QUIKTRIP #1076

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed sticker residue present on dishes stored as clean. EHS observed dishes stacked so that sticker residue is touching the food contact surface of other containers. CDI- Dishes were taken to be w/r/s. -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: 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. EHS obsevred food stored on the floor of the walk in freezer. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf EHS observed facility did not have test strips for sanitizer at 3-compartment sink -0.5- 10-day VR Required.

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. EHS observed gaskets in coolers in need of cleaning. -0-

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

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a few dishes in clean dish storage stacked wet. -0-

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug in the trash or recycling dumpsters. Replace. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the lid on the trash is damaged and not able to tightly cover the dumpster. Repair. -0.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few plastic pans in clean storage area with visible sticker residue present. Dishes were stacked so that sticker residue was touching the food contact surface. CDI- Items were placed in dish area to be washed, rinsed, sanitized. 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handle stored in chicken container in walk in cooler. CDI- PIC removed scoop **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 food build-up in bottom of pizza pre lowboy.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed CFPM PIC leave halfway through inspection. New PIC who arrived did not CFPM. -0- 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 beef hot dogs hot holding between 118-127F on rollers. -CDI- PIC voluntarily discarded items. -1.5- 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handle stored in pizza cheese, sausage and eggs at pizza station. -CDI- PIC removed items. **REPEAT** -1-

4-501.11 Maintain equipment in good repair. Observed bottom panel of dish machine not fully attached. Repair or replace. -0-

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf- Observed high temperature dish machine thermometers not functioning. **10 DAY VERIFICATION REQUIRED** -0.5-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed items stored in front of handwashing sink near dishpit blocking acess. -CDI- PIC relocated items. **REPEAT** -2-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC placed items at dishpit to be W/R/S. -0- 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two food boxes stored on floor in freezer. -CDI- PIC relocated items. -0-

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handle stored in pizza cheese. -CDI- PIC removed item. **REPEAT** -1-

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/buildup in cabinets near drink machines. Increased and more thorough cleaning frequency recommended. -0-

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 food splash on walls near 3-comp sink. **REPEAT** -1-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at one of the FOH handwashing sinks. -CDI- PIC replenished paper towel supply. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed items blocking handwashing sink near dish machine. -CDI- PIC removed items. -1-

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handles stored in eggs, sausage and cheese at pizza station. -CDI- PIC removed. **REPEAT** -0.5-

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 food splash on walls near 3-comp sink. **REPEAT** -0.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 bag of lettuce on top of prep unit at 44F. CDI - Bag of lettuce placed inside RIC drawer when not in use.

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: 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 salsa held longer than 7 days. Discard date was 9/17. 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 bag of lettuce opened the previous day with no date marking. CDI - bag of lettuce voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed multiple chemical spray bottles with no labels. CDI - Chemical spray bottles labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored in sanitizer at 0 PPM of QUAT sanitizer. Sanitizer replaced.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed multiple scoop handle inside pizza prep stored with the handle in direct contact with TCS food. CDI - Scoop handles were removed.

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 coffee cups stored on the floor. CDI - Cups removed from the floor.

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 back kitchen in need of cleaning REPEAT.

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 Employee health policy had illnesses but not symptoms. CDI - Complete policy given.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Hot dogs recorded below 135F, CDI - 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 back kitchen in need of cleaning

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometer with build up on handle. CDI- PIC cleaned and sanitizer, also stated will order another one. -1.5 pts-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand washing sink with food stored inside. Sink was initially clogged due to food.CDI- Debris was removed by person in charge during inspection to allow hand washing sink to drain properly.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with a lot of build up left attached inside on the white board and side wall area. Recommended higher cleaning frequency. 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 utensils and plastic containers with build up from previous uses including debris and labels left attached. All utensils with debris were moved to 3 comp sink to be washed, rinsed, and sanitized again.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes stacked wet. Ensure that dishes are stacked in a manner that allows them to properly air dry properly using pyramid stacking method.

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. Additional cleaning needed to floors throughout. Recommended higher cleaning frequency.

2-102.12 (A) Certified Food Protection Manager Person in charge shall be a certified food protection mananger having completed an ANSI accredited food handler's class. No serve safe food protection certification or equivalent available.

2-501.11 Clean-up of Vomiting and Diarrheal Event; Food establishment shall have a vomiting and diarrheal cleanup action plan available. Handouts given during the inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Hand washing sink shall be available at all times and use for the sole purpose of hand washing only. Observed hand washing sink blocked with trash can during the inspection. Moved during the inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Food service employee was preparing foods without hat/ hairnet present upon arrival to inspection.

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. Additional cleaning needed to floors throughout.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed heavy food build up and residues on pizza slicer stored as clean on drying rack. CDI - Pizza slicer was moved to three compartment sink to be washed, rinsed, and sanitized. -0 points-

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop stored in mac and cheese with handle making contact with food product. CDI - Scoop was removed. -0.5 points-

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 plastic food containers stored on floor in dry storage area. CDI - Box was moved to nearby shelving -0.5 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors open on dumpsters. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed drain plugs missing. Recommend replacing to prevent rodent or insect infestation. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed high amounts of litter on ground around dumpsters. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand washing sink near three comp sink blocked by trash can and cleaning equipment. Provide access to hand washing sinks to promote employee handwashing. CDI - Trash can and equipment was moved. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand washing sink near three comp sink without paper towels. CDI - PIC refilled paper towel dispenser. -1 point-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottle of butter at prep line. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of peanut butter and jelly sandwiches stored on floor of walk in freezer. CDI - Box of sandwiches were moved to nearby shelving. -0 points-

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket nearest to prep line stored on floor. CDI - Sanitizer bucket was moved to nearby stool. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy build up of food residues around bottom and behind ice cream machine, the top and sides of high temp dish machine, and side of ice machine. More frequent and thorough cleaning is recommended. -0.5 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outdoor dumpster with sliding door open. Recommend keeping doors closed when not in use to prevent insect or rodent infestation. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed outdoor dumpster without drain plug. Recommend replacing to prevent rodent or insect infestation. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed high amounts of litter on ground around outdoor dumpster. Recommend higher frequency of litter pick up. -0.5 points-

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drinks stored on shelving above customer food. Recommend placing employee drinks in designated area away from customer food. -0.5 points-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cups stored in cabinet with soda buildup inside on shelving. 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed coffee filters stored in direct contact with soiled cardboard box. -.5-

4-501.11 Maintain equipment in good repair. Observed deep gouges in cutting board stored as clean hanging over 3-comp sink. -0-

5-501.111 Keep storage areas and bins for waste in good repair. Observed dumpster leaking from bottom. -.5-

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 dust buildup on restroom vent. -0-

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

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink near three comp sink. CDI by refilling soap.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pig in blanket measuring below 135F. CDI by voluntary discard.

4-501.11 Maintain equipment in good repair. Observed broken gasket on reach in cooler.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no certified food protection manager on site during inspection. PIC encountered at beginning of inspection left half way through and the other PIC didn't seem to understand the term certified food protection manager certification or servsafe.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee food stored over ready to eat foods in walk in cooler.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with deep scoring and fraying.

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 debris build up on floor of walk in cooler.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jackets and other items stored improperly in prep area.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Sticker residue remaining on mutiple plastic pans stacked and stored on back kitchen shelf above 3-comp sink. CDI: Pans removed and stored for recleaning.

General Comment: 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Several boxes of single service items stored on floor from a delivery from last night.

Repeat: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build-up/spillage inside cabinets at frozen drink station. Food debris inside drawers on cook line.

General Comment: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Cell phone observed stored on top of cutting board on cook line.

General Comment: 0 pts. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal drinks stored above and next to food items and single service. CDI: drinks were relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 1.5 pts. Observed plastic food pans stored with food debris and sticker residue. CDI: pans were removed and stored at dish sink for recleaning.

Repeat: 1 pt. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizing solution in bucket out front recorded at 50ppm. CDI: changed and corrected to 200ppm.

Repeat: 0.5 pts. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed inside cabinets at slushy station. It was determined that there was a leak at coke station that was repaired leaving residue inside cabinets.

Repeat: 0.5 pts. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one side door open to dumpster. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed missing dumpster drain plug.

General Comment: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 2 shaker containers not labeled.

Repeat: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer bucket at front reading 50ppm. CDI - contents dumped and corrected to 200ppm.

Repeat: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker and sticker residue on plastic pans. Observed needed inside cabinets at slushy area.

General comment: 5-205.15 System Maintained in Good Repair - P Observed drain clogged and draining slow at can wash. Plumber will be notified.

General Comment: 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed drain plug missing to dumpster.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf -Hand sink near 3 compartment sink blocked by large pizza cutter and trash can. Ensure that hand sink is accessible at all times. CDI- Items moved.

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 - 0pts - Scrambled eggs dated for 13 days. Item was dated incorrectly. CDI- Item properly dated as it is still within the 7 day shelf life.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - repeat - Quat sanitizer read 50 ppm in bucket. CDI- Item changed to read 200 ppm.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - Observed sticker residue on containers. Ensure that all residue is being removed.

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 food employee wash hands for less than 10 seconds. Ensure that all staff abide by handwashing procedures and lather out of the water as stated above. 2-301.14 Wash hands after activities that contaminate them.-P - Observed employee re-enter the kitchen area after assisting a customer and working with external computers but not washing hands when returning. CDI- Employee corrected through education. Employee rewashed hands.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0 pts - Observed a bottle of sanitizer and a bucket of sanitizer with 0 ppm quat sanitizer. CDI- Discarded.

3-302.15 Wash fruits and vegetables prior to use. - 0pts - Wash before consumption is placed on the locations of the unwashed apples but two more signs needed to ensure all angles are covered.