CIRCLE K #2723923

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed creamer in dispenser at 62F. Box states to keep refrigerated. CDI PIC voluntarily discarded and put machine out of order until serviced. 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 pizza trays stored on top of equipment unprotected. REPEAT

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee handle multiple nonfood items and then handle food with out washing her hands. CDI EHS educated employee and she stopped and washed her hands. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee put on gloves without washing her hands. CDI EHS educated employee and she stopped and washed her hands.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed disinfectant, fist aid kit, and Bodily fluid kit. on prep table with food. CDI PIC moved items.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food with jewelry on her hands and arm. Observed same employee handling food with no head covering on. CDI PIC put on a hair net and removed jewlelry

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 pizza trays stored on top of equipment unprotected.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed employee cell phone on the prep table with food. CDI Employee moved the phone. EHS also observed multiple items on the prep table with food (soiled binder, clean towel for wiping down counters, trash bags, etc). EHS explained to PIC that only food related items can be stored on the prep table.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed a container of chicken bites being held at 119F in grab and go warmer. CDI: PIC voluntarily discarded chicken bites. REPEAT.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed a bucket at front counter containing quat sanitizer measuring over 500ppm concentration level. CDI: Employee diluted sanitizer with water which measured 400ppm when retested. REPEAT.

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 a box of single use cups being stored on floor in back storage area. Store single use articles at least 6 inches above the floor. REPEAT. Points reduced to half due to multiple violations on previous report.

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 heavy build up on floor surface of mop sink. Clean as needed.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed stool being stored in front of hand sink upon arrival for inspection. CDI: Stool was relocated to allow access to hand sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed one sausage, egg and cheese burrito being held in grab and go hot holding unit at 133F. CDI: PIC voluntarily discarded burrito. REPEAT.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed a spray bottle at front counter containing quat sanitizer measuring over 400ppm concentration level. CDI: Employee diluted sanitizer with water which measured 400ppm when retested. REPEAT. Points reduced to half due to multiple violations on previous inspection.

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 a box of single use cups being stored on floor in back storage area. Store single use articles at least 6 inches above the floor. REPEAT. 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed 3 stacks of single use to go pizza containers and hot dog containers being stored on counter outside of their original packaging right side up. Invert single use to go containers once removed from their original packaging to protect against contamination.

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 reach in cooler closest to hand sink behind front counter. Clean as needed.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No Certified Food Protection Manager was onsite during inspection. A CFPM shall be onsite during all hours of operation. REPEAT. For more information on becoming a certified food protection manager 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 tongs, a spray bottle and a container of wiping cloths being stored at hand sink behind front counter. CDI: PIC removed items from hand sink. REPEAT.

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 hash browns being stored at 118F in self serve hot holding unit at front counter. CDI: PIC voluntarily discarded hash browns.

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 an open bag of fully cooked chicken in prep reach in cooler missing a date mark. CDI: PIC date marked item which was opened yesterday.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of cleaner in women’s restroom with no label. CDI: PIC labeled spray bottle. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed a spray bottle of quat sanitizer being held at front counter with concentration level measuring over 500ppm. CDI: PIC diluted concentration to a level measuring 200ppm. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of mixed candy being stored on floor in dry storage area. Keep food items at least 6 inches off the floor. REPEAT

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 three boxes of single use cups being stored on floor in dry storage area. Keep single use articles at least 6 inches above the floor. REPEAT. Points reduced to half due to multiple violations during previous inspection.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. REPEAT.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC did not have certification. Per conversation with PIC, management are scheduled to gain certification in the near future. PIC demonstrated knowledge via answering relevant questions during and after inspection. REPEAT. For more information on becoming a certified food protection manager 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 recently rinsed and wiped nozzles for chili and cheese dispensers stored in basin of register area handsink. CDI - PIC removed clean equipment from sink and placed them back on dispensers.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed one (1) bucket of recently made sanitizer at register area testing over 400 ppm quart. CDI - EHS diluted sanitizer to required concentration (approximately (150 to 200 ppm)) and demonstrated dilution and testing procedures to PIC. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one (1) shaker of pretzel salt at register area with no labeling. CDI - PIC affixed tape label to salt shaker. EHS and PIC discussed labeling options, including station labeling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed three (3) boxes recently delivered shelf stable chili and cheese sauces, and one (1) stack of chip boxes stored in back room directly on the ground. CDI - Prior to the end of the inspection, items were elevated. Note: Hermetically sealed cans and beverage bottles and containers can be left directly on the floor

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC working with cleaned equipment and single service trays without effective hair restraints. Utilize hats, hairnets, visors, or other effective hair restraints as needed. Note: Observed PIC wearing jeweled ring, but not working with food. Do not wear any jewelry on the hands, arms, wrists, or fingers during food prep.

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 several (at least seven) sleeves and boxes of single service articles (lids, cups, etc.) directly on the ground in back room. REPEAT. 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed four (4) stacks of single service articles (pizza boxes, hot dog trays, etc.) with exposed food contact surfaces at register area. CDI - PIC and EHS discussed storage of single service items; boxes were reoriented to prevent potential contamination.

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 minor food soil in register RIC 1. Observed excess, unremoved date mark labels and label residue on hot dog bins in RIC 2. Clean equipment interiors such that food soil does not accumulate. Soak, scrape, clean, and sanitize equipment and utensils as needed to remove labels and residue.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC did not have certification. CDI by instruction. 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 open package of egg rolls not date marked and PIC did not know when box was open. Observed package of taquito opened yesterday morning according to PIC. CDI, foods voluntarily discarded. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed 1 sanitizer bottle testing over 400 ppm quart. CDI, sanitizer diluted to required concentration.

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 pizza boxes stored under paper towel dispenser and soap dispenser in splash zone.

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

6-301.14 Post a handwash sign at each handsink. Observed no hand washing sign posted in men’s restroom. CDI, signage 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 box of single-service cups stored on ground.

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 at nonfood contact surfaces throughout and inside freezers.

5-205.15 Maintain a plumbing system in good repair. Observed leak at drain of hand washing sink.

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

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 crack in corner wall of womens restroom and need of caulking or to be re-sealed. Observed general cleaning and organization needed in establishment.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dust accumulating on ceiling ventilation in establishment.

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 food 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 Observed no EHP. CDI policy provided to PIC.

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 establishment without written procedures for responding to a vomiting or diarrheal event. Sent email with procedures

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed both handsinks (in 3 comp area and front area) blocked with boxes, mops, cloths and packaging stored in sink. CDI items moved.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 tongs in hanging clean to with food debris. CDI items moved to sink.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed bottles labeled as sanitizer and filled with different chemicals. CDI bottle emptied

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed waters and soda packs stored on floor in back room area.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed toilet in mens restroom in need of cleaning.

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 PIC produced an expired certified food protection manager certificate (ServSafe; 2/10/2020). EHS explained requirement to PIC and Area Manager. REPEAT

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. P- Establishment has posted MCHD employee health poster, but PIC and food employees are unaware that salmonella nontyphoidal has been added as a reportable illnesses. CDI- EHS educated PIC on the updated BIG 6 reportable illnesses and provided a link to PIC of the updated Employee Health Acknowledgment form. EHS discussed employee health policy in general with PIC. Educate all food employees on the updated employee health policy and reporting requirements. EHS recommends all food employees read and sign a copy of the employee health acknowledgement in a language they prefer. EHS also recommends a copy of the same form is made accessible to employees and inspector.

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 establishment without written procedures for responding to a vomiting or diarrheal event. CDI- EHS discussed the requirement of having written procedures and provided PIC with a hard copy of the state’s example written procedure. EHS recommended to PIC that they review the document routinely with all employees and purchase or make a clean-up kit. Maintain written procedures in establishment for employee and inspector review.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed back area handsink blocked by a large trash can. The back area handsink was visible soiled. Observed front area handsink with pizza slicer stored in it. CDI- Trash can removed, handsink cleaned and sanitized and slicer removed.

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. TPHC procedure template may be found at: http://meck.co/FoodSafety EHS observed TPHC being used for pizzas, sandwiches, egg roles, and empanadas, but PIC unable to produce written procedures. Establishment did have each food item labeled with a 4 hour discard time on label. EHS observed food items discarded within time allowed. EHS emailed Area manager the TPHC form to be completed during inspection, but he stated he will send to food safety team for them to review and complete. Verification visit no later than 12/30 to verify written procedures have been created and implemented for the items mentioned above. Establishment is using temperature control for hot dogs, chili and hot dog condiments.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed three different whole pizza pies being held in hot hold cabinet that are exposed to the general public and not individually wrapped. Per PIC and Area manager Herman, they have been unable to purchase the boxes that would allow them to individually box each piece of pizza. Establishment was notified on 12/01/2021 that all food on display or otherwise exposed io the public will need to be protected by food shields, dispensers, or packaging. Based on the design and location of the pizza hot hold cabinet, the pizzas will need to be individually wrapped or individually packaged in the hot hold cabinet to meet .2600 rules. Verification visit no later than 12/23 to confirm correction. At time of inspection, PIC stated they will not sell pizzas until boxes are delivered.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed heavily water damaged quat test strips in establishment, thus, making the test strips not available for use. Purchase new quat test strips. Verification visit no later than 12/30 to verify test strips are present and available for use.

6-302.11 Supply toilet tissue at each toilet. -Pf Observed restrooms without toilet tissue. CDI- toilet tissue supplied to restrooms. Maintain toilet tissue at all toilets at all times.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed expired ServSafe Certification.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single service cups stored on the ground. Have placed onto shelving.

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 cleaning needed to the floors in the back room. It appears a spill has been made across from the reach in freezer. Needs cleaning. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico cold holding above 41F. CDI-More ice was added. The manager also explained that they are working on receiving a new toppings unit to maintain cold holding.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a dead roach in the back room. Increase pest control methods.

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 cleaning needed to the floors under the soda nozzles. Have cleaned. REPEAT.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink stored in the reach in freezer with facility food items. CDI-The drink was discarded.

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 no date labels for opened items in the walk in cooler. CDI-Explained to the manager that date marking is required and the manager will date the items.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed styro-foam cups stored on the ground. Ensure single service items are kept at least 6 inches off the ground.

4-501.11 Maintain equipment in good repair. Observed one of the coffee machines leaking water due to damage. The manager explained that they have a maintenance order in for the machine.

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 cleaning needed to the floors at the soda storage area. Have cleaned.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No servsafe manager avaliable during time of inspection. Provide a certified food protection manager at all times.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Employee in charge at time of inspection could not explain or the illnesses and symptoms or employee health policy. CDI. Provided employee with employee health flow chart. Explained symptoms and illnesses.

2-301.14 Wash hands after activities that contaminate them. -P Employee observed beginning work with hot dog bar without first washing hands from handling money for customers. Employee observed grabbing crate from outside then returning inside to work with food and clean equipment without first washing hands. CDI. Instructed the food employee to wash hands after activies that contaminate them. Employee complied and washed hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf COMMENT: Employee observed rinsing out cold holding containers in the handsink. CDI. Instructed employee not to use the handsink for anything other than handwashing.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black debris buildup inside soda nozzles. Clean more frequently.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico de gallo, Canadian ham biscuit, ham sandwich and bacon biscuit. CDI. Pico de gallo was voluntarily discarded as ice bath was not adequate to keep at 41F or below. Biscuits were moved to the walk in cooler to cool to 41F until sandwich cooler is looked at by repairman as ambient temperature fluctuated between 47F-50F. Too much product in the cooler could effect the flow of cold air around product.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thin tip thermometer available during inspection. Vr will be in ten days.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without hair restraint. Repeat.

4-501.11 Maintain equipment in good repair. COMMENT: Ensure the sandwich display cooler is properly functioning. The PIC called maintenance request at end of the 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. COMMENT: Recaulk the men's handsink to the wall in the restroom.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cole slaw holding above 45 degrees. CDI PIC discarded product and will keep product on TPHC from now on due to lack of equipment to keep product cold. REPEAT. If TPHC is not implemented in next inspection correctly for coleslaw; permit action or risk control plan will be implemented.

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 At the time of the inspection, observed food on the grill not labeled for TPHC. PIC stated they are using build to guide; food was placed out at 6 am-10 am. Product should have be discarded already. CDI PIC discarded product, filled out TPHC logs and product was labeled with a 4 hour hold sticker. REPEAT.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee placing food on grill without a hair restraint on. Make sure to provide hair restraints. REPEAT.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single service on the floor in the back room. Make sure to keep at least 6 inches off the floor. REPEAT.

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 hand sink. CDI Paper towels provided. Observed back hand sink blocked with chemicals and damaged product. CDI Items were moved. Make sure to maintain access and provide paper towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed coleslaw and pico de gallo above 45 degrees. CDI Product was discarded. VERIFICATION REQUIRED. REPEAT

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 Unable to determine a clear system of food service; only showed sheet that had when the food was discarded not necessarily when it was placed on etc. Combining with build-up and waste sheet. CDI Provided PIC with paperwork and ways to track food to ensure food is not being held above 4 hours. Due to inconsistency temperatures were taken for hot on TPHC.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf VERIFICATION REQUIRED.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees working with food and exposed equipment without a hair restraint on. Make sure to wear a hair restraint when working around exposed food and equipment.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed soda nozzles being stored under hand sink piping. Make sure to store in a clean dry location.

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 in back room near ware washing and room near office. Make sure to keep off the floor. REPEAT.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed damaged test strips. VERIFICATION REQUIRED.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed dumpster doors open and debris not necessary for operation of establishment. Make sure to keep doors closed and remove debris/litter.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed damaged ceiling in back room near dry storage and room near office. Make sure they are smooth and easily cleanable. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Slaw and pico were stored at >45F- moved to walk in to chill down. Recommend deeper metal pans.

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 a few packs of hotdogs without dates today- one pack opening could not be determined and was discarded. Keep all hotdogs, sausage rolls and other TCS foods that are open 24 hours or greater, date marked.

a 6-501.111 Keep the premises free of insects, rodents, and other pests. observed ants today in the facility.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of sausage dogs stored on the walk in floor- picked up during inspection.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed to go materials stored on the floor.

4-501.11 Maintain equipment in good repair. Observed a torn gasket on the walk in cooler.

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 the walk in cooler gasket, handsink, and slushie drink nozzles.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trashcan .

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. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed build up on wall pipes and wall boxes in the kitchen, build up on the wall around canwash and the ceiling in the kitchen. Observed gaps in the wall in and around the canwash.

6-303.11 Intensity-Lighting - C Observed <30 ft candles of light in the walk in cooler today.

Observed no certified food protection manager onsite during the first 20 minutes of the inspection. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.

Observed a coffee urn being cleaned at the handsink- use the 3 comp. sink, when clean, to dump, refill, clean. Coffee pot moved to the back to correct today. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf

Observed two bottles of sanitizer at >400ppm quat. ammonia. Both diluted during inspection and discussed with manager, the importance of training staff on how to mix and test this product. Observed build up on drink nozzles- clean daily. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.

Observed two boxes of disposable cups stored on the floor and a box of disposable towels as well. Observed to go boxes above the customer hotdog section stored with their food sides up-keep these inverted. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.

Observed a torn gasket on the walk in cooler. 4-501.11 Maintain equipment in good repair.

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

Observed a hole in the dumpster- replace. 5-501.111 Keep storage areas and bins for waste in good repair.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot dogs hot holding at 121F and maple sausage rolls hot holding at 120F. CDI - PIC reheated these to 165F. -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 microwaved hamburgers hot holding at 122F that are being held on time by the facility. CDI - PIC given TPHC form to fill out today. Have completed form on hand for future inspections. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy buildup into the bottom of the can wash. Clean. -0-

5-205.15 Maintain a plumbing system in good repair. Observed handsink leaking underneath and falling off the wall. Repair. PIC stated repair work order has already been sent. -0-

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 tile over coffee station. Repair. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cole slaw in condiment station at 47-51F. CDI - PIC removed and replaced with cold item. -1.5-

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 items date marked for 8 days. Count the open/prep date as Day 1. CDI - Correct labels placed on products and workers educated on requirement. -1.5-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open door on dumpster in corral. Keep door closed. -.5- 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 pallet, furniture and shelving discarded around dumpster. Have these items disposed of after removing them from the enclosure.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C Observed gap between wall junction in women's restroom to the left of the toilet. Remove old sealant and relace with new. -0- This facility is under a transitional permit, which expires on 05/22/2016. TRANSITIONAL PERMIT MAY NEITHER BE EXTENDED NOR RENEWED. The following item is still non-compliant: 4. Remove excess dark caulk at can wash and reseal.

/8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed facility with 2-comp sink for warewashing. Either apply for 2-comp sink variance or install 3-comp sink. -.5-

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed hot dog hot holding unit without door facing customers and set up as self-service. PIC states door is on-order. CDI - PIC instructed to dispense items until door is replaced. -1-

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed cups stored under sink drain. Move to another location. -0-

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf Observed 2-comp sink installed for warewashing. Install 3-comp or apply for variance. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open. Keep closed. -0-

| 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 hole in ceiling tile near soda dispenser. Repair. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Replace caulking that is not smooth. THIS FACILITY IS UNDER A TRANSITIONAL PERMIT AND THE FOLLOWING ITEMS ARE STILL NON-COMPLIANT: 1. Repair or remove damaged back sides of cupboards. 2. Seal gap in counter behind coffee makers. 3. Remove excess caulk at hand sink in kitchen and reseal. 4. Remove excess dark caulk at can wash and reseal. 5. Add baseboards where missing near dry storage room. 6. Add baseboards in dry storage room. 7. Replace damaged ceiling tiles in dry storage room. 8. Install a hand sink in front near hot dog roller. There should be no doors to pass through between hand sink and hot dog roller. Dump sink may be converted to a hand sink. 9. Install an approved 3 compartment sink for effective wash, rinse, sanitize of multi-use utensils or apply/re-apply for an equipment variance allowing a 2 compartment sink. TRANSITIONAL PERMIT EXPIRES ON 05/22/2016 AND MAY NOT BE NEITHER EXTENDED NOR RENEWED.