CIRCLE K #2723964

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed a food employee wash her hands at the handsink then turn faucets off without using a protective barrier. Observed same employee touch her hair once hands were washed, then proceed to touch packages of food while personal phone was still in her hands. PIC stated this is a ShiftSmart employee (third party company). CDI: PIC educated employee on proper handwashing procedures and employee re-washed her hands.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed large bin full of food items being marked out for discarding, placed directly in front of the handsink. CDI: Bin was moved to allow access for handwashing.

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 pan of pico de gallo and pan of cut cabbage held in the cold holding toppings bar, date-marked with a discard date of 5/11. PIC stated these were opened today. CDI: PIC created new date labels with correct discard dates to not surpass the 7-day expiration window. Observed bag of half and half in cold holding milk dispenser date-marked with a discard date of 5/22. PIC stated this bag of half and half was opened this morning. CDI: PIC created new date label with correct discard date. Observed an opened bag of pre-cooked taquitos stored in the WIC that bore no date. PIC stated they opened this bag this morning. CDI: PIC created date label for taquitos. REPEAT VIOLATION. 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 .

3-501.19 (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 multiple hot food items held on TPHC but no TPHC procedures available at the facility. Corporate paper provided by PIC had length of time these TCS food items are to be held, but included no procedures on what employees shall do once the time window has surpassed. CDI: EHS provided PIC with TPHC written procedures and PIC filled out on-site for compliance. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee actively engaging in food prep without using a protective head covering. PIC stated this was one of the SmartShift employees. Ensure all employees engaging in food prep have some sort of approved head covering (hairnet, visor, beanie, ballcap) to prevent contamination.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a couple TCS (rack o ribs sammy, chicken and swiss sammy) food items hot holding below 135F (see temp chart) on the HH shelves. Date stickers that mention discard time showed that it had surpassed two hours after being reheated. EHS observed all other TCS food items were hot holding at proper temps. CDI: PIC voluntarily discarded above mentioned TCS food items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 half and half in cold holding dispenser of the coffee area, that bore no date label. EHS observed half and half bag was near empty, and PIC stated that they opened this the other day. CDI: Half and half was voluntarily discarded. Observed opened package of pico de gallo and opened package of beef frank hotdogs both stored inside the lowboy cooler that bore no date label. PIC stated that they opened these on saturday, two days prior. CDI: PIC created date labels for both TCS food items. 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 a couple stacks of single-serve boats stored right-side up, out of it's original packaging at the customer self-service line. Ensure all single-serve articles are stored inverted to prevent contamination.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug in dumpster. PIC stated that they are changing to another waste company at the end of this month. Ensure new dumpster arrives with drain plug in place.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have active ANSI food protection manager certification. PIC must have active ANSI food protection manager certification and be present during all hours of operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at front hand washing sink. CDI - PIC put new soap in dispenser. // 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink by 3-compartment sink. CDI - PIC refilled dispenser.

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. PIC could not provide written procedures for using time as a public health control. CDI - PIC e-mailed blank TPHC form and filled it out during inspection.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee preparing pizza was wearing bracelets on wrists. Food employees must not wear jewelry on their hands or wrists. // 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee preparing pizza was not wearing a hair restraint. 0 pts.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Clean dumpster area of leaves and trash. 0 pts.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floor in walk-in cooler and in room with 3-compartment sink. Clean walls in room near walk-in cooler. REPEAT

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. Cleaning needed in microwave. Clean microwave more frequently.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Buildup of trash and leaves around dumpster. Clean around dumpster. 0 pts.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean walls in back area and clean floors underneath and behind equipment. Clean physical facilities more frequently. REPEAT

2-102.12 (A) Certified Food Protection Manager. Observed no person present in establishment during with inspection able to produce copy of manager certification.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash can in front of hand sink, blocking sink. Location- in back room with three comp sink. CDI Trash can was moved. Repeat

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 multiple items with expired time stamps (pizzas, hamburger, chicken wings.)CDI All items voluntarily discarded.

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 spash and residue on splash plates of drink machines and underneath around nozzles, spilled liquid substance and food debris in the bottom of all reach-in freezers. Observed puddled water in reach in cooler behind registers. Clean and increase cleaning frequency to maintain clean. Repeat

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

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 debris and build up on mats in prep area/register area. Increase frequency of cleaning.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed an oven tray laying on top of the hand wash sink. CDI tray removed.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed two taquitos laying directly on freezer grate with no barrier. CDI PIC discarded items.

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 multiple items held on time with proper time marking but no written procedures. CDI PIC completed TPHC paperwork before end of inspection. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.11 Maintain equipment in good repair. - Observed torn gasket in RIC in cashier station. Repeat

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 spash and residue on splash plates of drink machines and underneath around nozzles, spilled liquid substance and food debris in the bottom of all reach-in freezers. Clean and increase cleaning frequency to maintain clean. Repeat

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

6-301.11 Provide soap for handwashing at each handsink. - Pf - REPEAT - Observed all 3 handsinks in food prep areas lacking hand soap. - CDI - PIC provided hand soap at each sink. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf - Observed two rags and a canned beverage stored in handsink in food prep area nearest cash register. Do not store any items in handsink. - CDI - PIC removed all items.

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 multiple (about 10) breakfast sandwiches in grab-n-go display case with discard date of 04/09/2023. Ensure labels are checked daily and items are discarded as appropriate. - CDI - PIC voluntarily discarded all items dated 04/09. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

4-501.11 Maintain equipment in good repair. - Observed inside of microwave to be severely cracked. Remove, repair, or replace.

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 spilled drink on counter near slushee machine and food debris in the bottom of all reach-in freezers. Clean and increase cleaning frequency to maintain clean.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Upon arrival to conduct inspection, no employee identified themselves as PIC. Employees all noted that PIC Kyle had left and there was no manager. When asked who was responsible for operating the food service, they indicated they were all working with the food but no one was the leader. CDI - through phone conversation with store manager Kyle, Bridgette was identified as in charge and she stepped in to assist with inspection thereafter.

2-102.12 (A) Certified Food Protection Manager. Observed no person present in establishment during with inspection able to produce copy of manager certification. REPEAT

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no hand soap available at hand sink in mens restroom. CDI - soap replaced. REPEAT

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic buildup on soda machine nozzles. Clean frequently to prevent buildup.

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 please visit: http://meck.co/FoodSafety 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 . Observed opened hot dogs and sausages in the reach in cooler with no date marking present. PIC was unaware of opening date of items. CDI - discarded. Observed thawed steak burritos in WIC with no pull from frozen/thaw date marking present. PIC noted they had been placed in WIC yesterday. CDI - date mark applied.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed that rodent control measures have been successful with no rodent activity present. Remove dead rodents from landscaping outside of front door / car wash area. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open for duration of inspection with no insect prevention in place. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some small flies present in front area near beverage station. Contact PCO for service.

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 hot dogs and buns stored on floor in WIC. PIC noted no food received in delivery today. Store food at least 6 inches off of floor.

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 and other utensils stored in bucket of sanitizer on prep table top. Do not store utensils in sanitizer or in standing room temperature water. Store utensils in a clean, dry, protected location and clean/sanitize at least every 4 hours.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed partially used bulk case of paper towel rolls on floor in back 3 part sink room. Towels not part of delivery. Store paper goods at least 6 inches off of floor.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed organic buildup on mens restroom toilet needs cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster open with exposed waste inside. Dumpster is not shared. REPEAT 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed several bags of trash on ground inside of dumpster enclosure. Store bagged trash in waste receptacles to prevent pests.

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 sticky buildup on floors under k of house bag in box soda area needs cleaning.

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 PIC present in establishment for first half of inspection unable to demonstrate knowledge of disease prevention and food code requirements. PIC is not a certified manager, was unable to properly answer questions with understanding of the Code, and priority violations were noted during the inspection. PIC is new manager and has not completed training. CDI - store manager with knowledge of code arrived during inspection and noted that management is in process of certification next month.

2-102.12 (A) Certified Food Protection Manager. Observed no certified food protection manager present in establishment during inspection. REPEAT

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. observed employee handling keypads, oven door handles, tablet, and other surfaces and then begin to don gloves to handle/package ready to eat food without washing hands. CDI - EHS directed employee to wash hands. Hands washed.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no hand soap available at hand sinks in either restroom or at hand sink in customer beverage area. . PIC noted that they have soap, however, the packaging does not fit their dispensers. CDI - PIC located and filled pump dispensers for hand sinks. REPEAT

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P. Observed employee commercially reheat egg rolls and prepared for packaging with internal temperature of 108f. Employee did not use thermometer to check product although it was present and accurately calibrated. CDI - egg roll returned to oven to heat to above 135f. EHS verified product at proper temperature prior to packaging for hot holding.

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 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed two containers of coleslaw in cold holding units with expired manufacturer date marking. Slaw in front line reach in cooler with Use By date of 3/1/22 and slaw in WIC with Use By date of 3/9/22. CDI - PIC discarded both.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed back of house sanitizer mixed in 3 part sink and sanitizer in bucket used with wiping cloths both at concentrations greater than 400ppm. Both solutions testing with levels too high to be recorded with test strips. CDI - solutions diluted to proper concentration.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed some accumulated litter on ground around dumpsters in enclosure. Improvement noted. REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both dumpsters open with exposed waste inside. Dumpster is not shared. Points reduced as significant improvement in overall condition and sanitization of the area is noted and pest control issues appear to be corrected.

2-102.12 (A) Certified Food Protection Manager. Observed no certified food protection manager present in establishment during inspection. REPEAT

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no written procedures for clean up of vomit or diarrheal event. CDI - corrected on by education of PIC. Flyers and written procedures left on site during inspection. 0 point deduction.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no hand soap available at hand sink in front prep area or in back area near 3 part sink. PIC noted that they have soap, however, the packaging does not fit their dispensers. CDI - PIC sent employee to store to purchase hand soap in pump dispensers so that hands could be properly washed.

3-304.15 (A) Gloves, Use Limitation. Observed employee consume personal beverage while wearing food handler gloves and then proceed to begin to package food items with same gloves. CDI - EHS directed employee to change gloves and wash hands. Gloves changed and hands washed.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed active rodent burrows in landscaping surrounding establishment. Improvement noted as the number of active burrows is significantly less, however, activity still present. Contact PCO for service. REPEAT

3-307.11 Protect food from contamination sources not specifically noted by code. Observed food items on prep surface directly underneath front area paper towel dispenser such that items exposed to drip from hand washing when paper towels obtained. Remove food items from area under towel dispenser or relocate towel dispenser to alternate location.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee packaging sandwiches for customer service with no hair restraint in use.

3-304.12 In-Use Utensils, Between-Use Storage. Observed in use utensils including pizza cutting board stored directly under paper towel dispenser in front prep area. Move utensils away from paper towel dispenser or relocate paper towel dispenser to alternate location to prevent contamination.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed multiple cases of single service cups stored directly on floor in retail area. PIC confirmed no delivery last night or today. REPEAT

5-501.17 Provide a covered waste bin in female restrooms. Observed waste containers in ladies restroom with no lids. Lids broken off of small containers. Provide covered waste containers for use in women’s restroom. REPEAT 6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed organic material present on toilet and hand sinks fixtures in restrooms. Clean. REPEAT

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed accumulated litter on ground around dumpsters in enclosure. Improvement noted, however, food and debris are sufficient to inhibit pest control efforts. Clean area to prevent pests. REPEAT

2-102.12 Certified Food Protection Manager - C. PIC is not certified food protection manager and no other person in establishment is certified manager.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no health policy available in establishment and PIC not knowledgeable about policy including reportable illnesses and symptoms. CDI- EHS educated employee on health policy requirements and left another copy of the policy onsite. REPEAT

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed hand sink near ovens not usable with items in and around the basin. EHS also noted that items including soda nozzles are being washed in the hand sink. CDI - PIC removed all items in and around the sink. EHS discussed with PIC that sink is to be used for hand washing only. Food contact items must be washed/rinsed/sanitized in back of house 3 part sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels available at either front of house hand sink. CDI - PIC replaced. REPEAT - Full 2 point deduction - Continued non-compliance with hand sink standards may result in implementation of a risk control plan or in permit action.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed frozen condensate drippage from compressor in upright back of house freezer pooled in open food items including corn dogs and tornados. Unclean drippage in direct contact with food. CDI - items discarded.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed various containers of opened/unwrapped/uncovered frozen food items in upright freezer. Protect food while in storage using wraps, covers, or other packaging.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black organic buildup on soda nozzles at customer beverage station.

3-501.19 Time as a Public Health Control - P,PF. Observed multiple sandwiches and packaged meat pies with either no legible timing in place or with expired timing present in heated grab and go cabinet. CDI - PIC pulled and discarded items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of purple chemical labeled as sanitizer under front counter shelving. CDI - PIC discarded. Ensure chemicals are labeled properly as to contents. 7-206.12 Rodent Bait Stations - P. Observed large quantity of rodent bait spread out on mulch landscaping of facility not contained in rodent station. Remove poisonous rodent bait from area or contain it in a covered, tamper-resistant station. Verification Required. Contact professional pest control operator for service.

6-501.111 Keep the premises free of insects, rodents, and other pests. Numerous active rodent burrows observed around perimeter of establishment in natural and landscaped areas. Contact professional pest control operator for service. 6-501.111 Controlling Pests - C. Excessive waste on ground in and around dumpster enclosure and other areas of property are creating rodent harborage. Clean waste from grounds of establishment to prevent pests.

3-305.12 Food Storage, Prohibited Areas - C. Observed frozen food items stored directly under active condensate drippage in upright reach in freezer. Do not store food under sources of contamination including condensation drips. 3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed pizza display case set up and in use for customer self service. Customer self service is not permitted from this equipment as the equipment does not provide effective protection of food once door is open. PIC noted that above store leadership directed him to continue to allow customer self service from the unit. Discontinue customer self service from this equipment. Verification Required.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cases of single service cups stored less than 6 inches off of floor on rolling carts in back areas. All food and food contact items must be stored at least 6 inches off of floor to prevent contamination. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup and sticky residue present on non food surfaces of back of house equipment needs cleaning. REPEAT

5-501.17 Provide a covered waste bin in female restrooms. All waste containers in womens restroom with no lid present. Lids broken off of two smaller containers. Repair/replace. 6-501.18 Cleaning of Plumbing Fixtures - C. Observed organic material present on toilet

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open with exposed waste present. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed multiple items and extreme litter and cardboard piled in dumpster enclosure and around on various other facility surfaces..

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 heavy buildup on flooring in back of house areas under and behind equipment. Sticky residue on flooring throughout back areas. Pooled dried syrup present on back of house flooring. REPEAT Organic residue and splatter present on wall surfaces in men’s restroom need cleaning. 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. Missing ceiling tiles near can wash in back of house. Replace.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no health policy onsite that illustrates symptoms, illnesses and restriction time affiliated with staff members becoming ill. CDI- EHS educated employee on health policy requirements and left a copy onsite.

6-301.12 Hand Drying Provision - PF Observed front prep hand washing sink lacking paper towels. CDI- paper towels were installed. REPEAT - 2 points.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Salsa was stated to of been in refrigeration since last night but lacked date mark. CDI- food item was back dated. -1.5 points.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Uplift boxed single service cups off floor. Observed cups on floor that contained liquid buildup. -.5 points.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove buildup from interior of microwave. REPEAT -.5 points.

6-501.12 Cleaning, Frequency and Restrictions - C Observed sticky buildup on floor near slush machines. Ensure facility is being properly maintained. General Comment: Facility did not have grade-card posted upon starting the inspection. A grade card violation will be issued and the manager is now aware that the grade card is to always be displayed and visible for patrons.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf/5-205.11 Maintain access to handsinks. Handsinks may only be used for hand washing .-P Observed items inside of hand washing sink in back prep area. Also observed same sink with no paper towels. CDI- PIC installed towels and removed items from the hand sink. - 1 point.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed plastic containers stored as cleaned with sticker film on them. CDI- Items were placed in 3 comp sink. 0 points.

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 food on floor in the walk in cooler. CDI- PIC relocated items of the floor. REPEAT -1 point. General Note: Even if delivery truck has delivered food, food items are still required to be worked off the floor in a timely manner to better protect against food safety.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean microwave near hot hold station in service area. Remove buildup from 3 comp sink. Observed buildup along the interior. -.5 points.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at the hand sink. CDI- PIC refilled soap dispenser. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink. CDI- PIC retrieved paper towels.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats throughout the facility.

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 food on floor in the walk in cooler. CDI- PIC relocated items of the floor.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit in the facility. VERIFICATION IS REQUIRED BY 6/29/19

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

6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign located at front hand wash or bathroom handwashes.

7-201.11 Store toxic materials to avoid contamination. -P Observed floor cleaner labeled as hazardous stored on drainboard of three compartment sink.

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 wearing hair restraint.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed toilet in mens room in need of cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with certified food protection manager certificate.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed small bucket in handsink in back area. CDI-PIC removed the item. REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in back area. CDI-PIC provided paper towels.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice chutes on beverage dispenser soiled with heavy build up of pink debris. REPEAT 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer dispensing 0 ppm of sanitizer at 3 comp sink. CDI-Sanitizer hand mixed to 200 ppm chlorine in sanitizer compartment. VR by 4/16/18

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bathroom cleaner stored in sanitizer container in the front area. CDI-PIC discarded the chemical properly and obtained a new sanitizer bottle for the front area.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips on site for chlorine. VR by 4/16/18

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food on prep surface in front area. Observed employee food and drinks on top shelf in reach in cooler behind counter about food for the public.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed broken/leaking cans stored in the rear handsink of the three compartment sink area. Items were removed during inspection.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice chutes on the beverage dispensing machine soiled with heavy build up of pink debris. Cleaned by PIC during inspection. Ensure that a regular cleaning schedule is established to prevent such accumulation.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxed hot dogs stored on the floor of the walk in cooler. Items were placed on an inverted soda rack by PIC during inspection. Ensure that all food products are stored 6 inches off of the floor at all times.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed container of cole slaw with an expiration date of 12/29/16. Item had far exceeded this date. Item was discarded by PIC. Ensure that use-by dates are being followed.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste receptacle in the womens restroom

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed extreme garbage build up in the dumpster area. PIC stated that she has already put in a request for another pick up, and that the usual pick up was missed by the waste company

4-501.11 Maintain equipment in good repair. Observed equipment from front service area leaking into floor in office area.

6-301.14 Post a handwash sign at each handsink. Observed no handwash signs at counter handwash and handwash in rear prep area. 5-202.12 Provide at least 100F water at handsinks.-Pf Observed mens room sink not at 100 degrees -0 pts transitional item. -

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 Written procedures for TPHC could not be located. Repeat violation.

5-501.15 Provide dumpster, waste containers that are of sound construction. Dumpster door missing and lids damaged. -0 points transitional item.

2-101.11 PIC shall be present during all hours of operation.-PF. Observed PIC not present during first half of the inspection. Facility is under a new permit and have until June 20, 2016 to have some with ANSI accredited food certification during all hours of operation.

5-202.12 Provide at least 100F water at handsinks.-Pf. Observed men's bathroom hot water at 67F. Verification required. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed front and back handsinks with plastic containers stored inside. CDI items relocated. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf.. Observed no paper towels at back handsink. CDI paper towels provided.

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 hot dogs that were opened and no dated. CDI item 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. Observed facility using time for pizza and wings and no written procedures. Verification required. Provided TPHC sheet.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed facility without a thermometer. Verification required.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed canned boiled peanuts, drinks, and coffee filters stored on the floor.

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