CIRCLE K #1867

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager present during inspection. Repeat violation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Left a copy of vomit or diarrhea clean-up procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (B) Wash hands after using the toilet room.- P Both men’s and women’s restrooms were without hand soap for staff and customers to wash hands in restrooms. Talked to district manager, Ron, who advised that he will return with hand soap for both bathrooms. This needs to be kept in stock at facility at all times.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cole slaw and tomato salsa in dispenser for customers was holding 48.7F. It must hold 41F or lower. These items were discarded. Do not use the unit unless they are holding food at 41F or 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 .

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

REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed inside hand washing sink open bottle of oven cleaner and open beer can. CDI - PIC voluntarily discarded items. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no form of hand drying at BOH hand washing sink. CDI - PIC obtained paper napkins. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no form of hand soap at BOH hand washing sink. CDI - PIC obtained soap

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fies and nats throughout BOH kitchen area mainly around soda boxes and hand washing sink. Increase frequency of cleaning area.

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use green wet wiping cloth stored around FOH hand washing sink area and around 3-comp-sunk. CDI - PIC voluntarily discarded wet wiping cloths.

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 several plastic containers stored clean with date marking stickers and adhesive still attached. PIC moved items to 3=comp-sink. 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 and debris on counter tops around pizza oven and low boy freezer. Increase frequency of cleaning around hard to reach areas.

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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand washing sink next to 3-comp-sink with pieces of equipment and signage inside sink. CDI - PIC moved items out of sink. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand washing soap at hand washing sink next to 3-comp-sink. CDI - PIC was able to provided hand washing soap instead of hand sanitizer. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no form of hand drying at hand washing sink next to 3-comp-sink. CDI - PIC was able to provide paper towels. 6-301.14 Post a handwash sign at each handsink. Observed no hand washing signage posted at sink. CDI - PIC gave out Spanish and English signage. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand washing sink near register being used to discard water and rinsing of green wet wiping cloths. CDI - PIC educated staff member on proper usage of hand washing sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed in low boy cooler open/unopen beef hot dogs, jalapenos hot dogs, Italian sausage, and smokey cheddar taquitos above 41F. See temp chart. CDI - PIC voluntarily discarded four containers PIC could not verify why food was above 41F. 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 .

3-501.18 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 half&half and French vanilla at both beverage dispensers with date marking 09/03/25 discard date. CDI - EHS educated PIC on ensuring these dairy items are datemarked for seven days. PIC voluntarily discarded four boxes. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed active green wet wiping cloths being used for counter tops and equipment without the use of sanitizer. Employee was observed rinsing wet wiping cloths at hand washing sink. CDI - PIC gave employee sanitizer spray bottle and container to hold wet wiping cloths. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed green wet wiping cloths being stored inside 3-comp-sink. CDI - PIC moved items to discard bin.

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 personal food stored inside low boy cooler. CDI - PIC moved bags of personal food to dedicated bin for personal food items inside WIC.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection. REPEAT 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 hand washing sink near register being used to store damaged beverages and wet wiping cloths. CDI - PIC removed all items off hand washing sink. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand washing sink near beverage dispenser. CDI - PIC located hand washing soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand washing sink near register. CDI - PIC located paper towels.

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 five sausage egg/cheese muffin sandwichs exceeding 7days. 4-12 & 4-8 CDI - PIC voluntarily discarded items. 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 all breakfast sandwiches, omelets, and burritos post datemarked for 4-15/4-21 in customer display case. CDI - EHS spoke to manager over ]the phone during inspection for clarification. PIC- Natalie stated breakfasts foods were thawed on the 13th and stated there was an issue with the datemarking system. EHS instructed employee to removed foods from customer case and correct datemarking. 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. 3-501.18 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 bag of hot dogs with datemarking from 4-26. CDI - PIC removed bag of hot dogs from low boy cooler and placed proper date when bag was opened. 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 Observed four southwest style chicken tornados with a discard time of 2:46PM and beef tacos in customer display case. CDI - PIC voluntarily discarded items past four hour mark.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed three wet wiping cloths stored on hand washing sink. CDI - PIC discarded cloths.

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

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 two packages of hot dogs (Italian, Jalapeno) with incorrect date marking. Packages were date mark with a discard date of 07-19-2024. PIC was unsure when they were opened. CDI - PIC voluntarily discarded items. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door to garbage area with visible light coming through the bottom portion of door. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout kitchen and self service area. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead insects on the floor near hand washing sink.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed four boxes of food on the floor in WIF. CDI - PIC placed four boxes of food on the shelves.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed three wet cloths stored on prep counters. CDI - PIC discarded cloths.

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 a box of napkins on the floor with other boxes stacked on top.

4-501.11 Maintain equipment in good repair. Observed low boy cooler under pizza station with torn gaskets. 4-501.11 Maintain equipment in good repair. Observed low boy cooler near hand washing station with heavy ice built up around gaskets and on shelves

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 facility has several priority item violations today and PIC not knowledgeable of hot and cold holding temperature requirements. CDI EHS educated PIC of priority item violations and correction needed. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy at facility and employees not knowledgeable of health policy. CDI EHS educated employees and provided employee health policy poster For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written vomiting/diarrheal procedures at facility. CDI EHS provided written procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 wraps being reheated to 120F and put out for hot holding. Employee did not know correct reheat temperature and was not checking temperatures. CDI EHS educated employee and he reheated wraps to 170F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods in WIC at 43F. Also observed several TCS food being cold held in self serve case above 41F. These foods were put in case 3-5 days ago. See temperature chart. CDI PIC voluntarily discarded REPEAT 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed nozzles of soda refill boxes on floor in storage room. CDI PIC put nozzles on top of refill boxes.

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 a box of cups on floor in storage area.

4-501.11 Maintain equipment in good repair. Observed WIC is not holding TCS foods at 41F or below. The ambient air of the WIC is 43F. This was also marked on the last. Facility is profited from sailing hot foods until WIC is repaired and approved by EHS. REPEAt VR needed 1-7-24

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed back flow preventer broken off of mop sink faucet and a hose is attached. VR Needed 1-7-24

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 food on shelf above customer food in the WIC. CDI PIC moved employee food to bottom shelf.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods in WIC above 41F. Ambient air in WIC was 54F. CDI PIC voluntarily discarded all TCS foods that were not put in WIC today. They received a huge delivery today. PIC moved today’s delivery to back beverage cooler. 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 Observed open packages of hot dogs and food for HH roller not DM in low boy coolers. CDI PIC put DM on boxes. 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 .

4-501.11 Maintain equipment in good repair. Observed WIC not holding TCS foods at 41F or below. Ambient air in WIC is 54F. PIC voluntarily discarded TCS foods and moved today’s delivery to back beverage cooler until WIC is repaired. EHS advised facility not to store TCS food in the WIC until it is serviced. VR required 7-10-23

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM on duty 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 Observed no vomiting diarrheal clean up instructions. CDI EHS provided instructions. For more information 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 at one of the handwashing sinks. CDI PIC provided paper towels. REPEAT 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign in women restroom, CDI EHS provided sign

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 onsite.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee food on top of customer food in reach in. CDI - Employee food was moved to a bottom shelf below all customer food.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed tongs and other items in 2 of the handsinks. CDI - items were removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at one handsink. CDI - paper towels were provided. REPEAT.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed sanitizer concentration at 0 ppm quat with utensils soaking in 3-comp sink. CDI - Sanitizer was added to water.

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 several boxes of single use knives, forks, cups in the storage shed, stored on the floor. REPEAT.

4-501.11 Maintain equipment in good repair. Observed heavy ice build up in reach in freezer. Needs repair. REPEAT.

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 vomit kit/plan/poster on site. No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed 1 handsink without paper towels, there was a HS within 50ft that was fully stocked. No points taken today. CDI-EHS provided paper towels from the back

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed 1 ice chute with black build-up.

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 several boxes of single use knives, forks, cups in the storage shed, stored on the floor. REPEAT.

4-501.11 Maintain equipment in good repair. Observed ice in the WIF, in a reach in at the front, door to shed to hard to close.

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 the backsplash on the following items in need of cleaning: ice coffee dispenser, ice cream dispenser, mint lemonade drink, 4 coffee drip machines

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed back door propped open, no fly fan and flies coming into the facility. PIC explained they do this when they are taking trash.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cups, napkins and other single use items stored on the floor in the shed. REPEAT.

4-501.11 Maintain equipment in good repair. Observed cabinet door loose under the coffee machine. Water pooling in the bottom of the reach in cooler in the front (PIC said this was just fixed yesterday and they are going to clean it out and discard food) Ice in the WIF and in the reach in 1. Paper towel machine is broken behind the front handsink is broken, but they do have napkins there.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the backsplash on the coffee milk dispensers with debris, the ice chute with black build-up behind the chute.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at the time of inspection.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink behind counter. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at 2 different handsinks. CDI - Soap and paper towels were added.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single service cups on floor in stock room.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed handwashing sink behind the counter with food debris. REPEAT. -2pts-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed no test strips. VERIFICATION REQUIRED. -0.5pts-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed debris in the gaskets to the reach-in cooler. Needs to be cleaned. -0pts-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice dumped in the handsink. CDI- Explained that ice should be dumped in a dump sink or three compartment sink. REPEAT. **Points not escalated due to major improvements from last inspection**

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of tater tots on the floor int he walk in freezer. CDI- PIC relocated items off the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the dish drying area.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drinks and food on prep surfaces in the kitchen prep area. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed facility blocking access to the rear three compartment sink handsink with a dish drying rack. Handsink is not at all accessible for handwashing. As such, the rack must be removed. Handsinks are required to be accessible for use at all times, by blocking access to this handsink, employees will not be able to properly wash their hands before handling clean dishes/utensils. EHS will verify that access has been restored to the handsink by 9/12/18.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stickers still present on the exteriors of stacked plastic containers such that the stickers were contacting the food contact surfaces of the subsequent container. As the stickers are unable to be properly washed/rinsed/sanitized, they must be removed during the wash portion of the process, to prevent contaminating subsequent food contact surfaces when stacked. Stickers were removed during inspection by PIC.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple house flies present in the facility. Facility lacks any sort of insect entry prevention on the main entryway.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxed single use items such as cups stored directly on the floor of the rear area.

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 slight amount of food litter on the floor of the walk in freezer.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee keys and phones stored in the prep areas/on prep surfaces. Items should be kept separated from food prep areas to prevent contamination, as well as discourage the use of such items during prep. Employees that use their phones/personal items during prep must wash their hands immediately afterwards each time to prevent fomite spread of pathogens.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed plastic tray lids stored in the front prep area handsink. Removed during inspection. Repeat Violation.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed a molded slice of tomato in the topping bar. Item was temped at 36F. All tomatoes in the container disposed of voluntarily.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed scissors stored in handsink in back prep area. CDI scissors removed.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed lettuce in storage not properly covered/protected. CDI lettuce placed in container and covered.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pizza in hot holding unit not above 135F. CDI work order placed. Pizza placed on TPHC until unit can maintain temperature above 135F. VERIFICATION REQUIRED.

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed food gloves stored under handsink plumbing. CDI relocated to approved location.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored uncovered on prep surface in food service area. CDI beverage voluntarily discarded.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed open package of hot dogs stored uncovered/unprotected in walk-in cooler. CDI hot dogs voluntarily discarded.

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 roach killer labeled for household use only. CDI pesticide voluntarily discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed jalapanoes, ice cream for ice cream machine and creamers stored on floor. CDI items elevated to 6 inches above floor.

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 cups stored directly on the floor.

7-201.11 Store toxic materials to avoid contamination. -P Observed containers of chemical cleaners stored above food products in back storage area. CDI chemicals stored in approved location.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout establishment.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous containers stored clean with old sticker residue stuck on surfaces. CDI containers pulled and placed into dirty dish pit.

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 issues to PHYSICAL FACILITIES. (storage on flooring throughout)