7ELEVEN 35579A

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on handwashing sink.

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 particles and debris accumulation in shelving throughout. Repeat.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpster door left open. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed trash bags on pad outside dumpster area. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floor in need of cleaning in restrooms and prep area.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed PIC not knowledgeable regarding proper wash, rinsing and sanitizing or able inspectors questions regarding to operation of establishment and food safety . Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not certified. CDI by instruction. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed heavy debris and soil accumulation on tongs and containers where tongs were stored. CDI, tongs and containers relocated to be washed, rinsed and sanitized at 3 compartment sink. 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 . O

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chicken wings and chicken bites hot held below 135 degrees F. CDI , foods voluntarily discarded. 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 .

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 particles and debris accumulation in shelving throughout.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed heavy soil on toilet in and fixtures in men’s restroom.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpster door left open.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site during all times of food preparation and handling. Repeat. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed PIC wash hands for less than 20 seconds, and turn off faucet with cleaned hands without a barrier. CDI - EHS educated PIC on proper handwashing. PIC rewashed hands. 0 pts. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken taquitos and steak taquitos on roller grill holding under 135F during inspection. PIC stated both items had achieved 140F within 30 minutes when being reheated, and had been placed on roller grill for an additional 30 minutes before EHS arrived. CDI - Taquitos reheated to over 165F within 20 minutes. Repeat. 3 pts. 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 PIC not donning proper hair restraints while handling customer foods during inspection. Ensure all food handling employees don proper hair restraints. Repeat. 1 pt.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic hotel pans being stored as clean while wet stacked together on three compartment sink drainboard during inspection. Ensure all equipment is properly air dried before stacking together. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. Ensure CFPM is on site during all times of food preparation and handling. Repeat. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed pizza cutter and spatula being stored in handsink during inspection. CDI - PIC removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple containers of cooked chicken wings and boneless chicken skewers holding below 135F in hot cabinet during inspection. CDI - PIC disposed. 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 employee not donning proper hair restraint while handling customer food during inspection. Repeat.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed pizza cutter and spatula being stored in handsink at beginning of inspection. PIC removed and placed on piece of parchment paper on food prep area. When asked about their intentions, PIC stated they were going to be used to cut and serve customer food. CDI - EHS educated PIC on proper storage of in use utensils. PIC brought both utensils to the dish pit to be rewashed. Repeat.

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

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

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed pizza cutter being stored hanging on metal partition to hand sink.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid open on dumpster. Keeps doors and lids closed at all times.

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 debris and build up on edges of floors in back prep room. Repeat

REPEAT 2-102.12 (A) 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

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken sandwiches, hamburgers, ham and cheese sliders, sausage biscuit all hot holding below 135F. CDI: Items were voluntarily discarded. EHS will conduct long term compliance visit. 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 .

REPEAT 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 1 box of pizza boxes and 1 box of drink lids being stored on the floor. Points not escalated due to improvement from last inspection.

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 bottom of 2 door reach in freezer located in kitchen area. Clean as needed.

5-205.15 Maintain a plumbing system in good repair. Observed hand sink at front counter leaking. PIC stated they have placed a repair ticket.

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 cracked floor tiles in dry storage area and near mop sink. Repair.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation PIC was not a certified food protection manager. A CFPM shall be present during all hours of operation. REPEAT

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf PIC could not answer EHS questions or reference material at facility in regards to Employee Health Policy. CDI: EHS provided education and a hand out with information regarding Employee Health Policy.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a pizza slicer being stored in hand sink and when EHS asked PIC to remove pizza slicer, employee began to rinse pizza slicer at hand sink before removing. CDI: EHS provided education on only using hand sinks for hand washing and instructed PIC to return pizza slicer to 3 compartment sink to W/R/S.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed 2 cheeseburgers and 2 chicken sandwiches being held in hot box under 135F and chili and cheese sauce being held under 135F in self serve dispenser. See temp chart. CDI: PIC voluntarily discarded items.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: 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 . Observed opened bag of hot dogs in low boy cooler with no date mark. CDI: PIC voluntarily discarded item as he was unsure of when package was opened.

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 2 boxes of cups, a box of pizza containers and a box of lids being stored directly on floor in back dry storage area. Store single use items at least 6 inches off the floor.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a plastic bag containing employee’s lunch being stored directly on top of an open box of taquitos. Store employee food items in a designated area to prevent contamination of food items for sale. CDI: Employee lunch was relocated.

2-102.12 (A) Certified Food Protection Manager (C) No person present with ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. REPEAT

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Posted employee health policy does not include non-Typhi Salmonella. CDI- sent updated form to facility via email. For more information on employee health policy please visit: http://meck.co/FoodSafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Kitchen hand sink with Smart Water and empty milk jug in basin. CDI- sink cleared for use.

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. Floor tiles cracked in kitchen.

2-102.12 (A) Certified Food Protection Manager (C) No person present with ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. REPEAT

2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) No vomit/diarrhea clean up policy at establishment. CDI - Establishment e-mailed sample policy to use. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 . Pizzas, hot dogs, and taquitos in reach-in cooler measured 44-47F. Half and half and French vanilla creamer in dispenser measured 73F. Unit was off. TCS foods must be 41F or less in cold holding. Reach-in cooler was stocked 3 hours ago so these foods were moved to functioning cooler to cool down. Creamer and half and half were voluntarily discarded. VR - Verification required within 3 days that dispenser and reach-in cooler are holding TCS foods at 41F or less. Do not use units until they are functioning and holding at below 41F. REPEAT

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pests (C) 3 dead cockroaches observed in back area on floor. Remove dead pests. Contact pest control if live pests are observed in establishment. REPEAT. 0 pts.

2-303.11 Prohibition - Jewelry (C) 1 employee wearing watch while handling food. Food employees must not wear jewelry on their hands or wrists, with the exception of a band ring. // 2-402.11 Effectiveness - Hair Restraints (C) Both employees that were handling food were not wearing hair restraints. Food employees must wear hair restraints, such as hats or hair nets. 0 pts.

4-501.11 Maintain equipment in good repair. Torn gasket present on reach-in cooler door. Reach-in cooler also not holding below 41F. Repair reach-in cooler before holding TCS foods in unit. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Urinal broken in men’s restroom. Repair. REPEAT

2-102.12 Certified Food Protection Manager - C - Repeat - No certified food protection manager present at time of inspection. At least 1 employee shall be present during all hours of operation that has an active ANSI food protection manager certification.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Repeat - 2 soda nozzles had organic buildup on them and needed to be cleaned. Beverage dispensing equipment shall be cleaned at least every 24 hours. CDI - Nozzles taken to 3-compartment sink to be washed.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Salsa in self-service cooler measured 45-49F and was placed in unit this morning. TCS foods in cold holding shall measure 41F or less. CDI - Salsa discarded.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C - Dead roach near back door. Dead pests shall be removed at a frequency to prevent them from accumulating. 0 pts.

4-903.12 Prohibitions - C - Repeat - Slurpee lids are in dispensers with the food-contact part of the lid facing out towards the customer. Store single-use and single-service articles with food-contact portion of the utensil in a protected manner. Outer part of the lid should be facing the customer, not the inner part of the lid.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Torn gasket present on reach-in cooler door. Equipment shall be maintained in good repair. Replace torn gasket. 0 pts.

4-602.13 Nonfood Contact Surfaces - C - Additional cleaning needed on equipment in self-service area and in the interior of the reach-in cooler. Additional cleaning necessary underneath sandwich oven on table and in shelves underneath sandwich oven. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean.

5-205.15 (B) System maintained in good repair - C - Urinal not functioning in men's restroom and has "do not use" sign on urinal. Plumbing fixtures shall be maintained in good repair. 0 pts.

6-501.12 Cleaning, Frequency and Restrictions - C - Floor cleaning needed throughout, especially in back area near back door. Significant trash buildup on floors underneath shelves and equipment in back. Floors, walls and ceilings shall be cleaned at a frequency necessary to maintain them clean.

6-501.110 Using Dressing Rooms and Lockers - C - Employee cell phone sitting on prep table. Employee personal items shall not be stored where food is prepared. CDI - Cell phone removed and prep top sanitized. 0 pts.

2-102.12 Certified Food Protection Manager - C. No certified food protection manager present during inspection. Ensure a certified manager is present any time food is being handled or served. REPEAT

5-205.11 Handsinks may only be used for handwashing.-Pf. Observed soiled pizza cutter and tongs hanging across front hand sink splash guard extending into plane of sink. CDI - utensils relocated to sink for cleaning. Do not use hand sinks for purposes other than hand washing. Do not hang utensils on the splash guards of hand sinks.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic buildup on customer area soda nozzles. Clean frequently to prevent buildup.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed multiple chicken products holding less than 135f in heated cabinet including bbq boneless wings at 127, sweet sriracha boneless wings at 129, and bone in wings at 128. CDI - PIC discarded. Ensure all TCS foods in hot holding devices are maintained at 135f or higher. REPEAT

3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed apples in customer display cooler with no wrapping, shielding or other means of protecting from contamination. No signage present informing customers that apples are not ready to eat foods. CDI - PIC located and posted sign informing customers that apples are not RTE

3-302.15 Wash fruits and vegetables prior to use. Observed apples in customer service display unwashed with stickers attached. No signage present informing customers that apples are not ready to eat and must be washed prior to consuming.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed stacked single service cups at customer area beverage dispenser with plastic sleeve pulled down exposing multiple cups to potential contamination. Store cups either in dispenser or keep plastic sleeve up to fully protect cups while on display. REPEAT

4-501.11 Maintain equipment in good repair. Front line cabinetry in poor repair with damaged/missing doors, peeling interior surfacing, tape on cabinetry fronts, mold and water damage present on interiors. Repair. REPEAT

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster side doors open with exposed waste. Keep dumpster doors closed and remove debris around dumpster in enclosure. REPEAT

2-102.12 Certified Food Protection Manager - C PIC during visit is not certified food protection manager and GM with certification expired prior to previous inspection date. Ensure that a certified food protection manager is available any time food is being prepared or served. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels available at front line hand sink upon arrival. CDI - manager replaced towels. Ensure towels or another approved hand drying device is available at each hand sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Hot holding units at front counter holding products less than 145f including buffalo wings at 117, breakfast pizza at 109, chicken sandwich at 111, egg cheese biscuit 103f. CDI - manager voluntarily discarded items and found that cabinet thermostat had been turned down. Ensure thermostat is set properly and that all hot holding units are maintaining temperatures of 135f or greater. REPEAT

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed stacks of single service cups stacked on countertop at customer beverage area not in dispenser or protected in plastic sleeve. Ensure single service cups are protected from contamination either in a dispenser or the plastic sleeve.

4-501.11 Maintain equipment in good repair. Reach in cooler door hinge damaged with door repeatedly coming off when opened needs repair. Broken front line cabinetry needs repair. REPEAT

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open with food waste exposed and flies present. Ensure dumpster remains closed to prevent pests.

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. Dark residue present on back area floors under equipment needs cleaning. Splatter and buildup present on ceilings and walls throughout back area needs cleaning.

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

6-301.11 Handwashing Cleanser, Availability - PF - Observed no soap available at handwashing sink in men's restroom and middle dispenser not working properly. CDI, soap provided. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed in-use utensils hanging over splash guard at handwashing sink and label gun stored in front of handwashing sink. CDI, items removed from handwashing area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed corn dog hot held between 121-122 degrees F. CDI, corn dog voluntarily discarded by PIC.

7-102.11 Common Name-Working Containers - PF - Observed glass cleaner spray bottle not labeled as required. CDI, bottle labeled.

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 lids stored on ground.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed stall in women's restroom out of order and damaged cabinet door. Repair. Observed leak at hot water faucet valve of 3 compartment sink.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf - Observed hot water at 106 degrees F at 3 compartment sink. PIC to voluntarily close food service until hot water repaired and required hot water available. Vr for EHS verification that hot water is provided.

501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Stacked paper products and unused equipment in back left area of store. Organization and removal excess items needed. Repeat.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC on site today advised that he nor other employees have their certificate with them in facility, and do not have access to other means of verification. CBI- Provide food manager verification.

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. 2-301.14 Wash hands before donning gloves and between gloves uses. -P. Employee working at cash register completed transaction with customer and then put on gloves to plate and dispense food without washing his hands. Other employees observed to be watching hands effectively. CDI- PIC had employee wash hands. repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Sliced cheese in prep cooler not maintained at 41F or below. CDI- Cheese allowed to cool down. No points deducted per DHHS directive for this inspection. (0pts)

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. No employees serving or preparing foods wearing a hair restraint. Provide hair restraint.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Clean utensils stored in container that had dried debris in it and on the exterior of them. CDI- PIC removed all and placed at 3 comp sink for cleaning. (0pts)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried food debris and residue under countertop equipment. Cleaning is needed. (0pts)

6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Stacked paper products and unused equipment in back left area of store. Organization and removal excess items needed. (0pts)

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee take out trash then attempt to don gloves without first washing hands. CDI- employee washed his hands.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P An employee indicated tongs stored at room temperature are cleaned approximately every 8 hours. CDI- EHS informed PIC that these items must be washed, rinsed, and sanitized every 4 hours they are in use.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed TCS food items hot holding below 135F in the hot cases (see chart). CDI- items were reheated to above 165F.

5-205.15 Maintain a plumbing system in good repair. Observed a urinal in the men's restroom out of order.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no PIC on site with food protection manager certification. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed service area handsink blocked by coffee dispensers. CDI: EHS instructed employee to clear access to sink as soon as he was available.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed employee pulling buffalo chicken wings from oven at 97F. CDI: EHS instructed employee to reheat wings to 165F and temped them at 180F upon reheating.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed excessive litter around dumpster in outer enclosure area.

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 back hand sink in need of caulking to properly affix to wall.

2-102.12 Certified Food Protection Manager - C - Repeat - Observed PIC with no CFPM certification..

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - bserved pizza reading 123-131F. CDI - Discarded. All other items were reading 135F or above.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Repeat - Observed boxes of hot dogs labeled for 8 days. CDI - Relabeled. Items within 7 days.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - 0 pts - Observed to go boxes stored with food contact side up causing food debris to land on it causing it to become soiled. CDI - Soiled box discarded. Items turn over to prevent issue. // Observed single service chicken sandwich wraps stored in soiled cardboard container. Ensure container is stored in a clean area.

4-501.11 Maintain equipment in good repair. - 0 pts - Observed split gasket in reach in freezer unit under turbo machine.

. 2-102.12 Certified Food Protection Manager - C - 0 pts - Observed PIC with no CFPM certification.

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap at hand sink in main food prep area. CDI - Replaced. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed drink in hand sink. CDI - Moved.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed pan of hot wings reading 116-121F. CDI - Reheated to read 168F or higher.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - 0pts - Observed boxes of hot dogs labeled for 8 and 10 days. Hot dogs incorrectly labeled.. Hotdogs were all within the 7 day limit. A change of discarded date to indicate the correct date was needed. CDI -Labeled for 7 days at temperature of 40F.

4-501.11 Maintain equipment in good repair. - 0 pts - Observed split gasket in reach in unit.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Repeat - Observed microwaves in need of cleaning;

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean inside cabinet under self serve drink machine. Clean hot dog roller(unused). Clean inside small reach in cooler where needed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employees must wear hair restraints when handling food.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Replace damaged floor tiles. 6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floor near syrup bag in box stand and where needed. 6-501.114 Maintaining Premises, Unnecessary Items and Litter - C: Remove unused equipment.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build up inside ice machine. Clean often enough to preclude build up; if equipment is not being used and not neccessary to the operation then consider removing. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed bottle of sanitizer at 0ppm quat. CDI - Bottle dumped and refilled from sanitizer dispenser; verified via test strips. Repeat violation.

General Comment 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. Scoop with no handle stored in ice inside ice machine. CDI - Scoop removed.

General Comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dried food debris from splattering inside microwave. Clean to avoid contamination of foods being reheated in microwave.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P. PIC did not have knowledge of the specifics of the employee health policy. There is a document in their new hire packet which references the items in the 2005 FDA food code. The current version of the NC hand out from the 2009 Food Code was given to the PIC. It is expected that staff and PICs are familiar with this document. CDI.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed the rear hand sink did not have paper towels. CDI - paper towels opened and placed at this sink.

4-501.114 Maintain sanitizer at correct concentrations. -P. Observed a sanitizer bottle at 0 ppm. CDI - refilled from the dispenser at the sink.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking3-501.17 Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days).Observed opened breakfast bite size empenadas date marked 14 days at 41 F. CDI- date marking corrected