CIRCLE K#2723944

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC not certified. Manager stated certified PIC out of town for training. CDI by instruction. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf - Observed PIC not knowledgeable regarding cold holding and hot holding requirements and demonstrate knowledge. CDI by education and informing of requirements .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - observed chicken wings and chicken crispy bites hot held below 135 degrees F. See temperature observation chart. Repeat. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - observed sourkrout and slaw cold held between 70-71 degrees F and observed cold hold unit not turned on. CDI, items voluntarily discarded. Repeat. Risk control plan may be requested if facility not in compliance next inspection as several inspections completed and repeat violations observed. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door left open for duration of inspection.

4-501.11 Maintain equipment in good repair. Observed cold held condiment station not turned on and not maintaining TCS foods at required temperature.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed clean drainboard of 3 compartment sink collecting debris and soil..

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed garbage collecting near back door and back door left open.

5-202.12 Provide at least 100F water at handsinks. Observed handwashing sink near ware washing sink not only reaching 66 degrees F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chicken wings hot held between 122-123 degrees F and chicken sandwiches hot held below 135 degrees F. CDI, foods voluntarily discarded. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico and slaw cold held between 43-49 degrees F. CDI, items voluntarily discarded . Repeat. 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 .

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 at all times of food preparation and handling. Repeat. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash can blocking handsink behind cash register counter. CDI - Trashcan moved. Repeat. 2 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico de gallo and cole slaw in condiment station holding above 41F during inspection. See temperature chart. CDI - Items voluntarily discarded. Repeat. 1.5 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 .

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. 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf 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 no written procedures on site for holding hot foods on TPHC. Observed no label on roller grill items and pizza slices in pizza case. Observed chicken sandwiches in sandwich case and mini pizza in pizza case being held past their allotted time during inspection. TPHC form provided during inspection. Employee able to verify when pizzas and roller grill items were placed on time and recorded. Items past allotted time voluntarily discarded. 10 day VR for written procedures being completed and properly followed required. 1.5pts. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no working thermometer on site during inspection. Acquisition necessary. 10 day VR required. 0.5 pts.

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. CFPM must be on site while food preparation and handling takes place. Repeat. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash can in front of handsink during inspection. CDI - Trashcan was moved. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinse food debris off of container in handsink during inspection. CDI - EHS educated employee on appropriate handsink use. Employee brought all equipment to three compartment sink to finish being cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Pico de Gallo in customer self serve station holding at 44F during inspection. CDI - Employee discarded. 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 .

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee lunchbox being stored above customer food in lowboy unit during inspection. CDI - Employee moved.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager onsite during inspection. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 containers of chicken bites hot holding at 110 and 113F in customer grab and go hot holding unit. CDI-PIC discarded chicken bites 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed 4 various spray bottles of chemicals stored hanging over the front hand sink. CDI-PIC relocated chemical bottles on bottom shelf.

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 interior of microwave in need of cleaning to remove food debris and countertops beside drink dispensers needing cleaning to remove dried syrup buildup on counter tops

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager onsite during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 2 containers of hot dogs and 2 containers of bratwursts with the wrong prep date. PIC was able to confirm when items were opened. CDI: PIC placed correct dates on items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 PIC did not have certification as a food protection manager. A certified food protection manager shall be present at facility during all hours of operation. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed empty paper towel dispenser at hand sink in back storage area next to 3 compartment sink. CDI: Paper towels were stocked by PIC

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed 0ppm of quat sanitizer in sanitizer compartment of 3 compartment sink. CDI: PIC drained compartment and refilled with sanitizer measuring approx. 200ppm quat.

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: 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 . Observed a container of pico de gallo being stored in low boy cooler behind front counter with no date mark. CDI: PIC stated pico de gallo was opened yesterday and placed a date mark on item. REPEAT. Points not escalated due to improvement since last inspection and overall good date marking system in place.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Only employee at time of inspection stated she was not the PIC and contacted store manager at time of inspection to come to facility. Store manager said he was unable to come. Employee was unable to answer EHS questions on employee health. CDI: EHS provided education on employee health.

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 Employee on duty did not possess food protection manager certification. REPEAT

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 Employee could not answer EHS questions on required symptoms, illnesses and could not locate employee health policy for facility. CDI: EHS provided print outs to employee

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 Employee could not locate written procedures for vomiting or diarrheal clean up. CDI: EHS provided copy.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed opened bags of chicken tenders, hash browns, corn dogs, egg rolls, beef taco's and chicken taco's without date marks. CDI: EHS spoke to store manager via phone call who instructed employee to voluntarily discard items.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths used to clean counter not being stored in sanitizer bucket between use.

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 No employee present with ANSI food protection manager certification. At least 1 employee with certification shall be present during all hour of operation. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY PIC demonstrated how they mix quat sanitizer in 3-compartment sink to wash dishes. Solution measured less than 150 ppm. Use test strips to ensure the sanitizer concentration is 150-400 ppm. CDI - Sanitizer added until it read 200 ppm. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Ham and Swiss sandwiches and cheeseburgers in walk-in cooler measured 45F. TCS foods in cold holding must measure 41F or less. Store TCS food further into cooler as these sandwiches were stored directly beside the door. CDI - Sandwiches were thawed this morning so EHS allowed them to reheat them for lunch. 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 . 1 pan of hot dogs had a discard date and time of 6-15 at 8AM and had not yet been discarded. Discard TCS ready-to-eat foods within 7 days of opening and thawing. CDI - Hot dogs discarded. 0 pts.

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 No employee present with ANSI food protection manager certification at establishment during inspection. At least 1 employee with active ANSI food protection manager certification shall be present during all hours of operation.

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 Person in charge was not aware of employee health policy at establishment. The PIC shall ensure that employees are aware of their responsibility to report the "big 5" symptoms and "big 6" illnesses to the PIC. EHS found a posted health policy on a cooler. This policy does not include non-typhoidal salmonella. CDI - Manager educated on health reporting requirements and e-mailed sample policy that includes non-typhoidal salmonella.

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 No written policy at establishment regarding the clean-up of vomit/diarrheal events. CDI - Establishment e-mailed example policy. 0 pts.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Beer can observed in back hand washing sink basin. Ice observed in front hand washing sink. Hand washing sinks shall be used for employee hand washing only and no other purpose. Do not store items in hand washing sink and do not dump drinks or ice in hand washing 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 6 hot dogs and sausages on roller grill measured 115-130F after reheating on grill for over 2 hours. Roller grill is not rotating properly which is causing foods to not be reheated adequately. CDI - Hot dogs and sausages discarded. Establishment e-mailed time as a public health control form to use time instead of temperature for sausages and hot dogs on roller grill. If time as a public health control is not used, the roller grill must not be used until it is replaced or repaired. VR - Verification required within 3 days to ensure that establishment is either using time as a public health control properly, or that the grill is repaired or replaced.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - French vanilla creamer in dispenser measured 45F. Shipping box says "keep refrigerated". TCS foods in cold holding shall measure 41F or less. CDI - Vanilla creamer discarded. VR - Verification required within 3 days to ensure dispenser is holding creamer at 41F or less.

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. Box of disposable cups stored on floor in storage room. Single-use and single-service articles must be stored at least 6 inches off the floor. 0 pts.

4-501.11 Maintain equipment in good repair. Creamer dispenser is not holding creamer at 41F or less. Roller grill is not functioning properly and is not reheating/holding foods at right temperature. Equipment shall be maintained in good repair. Follow-up visits to be conducted within 3 days that these pieces of equipment are functioning properly. 0 pts.

2-102.12 Certified Food Protection Manager - C No certified food protection manager present for duration of inspection. PIC noted that certificate posted in unit was for employee who is no longer at this location. Ensure that a certified manager is present at all times food is handled. REPEAT

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed numerous items stored in and around hand sink at front counter. CDI - PIC removed. Observed trash can pushed in front of hand sink at front counter blocking access. CDI. - PIC removed. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser not operating properly no hand soap available at front counter hand sink. CDI - PIC replaced.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed unpackaged empanadas stored laying directly on exterior cardboard box unprotected in front counter reach in cooler. Protect food in storage with covers or wrappers. Do not allow unpackaged food to come in contact with unclean surfaces like exteriors of cardboard packages. 3-306.13 (A) Consumer Self-Service Operations - P. Observed pizza in display heated holding device at front counter accessible by customers for self service. Display device door previously taped shut preventing customers access but tape removed, tongs provided for customer use, and pizza boxes provided for self service. Self service at this device is noted as prohibited in the permit for this establishment. PIC noted that they had attempted to pre-package the pizza but customers would not purchase pizza they could not see. PIC replaced tape, removed tongs and boxes from area and to have employee dispense pizza for customers. Do not allow customers to Verification required.

3-501.19 Time as a Public Health Control - P,PF. Observed various breakfast items with either no time present or expired timing present in heated grab and go case. CDI - PIC discarded. Ensure time is present on all food items using TPHC. Ensure products are discarded once the time expires.

3-304.12 In-Use Utensils, Between-Use Storage - C. Observed pizza cutter stored laying on edge of hand wash sink inside splash guards at front counter. Do not store utensils in unclean areas including hand sinks.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed black condiment containers stored stacked together wet. Air dry before stacking.

5-501.111 Keep storage areas and bins for waste in good repair. Observed dumpster with significant damage - top lids broken no longer able to close. Repair.

2-102.12 Certified Food Protection Manager - C No certified food protection manager present for duration of inspection. PIC noted that certified manager had just relocated to other store. Ensure that a certified manager is present at all times food is handled.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzles with organic buildup in customer area. Clean frequently to prevent buildup.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all smoked sausage varieties stored in retail walk in cooler with temperatures above 41f. See chart above. Ambient air temperature of cooler 42f. CDI - PIC discarded sausages. PIC has chosen to no longer store TCS foods in the retail walk in cooler. Facility has adequate cooler space in food prep areas for storage of all TCS foods. Do not store TCS foods in the walk in cooler until such time that TCS foods can be consistently maintained at 41f or lower.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Opened partially used packages of smoked sausage products with no date marking present. PIC confirmed items may be kept multiple days. CDI - PIC date marked. Ensure all open TCS foods that are kept longer than 24 hours have a date mark present.

4-501.11 Maintain equipment in good repair. Interior surfaces and turntable of small white microwave damaged. Repair or replace.

5-501.17 Provide a covered waste bin in female restrooms. No covered waste container available in womens restroom.

5-501.16 Provide waste bins in required areas including at handwash sinks. No waste receptacle available at or near hand sink in customer area. Provide a waste container for disposal of paper towels used during hand washing at the sink. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Both dumpster side doors open with exposed waste. Keep dumpster doors and lid closed. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Discard old and unused equipment and other refuse accumulated in dumpster enclosure.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed mold in pico de gallo in cold unit beside hot dog roller. CDI- disgarded

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed empty hot dog roller with stains and food debris. CDI-by instruction. Told to clean frequently, especially after final use.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Observed pico de gallo 72F and coleslaw 72F in cold hold unit beside hot dog roller. CDI- disgarded and replaced (41F)

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC did not have ANSI accredited certified food protection manager certification. CDI by instruction.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed facility low on quat sanitizer. PIC stated that chemical were ordered and expected to be delivered next week. CDI, operator using bleach sanitizer until quat sanitizer arrives. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Observed microwave accumulating heavy dried soils / food residues.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed mocha latte mix labeled keep refrigerated and containing milk as ingredient at 60 degrees F. CDI, operator voluntarily discarded product.

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 cups stored in boxes on ground in dry storage room.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed 1 sink stopper located at 3 compartment sink. Observed proper number of stoppers provided for 3 compartment sink in order to wash, rinse sanitizer effectively.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open and some trash located around building.

6-501.12 Cleaning, Frequency and Restrictions - C - Observed floor of kitchen accumulating residues / soil.

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 operator not vigorously rub hands for 10 to 15 seconds and proceed to turn faucet off with their bare hands after hand washing. CDI by instruction.

7-301.11 Separation-Storage and Display, Stock and Retail Sale - P - Observed Fix-a-Flat spray bottle stored on top of refrigerator. CDI, Fix-A-Flat removed from on top of refrigerator and located to prevent contamination of equipment.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed a tall freezer not working and operator stated work order has been placed on unit. No food stored in unit.

4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed quat test kit on site expired. VR to ensure that quat test kit provided on-site that is not expired.

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 operator turn faucet off with their bare hands after hand washing. CDI by instruction.

5-202.12 Provide at least 100F water at handsinks. -Pf - Observed hot water reach 67 degrees F in men's restroom and 74 degrees F in women's restroom. VR required to ensure that hot water reaches required temperature.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on 3 compartment sink.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers being wet stacked at 3 compartment sink.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed 1 box of single-service cups stored on ground in dry storage room.

6-305.11 Designation-Dressing Areas and Lockers - C - Observed bottle of hair polish stored on refrigerator near office.

6-301.14 Post a handwash sign at each handsink. Observed no signage at floor hand sink and observed handwashing signage in men's restroom badly faded. REPEAT.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor sticky residue on some of the soda nozzles at drink station. Ensure nozzles are cleaned often enough to eliminate build up. REPEAT.

5-202.12 Provide at least 100F water at handsinks. -Pf Hot water faucet for front handsink is inoperable and thus sink can only produce cold water. VERIFICATION REQUIRED within 10 days to determine compliance. REPEAT. 6-301.14 Post a handwash sign at each handsink. Handwashing signage in men's restroom is badly faded and is no longer legibile.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue on pans stored as clean in back above thre compartment sink. CDI: Pans removed to be re-washed. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup in soda nozzles at drink station.

5-204.11 Handwashing Sinks-Location and Placement - PF - Hand sink was removed from front area. Per the permit conditions hand sink is needed in the front area. Verification required by 11/23.

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 - Breakfast sandwiches are warmed up in establishment and maintained warm in hot display case. Product read 133F. PIC states that they keep the product on time for safety and quality (4 hour hold). Time was not labeled on product. CDI- All items discarded.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - 0pts - Observed several boxes of single service cups stored on the floor in dry storage area. All items must be stored at least 6 inches off the floor for cleaning purposes and to prevent any source of contamination.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Microwaves are in need of detail cleaning. Cleaning to remove sticky residue around soda nozzles needed.

6-401.10 Hand sinks shall be conveniently located. Provide a hand sink at the front area per the transitional permit requirement. Must be completed by 5/30/16 or the facility must stop all food operation due to non-compliance of permit requirements.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf No dates observed on opened packages to pre-cooked hot dogs and pre-cooked sausages in the walk-in cooler. CDI- Date marked during inspection.

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 water damaged ceiling tiles in the dry storage area. replace.

Observed pico de gallo 50F in small cooler. CDI-discarded and replaced (41F)

Clean floors in back area. Clean wall above freezwez and ceiling in walk in. Replace water damaged ceiling tiles where needed.