CIRCLE K#2723976

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 a container of open Pico in the lowboy unit with no date marking present. PIC stated that the Pico was opened yesterday. All other food items requiring date marking in the facility were date marked. -CDI- PIC back dated the pico. Ensure proper date marking on foods. 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 .

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed cart of prepped food items inside one of the beer coolers. Beer coolers are open to the customer to access cases of beer. EHS and PIC discussed methods of protecting the food against potential contamination from customers. -CDI- PIC moved the cart into the secondary beer WIC and placed a sign on the door that says employees only.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed chicken wings and pop corn chicken in the HH box below 135F. Ensure that all Hot Holding food is maintained at 135F or above. -CDI- PIC voluntarily discarded food below 135F 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 2 packages of hot dogs/Italian sausage with a prep day of tomorrows date 3/6/26. PIC stated that hot dogs were pulled from freezer and opened today. Ensure that day of prep reflect 1st day of prep (today). -CDI- PIC dated incorrectly date labeled foods for today. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on the lip of the 3-comp sink in between the Rinse and sanitize basin. Ensure that in use wiping clothes are held in sanitizer in between uses.

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 soil and residue present on the shelving, gaskets, and floor of the RIFs. Ensure non-food contact surfaces are cleaned and maintained as clean.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris and drink can in the handwashing sink. CDI PIC removed items from handwash sink.

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 sausage egg biscuit reheated to less than 135F. CDI PIC discarded.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a gap under the bottom of the back door.

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 pizza slicer stored on handwashing sink ledge unprotected and wet. CDI PIC took slicer to 3 comp sink to be washed.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. -Observed bucket stored in hand sink behind cash register. -CDI- PIC removed bucket. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf -Observed no paper towel at hand sink by coffee machines. -CDI- PIC provided paper towel at hand sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed chicken bites, chicken wings, and beef tornados holding below 135F in hot holding display case. -CDI- PIC placed items on TPHC to be discarded within 4 hours from reheat (time stamp on items shows 4 hour discard time). PIC stated items were reheated this morning, then left at ambient temperature for extended times before being packaged and placed in hot holding case, due to unexpected customer rush. EHS and PIC discussed ensuring foods are immediately packaged and placed in hot holding case after reheat. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-903.11(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 one box of single-service articles in dry storage stored directly on ground. -Points not escalated due to large improvement in single-service storage from last inspection.-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- Observed bag of pre-cooked hash browns in lowboy opened today, with the intention of holding it over 24 hours, without a date mark. -CDI- PIC added date mark. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-903.11(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 multiple boxes of single-service articles in dry storage stored directly on ground.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee food and drink in lowboy, stored above food for customers. -CDI- PIC moved employee items to lower shelf.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink behind front counter with discarded container of wrapped foods stored in it. CDI - PIC cleared handsink. -0-

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 container of beef hot dogs held past 7 day requirement (1/6/24-1/12/24) inside of the reach-in unit. CDI - Product voluntarily discarded. -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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf. Observed no means to test sanitizer concentrations. PIC states test strips have been ordered through supplier and ETA pending. VR REQUIRED. -0.5-

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. - P. Observed can wash missing it’s backflow prevention device. VR REQUIRED. -1-

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 general cleaning needed no floors inside WIC. Keep and maintain clean. -0-

REPEAT: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC not certified as a food protection manager. -1-

REPEAT: 6-301.11 Provide soap for handwashing at each handsink. - Pf. Observed empty soap dispenser at hand washing sink behind cash register. CDI - PIC placed more hand soap by the handsink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed empty towel dispensers at 2x hand washing stations. CDI - PIC replenished areas with paper towels. -2-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed sausage egg and cheese sandwiches at 130 F in hot holding. All other foods registered > 135 F. CDI - PIC voluntarily discarded product. EHS and PIC discussed about TPHC. 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. -0-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed no date on breakfast burritos inside walk-in cooler. PIC states that the foods were removed from thawing yesterday. CDI - Products date marked. -0- 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.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed multi-purpose solution spray bottle stored with beverages inside of the walk-in cooler. CDI - Bottle relocated to chemical storage area. -1-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed opened box containing chips stored on floor in back of facility. CDI - Box removed from floor. -0-

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 as a food protection manager. REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink near food prep area with discarded wrapped foods stored in it. CDI: PIC cleared handsink. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed empty soap dispenser in men's restroom. CDI: PIC placed more hand soap by the handsink. REPEAT

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 hotdogs in RI cooler with a date mark of 12/02. PIC stated that they haven't sold hotdogs in weeks due to the hot dog roller not working properly. CDI: PIC discarded items out of date.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of disposable cups being stored on floor. REPEAT

4-501.11 Maintain equipment in good repair. Observed hot dog roller equipment not functioning or being used. Keep in good repair.

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 standing water on floor in back area near WIC.

1 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 not certified and not able to answer all questions related to food safety and ooperation. CDI by instruction.

2 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. Repeat.

3 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed posted employee health policy did not include nontyhpoidal salmonella as reportable illness. Observed food employee not able do demonstrate knowledge of health policy and reportable illnesses and symptoms. CDI, updated employee health agreement emailed to PIC. Repeat.

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap provided at hand washing sink in store. CDI, soap provided.

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 single-service gloves stored at splash zone of hand washing sink behind counter.

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 beverage residue accumulating on floor and line of hoses near back office area. Observed some waster on ground leading to restroom.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed toilet in men’s restroom soiled.

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

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 not certified and not able to answer all questions related to food safety and ooperation. CDI by instruction.

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.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed posted employee health policy did not include nontyhpoidal salmonella as reportable illness. CDI, updated employee health agreement emailed to PIC.

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 single-service cups stored on ground.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed 3 compartment sink in need of caulk or sealing to adjoining wall.

6-302.11 Supply toilet tissue at each toilet. -Pf - Observed toilet tissue missing in women's restroom stall. CDI, toilet tissue provided. 6-402.11 Toilet rooms shall be conveniently located and accessible to employees during all hours of operation. Observed men's restroom out of order. PIC stated work order placed and using women's restroom as unisex.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed water damaged ceiling tile in hallway leading to walk in cooler. Repair. Observed baseboard tile peeling from canwash.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels missing at handsink behind counter and at hot roller station. CDI. Obtained.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf A few bottles of sanitizer, windex, and degreaser observed in unlabeled bottles. CDI. Labeled.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Pizza is being sold for customer self service without being individually packaged. EHS will verify no later than 7/1/21 that facility has revised serving methods of pizza to packaged or served by employee.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Interior and exterior of equipment in back of kitchen observed with food debris. Repeat violation.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one present with CFPM certification. Repeat violation.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels missing from front handsink. CDI. Paper towels obtained. Repeat violation.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one present with CFPM certificate. Repeat violation.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF No employee health policy present during inspection. A copy of employee health policy emailed to email on file. It is recommended to keep accessible copies in facility for staff to review.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels missing at front handsink near hot dogs as well as handsink in kitchen. CDI. Paper towels obtained. Repeat violation. 6-301.11 Provide soap for handwashing at each handsink. -Pf Soap missing from kitchen handsink. CDI. Soap obtained. Repeat violation.

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. Microwave interior observed heavily soiled.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Test strips observed expired as of May 2018. Obtain test strips that will effectively measure sanitizer concentrations. Inspector will return no later than 2/6/2020 to verify test strips have been obtained.

2-101.11 PIC shall be present during all hours of operation. PF 2-102.12 Certified Food Protection Manager - C There is no designated person in charge at facility. Employees at facility reported only one manager that was not present at today's inspection has any food safety knowledge. No one present at facility with CFPM Serv Safe/ANSI certificate. Repeat violation. Inspector will return no later than 11/14 to verify a PIC is present at facility.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at any of handsinks in kitchen or at handsink near hot dog station. 6-301.11 Provide soap for handwashing at each handsink. -Pf Soap dispenser not working in kitchen. Employees onsite did not have knowledge of where extra paper towels are stored or how to repair soap dispenser. Inspector will return no later than 11/4 to ensure soap and paper towels are at ALL handsinks. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Handsink in kitchen was blocked by large cardboard cutouts. CDI. moved.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no sanitizer available during inspection. Inspector will return no later than 11/14 to verify facility has sanitizer.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Employees onsite could not locate thin-probed thermometer. Inspector will return no later than 11/4 to verify thermometer is present and functioning.

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

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no handsoap at front counter handsink and sanitizer loaded in handsink dispenser near 3-comp sink. VR no later than 05/17/2019 to ensure facility has handsoap at all handsinks. REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink at front counter. -2-

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 buildup on the plate and walls of microwave. -1.5-

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use tongs at hot roller stored on dusty top of roller and on countertop. -.5-

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

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed front handsink no soap available. 10 day verification required .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed thermometer could not be located . 10 day verification required.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed drain plug missing.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present with food protection manager certification.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels available at prep room hand sink. CDI - Employee stocked paper towels. Repeat violation.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. One soda nozzle had dark build up inside; all other are clean. CDI - Staff pulled to clean.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Front door held open upon arrival to facility. CDI - EHS informed staff that the door cannot be held open; door closed.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. One box of single service cups on floor near back door and another box of lids on floor in prep room and becoming wet. CDI - Move cups to shelf; discard lids as source of water unclear.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dark build up from rubber gaskets of creamer coolers.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification. PIC is scheduled to take the class in the comming month.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels available at handsink in the prep area. CDI - Paper towels restocked.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Spray bottle of purple liquid under three comp sink. CDI - Labeled during the inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flys in prep room and by the drink fountains. Continue working with pest control service provider to eliminate pests.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Box of single service cups stored on floor by the back door. Relocate to shelf.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dark build up from rubber gaskets on creamer dispensers.

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 Multiple packaged smoothie drinks beyond expiration date and still in sales case; some with expiration dates from 5 months prior.

3-307.11 Protect food from contamination sources not specifically noted by code. Packages of tobacco products stored on cart with open packages of hot dogs in walk in cooler. CDI - Tobacco packages relocated to designated area.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Employees attested that they have signed the health policy agreement but had limitied knowledge and a copy of the information could not be produced. CDI - Health policy agreement handout left with facility to post in the prep area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Hot dogs on front rollers of right unit holding below 135F. CDI - Out of temp hot dogs discarded; facility will discontinue holding product on front rollers until unit is adjusted to hold at required temperature.

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 Two pre packaged sandwiches on shlef with discard date 8-9-16. CDI - Discarded.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Two boxes of single service lids stored on floor in dry goods area. Relocate these to a shelf.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chedderworst sausage and pepperjack sausage holding below 135F on front rollers of hot hold grill. CDI - Discarded; recommended that facility monitor temps of items on front rollers closely and discontinue stocking items to front rollers if unable to hold at 135F or above.

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 A few sandwiches and burritos with date marks from March in sales case; also, case of jimmy dean breakfast sausage in walk in cooler with no date and opened more than 24hrs prior. CID - All discarded; PIC indicated that the sandwiches are vendor items and possibly misdated by the vendor.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few house flys in prep room. Continue working with pest control service provider to eliminate pests.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Boxes of single service cups on floor in back rooms. Stock to shleves or elevate with plastic drink crates.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Wipe mold build up from gasket of half n half dispenser.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC could not locate health policy and had limited knowledge. CDI - Electronic copy of health policy agreement sent to facility to review with staff and post. Future violations will result in point deductions.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Hot dogs placed in walk in cooler 2 this morning to cool after walk in cooler 1 failed; at 4pm hotdogs still above 45F. CDI - Hot dogs discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Hot dogs left in cooler holding above 45F over night then relocated to walk in cooler 2 for later use. CDI - Hot dogs discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Hot dogs placed in walk in cooler 2 to cool while still in sealed packages and inside boxes. CDI - Hot dogs discarded due to subsequent violations; boxes and packages should be opened to allow air circulation during cooling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Bags of ice stored on floor of three door glass freezer. Elevate product above floor.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Boxes of single service cups stored on floor. Place product on shelves.

6-502.12 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. Minro cleaning needed on floors under equipment such as prep table and three comp sink.