CIRCLE K STORE #3150

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 certification. For more information on becoming a certified food protection manager 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) Several TCS RTE foods were missing prep date labels or had old expired labels. CDI - PIC put prep date labels on all items during inspection. 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 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) Several TCS RTE foods in reach-in coolers were missing date labels. CDI - PIC discarded or placed dates on all foods that were missing date labels. 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 .

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.

2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf. Observed an incomplete employee health policy in the facility. PIC indicated that she wasn’t given a new version. CDI. PIC was provided with a copy of the completed version and education provided on the differences.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towel unable to dispense in all hand Sinks. CDI. PIC replaced. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed sanitizer bucket stored in hand sink. CDI. PIC removed. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC getting water supply in bucket from hand sink. CDI. Education was provided on uses of hand sink. 6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at both hand sinks during inspection. CDI. Pic replaced the soaps. 6-301.14 Post a handwash sign at each handsink. Observed no hand signs at one of the hand sinks during inspection. CDI. PIC provided one.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of dishes that hinders self-draining and drying.

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 tall reach in freezers in need of cleaning. Observe micro wave in need of cleaning. Repeat

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste stored directly on the floor in dumpster area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. OBSERVED a box of frozen food stored directly on the floor in the WI. 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. Needs to wear one when working with food.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 cleaned dishes stored directly in sanitizing sink to dry with active washing by the other sink. CDI. PIC removed the equipment

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 tall reach in freezers in need of cleaning. Observe micro wave in need of cleaning. Repeat

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened dumpster in the back. 5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bin at hank sink.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored by customer food. CDI. PIC removed. 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 tall reach in freezers in need of cleaning. Observe upper plates of the coffee, juice, creamer and cappuccino machines 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 floors in walk in freezer and under the drink 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 jackets stored on the dry storage rack. Designate area for employee items.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats at juice machine.

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 creamer, coffee, cappuccino, and juice machines in need of cleaning. Observed middle tall reach in in need of cleaning. Observed cheese dispenser in need of cleaning.

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 siding at mop sink pulling away from the wall.

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. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towel unable to dispense in all hand Sinks. CDI. PIC replaced.

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 rolls and hot dogs in the 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 .

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. Needs to wear one when working with food.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed expired test kits in the facility during inspection. CDI. PIC ordered new ones.

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 micro wave and on surfaces around display area. Needs cleaning. REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed sink in male restroom is coming off the wall. Needs to be repaired.

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.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use sanitizer bucket at 10ppm. CDI. PIC changed the solution.

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 micro wave in need of cleaning. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored by customer food. CDI. PIC removed.

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 vomiting or diarrheal events. . CDI. Provided PIC with one.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed sanitizer used for sanitizing at 3 comp sink at 30ppm. CDI. PIC changed the solution.

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. Needs to wear one when working with food. REPEAT.

4-501.11 Maintain equipment in good repair. Observed hot dog cooker in disrepair. PIC working on it now. Also observed damaged hand sink in male restroom. Needs to be repaired.

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 micro wave in need of cleaning. REPEAT

5-501.17 Provide a covered waste bin in female restrooms. Observed female waste bin without a cover. 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.

2-301.14 Wash hands before donning gloves and between gloves uses. -P. Observed employee working with food, touching money and returning to working with food using the same gloves. CDI. Employee removed the gloves and washed hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed containers of drinks stored directly infront of hand sink. CDI. PIC removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -. Observed no paper towel at the hand sink infront. CDI. PIC replaced.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of salt without label. Needs to be labelled.

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. Needs to wear one when working with food.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use cups stored directly on the floor at the back area. Needs to be removed.

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 all drink machines in need of cleaning. Observed inside of micro wave in need of cleaning. REPEAT

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed creamer nozzles in need of cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hashbrowns in the hot case holding below 135F. See temp chart. CDI- Items discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cole slaw in the cold well near the hotdog roller, bacon and ham sandwiches in the grab and go case holding above 41F. See temp chart. CDI- Slaw and sandwiches discarded. All sandwiches in the grab and go case were placed in the walk in cooler for extra pre-cautions (Items were not temped). NOTE: Facility has added tamales to menu. They are a pre-cooked commercial item and will be heated in the hot well beside the boiled peanuts. No tamales observed by EHS today.

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

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 all drink machines in need of cleaning. Observed bottom of tall reach in coolers in the back kitchen in need of cleaning.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed items in all handsinks (straws, debris and wiping cloths). CDI-Items removed. NOTE: Due to COVID facility is not making as many food items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cole slaw in the cold unit near the hotdogs holding above 41F. Slaw had been in the unit since yesterday. See temp chart. CDI-Slaw discarded.

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 expired tacos and marinara sauce in the walk in cooler. CDI-Items discarded.

4-501.11 Maintain equipment in good repair. Observed cold holding units behind counter not working. PIC stated they have not worked in months and have not been used. Get units fixed.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food stored with customer food items. Place food in a designated area for employees.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit-display grab and go with ambient air temp of 44F, food items were between 44-49F. CDI-PIC voluntarily discarded items and will not use until fixed. VR required 10/24/2019.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle of sanitizer and debreasger with no label, faded label. Repeat Violation.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pre packaged food in freezer such as pizzas stored in boxes, on the ground in the freezer.

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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a bottle of sanitizer unlabeled. CDI - bottle was labeled.

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

Repeat violation 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Observed a box of cups stored on the floor.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed split gaskets on both doors if prep unit #3 and #6 and a split gasket on the left door of prep unit #5A; replace gaskets.

Repeat violation 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several metal and plastic pans with sticker residue stored as clean. CDI- Dishes were removed to remove sticker residue and be rewashed.

General Comment 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 lettuce date marked 12/17. Also observed commercially prepared tuna and chicken salad with a received sticker of 12/14. Spoke to PIC about date marking these items with the date they were opened and holding them for 7 days. CDI- All items were voluntarily discarded.

Repeat violation 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. In back area, observed box of pizza sauce being stored on floor. CDI- Box stored off floor.

Repeat violation 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. In back area, observed opened box of single service cups. CDI- Box of cups were removed off floor.

General Comment 4-501.11 Maintain equipment in good repair. Observed split gaskets in prep coolers. Gaskets need to be replaced.

5-205.15 Maintain a plumbing system in good repair. Both women and men's restroom are out of order due to clogged toilets. PIC stated plumber has been called and will come today to repair toilets.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Present PIC not food safe certified.

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap provided at kitchen handsink. CDI- Soap provided.

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 skin debris in the blade gaurds. CDI- Slicer placed in dish sink for re-washing. Observed several pans stored as clean with sticker residue stuck to them. CDI- PIC placed dishes in dish sink to remove sticker residue.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings and chicken fingers in hot box at 122-128 degrees, hot holding approx. 2 hrs acc. to PIC. CDI- PIC voluntarily disposed of out of temp foods.

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 croissant dough stored on the floor of walk in freezer. CDI- Box stored off the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few pans tightly stacked while wet.

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

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 grapefruit sized wall damage in FRP wall at 3 comp sink, needs repair.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Present PIC not food safe certified.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed price checking device stored in the kitchen handwash sink, making it un-usable. CDI- Item removed.

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 an opened bag of lettuce in prep cooler not dated, PIC could not verify date opened. CDI- Lettuce voluntarily disposed of. GENERAL COMMENT: Observed grade card not posted (REPEAT), if card is lost or stolen contact health dept. for a replacement as it is NC law that the grade card stay visibly posted permit action can be taken. New grade card posted. Letter sent to facility concerning grade card law.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Present PIC not food safe certified. Facility has 210 days from date of permit to meet requirement before points are deducted.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food worker changing gloves between various tasks and was not observed washing hands. CDI- Worker corrected, washed hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed boxes stored in the kitchen handwash sink, making it un-usable. CDI- Items removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no hand towels available at service line handsink. CDI- 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 Observed bag of lettuce and bag of bbq opened more than 24 hrs ago that were not date marked and PIC could not verify date. CDI- PIC voluntarily disposed of items.

3-602.12 FOOD ESTABLISHMENT or manufacturers' dating information on FOODS may not be concealed or altered. Tuna salad removed from original manufacturer's container with best by date, placed into un-dated container, unknown how old the tuna salad was. CDI- PIC voluntarily disposed of tuna salad.

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

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed inside of convection needing cleaning. GENERAL COMMENT: Observed grade card not posted, if card is lost or stolen contact health dept. for a replacement as it is NC law that the grade card stay visibly posted. New grade card posted.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee not changing gloves when changing tasks. CDI- instruction provided

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed comm processed pork bbq reheated for hot holding to 93 F. CDI- reheated above 135 F

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed breakfast biwscuits hot held at 125 F. CDI- discarded

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 bags of cut lettuce, browning, not date marked. CDI- date marked

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 deli sandqwiches made, place in plastic clam shell and placed in to go case. CDI- must be cooled to 45 F before placing in case.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed apples not wrapped or shielded with no must first wash signage. CDI-sign added

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 in use ladels stored atop lid. CDI- removed;changed out