CIRCLE K#2723950

6-301.14 Post a handwash sign at each handsink. EHS observed missing hand washing sign in men’s restroom. CDI - EHS provided PIC with additional signage. (0)

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. EHS observed three boxes of single service items stored on the floor. PIC stated a truck has not arrived yet today. EHS advised to store single service boxes 6 inches off the floor. (0.5)

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. EHS observed missing drain plug at one of the dumpsters. Replace. (0)

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. EHS observed porous ceiling tiles in back storage area and above three compartment sink. EHS advised that the ceiling tiles will need to be replaced with smooth ceiling tiles so that the surface is smooth and easily cleanable, as well as non-absorbent. REPEAT. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. EHS observed floor trimming coming off the wall near the can wash. 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. EHS observed flooring throughout back area soiled with debris and residue. EHS observed can wash flooring and walls covered with black residue. Increase cleaning frequency to avoid accumulation. (0.5)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed personal clothing stored on hand sink splash guard and on top of single service boxes in back area. EHS also observed open container of food from home for employees stored above RTE foods. EHS observed no designated area for employees stored belongings during inspection. PIC stated a designated area will be created. (0.5)

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. EHS observed written procedures for TPHC missing information specific to the food being discarded after four hours and how the food shall be labeled with end times. EHS discussed procedures with PIC and facility is doing the process correctly. CDI - PIC filled out county TPHC form to have onsite moving forward. (0) TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. EHS observed pre-cooked chicken breasts in low boy reach in stored in plastic grocery bags. Chicken was removed from original package and placed in these bags for storage to be reheated later. EHS discussed approved food storage bags that can be used. CDI - PIC removed chicken breasts from grocery bags. (0.5)

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. EHS observed porous ceiling tiles in back room where three compartment sink is located. These ceiling tiles are perforated and not easily cleanable. Replace. (0)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed accumulation of residue inside ice chutes at soda dispensers. Increase cleaning frequency as needed. (-0.5)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF EHS observed no process or procedure for ensuring new employees are trained in reportable symptoms/illness; PIC states they would explain to employees the rules if they try to call out sick. EHS observed EHP signage, but not compliance in ensuring employees are informed. 10 day VR required. (-0) For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink with coffee inside basin. CDI- PIC sanitizes basin and will use for hand-washing only going forward. (-1)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple Italian Deli Sandwiches between 42F-45F in the center grab-and-go, all RTE sandwiches in the WIC at 42F-44F, and refrigerate-after-opening margarine spray on prep counter at room temperture. CDI- PIC voluntarily discards items. See comment. (-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 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 is not been labeled, or if the label is incorrect. -P Observed chili in warmer with manufacturer use by date of 07/01/2024. CDI- PIC discards chili. (-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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed many fruit flys in back dish and dry storage area. Increase frequency of pest management visits. (-0)

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed unwrapped oranges and apples inside grab-and-go bowls on display near front door. 3 day VR required. (-1)

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 fountain drink lids stored inside visibly dirty containers with dust and food debris.(-.05)

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 inside ice chute at fountain drink dispensers on left hand side and food debris on top of front counter lowboy. EHS recommends increased cleaning frequency. (-.05)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed Wings in Front hot display case temping at 115. CDI PIC voluntarily discarded wings. -1.5 points 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 .

5-205.15 Maintain a plumbing system in good repair. EHS observed overflow of water from 3 comp sink drain leaking onto floor. PIC states that 3 comp sink will be getting fixed. - 0 points

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed items stored in and around front counter handwashing sink. CDI-PIC moved items. 6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handwashing sink back in dish washing area with no soap or paper towels. PIC replaced items.CDI

5-502.11 Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. Observed cardboard dumpster full/overflowing. Recommend more frequent refuse disposal scheduling.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF. Observed posted health policy missing E. coli. PIC was not able to list symptoms and illnesses from memory. Training for employees is done on the computer through corporate programs. CDI - EHS provided updated health policy. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed no V/D procedures during inspection. CDI - EHS provided V/D procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 breakfast sandwiches in WIC with 8 day date marks from 4-19 to 4-26. Sandwiches are received and stored frozen. Date mark for 7 days with thaw date as day 1. CDI - PIC will monitor dates and discard items by day 7. Labels are printed on the computer and cannot be adjusted within the facility. 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(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 two boxes containing single use cups stored on the floor in dry storage room.

REPEAT: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P. Observed bottom section of grab & go hot station unable to maintain product > 135 F. Refer to temperature chart. Ambient temperature recorded at 125 F. Also observed cheeseburger pizza at 129 in hot holding. CDI - Pizza re-heated > 165 F. Remaining products voluntarily discarded.***3-DAY VERIFICATION REQUIRED.

4-501.11 Maintain equipment in good repair. Observed walk-in cooler door unable to self close. Also observed walk-in cooler door with split gasket. Repairs needed.

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 cleaning needed underneath tornado hot holding roller station.

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 detached baseboard right of walk-in cooler. Repair.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed entire top shelf of grab & go hot station hot holding beef & cheese empanadas < 135 F. Staff had just placed products into unit 10 minutes prior. CDI - All products taken to be re-heated and PIC adjusted thermostat. EHS observed temperatures > 135 F after 10-15 minutes.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed incomplete V&D clean-up kit in facility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided to the email address on file.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark brown build up on non-food contact surfaces of cold brew coffee machine beside hand washing sink and soft drink machine. Recommend thorough and higher frequency in cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several foods such as sausage egg & cheese sandwiches, chicken & swiss sandwiches and angus burgers cooling between 45- 46 F inside back end of beverage walk-in cooler (WIC). Ambient temperatures at back end between 45-46 F while temperatures at front end of walk-in cooler were between 37-40 F. PIC states that the back end refrigeration vents share the same compressor. Also observed boiled eggs above 41 F at grab & go display case; ambient temperatures of this unit recorded at 55 F; PIC states that the item was placed into the unit prior to EHS arrival. CDI - Boiled eggs taken to front end of WIC, products found cooling in back end of WIC relocated towards the front end of unit; EHS observed temperatures drop towards 41 F during inspection. PIC has contacted technician to service both WIC and grab & go. 3-day VR REQUIRED.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed water bottles stored on the floor in back hall way. CDI - Items removed from floor.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with CFPM that is expired. PIC states they are in the process of finding a proctor to take exam. - 0 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed whole milk, half and half, and creamer at cream dispenser next to coffee machines at 42-43F. CDI - Items placed on TPHC for the remainder of the morning rush. PIC noted they are due for a new machine. A VR will occur no later than 2/19/2021 to ensure compliance. - 1.5 -

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 pizza being held on time with no procedures present. CDI - EHS filled out TPHC form with PIC. - 1 -

7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle of sanitizer stored next to buns on prep top. CDI- Sanitizer removed. - 0 -

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee prepping food with bracelet on. - 0 -

4-501.11 Maintain equipment in good repair. Observed gasket not attached at creamer dispenser. - 0 -

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on and around milk and creamer nozzles at creamer dispenser. - REPEAT - 0.5 - ** Points not escalated due to improvement from last inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Obsreved employee jacket stored on top of food by pizza oven. CDI - Jacket removed. 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink stored next to facility food items in reach in cooler. CDI - Drink removed. - 0 -

6-301.11 Provide soap for handwashing at each handsink. -Pf: Supply soap at hand sink near pizza oven. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: Supply paper towels at hand sink near oven. CDI- soap and paper towels provided until dispensers arrive.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed soda syrup lines on floor in back area. 3-306.11 Protect food on display using shields, packaging, or other effective means. -P: Observed unwrapped apples stored in baskets near cold sandwich case. CDI- educated on protecting apples. Wrapped.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on and around nozzles on milk/creamer, cold brew coffee, and soda drink machines.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed ceiling tile above oven water stained and bulging. ***NOTE*** Facility has had a small remodel, added warmers, oven, sink behind counter near cashiers. MOD stated remodel took place 2 months ago (july). Email sent to Senior EHS for guidance on permit actions.***

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 TPHC for TCS foods (burgers, hot dogs, sandwiches, etc.) hot holding without begin and end times labeled. PIC stated that it was placed at 12pm during lunch. CDI EHS discussed proper TPHC procedures and PIC provided a time log.

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 packaged drinks stored on the floor throughout the facility. Ensure to store off the floor to prevent from contamination.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed several boxes of single service items stored on the floor. Ensure to store single service items at least 6 inches off the floor. Repeat violation.

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 floor beginning to crack, making it no longer easily cleanable. Observed standing water on the floor of the dry storage area. PIC stated that a leak caused excess water and has been repaired. Repeat violation.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign in the men's restroom. A handwashing sign must be at every handsink used by employees.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hamburgers hot holding below 135F. See temperature chart. Ensure all TCS foods are maintained at 135F or above while in hot holding. CDI- Burgers reheated to 165F.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of window cleaner with no identifying label. CDI- Spray bottle properly labeled.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed several boxes of single service items stored on the floor. Move single service items at least 6 inches off the floor. Repeat violation.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on shelves, inside coolers, and on equipment throughout facility.

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 floor beginning to crack, making it no longer easily cleanable. Several ceiling tiles in the dry storage area are broken or have holes. Repairs needed.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at either hand sink. CDI PIC provided paper towels. Observed food debris in hand sink by coffee station; make sure food employees are only using sink for washing hands. CDI Discussed with PIC, will follow up with training.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of chili and cheese being stored on floor under shelf. Make sure to store at least 6 inches off the floor.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed open boxes of single service (cups, silverware etc) being stored on floor and under shelving. Make sure to keep at least 6 inches of the floor. REPEAT

4-501.11 Maintain equipment in good repair. Observed back reach in unit with rust accumulating in bottom. Make sure to keep in good repair. REPEAT Points not escalated due to minor issue (food remains in boxes and closed packages); however want to ensure equipment is in good repair to ensure not a potential contamination as rust continues to accumulate.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open and missing lids. Make sure to keep closed. REPEAT

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed back floor relatively near ware washing starting to crack; not easily cleanable. Keep in good repair. REPEAT

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed facility without any sanitizer at 3 compartment sink or in the building. CDI Showed PIC how to use chlorine as sanitizer and provided a few test strips. All items washed today will be rewashed, rinsed and sanitized. VERIFICATION REQUIRED.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheese and pepperoni tornados hot holding below 135. CDI Items placed on hot holding within last hour; able to reheated to 165.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Did not observe a thermometer during inspection. VERIFICATION REQUIRED.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing bracelets and rings with stones. Make sure to remove all jewelry other than a plain wedding band to faciliate hand washing.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service being stored on the floor. Make sure to store off floor minimum of 6 inches.

4-501.11 Maintain equipment in good repair. Observed rusted shelves in back room reach in unit. Make sure to keep in good repair. REPEAT.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Did not observe any test strips for chlorine. VERIFICATION REQUIRED.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open and missing lids. Make sure to keep closed. REPEAT Pts escalated

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 back floor relatively near ware washing starting to crack; not easily cleanable. Keep in good repair.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer bottle of quat sanitizer for food contact surfaces reading less than 100 ppm. CDI Sanitizer solution of quat was changed out to 200 ppm.

4-501.11 Maintain equipment in good repair. Observed some rusting shelves in reach in unit, back room. Make sure to repair/replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris in front reach in unit and reach in unit in back rooms. Observed food debris in gaskets of reach in units up front. Make sure to increase cleaning frequency. REPEAT.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on trash receptacle. Make sure to keep doors closed. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed drain plug missing on recycling bin. Make sure to have drain plug replaced. REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed bottle with sanitizer labeled as water. CDI bottle dumped.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed front reach in unit that was soiled on the interior.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug on recycling bin.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed boileed peanuts at 130 degrees. CDI unit turned up and 135 degrees reached.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed reach in refrigerator in rear prep area does not have internal thermometer.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle in ladies room.