CIRCLE K#2723927

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) Cole slaw in walk-in cooler did not have prep date label and container had manufacturer use by date of 6-16. TCS RTE foods must be used or discarded within 7 days of preparation, with day 1 being the date of prep/date commercial package was opened. CDI - PIC discarded cole slaw. 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 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 opened containers of hot dogs in WIC held past its 7-day timeframe. CDI- PIC voluntarily discarded the items. Facility does not have a freezer or small cooler to store items for the HH roller. -REPEAT-

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 coffee sugar stored directly on the floor in the back room. CDI PIC put sugar on a shelf. REPEAT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. -Observed only handsink in back kitchen inaccessible due to large mop placed in sink. -CDI- Food employee removed item from handsink.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P -Observed opened containers of buffalo chicken rollers and smoked Italian sausage in WIC held past its 7-day timeframe. PIC stated he intended to discard items. -CDI- PIC voluntarily discarded the items. EHS explained proper date-marking and how food held past its 7-day timeframe must be removed from facility or stored elsewhere to separate it from customer food. -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 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 boxes of coffee stored directly on the floor.

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 drink lid storage area with visible buildup of debris. Increase frequency of cleaning.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed all TCS foods in WIC above 41F (hot dogs, sausages, tornados, rollers). Ambient temperature of WIC fluctuated between 41F and 43F. Observed no freezer on site and PIC was unaware how long TCS foods have been above 41F. PIC voluntarily discarded all TCS foods above 41F. -3 day verification visit required- 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 is not been labeled, or if the label is incorrect. -P- Observed opened packages of hot dogs, tornados, buffalo chicken rolls, and sausages in WIC without date mark. PIC was unaware when items were opened or if they were held for over 7 days. -CDI- PIC voluntarily discarded the 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 .

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 for TCS foods on hot dog rollers stored on visibly soiled countertop and within tong holder with visible food residue and soiled sauce packets inside.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - PIC present lacks food protection manager certification.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 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf - Observed handwash sink completely blocked by employee personal belongings. - CDI - PIC removed employee belongings.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed couch dumped and sitting next to dumpster. PIC stated management will have it removed.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - PIC present lacks food protection manager certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.14 Post a handwash sign at each handsink. - Observed both restrooms lacking required handwash signs. - CDI - EHS provided PIC with handwash signs. PIC posted signs.

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 opened packages of hotdogs and cheddar beer brats in walk-in cooler lacking date marks. - CDI - PIC date marked 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 .

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. REPEAT Observed food debris accumulating underneath equipment at hot dog roller counter.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug on cardboard recycling receptacle.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed water damaged ceiling tiles in facility. Observed wall under hand wash sink missing dry wall and exposing piping. Not smooth and easily cleanable.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. - P - Observed employee don gloves without washing hands to rotate TCS items hot holding on rollers. - CDI - Education provided. Employee properly washed hands and changed gloves.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf - Observed handwash sink completely blocked by employee personal belongings. - CDI - PIC removed employee belongings.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. - Observed opened package of hot dogs in walk-in cooler lacking a date mark. Per PIC, hot dogs were opened today. - CDI - PIC dated package of hot dogs.

4-501.11 Maintain equipment in good repair. - Observed inside of microwave peeling in multiple spots. Repair, replace, or remove microwave.

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 residue and debris on the outside of cabinet doors and under beverage equipment on counters. Clean and increase cleaning frequency to maintain clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 creamer, chicken and sausage links cold held between 43-45 degrees F towards door of walk in cooler. WIC door left open ambient air temperature towards door was between 41-42 degrees F and 37 degrees F. Observed door propped open during inspection. PIC began relocating foods towards back of walk in cooler but unable to verify foods to cooled to 41 degrees F and below by end of inspection. Vr to ensure calibration of WIC and ensure unit maintaining TCS foods at 41 degrees F and below.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. - Observed creamer, chicken and sausage links cold held between 43-45 degrees F towards door of walk in cooler. WIC door left open ambient air temperature towards door was 42 degrees F and 37 degrees F. PIC relocated foods towards back of walk in cooler but unable to verify foods to cool to 41 degrees F by end of inspection. Vr to ensure calibration of WIC and ensure unit maintaining TCS foods at 41 degrees F and below.

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap available at handwashing sink. CDI, soap supplied during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed disinfectant in bottle labeled sanitizer. CDI. 7-204.11 Sanitizers, Criteria-Chemicals - P - Observed chlorine in sanitizer bottle with chlorine over 200ppm. Operator uses solution on non-food contact surfaces as disinfectant. CDI.

4-803.11 Storage of Soiled Linens - C - Observed soiled towels on ground near soda beverage. PIC stated leak under unit and work order placed for repair.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors and lids open. 5-501.114 Using Drain Plugs - C- Observed drain plug missing from cardboard dumpster.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed empty paper towel dispenser at hand wash sink. CDI, dispenser refilled.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hot dog and tornados cold holding above 41F. PIC states walk in cooler gets warm from opening and closing door. CDI, items put on roller to cook.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer. Verification required.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed box blocking handwashing sink. CDI PIC removed box from handwashing.

REPEAT VIOLATION 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed items stored in the hand sink. CDI - items were removed. Do not store anything in the hand sink.

General comment 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cole slaw at 43F in the condiment station. Reminded the PIC of the temperature change to 41F. PIC voluntarily discarded the cole slaw. Any TCS items found holding above 41F (that is not cooling) in the next inspection will result in points being deducted. PIC stated he would like to hold the cole slaw on TPHC (time as a public health control) from now on; emailed the TPHC procedure sheet with the inspection.

5-202.12 Provide at least 100F water at handsinks.-Pf 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf 6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Bag of cloth towels stored in handsink; no soap, paper towels, or hot water available. CDI - Facility is voluntarily closing until the handsink is repaired and functioning.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. One lid on dumpster is broken and falling in; debris on ground around dumpster. CDI - Clean up debris; contact solid waste service provider and request repair on dumpster lid.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 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. Reattach handsink to wall and caulk joint where wall and sink meet. Also, clean splatters from ceiling tiles in prep room.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Tongs stored in handsink in prep room. CDI - Relocated to three comp sink for processing.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Clean up litter around dumpsters. Recommended requesting a larger dumpster and installing locks on dumpster area doors.

6-301.14 Post a handwash sign at each handsink. No handwahsing signs in restrooms. CDI - Adhesive handout handwashing signs left with PIC to post.

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 Couple of premade sandwhiches in sales case with expiration date 2 days prior. CDI - Discarded.

4-501.11 Maintain equipment in good repair. Replace rusty shelves in walk in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Minor build up of dust on walk in cooler fan guards. Clean.

6-301.11 Provide soap for handwashing at each handsink. -Pf observed handwash sink soap dispenser in mens restroom not working. cdi repaired soap dispenser.

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 without date marking. cdi by date marking.

7-201.11 Store toxic materials to avoid contamination. -P observed bathroom cleaner stored on utensil sink drainboard. cdi relocated to chemical 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 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 build-up on back of soda fountain ice chutes. observed food residue in bottom of upright freezer.