7 ELEVEN #35576

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed back handsink blocked and inaccessible. CDI- PIC removed items from within and around sink. *REPEAT*

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 yellow food thermometer needing to be cleaned. CDI- PIC removed item to be cleaned and sanitized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken wings and pizza slices temping below 135F. PIC stated the food was meant to be discarded due to being outside of time limit for quality. CDI- PIC voluntarily discarded items. 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 .

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. Clean back of house floors and walls.

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 PIC and food employee fail to properly wash hands. Employee handwash did not meet minimum time. CDI- EHS discussed with PIC, hands rewashed properly. 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 .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed back handsink blocked and inaccessible. CDI- PIC removed items from within and around sink.

5-205.15 Maintain a plumbing system in good repair. Observed handsinks slow to drain. PIC stated a work order would be placed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice and a white liquid in the hand sink. CDI.. sink was cleaned out.

6-501.111 Keep the premises free of insects, rodents, and other pests.Observed flying pest throughout facility.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present during time of inspection. -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 employees with incomplete information on foodborne illnesses prevention. CDI. PIC was provided education and also paper work was given.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handwashing sink. -CDI- PIC replenished paper towel supply.

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

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

4-501.11 Maintain equipment in good repair. Observed micro wave in disrepair.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste stored outside of receptacles. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened doors on waste receptacles. Per PIC, facility has issues with homeless people using dumpster area.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present during time of inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P- Observed food employee don gloves to engage in food prep after working cash register. -CDI- EHS intervened and educated food employee on when to wash and food employee washed hands. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handwashing sink. -CDI- PIC replenished paper towel supply. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed cleaning rag and tablet stored on handwashing sink. -CDI- PIC removed. **REPEAT** -2-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed buffalo and bbq wings between 123-146F. -CDI- PIC voluntarily discarded. **REPEAT** -3- 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed creamer and milk in dispenser above 41F. Refer to temperature chart. Per PIC, items had just been placed in unit from dry storage. -CDI- PIC placed items in RIC to cool down. -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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at start of inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed drinks at handwashing sink. -CDI- PIC removed item. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handwashing sink. -CDI- PIC replenished paper towel supply. 5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf- Observed back of house handwashing sink not properly functioning. Per PIC, facility has approval for only needing handwashing sink in front of house, however, PIC not able to provide any documentation. **10DAY VERIFICATION REQUIRED** -1-

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 moved items to 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 . 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P- Observed food employee manual ware wash dishes without sanitizing. -CDI- EHS educated PIC on proper W/R/S procedure and PIC moved items to dish pit 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed sausage biscuit and cheeseburger hot holding below 135F. -CDI- PIC voluntarily discarded. **REPEAT** -3- 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 24hrs. -Pf-/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 opened hot dogs in RIC with no date mark. Per PIC, these items had been opened Saturday. -CDI- PIC properly date marked items. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P- Observed 2 bottles of hot shot not approved for commercial use. -CDI- PIC removed. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed container with no label. -CDI- PIC removed item. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in back near chemical storage and clean dish storage. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees with no head coverings. -0-

4-502.13 Single-use and single-service articles cannot be reused. Observed single-use food containers being reused. -CDI- PIC discarded. -0-

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste stored outside of receptacles. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened doors on waste receptacles. Per PIC, facility has issues with homeless people using dumpster area. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored over retail food in RIC. -CDI- PIC removed items. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during inspection. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written V/D cleanup procedures. CDI-EHS provided a printed copy of procedures approved by the Mecklenburg County Health Department.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed breaded wings, buffalo wings, and a cheeseburger in hot holding below 135F. Reference temp chart. CDI-PIC stated items are all already discarded after 2 hours for quality, so EHS provided TPHC procedures for TCS items that were found below 135F.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM in establishment during inspection. -REPEAT- -1 point-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures for cleaning vomit/diarrheal events. CDI - Written procedures were reviewed with and e-mailed to PIC. -REPEAT- -0 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed buffalo chicken wings hot holding with temperatures ranging between 109F - 123F. CDI - Chicken wings are on a two hour time limit and are then discarded. Chicken wings were placed on TPHC. -REPEAT- -3 points-

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/BOPsSNUajYs . Observed opened ready to eat egg rolls and cheese taquitos in reach in cooler without date marking. PIC stated that items were opened approximately 3 days prior to inspection. CDI - PIC placed date marking labels on packages. -0 points-

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. Observed (A) priority items out of compliance during inspection and (B) no certified food protection manager present. CDI: educated PIC on what is needed to comply with new code.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food food protection manager present at the time of inspection.

2-201.11(A - C) & (E) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Employee Health Policy does not include Salmonella nontyphoidal. CDI: educated and provided the PIC with web link to obtain updated Employee Health agreement form.

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. Establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDI: educated and provided the PIC with website link to obtain template plan to be implemented.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed spicy, buffalo, and boneless wings in hot hold unit ranging from 122F - 130F. CDI: these items were made fresh and reheated to above 135F during inspection; unit temperature was also turned up.

4-501.11 Maintain equipment in good repair. Observed gaskets torn on both undercounter reach-in coolers behind front counter.

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand washing sink without paper towels. CDI - Paper towels were provided by PIC. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage in restroom. All other hand sinks in establishment had hand washing signage. CDI - Hand washing signage was provided by regulator. -0 points-

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 packages of hot dogs and package of chicken taquitos in reach in cooler without date mark. PIC stated they were opened 2 days prior. PIC stated that all open items have a three day shelf life and are then discarded. CDI - Dates were provided. -REPEAT- -3 points-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed open pizza slice boxes and coffee filters stored upright and without covering or protection. -0 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors open on dumpsters. Keeping sliding doors and lids closed when not in use to prevent rodent or insect infestation. -0 points-

General Comment: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed spicy wings in hot box at 128F. CDI: wings were reheated to 170F. All other food products inside were in compliance.

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 tornadoes and hot dogs inside reach-in cooler with no date mark. According to PIC these items last for 2 days. CDI: date mark written in on products.

General Comment: 7-201.11 Store toxic materials to avoid contamination. -P. Observed chemical spray bottles stored on and above food surfaces. CDI: relocated to proper area under sink.

Repeat: 4-501.11 Maintain equipment in good repair. Observed torn gaskets on reach-in cooler and freezer behind counter.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed personal drinks on counter surfaces behind counter and coats hanging on shelf with single service items.

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 food and food service items stored on the floor in back room.

4-501.11 Maintain equipment in good repair. Observed torn gasket on reach-in freezer and cooler behind counter. Observed paper towel dispenser at front counter jammed and not functionining properly. Paper towel dispenser was fixed and paper towels were provided.

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

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the front hand washing sink. CDI-Paper towels were provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pizza hot holding below 135F. CDI-The pizza was discarded and a new pizza was made.

4-502.13 Single-use and single-service articles may not be reused. Observed small single use containers being reused. CDI-Explained that these containers are meant for a one time use only, and must be discarded once empty. The containers were discarded.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite. The owner is working on becoming certified as food protection manager. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee place a dirty pizza pan into the hand washing sink. CDI-The pan was removed and explained that this hand sink can only be used for hand washing. *Do not store any equipment or utensils in the sink. Also do not rinse off any equipment/utensils in the sink. Use the 3-compartment sink in the back.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed preset times for the cooking of certain foods in the oven not long enough to properly heat the product to atleast 135F or above. The owner stated they always have to cook the product longer in order to heat properly. Either the oven needs to be repaired to properly heat product in the allotted time frame or the times for the product needs to be changed. CDI-All items not fully reheated were placed back into the oven, and the manager will have the unit looked at.

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 Home Defense Insect Killer being used inside the facility to help maintain pest control. This product is indicated for household use only and should not be used in commercial food service environment. CDI- Discussed with the owner about not using the product inside. The manager will stop using this product.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed below the soda boxes in the back room. Have cleaned.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed pizza in the hot box at 120F and 117F. CDI - pizza was voluntarily discarded.

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the 1 door prep unit up front. Replace gasket.

Observed no PIC with ANSI accredited food safety program present. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.

Observed no hand washing signs at restrooms. CDI - signs posted. 6-301.14 Post a handwash sign at each handsink.

Observed sanitizer mixing equipment at 3 compartment sink making sanitizer below proper concentration. CDI - spray bottle hand mixed during inspection. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P

General comment 2-102.12 PIC demonstrates knowledge by being a certified food protection manager. - PIC is not certified. PIC has until the transitional permit expires to obtain certification..

2-301.14 Wash hands before donning gloves and between gloves uses.-P Employee observed handling money, then putting on gloves to remove wings from oven, did not wash hands between activities. CDI- Employee corrected, washed hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken sandwiches in small warming cabinet at 118. CDI- PIC said they had been in cabinet approx one hr, he turned up the temp on teh cabinet and reheated the sandwiches.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Food handler not wearing a hat or hair restraint.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location. Observed clean tongs stored on splash guard of handwash sink on service line, subject to splashing from handwashing.

General comment 2-102.12 PIC demonstrates knowledge by being a certified food protection manager. - PIC is not certified. PIC has until the transitional permit expires to obtain certification.

General comment 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed 2 personal drinks on a prep surface. CDI - drinks were moved to a correct location.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at the front handsink. CDI - paper towels provided.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed an employee engage in food prep with a long ponytail and no hair restraint.

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 utensils stored in 68F water. CDI - explained the requirements for holding utensils and PIC removed the water and will not keep them in water anymore.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed 2 employee jackets on a prep surface. CDI - jackets were moved.