CIRCLE K#8411

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf- PIC lacked the ability of displaying active managerial control and demonstration of knowledge. During today’s inspection facility had 5 risk factor priority or priority foundational items. Several violations occurred due to a lack of monitoring or control of food safety in the facility. 10-DAY VERIFICATION EHS is making a return visit for failure to remediate several risk factor violations. ON EHS visit, EHS will ensure that team and PIC has learned and been further educated on principles discussed during today’s inspection. EHS is leaving contact information via business card for facility to reach out with any questions or concerns. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed can opener in the facility with heavy soiling and buildup. EHS guided the PIC that the tooth of the can opener needs to be replaced, due to food debris, damage, and rust, and the can opener itself must be thoroughly W/R/S. -CDI- PIC stated can opener will not be used until tooth is replaced; can opener frame moved to 3-comp for W/R/S. 10-DAY Verification- EHS will return Friday to ensure that the tooth of the can opener has been replaced. 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 .

3-501.17 (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). 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 pizza in lowboy unit from yesterday with no date marking, PIC stated that pizza was thawed last night -CDI- PIC back dated the pizza. Observed several food items on the facilities cold hold island and in the facilities WIC past the 7 day date marking window. Foods included the breakfast burgers, chicken and Swiss sandwiches, sausage, egg and cheese sandwiches, and Rib sandwich. When EHS asked the PIC why the food had not yet been pulled he stated that the secondary company is supposed to perform those tasks. EHS explained that if he is the servsafe, PIC, and manager of the store it is his responsibility to ensure that foods are discarded once the 7 day date marking window has expired. -CDI- Foods were voluntarily discarded. -3/10 DAY VR- EHS will return to facility on Friday to ensure that facility is maintained proper date marking parameters. 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 .

3-501.19(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- EHS asked PIC and manager if the facility uses TPHC. He stated yes and said that all foods have a start and end time of TPHC on them for 4 hours. Observed every single food item in the grab n go cabinet out on 4 hour time hold. Foods included pizza, burgers, breakfast sandwiches, omelette sandwiches, chicken sandwiches, and wings. Total individual items was over 20 items. Some foods were out of TPHC discard time by 2 minutes, and some foods were out by 4 hours. -CDI- All TPHC foods were voluntarily discarded. PIC stated that a secondary company comes to discard the food items, and the employee that came today must have not done it. EHS explained to the PIC that due to him being servsafe, manager, and PIC of the store that ultimately it is his responsibility to ensure that food safety management systems are followed, upheld, and executed in the facility. -3-DAY VR- EHS Will return by Friday to ensure proper TPHC measures are being taken.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- Observed thermometer not functioning at the time of the inspection. PIC stated that he had another thermometer and went and grabbed it. Second thermometer was not functioning either. During EHS write up PIC stated that he found an 3rd thermometer. -CDI- 3rd thermometer was working, and functioning properly. Ensure that facility has an accessible and working thermometer.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2 flies present in the facility at the time of inspection. Flies were not on any food or food contact surfaces. Ensure facility is maintained free of pests.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth out and setting on counter behind roller. Ensure that all in use wiping cloths are stored in properly concentrated sanitizer between uses.

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 floors in the WIF with large amount of food debris and residue. Ensure that floors walls and ceilings are clean and maintained as clean.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee wings stored in a ziplock bag above customer food. Ensure designated areas for employee food and beverage. -CDI- Food Moved.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present at the time of the inspection. Ensure that there is a certified food protection manager present at all times of facility service. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed can opener blade with soil and food buildup present. Observed plastic containers with left over stickers and sticker residue stacked on the clean portion of the drying rack. Ensure that food contact surfaces are maintained as clean to site and touch. -CDI- Food contact surfaces moved to the 3-Comp Sink for proper W/R/S process. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed 2 condiment containers on the condiment cold holding above 41F. PIC stated that she poured the condiments into their containers and moved them from the WIC to to the condiment cold hold. EHS observed her placing the condiments into the cold holding unit upon his arrival. -CDI- PIC moved slaw and pico to the WIC to cool back down before being placed back onto cold holding unit. Ensure that cold foods in cold holding are maintained at 41F and below. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of package hot dog buns and pizzas stored on the floor of the WIC. Ensure that all foods are kept off of the floor at least 6 inches.

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 floors in the WIF with food debris and residue. Ensure that floors walls and ceilings are clean and maintained as clean.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC present does not hold a food protection manager certification. -1- For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety.

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. Items in grab in go with stickers for 4 hours being held on TPHC with no written procedures found by PIC. CDI PIC and EHS wrote out TPHC procedures using MCHD form. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee handling food with no head covering.

4-501.11 Maintain equipment in good repair. Observed RIC not functioning and not in use. Observed heavy ice accumulation around WIF door and all along the plastic curtains. Remove ice build-up and have WIF looked at by professional to prevent ice build-up. REPEAT VIOLATION.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed an employee use the handsink at the customer self-service area to refill a bucket of soap water to clean the bathroom. CDI: EHS educated employee and employee utilized a different sink to refill the bucket. 6-301.14 Post a handwash sign at each handsink. Observed the handsink at the customer self-service area without a handwash sign. CDI: EHS provided PIC with handwashing signs and PIC posted it up before end of inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a couple TCS foods in hot holding cases below 135 degrees F (see temp chart). PIC stated that these items were placed in hot holding at 10:30AM (10 minutes prior to the start of the inspection), to which EHS confirmed from observation of the 4-hour time stamps on the TCS food wrappers. CDI: PIC had food employee reheat the TCS food items in the oven to above 165 degrees F, and EHS observed the TCS food items to be above 135 degrees F in the hot holding case an hour after the first temp was taken. PIC also adjusted the temperature of the open-air hot holding case at 170 degrees F, to ensure that the TCS food items are always at or above 135 degrees F. REPEAT VIOLATION. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the cold brew coffee dispenser at the customer self-service area cold holding above 41 degrees F (see temp chart). EHS observed that all of the four cold brew boxes were labeled "keep refrigerated" and "perishable product." EHS observed ambient temp of the cold brew coffee dispenser above 41 degrees F. CDI: PIC voluntarily discarded all cold brew coffee boxes and stated he will put a work order in to have the dispenser checked out by a professional. Note: Cold brew boxes are delivered refrigerated and kept in refrigeration at the WIC. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed an opened container of pico de gallo and a container of cole slaw without date labels, stored in the WIC. PIC stated that both items were opened yesterday. CDI: PIC created date labels for both items. REPEAT VIOLATION. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Observed the faucet loose for the hot water at the handsink next to the 3-compartment sink. PIC tried to tighten the faucet to repair, but was not able to successfully repair it. PIC stated he will put a work order in to get it repaired. Observed heavy ice accumulation around WIF door and all along the plastic curtains. Remove ice build-up and have WIF looked at by professional to prevent ice build-up. REPEAT VIOLATION.

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 two missing ceiling tiles above the customer self-serve drink machines. PIC stated that they had repairs done for the drink machines last week, and the guys may have misplaced the ceiling tiles. Replace the two missing ceiling tiles so that the ceiling is not exposed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee possessions stored commingled and above single-serve pretzel bags and single-serve sauces, on the shelves behind the counter. PIC stated he will re-arrange so that employee possessions cannot contaminate single-serve articles.

REPEAT VIOLATION: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC present does not hold a food protection manager certification. -1- For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety.

REPEAT VIOLATION: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed hand towels jammed inside of towel dispenser at one hand washing station. CDI - PIC repaired paper jam at dispenser. Disposable towels now available. No escalation of points due to improvement from previous inspection. -1-

REPEAT VIOLATION: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed chicken wings and chicken bites hot holding at 115 degrees F. CDI - Items voluntarily discarded by PIC. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed opened package of spicy wings and chicken bites. According to PIC, items were first opened yesterday. CDI - PIC date marked foods. -0- For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajY.

4-101.11 (A) - (E) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed two rusted can opener appliances stored with utensils in back room. CDI - Can openers removed by PIC. REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed heavy ice accumulation around walk in freezer door frame and on plastic strip curtains. Remove ice buildup and repair equipment to prevent future build-up. -1-

REPEAT: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC present does not hold a food protection manager certification. PIC states that upper management is working on getting associates registered for certification. -1- For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no paper towels accessible for drying hands at front end hand washing sink. Also observed hand towels jammed inside of towel dispenser at back room hand washing station. CDI - PIC provided hand drying provisions and repaired paper jam at dispenser. Towels now available in all areas. -1-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed compliance in hot holding with exception of chicken wings and brunch burger hot holding < 135 F. Refer to temperature chart. CDI - Items voluntarily discarded by PIC. -0- 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.

REPEAT: 4-501.11 Maintain equipment in good repair. - Observed heavy ice accumulating around edges of walk in freezer door. Remove ice buildup and repair equipment to prevent future build-up. -0.5-

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety - No PIC present who holds a food protection manager certification. -1-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf. Observed tray of packaged foods stored on top of hand washing sink. CDI - Employee removed tray. REPEAT: 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed employee using hand washing sink to rinse wiping cloth. CDI - Employee educated. -2-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajY. - Observed opened package of hotdogs past 7 day requirement. Date marking read 7/4/23-7/10/23. CDI - Hot dogs voluntarily discarded. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers wet nesting on food service supply shelving unit above 3-compartment sink. -0-

4-501.11 Maintain equipment in good repair. - Observed build-up of ice on right side door of walk in freezer. Remove ice buildup and repair equipment to prevent future build-up. -0-

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee beverage stored over prep area.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed cloths stored in hand washing sink. CDI, cloths removed from hand washing sink. Improvement from last inspection. Points not escalated today.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed disinfectant store on clean drain board of 3 compare to sink. CDI, chemical relocated for proper storage.

5-402.13 Maintain sanitary sewage system according to Law.-P - Observed drain behind cabinet under coffee station stopped up. PIC stated maintenance contacted and plumber scheduled to arrive within 4 hours. EHS allowed water to run in multiple sinks and Observed no other drains stopped up or wastewater backup in facility and is only isolated to area below cabinet at coffee station. Vr required.

6-301.14 Post a handwash sign at each handsink. - REPEAT - Observed handwash sink next to coffee station missing required sign. - CDI - EHS provided PIC with handwash sign to post. PIC posted sign. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf - Observed employee mixing sanitizer solution in spray bottles at handwash sink. Do not use handwash sink for anything other than handwashing. - CDI - EHS discussed proper use of handwash sinks with PIC and employee. Employee moved to 3 compartment sink to finish mixing sanitizer. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf - Observed handwash sink in back next to 3 compartment sink blocked by dustpan and large bag of laundry (hand towels). - CDI - PIC moved items to allow access to handwash sink.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajY. - Observed opened packages of hotdogs and sausage dogs in walk in cooler without a date. - CDI - PIC stated items were opened today. EHS allowed PIC to date items.

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 black buildup on nozzles of soda dispenser. Increase cleaning frequency to prevent buildup.

2-101.11 (A) PIC shall be present during all hours of operation. -PF - No PIC present at time of inspection. CDI - EHS spoke with assistant manager of the store (Bassem Jafaar) over the phone. He stated the PIC had to leave early for a doctors appointment. EHS informed assistant manager that there needed to be a PIC at all times food was being sold.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety - No PIC present who holds a food protection manager certification.

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 - No updated employee health policy available that included all 6 reportable illnesses. Since this is the establishments first inspection since the adoption of the new food code, no point deduction. CDI - EHS provided updated employee health policy form and educational poster.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety - No vomit and diarrhea clean up plan in place at time of inspection. CDI - EHS provided employees on need for such a plan and provided educational poster and written procedures. Kit should be in place by next inspection.

6-301.14 Post a handwash sign at each handsink. - Two handwash sinks (both near coffee station) observed with no required handwash sign. CDI - EHS provided signs to be posted.

4-501.11 Maintain equipment in good repair. - Observed build up of ice in walk in freezer. Remove ice buildup and repair equipment to prevent future buildup.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed PIC and food employee unable to tell EHS the five reportable foodborne illnesses and symptoms (PIC was only able to discuss 3 of the 5 symptoms no illnesses). PIC was unable to produce a written employee health policy. CDI-EHS educated PIC on employee health and discussed training all food employees and conditional employees. EHS provided employee health poster and will email employee health policy acknowledgement form to PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cole slaw and four containers of opened packages of hot dogs stored in prep unit at temperatures above 41F. The cole slaw was placed in unit at 6:00 am on 07/12 and the hot dogs are stored in the prep unit overnight. CDI-PIC voluntarily discarded all products. Ambient temperature measured at 54F. PIC will contact technician to service unit and will not hold TCS foods in the unit until repaired. Verification visit no later than 07/19 to confirm unit is repaired.

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 an open container of tornados in reach-in cooler without a date mark label. EHS did not observe any tornados hot holding. CDI-PIC voluntarily discarded product. 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 EHS observed four opened packages of hot dogs with ready to use dates (date package is opened per PIC) of 07/08 and discard by date of 07/15, which exceeds the maximum 7-day hold time. CDI-PIC voluntarily discarded all items due to violation #20. EHS discussed with PIC on proper date marking procedures and hold time.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two wet wiping cloths on counter near front area hand sink.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC was unable to produce quat test strips that is needed to check 3-compartment sink and sanitizer bottle concentration. Establishment has chlorine test strips but only uses quat as a sanitizer (no chlorine on-site). Verification visit required no later than 07/19 to confirm purchase of quat test strips. Purchase quat strips and maintain supply in store and accessible.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed ice build up in walk-in freezer. Remove ice build up on door and rear of freezer and repair issue that is causing the build up. REPEAT.

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

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed sanitizer bucket stored in front handsink. Observed towel stored in handsink to left of drink machine. CDI: Items removed from the sink. REPEAT VIOLATION

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink and black build up on ice chutes at drink machine.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed disinfectant stored in a sanitizer bucket labeled as sanitizer. CDI: Product properly labeled as disinfectant for the front counters only. Not for food areas.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed large ice build up in walk in freezer. Remove ice and address issue that is creating the ice build up.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC on-site not able to demonstrate that they had ANSI accredited certified food protection manager certification. Repeat.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed mops stored in front of handwashing sink in back storage room. CDI, mops relocated. 5-202.12 Handwashing Sinks, Installation - Observed metered faucet in women's and men's restroom not providing 15 seconds of continuous flow.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed quat sanitizer at 50ppm as registered on my test kit. CDI, sanitizer corrected to required concentration.

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 8 day date marking on labels and several open packages of RTE TCS foods such as carmalized onions, sausages had open date exceeding 7 days. PIC suspected was incorrect date marking. CDI, foods voluntarily discarded by PIC. Repeat.

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 salt shakers over pizza refrigerator. Repeat.

4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed PIC not able to locate quat test kit. Vr required.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification today. REPEAT -2-

3-501.17 (A)(1) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs with Day 1 being date open/prepared. -Pf Observed 8 day date marking on TCS foods today with Day one following prep/open date. CDI - PIC relabeled using handwritten dates that are correct. -1.5-

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 salt shakers over pizza prep station. REPEAT -1-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one can of boiled peanuts not delivered today stored on the floor in dry storage and risers used for food in walk in cooler less than 6 inches off the floor. -0-

5-205.15 Maintain a plumbing system in good repair. Observed coffee sink out of service after being converted from a handasink to a dump sink. There is another handsink in the area, but water has been turned off at faucet. -1-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on both dumpsters in corral. -1- REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. REPEAT -2-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed dumped juice and food debris in basin of handsink near soda dispensers. REPEAT -2-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed peppers and onions hot holding 124-127F. CDI - PCI voluntarily discarded. -3- REPEAT

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed hot dogs and other TCS foods in front prep unit with 8 day date marking. CDI - PIC corrected dates on foods. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed pretzel salt and other shakers in rear prep area without label. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed ants in the basin of front handsink. -0-

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 handle of cinnamon/sugar mix inside food. -0-

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed buildup in the women's restroom. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open on right dumpster in the outside container. -.5- REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification today. REPEAT -2-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed spray bottle in the basin and box of brooms stored in front of the handsink. REPEAT -2- 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no handsoap at the 3-comp handsink. CDI - Broom box and spray bottle removed to restore access to handsink and soap placed in dispenser by 3-comp sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot holding boiled peanuts at 132-133F. CDI - PIC reheated the boiled peanuts to 169F. -1.5-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sausage dogs stored on the floor in the walk in cooler on risers that are 4 inches off the ground. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed over stacks of cups in dispenser under coffee dispensers extending past the cover provided by the counter. -0-

4-501.11 Maintain equipment in good repair. Observed broken hinge on the flip top of the prep unit on the lower right. -0-

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

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have managers ANSI food safety certification.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed brooms and cleaning supplies being stored in front of the hand sink nearest the 3 compartment sink. CDI- items were relocated.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris accumulation on the inside of several soda nozzles. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Clean in-use utensils stored at room temperature at least every 4 hours. PIC indicated the tongs used for handling hot roller items are cleaned once nightly. CDI- instructed PIC to clean every 4 hours.

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 one opened gallon of milk in a coffee machine without a datemark on the container. PIC indicated the product lasts several days. CDI- product back dated.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Facility did not have a food thermometer on site today. VR required.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have managers ANSI food safety certification.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed utensils stored in the hand sink nearest the 3 compartment sink. CDI- items were relocated. Improvements made since last inspection.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed several soda nozzles with visible debris accumulation on the inner nozzles.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed ice accumulation on the walk in freezer floor.

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 a water damaged ceiling tile at the entrance to the women's restroom.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC with managers food safety certification did not arrive on site until ~12:25PM.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed an employee draining a coffee carafe into a handsink. CDI by instruction. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the handsink nearest the 3 compartment sink. CDI-dispenser was refilled.

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 hot dogs and an opened container of milk not dated. CDI- datemarks added.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer spray bottles not diluted enough. The solution color was the same as the concentrate color. CDI- bottle contents were discarded and the solution was remade. The new solution was ~200ppm and the solution was clear in color.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf:Found bottlesof degreaser stored in rear handsink. CDI- sink cleared. Observed employee emptying coffee into front handsink. CDI- discussion with employee and sink cleaned.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P: Tongs for customer service of hot dogs not cleaned within four hours of initial service. CDI- tongs pulled and replaced with clean utensils.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: Observed no thin probe thermometer. Obtain by May 20.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P: Observed apples in food service area unwrapped.