7-ELEVEN #35583A

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty during the inspection. REPEAT*** (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 slight accumulation of residue build up on the floors in the back of the facility under pieces of equipment such as the wire shelves. Increase cleaning frequency. (0 pts)

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed half and half creamer dispenser at 42F, French vanilla creamer at 43F. CDI-PIC voluntarily discarded items. VR within 3 days to check status of creamer dispenser. 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 .

3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed facility with several apples on display in grab and go cooler without any protection/wrappings or any signs that stated for customer to wash prior to consumption. CDI-PIC added sign to wash before consumption.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Facility operating without a CFPM. REPEAT. (1) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed half and half creamer at 50F. Unit’s internal thermometer observed at 48F. PIC placed work order during inspection. VR required in 3 days. This is the facilities third consecutive violation. (3) 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 .

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in unisex employee restroom. (0)

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed cardboard dumpster with missing lid. (0)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed wings, nuggets, pizza and chicken sticks holding above 41F. CDI- All items 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 1/2 and 1.2 and creamers holding above 41F. CDI- All items discarded. PIC stated that he will get both units checked out. Do not use units until fixed. 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 .

6-501.11 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 cove base pulling from the wall under the handwashing sink.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM available during inspection. REPEAT. 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 135F or above. -P. Observed food in display case below 135 F. See temp chart. CDI - PIC voluntarily discarded 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 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 half and half in dispenser above 41 F. Observed uncooked pizza on countertop above 41 F. See temp chart. CDI - PIC voluntarily discarded 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf. Observed unlabeled spray bottle containing unidentified chemical below 3-comp sink. CDI - PIC emptied container.

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed box of food with ice accumulation stored under leaking condenser in WIF. Repair leaking condenser and move food from underneath leak or shield food from leak.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand sink across from 3-comp sink separating from wall. Reattach hand sink to wall and seal.

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 at the facility during the operating hours. Facility needs to have a CFPM present at all time during the operating hours. -1 - REPEAT

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written TPHC form for items in hotbox being held on time. CDI PIC filled out paperwork for items. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of food sitting directly on floor of prep area.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no head covering for employees preparing food.

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 build up and residue on outside of RICs and handles, inside on shelves and gasket. More frequent cleaning is required.

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy build up and debris on floors under and around legs of equipment. More frequent cleaning required.

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 at the facility during the operating hours. Facility needs to have a CFPM present at all time during the operating hours. -1 - REPEAT

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed employees with multi-tasks between cashier and food preparer without handwashing as often as necessary to prevent cross contamination when changing tasks. CDI- handwashing education provided and hands properly washed. Points not escalated as improvement was observed. -2 pts- REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed oil/grease in bottom of front counter hand wash sink. Hand sinks may only be used for hand washing. May not be used as a dump sink. CDI - PIC educated and sink was cleaned and sanitized. - 1 -

2-101.11 (A) PIC shall be present during all hours of operation. -PF. Observed no PIC at the facility during operating hours. CDI- an employee was presented as PIC at the time of inspection. -1 pts-

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 at the facility during the operating hours. Facility needs to have a CFPM present at all time during the operating hours. -1 pts-

REPEAT 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. Observed food employee and PIC with no knowledge of reportatble foodborne disease/ illness or symptoms when working/ preparing foods. CDI- education provided and a copy of EHP poster provided at the time of inspection. -2 pts-

REPEAT 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no D&V clean up procedures. CDI- a copy of D&V clean up procedure poster provided at the time of inspection. -1 pts-

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M. Observed employee washed hands less than 10 seconds. CDI- handwashing education provided and hands properly washed. 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed employees with multi-tasks between cashier and food preparer without handwashing as often as necessary to prevent cross contamination when changing tasks. CDI- handwashing education provided and hands properly washed. -2 pts-

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometer with food debris/build up on handle. CDI- Themometer clean and sanitized at the time of inspection. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on the nozzles of soda/ drink machines. NEEDS Clean as often as necessary to prevent build up and avoid contamination. -1.5 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 chicken wings, tacos temperature below 135F. CDI- Item discarded and prepare new. -1.5 pts-

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf. Observed no test strips for the sanitizer solution at the facility at the time of inspection. VERIFICATION NEEDED within 10 days (1/9/2023) to ensure the facility obtain the test kit. -0.5 pts-

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 employees' food containers stored next to store foods in the refrigerator near self-serve cold unit where topping and condiments are. Provide a designated area for employees' foods. -0.5 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 PIC does not have an ANSI CFPM certification. -1 points

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 Facility’s employee health policy does not include Salmonella non-typhoidal. CDI - EHS provided copy of the updated EHP. -1 points

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed PIC without procedures for cleaning vomit/diarrhea events. CDI - EHS provided PIC with copy of sample procedures to be kept available upon request. REPEAT -0.5 points

4-501.11 Maintain equipment in good repair. -C Observed hand sink near 3-comp sink in need of repair. PIC stated a work order has been placed to repair hand sink. Repair -0 points

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 in the facility at the time of inspection. REPEAT.

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

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and dry hands before turning off faucet without recontaminating hands.-P. Observed employee wash hands and turn the water off without using a wiping towel. Employee rewashed hands.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed cooking equipment stored in hand sink. CDI. PIC removed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored directly on working surfaces. CDI. PIC removed.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up in RI coolers. Needs to be cleaned.

5-501.17 Provide a covered waste bin in female restrooms. Observed no waste bin in female restroom.

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

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 missing ceiling tiles at 3comp sink area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. OBSERVED no certified food protection manager on site.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P OBSERVED buffalo wings and boneless wings in the hot hold display not reaching 135F. CDI. PIC reheated both items to reach 165F. -1.5 pts.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf OBSERVED a thermometer on site however it was not a thin probe thermometer. PIC is ordering new thermometer. VR by 2/5/2021.

5-205.15 (B) System maintained in good repair - C OBSERVED leaking water at backflow preventer.

5-501.17 Provide a covered waste bin in female restrooms. OBSERVED uncovered waste bins in female restroom.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no certified food protection manager on site at time of inspection

4-501.11 Maintain equipment in good repair. Observed gasket on lowboy freezer in need of replacement.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in walk in cooler where food is stored in need of cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid on dumpster in need of replacement due to improper fit . 5-501.114 Using Drain Plugs - C Observed drain plug damaged on exterior dumpster.

2-102.12 Certified Food Protection Manager - C No one working at facility during inspection has passed an ANSI accredited test.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed mold and mildew on drink nozzles at drink station. CDI- Nozzles were washed, rinsed, and sanitized.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles of degreaser that were not labeled. One was labeled "water only". CDI- Containers were labeled correctly.

2-402.11 Effectiveness-Hair Restraints - C Observed food employee preparining food without wearing a hair restraint.

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. Clean floors around equipment in kitchen area.

2-102.12 Certified Food Protection Manager - C Observed PIC not a certified food protection manager.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee food stored above establishment food in under counter cooler.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without re-contaminating hands. -P Observed food employee wash hands without using soap, for less than 15 seconds, as well as close faucet without using barrier. CDI, food employee corrected by instruction. 2-301.14 When to Wash - P Observed food employee return to food handling area, and put gloves on without washing hands, to serve food. CDI, food employee corrected by instruction.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored in dispensers with lip portion exposed to contamination.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed counters, cabinets, and cooler gaskets in need of cleaning.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. 1.5 pts - Observed quat sanitizer in spray bottle measuring 100ppm. CDI: changed and corrected to 200ppm.

Repeat: 0.5 pts - 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed inside cabinets at Slurpee and coffee station. Improvement noted.

Repeat: 2 pts - 5-205.15 Maintain a plumbing system in good repair. 1 pt. Observed front counter handsink not working due to plumbing issue and leak. Employees using available handsink in kitchen for proper handwashing. Repair front counter handsink. Return visit required by 3-3-18 to check repair of handsink.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. 1 pt. Observed employee drinks stored on back shelf with packaged food. CDI: drinks relocated.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. 1.5 pts. Observed buffalo wings and pizza in hot hold unit below 135F (see temp chart for details). CDI: wings reheated to 177F and pizza to 193F.

Repeat: 0.5pts. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up on shelving inside walk-in cooler.

5-205.15 Maintain a plumbing system in good repair. 1 pt. Observed front counter handsink not working due to plumbing issue and leak. 1 pt. Employees using available handsink in kitchen for proper handwashing. Repair front counter handsink.

Repeat: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer in spray bottle at 50ppm. CDI: corrected to 200ppm during inspection.

General Comment: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up on shelving inside walk-in cooler.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels in dispenser at back handsink. CDI - by restocking.

4-501.114 Maintain sanitizer at correct concentrations. -P No sanitizer available for use. CDI - quat sanitizer mixed from 3-comp sink during inspection; education provided to PIC on how to properly mix sanitizer. Correctly mixed to 200ppm during inspection.

Repeat - 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Regular hot dogs and taquitos on roller < 135 (see temp chart).

4-501.114 Maintain sanitizer at correct concentrations. -P Observed 0ppm quat sanitizer in spray bottle used for FCS. CDI - dumped and refilled with sanitizer from dispenser at 200ppm.

Repeat - 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several items including beef taquitos, brats, big bite hot dogs, and regular hot dogs < 135F ( see temp chart). CDI - reheated to > 140F.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed hot water turned off to handsink at front register area. CDI - water was turned back on and measured 100F/above. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels at back handsink stored far away and not close to handsink. CDI - paper towels stored near handsink

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed various items on roller < 135F (see temp chart). CDI - unit was turned up and items were reheated to 140F/above.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no quat test strips available for testing sanitizer. cdi- test test provided.

5-205.15 Maintain a plumbing system in good repair.-P Repair leak under 3-comp sink.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Drinks were removed from ice machine and the ice machine was unplugged to drain.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed no hot water at the handsink behind the front counter. VR required in 10 days.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed only a thick stemmed thermometer. VR required in 10 days.

3-303.11 Ice Used as Exterior Coolant, Prohibited as Ingredient - P After use as a medium for cooling the exterior surfaces of food or beverages, ice may not be used as a food. Observed two employee beverages stored in the ice machine. PIC stated the ice is sometimes used for setting up drink displays in the store. CDI- ice machine unplugged to drain ice and will then be cleaned and sanitized.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed

4-501.11 Maintain equipment in good repair. Observed 1 torn gasket on a reach in freezer underneath the turbo oven.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several containers of pizza stored on the floor in the walk in freezer.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cardboard pizza boxes stored on the floor underneath the hot rollers.

5-205.15 System Maintained in Good Repair - P A plumbing system shall be maintained in good repair. Observed front counter handwashing sink out of order due to the pipes draining. PIC stated a plumber has been called.

2-102.11 Demonstration - C. At least one person shall be on site during all hours of operation and shall be a food protection manager. Observed no one on site with ANSI certificate. Points will begin being deducted on 6/14/2014 when the facilities transitional permit expires.

5-202.12 Handwashing Sinks, Installation - PF. A handwashing sink shall be equipped to privde water at a temperature of at least 100F. Observed handsink near grill with no hot water. VR within 10 days.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Potentially hazardous foods being held hot shall be at least 135F or higher. Observed 2 corn dogs below 135F (see chart). CDI by heating to 135F.

3-501.13 Thawing - C. Potentially hazardous foods shall be thawed under refrigeration or completely submerged under running water. Observed several pizzas being thawed at room temperature.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. Food shall be stored at least 6 inches above the floor. Observed dressing packets stored on the floor below the grill and frozen foods stored on the floor in the walk in freezer.

2-102.12 Certified Food Protection ManagerAt least one person on site at all times shall be an ANSI accredited certified food protection manager. Observed nobody on site with certification. CDI by instruction.

5-205.11 Using a Handwashing Sink-Operation and MaintenanceA handwash sink shall be accessible at all times for employee use. Observed mop blocking handwash sink near canwash. CDI, operator relocated mop.6-301.12 Hand Drying ProvisionSupply a means to dry hands at each handwashing sink. Observed no disposable towels left at handwash sink near canwash. CDI, operator provided disposable towels during inspection.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingGeneral Comment: Date mark potentially hazardous food that is ready-to-eat and held in establishment over 24 hours. Observed no date marking being followed. CDI by instruction, first inspection under food code.

7-201.11 Separation-StorageStore toxic substances so that contamination of equipment is prevented. Observed several spray bottles of toxic substances stored over clean drainboard of 3 compartment sink. Observed heavy duty degreaser stored over sink near beverage dispensors. CDI, operator relocated chemicals for proper storage.

3-304.12 In-Use Utensils, Between-Use Storage Store in use utensils properly. Observed tongs used for hot dog unit stored in soiled area. CDI by instruction.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringStore clean equipment in a clean, dry area. Observed thermometer and utensils stored in soiled container collecting debris. CDI, operator relocated container, equipment, and utensils for cleaning.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing Store single-service items 6 inches from the floor. Observed several boxes of Solo cups stored on ground near 3 compartment sink.

4-602.13 Nonfood Contact SurfacesGeneral Comment: Nonfood contact surfaces shall be free from accumulation of soil. Observed top shelf near canwash and where disposable towels were placed accumulating dust.

6-501.12 Cleaning, Frequency and RestrictionsPhysical facilities shall be cleaned as often as necessary to keep them clean. Observed floor of men's bathroom in need of cleaning.