CIRCLE K #2723922

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present at the facility. Ensure CFPM present at all times of facility operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf- Observed Soiled mop heads hanging directly over the hand sink in the rear of the facility. Ensure that hand sink is maintained so that it is accessible at all times and free from any potential contamination. -CDI- Soiled mop heads were removed from that area. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed paper towel dispenser not functioning at rear handsink. Ensure all hand sinks are stocked with paper towels. -CDI- PIC placed paper towels at the sink.

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 container of sausages in lowboy with no date marking present. PIC stated that they were opened yesterday. -CDI- back dated to reflect proper date marking. Observed sausage egg and cheese biscuit in the WIC with a discard date of 8/14/26 8:28 AM, EHS observed at 9:15 AM. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee working with food with no head covering or hair restraint on. Ensure all food employees are wearing hair restraint or head covering.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf- Observed rags and mop head resting in the basin of the hand sink in the rear of the facility. Ensure that the hand sinks are maintained accessible for hand washing at all times. -CDI- PIC moved mop head and rags. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed paper towel dispenser at the hand sink in the back of the facility not functioning. Food employee stated that the batteries inside the paper towel dispenser are dead. Ensure that paper towel dispenser batteries are replaced. -CDI- Food employee placed a role of paper towels out for the hand sink.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed packaged buns stored directly on the floor ensure that all food is kept at least 6 inches off of the floor. -CDI- Buns placed onto shelving.

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 lowboy behind the counter with food debris and residue on the inside. Ensure that non-food contact surfaces are cleaned and maintained as clean.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at the facility during time of the inspection. REPEAt

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 open packages of hot dogs and taquitos in the Lowboy cooler with no date mark. CDI PIC stated that they were opened yesterday and she put date mark on them. 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 3 chemical spray bottles on the counter with single service cups. CDI EHS educated PIC and she moved the chemical spray bottles.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed tube on coffee creamer dispenser cut 2 inches below outlet. CDI EHS advised to cut no more than 1/2 inch long.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at the facility during time of the inspection. PIC, Mo, stated that his ServSafe is expired and is scheduled to take his class and exam on March 4th. REPEAT VIOLATION. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a pizza cutter stored inside the handsink near the front counter area. CDI: Food employee removed the pizza cutter from the handsink. REPEAT VIOLATION. *Note: Points deducted but decreased, since previous report cited three different violations for handsink and only one violation was observed today.

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 the interior surfaces of the microwave oven soiled with food debris. Clean every 24 hours to prevent accumulation of food debris/residue.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pizza slices hot holding in the HH pizza display case below 135 degrees F (see temperature chart). Food employee stated that the pizzas were placed into the unit after heating up in the oven, 30 minutes prior to the start of the inspection. Food employee showed EHS their temp logs where they had temped the pizza at 170 degrees F when it was taken out of the oven and moved into the HH display case. EHS observed that the manual temperature switch was reading at 121 degrees F, to which the food employee stated that someone must have turned the temperature down during last night's shift, and stated that they always keep this unit set at 150 degrees F. CDI: Food employee turned the temperature on the unit to 150 degrees F, pizzas were reheated to above 165 degrees F, and placed back into the HH case when EHS got an ambient temperature of the HH case at 150 degrees F. *Note: All other food items in hot holding were above 135 degrees F. 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 .

5-205.15 Maintain a plumbing system in good repair. Observed a water leak from the can wash. Food employee stated that they have a work order in to repair. REPEAT VIOLATION.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in the unisex bathroom used by patrons. Unisex bathroom used only by employees had a covered waste bin. Obtain a covered waste bin for the unisex bathroom used by patrons, for disposal of sanitary napkins.

REPEAT VIOLATION: 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager observed during inspection. PIC advised that he is scheduled to take the exam on 7/11/24. -1- For more information on becoming a certified food protection manager 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 transition from handling personal phone to hand washing, shutting off the water supply with their bare hands and don gloves to begin preparing foods. CDI - Employee educated on proper hand washing procedures and rewashed hands. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf. Observed trays containing cookie dough stored directly on top of hand washing sink. CDI - Tray removed by employee. REPEAT VIOLATION: 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed hand sink used to fill water cup. CDI - EHS educated employee on the use of hand washing sink. 6-301.14 Post a handwash sign at each handsink. Observed no hand washing signage available at front end hand washing sink. CDI - EHS provided hand washing guidance during inspection. -2-

REPEAT VIOLATION: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed no chemical sanitizer available to sanitize foodservice equipment. CDI - PIC acquired quat ammonia sanitizer from nearby store. Sanitizer solution made and tested at 200 PPM according to test strips. -1.5- 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)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed creamer dispenser unable to maintain TCS product < 41 degrees F. Refer to temperature chart. Employee present advised that the machine began to malfunction the previous day. Maintenance was contacted for repairs. CDI - Products voluntarily discarded. -1.5- Verification visit will be made by no later than 7/5/2024. 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.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing foods without a hair restraint. -0-

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 large pizza boxes stored on ground near counter also observed single service pizza by the slice boxes stored upwards on top of soft drink syrup boxes in back room. -0-

4-501.11 Maintain equipment in good repair. Observed non-functional creamer dispenser and several soft drink machines; soft drink equipment leaking water onto flooring. Repair equipment. -0-

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 residue and debris in hard to reach areas of counters behind coffee equipment. Increase cleaning frequency to prevent buildup. -0-

5-205.15 Maintain a plumbing system in good repair. Observed heavy water leak at can wash fixture. PIC advised that repairs have been requested through facility’s maintenance technician. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning under drink station equipment and under soft drink syrup storage area in back room. -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. PIC was not able to answer questions related to proper cold and hot holding temperatures, PIC was not able to answer questions on what sanitizer they use in the 3 compartment sink and spray bottles, how to use sanitizing test strips, or any questions related to the use of sanitizer in their 3 compartment sink for cleaning and sanitizing their cooking utensils and pans. CDI-EHS provided education 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. No Certified food protection manager observed during inspection. -REPEAT- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no disposable towels provided at front hand washing sink. CDI, disposable towels supplied. -REPEAT VIOLATION- 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed cleaning towel and cleaning equipment stored in back hand sink. -CDI- items were removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer less than 50PPM in sanitizer spray bottle. CDI-EHS assisted PIC in adjusting concentration to 100ppm. 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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a wet wiping cloth stored beside pizza oven.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility using chlorine bleach as their chemical sanitizer but only had quat test strips. VR-A verification visit will be conducted within 10 days to verify that a chlorine test kit is at facility when chlorine sanitizer is being used.

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 not certified. CDI by instruction.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no disposable towels provided at back hand washing sink. CDI, disposable towels supplied. -REPEAT VIOLATION-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed cleaning needed to remove buildup on drink dispenser nozzles.

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 a container of coleslaw stored in reach in cooler with a discard date of 7/8/2023. PIC discarded coleslaw. 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 .

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer in pizza hot hold case. -REPEAT VIOLATION-

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

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed empty boxes stored on floor of walk in cooler.

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 not certified. CDI by instruction.

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap at front hand washing sink. CDI, soap supplied. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no disposable towels provided at front or back hand washing sink. CDI, disposable towels supplied.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer in pizza hot hold case.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed pizza boxes stored on ground near counter and in boxes on ground in outdoor storage shed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left 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 - REPEAT - PIC present does not hold a food protection manager certification.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety - REPEAT - Observed opened package of brats with a date mark label indicating the food should have been discarded on 7/13. PIC stated label was incorrect. Multiple labels were stuck on top of each other on the lid. Remove stickers during cleaning process. - CDI - EHS allowed PIC to remove sticker and correctly label brats container.

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. - REPEAT - Observed food reside and debris in hard to reach areas of counters behind coffee equipment. Increase cleaning frequency to prevent buildup.

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 - REPEAT - PIC present does not hold a food protection manager certification. PIC stated she had only been working at the store for three months and was waiting to be sent to a ServSafe class by corporate.

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 - No vomit and diarrhea clean up plan in place at time of inspection. Due to this being the establishment's first inspection since the new food code was adopted, no point deduction. CDI - EHS educated PIC on need for vomit and diarrhea clean up plan and provided copies of educational poster and written procedures. Kit will be in place by next inspection.

5-202.12 Provide at least 100F water at handsinks. - REPEAT - Observed men and women's bathroom handsinks without hot water of at least 100F (temped between 65-70F). - VR - Verification visit required within 10 days to ensure temperature at handsinks reaches at least 100F. 5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing. - Pf - Observed boxes blocking access to handsink near 3 compartment sink. Observed box and metal pizza pans blocking access to handsink up front. Observed chemical aerosol spray can stored on handsink near 3 compartment sink. CDI - All items were moved from all handsinks.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety - Observed opened package of brats not date marked. PIC unable to indicate when the package was opened. CDI - PIC voluntarily discarded brats. - VR - Verification required within 10 days to ensure proper date marking is being utilized.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety - Observed sandwich items being held on time instead of temperature per PIC. No written procedures in place at time of inspection, but sandwiches were labeled with start and end times. CDI - EHS educated PIC on need for written procedures and provided TPHC procedure form. PIC completed form while EHS was there. EHS approved form. Maintain procedures in establishment for review at all future inspections.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed glass cleaner stored next to hot dog buns and sanitizer spray bottle stored next to drink machine and above single service cups. CDI - PIC moved chemicals.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. - Observed fly trap near 3 compartment sink full of flies. Remove traps as they become full and replace with empty traps.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 knives stored between 3 compartment sink and wall. Do not store knives in this location as it is not clean. CDI - PIC placed knives in 3 compartment sink for washing.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. - Observed boxes stored on styrofoam in bottom of reach in freezer up front. Remove styrofoam from freezer as it is absorbent and not easily cleanable.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed buildup of debris in shelving areas (cabinet under oven for example). Increase cleaning frequency of nonfood contact surfaces to prevent buildup.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed leaf buildup and carpets on left side of dumpster enclosure. Remove litter to prevent rodent harborage.

2-102.11 Demonstration - C PIC shall demonstrate knowledge by being a certified food protection manager. PIC present during inspection was not a certified food protection manager per food code. PIC shall hold a certification by an accredited program as specified by 2-102.12. REPEAT

2-103.11(M) Food employees and conditional employees shall be informed of their responsibility to report their health and activities as they relate to diseases that are transmissible through food. Pf- Observed PIC and food employee unable to tell EHS the five reportable foodborne illnesses and symptoms. CDI-EHS located document on wall in facility and educated PIC on the employee health policy. EHS also recommended training all employees on the poster. EHS will email PIC the employee health agreement form. REPEAT.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed both men's and women's restrooms no supplied with hot water. Temperatures measured between 72-78F. REPEAT. Verification visit no later than 07/26 to confirm repair.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed over 10 prepackaged muffins, burritos and sandwiches reheated at facility hot holding below 135F. CDI-PIC voluntarily discarded all items because it was unknown how long the food items have been in the hot holding unit. EHS educated PIC on requirement for reheating and hot holding commercially packaged TCS food items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed brats, classic hot dogs, angus hot dogs, gouda hot dogs and jalapeno cheddar hot dogs cold holding in walk-in cooler at temperatures above 41F. EHS also observed pic de gallo in cold holding unit above 41F. CDI-PIC voluntarily discarded all food items since he was unsure of how long the items have been out of temperature. EHS observed an ambient temperature of 38F and other food items measuring below 41F in walk-in cooler.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed opened packages of hot dogs and brats in walk-in cooler without date mark labels. CDI-PIC voluntarily discarded all items due to violation #20. PIC stated he was unsure of when staff members opened the products. EHS educated PIC on when to date mark and the maximum hold time of 7-days.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies around warewashing area can wash. Contact a licensed pest control operator to assist with issue.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outdoor dumpster with side doors open. Keep closed in-between use. REPEAT violation, but different code violation section.

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

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Employees go over health policy during orientation but employee did not know all sections and could not locate the policy. Reviewed with them and left a copy of the policy to be reviewed and posted.

5-202.12 Provide at least 100F water at handsinks. -Pf Both men's and women's restrooms had no hot water. Verification required. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Hand wash sink in back area was blocked by mop bucket. Moved mop bucket.

4-702.11 Before Use After Cleaning - P Sanitize utensils before use. No sanitizer was on site. Staff advised they have not received the shipment and they are trying to get it. No utensils have been sanitized since they ran out of quat sanitizer. Directed staff on how to use bleach and water as a sanitizer. We mixed in the 3 compartment sink to 50ppm Chlorine. They will use this until their quat sanitizer has been obtained. Verification required.

7-201.11 Store toxic materials to avoid contamination. -P Observed toxic chemicals stored over and on the clean drainboard of the 3 compartment sink. Relocated all chemicals.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed soda syrup stored on the floor in the back area.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No test kit onsite. Verification required.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash around dumpster. Clean area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed the managers certification has expired. The manager explained he is working on becoming receritifed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed the tornado rollers not holding above 135F. CDI-The manager will turn up the unit to ensure temperatures are being held. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the inside of the microwave. Have cleaned.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning around the 3-compartment sink. There has been a water spill from the mop sink. Have cleaned. REPEAT. 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 damaged wall to the left of the 3-compartment sink. Have repaired.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink used for storage of miscellaneous items. CDI. Employee moved items from handsink making it accessible.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. COMMENT: Observed black debris buildup inside multiple soda nozzles. PIC to clean and switch this afternoon. Clean more frequently.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P COMMENT: Observed taquitos in hot holding at 128F. CDI. PIC voluntarily discarded the taquitos. Noted temperature dial was turned off. PIC turned on before placing new taquitos on hot dog holler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed turkey sub, turkey flat bread, sausage biscuit, and melon fruit cup all above 41F (see temperature chart) in the grab n go cooler. CDI. The cooler seemed to be going through a defrost cycle in need of adjusting; PIC was allowed to place TCS foods in the walk in cooler to store and cool to 41F until grab n go cooler is repaired (see #31).

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 multiple breakfast sandwiches in the grab n go cooler (sausage biscuit, Canadian ham biscuits, etc) placed out for service on 6/8 not date marked. CDI. PIC date marked the sandwiches.

7-201.11 Store toxic materials to avoid contamination. -P 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed concrete pad cleaner and multi surface cleaner stored on shelving directly beside cleaned utensils. Observed domestic insect killer above handsink. CDI. Had PIC move these items and remove pesticide from kitchen.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed large, three-sided grab n go cooler with a fluctuating ambient temperature of 45F. PIC placed work order at the end of the inspection to have the cooler repaired and defrost cycles changed. All TCS foods moved to the walk in cooler until repaired. I will return within ten (10) days to verify compliance of violation.

4-501.11 Maintain equipment in good repair. COMMENT: Observed rusting clean dish shelving racks above three compartment sink.

4-501.16 Do not use a warewashing sink for handwashing. Employee observed getting hand soap from handsink and washing hands in the three compartment sink. Informed PIC and he corrected employee.

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. COMMENT: Clean the floors and walls underneath the three compartment sink.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. 2-101.11 PIC shall be present during all hours of operation. -PF Did not observe a certified food protection manager during inspection. Make sure to have one at all times.

6-301.14 Post a handwash sign at each handsink. Did not observe any hand wash signs in restrooms. CDI Signage provided.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris under hot dogs condiment station. Observed build-up under ice dispenser (nonfood area). Make sure to increase cleaning frequency.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed dumpster doors open and minor debris at waste receptacle. Make sure to increase cleaning frequency and keep doors closed at all times. REPEAT.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap for handwashing at the rear handsink near the 3-comp sink. CDI - PIC replaced battery in the soap dispenser. -1- 5-202.12 Handwashing Sinks, Installation - PF A handsink shall be installed as required by LAW. Observed no front handsink in the food area. Facility has removed the handsink in this area. This handsink is required by LAW.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed stuffed taquitos and stuffed bread rolls at 119-122F on roller. CDI -PIC voluntarily discarded. -1.5-

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 in walk in without date marking that were opened more than 24 hours ago. CDI - PIC placed date on bag. -0-

5-205.15 Maintain a plumbing system in good repair. Observed restroom out of service today. REPEAT -1-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open on both dumpsters. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. -2- REPEAT

7-201.11 Store toxic materials to avoid contamination. -P Observed cleaners, sanitizers and other chemicals stored over the clean drain board of the 3-comp sink. CDI - PIC moved these to the area over the soiled drain board. -1-

5-205.15 Maintain a plumbing system in good repair. Observed missing faucet handles in the women's restroom at the handsink. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. -2-

4-602.11 (E)(4)(b)Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup in soda nozzles. Clean often enough to prevent buildup. -0-

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 opened for more than a day without date marking. CDI - PIC date marked hot dogs. -1.5-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without hair restraint while working with food. Wear either a hat, visor, hair net or other effective hair restraint. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in the back room at the hand wash sink. CDI-The paper towels were brought out.

5-205.15 Maintain a plumbing system in good repair. Observed plumbing in poor repair at the left compartment of the three compartment sink. Manager stated that a maintenance request has been issued and are waiting for the company to come out.

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 the hotdogs, eggs rolls with pork and vegetables, and pork sausage links not date marked after opening. CDI-Spoke to PIC about them and had them dated.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed small containers stacked still wet on rack above the 3-compartment sink. Have containers air dry prior to stacking. CDI-The containers were unstacked to allow for proper air drying.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P: Where room temp required, observed more than 4 hrs b/t cleaning for FCS in contact with TCS foods. Observed more than four hours elapsed between cleaning or switch out of tongs at roller grill. CDI- tongs pulled and cleaned utensils brought out.

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. Sheetrock, partition wall at left of 3-comp sink damaged.