7-ELEVEN #35545H

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rear handwashing sink next to three compartment sink blocked by equipment. CDI - Equipment was removed. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handwashing sink in food prep area with employee mug stored inside. Observed handwashing sink near coffee station with disassembled coffee maker stored inside. CDI - Items were cleared from handwashing sinks. PIC has been advised to use handwashing sinks for handwashing only. -REPEAT- -2 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed container of mini tacos in hot holding station with a hot holding temperature of 125F. CDI - Mini tacos were discarded. -0 points- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding door open on dumpster. Keep sliding doors and lids closed when not in use. -0 points-

6-501.16 Store mops for air drying after use. Observed mop stored in can wash in a manner that will not facilitate air drying. 6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed leaf blower, power washer, and brooms stored near can wash near stored food items. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed abundance of cardboard boxes and damaged merchandise stored throughout storage areas. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up of food debris and soil on floors in food preparation and storage areas. Observed build up of debris on floor under condiment station. Recommend higher frequency and more thorough cleaning throughout. -REPEAT- -1 point-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed soiled tongs and spatula stored in handwashing sink behind hot holding area. CDI - All items removed and taken to three compartment sink to be washed, rinsed, and sanitized. -1 point-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed houseflies around front food preparation area. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing bracelets. -0.5 points-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up of food debris and soil on floors in food preparation and storage areas. Recommend higher frequency and more thorough cleaning. -0.5 points-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee health policy missing information pertaining to Nontyphoidal Salmonella. An updated employee health policy was given to PIC to post in establishment. -0 points- For more information on employee health policy, 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 for responding to vomit/diarrheal events. CDI - A written policy was given to PIC. -0 points- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed commercially made saurkraut at customer case holding at 47F. Observed pre-made cheese pizza in reach in portion of customer case holding at 50F. CDI - All items were discarded and equipment has been taken out of service. PIC has called technician for repair. PIC has been advised to conduct frequent temperature checks of TCS foods to ensure TCS foods are in cold holding at 41F or less. -1.5 points- 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 .

4-501.11 Maintain equipment in good repair. Observed customer case/low boy reach in combo unable to maintain TCS foods at 41F or less. Fan unit in equipment was completely frozen and unable to circulate cold air. Equipment was taken out of service. -0 points-

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 fan near food prep area with heavy dust build up. Recommend more frequent and thorough cleaning. -0.5 points-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in front hand sink. CDI- EHS discussed handsink usage with PIC.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed food and liquid debris accumulation on roof of microwave cavity.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed traditional wings and buffalo wings temping below 135F. CDI- PIC removed items to be reheated to 165F or above. 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 is not been labeled, or if the label is incorrect. -P. Observed sauerkraut dated 4/2-4/9 in condiment bar and creamers dated 4/3-4/17. CDI- PIC adjusted dates to fit into proper 7 day parameter. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of pizzas stored less than 6 inches above floor in WIC. *REPEAT* 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. Observed consumer self-service operations being maintained with 1 tong per 4/5 TCS food item. CDI- EHS had PIC provide utensils for each TCS food offered.

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 bag of Single service card board trays stored below hot box on frontline with food debris. CDI- EHS discussed locations and solutions for storage of single service trays. *REPEAT*

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

*REPEAT* 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. *Observed - Build up on one nozzle to soda machine. NOTE: No increase to points deducted due to improvement and all other nozzles being clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Diced tomatoes in plastic container inside of metal container in cold holding condiments station above 41F. *CDI - PIC voluntarily discarded and EHS advised PIC to not place plastic container into a metal container and instead just use the metal container to transfer temperatures better and cold hold the TCS food properly. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - Boxes of bagged chips stored directly on the floor. *CDI - PIC placed items on shelf storing them off of the floor.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. *Observed - Box of Single service card board trays stored on floor in back room. *CDI - PIC placed items on shelf to remove the from floor and store it safely from contamination.

*REPEAT* 4-501.11 Maintain equipment in good repair. *Observed - Gasket torn on back area 2 door RIF. Repair or replace.

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 shelving. CDI: PIC made accessible.

4-602.11 (E )Clean the equipment and utensils used with non-TCS foods as required to avoid contamination. Observed soda nozzles soiled with buildup.

4-501.11 Maintain equipment in good repair. Observed torn gasket on 2-door reach-in freezer.

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 fan covers in walk-in cooler soiled with buildup. REPEAT VIOLATION.

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 soda splash on floor under BIB rack. Observed debris on walk-in cooler floor.

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 for vomit or diarrheal events. CDI: EHS supplied PIC with copy of procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink blocked by multiple plastic racks. CDI: PIC cleared area to make hand sink accessible.

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 two boxes of single-service napkins being stored on floor in storage area. CDI: PIC moved boxes off of floor.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food splash inside bottom of reach-in cooler and build up accumulating on pizza racks in WIC that hold wrapped pizzas.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs and chicken wings being held below 135F. PIC stated product placed into unit @12:30-12:45. CDI: PIC reheated product (165F). REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed half n half creamer being held above 41F in customer self-service unit. Product placed into unit on 05.12.23. Door on unit left open. CDI: Education provided and PIC voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed taquitos and hot dogs being held below 135F on rollers. PIC stated product prepared @8am. CDI: Education provided and product reheated(168F, 166F). REPEAT VIOLATION.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food splash inside bottom of reach-in cooler. CDI: Food employee cleaned.

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 policy for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed all 3 hand sinks blocked- front counter blocked by food trays and pizza cutter, kitchen hand sink blocked by blue bucket, store floor hand sink blocked by sanitizer towels. CDI: PIC unblocked/made sinks accessible.

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 chili and cheese being held below 135F in hot hold unit. Products prepared/opened 03/04/22. Facility keeps temp logs but no temperatures taken for products within last 4 hours. CDI: PIC voluntarily discarded. Observed chicken wings being held below 135F in hot hold unit. CDI: PIC voluntarily discarded product. REPEAT VIOLATION.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat sanitizer in spray bottle used for sanitizing FCS at 0ppm. Observed dispenser cap from 3-comp sink not working properly. Sanitizer line has bubble therefore not dispensing properly. CDI: sanitizer was manually made up at 3- comp sink to proper concentration.

REPEAT VIOLATION: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed roasted wings and hot honey boneless wings in hot box < 135F (see temp chart). CDI: by discarding. Observed taquitos on roller grill ranging from 128F- 133F. CDI: reheated on on roller grill to proper temperature.

REPEAT VIOLATION: 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 without a date inside reach-in cooler that are kept for 2 days. CDI: by discarding.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach in between crevice of gasket at undercounter reach-in cooler at front. Facility uses Dodson for pest control. Last service was 7-20-21. Manager will notify pest control for service due to activity seen. 6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C. Observed dead roaches at back door. Remove

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed torn gaskets on 2 undercounter coolers at front counter. No points deducted due to improvement and nature of the violation.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed spicy chicken in the hotbox, below 135F. PIC said they go through this within 2hrs, PIC said they made it 45mins ago. REPEAT. CDI-chicken was sold by the end of the inspection.

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, corn dogs, taquitos all open in the reach in units with no dates. PIC said they go through food between 2-4 days. CDI-PIC DM for the correct date.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled bottle on the chemical shelf. PIC said it was soap and water. CDI-PIC labeled.

4-501.11 Maintain equipment in good repair. Observed prep unit handle broken.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep unit insides in need of cleaning. Observed coffee drawers in need of cleaning.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw quail eggs stored above pizza in the WIC. CDI-PIC put eggs beneath pizza.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzle with build-up on the inside.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 4 hotdogs, 3 taquitos and 8 chicken wings all under 135F in HH display case. CDI-PIC explained they only keep food for 3 hours, PIC voluntarily discarded. PIC did not sign due to Covid protocols

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed bottom of prep units with food debris on the inside.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed food employees stuff stored over customer stuff in the WIC.

Repeat violation 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed hot dogs, tiquitos, chicken wings and mini tacos holding below 135F. CDI - chicken wings and mini tacos were voluntarily discarded. The hot dog and tiquitos were reheated to 165F and holding above 135F on the roller.

General comment 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed several flies in the food area. Ensure automatic doors and fly fans are working correctly. The facility can contact a pest management company to help with the issue.

Repeat violation 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. - Observed accumulation of random broken down display racks and misc. items in dish area should be removed if they are not needed to facilitate floor cleaning.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored above food in reach in cooler. CDI- Drinks removed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Handsink by back door was blocked by misc. equipment. CDI- Items removed to access hand sink.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed hot dogs and chicken tornado not likely to reach 135 in 2 hrs as they were still 115 degrees after one hour of heating and were not set on a high enough temperature setting. CDI- Temperature turned up, hot dogs observed above 135 for proper hot holding.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed taquitos at 122 degrees in hot hold cabinet. CDI- Worker voluntarily disposed of taquitos.

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 dish area/ storage area floors needing better general cleaning and soda syrup build up needs cleaining under soda syrup storage racks. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed accumulation of random broken down display racks and misc. items in dish area should be removed if they are not needed to facilitate floor cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed some employee personal food items stored in reach in cooler co-mingled with food stand foods. CDI- Personal items stored on separate shelf in walk in cooler.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build-up on the ice dispenser chute. CDI-machine cleaned

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handwashing sink with several items stored around it. CDI-items relocated to improve access to handsink.

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 needed to hard to reach areas, underneath, between and behind equipment, including shelving and equipment surfaces.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. no certified PIC present.

6-301.11 Provide soap for handwashing at each handsink. -Pf No hand soap at handwash sink in warewashing room. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed hand towel dispenser not working at front counter handwash sink. CDI repaired.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed chicken sandwich stored in warmer < 135F. CDI by reheating to 165F for 15 seconds. REPEAT VIOLATION

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf observed chicken sandwich and hamburger being offered for customer self-service without required labels. CDI by removing food from warmer. PIC will either discontinue use of warmer with customer side door, label sandwiches, or fix warmer to where the door on customer side will not open.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. observed employee preparing food with bracelet on arm. observed employee preparing food without hair restraint.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. REPEAT VIOLATION.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed heavy food debris in handsink. CDI handsink was cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed toquitos, hot dogs and breakfast sandwiches hot holding below 135F. See temperature chart for temperature observations. CDI items were voluntarily discarded. Equipment was turned up to acheive greater hot holding temperatures.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed packaged bakery items for grab and go at cash register without proper labeling. CDI items were relocated behind register.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no sanitizer test kit on premises. CDI EHS provided facility with several test strips.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified food protection manager onsite today.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a dirty dish stored on the handsink today- moved to correct. Observed water bottle stored on the handsink splashguard- moved as well.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer at0ppm today- concentrate refilled to correct. Went over how to test with PIC today.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken roll at <135F today-discarded to correct. Discussed option of timing these products like the hotbox products are timed.

7-201.11 Store toxic materials to avoid contamination. -P Observed gum remover spray stored above the sanitizer compartment of the sink today- moved to correct. Observed chemicals stored on the front handsink, pointed towards the food contact surface- moved to point the other way today.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of bananas stored on the floor today- picked up to correct.