CIRCLE K#3267

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at back hand washing sink. Hand washing sinks must be equipped with paper towels. CDI - PIC placed paper towels at hand sink. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken wings and boneless chicken wings in hot holding measured 108-122F. TCS foods in hot holding shall measure at least 135F. CDI - PIC discarded out of temp chicken. 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) Taquitos and hot dogs in walk-in cooler were missing prep date labels. All TCS RTE foods must be labeled with prep date. CDI - PIC placed prep date labels on 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Spray bottle of sanitizer measured above 400 ppm quat. Quat sanitizer shall be 150-400 ppm. CDI - Bottle diluted to 200 ppm. 0 pts.

4-501.11 Maintain equipment in good repair. Heavy ice leak/buildup in walk-in freezer. Also, gasket on door of walk-in cooler is torn. Repair listed equipment. 0 pts.

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf The only sanitizer in establishment was a spray bottle of sanitizer. No sanitizer available to make solution at 3-compartment sink during inspection. PIC states that sanitizer is coming on truck some time today. VR - PIC agreed to make no new food until sanitizer is at establishment. EHS will return around 4 or 5PM to ensure there is sanitizer.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Employee drink observed on prep surface. Employees must store drinks separately from food.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink. CDI - PIC refilled dispenser. REPEAT // 6-301.11 Provide soap for handwashing at each handsink. -Pf No soap in men’s restroom. CDI - PIC refilled dispenser. // 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Knife and pizza cutter observed in handsink. Do not store items in hand sinks. CDI - PIC removed utensils. REPEAT

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Some hot items held using TPHC were missing time labels. CDI - PIC stated breakfast food was started at 6am so he placed 6am start times on all the TCS foods.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Knife observed in hand washing sink. Do not use hand sinks for any other purpose but hand washing. CDI - PIC removed knife. // 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at 3 hand washing sinks. CDI - PIC refilled dispensers. REPEAT

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Buildup in microwaves. Clean microwaves more frequently.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Some waste on ground around dumpsters. Maintain dumpster area clean to prevent harboring or attracting pests. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Hand sink in back needs to be reattached to wall. 0 pts.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed wipe cloths and chemicals stored directly in front of hand sink. CDI. PIC removed. Repeat 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at hand sink upfront during inspection. CDI. PIC provided one. Repeat

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 tomatoes in PIC in WI without dates. CDI. PIC date marked. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bread stored directly on personal items. CDI. PIC removed.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed single use tongs stored directly on surfaces with build up. Observed thermometer stored in a soiled container. CDI- All items taken back to be cleaned.

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

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed items stored directly in front of hand sink. CDI. PIC removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without a hair cover.

4-501.11 Maintain equipment in good repair. Observed RI cooler and oven in disrepair. Needs to be fixed.

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 low reach in and cabinet housing single service items in need of cleaning. Observed upper plates of cappuccino/ coffee machines in need of cleaning. Repeat

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed Employee items stored all over the kitchen area. Repeat

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed no paper towels at the front and back handwashing sinks. CDI- Paper towels placed at the sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken bites holding below 135F. CDI- Items placed on TPHC. 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 hotdogs without a date in the walk in cooler. CDI- Items discarded For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 low reach in and cabinet housing single service items in need of cleaning. Observed upper plates of cappuccino/ coffee machines in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed Employee items stored with pizzas in the low reach in. Separate items.

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 PIC without knowledge of food safety concepts. CDI- EHS educated PIC on all concepts and violations. 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 site. 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 For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed employee and manager without knowledge of health policy. EHS found health policy and reviewed with employee.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed drink in back handwashing sink. CDI- Removed

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pizza in the hot case holding below 135F. CDI- Pizza placed on time. Pizza will be discarded prior to 10am. 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 .

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed thermometer stored in a soiled container. CDI- All items taken back to be cleaned.

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 single service items stored on the floor in the dry storage area.

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 upper plates of coffee, juice and soda machines in need of cleaning.

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 PIC unable to provide any information as to food safety. PIC was educated and provided paper information. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety.

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 the facility at the time of inspection. REPEAT.

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. Observed no one with knowledge of employee health policy. CDI. Provided PIC with one. 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 written procedure for responding to a vomiting and diarrhea plan. CDI. PIC was provided with one. Repeat.

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 employees water bottles stored directly on top of hot dogs in the freezer. CDI. PIC removed.

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, rolls in WI with expired dates. CDI. PIC voluntarily discarded. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee cooking cookies and storing them under the hand washing soap. CDI. PIC removed. REPEAT.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without a hair cover. Repeat

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. Observe single use dishes stored directly on the floor in the dry storage area. CDI. PIC removed.

4-501.11 Maintain equipment in good repair. Observed hot dogs cooker in disrepair. Needs to be repaired.

6-402.11 Toilet rooms shall be conveniently located and accessible to employees during all hours of operation. Observed male toilet closed due to disrepair. Needs to be cleaned and fixed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened dumpster outside. Needs to be covered 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste stored directly on the floor in the waste area. Needs to be cleaned.

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 the facility at the time of inspection. REPEAT.

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. Observed no one with knowledge of employee health policy. CDI. Provided PIC with one.

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 procedure for responding to a vomiting and diarrhea plan. CDI. PIC was provided with one.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel in the hands sinks. CDI. PIC replaced. 6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soup at hand sinks. CDI. PIC replaced.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed build up on the thermometer. CDI. PIC replaced.

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 rolls, sausages, hot dogs in WI without dates. CDI. PIC date marked.

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 frozen food stored directly on the floor in the WI freezer and up front. REPEAT.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without a hair cover.

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 protection manager in the facility at the time of inspection. Needs to be certified.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed sausage HH at 110F in the HH unit, CDI. PIC removed

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of frozen food and stored on the floor in the walk in cooler. REPEAT.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed inside of microwaves needs cleaning. REPEAT

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager in the facility at the time of inspection. Needs to be certified.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P. Observed employees unable to list the various food born illnesses and their symptoms. Gave employees the policy

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at the hand sink behind. Needs to be supplied with soap. Will be back within 10 days to check on the soup.

7-201.11 Store toxic materials to avoid contamination. -P. Observed an open container of sanitizer stored directly around single use spoons. CDI. PIC removed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of frozen food and hot dogs stored on the floor in the walk in cooler and freezer. REPEAT.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food with hair covers. Needs to wear some when working with food.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed upper plates of coffee machines, cappuccino machine and creamer machine in need of cleaning. Observed inside of micro waves needs cleaning. REPEAT

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed front handsink obstructed by a cart. CDI- Cart removed. Observed a can of soda in the back handsink. CDI- Removed 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at both handsinks. CDI- Paper towels placed at both handsinks

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic containers with sticky residue. CDI- Containers taken back to be washed. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed iced coffee nozzles in need of cleaning. Nozzles soiled with sticky residue. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwaves heavily soiled with old food debris.

3-501.13 Use approved thawing methods. Observed packaged hotdogs thawing in the sink full of water. CDI- Hotdogs placed in the walk in cooler.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of pizza stored on the floor in the walk in cooler. 3-306.13 (B) and (C) Consumer Self-Service Operations - PF Observed self service pizza case not being monitored. Asked employee if customers get their own pizza. Employee stated yes. Pizza is not packaged. Permit amended by Chris M. states that pizza must be packaged for customer self service. EHS spoke to PIC about packaging the pizzas as stated on the permit. PIC stated she knows about the packaging however they do not have anything to package the pizzas with and they cannot serve the pizzas to customers. Customers have to get their own pizzas. PIC stated corporate handles these items. -VR

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 stored on the floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed upper plates of coffee machines, cappuccino machine and creamer machine in need of cleaning. Observed coffee area near creamer machine in need of cleaning.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed tray soaking in 50ppm sanitizer. Directions for QUAT sanitizer specifies that 200ppm-400ppm is acceptable. CDI- Sanitizer re-made to 200ppm and tray re-washed. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. . Observed ice chutes and drink dispenser nozzles heavily soiled with sticky residue and debris.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sandwiches in the grab and go cold case holding above 41F. See temp chart. CDI- Sandwiches discarded. -REPEAT NOTE: Facility is not making as much food due to COVID.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed reach in units in need of cleaning. Observed microwaves in need of cleaning.

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 lots of debris on the floor of the walk in cooler. Floor needs to be cleaned.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No Certified food protection manager on-site. Repeat Violation.

2-301.14 Wash hands after activities that contaminate them. -P Observed PIC on personal phone, then began taking food to the back walk-in cooler. CDI-PIC washed hands.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed countertops used to prepare food were only being cleaned with pot/pan degreaser, need to sanitize also. CDI-Food employee cleaned countertops with sanitizer

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed grab and go display with a thermometer not quite working properly, would go from 41F to 33F to 23F in a matter of minutes. Temped wraps made from yesterday and they were sitting at 45/47F. CDI-PIC voluntarily discarded and is putting a work order to fix unit. Repeat violation.

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 salsa and lettuce (8/8-8/15) being held for 8 days, date of prep + 7 days. CDI-PIC explained it is company policy and they will implement the new date marking system. Voluntarily discarded items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed prepared sandwiches being put in a plastic clamshell and put immediately out in a grab and go. Items were 44/45F. CDI-PIC moved to freezer to cool and will start cooling before put out on display.

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 a cup being used for scooping out cheese, whole cup inside. Explained that they need to use another utensil to keep food item safe from contamination.

4-501.11 Maintain equipment in good repair. Observed grab and go display with a thermometer not quite working properly, would go from 41F to 33F to 23F in a matter of minutes, PIC is putting in a work order.

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

General comment 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cole slaw and pico holding between 42F and 45F in the toppings station. CDI - PIC voluntarily discarded the items. Reminded the PIC of the temperature change to 41F. Any TCS items found holding above 41F (that is not cooling) in the next inspection will result in points being deducted.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed 3 wet wiping cloths stored on the prep tables. CDI - cloths were placed in a sanitizer bucket.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed containers stacked wet.

General comment 4-501.11 Maintain equipment in good repair. - Observed 2 split gaskets on #4 freezer on the prep line; replace gaskets

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink stored in reach in cooler above food. CDI- Drink removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tomato slicer stored as clean with tomato seeds and food debris in the blade guards. CDI- Slicer placed in 3 comp sink for re-washing.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal food items stored in walk in cooler co-mingled with food stand foods, need to store in designated area and store to prevent possible contamination. Food stored separated on bottom shelf.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an open employee drink on prep table and employee food stored next to pizza dough in reach in cooler. CDI- Drink and food removed and disposed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tomato slicer stored as clean that had not been properly cleaned, with tomato debris on blades. CDI- Slicer placed in dish sink for washing.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed a spray bottle of quat sanitizer above 400 ppm acc. to test strips. Maintain quat sanitizer at 150-400 ppm. CDI- Bottle removed and emptied. (repeat) As only one bottle was out of compliance points not doubled at this time.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one tomato slicer stored as clean with food paticles stuck in blades. CDI- Tomato slicer re-cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed display cooler holding house made and packaged turkey and ham wraps, sandwiches, and chef salads at 53 degrees, thermometer reading 51 degrees. PIC disposed of all TCS foods in cooler and will have cooler serviced. Will follow up within 10 days that cooler is operating properly.

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 ham and turkey in walk in cooler opened over 24 hrs ago that were not date marked. CDI- PIC disposed of meats.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer in spray bottle reading above 400 ppm on test strip. CDI- Sanitizer diluted to proper strength.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes being tight stacked while wet.

6-501.113. Maintain storage areas clean, with items stored off the floor for ease of cleaning. Observed a lot of merchandise piling up and stored on floor in back storage area.

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 lids and cups on the floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris in the gaskets of the prep unit under the oven. Clean gaskets.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed 2 personal drinks on the prep surface.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed bbq awaiting prep and cold holding that had a long hair in it. Observed all employees with proper hair restraints. CDI- Container of bbq voluntarily disposed of by worker.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pre-packaged hamburgers and bbq sandwiches in hot box that were 127-133 degrees. CDI- PIC voluntarily disposed of sandwiches.

4-501.11 Maintain equipment in good repair. Observed threshold floor panel in door way to walk in cooler that was loose from subfloor, needs fastening.