CIRCLE K #2723941

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Pico De Gallo and Coleslaw above 41F in Condiments Flip Top Unit. Ambient temperature of unit at 54F. PIC noticed temperature issue this morning and placed work order and instructed employee to empty units and discard items within before EHS arrival. *CDI - PIC had employee pull all items within unit and voluntarily discarded 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). *Observed - Open container of commercially packaged Coleslaw date marked 07/20/26 in Condiments Flip Top Lowboy. PIC stated item should've been date marked for 7 days. *CDI - PIC voluntarily discarded items. *Observed - Open containers of Creamer date marked 07/06/26. Label indicates creamers are date marked for 14 Days. PIC stated this is not accurate and items should be date marked for 7 Days. *CDI - PIC realized issue and corrected date marking. 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 .

*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 - Taquitos and Sausage egg and cheese biscuits marked for discard at 9AM. *CDI - Employee removed and voluntarily discarded items.

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 - Cardboard box of single service cups located directly on the floor in back dry storage area.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM onsite during time of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- *Observed - Damaged box of Beer stored directly in basin of handwashing sink behind registers. *CDI - EHS removed a item from Handsink and educated employees on 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. *Observed - Inside of microwave with heavy build up. Clean frequently to avoid build up.

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 - Pizza, Breakfast Sandwiches and Taquitos held on TPHC past the times labeled on items. *CDI - Employee voluntarily discarded items past time parameters.

5-205.15 Maintain a plumbing system in good repair. *Observed - Stagnant water in Mop Sink.

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 in the hinges and bottom of lowboy cooler behind counter and multiple containers in clean storage area with stickers/sticker residue remaining after being cleaned.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed broken toilet, pallets, and others items in dumpster enclosure area.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed bowing ceiling above mop sink. REPEAT.

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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed opened container of coleslaw and sour cream in lowboy of toppings bar without date labels. CDI-PIC added date labels. 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 .

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed bowing in ceiling above 3 compartment sink and mop sink. PIC stated that remodel for building is scheduled for next month.

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. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 stickers and sticker residue on food containers that were stored 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 mattress in garbage enclosure area.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no written vomit and diarrhea clean up procedures in the establishment. CDI-EHS provided a clean up policy. -0

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.14 Post a handwash sign at each handsink. Observed broken hand drying machine in the men’s restroom. CDI-PIC placed paper towel roll and has service scheduled to fix hand drying machine prior to inspection today. Observed no hand washing sign at hand sink by the 3 comp sink. -1

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed nacho cheese sauce, chicken nuggets and wings, beef and chicken empanadas all under 135F9see temp chart). CDI-PIC voluntarily discarded products. Repeat -3. 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 .

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 the stickers and sticker residue on the bottom of multiple serving trays and the side of a few plastic containers. Repeat -0.5.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. No CFSM was present at the establishment at the time of the inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed can opener stored as clean with large amounts of build-up on the food contact surface.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed chicken tornados held at 127F. CDI - PIC stated that the tornadoes were prepared within an hour of my arrival. PIC reheated chicken tornadoes to 165F.

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 the inside of the Reach-in cooler below the prep cooler in need of cleaning due to food residue and build-up.

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

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no vomit/ diarrhea plan. CDI- EHS gave copy on site.

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 box of sausage links and opened bag of boneless chicken wings without date in front reach-in cooler. CDI: PIC dated products properly.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed quat sanitizer in spray bottle and set up at 3-comp sink too strong well above 400ppm and turning test strip bright green. CDI: sanitizer was diluted to proper concentration.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC over food handling.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM on site.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no vomit/ diarrhea plan. CDI- EHS emailed plan to PIC.

4-501.11 Maintain equipment in good repair. Observed freezer in the back kitchen over icing.

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 upper plates of coffee machines in need of cleaning. Observed microwave in need of cleaning.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf OBSERVED a spatula in the handwash sink behind front register. CDI. Spatula was moved to 3 comp sink.

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 OBSERVED classic dog, angus beef, and gouda smoked sausage all cooling in covered containers in the walk in cooler. CDI. Lids were vented to reduce temperature.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf OBSERVED no thin probe thermometer on site. VR within 10 days.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. OBSERVED cleaning needing to be done in the microwave underneath boiled peanuts and inside the condiment station.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf OBSERVED handwash sink reaching a high of 78F. PIC put in a work order and a verification visit will need to be made within 10 days.

5-205.15 Maintain a plumbing system in good repair. OBSERVED 3 comp sink temperature meeting hot water demands when hand wash sink next to it water is running. VR within 10 days needed to ensure technician corrects this issue.

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.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at front handwash. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at front hand wash. 10 day verification required.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot dogs and sausages on rollers at less than 135 degrees . CDI roller unit malfunctioning discarded products and took unit out of service until repairs can be made. 10 day verification required.

4-501.11 Maintain equipment in good repair. Observed roller unit unable to reheat and maintain proper temperatures and in need of repair. Observed cutting board on condiment prep unit in need of replacement or resurfacing .

5-204.11 Handwashing Sinks-Location and Placement - PF Observed no hand sink in front food prep area only hand wash in proximity to front food prep area which in through a closed door greater than 25 feet away in rear kitchen. Observed sink exists in front service area but is not set up as a handwash. PIC stated she could install soap and paper towels and make it a handwash. 10 day verification required.

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 spicy chicken sandwhiches and corn dogs on tphc held past expiration time on listed on package. CDI discarded. Repeat violation

4-501.11 Maintain equipment in good repair. Observed water heater leaking into rear kitchen floor.

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 containers of hot dogs, beef sausages, pork sausages and taquitos without a date mark. CDI PIC added date labels.

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 not marking start or end times on pizza held on TPHC. Facility was not maintaining time logs. CDI PIC voluntarily discarded pizza.

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

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at back handsink. CDI- Soap provided. REPEAT.

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

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at sink in kitchen. CDI- Soap provided.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Chicken salad sandwhich on shelf had a discard date of 6/29. CDI- Product discarded.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Bottom of standing freezer and microwave dirty. Clean.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Unable to confirm if bulb above hot sandwhiches is shatter-proof. Facility must confirm and if not, either replace with shatter proof bulb or provide shield.

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 Facility is holding hot dogs and hot sandwhiches on TPHC per corporate policy. No end times written for sandwhiches. No written procedures observed. CDI- Times written and TPHC form given.

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

6-301.11 Provide soap for handwashing at each handsink. - No soap was dispening from dispenser in men's room. PIC stated dispenser was broken. CDI- A temporary soap was provided. PIC will fix dispenser.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed coffee boxes stord on floor in dry storage area as well as drinks on floor in WIC. Keep all food off the floor.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Microwave was dirty. Clean microwave.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Facility did not have an employee health policy depicting all symptoms and illnesses. CDI- A copy was e-mailed to facility and explained to PIC. No points deducted.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some flies in back storage area.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed to-go boxes and cup lids uncovered and exposed to contamination. Cover all exposed single-use articles.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee beverage stord on beer boxes in back room and employee food and drink unmarked in cooler.