CIRCLE K #272828

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed the paper towel dispenser jammed and unable to provide paper towels at the time of the inspection. CDI - PIC fixed jammed dispenser.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed multiple plastic insert containers to be stacked and stored as clean with large amounts of sticker residue and old date marks residue on the exteriors of the containers. CDI - All dishes removed from clean dish rack and placed at the 3 compartment sink to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed an employee washing a pair of tongs and handling cleaned utensils to not be wearing a head covering of any kind.

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 chipped and cracked flooring at entrance to WIC. Repair at earliest opportunity so floor is smooth, cleanable, and not harboring moisture in the gaps. REPEAT.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite. (-1)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed soiled knife in hand sink basin. CDI- Knife removed and basin sanitized. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hot dogs and diced tomato in lowboy at 75F. CDI- Both items voluntarily disposed of by PIC. (-1.5)

4-501.11 Maintain equipment in good repair. Observed lowboy below hand sink at 75F. CDI- PIC disposes of TCS foods inside and calls in work order for unit. Plenty of coolers remain available for use. (-0)

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side doors open on one dumpster, and top lid open on the other. EHS advises staff to monitor dumpsters and keep lids closed after disposing of refuse. (-0.5)

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 chipped and cracked flooring at entrance to WIC. Repair at earliest opportunity so floor is smooth, cleanable, and not harboring moisture in the gaps. (-0)

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed opened package of hotdog with no date mark. CDI- PIC labels container. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed one opened package of hotdog dogs with expiration date of 08/13. CDI- PIC voluntarily disposes of package. (-1.5) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of packages of pre-packaged foods on ground in corridor near warewashing. Provide adequate shelving so food items are not stored on floor. (-1) 3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed unwrapped apples in basket for customer self service. Since product is intended for immediate consumption, apples should be individually wrapped to protect for contamination. CDI- Apples pulled for display for wrapping. (-0)

4-501.11 Maintain equipment in good repair. Observed missing drain plugs at 3 comp sink and wiping cloth being used to secure a temporary plug. PIC affirms they will utilize a new wiping cloth for each cycle of warewashing, and procure correctly fitted drain plugs at earliest opportunity. (-0)

REPEAT. 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 beverage spill residue on floor at back corridor near warewashing. General improvement noted from last inspection, points not escalated. (-0)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a knife and a container with a spoon in the hand sink. CDI- PIC removed the items from the hand sink. **REPEAT** 6-301.12 Provide paper towels or approved alternative for hand drying at each hand sink. -Pf Observed no paper towels at hand sink. CDI- PIC provided hand towels.

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 singles-service articles and single-service box of cups stored less than 6 inches from the ground. **REPEAT**

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 debris build-up in the gasket of the lowboy unit under the hot holding equipment. Observed debris build-up on bottom shelves inside the standing reach in freezers. Increased cleaning frequency recommended. **REPEAT**

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpster doors left open. CDI- PIC closed dumpster doors. **REPEAT**

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 at drain behind front counter opposite of handsink. Observed the need for general cleaning. Increased cleaning frequency recommended.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Certified PIC left facility to go to other location and wasn’t on site after introduction and during and after inspection completed. Ensure 1 certified food protection manager on site at all times . For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.14 Post a handwash sign at each handsink. Observed no hand signs at restroom handwashing sinks. CDI, signage provided. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. -Observed food items stored on handwashing sink . CDI, food items removed to provide access to handwashing sink.

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 singles-service articles and single-service box of cups stored less than 6 inches from the ground.

General comment: 4-501.11 Maintain equipment in good repair. Observed froster dispensing machine out of order and scheduled for repair per operator. Not currently in use.

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 sticky reside in shelving under drink dispenser

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpster doors left open.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P - Observed food employee handle soiled equipment then change gloves and proceed to handle clean equipment without washing hands prior to new gloves when changing tasks. Observed food employee not vigorously rub for required time and turn faucet off with hands after washing. CDI, employee rehashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed equipment stored in handwashing sink. CDI, equipment and items removed from HW sink.

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P - Observed pre-cooked commercial RTE wings reheated to 86 degrees F. CDI, wings placed back in to continue reheating and reached 148 degrees F.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food prep employee not wearing hair restraint.

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 some debris and general cleaning needed on floors and hard to reach areas in back prep room.

General Comment: 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Per discussion with PIC, tongs are being cleaned every shift or 8 hours. Ensure tongs cleaned and sanitized within 4 hours of use. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed sanitizer in spray bottle and bucket over 400ppm. CDI, quart sanitizer diluted to required concentration. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed cleaning tablets and polish stored over food and on food prep areas. CDI, chemicals relocated for proper storage.

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 general cleaning needed on non food contact surfaces throughout including inside reach in freezers and counter surfaces and floors in corners and hard to reach areas of facility.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager present having completed an ANSI accredited food protection course for managers. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed hot dog grill that has noticeable build up attached from previous uses the day before.

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 sausage egg cheese tornado, breakfast empanada, beef empanada and chicken sandwich not discarded after time expiration. CDI- Discarded during the inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle chemical inside and no label attached to show contents.

4-501.11 Maintain equipment in good repair. Paper towel dispenser is not in working condition to provide paper towels at hand washing sink due to low battery.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand washing soap available during the inspection. Person in charge went to go get soap and returned with soap during the inspection to carry out hand washing.

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 chicken tenders and popcorn chicken not discarded, CDI- Discarded

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open during inspection. Ensure that dumpster doors are kept closed to prevent a possible harborage or attraction of pests.

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 Biscuit not discarded, CDI- Discarded

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. No waste bin at handsink.

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. Floor in WIC dirty and sticky, Clean

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection. REPEAT

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer to have a too high concentration of 400ppm. CDI-sanitizer was remade to have a concentration of 200ppm.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not a CFPM

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Nozzles for coffee dispenser soiled, cleaned.

4-602.13 Nonfood Contact Surfaces - C Bottom of Coolers and freezers need cleaning

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. Floors in WIC in need of cleaning; sticky.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one certified as a food protection manager present during inspection. PIC was registered for a class, but it was cancelled due to COVID-19.

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 3 opened bags of hotdogs in WIC without date marking. CDI - All bags dated.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thermometer in facility. VR to be done by 7/1/20.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. REPEAT. Observed several cases of drinks stored on floor in WIC and on floor by bathrooms.

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-use cups and lids stored on floor by back area shelving. No signature needed due to COVID-19 guidelines.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at front handsink. CDI- Provided.

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

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

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Personal toothbrush stored at front handsink. Remove.

3-305.11 Food Storage-Preventing Contamination from the Premises - C - Observed drink syrup stored on ground in kitchen area

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed coffee filters uncovered / unprotected stored in cabinet. Keep in original protective plastic packaging or where contamination is prevented.

5-501.13 Receptacles - C - Observed lid missing from rear outdoor dumpster. Repeat.

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 staff turn faucet off with bare hands after handwashing. cdi by instruction.

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 open packages of hot dogs not date marked from day before. CDI, operator voluntarily discarded hot dogs.

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

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed coffee filters uncovered / unprotected in front. Keep in protective plastic packaging. Observed a box of single-service cups stored on ground in back room.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed creamer dispenser not working and out of order sign on it. Observed no sink stoppers in good repair at 3 compartment sink. PIC purchased new sink stoppers while on-site. Observed light not functioning in back storage room.

5-501.13 Receptacles - C - Observed lid missing from rear outdoor dumpster.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed soil accumulating on shelving in walk in cooler, on bottom of 2 standing reach in freezers, repeat, and corner of walk in cooler floor.

6-202.11 Light Bulbs, Protective Shielding - C - Observed light shields missing on ceiling lights in back storage area. Provide shatter-resistant, shatter-proof or shielded light bulbs. 6-305.11 Designation-Dressing Areas and Lockers - C - Provide a designated area for employee belongings. Observed employee food over customer items in walk in cooler.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed no small diameter probe thermometer available for use while on-site. Verification required by 7/11/16

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store single-servie artiles in original plastic protective packaging. Observed coffee filters uncovered / unprotected on equipment. 4-502.13 Single-use and single-service articles may not be reused. Observed single-service manufacterer's containers being reused to store other food in walk in cooler.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed some residue accumulating inside reach in freezer equipment.

6-301.14 Handwashing Signage - C - Handwashing signs shall be available at each handwashing sink. Observed no handwashing sign available at handwashing sink behind front counter. CDI, handwashing sign provided to operator.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Equipment shall be cleaned at proper freqency. Observed mold in ice machine chute. Observed microwave in need of cleaning with food debris. CDI by instruction.

7-201.11 Separation-Storage - P - Store toxic substances so that contamination is prevented. Observed coffee equipment cleaner stored on top of coffee machines. CDI, cleaner relocated for proper storage.

3-305.11 Food Storage-Preventing Contamination from the Premises - C - Food shall be stored 6 inches from the ground. Observed Fanta and other soda stored in boxes on ground in kitchen.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store single-service articles in original plastic packaging. Observed single-service coffee filters stored on top of coffee equipment uncovered / unprotected.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Date mark TCS foods that are ready to eat and held over 24 hours. Observed open container of cole slaw not date marked in walk in cooler and an open package of jalapeno beef links not date marked in reach in unit. CDI, operator voluntarily discarded foods.

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Clean warewashing sink as often as necessary to keep them clean. Observed beverage stored on clean drainboard of 3 compartment sink.

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

6-201.11 Floors, Walls and Ceilings-Cleanability - C - Floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed some water damaged and damaged ceiling tiles above 3 compartment sink.