CIRCLE K #2723928

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health documentation on site during inspection. -CDI- EHS provided employee health policy agreement. (1 pt) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 hot dogs date marked for 5/6 with a discard date of 5/11. PIC stated the hot dogs were opened this morning on 5/4. -CDI- PIC correctly date marked the hot dogs. (0 pts) 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 .

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed several bagels of waste being stored outside of the dumpsters. Keep all waste inside the designated dumpsters or have waste collected more frequently. (0.5 pts)

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 eating in food prep area. Designate a specific area for employees to eat. (0.5 pts)

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at any of the hand sinks upon arrival. -CDI- Employee went out to get hand soap for the hand sinks. (1 pt)

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed damaged/missing lid. PIC stated that they have already made an order to have it fixed. (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 pizza tray and slicer being stored on top of hand sink blocking access to sink. CDI - PIC moved items and placed them in approved areas. REPEAT. (1)

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed stain remover being stored on top of boxes of soda in dry storage area. Observed bottle of cleaner stored above creamers in dry storage area. CDI - PIC moved cleaners to approved storage area. REPEAT. (2)

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 in-use tongs being stored in sanitizer bucket. EHS advised to use surface of prep table for proper storage of in use utensils and wash, rinse, and sanitize every four hours. CDI - PIC placed tongs on prep table for storage. (0)

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed trash bags sitting outside of dumpster area, Please store in waste receptacles. (0.5)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal food items being stored in reach in unit with no labeling present. EHS advised to denote an area for storage of employee belongings and label area. (0)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee health policy missing information pertaining to non-typhoidal salmonella. CDI - An updated employee health policy was given to PIC. -0 points- For more information on employee health policy, 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 Observed no written procedures for responding to vomit/diarrheal events. CDI - Written procedures were given to PIC. -0 points- For more information 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 rear handwashing sink blocked by spray bottles and cleaning supplies. CDI - Items were removed and placed in designated area. -0 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken nuggets hot holding at 126F. CDI - Items are kept on time control for quality purposes and will be discarded prior to 4 hour hold. -1.5 points- 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed degreaser stored with coffee creamers and above gloves. CDI - Degreaser was moved to designated chemical storage area. -1 point-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors and lids open on dumpsters. Keep sliding doors and lids closed to prevent rodent or insect infestation. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed excessive litter stored in dumpster enclosure. -0.5 points-

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. Observed facility without TPHC written procedures for TCS foods. CDI- EHS emailed TPHC template to fill out and keep on file. REPEAT -3pts- TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-501.17 Provide a covered waste bin in female restrooms. Observed female restroom without covered waste bin. Provide covered waste bin. -0pts-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed utensils hanging from hand sink and food debris inside hand sink. CDI-PIC removed utensils and cleaned hand sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels or alternative hand drying method at hand sink in food prep area. CDI-Paper towels were provided by PIC. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap available at hand sink near food prep. CDI-Soap was provided by PIC.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed opened packages of Italian dogs that were not given an open date mark. CDI-PIC voluntarily discarded RTE TCS foods that were not given a date label.

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. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no written procedures for all TCS foods that PIC stated were held on time. CDI-EHS provided TPHC procedures for PIC. 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 no time stamp for hot dogs or sausages. Observed pizza that was held for more than 4 hours. CDI-PIC voluntarily discarded pizza, dogs, and sausages.

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 napkins stored less than 6 inches above the ground. Observed soda lids stored in heavily soiled dispensers. Increase cleaning frequency.

5-205.15 Maintain a plumbing system in good repair. Observed clogged toilet in female restroom. CDI-Toilet was repaired by end of inspection.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid and sliding door open to trash dumpster and recyclable dumpster. Keep dumpsters closed to prevent the harborage of pests.

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 eating a fruit cup directly in front of nacho station and area where single-use items are stored. Only eat in designated areas, away from food prep and storage.

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 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 . Observed employee wash hands for less than 20 seconds, dry hands on pants, and then put hands in hair. CDI-EHS explained the process of hand washing to employee and employee properly washed hands.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed handsink in food prep area with no soap. CDI-PIC provided soap at handsink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in food prep area and no paper towels at hand sink near 3 comp sink. CDI-PIC provided handsinks at both handsinks. 6-301.14 Post a handwash sign at each handsink. Observed no hand wash signs at handsinks in restrooms.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bin at hand sink near 3 comp sink.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee backpack stored on counter where food prep occurs. CDI-PIC moved backpack to designated storage area.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC during inspection. -1-

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 PIC with a CFPM. -1-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Observed no thermometer available. VR within 10 days. -0.5-

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 boxes of napkins stored directly on the floor at the back room. REPEAT VIOLATION -1-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee back brace stored in the reach in freezer on top of frozen TCS foods at the back room. -0.5-

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 boxes of plastic cups stored on the floor. -0.5-

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC present during inspection. -1-

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 employees with CFPM ceritification. -1-

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 health policy does not include Salmonella nontyphoidal. CDI: EHS discussed with employee on employee health policy updates and sent a copy of the updated employee reporting agreement to email on file. -0-

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 facility does not have a written cleanup procedure for vomit and diarrheal events. CDI: EHS discussed with employee and sent a copy of a cleanup plan to email on file. -0-

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand soap dispenser not working. CDI: EHS took off soap packaging to use and pump it manually. Observed no hand soap at the hand sink by the oven. CDI: EHS poured some hand soap from the back onto a container and stored it at the hand sink by the oven. -1-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf OBSERVED box of promotional signs being stored in front of the hand wash sink. CDI. PIC relocated box of signs to another location.

7-101.11 Identifying Information, Prominence-Original Containers - PF OBSERVED bathroom cleaner being stored in a labeled sanitizer bottle. CDI. PIC removed bathroom cleaner from sanitizer bottle and replenished bottle with correct chemical.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. OBSERVED orange bulky sealant between the ceiling and beginning of the top of the wall. PIC stated he wasn't aware when the sealant was installed. PIC stated it was more than likely installed to prevent a leak coming from the ceiling.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C OBSERVED employees lunch being stored above items in the walk in cooler.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed certification for PIC expired.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed hot water turned off under sink at time of inspection . CDI turned valve back on and proper hot water temperature observed.

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 sausages opened previous day not date marked. CDI PIC dated sausages since he was the one who opened them yesterday.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed sandwiches on tphc not labeled with beginning or discard times. CDI discarded.

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

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed packaged hot dogs that were said to be cooling for more than 4 hours ago at 47-59 degrees F in WIC. CDI- Hot dogs were voluntarily discarded. -1.5 points.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Bacon, egg, cheese and sausage biscuits hot holding < 135 degrees F in hot hold unit. CDI- Hot hold unit was adjusted so that it can properly hold all tcs foods at 135 or greater. Out of temp biscuits were discarded.-1.5 points.

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 packaged hot dogs cooling inside of plastic packaging which caused conflict with cooling time parameters. CDI- hot dogs were discarded due to exceeded 4 hour ambient cooling. -.5 points.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live fly in back kitchen area. -1 point.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove buildup from exterior of the drink machine and ice chute on soda machines. Remove debris from hot go bun drawer under hot dog roller rack. -.5 points.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands. -Pf Hot water only reached 85 degrees at 3 comp sink and 119 degrees at hand washing sink. Facility has been placed on strict instructions on utensil usage. Facility is to only use single service articles until hot water is serviced. Hot water is scheduled to be adjusted by end of day today. Hot water shall be at least 120 degrees at 3 comp sink for adequate dish washing. - 1 point.

5-205.15 (B) System maintained in good repair - C Men's bathroom is currently not able to be used due to heavy leaking coming from toilet/urinal. A work order has been placed on this to be fixed ASAP. Remove water from floor to avoid slip hazards. - 1 point.

General Comment: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed ladder blocking handsink in the kitchen. CDI: ladder relocated.

Repeat: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed no sanitizer available. CDI: quat sanitizer made up by PIC at 3-comp sink. Facility will need to submit risk control plan for repeat violations of this issue. Follow-up by 2/8/19

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 hot dogs that were opened yesterday and that will last for 2 days not dated inside walk-in cooler. Facility has already submitted risk control plan and was showing improvement. Follow-up visit needed to ensure risk control plan is being followed properly. Intent to suspend permit will go in effect new inspection if violation is not corrected. Follow-up by 2/8/19

Repeat: 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid open to door. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash on ground at dumpster area.

Repeat: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed no sanitizer available for use. CDI: quat sanitizer was made available at 3-comp sink at correct concentration.

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 no dates on hot dogs and polish dogs inside walk-in cooler. According to PIC these items last no more than 2 days. CDI: by properly date marking. Submit Risk Control Plan for date marking issues due to repeat violations. Return visit required by 8/24/18

General Comment: 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test kit available for checking quat sanitizer. PIC ordered strips and should be in by tomorrow. Return visit required by 8/24/18

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

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

Repeat: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed bookbag and chili and cheese food bags stored inside back kitchen handsink. CDI: items removed and relocated. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No paper towels at kitchen handsink. CDI: restocked. 6-301.11 Provide soap for handwashing at each handsink. -Pf. Soap not dispensing properly at kitchen handsink. CDI: soap replaced and now dispensing.

Repeat: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. No sanitizer available for use. CDI: quat sanitizer made available @ 3-comp sink; proper concentration observed at 200ppm.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Pico being held in top of cold well measuring 51 deg F. CDI: pico discarded. Return visit required by 3-24-18 to ensure proper temperatures maintained at 45 deg F for cold holding.

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. Hot dogs opened 2 days ago inside walk-in cooler not dated. CDI: hot dogs dated for 3/12. Return visit required by 3-24-18 to ensure proper date marking is being done

General Comment: 3-501.13 Use approved thawing methods. Hot dogs thawing at room temp on drainboard of 3-comp sink. CDI: hot dogs moved to walk-in cooler to properly thaw

General Comment: 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Lots of boxes on floor of back stock room due to re-set.

REPEAT: 1 pt. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed np paper towels at kitchen handsink. Observed paper towel dispenser missing from wall. CDI: paper towels restocked.

General Comment: 0 pts. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed no sanitizer available. CDI: quat sanitizer made available at 3-comp sink at 200ppm.

REPEAT: 1.5 pts. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed pico in top of cold well at 53F. CDI: discarded and replaced with pico from walk-in cooler at 41F.

REPEAT: 3 pts. 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 in walk-in cooler that were opened without a date. Hot dogs last more than 24 hours. CDI: hot dogs properly dated to reflect open date.

General Comment: 0 pts. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed at coffee creamer, coffee station, and drink station.

General Comment: 0 pts. 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 on the floor at back area of stock room.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser not working properly and not able to dispense soap for proper handwashing. CDI: hand pump soap purchased and provided at handsink.

General Comment; 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salsa in cold well at 49F. CDI: salsa changed out with fresh product at 40F from walk-in cooler.

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 packets of hot dogs not dated in walk-in cooler. According to PIC, hot dogs could last for 3 days. CDI: hot dogs dated with proper open date during inspection.

General Comment: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies present at back of facility next to 3-comp sink. Service order for pest control has been called in.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed packages of peanuts stored on the floor. CDI by PIC moving items.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed mens room paper towel dispensor not functioning. CDI by PIC repair.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small german roach in the cabinets below the drink machine. PIC has records of Orkin treatments. Insure that pests are kept under control.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed missing drain plug on dumpster. PIC stated that he has informed waste company that a replacement is needed.

6-502.12 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. Walls in the rear storage area and around the can wash observed soiled with black residue.