CIRCLE K#2723979

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite during visit, only employees with Circle K “Core Food Safety” certificate of completion. . -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinsing off pizza cutter using hand washing only sink. CDI - EHS re-educated PIC and food employee, provided by a third party employer, on handwash sink limitations. -0-

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed top of cavity of microwave with food splash, increase cleaning frequency. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 1 box of flaming hot wings, 1 sausage egg and cheese biscuit, and 2 cheeseburgers being held at hot grab & go case below 135F. CDI - PIC voluntarily discarded flaming hot wings and verified and re-heated all other items that were placed within the last hour to above 165F. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 Cheeseburgers held in cold grab & go case above 41F. CDI - PIC voluntarily discarded items. -1.5-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite during visit. -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one container of chicken wings hot holding at 130F. CDI- PIC voluntarily discarded the wings. -0- 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 .

3-403.11 (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 some chicken wings that were TCS RTE with initial reheat reaching 77 degrees F. CDI, chicken wings placed back to continue reheating to grater than 165 degrees F.

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 a container of water not labeled.

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed empty paper towel dispenser at at hand sink nearest 3 compartment sink start of inspection. CDI-PIC replaced with a new paper towel roll.

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 blade of pizza cutter as well as thin probe paper of thermometer stored clean with dried food debris and oil in clean utensil drawer nearest pizza oven. -CDI- items were moved to 3 compartment sink to be cleaned.

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 on date marking please visit: http://meck.co/FoodSafety. Observed Hillshire deli sandwich with a discarded date of 4/22/22 in customer grab and go cooler. CDI-PIC voluntarily discarded deli sandwich. -REPEAT VIOLATION- No point increase due to noticable improvement.

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 Salmonella nontyphoidal missing from employee health policy. CDI-REHS educated and provided the PIC an updated employee health policy.

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 on date marking please visit: http://meck.co/FoodSafety. Observed a Canadian bacon, egg, and cheese muffin, an angus bacon cheeseburger, and several breakfast burritos out of date. Items were to be discarded today by 7:53am and were observed at 12pm. CDI-PIC voluntarily discarded items.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee drink stored on prep top. CDI - Drink removed. - 0 -

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Drinks stored on floor in WIC. - REPEAT - 2 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bag and clothing stored on prep surface. CDI - Items moved. - 0 -

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towel dispenser not working. CDI- Fixed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Drinks stored on floor in WIC. REPEAT

4-501.11 Maintain equipment in good repair. Gasket damaged in reach in freezer.

4-602.13 Nonfood Contact Surfaces - C Microwave in need of cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. REPEAT. Observed no one certified as a food protection manager present during entire inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P REPEAT. Observed all sandwiches (sausage egg and cheese croissants, sausage biscuits, etc.) in hotbox maintaining temperatures of 120F-122F. Items have been in hotbox for over 4 hours. CDI - All items voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in grab-n-go cooler maintaining temperatures above 41F. See chart above. Items have been inside cooler since last night. CDI - All items voluntarily discarded. PIC called maintenance for repairs on cooler. VR to be done by 11/07/19 to check on unit.

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 2 opened packages of hotdogs and 3 opened packages of sausages in reach-in unit without date marking. CDI - Items were properly labeled with open date.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed heavy population of gnats in the low cabinets below the soda machine area where the single service items are stored.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. REPEAT. Observed several opened bags of single-service cups stored in low cabinets below beverage dispensers accumulating gnats inside the bags of cups. CDI - Some bags of cups were voluntarily discarded.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both side doors of dumpster opened.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on-site. CDI by instruction.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed Gehls hot hold dispenser not holding cheese and chili at required temperature. See temperature observations above. CDI, operator voluntarily discarded cheese and chili.

7-102.11 Common Name-Working Containers - PF - Observed window cleaner and degreaser not labeled in spray bottles. Observed spray bottle labeled sanitizer but different chemical inside bottle. CDI, operator labeled window cleaner and degreaser and voluntarily discarded sanitizer bottle that contained different chemical.

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 articles stored on low cabinet at beverage dispensing area less than 6 inches from the ground. Observed exposed single-service cups stored in soiled area of cabinet near coffee station.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.Observed no certified PIC on site during inspection. CDI by instruction.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed food employee dump beverage in handwashing sink. CDI by instruction. 6-301.12 Hand Drying Provision - PF - Observed disposable towel dispenser not working or discharging towels at handwashing sink. CDI, towels provided.

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 sausage not date marked in prep unit over 24 hours. CDI, sausage voluntarily discarded by PIC.

7-201.11 Store toxic materials to avoid contamination. -P - Observed chemicals and cleaning agents stored on rack over clean single-service gloves. CDI, items relocated for proper storage.

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

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Observed beverage container stored in handwashing sink and storage in front of handwashing sink at warewashing area. CDI, items removed from inside and in front of handwashing sink so that handwashing sink is easily accessible for employee use. 6-301.14 Handwashing Signage - C - Observed no handwashing sign at handwashing sink in beverage dispensing area in front of stored. CDI, handwashing sign provided.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed drain plug missing from outdoor dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors kept open.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no functional thermometers for employee use in checking temperatures. PIC placed thermometers on order. VERIFICATION REQUIRED within 10 days to determine long term compliance.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed several single service cups throughout front of facility displayed in a manner that exposed their lip contact surfaces. CDI: Cups placed deeper into holders or removed if they could not be covered.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor sticky residue on some of the soda nozzles (roughly 20%). Clean nozzles frequently enough to remove residue from the most frequently used sodas as well. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed hand sink adjacent to three comp sink pulling loose from wall. Recaulk as necessary to seal sink to wall.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF -Observed no policy onsite. PIC was able to produce a copy of policy found in his car. Policy must be available on site and all food employee must understand the policy. PIC is aware and will ensure employees sign policy, have one available for quick review, and provide training.

5-202.12 Provide at least 100F water at handsinks. -Pf -Observed handsinks at restroom with no hot water. Hot water at all handsinks, including restrooms, must be at 100f degrees at all times. CDI-Hotwater was turned off. Once turned on it read 100 F

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 all open packages of hotdogs without a date. Product lasting move than 24 hours must be labeled with date of opening. CDI- Product labeled with Friday's date.

4-501.11 Good Repair and Proper Adjustment-Equipment - C -0 pt.- Observed some condensation build in the true freezer. Assess and repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -Opts- Observed exterior of Soda nozzles in need of cleaning due to Sticky residue. Clean more often then twice a week.

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. - 0pts -Observed minor cleaning needed in back kitchen area.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink next to the three-compartment sink. CDI- Placed towels at the sink during inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed rodent dropping in the dry storage area. Contact pest control for service. PIC ststed no activity has been observed recently. Pest control invioces provided for review. Clean and sanitize all area where pest activity is observed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed open packs of pre-cooked hot dogs and sausages in the walk-in cooler with no dates. CDI- PIC dated during inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed rodent dropping in the dry storage area. Contact pest control for service.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cup lids under the hand sink cabinet (pipe) in the self-serve coffee area. Move to prevent contamination.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed soiled Men's restroom. Clean as needed.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed peeling light in the hot case at the front area. This is an items from the transitional that must be corrected by 5/30/16 or the operation shall loose permit for non-compliance.

Soap dispenser near 3 comp sink not operating properly. Change batteries. CDI-changed

Discontinue wearing bracelets during food prep. Arms/wrists must be free of jewelry during food prep. Must wear hair nets/ restraints during food prep.

Discontinue storing pizza boxes on floor. Must be stored 6 inches off of floor.

Clean floor behind drink machine and floor drain under 3 comp.