7-ELEVEN 35568

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no form of hand drying at BOH hand washing sink. CDI - PIC obtained roll of paper towels. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed open beverages and chemicals spray bottles stored in hand washing sink. CDI - PIC removal all items out of hand washing sink area.

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed four portioned trays of buffalo wings below 135F in hot holding cabinet. Ambient air was observed at 140F. CDI - PIC voluntarily discarded food. PIC stated the hot holding cabinet needs to be replaced due to issues with unit. EHS advised using TPHC. 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 .

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) Observed opened chili and cheese bags inside dispenser without any form of date marking. CDI - PIC voluntarily discarded both bags of food. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed open bags of half/half and French vanilla in dispenser improperly date marked and exceeding seven day date marking. 07/20-07/27. CDI - PIC voluntarily discarded four bags of dairy products. 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 .

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

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken sandwiches in hot holding cabinet below 135F. CDI - PIC voluntarily discarded chicken sandwiches that were reheated around 5:45AM today. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed open dairy French vanilla and half&half date marked for 14 days1/27-2/10 at customer self service dispenser. CDI - PIC voluntarily discarded both open boxes. 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 .

REPEAT 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 food splash on walls and ceilings in dry storage room and food debris around hard to reach areas of cold holding units. Increase frequency of cleaning.

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

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

REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand washing sink near register will several cans beverage stored at hand washing sink. CDI - PIC removed all items away from hand washing sink. EHS mentioned hand washing sink isn't for stored beverages for personal consumption or retail sale.

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several plain and buffalo chicken wings hot holding in display case below 135F. PIC stated they were reheated about thirty minutes ago. EHS allowed PIC to reheat food back to 165F for hot holding. 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 .

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed in-use wet wiping cloths at 3-comp-sink and prep surfaces. CDI - PIC placed wet wiping cloths in discard bin.

REPEAT 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 food splash and food debris on ceiling near boxed beverage room. Increase frequency of cleaning.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf - Observed a lack of active managerial control as evidenced by the EHS observing 11 priority and priority foundation violations, most of which being repeats. 10 day VR to observed implementation of active managerial control and systems in place to correct the repeat violations. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with 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 employee on site with a valid CFPM. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. - Observed an employee cup of coffee stored directly on top of the napkin dispenser adjacent the front counter handwash sink. CDI - Employee beverage moved.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P - Observed an employee handle money and then immediately don gloves to bag house made chocolate chip cookies. REPEAT. CDI - EHS intervened and employee rewashed hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed an employee wash their hands and then turn off the faucet without a protective barrier. REPEAT. CDI - EHS intervened and provided education on using a barrier to turn off the faucet when washing hands. Employee rewashed hands.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the handwash sink in the back storage area to be obstructed from use by a large promotional chip rack and the broom placed directly in front of the sink. REPEAT. CDI - Items moved, allowing access to the handwash sink. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed an employee use the coffee station handwash sink to empty the coffee pots. REPEAT. CDI - EHS intervened and informed the employee that since the sink is designated as a handwash only sink, no other activities can be performed in that sink and they must use the 3 compartment sink in the back storage area to empty the coffee pots. 6-301.14 Post a handwash sign at each handsink. - Observed both restrooms (employee and patron) to not be provided with handwashing signs. REPEAT. CDI - EHS provided the facility handwash signs at the end of the inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the sanitizer concentration at the 3 compartment sink to be 0ppm and the sanitizer dispenser to be empty. CDI - Manager picked up another bottle from a different 7-Eleven location. Observed sanitizer concentration at 100-200ppm after bottle was changed. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed 4 containers of original chicken wings to be at temperatures of 115-122F. CDI - Items voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed 9 pepperoni pizzas stored on a rack in the WIC to be at temperatures of 47-48F for an unknown amount of time. CDI - Voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 an opened package of hot dogs in the front counter lowboy refrigerator that were not provided with a date mark. REPEAT. CDI - Item voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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 a large opened pump bottle of hand sanitizer stored directly next to opened singe service containers on the shelf below the hotbox. CDI - Single service items voluntarily discarded. Hand sanitizer moved. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P - Observed a can of “Hot Shot” wasp killer stored on the small rack above the 3 compartment sink. Item is not approved to be used in commercial settings. REPEAT. CDI - Pesticide can voluntarily discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed cases of beer and soda stored directly on the floor throughout the WIC.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed used/soiled wiping cloths on prep surfaces behind the front counter. 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 a case of single service cups stored directly on the floor in front of the 3 compartment sink. - Observed multiple stacks of single service to go containers stored with their food contact surfaces face up, subjecting them to potential contamination.

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 a buildup of food debris/soda syrup on the metal plate surrounding the soda dispenser nozzles.

5-501.17 Provide a covered waste bin in female restrooms. - Observed both restrooms (employee and patron) to not be provided with a covered garbage can. REPEAT.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. - Observed both dumpsters to be missing the drain plugs. REPEAT. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed the sliding door to one of the dumpsters to be open and the lid to the other dumpster to be open at the time of the inspection. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed an accumulation of garbage and debris in the dumpster enclosure.

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 the wall and floor surrounding the soda system in the back storage room to be covered in an accumulation of grime/soda syrup. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed bags of employee food stored in the lowboy refrigerators behind the front counter.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present is certified.

REPEAT 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 an employee wash hands for 5 seconds before downing gloves. Observed an employee not wash hands in between handling money and food. CDI - EHS educated employee and they rewashed hands with proper methods. Improvements made from previous inspection.

REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 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 6-301.14 Post a handwash sign at each handsink. Observed food debris inside one hand sink. Observed missing paper towels at the coffee bar hand sink. Observed a large amount of equipment and other items inside and blocking the back kitchen hand sink. Observed missing hand wash signs in both restrooms. CDI - Items were removed and paper towels were provided.

REPEAT 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 open pack of hot dogs without a date mark. PIC stated that they will last around 3 days once opened. CDI - Item was date marked.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of chemicals with no label. CDI - Bottle was labeled. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed Wasp Spray with a label that reads “not for indoor use” stored above the 3-comp sink.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed unwrapped apples for self-service with no means of protection. No sign is available to instruct consumers to wash before consumption.

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

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash can in either bathroom.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plugs on both dumpsters.

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 a build-up of syrup debris on the walls behind the drink machine syrup 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 facility had several priority item violation during inspection today. CDI EHS educated PIC on priority item compliance. All priority item were corrected during the inspection today. 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 duty. REPEAT 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 written procedures at facility. CDI EHS provided vomiting/diarrhea clean-up procedures. 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 handle cash register and then proceed to handle food without washing his hands. CDI employee washed his hands and put on gloves REPEAT

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at front handwashing sink. CDI PIC filled soap dispenser. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed back handwashing sink blocked. CDI PIC moved items REREAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in front handwashing sink. CDI EHS educated PIC and sink was cleaned REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sriracha chicken kabobs and cheeseburgers in HH below 135F. CDI PIC reheated kabobs and voluntarily discarded cheeseburgers. REPEAT 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 pizza, meatballs, and beef patties in low boy cooler above 41F. CDI PIC voluntarily 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 .

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 open packages of taquito and hot dogs with no date mark. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed pizza trays stored on top of equipment unprotected with food contact surface facing upward. REPEAt

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

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty REPEAT 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 PIC unable to explain or provide documentation of how new employees are trained on employee health policy. CDI EHS educated PIC and provided employee health policy poster. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee handle cash register and put on gloves without washing her hands and then proceeded to handle food. CDI EHS educated employee and she washed her hands and put on clean gloves.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed pizza pan at hand sink. EHS had to move pan to access sink. CDI PIC moved pan. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed back hand sink blocked by unused items and boxes. PIC asked if facility could not use wash room hand sink because of hand sink in customer self serve area. EHS advised that hand sink must be used and maintained. CDI PIC moved items that were blocking hand sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs, mini tacos, and boneless wings in HH box below 135F. PIC stated that they were put in HH about 30 minutes ago. CDI EHS educated PIC on reheating RTE foods and he reheated foods to 175F. REPEAT 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed open package of hot dogs not date marked. CDI PIC put date mark on box with a black marker. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service trays and containers stored unprotected on top shelf. CDI PIC inverted trays and containers. REPEAT

REPEAT: 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. Please visit our resource page, http://meck.co/FoodSafety, for more food safety information related to PIC Duties, Training, and managing food safety. Observed no CFPM onsite during inspection and observed violation of priority items. -1-

REPEAT: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM onsite during inspection. -1-

2-301.15 Only wash hands in handwashing sink. - Pf. Observed employee washing hands at 3-compartment sink. CDI - EHS intervened, educated and hands washed at hand washing sink. -2-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf. Observed hand washing station in back room obstructed by brooms, a dust pan and other equipment. CDI - Obstructions removed. REPEAT: 6-301.11 Provide soap for handwashing at each handsink. - Pf. Observed no soap available at two hand washing sinks. CDI - Soap provided for both areas. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no drying provisions at hand washing station in back room. CDI - Paper towels provided. 6-301.14 Post a handwash sign at each handsink. Observed no hand washing guidance at several hand washing sinks. CDI - Hand washing guidance provided onsite. -2-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed multiple TCS foods in hot holding case and rollers that were below 135 F. Refer to temperature chart for details. CDI - All items re-heated to > 135 F, meatballs were voluntarily discarded. -1.5-

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 harvest fruit bowls and cut fruits with discard date of 5/29/23. CDI - Items voluntarily discarded. -0- 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.

3-501.13 (A), (B), (C) Use approved thawing methods. - Pf. Observed meatballs stored on counter top and thawing in ambient temperatures. CDI - Product heated to > 135 F. -0-

REPEAT: 4-903.11(C) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service trays being stored without a protective package and in a way that does not prevent contamination. CDI - Top tray discarded. Remaining trays inverted. -0.5-

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. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed no CFPM onsite during inspection and observed violation of priority items. REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM onsite during inspection. REPEAT

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink behind counter at food station. CDI-soap was provided.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed sanitizer at 3-comp sink to have a concentration of 0ppm. CDI-sanitizer container was replaced. New concentration was 200ppm.

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. Observed hotdogs and taquitos in the reach in to be above 41F. CDI-hot dogs and taquitos were placed into the WIC to cool down REPEAT

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service items being stored without a protective package and in a way that does not prevent contamination.

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. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed no CFPM onsite during inspection and observed violation of priority items.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM onsite during inspection. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed chicken wings in hot hold case and hot dogs on roller that were below 135F. CDI-hot dogs were discarded. Chicken wings were reheated to the correct temperature. REPEAT. EHS advised PIC to periodically check temperatures of foods held hot. EHS discussed using TPHC.

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. Observed tomatoes in the hot dog service station to be above 41F. CDI-tomatoes were discarded.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee prepping food while wearing jewelry. REPEAT 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 without a hair net. REPEAT

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors on dumpster open. 5-501.114 Using Drain Plugs (C) Observed missing drain plugs on dumpster. REPEAT

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed nozzles for soda machine in need of cleaning due to build up of debris.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheese taquitos , steak and cheese taquitos, cheeseburger bites , and hot dogs at less than 135 degrees. CDI PIC to place items on temporary time until unit can be 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 pizza sauce in low boy opened with no date markings. CDI discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in food service area.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees with jewelry working with food . 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 hair restraints.

4-501.11 Maintain equipment in good repair. Observed three compartment sink faucets will not turn water on and off employees must get under sink and turn lever to make water available at sink . Faucets in need of repair or replacement.

5-501.114 Using Drain Plugs - C Observed drain plug on dumpster missing.

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 in room with three compartment sink in need of repair numerous damaged tiles observed.

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

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels or soap at handsink closest to drink dispensers. CDI - Soap and papertowels were added to handsink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed wing in back of hot holding unit at 126 F. Wings in the front of the unit were reading 150 F. CDI- Wings that were out of temperature were reheated. REPEAT.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility did have a thermometer but the thermometer was not a thin probe thermometer. VERIFICATION REQUIRED.

5-205.15 Maintain a plumbing system in good repair. Observed faucet loose at handsink by front counter.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket hanging on shelving unit with single service items.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one during the time of the inspection with a food safety certification. REPEAT.

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 RPEAT. Observed a food employee go from handling money to preparing/serving food without a handwashing. CDI- Instructed employee to wash hands before handling food. Explained to PIC that when there is a change is task, employees must wash hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build up in the soda nozzles. PIC removed them to clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken wings hot holding at temperatures below 135F. CDI. PIC voluntarily discarded. All other food is holding at right temperature.

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 Hot dogs, beef steak in RI and pico in prep unit with no date mark on them CDI. PIC date marked them.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working in the kitchen with the watch on. CDI. Employee removed the watch.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wipe cloth stored on prep table. CDI. PIC removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed lots of build up around hot holding non food contact area. Needs to be cleaned.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one during the time of the inspection with a food safety certification. REPEAT.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed a food employee go from handling money to preparing/serving food without a handwashing. CDI- PIC instructed employee to wash hands before handling food. Explained to PIC that when there is a change is task, employees must wash hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed the handsink in the back area blocked with rods and equipment. CDI- PIC removed all items from the hand sink.

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 tongs placed directly on soiled prep surface after food employee served food from the hot holding unit. CDI- PIC retrieved a clean set of tongs.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee beverages stored directly on the hand sink. Suggests that employee beverages should be placed in a designated area or on the bottom shelve of a prep surface.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified persons present at the time of inspection.

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 TPHC markers on the hot hold box not functioning properly. TPHC timer function was restored by PIC.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed delivered boxes of single use articles stored on the floor of the rear areas as well as the prep area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified persons present

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed slight dust and residue accumulation behind the oven and grill equipment

5-205.15 Maintain a plumbing system in good repair. Observed womens restroom not in use with a damaged toilet, observed facuet on the front handsink loose.

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels provided at handsink in back prep area of facility.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink being use as stored for various items in back prep room. CDI items relocated. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels provided at handsink in back prep area. CDI papertowels added.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several types of taquitoes and chicken wings hot holding below 135F. CDI chicken wings placed on TPHC. Hot holding unit turned up and tested at proper temperatures.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed apples not properly covered/shielded; no sign posted. CDI apples were pulled to be washed and wrapped. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of soda syrup stored directly on floor.

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

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on site not certified in food safety training.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken tenders and fried chicken wings measuring 118-120F in hot holding unit. CDI both reheated and kept (not over stocked) in holder. Observed chili / cheese in hot holding dispenser measuring 70F, CDI unit turned off until maintenance can be performed chili / cheese placed into walk-in to cool back down.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed dumpster with trash on ground 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 cleaning issues to PHYSICAL FACILITIES. (Observed storage on floor throughout, move to facilitate cleaning)

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFM on site. The manager that is certified was not present. A certified manager shall be present at all times during hours of operation.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P Observed no employee health policy implemented. A copy of an employee health policy will be emailed along with the inspection report. Have the policy printed out and have all employees understand when to report symptoms or illnesses.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed dumped out coffee in handwash sink and wet cloths sitting next to handwash sink at front counter, and two red containers sitting in handwash sink in back. A handwash sink can only be used for handwashing. CDI-Explained to the PIC that only handwashing can be done at a handwash sink. Do not use the 3-compartment sink. The red containers, and wet cloths were moved. REPEAT

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 hot dogs, and coleslaw not date marked in the reach in cooler under oven. CDI-The coleslaw was disposed of and the hotdogs were dated.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin-probed thermometer on site at facility. VERIFICATION WITHIN 10 DAYS.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths sitting on counter next to handwashing sinks. CDI-The cloths were moved. Keep the cloths dry or store them in a sanitizer container with the correct concentration when not in use.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed two boxes of single service items stored on the floor underneath a hot hold roller unit. CDI-The boxes were moved off the floor.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open sliding door to dumpster. CDI-The door was closed. The doors and lids must be kept closed. REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFM on site. No points taken today because it is within the time allowed from the permit being issued before a CFM must be present.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed one pizza cutter in handsink. PIC indicated that employees rinse the pizza cutter off in the handsink often. CDI: PIC told that handwash sinks are only for washing hands. ALL utensils must be taken to 3-comp sink for washing.

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 food being held on time according to PIC, but no records of time could be produced. PIC allowed to create chart during inspection and keep food on time. Food was moving through stations quickly as not to exceed the time window.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for sanitizer on site. VERIFICATION REQUIRED.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket arm in box of bananas, employee cell phone, lotion, and food stored on food prep counters. CDI: Items moved to non-food contact areas.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: Observed no hand towels at handsink in sink room. CDI- supplied.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P: PIC stated utensils for handling TCS foods are cleaned every 8 hours. Utensils shall be cleaned every four hours if used to handle TCS foods. CDI- discussion

4-501.11 Maintain equipment in good repair. Observed three-comp sink with drain stopper at sanitizing bay in poor repair. Sink cannot be stopped. Repair.,

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No one on site today with verification of food safety training. CDI- verbal education as to rule requirement. Food Code handouts, safety handouts, and health policy handouts provided to owner/ operator Tony Shah today. Verification of food safety manager is required by 5/6/2015.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P. Some retail bottled items stored in 3 comp sink drain board. CDI- verbal correction to maintain clear to allow for utensil washing.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Over turned beverage crates being used to store foods in walk in cooler. CDI- verbal correction. TRANSITIONAL ITEM (must be completed by 5/6/2015).

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee preparing foods with no hair restraint on. CDI- verbal correction.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Dried debris in the bottom of the container behind used to store clean tongs at front counter. CDI- corrected.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. 4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Coffee filters being stored exposed on top of equipment. Boxes of coffee filters being stored under dump sink at coffee station. Single service trays and containers at hot hold area not protected CDI- corrected.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried food debris on shelving at front service area with clear containers. Cleaning is needed.

5-205.15 Maintain a plumbing system in good repair.-P . Faucet at front handwashing sink is damaged. Repair. TRANSITIONAL ITEM (must be completed by 5/6/2015).

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. One door open on dumpster. CDI- verbal correction.