7-ELEVEN #35572H

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee with active ANSI food protection manager certification must be present during all hours of operation. REPEAT 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 2 trays of chicken wings measured 120-128F in hot holding. TCS foods in hot holding shall measure at least 135F. CDI - PIC discarded chicken wings that were below 135F. 0 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . No thin probe thermometer available at establishment. VR - Verification required within 10 days that establishment has thin probe thermometer.

3-306.13(B)(C) Consumer self-service operations shall have utensils or effective dispensing methods to protect the food from contamination and be monitored by trained food employees.-Pf Hot holding case opens from front and customers can serve themselves. Chicken wings, tater tots, and mini tacos are in open containers that do not adequately protect the food. Serve the food in closed, covered containers, or remove self-service and have employees serve customers the food. CDI - PIC zip-tied the front of the case so customers can't open the doors and serve themselves. REPEAT

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. PIC did not know cold holding or hot holding requirement for TCS foods. CDI - PIC educated on PIC knowledge. REPEAT 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. PIC does not have active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Buildup on soda nozzles. Clean soda nozzles more frequently. REPEAT

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) 2 containers of hot dogs in reach-in cooler had 2-26 and 3-6 as prep dates and had not yet been discarded. PIC thinks other employees didn’t change the date when new hot dogs were opened. CDI - PIC discarded hot dogs. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-306.13(B)(C) Consumer self-service operations shall have utensils or effective dispensing methods to protect the food from contamination and be monitored by trained food employees.-Pf Hot holding case is self-service but chicken wings are not in a covered container that protects the food from consumer contamination. CDI - PIC locked door so employees must serve food to customers.

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 floor under soda boxes and in mop sink. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee bag and lunch box on prep surface. Do not store personal items where food is prepared. REPEAT

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Only employee present did not know cold holding and hot holding temperature requirements and to clean in-use utensils every 4 hours. PIC must be present during all hours of operation and demonstrate knowledge of the food handling and safety rules. CDI - Employee educated on PIC duties. REPEAT 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. No employee present with active ANSI food protection manager certification. At least 1 employee with active ANSI food protection manager certification must be present during all hours of operation. 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. Can of soda observed in front hand washing sink. Do not use hand sinks for any purpose but hand washing. CDI - PIC removed can. 0 pts.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Soda nozzles have buildup on them. Clean soda machine nozzles more frequently. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken wings (110-113F), Taquito (120F), and hot dogs (120-125F) were below 135F in hot holding. TCS foods in hot holding must be at least 135F. CDI - Hot dogs reheated to above 165F. Chicken wings and Taquito 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 .

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Self-service roller grill does not have sneeze protection. VR - Verification visit required by tomorrow that roller grill has sneeze protection.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Some holes and gaps in walls and ceilings in back room with 3-compartment sink. Seal the holes and gaps. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee personal items observed on prep surface. Also, popsicle that looked half eaten was observed on lid of food in reach-in freezer. Store personal items and personal food separately from prep areas and food.

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 on site without knowledge of food safety. Observed multiple priority items violated during current inspection (date marking, storing toxic materials). Observed PIC not aware of proper hot holding temperatures or proper date marking timeframe. PIC on duty was not a certified food protection manager. Facility must improve training of food employees and PIC’s on duty. -10 day verification visit required- 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 no certified food protection manager on site during inspection, while food preparation was occurring. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit/ diarrhea plan. CDI- EHS left copy of plan and discussed with PIC the importance of keeping the procedures posted at the facility. 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 is not been labeled, or if the label is incorrect. -P -Observed opened bag of hot dogs in lowboy with a date marking that shows a 10-day timeframe (prep date of 3/20, discard date of 3/30). Opened bags of hot dogs are allowed to be held at facility for a 7-day maximum. EHS discussed this 7-day timeframe with the PIC on site. -CDI- Because hot dogs were not yet held past their 7-day maximum, EHS and PIC properly changed the date marking to reflect a 7-day timeframe (discard date of 3/27). 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 bottle of windex cleaner stored on the prep top, directly touching an opened bag of fries and next to single-service to-go boxes. -CDI- PIC removed windex from prep top.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. -Observed food employee without a hair restraint, while handling customer food. -CDI- Food employee donned a hat.

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 single-service items (cups, lids) stored on the floor in the back kitchen area. Observed pizza boxes on the floor in the front kitchen area.

4-501.11 Maintain equipment in good repair. -Observed non-functioning milk dispenser by coffee machine. Observed no milk held in unit. Milk dispenser was not holding milk at 41F or below during last inspection, and facility stated they would call for repair and not use unit until repairs were made. PIC stated unit is still broken and has not been repaired.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -Observed buildup of food residue in front lowboy interior, inside hot holding display cabinet, and in low reach-in-freezer. Increase frequency of cleaning.

5-205.15 Maintain a plumbing system in good repair. -Observed a leak in the front hand sink by the condiments bar/soda machine. Repair leak.

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 ceiling tiles in back kitchen area coming apart and in need of repair. Observed hole in wall by front handsink with exposed wires.

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 without knowledge of food safety. Observed multiple priority items violated during current inspection (hot holding, cold holding). Observed repeated priority item violated from last inspection. PIC left halfway through inspection and could not find sanitizer test strips for EHS. EHS found sanitizer test strips by 3-compartment sink. -10 day verification visit required- 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 no CFPM on site. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit/ diarrhea plan. CDI- EHS left copy of plan. For more information 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 all taquitos on hot dog roller below 135F. PIC was unaware when taquitos were placed on roller and taken out of temperature control -CDI- PIC voluntarily discarded the items. 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 whole milk and half-and-half milk in milk dispenser by coffee machine above 41F. PIC was unaware when milk was placed in dispenser or when the milk temperature rose above 41F. PIC emptied machine and placed ‘out of order’ sign on dispenser. Dispenser will not be used until repair and milk holds at 41F or below. -3 day verification visit required- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 single-service items (cups, lids) stored on the floor in the back kitchen 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 ceiling tiles in back kitchen area coming apart and in need of repair. Observed hole in wall by front handsink with exposed wires.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee bag stored on top of exposed pizza boxes.

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 without knowledge of food safety concepts such as, when to wash hands, employee health, vomit plan, hot holding temperatures food contact surfaces. EHS asked for test strips for sanitizer. PIC stated that they do not have any. EHS found the test strips at the 3 comp sink. Ensure that employees know were to find necessary food safety items and how to use them. PIC also did not have a thermometer. PIC needs to take temperatures of items to know whether or not they are in temp. Training needed for employee. EHS corrected and informed PIC on all concepts. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, 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 no CFPM on site. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy. CDI- EHS left copy of plan. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit/ diarrhea plan. CDI- EHS left copy of plan. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee at cash register handling customers then go to prepare food 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P EHS asked employee to wash hands prior to working with food. PIC grabbed gloves to put on instead. EHS insisted that employee wash hands. PIC asked is it (putting on gloves) not the same thing. EHS stated no they are different. You must wash your hands prior to engaging in food preparation. Observed employee put on gloves prior to washing hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pizzas and wings holding below 135F in the hot case. Items were about to be replaced. PIC cooked more items. Items out of temp were placed on TPHC until other foods were cooked. 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 .

4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed no thermometer for facility. Get thermometer. For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed several roaches caught on traps under the water heater. Remove.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed hotdogs stored in a plastic to go bag. Bags are not made for food contact. CDI- Discarded.

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 pizza boxes stored on the floor in the back kitchen area.

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 low reach in coolers, freezers and upper plates in need of cleaning. Observed wall behind drink machine in need of cleaning in back kitchen area. Observed floor in need of cleaning at drink machine in back kitchen area. Observed vent above single service cups in need of cleaning.

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 under drink machines in need of cleaning in back kitchen area. Observed walls behind drink machine in back kitchen in need of cleaning.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit/ diarrhea plan. CDI- EHS left copy. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 pizza slicers, tongs and other utensils out for 4 hours without being washed. EHS asked how often items are cleaned. PIC stated every shift (shift is 8 hours). EHS advised items to be cleaned every 4 hours. CDI- Items taken back to be cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed taquitos on hotdog roller, holding below 135F. CDI- Items reheated for hot holding on hotdog roller. 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 pizzas and taquitos in low reach in cooler holding above 41F. CDI- Items 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Observed low reach in unit holding above 41F beside the oven. Get item fixed before 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. Observed Floor damage in dry storage area near entrance to the back kitchen area. Observed mop sink half wall damaged. 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 wall behind shelf housing dry storage items in need of cleaning.

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 persons with CPFM during inspection. - REPEAT

5 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 written procedure for responding to vomiting or diarrheal events. CDI. provided PIC with one. REPEAT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed milk stored in hand sink. CDI. PIC removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build up on pizza cutter, spoons, all stored on top of RI in the store area. CDI. PIC removed to be cleaned. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pico, tomatoes, cold holding in display at temperatures above 41F. CDI. PIC removed and voluntarily discarded. 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 .

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 persons with CPFM during inspection. - REPEAT

5 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 written procedure for responding to vomiting or diarrheal events. CDI. provided PIC with one.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at hand sink in the bathroom. Needs to have some. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at hand sink. Needs to have some. ***will be back in 2days to check on them.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed no thermometer in the facility during inspection. Needs to have one. ****Will be back in two days to check on it.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees without hair cover. Needs to have some. 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 single use cups stored directly on the floor. Needs to be 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 on soda dispenser, micro waves. Needs to be cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed clogged hand sink at the back. Needs to be repaired.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored through out cold holding equipment. Needs to be removed.

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 persons with CPFM during 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 written procedure for responding to vomiting or diarrheal events. CDI. provided PIC with one.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed employee left from registry to food without washing hands. CDI. Hands washed.

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

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test kits in the d=facility during inspection. CDI. PIC ordered some.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no persons with CPFM during inspection. - REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico in prep top and prep unit reading 47F. Observed ambient temperature of unit 48F. CDI - All food placed in a different unit as PIC indicated she just opened the food about an hour ago. A VR will be done to ensure items are holding right and unit have been repaired.

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 meat balls in RI, cheese in WI without date marks. CDI. PIC date marked.

4-501.11 Maintain equipment in good repair. Observed one of the units up front unable to hold food at 41F and below. Needs to be repaired.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food stored on top of meat balls in RI. CDI. PIC removed.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no persons with CPFM during inspection. - REPEAT - 2 -

2-301.14 When to Wash - P Observed employee go from working on register to donning gloves and serving wings without first washing hands. CDI - Education provided to employee. Hands washed. - 0 -

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels dispensing at dish area hand sink. CDI - Paper towels provided. - 1 -

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed QUAT sanitizer dispensing at 0ppm. CDI - Employees to manually fill sanitizer until dispenser is fixed. Sanitizer made up and tested during inspection. A VR will occur by 6/18/2021 to ensure dispenser has been repaired. - 1.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico in prep top and prep unit reading 43F. Observed ambient temperature of unit 43F. Observed milk and cream at dispenser reading 43F. Observed milk and cream dispenser not fully closing. CDI - All food items voluntarily discarded. A VR will occur by 6/18/2021 to ensure items have been repaired.

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 open container of hot dogs and taquitos opened on 5/26/2021. CDI - Items voluntarily discarded. - 0 -

4-501.11 Maintain equipment in good repair. Observed cream and milk dispenser with broken latch. Latch needs to be repaired. - repeat (different equipment item) -

5-103.12 Pressure - PF Observed significantly low pressure for hot water at front hand sink. All other hand sinks with appropriate pressure and temperatures. A VR will occur by 6/18/2021 to ensure water pressure has been repaired. - 1 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee backpack stored on top of prep unit. 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink stored on top of prep unit. - 0 -

2-102.12 Certified Food Protection Manager - C-Facility does not have anyone who has passed an ANSI accredited test working in facility.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed plastic containers stored as clean with debris and stickers on them.CDI-PIC moved containers to 3 comparment sink to be wash, rinse, and sanitized.

4-501.11 Maintain equipment in good repair.-Observed torn gaskets in the reach in unit.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Cleaning is needed in between the gaskets of bottom reach in's.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC was unable to provide proper documentation of being certified in an approved food protection managers course.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico, coleslaw, and salsa holding at 46F. CDI- Voluntarily discarded.

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 coleslaw in reach in not date marked.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee food sitting on consumers food. CDI- Food was moved.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. -REPEAT- PIC was unable to provide proper documentation of being certified in an approved food protection managers course.

2-103.11 (M) Person in Charge-Duties - PF- PIC was unable to discuss any part of the employee health policy. PIC could not provide a written employee health policy. A VR will occur no later than 11/27/19 to ensure an employee health policy is provided and implemented. NOTE: EHS provided PIC with a MCPHD employee health policy.

6-301.14 Post a handwash sign at each handsink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at the hand sink near cold station and no hand wash sign. CDI- PIC provided paper towels.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 chicken tenders, pico, and salsa all without dates. CDI- PIC was able to properly date items. PIC stated items were from last night.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpster doors open during the inspection. 5-501.111 Keep storage areas and bins for waste in good repair.- Observed bottom of dumpster rusted and with large holes.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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 and damaged ceiling tiles near hot water heater and three comp sink.

REPEAT VIOLATION 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - No certified food protection manager onsite.

Repeat violation 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed hot dogs and sausage rollers on the roller holding less than 135F. CDI - the grill temperature was adjusted to reheat the hot dogs; see temperature chart.

General comment 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Observed a box of cups stored on the floor.

REPEAT VIOLATION 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the walk in cooler door. Replace gasket. Observed the bottom left side of the walk in cooler door damaged; repair.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not a certified food protection manager. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed wet wiping cloths being stored inside of handsink. CDI- Wiping cloths were removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot dogs, steak taquito and beef bites all holding above 135F. CDI- Items were reheated to- hot dogs- 170F, steak taquito-165F, and beef bites-184F.

4-501.11 Maintain equipment in good repair. Observed a split gasket on the walk in cooler door. Replace gasket. REPEAT.

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

Repeat violation 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC is not a certified food protection manager.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. - Observed a moldy apple on display with other fruit. CDI - apple was discarded.

7-201.11 Store toxic materials to avoid contamination. -P - Observed a bottle of window cleaner and Clorox wipes stored on a food prep surface. CDI - bottles were removed. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed glass cleaner stored in a bottle that was labeled "water only". CDI - item was removed from use and the PIC stated he will empty the bottle.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P - Observed fruit on display without a "wash before eating sign."

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the walk in cooler door. Replace gasket.

General comment 5-205.15 Maintain a plumbing system in good repair. - Observed a leak at the hand sink by the oven. Repair leak.

Repeat violation 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 by the 3 compartment sink. Replace tiles.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed sanitizer testing at 0ppm QAC. sanitizer is not properly dispensing from container. sanitizer to be manually dispensed until repaired. Verification required within 10 days.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed chicken sandwiches, sausage biscuits, and cheeseburgers stored in warmer < 135F. CDI by voluntary discard. observed chili and cheese stored < 135F. CDI by voluntary discard. Verification within 10 days.

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 in warewashing room. observed frp wall covering and baseboard moulding coming loose at can wash basin.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not certified.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf no paper towels at back room handsink. CDI added towels.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed chicken wings, chicken sandwiches, and cheeseburgers in warmer < 135F. cdi by reheat to 165F for 15 seconds. PIC made adjustments to hot holding equipment.

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 in warewashing room.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. PIC not certified.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salsa holding above 45 F in prep unit. PIC stated salsa had been in unit longer than 2 hours. CDI- Item was voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination. -P Observed many bottles of chemicals stored above clean dishes and utensils above 3 comp sink. CDI- Instructed PIC to move chemicals to a different location and to re-wash dishes and utensils stored in correctly.

4-501.11 Maintain equipment in good repair. Observed prep unit ambient air to be 48 F. Unit was re-checked 15 minutes later and it had dropped to 46 F. Unit should be serviced to maintain 45 F or below. All potentially hazardous items were removed frrom unit and instruction provided not to place potentially hazardous foods in unit until repaired. Return Visit (VR) required.

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 wall in restroom to be soiled under hand dryer. Clean.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no Certified PIC (person in charge) present.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels or means for hand drying at front hand sink near drink machine. CDI- Instruction provided to PIC to provide paper towels.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed self service apples without means of protection (wrapping) or a sign stating to wash before consuming. Return Visit (VR) required. Either wash and wrap apples to protect from contamination or provide sign stating "wash before consuming".

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black mold and white slime build up in can wash basin. Clean. REPEAT.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. PIC not certified food protection manager.

7-201.11 Store toxic materials to avoid contamination. -P Observed chemicals (409, grill cleaner, stain remover, and glass cleaner) stored above clean food utensils. CDI- Food utensils were removed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a small amount of drinks stored on floor of walk in cooler, facility has most drinks on a rollable pallet and has extras to use for drinks not currently utilizing them. Remove from floor. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed items for credit, including broken shell eggs, stored above ready to consume beverages. CDI- Items were relocated or thrown away. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor food build up in gaskets of low reach in cooler and freezer. Also observed, heavy mold in can wash basin. Clean. Repeat.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF A food employee was not knowledgeable about the employee health policy and was unable to locate where it was posted. CDI by showing the employee that it was posted right in front of them at the time. CDI

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed access blocked to dish washing area handsink by boxes. CDI by moving boxes. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed the paper towel dispenser at the back handsink not working and no other paper towels left at the hansink. CDI by providing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up on a slushy nozzles and on the multi drink soda nozzle. CDI by cleaning and sanitizing onsite. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in a spray bottle at 0ppm. CDI by preparing at 200ppm.

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - C Properly dispose of any unsafe foods. Observed an unopened box of frozen big bites stored in the freezer with a use by 1/20/15 date. CDI by voluntary disposal.

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 and unlabeled storage containers of taquitos, hot dogs and spicy chicken rollers stored for longer than 24hrs without a date label. CDI by disposal (see product disposition).

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Store soda syrup boxes off the floor. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed in use pizzas stored on top of items to be returned to the vendor inside the walk in cooler. CDI by moving.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy mold build up inside the can wash basin.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed crates stacked up around the dumpster and boxes and other litter collecting around the dumpster.

6-501.12 Cleaning, Frequency and Restrictions - C Clean the floors and walls at a frequency to prevent build up. Observed cleaning needed on the floor in the back area and the walk in cooler and walls in the walk in cooler. 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 repair needed on the floor around the floor drain under the 3 comp sink. Repair the seam on the step going up to the food service section. Replace the missing ceiling tiles. Repair the food service section faucet. Faucet sprays out when in use.

2-102.12 Certified Food Protection Manager - CPIC must be a certified food protection manager by an approved ANSI accredited course. Facility has until the end of December 23, 2014 to get certified.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - PThe current employee health policy does not include educating staff on open cuts or infected wounds. Staff was provided an approved employee health policy to use. VR- Staff must be trained on this policy with signatures to document this training within 10 days.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PFObserved the back handsink completely blocked. VR- correct within 10 days. Provide hot water at 100F at the restroom handsink.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - PRepair sanitizer dispenser to dispense at 200ppm. Observed dispensing at 150ppm. VR- repair within 10 days.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - CObserved build up around the ice chute (non food contact surfaces).

6-501.12 Cleaning, Frequency and Restrictions - CClean the floor where the trash bin opening is.