CIRCLE K #2723924

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site during all hours of food preparation and handling. Repeat. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed various TCS foods holding below 135F during inspection. See temperature chart. CDI - Items voluntarily discarded. Facility holds all hot food on four hour time limit for quality. REHS provided TPHC form should they choose to switch to TPHC. 0 pts. 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 three compartment sink clogged and unable to be used to w/r/s utensils and equipment. Facility opted to voluntarily cease food operations until repair. Maintenance contacted during inspection. REHS to make follow up visit after repair. 1 pt.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed various employee belongings being stored above or in conjunction with customer foods. Ensure all employee belongings are stored in a manner that does not promote the contamination of customer foods. 0 pts.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite during inspection. 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. Observed no soap at back hand sink. VERIFICATION REQUIRED. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at back hand sink.REPEAT VERIFICATION REQUIRED.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed pizza cutter and multiple sets of tongs with food debris while being stored as clean. CDI: Items were placed to be rewashed. 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 .

REPEAT 3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed apples in basket for customer self service not covered with Saran Wrap or other packaging. VERIFICATION REQUIRED.

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 build up of food debris in bottom of reach in freezers. Clean as needed.

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

REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels at the front hand sink. Observed items placed on top of the back storage hand sink. CDI - Paper towels were provided and items were removed.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink microbial growth inside of one drink machine ice chute.

REPEAT 3-306.11 Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING; counter, service line, or salad bar FOOD guards; display cases; or other effective means. (P) Observed unwashed / unwrapped apples in a basket for consumers. CDI - A “Wash Before Consumption” sign was placed on the apple basket.

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 ice and food debris inside of the condiment cooler.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed a missing drain plug on the left side dumpster.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed an open employee drink cup stored on the side of the kitchen hand sink.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed an employee drink and bag of wings stored on the side of the kitchen hand sink. Observed missing paper towels at the kitchen hand sink. CDI - Items were removed and napkins were provided for hand drying.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed open hot dog packages with missing date marks. CDI - Packages were dated for when they were opened.

3-306.11 Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING; counter, service line, or salad bar FOOD guards; display cases; or other effective means. (P) Observed unwashed / unwrapped apples in a basket for consumers. CDI - A “Wash Before Consumption” sign was placed on the apple basket.

REPEAT 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee preparing food without a hair restraint. Improvements made from previous inspection.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed a missing drain plug on the left side dumpster.

6-301.14 Post a handwash sign at each handsink. Observed missing handwash sign at the back kitchen hand sink and women’s bathroom hand sink.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food with no hair restraints. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food with watches and ornate rings.

3-302.15 Wash fruits and vegetables prior to use. A sign informing customers to wash ready-to-eat foods before consumption must be available. Observed no sign to wash grab-n-go apples before consumption.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors and lids. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed a broken drain plug on the right side dumpster.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P: Employee turned hand sink faucets off with clean hands. Use a barrier such as a paper towel to turn off faucets. CDI- corrected employee and hands washed.

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: commercially prepared chicken wings had one piece reheated to 102.0 F for holding. CDI- placed back into heating equipment for a few more minutes and all reached 177.0 at least.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P : chicken wings in hot hold grab n go were below 135.0 F. Refer to temperature chart. CDI- wings discarded voluntarily. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Commercial cole slaw not date marked. CDI date marked with previous day’s date; when container was opened. 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 .

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager present having completed an ANSI accredited food protection course for managers. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

2-501.11 Clean-up of Vomiting and Diarrheal Event. EHS emailed facility guidance document for vomiting and diarrheal plan.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed tomato salsa cold holding at 45F. CDI, salsa placed in walk in cooler to rapidly chill.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids opened during time of inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Drink stored on top of cabinet

4-602.13 Nonfood Contact Surfaces - C Some bottom of coolers in need of cleaning

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf dishes in handsink. CDI- removed, cleaned

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Beer on floor in WIC. Keep off floor.

4-602.13 Nonfood Contact Surfaces - C Inside of microwave in need of cleaning.

6-301.12 Hand Drying Provision - PF Paper towels was missing at back hand sink. CDI- . Paper towels were placed at hand sink(s) as needed. Paper towel dispenser is needed for back prep hand sink. REPEAT - 2 points. 6-301.11 Handwashing Cleanser, Availability - PF No hand soap was available at front prep hand sink. CDI- soap was added by manager during the inspection..

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Facility was out of quat sanitizer. PIC stated that sanitizer will be delivered by the end of day. CDI- EHS and PIC made bleach sanitizer as an alternative. EHS left chlorine test strips onsite so that adequacy can be checked accurately. -1.5 points.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies along front store area in the back where the 3 comp sink is located. Have the pest control service provider come onsite and treat facility. - 1 point.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on surface near creamer and half and half dispenser. 0 points.

5-501.17 Provide a covered waste bin in female restrooms. 0 points.

6-501.12 Cleaning, Frequency and Restrictions - C Observed flaking wall paint adjacent to the 3 comp sink. and can wash area. Remove black mold from caulking associated with the 3 comp sink. Repair damaged walling near the can wash sink, repair damaged floor surface areas. Deep cleaning is needed on the facility throughout. REPEAT - 1 point.

6-301.12 Hand Drying Provision - PF Paper towels were not accessible in the dispenser at the front hand sink. Paper towels near the back hand sink were in proximity but without a dispenser. CDI- Paper Towels dispenser was adjusted at front hand sink so that paper towels were accessible. Paper towel dispenser is needed for back prep hand sink. REPEAT - 2 points. 6-301.14 Post a hand wash sign at each handsink. All hand washing sinks were missing hand washing signs. Install hand washing signs at all sinks used by food employees. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cut hot dogs were stored on the prep surface at < 135 degrees. CDI- Hot dogs were stated to not be out longer than 4 hours prior to being reheated in the microwave for >165 degrees. -1.5 points

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Cut hot dogs that were used for Promo sampling were being stored outside of the sneeze guard and in possible contamination areas. CDI- PIC removed hot dogs after they were reheated and placed them in the hot box. PIC stated that they will be in the hot box associated with the hot dog cooker moving forward. - 1 point.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean and better maintain soiled microwave used for customers. 0 points.

6-501.12 Cleaning, Frequency and Restrictions - C Observed soda syrup located on the floor in the back prep area near soda carbonator machines. Observed flaking wall paint adjacent to the 3 comp sink. and can wash area. Remove black mold from caulking associated with the 3 comp sink. Repeat -.5 points. General Comments: Keep paper towels installed at all hand sinks. This has been a violation on the past 4 inspections

6-301.11 Handwashing Cleanser, Availability - PF Soap was missing at front prep hand sink. CDI- PIC installed soap at hand sink as needed. Keep all sinks stocked with hand cleanser. REPEAT 6-301.12 Hand Drying Provision - PF Paper towels were missing at the front hand sink. Paper towels near the back hand sink were installed but without a dispenser. CDI- Paper Towels were installed at front hand sink. Paper towel dispenser is needed for back prep hand sink. REPEAT 6-301.14 Post a handwash sign at each handsink. All hand washing sinks were missing hand washing signs. Install hand washing signs at all sinks used by food employees. m

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P PIC stated that tongs used for customer food prep located in customer ser4vice area are cleaned once a day. Ensure that all food contact utensils shall be cleaned a minimum of every 4 hours.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Pico stored in customer self service cold hold station was cold holding above 45 degrees. CDI- Pico was moved to walk in cooler to cool down. (

7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P Quat sanitizer bottle was over 400 ppm when checked. CDI- Quat sanitizer was diluted with water for adequacy. Quat shall

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

6-501.12 Cleaning, Frequency and Restrictions - C Observed soda syrup located on the floor in the back prep area near soda carbonator machines. Observed flaking wall paint adjacent to the 3 comp sink. and can wash area. General Comments: Keep paper towels and soap installed at all hand sinks. This has been a violation on the past 3 inspections.

No certificates present. Only employee who claimed to have completed training, Brandy Caudillo, left within about 10 minutes of my arrival. 2-101.11 PIC shall be present during all hours of operation. -PF Repeat

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF No employee health policy posted, employees present did not know about employee health policy. Repeat

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed no soap at front handsink or at back handsink, no disposable hand towels at front hand sink, no towel dispenser at either sink. Need to get proper handsoap at all sink, proper towel dispenser at all handsinks. Repeat.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed hot water at both bathroom handsinks only got to 75F. Must be minimum of 100F for handwashing. 6-301.11 Handwashing Cleanser, Availability - PF No handsoap at back or front handwash sinks. - Repeat 6-301.12 Hand Drying Provision - PF No single service hand towels at front handsink. CDI by placing towels there. Still need towel dispenser.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cole slaw and salsa/pico with tomatoes at 48F. Ice bin below food had water not touching pans to maintain proper temperature. CDI by removing and disposing of food. Still need to visit to check for proper cold holding procedure.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection mananger on duty at time of inspection. Repeat violation

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed PIC could not produce employee health policy. 10 day verification required.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed front handwash has been removed thus hands cannot be adequately washed during food preparation. Repeat violation 10 day verification required if not corrected 30 day intent to suspend permit will be issued.

5-203.11 Handwashing Sinks-Numbers and Capacities - PF Observed front handsink has been removed . 10 day verification required or 30 day intent to suspend permit will be issued. Repeat violation 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed rear office hand wash with bags stored in sink. CDI removed bags. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at rear handwash at time of inspection . CDI soap taken from retail shelf to supply handwash.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed three buffalo sausages at 127 degrees. CDI reheated .

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 sausages in walk in cooler in open packages not datemarked and pico was open and PIC had no idea when opened. CDI items marked and pico discarded.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed apples being offered for sale are unwrapped. Repeat violation

4-302.14 Sanitizing Solutions, Testing Devices - PF Observed no test kit available for testing proper sanitizing solution strength. 10 day verification required.

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

2-301.11 Keep hands and arms clean. -P Employees unable to properly wash hands since handwash has been removed from front service area.

5. -202.12 Handwashing Sinks, Installation - PF Observed handwash sink in front service area has been removed. 10 day verification required.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed apples not being wrappped and offered for customer self service from basket. 10 day verification required.

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

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handwash at time of inspection. CDI soap provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at time of inspection at rear handsink. CDI paper towels provided.

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 weiners , pepper jack sausages and smoked sausage in opened packages or plastic bins with no datemarking. CDI by instruction.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No staff present able to provide food safety cerification.

6-301.11 Provide soap for handwashing at each handsink. -Pf No hand soap at rear hand sink. CDI-restocked

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed ants in 3 comp sink.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed facility unable to provide test strips for sanitizer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed racks in walk in cooler with stuck on debris.