CIRCLE K #2723939

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- *Observed - Employee dump ice from personal drink into handsink basin. *CDI - EHS educated employee on proper handsink usage.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). *Observed - 1 Open commercially packaged container of coleslaw and 2 Plastic lidded containers of Hot Dogs. *CDI - PIC voluntarily discarded coleslaw and date marked Hot Dogs with yesterdays date as they were opened yesterday. 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 .

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 - Large amount stickers and sticker residue left on plastic containers stored clean or in use.

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 - Microwave with heavy food debris build up. *CDI - PIC cleaned out microwave.

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

5-202.12 Provide at least 100F water at handsinks. Observed hot water reach 85 degrees F in restrooms.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - observed hot dog roller not on and switch turned off on accident per PIC. Hot dogs at 85 degrees F and voluntarily discarded by PIC. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a fly in kitchen.

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 cups stored on ground near 3 compartment sink.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing from outdoor dumpster.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed open employee beverage at prep area.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed tongs stored in soiled area at handwashing sink in splash zone.

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 debris collecting on bottom of reach in freezer.

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at front handsink. CDI- paper towels supplied. REPEAT

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed no time stamps for foods held on TPHC. (hotdog rollers, breakfast sandwiches). PIC stated that sandwiches and rollers were just put out at 2pm. CDI- time labels added.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets at 0ppm concentration. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed cloudy, soiled sanitizer buckets.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed no test strips in facility. CDI- PIC was able to provide test strips before inspection was concluded.

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

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM available during inspection. REPEAT. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at handsink by 3-comp sink. REPEAT. CDI - PIC replaced soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at handsink by 3-comp sink. CDI - PIC replaced paper towels. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf. Observed soiled utensils in handsink by oven. CDI - PIC removed utensils.

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. In-use utensils were last washed this morning. Utensils are washed at the end of each shift. EHS reminded PIC to wash utensils every 4 hours throughout the day. CDI - PIC replaced utensils. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple soda fountain nozzles with heavy buildup. CDI - PIC removed nozzles to be W/R/S before replacing. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed pizza and sandwiches held on TPHC without written procedures. EHS provided TPHC template to PIC. CDI - PIC completed template during inspection. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf. Observed non-functional thin probe thermometer during inspection. Verification visit within 10 days.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors. 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 certified manager on duty during inspection. REPEAT

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink near 3 comp sink. VR needed 1-28-23

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in bucket with no sanitizer.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC was not able to provide documentation certified food protection management. PIC demonstrated knowledge via answering questions and presentation of SOP documentation and training. REPEAT.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Upon entry, EHS observed bucket for in use wiping cloths stored in the basin of the hand sink adjacent to the register area. CDI - Bucket was removed from the hand sink.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed several food items held on TPHC (tornadoes, pizza slices, sandwiches) with expiration times marked for disposal times prior to EHS arrival. (2:21 p.m., 3:52 p.m., etc.) Food employee elaborated that previous shift employee mismarked the food items with disposal times, as opposed to time of preparation. CDI - PIC voluntarily disposed of the food items.

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 one stack of single service containers (pizza boxes) with exposed food contact surfaces. CDI - Single service articles were inverted to prevent potential contamination.

5-205.15 Maintain a plumbing system in good repair. Observed men’s restroom toilet with seat removed and set aside. Toilet fixture flushed and was otherwise functional.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door opened on the dumpster. CDI - door was closed prior to returning to interior premises. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC was not a CFPM.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility missing updated Employee Health information from the 2017 Food code. CDI - EHS provided PIC with updated Employee Health documentation and discussed changes with PIC.

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 facility does not have a vomiting and diarrheal cleaning procedure. CDI - EHS discussed requirements with PIC and provided a link to the state plan.

6-501.115 Live animals may not be allowed on the premises of a food establishment unless otherwise allowed in the NC Food Code per 6-501.115 (B) and (C ). -Pf Observed a dog in the back room of the establishment. Dog belonged to PIC and was brought to avoid missing a vet visit and shall be removed from the facility

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf OBSERVED no paper towels in the dispenser at the handwash sink across from the 3 comp sink. CDI. PIC placed paper towels in area. PIC stated that paper towels that fit the dispenser have been on back order.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. OBSERVED inside of microwave in need of cleaning and inside of lowboy in need of cleaning.

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

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P OBSERVED no employee health policy on site at the time of the inspection. PIC was unaware of the illnesses and symptoms that must be reported. CDI. EHS gave PIC employee health sign.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P OBSERVED coleslaw temping at 47F. CDI. PIC discarded coleslaw.

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

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at front handwash. CDI PIC changed soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at front handwash. CDI paper towels added.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed slaw at 45 degrees. CDI discarded.

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 Sandwhiches in case are on time as a public health control and are not labeled with label on back of products. CDI labeled products.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF Manager does not have a CFPM certificate.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some foods holding between 42-45F (see chart). CDI- Brought to WIC to cool down. No points deducted, first inspection of 2019.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Some drinks stored on floor in WIC.

4-302.14 Provide a test kit that accurately measures concentrations of sanitizing solutions- Pf No test strips at facility. VR.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF CFPM not present.

2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. Open cup of coffee stored on counter of back 3 comp. sink.

6-301.11 Provide soap for handwashing at each handsink. -Pf Soap dispenser not working for back handsink. CDI- Soap provided. REPEAT. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at back handsink. CDI- Provided.

4-302.12 Provide a thin probe thermometer for an accurate measurement of foods.-Pf No thin probe thermometer on site. VR.

5-205.15(B) Maintain a plumbing system in good repair. Observed pipe leaking at back can-wash sink. Further, can-wash sink is flooding and will soon overflow onto floor. Must adress immediatley.

6-301.11 Provide soap for hand washing at each hands ink. -Pf - Observed soap dispenser not working at back hand washing sink near office. Observed dispenser not working in women's restroom. CDI, soap provided. Repeat.l 6-301.12 Hand Drying Provision - PF - Observed disposable towels not available at back hand washing sink.CDI, corrected on site. Repeat.

7-201.11 Store toxic materials to avoid contamination. -P- Observed grease release chemical spray bottle stored near single-service lids at Froster beverage unit. Observed quat sanitizer container stored on drain board of warewashing sink. CDI, items relocated for proper storage.

3-305.11 Food Storage-Preventing Contamination from the Premises - C - Observed box of drink mix stored on ground in kitchen. Repeat.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed boxes of single-service lids stored near hand washing sink at counter.

4-501.14 Warewashing Equipment, Cleaning Frequency - C- Observed items stored on clean drain board of 3 compartment sink and some soil.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soil accumulating in handwashing sink near office.

6-501.12 Cleaning, Frequency and Restrictions - C - Observed kitchen floor soiled with sticky residue and other debris. Observed several items stored on ground. Organize to facilitate cleaning of facility.

6-301.11 Provide soap for hand washing at each hands ink. -Pf - Observed soap dispenser not working at back hand washing sink near office. CDI, soap provided. 6-301.12 Hand Drying Provision - PF - Observed towels dispenser not working at front hand washing sink.CDI, corrected on site.

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 2 open containers of hot dog in walk in unit. CDI, operator voluntarily discarded hot dogs.

7-201.11 Store toxic materials to avoid contamination. -P - Observed cleaners and chemicals stored on drain board of 3 compartment sink. cdi, chemicals relocated for proper storage. Repeat.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box drink mix stored on ground in storage area.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed coffee filters uncovered / unprotected above coffee station. Keep in protective packaging or store in clean area.

5-205.15 Maintain a plumbing system in good repair. Observed pvc pipe below hand washing sink with leak. Repair.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outdoor dumpster lid missing and no drain plug. Repeat.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. At least one ertified PIC shall be on site at all times. Observed no certified PIC on-site. CDI by instruction.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Ice dispensers shall be cleaned at required frequency. Observed ice chutes accumulating soil residues. CDI by instruction.

7-201.11 Store toxic materials to avoid contamination. -P - Observed toxic cleaners stored on drainboard of 3 compartment sink. Observed medication stored on clean drainboard of 3 compartment sink. CDI items relocated.

Store wet wiping cloths in sanitizer in between uses.

4-501.14 Warewashing Equipment, Cleaning Frequency - C

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outdoor dumpster lid missing and no drain plug.

6-501.12 Cleaning, Frequency and Restrictions - C - Physical facility shall be cleaned at necessary frequency. Observed several boxes on floor throughout back room and in need of cleaning and organization to maintain clean.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Keep handwashing sinks easily accessibe for employee use and only used for handwashing. Observed spray bottle of cleaner stored in womens restroom handwashing sink. Observed beverage container stored on handwashing sink near office. CDI, items relocated for proper storage. Repeat.

4-803.11 Storage of Soiled Linens - C - Store soiled linen properly. Observed soiled cloth stored on counter near handwashing sink. Store clean linen and towels in clean, dry areas. Observed clean single-service towels stored next to handwashing sink at counter. 4-903.12 Prohibitions - C - Observed cloths stored in restroom.

4-602.13 Nonfood Contact Surfaces - C - Observed some soil under froster beverage nozzles. Clean.

6-501.12 Cleaning, Frequency and Restrictions - C - physical facilities shall be cleaned as often as necessary to keep them clean. Observed some boxes and storage on ground in back room and in need of organizations / cleaning to facilitate cleaning of back storage area. Improvement made since previous inspection.

2-101.11 PIC shall be present during all hours of operation.-PF - Observed no certified PIC on site during inspection. Facility under a transitional permit.

5-205.11 Maintain access to hands inks. Handsinks may only be used for handwashing.-Pf - Observed soiled linen stored in handwashing sink in back room near office. CDI, cloth removed from handwashing sink.

4-803.11 Storage of Soiled Linens - C - Store soiled linen in cleanable container or laundry bag. Observed soiled cloth stored in handwashing sink.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Single-service articles shall be stored 6 inches from the ground. Observed boxes of single-service cups stored on ground.

5-501.114 Ensure drain plug on dumpster, waste containers is in place. Observed drain plug missing from dumpster. Observed dumpster lids left open.

6-201.11 Floors, Walls and Ceilings-Cleanability - C - Floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed damaged ceiling tiles in kitchen. 6-501.12 Cleaning, Frequency and Restrictions - C - Physical facilities shall be cleaned as often as necessary to keep them clean. Observed back room with stacks of bottles stored in front of 3 compartment sink that were going to be returned according to vendor. Clean and organize back room to facilitate cleaning.

6-202.11 Light Bulbs, Protective Shielding - C - Provide light shield in light inside walk in cooler. Observed light shield missing on walk in cooler light. Provide light shield or install shatter-proof or shatter-resistant light.

.3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Southwest chicken sticks on roller grill 118 F. CDI- voluntarily discarded.

.7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Observer bottle labeled as food service sanitizer too strong for FCS. CDI- contents of bottle discarded.

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 on floor.

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils; or obtain equipment variance for continued use of 2-compartment sink.-Pf: Observed no 3-compartment sink. Facility is using two-compartment sink but is not utilizing approved alternate procedures for cleaning in 2-compartment sink. CDI- item is on list of non-compliant items for Transitional Permit.

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. Some stained ceiling tiles in back area of kitchen.