated tongs are being cleaned twice daily. The facility is selling foods that are used with tongs from 6AM until 10PM. CDI- instructed PIC to wash, rinse, and sanitize utensils at least every 4 hours.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed the facility selling unwrapped apples near the cash registers. Provide a sign that indicates the apples must be wash prior to consumption or rinse and wrap apples. CDI- PIC printed sign indicating apples must be washed prior to consumption.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee washing utensils in the handwash sink across from the restrooms. A handwash sink can only be used for handwashing. CDI-Explained to the employee and the person in charge about only using a handwash sink for handwashing, and had the employee move to the 3-compartment sink.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open to the outside dumpsters. The doors and lids must be closed at all times when not in use. CDI-The doors were closed.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer above 200 ppm. Remade to proper concentration. Gave instruction to dilute product to proper concentration.

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 drain and on plug for handsink. Gave instruction.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee go from register to food without handwash. Gave instruction to manager to instruct employee on handwashing.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cole slaw without appropriate date. Product was recently opened. Gave instruction to date requirements.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. Observed egg rolls on front section of grill ready to be served to customers at 91F. Employee stated that they were put on the grill about 30 minutes ago. CDI by moving to back section of grill to be heated to 135F before serving.

2-102.12 Certified Food Protection Manager - C Observed that the certified food protection manager was not present in the store at the time of arrival. A certified food protection manager must be in the facility at all times of food operation. The certified individual was reported to be out doing price comparisons in the area. The individual must be in the facility at the time of arrival for the certification to count. -REPEAT

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed handsink used as dumpsink. Handsinks shall only be used for handwashing. -CDI C. Elmore directed the manager to prevent improper use of the handsinks and an alternate location for dumping out drinks was identified.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed soda machine nozzles to be badly soiled with biofilm build-up. Items were removed and the machine was put out of service for cleaning. Ensure that tongs and other food contact surfaces are either switched out for clean, or washed, rinsed, and sanitized within four hours of their initial use.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed hot dogs and taquitos not date marked. These items must be date marked when opened. -CDI Items were supplied with a date mark.

3-501.19 Time as a Public Health Control - P,PF Observed the paperwork for the Time as a Public Health Control not being properly kept. Paperwork must reflect additions, disposals, and dates. Ensure that all the records are properly kept. -CDI Records were corrected.

4-302.12 Food Temperature Measuring Devices - PF Observed facility not to be able to present the stem type food thermometer that is required. The facility must have a food thermometer with a stem type narrow gauge probe for checking the food temperature and the staff must be able to locate it for use. -RVR

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed 3 compartment sink left soiled and also with bottles, cups and debris stored on the drain boards. The 3 compartment sink is to be keep clean and clear for utensil washing.

6-305.11 Designation-Dressing Areas and Lockers - C Observed personal food (cheeseburger mac and deer sausage) stored commingled with customer service items in the hot dog cooler. Do not store personal items along with customer service items. Keep them separate of each other.

2-102.12 Certified Food Protection Manager - C Observed no documentation of ANSI approved training. This became a 2 point deduction on January 1, 2014. An ANSI certified Food Protection Manager must be on duty at all times of operation. REPEATA

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed handsink used as dumpsink. Handsinks shall only be used for handwashing. -CDI C. Elmore directed the manager to prevent improper use of the handsinks and an alternate location for dumping out drinks was identified, the drain tray at the soda machine may be used.

3-403.11 Reheating for Hot Holding - P Observed several hot dogs to be on the rollers offered for sale below the proper reheat temperature. -CDI Items were moved back into the non-sale rollers to finish reheating.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking Observed packages of hot dogs and other products not date marked, opened from previous days. Date mark all such items including tornados, etc. once the package is opened. Once opened, the items may be kept for 7 days at 41F or less, or for 4 days at 42F-45F. The day the items are opened must be counted as day 1. -CDI C. Elmore directed the package be date marked. -REPEAT

2-102.12 Certified Food Protection Manager Observed no documentation of ANSI approved training. This will become a 2 point deduction on January 1, 2014.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking Observed a package of hot dogs not date marked, opened from the previous day. Date mark all such items including tornados, etc. once the package is opened. Once opened, the items may be kept for 7 days at 41F or less, or for 4 days at 42F-45F. The day the items are opened must be counted as day 1. -CDI C. Elmore directed the package be date marked.

4-502.13 Single-Service and Single-Use Articles-Use Limitations Observed single service fiber towels being re-used. The documentation on the box indicates they should be discarded once soiled. Do not wash and dry these type of towels for re-use.