7-ELEVEN #37292

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 no written procedures for the items being held on TPHC. -CDI- EHS provided TPHC form that was filled out during inspection. (1.5 pts) TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 accumulation off grey/white fuzzy build up on the wire racks in the WIC. Increase cleaning frequency. (0.5 pts)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food handler rinse off pizza slicer at handwashing sink behind front counter. CDI-EHS provided education and notified PIC, ensure handwashing sinks are only used for handwashing. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign in shared bathroom. EHS provided sign.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed one package of hot dogs at 45F in lowboy unit behind front counter. Ambient temperature of lowboy unit was 40F. CDI-PIC voluntarily discarded item. 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 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) 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 creamers dated for 14 days instead of 7 days and opened boxes of hot dogs, egg rolls, and chicken roller without dates that were opened 4 days ago per PIC. CDI-PIC discarded creamers and added dates to boxes of cooked items. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one crawling insect in the back of store. PIC discarded insect.

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 bowing over mop sink. 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. Observed floors underneath 3 compartment sink and drains under 3 compartment sink with moderate build up. REPEAT.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no CFPM on site at the time of the inspection. REPEAT. CDI - CFPM arrived at the end of the inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 the front counter employee rinse his hands under water, without soap, for 3 seconds and used his bare hands to turn off the faucet. Employee then attempted to put on gloves to serve food. CDI - EHS intervened and corrected employees actions. EHS explained why a proper handwash is important and how to properly wash his hands when going to serve/make food. Employee rewashed hands properly. 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 .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the back kitchen area handwash sink to be obstructed from use by a large soap bottle in its basin and a container of dry/unused wiping cloths stored on the floor directly in front of it, making it hard to reach. REPEAT. CDI - Items moved so that sink is easily accessible.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed all metal insert containers, both in use at the condiment station and stored as clean in the back kitchen area, to be covered in a heavy accumulation of stickers/sticker residue. - Observed the food contact surfaces of the ice shoot at the beverage machine to be covered in an accumulation of pink grime. 10 day VR to observe compliance. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed 2 trays of boneless wings, 2 trays of roasted wings, and 2 trays of sweet chili wings to be at temperatures of 114F-125F in the front counter hotbox. REPEAT. CDI - PIC voluntarily discarded out of temperature items. 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 the box of half & half in the patron coffee station milk dispenser to be date marked for 15 days when it should be date marked for 7. Date observed was 5/1/25-5/15/25. CDI - PIC changed date mark to 5/1/25-5/6/25. 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 .

3-307.11 Protect food from contamination sources not specifically noted by the code. - Observed patrons to have full access to food stored in the WIF through a beverage cooler door. Food was observed stored behind a black curtain and easily accessible to all patrons to potentially contaminate. PIC stated he is going to discuss with maintenance to install a lock on the door so that patrons cannot open it. EHS will observe temporary corrective action during 10 day VR for food contact surfaces, facility must move the storage rack away from the door so that it is no longer easily accessible to patrons until the lock is installed.

4-501.11 Maintain equipment in good repair. - Observed the black plastic handles of the front counter lowboy refrigerator and freezer to be broken and/or missing.

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 the interiors of the front counter condiment station lowboy refrigerator, the drawers beneath the front counter coffee brewers, and the 2 door RIF in the back kitchen area to have heavy accumulations of food debris.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. - Observed a large amount of garbage and other waste built up around the dumpsters in the dumpster enclosure.

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 the ceiling above the mop sink in the back kitchen area to be bowed. 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. - Observed the floors beneath the 3 compartment sink and the chemical storage rack in the back kitchen area to have a heavy accumulation of grime built up. REPEAT.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed heavy box of wiping cloths stored in front of handwash sink that was not easily moveable. CDI-PIC moved box. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed hot cabinet with wings below 135F (see temp chart). CDI-PIC voluntarily discarded items. VR within 3 days to check status of hot cabinet. REPEAT. 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 .

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 bowed ceiling above mop sink. 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. Observed floor/baseboard underneath 3 compartment sink with heavy build up.

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 cleaning vomit and diarrhea. CDI-EHS left copy of MCPH V&D policy with PIC. Repeat. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-202.12 Provide at least 100F water at handsinks. Observed handsink behind front counter near food prep station that temped at 97F and is a mix of hot and cold water when turned on. PIC stated maintenance was requested for handsink. Repeat. 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 by 3 comp sink with boxes and other store materials blocking access to handwash sink. CDI-PIC moved boxes in front of handwash. Repeat.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed hotbox holding chicken wings and chicken nuggets below 135F (see temp chart). PIC voluntarily discarded items and has requested maintenance for hotbox unit. VR within 3 days to check status of hotbox. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed half & half and French vanilla creamers from creamer dispenser above 41F. CDI-PIC voluntarily discarded items and requested maintenance on creamer dispenser. 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 .

4-601.11(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 bottom of reach in freezer with moderate food debris on the bottom of freezer.

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 bowing ceiling above can wash. Repeat.

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

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed bodily fluid kit, but no written procedures for handling vomit and diarrhea could be located. CDI-EHS provided MCPH vomit and diarrhea clean up poster. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-202.12 Provide at least 100F water at handsinks. Observed handsink behind front counter without hot water. Maintenance to be requested to fix hot water. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink by 3 comp sink that was blocked by multiple boxes, included a box inside the sink basin. CDI-PIC moved boxes to make handsink accessible. Repeat 6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed empty soap dispenser at handsink by 3 comp sink. CDI-PIC placed liquid soap bottle by handsink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed wings and other TCS foods below 135F in both hot boxes by the front counter. CDI-Temporary TPHC for hot food. PIC stated that food was placed at 10 AM and will be promptly discarded at 2 pm. Food in hot boxes was also warmer towards the front end of the hot boxes compared to the back closest to the employee side of hot boxes. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed thermometer without an thin probe, probe was located halfway up the thermometer needle. Establishments thermometer is too large to accurately measure pizza slices and wings. VR within 10 days.

4-502.11(A) Maintain utensils in good repair. Observed pizza cutter with melted handle. PIC stated an additional pizza cutter will be ordered. A clean pizza cutter in good repair was swapped out.

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 bowing in ceiling above the 3 comp sink.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed boxes blocking the hand wash sink by three compartment sink in back room. CDI - boxes were moved to open access to hand wash sink. - 1 -

5-501.17 Provide a covered waste bin in female restrooms. - Observed unisex restroom without a covered trash can. - 1 - REPEAT

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 - REPEAT- PIC was unable to provide documentation of being certified in a food protection managers course.

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. - PIC and employees were unable to discuss and/or provided written documentation of an employee health policy. A VR will occur within 10 days to ensure an employee health policy is implemented.

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 - REPEAT- PIC was unable to provide documentation of a written vomit and diarrheal clean up procedure. A VR will occur within 10 days to ensure a written procedure is provided.

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 boneless wings, bone in wings, pizza and tacos below 135F. CDI- PIC had an employee reheat items to at least 165F since items had been out for less than 1 hr.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P- Observed apples stored in grab in go cooler without proper wrapping. CDI- PIC removed items from service.

5-501.17 Provide a covered waste bin in female restrooms. - Observed shared employee restroom without a covered trash can.

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 PIC present doesn't have an ANSI CFPM certification. -1 points

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety PIC was unable to locate employee health policy during inspection. CDI - EHS provided updated EHP and advised to keep policy available upon request. REPEAT -1 POINTS

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 PIC unable to locate written procedures for cleaning vomit/diarrhea events. Facility has bodily fluid kits available. CDI - EHS provided example written procedures, poster and educated PIC on requirements of the 2017 Food Code. -0 points

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed medicine, bodily fluid clean up kit and eye wash solution on ledge of hand sink. CDI: items were relocated. REPEAT -1 points

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 half and half in creamer cooler holding at 50F. PIC stated item was placed in machine yesterday. CDI - PIC discarded 2 boxes of half and half.

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: http://meck.co/FoodSafety PIC unable to locate written procedures for holding food (pizza, mini tacos, chicken skewers, wings) on TPHC. CDI - EHS provided and filled out updated TPHC during inspection. Form is to be kept available upon request. -0 points Facility uses timer on equipment to monitor when food needs to be discarded. PIC stated food is held no longer than 2 hours for quality.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor.-C Observed jerky in a basket, soda boxes and candy in a box on the floor near freezer in office. PIC explained items are being looked through for expiration dates. Expired foods will be discarded and unexpired foods will be placed back on shelf. EHS educated PIC on keeping all food min 6 inches off the floor. -0 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. -C Observed several boxes of single service cups and other items in outside storage stored on the floor. EHS educated PIC on need to place boxes min 6 inches off the floor. -0.5 points

4-501.11 Maintain equipment in good repair. -C Observed creamer cooler with ambient air temperature of 52F. Discontinue use until repaired. -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. -C Clean exterior of freezer in office area. -0 points

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open to dumpster. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed lots of trash on ground and accumulating at dumpster area. REPEAT -0.5 points

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC unable to demonstrate knowledge of Food Code by inability to answer food safety related questions pertinent to facilities operation and priority items out of compliance during inspection.

REPEAT VIOLATION: 2-102.12 (A) Certified Food Protection Manager. Observed no certified food protection manager present.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Observed current written employee health policy could not be located. CDI: educated and provided PIC with new and updated Employee Health acknowledgment form to properly inform food employees.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P. Observed hand used to turn off water at faucet, no barrier, therefore recontaminating hand. CDI; education provided; hands properly washed. 2-301.14 Wash hands after activities that contaminate them. -P. Observed employee performing cash register duties then pull out to handle food for a customer order without washing hands first. CDI: education provided; hands properly washed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed chemical bottles hanging off side of sink and employee drinks stored on ledge of handsink behind counter. Keep handsinks free of storage and accessible. CDI: items were relocated.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat sanitizer coming out of dispenser at concentration of 0ppm. It was found that dispenser hose was not working properly and air bubble was present. CDI: sanitizer was manually dispensed at proper concentration. Work order placed for dispenser hose repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed reach-in undercounter cooler behind counter with TCS foods recorded > 41F (see temp chart). CDI: foods were discarded; work order placed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open to dumpster. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed lots of trash on ground and accumulating at dumpster area. PIC informed me that trash and cardboard pick up has been delayed .

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. OBSERVED no food protection manager on site during inspection. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site at time of inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed numerous tcs items in hot holding at less than 135 degrees . See chart above. CdI discarded all foods less than 135 degrees.

4-501.11 Maintain equipment in good repair. Observed gaskets on low boy refrigerator and freezer in need of replacement.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup of food debris on floor of low boy freezer

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no employee health policy on site at time of inspection. CDI provided posters . Repeat

2-401.11 Eating, Drinking, or Using Tobacco - C Observed employee eating in food prep area. CDI Food discarded.

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 sandwhiches on time not labeled with beginning times. CDI discarded.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed employee working with exposed food with fingernail polish. CDI corrected by instruction. -0 points- 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with rings and other jewelry on working with food. CdI by instruction. -0 points-

4-501.11 Maintain equipment in good repair. Observed gaskets on both low boy freezers in need of replacement.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed PIC able to identify 3 of 5 reportable symptoms and 1 of 5 foodborne illnesses. CDI EHS educated PIC on reportable illnesses and symptoms and provided flyers. Repeat violation.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed front handsink blocked and back handsink blocked and had gloves stored in sink. CDI PIC removed items blocking handsinks. Repeat violation.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed open containers of hot dogs, taquitos, and cheeseburger dogs opened the day prior without a date mark. CDI PIC labeled during the inspection.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF CFPM was not present.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Facility has written health policy but employee present was not able to verbally communicate health policy with symptoms and illnesses.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Front sink had a pair of tongs in sink. Tongs were removed. Back sink was blocked with boxes and multiple items in sink. Clean area and make sink accessible. VR. 5-202.12 Provide at least 100F water at handsinks.-Pf Both sinks did not reach 100F. VR.

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 Hot foods at front are held under TPHC and controled by electronic timers. Timers were not on during inspection, CDI- Timers turned on.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed some items in handsink (gloves, cards). CDI- Items removed.

7-201.11 Store toxic materials to avoid contamination. -P Some cleaning bottles stored over clean drain board of 3 compartment sink. CDI- Bottles moved. Do not stored chemicals over clean drain board.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed beer bottles stored on floor in WIC. PIC stated beer was delivered earlier that morning and it had not been stowed away. -0-

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Observed multiple personal drinks not stored in designated areas (WIC shelf, sink, etc). Keep drinks in designated area.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF No CFPM. Facility is still under 210 window. No points deducted.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Employee was not able to communicate all symptoms and none of illnesses. CDI- Copy of policy given and explained.

5-202.12 Provide at least 100F water at handsinks.-Pf Hot water in restroom was recorded at 75F. VR. 5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Gloves stored in handwash sink. CDI- Gloves removed. REPEAT 6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at handwash sink in restroom. Soap provided.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed a lot of drinks and some food stored on floor in WIC.

. 2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No certification held. You have 210 days from permit issuance to obtain certification before points will be deducted.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF 7-Eleven policy is missing infected cuts/wounds on their symptom list. Emailed policy to PIC to review with employees.

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 Observed no hot water in establishment. Serviceman will be here by 5pm. Voluntarily stopped food preparation. Observed hand sink in 3 comp sink back room blocked by ladder and broom. Moved items.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer spray bottle at front counter at 100ppm Quat. REfilled to 200ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheeseburger bites at 124F and buffalo chicken rollers at 126F on roller grill. Discarded.

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 Procedures not being followed. Procedures advise food shall be 140F or higher. Wings and pizza were holding around 120F. They will be discarded within 1-2 hours.

7-201.11 Store toxic materials to avoid contamination. -P Observed numerous chemicals stored above clean drainboard on 3 compartment sink. PIC agreed to move.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf No hot water in establishment. Serviceman to arrive today. Voluntarily stopped food preparation.

6-302.11 Supply toilet tissue at each toilet. WOmen's restroom was out of toilet paper. Supplied.