QUIKTRIP #1070

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no instructions on how to properly clean up and dispose of bodily fluids in a food preparation area on site during inspection. CDI - REHS provided. 0.5 pts. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed back handsink blocked with cart during inspection. Observed no paper towels at front handsink. CDI - Cart moved. Front handsink stocked with paper towels. 1 pt.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop for mac and cheese being stored with the handle in direct contact with the product during inspection. Ensure all dispensing utensils are stored in a manner that does not promote contamination of customer foods. 0 pts.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink during inspection. CDI - PIC supplied with hand soap. 1 pt.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed various boxes of food being stored directly on floor in dry storage during inspection. Ensure all food is stored at least 6 inches above the ground. 0 pts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a spray bottle of chemical on the back kitchen hand sink. CDI - Item was removed.

REPEAT 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a light gap at the bottom of the back kitchen door.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee preparing food without a hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 0ppm sanitizer in one wiping cloth sanitizer bucket.

10-DAY VERIFICATION REQUIRED 4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed missing irreversible thermometer during inspection.

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

2-301.15 Only wash hands in handwashing sink. -PF Observed an employee washing hands in the prep sink. CDI - Employee was educated and rewashed hands in the hand sink.

6-301.14 Post a handwash sign at each handsink. Observed a missing hand wash sign at one hand sink.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a light gap at the bottom of the back kitchen door.

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

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

2-102.12 (A) 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 did not possess a food protection manager certificate. A CFPM shall be onsite during all hours of operation.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation PIC was unable to answer EHS questions regarding six illnesses and 5 symptoms related to employee health policy, did not have documents for employees to reference and stated that employees are not trained on employee health policy. CDI: EHS provided handout of employee health policy for PIC to post in establishment and instructed PIC to have employees read and sign employee health agreement.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed equipment and utensils with build up being stored as clean on clean storage rack above 3 compartment sink. CDI: PIC voluntarily discarded soiled equipment and utensils.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoops being stored in containers of scrambled eggs and shredded cheese in flip top cooler with handles of scoops resting on food. CDI: Employee repositioned scoops to ensure handles were above food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers being stored wet nested on clean storage shelf above 3 compartment sink. CDI: PIC voluntarily discarded containers.

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 build up and debris on floors in WIC and back storage area. Clean as needed.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time marking on hot dog or other items on roller.. CDI - Time markers added. - 1.5 - REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels in front handsink. CDI - Provided.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf No time marking on hot dog. CDI = Time markers added.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer recorded at low Quat. CDI - Exchanged. 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 PIC does not have a CFPM certificate.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer in bucket at 50 ppm QAC sanitizer. PIC stated buckets had not been changed in awhile.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handle making direct contact with chorizo inside of prep unit. Ensure that scoop handles dont make contact with the food. 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 box of paper towels on the floor. CDI - Box move onto a shelf.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Floors in dish area and storage in back of facility have build up and need cleaning around dish machine and 3-compartment sink. 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. TPHC procedure template may be found at: http://meck.co/FoodSafety Ensure that written procedures are provided onsite to specify procedure for using TPHC.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handles making direct contact with food inside of prep unit. Ensure that scoop handles dont make contact with the 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 buildup inside of the reach in cooler and carts. Recommended higher cleaning frequency.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Floors needed additional cleaning throughout the facility, mainly in the back room under the 3 comp sink.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Ensure that hand washing sink is used for the sole purpose of handwashing only. Observed a wet wiping cloth and scrub pad stored on hand washing sink. Moved by REHS during inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes left wet stacked. Pans shall be stored in a manner that allows them to properly air dry. Food establishment shall implement pyramid stacking method to combat this issue.

4-501.11 Maintain equipment in good repair. Observed torn gasket channels in some reach in units. Ensure that these gasket channels get replaced to maintain tight seals on reach in units. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf\ Remove any broken or cracked dishes from facility as they do not meet cleanability rules.

4-603.12 Precleaning Dishes shall be effectively pre cleaned to remove labels and label residue attached from previous uses. Plastic containers moved to 3 comp sink to be washed, rinsed, and sanitized again.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors and lid left open during the inspection. Ensure that dumpster is closed after use to prevent possible attraction or possible harborage of 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. Floors needed additional cleaning throughout the facility, mainly in the back room by the 3 comp sink.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P Ensure PIC understands that employees may not return to work until symptom free for at least 24 hours. Observed PIC unaware of this requirement. CDI - Provided facility with employee health poster, explained rules and discussed the existing policy QT showed us which does mention the 24 hour requirement.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some Black buildup in the ice machine chute where ice contacts surface as dispensing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two burritos measuring under 135F in grab and go. CDI - PIC voluntarily discarded them. Other items measured 135F and above. PIC discovered that one of the hot holding units had been turned down.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one shelf of ice cream product stored less than 6 inches above the floor in the walk in cooler.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed large trash box on floor in front of hand sink by 3-comp. sink, broom there also. Do not block in any way access to the hand sink. CDI by removing items.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer strength in sanitizer bucket to be at 0 ppm QAC. CDI by emptying bucket and re-filling with 200 ppm QAC solution. Make sure that sanitizer is not being used to clean; sanitizing is a 2-step process; first clean with clean, warm soapy water, then follow either with spray-on sanitizer or by using towels stored in clean sanitizer solution at 200 ppm QAC.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled cloth towel lying on front hand sink. CDI by removing towel and placing in bin to be washed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed mildew, mold, on refrigeration door gaskets, and metal surfaces opposite door gaskets. REPEAT This is at least the 3rd consecutive violation of this item. Also need to do more frequent monitoring and cleaning of plexiglass door on ice machine.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. REPEAT Observed dumpster side door open, plug appears to be deteriorated. Keep all doors closed, clean up trash and refuse on ground, get dumpster plug replaced.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in back room and in walk-in refrigerator to be in need of more frequent cleaning.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed numerous in use utensils at flip top cooler with handles making contact with food products. Store in use utensils in food with handles out of food product to prevent contamination. -0.5 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of food residues and oils along gaskets of reach in coolers and in bottom of ice cream station coolers. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Ice cream cones in a box found to be stored on the floor at back area.

General Comment: 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Replace missing lids to relish and pico at customer service area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Spillage/Residue inside cabinets at coffee and slushie station. Sticker residue on outside of plastic food containers on shelf at back storage areea.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee food tray observed on back shelf inside storage room

Repeat: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal bottled drink of water and another personal drink stored above and with single service items and packaged food items on back shelf. CDI: drinks were relocated.

Repeat: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed bucket with wiping cloths inside below 150ppm. CDI: dumped and refilled to proper concentration.

General Comment: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic food containers wet stacked on back dish shelf.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Personal drink observed on back shelf next to and above single service and food items. CDI: relocated.

General Comment: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Clipboard observed stored inside back handsink basin. CDI: removed.

General Comment: 7-201.11 Store toxic materials to avoid contamination. -P. Grill cleaner spray bottle observed on counter next to oven. CDI: relocated to chemical shelf.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Quat sanitizer bucket at front reading 50ppm. CDI: dumped and corrected to 200ppm from back 3-comp sink dispenser.

Repeat: 4-501.11 Maintain equipment in good repair. Dish racks in back observed with heavy build-up and worn. Replace

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove date label stickers from outside of pizza pans and new containers. Spillage observed inside cabinet below frozen drink machine.

General Comment: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Coats observed stored on top of food service items and box of single service plastic knives.

4-501.11 Maintain equipment in good repair. Observed dish machine leaking and flooding rear floor. 10 day verification required. All dishes currently being washed manually.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with buildup of debris and in need of cleaning.

4-501.11 Maintain equipment in good repair. Observed gasket on prep unit in need of repair.

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

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Drain plugs on both dumpsters missing and in need of replacement.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed red cutting board stored in the rear dish area deeply gouged.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker residue on several pan exteriors, insure that pans are thoroughly scrubbed clean during the wash/rinse/sanitize process.

6-502.12 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 liquid spill in the roller grill item cooler. Spill was cleaned by employee during inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket with less than required ppm of quaternary ammonium. CDI by PIC refilling bucket

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged/damaged cutting board. Item was discarded by PIC.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed thermometer with food residue. Provide means to clean and sanitize thermometer between uses.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pizzas hot holding below 135F. PIC stated pizzas are held on TPHC. PIC did not have TPHC documentation. CDI pizzas discarded. EHS provided TPHC documentation. VERIFICATION REQUIRED.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed pizzas below 135F. PIC stated pizzas are held on TPHC. PIC did not have TPHC documentation. CDI pizzas discarded. EHS provided documentation. VERIFICATION REQUIRED.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed pizza sauce cooling in flip top cooler. CDI pizza sauce moved to walk-in cooler to rapidly cool.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed flip top cooler without ambient air thermometer.

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

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed sticker residue on several containers stored as clean.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one container unlabeled.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed large gap between backdoors.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed nonfood contact surface of container stored in cheese at pizza prep area. REPEAT VIOLATION.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed 2 containers wet stacked. REPEAT VIOLATION.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed sticker residue on several containers.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed one hot holding display unit without shatter resistant bulbs.

2-301.12 Cleaning Procedure - P. Ensure that proper procedure is used for washing hands. Hands must be washed in handsink, using warm running water and soap for at least 20 seconds, and dried with paper towel. Use a paper towel to turn off faucet to avoid recontaminating hands. Observed employee wash hands for less than 20 seconds and turn faucet off with bare hands. CDI employee rewashed hands.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. Storage must be at least 6 inches above the floor. Observed breakfast biscuit boxes stored on the floor. Manager stated shipment was received 8 hours ago.3-307.11 Miscellaneous Sources of Contamination - C. Observed nonfood contact surfaces of equipment stored in contact with cheese for pizza. Container was removed from cooler.

2-303.11 Prohibition-Jewelry - C. Employees shall only wear a plain wedding band. Observed employee wearing a large diamond ring,

4-901.11 Equipment and Utensils, Air-Drying Required - C. Observed several containers stacked wet. CDI items rewashed.