7-ELEVEN #37282

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in topping unit holding above 41F during inspection. See temperature chart. PIC stated maintenance was on site earlier in the day to assess. REHS observed unit set to 30F. REHS advised increasing temperature setting on unit to prevent it freezing over. CDI - All items voluntarily discarded. Facility has ample refrigeration to operate without unit until repair. Repeat. 3 pts. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at three compartment sink dispensing far above safe levels during inspection. PIC stated they already have a maintenance request in, and staff already test sanitizer concentrations every time the sink is filled. CDI - Facility to continue testing and diluting sanitizer as needed. 0 pts.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probed thermometer on site during inspection. Acquisition necessary. 10 day VR required. 0.5 pts.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed pico de gallo for service with white growth. CDI PIC discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS items in prep unit including ambient holding above 41F. CDI PIC discarded and closed prep unit, will call repair person. 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 .

3-501.19 (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 items in hot box holding on time without written procedures. CDI PIC and EHS wrote out procedures and posted. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly in facility near food.

4-501.11 Maintain equipment in good repair. Observed prep unit holding TCS food and ambient above 41F. TCS items discarded and repair person called. VR required.

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. Clean outsides of refrigeration and freezer units.

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 buildup on floor around feet and wheels of equipment and edges of floors.

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 employee wash his hands and then turn water off with clean hands and no barrier and proceed to put gloves on. The same employee did not wash his hands for at least 20 seconds. CDI PIC educated employee and he rehashed his hands. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed all the chicken wings in the HH case below 135F. PIC stated that they were put in case 2 hours ago. PIC stated that she will put in a work order to this HH case. CDI PIC reheated all the chicken wings to 190F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed half & half and French vanilla liquid creamer in the self serve dispenser at 43F. PIC stated that it was put out 2 days ago. CDI pic voluntarily discarded. 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 2 cleaner spray bottles on prep table above lowboy cooler. CDI PIC moved pray bottles. REPEAT

3-306.13(B)(C) Consumer self-service operations shall have utensils or effective dispensing methods to protect the food from contamination and be monitored by trained food employees.-Pf Observed the dispensing spout for the liquid creamers cut 3-4 inches below the valve. Instruction on equipment state to cut on a diagonal 1/4 inches below the valve. CDI PIC discarded creamer because it was 43F and labeled the dispenser out of order.

4-501.11 Maintain equipment in good repair. Observed liquid coffee creamers refill boxes being stored in the large beverage WIC that is not working. PIC stated that there is a work order in for the cooler. EHS advised to not store creamer refill boxes in the WIC. The creamer boxes state to keep chilled. CDI PIC voluntarily discarded creamer box refills

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: 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 employee fill a pitcher and wash thermometer at the handwashing sink. Also observed stoppers in handwashing sink near 3 comp sink. CDI EHS educated employee and she removed items from handwashing sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sticker and residue on clean containers. CDI Containers moved to 3 comp sink. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical spray bottle being used and stored on top of cooler and food contact surfaces. CDI EHS educated PIC and she moved the spray bottles.

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 buildup on floor in back room near soda syrup boxes. REPEAT

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. 1 soda nozzle needed to be cleaned. Clean soda nozzles more frequently. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Mini tacos, chicken wings, pizza and chicken skewers were below 135F in hot holding. TCS foods in hot holding shall measure at least 135F. CDI - Pizza reheated to above 165F. Other foods were 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 .

4-501.11 Maintain equipment in good repair. Replace torn gasket on reach-in cooler door. REPEAT. 0 pts

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. Clean outsides of refrigeration and freezer units. Clean drink station areas. REPEAT

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 wall and floor around soda syrup boxes. 0 pts

2-102.12 (A) Certified Food Protection Manager (C) No employee present with ANSI food protection manager certification. At least 1 employee with active ANSI food protection manager certification shall be present during all hours of operation. REPEAT

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Employee observed at cash register and handling money. Employee donned gloves and got slices of pizza out of hot holding unit without washing hands first. Employees must wash hands before engaging in food preparation. CDI - Employee educated and washed hands.

3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Several portions of chicken wings and pizza in hot holding unit measured below 135F. TCS foods in hot holding shall measure at least 135F. CDI - Items placed on temporary TPHC and will be discarded within 2 hours.

2-402.11 Effectiveness - Hair Restraints (C) Food employee not wearing hair restraint. Food employees must wear a hair restraint, such as a hat or hair net. 0 pts.

4-501.11 Maintain equipment in good repair. Replace torn gasket present on reach-in cooler door. Equipment shall be maintained in good repair. 0 pts.

4-602.13 Nonfood Contact Surfaces (C) Clean counters underneath and behind equipment. Clean spills underneath soda machine in cabinets. Nonfood contact surfaces shall be cleaned at a frequency necessary to maintain them clean. 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. Clean floors underneath and behind equipment. Clean soda splashes off wall beside soda syrup boxes. Clean physical facilities more frequently. 0 pts.

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.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed sponges inside of hand sink and there was a scrub brush right next to faucet. CDI-Sponges were removed from sink and EHS instructed PIC that hand sinks can ONLY be used for hand washing.

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 two opened packages of hotdogs with no date mark. CDI-PIC stated the packages were opened yesterday and added a correct date mark to both packages.

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 large box of single service food boxes stored directly on the floor. Move to an elevated surface to prevent contamination.

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

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-

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 chicken wings hot held in hot box ranging in temperature between 122F and 130F. CDI - Items are typically discarded after two hours. PIC discarded items during inspection. -1.5 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors open on dumpster. Keep sliding doors and lids closed on dumpster when not in use to prevent rodent or insect infestation. -REPEAT- -1 point-

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. -1 point-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal trays stored as clean on drying rack with build up of food residues and particles. Recommend more thorough washing, rinsing, and sanitizing of food contact surfaces. CDI - Metal trays were taken back to three compartment sink to be rewashed, rinsed, and sanitized. -1.5 points-

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 tongs and pizza cutters stored on top surface of reach in cooler. Recommend storing in-use utensils in a manner that will not contaminate food contact surfaces. -0.5 points-

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 paper towels stored on floor in dry storage area. -REPEAT- -0.5 points-

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 gaskets and surfaces of reach in freezer with build up of food residues and debris. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors open on dumpsters. Keep sliding doors and lids closed when not in use to prevent rodent or insect infestation. -REPEAT- -0.5 points-

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC had limited knowledge of food borne illnesses and reportable symptoms. Observed no employee health signage in facility. CDI - Employee health, food borne illnesses, and reportable symptoms were discussed with PIC. Signage was given to PIC to post in establishment. -0 points-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed spray bottle of sanitizer stored in rear hand sink. CDI - Spray bottle was removed by regulator. -REPEAT-

7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle of sanitizer stored touching hot holding equipment and food storage area. Observed container of medication stored on top of hot holding equipment. CDI - Items were moved to designated area. -1 point-

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed containers of chicken wings in freezer stored without covering or protection. CDI - Covers were provided. -1 point-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of paper cups stored on floor in dry storage area. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed oven used to commercially reheat food with build up of oils and food residues. Recommend higher frequency and more thorough cleaning. -0 points-

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed both handsinks blocked, one by food products and one by chemicals on the floor. CDI-EHS moved chemicals and PIC moved food.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hotdogs, taquitos at 134F on the roller. The gauge was on low heat, not hold warm which should be the appropiate setting. Observed hot holding display holding items below 135F, most were between 115-125F. PIC said they have called about this already. CDI-PIC explained they only keep these items for 4hrs and they turned up gauge for proper HH. EHS will come back for other unit. VR REQUIRED 1/25/2020

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico stored in the prep unt for grab and go at 46F. Food as in a plastic container and double stacked. CDI-PIC voluntarily discarded and EHS explained it needs to remain only in pan because all other food was in temp. PIC did not sign due to Covid protocols.

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, beef patties, and all tomatoe items in the prep unit with no DM. CDI-PIC DM.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed only a dial thermometer on site. VR REQUIRED 1/25/2021.

2-102.12 Certified Food Protection Manager - C Observed no certified food protection manager on site during inspection. REPEAT VIOLATION

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Through discussion PIC was unable to name food borne illnesses or symptoms and no hard copy of a policy. CDI: EHS provided an employee health policy poster today during the inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 0ppm quat. Sanitizer dispenser tubing is broken at the 3-comp sink. CDI: EHS and PIC discussed hand diluting sanitizer. Ensure that dispenser is repaired.

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 no time marked for food in hot hold cabinet. PIC marked food for time when it was cooked.

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

4-501.11 Maintain equipment in good repair. Observed torn gasket on reach in freezer to right of handsink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on floor of walk in cooler from spilled/broken drinks.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed large amount of items throughout dumpster enclosure including tires and crates.

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 available at the back hand washing sink. CDI-Paper towels were brought out. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pizza boxes being stored on the ground in the walk in freezer. Have put onto shelving.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite. A certified food protection manager must be onsite during all hours of operation. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand wash sink near the 3-compartment sink. CDI-Paper towels were brought to the hand sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two sets of wings hot holding below 135F in the glass display case. CDI-The product was discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the floors in the walk in freezer. Have cleaned. REPEAT.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Both hand sinks used to store utensils upon start of inspection. CDI - Utensils removed without being asked.

3-302.15 Wash fruits and vegetables prior to use. Unwashed apples offered for sale with no reminder to wash before consuming. Post reminder sign.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs from inside reach in freezer and from door gaskets of low prep cooler and low prep freezer.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Spray bottle and squeegee stored in handsink by dish area. CDI - Items removed from hand sink.

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer dispensing at 0ppm; observed air bubbles in concentrate line. Facility will manually dilute concentrate and verify with test strips until dispenser is repaired. VR - Will return within 10 days to verify correction.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Couple of chicken wings holding below 135F under heat lamp. CDI - Wings reheated to 165F+.

3-302.15 Wash fruits and vegetables prior to use. Unwashed apples offered for sale with no reminder to wash before consuming. Post reminder sign.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs and debris from low prep cooler door gaskets.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels available at hand sink. CDI - Paper towels provided.

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 One container of slaw in walk in cooler and one turkey sub in sales case dated with yesterday's date. CDI - All discarded. Improvement noted from previous inspection.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification. Certified manager on vacation.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a couple of employee drinks stored on top of the microwave. CDI - Employees relocated without being asked.

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 Multiple packs of hot dogs on shelf for sale past expiration date. CDI - All discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Bananas stored on shelf next to motor oil in back room. Relocate bananas to top shlef away from toxic materials. Also, display for fresh fruits has no sign to remind customers to wash apples before consuming; permit prohibts facility from any foo prep due to lack of prep sink. Post sign that reads: "Wash apples before consuming"

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Wipe crumbs and debris from inside low condiment cooler and from rubber gasket of low prep freezer.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: No employee health policy on site. Employees unaware of one. CDI- left form and verification within 10 days.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed metal tray stored in handsink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: Observed no hand towels in wall dispenser at front handsink.

4-501.114 Maintain sanitizer at correct concentrations. -P: Observed sanitizer in 3-comp sink more than 400 ppm quat. CDI- sanitizer emptied and made to proper concentration.