7-ELEVEN #35594B

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty during inspection. Certified food protection manager shall be present during all hours of operation. REPEAT*** (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer coming out at 0ppm quat. CDI. PIC replaced the solution . 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees preparing foods without hair restraints. 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 cleaning needed in coolers, in gaskets, micro wave, in dish cleaning areas. Repeat

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors and lid open.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty during inspection. Certified food protection manager shall be present during all hours of operation. REPEAT*** (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed an incomplete employee health policy in the facility during inspection. CDI. PIC was provided a new copy. Education was provided and posted on the wall. Repeat For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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) Observed hot dogs, rolls in the RI without dates. CDI. PIC dated. **** all other items were dated. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees preparing foods without hair restraints. 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 cleaning needed in coolers, in gaskets, in dish cleaning areas. Repeat

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors and lid open.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty during inspection. Certified food protection manager shall be present during all hours of operation. REPEAT*** (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed an incomplete employee health policy in the facility during inspection. CDI. PIC was provided a new copy. Education was provided and posted on the wall. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed non-functional thin probe thermometer. CDI. PIC replaced the battery.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies around the back area.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees preparing foods without hair restraints. -0-

4-501.11 Maintain equipment in good repair. Observed water leaks from the AC.

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 cleaning needed in coolers, micro wave, under and on hot holding equipment, in gaskets, and at drink machines with syrup splatter.

5-205.15 Maintain a plumbing system in good repair. Observed water leaks from can wash area.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty during inspection. Certified food protection manager shall be present during all hours of operation. REPEAT*** (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot dogs and taquitos said to be hot holding at 116-120F. -CDI- PIC added the hot dogs and taquitos to the TPHC list and voluntarily discarded the items in hot holding. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed whole milk creamer and French vanilla creamer at the coffee station at 44F. PIC voluntarily discarded the creamers and will not use those specific creamers until the unit gets fixed. REPEAT*** VERIFICATION REQUIRED*** (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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed non-functional thin probe thermometer. PIC stated that they just need to replace the battery. (0 pts)

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed large amounts of debris and residue on the floors throughout the back of the facility. Increase cleaning frequency. REPEAT*** (0.5 pts)

REPEAT VIOLATION: 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager onsite during inspection. -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

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. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employee wash hands for less than 10 seconds, utilize bare hands to shut off water supply and transition to don gloves. Observed another food employee transition from cashiering to food prep area, put on gloves and handle food items without washing hands. CDI - Both employees educated, removed gloves and washed hands. -2- 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.

REPEAT VIOLATION: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed hot dogs, taquitos and buffalo chicken ranch rollers hot holding below 135 at roller grill, 2 containers of bbq wings and several pizzas by the slice below 135 F in the hot holding case. Refer to temperature observation chart. PIC advised that items in case are to be held for an hour and tracked by the holding case timer. CDI - Foods from roller reheated and products from hot holding case voluntarily discarded by staff. EHS and PIC discussed placing TCS foods in case on TPHC. TPHC log provided to facility. -3- 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.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed internal temperature of chilled creamer dispenser at 46 F. Whole milk observed at 43 F and french vanilla half and half creamer was observed at 46 F. PIC states that a cold log is kept to track cold holding refrigeration temperatures but was unable to procure logs during today’s inspection. Work order for repairs placed by PIC and products voluntarily discarded. -3- ***Verification visit will be conducted in 3 days to insure the creamer dispenser unit is maintaining an internal temperature below 41 F and maintain TCS foods at 41 F or below. 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.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees preparing foods without hair restraints. -0-

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 single service sandwich bags stored on floor underneath counter. CDI - PIC removed boxes from floor. -0-

5-205.15 Maintain a plumbing system in good repair. Observed dump sink nearest coffee machine out of order. PIC Stated that manager has removed pipes due to water leak and request for repairs has been submitted. -0-

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 several damaged floor tiles surrouding maintenance sink in back room. 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 debris on floors underneath equipment behind front counter. Increase cleaning frequency. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager onsite during inspection. -REPEAT VIOLATION- 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed taquitos hot holding below 135 at roller grill and 2 containers of bbq wings and one container of traditional wings below 135F in the warmer. CDI-pic discarded items. -REPEAT VIOLATION- 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 internal temperature of whole milk coffee creamer at 48F. French vanilla half and half creamer was observed at 48F. VR-A verification visit will be conducted in 3 days to insure the milk creamer is maintaining an internal temperature below 41F and maintain TCS foods at 41F or below. -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 .

3-501.18 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 2 whole milk creamers with an expired date. CDI PIC discarded 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 .

4-501.11 Maintain equipment in good repair. Observed coffee creamer not maintaining dairy creamers at 41F or below. Repair or replace. -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 cleaning needed on coolers, under and on hot holding equipment, on gaskets, and at drink machines with syrup splatter.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager onsite during inspection. -REPEAT VIOLATION- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf Observed handsink nearest coffee machine out of order and PIC Stated that manager has removed pipes from hand sink because it was originally leaking and making a mess. Vr-a 10 day verification will be conducted to verify that hand sink has been repaired, operable and accessable.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed taquitos hot holding below 135 at roller grill. CDI-pic discarded items. -REPEAT VIOLATION- 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 coffee creamer’s, whole milk and French vanilla in small creamer cooler on counter at 78F. The internal temperature of the creamer cooler was 90F. Creamers were discarded. VR-a visit will be conducted within 3 days to verify that creamer cooler is maintaining 41F or below. 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed various dead insects below soda machine syrup in kitchen area. Remove items. -REPEAT TIOLATION- 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects throughout the facility. -REPEAT VIOLATION-

4-501.11 Maintain equipment in good repair. Observed coffee creamer not maintaining dairy creamers at 41F or below. Repair or replace.

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 build up of food debris in the bottom of reach in coolers and reach in freezers. Clean as needed. -REPEAT VIOLATION-

5-203.12 At least one toilet, and not fewer than what is required by law, shall be provided. Observed men’s single stall restroom out of order. Facility is currently using womens restroom as a unisex stall until men’s restroom has been repaired.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors and lid open. -REPEAT VIOLATION-

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager onsite during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed facility without vomit/diarrhea clean up procedures. CDI: EHS provided paper copy. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employee enter food prep area, put on gloves and handle food items without washing hands. CDI: Food employee removed gloves and washed hands.

REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink in front area without paper towels. CDI: PIC placed paper towels at sink.

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed mini tacos hot holding below 135F. CDI: PIC voluntarily discarded 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 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 facility without a thermometer during inspection. VR required within 10 days.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed various dead insects below soda machine syrup in kitchen area. Remove items. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects throughout the facility.

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 build up of food debris in the bottom of reach in coolers and reach in freezers. Clean as needed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open.

2-101.11 (A) PIC shall be present during all hours of operation. -PF CDI: Owner appointed food worker PIC during inspection.

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 PIC with no food manager certification. REPEAT

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. No procedures available during inspection. CDI: Provided clean up plan to PIC. REPEAT

Repeat: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sinks in front and back. CDI, paper towels provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed spatula and pizza holders soiled with food debris being stored clean. CDI: PIC returned items for W/R/S.

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 taquitos and hot dogs being held under 135F. CDI: PIC voluntarily discarded items.

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 egg rolls, steak roll, chicken taquitos, and chicken rollers being held above 41F in RIC. Also observed milk in milk dispenser being stored at 43F. CDI: PIC voluntarily discarded items.

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 hot dogs and sausage packages opened in RIC without label. CDI: PIC stated items were opened yesterday and placed date marks on each item.

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 soiled interior of microwave. Need cleaning. REPEAT

5-501.17 Provide a covered waste bin in female restrooms. Observed trash can without covered lid in women's bathroom.

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 Observed employee with no certification.

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 procedures. CDI, EHS educated employees.

Repeat: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sinks in back. CDI, paper towels provided.

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 soiled interior of microwave. Need cleaning.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed soiled toilet at mens restroom. Need 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 damaged baseboard at men’s restroom. Need repaired.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC did not have certification. CDI by instruction. Repeat.

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 employee turn faucet off with their bare hands after handwashing. CDI by instruction.

6-301.11 Handwashing Cleanser, Availability - PF - Observed no hand soap available in front handwashing sink. CDI, soap provided. 6-301.12 Hand Drying Provision - PF - Observed no disposable towels provided at back handwashing sink and dispenser not working. CDI, disposable towels supplied.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed potatoe wedges and mini tacos hot held below 135 degrees F. CDI, items reheated above 165 degrees F. See temperature observations above.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed jamacan patties and sandwiches cold held in small reach in cooler behind counter at 53 degrees F. CDI, foods voluntarily discarded. Repeat. Long term compliance visit required to ensure calibration of low reach in cooler.

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 open package of egg roll opened yesterday morning according to PIC but not date marked. CDI, egg rolls voluntarily discarded by PIC.

7-201.11 Store toxic materials to avoid contamination. -P - Observed disinfectant and glass cleaner stored on prep sink in back room. CDI, chemicals relocated for proper storage. Repeat.

5-205.15 Maintain a plumbing system in good repair. Observed leak below handwashing sink in back room. Repair.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed some floor tile damage near can wash in back room. Repair.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC on site not able to demonstrate that they had ANSI accredited certified food protection manager certification. Repeat.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed ladder stored in front of back handwashing sink, chemical bottle hanging from handwashing sink behind front counter. CDI, items removed. 6-301.11 Handwashing Cleanser, Availability - PF - Observed no hand soap available in mens restroom. CDI, soap provided. 6-301.12 Hand Drying Provision - PF - Observed no disposable towels provided at back handwashing sink. CDI, towels supplied.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed half and half stored above 41 degrees F in dispenser. See temperature observations above. CDI, half and half voluntarily discarded by PIC. Repeat. Improvement made since previous inspection.

7-201.11 Store toxic materials to avoid contamination. -P -Observed bottle of engine oil stored on prep sink and container of glass cleaner stored on prep refrigerator behind front counter. CDI, items relocated for proper storage.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - 4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed handwashing sink at front counter boarded up and not in use due to damaged drain pump. Repeat. Observed half and half dispneser not calibrated to maintain half and half at 41 degrees f and below. Observed spray arm at 3 compartment sink leaking.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed general cleaning needed on shelving and behind equipment.

5-203.12 Toilets and Urinals - C - Observed toilet in mens restroom out of order according to PIC and using women's restroom as unisex. Repair.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid missing and door not closed.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC did not have ANSI accredited certified food protection manager certification. CDI by instruction. Repeat.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed tongs stored over handwashing sink and exposed to potential splash from handwashing process. Observed chemical bottles stored on handwashing sink. CDI, items removed to provide access to handwashing sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chicken item hot held at 118 in holding case. CDI, operator voluntarily discarded food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cole slaw cold held at 44 degrees F. CDI, slaw voluntarily discarded by PIC. Observed half and half cold held at 45 degrees F. Effective January 1st, 2019 all TCS foods shall be cold held at 41 degrees F and below.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed handwashing sink at front counter boarded up and not in use due to damaged drain pump. PIC stated scheduled for repair. Repair.

5-501.114 Using Drain Plugs - C - Observed drain plug missing from outdoor dumpster.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.Observed peeling baseboard heading to back office area at floor / wall juncture. 6-501.12 Cleaning, Frequency and Restrictions - C - Observed soil accumulating on shelving throughout and floor of facility. General cleaning needed.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C - Observed some dust accumulating on ceiling vents in restrooms.

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

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Build up on soda nozzle. CDI - PIC pulled soda nozzles to clean. Points not increased as only one nozzle noted as soiled.

4-501.11 Maintain equipment in good repair. Replace split gaskets on pizza prep cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean door gasket on low prep cooler under contiment station.

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

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Build up on soda nozzles. CDI - PIC pulled soda nozzles to clean.

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 Wings, pizza, tenders, and tacos held for 2 hours and discarded but no procedure present and no timers in use. CDI - Items were discarded and new batches cooked; timers started when cooking finished. TPHC paperwork left with PIC to complete and hold on site.

4-501.11 Maintain equipment in good repair. Replace split gaskets on pizza prep cooler and creamer dispenser.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite during the inspection. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee using the hand washing sink to rinse out equipment. CDI-Stopped and instructed to use the 3-compartment sink. Hand sinks can only be used for hand washing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dirty pans stored on the clean equipment rack. CDI-The pans were placed back at the 3-compartment sink for proper washing, rinsing and sanitizing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed the chicken wings and the hotdogs not holding temperature above 135F. CDI-The wings were discarded in the trash can and the hot dogs were reheated.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed to the walls and floors around the 3-compartment sink area. CDI-The walls were cleaned. REPEAT. 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 damaged molding along the wall near the door and mop sink. CDI-The molding was repaired.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite during today's inspection. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels in the facility. The facility is using napkins. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THAT PAPER TOWELS ARE AT THE FACILITY.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the facility. Increase pest control measures.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed a container of wet wiping cloths stored in dirty water. Manager stated it is from the night before. CDI-The container was dumped out.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed to the floors of the facility, and the drain underneath the prep sink. Have cleaned.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite during the inspection. The facility went under a change of ownership and received a transitional permit. The facility still has 210 days from the start of the transitional to have someone become a certified food protection manager. There are 31 days left for that time frame. 0 points were taken.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at both hand washing sinks. The facility is using napkins as paper towels. A VERIFICATION VISIT WILL BE MADE TO ENSURE THAT PAPER TOWELS HAVE BEEN PURCHASED.

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 onsite during the inspection. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THAT A THIN PROBED THERMOMETER HAS BEEN PURCHASED.

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 lids and a box of hamburger wrappers stored on the floor. CDI-Both boxes were picked up off of the floor and placed onto shelves.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed in the small reach in freezer, the small reach in cooler on the far left, and the back tall reach in cooler. Have cleaned.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter around the outside dumpster area. Manager stated that trash disposal occurred earlier today, and that was the reason why their was garbage on the ground. If this is an issue, speak to the disposal company about the issue. CDI-The dumpster area was cleaned.

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 wall near the boxed soda containers with build up. CDI-The was was cleaned. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site. Facility is under a transitional and will have 210 days from start of the transitional to become certified.

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. CDI-A copy of the policy was emailed to the manager. Have all employees read thoroughly and sign. Keep documents on file at facility.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at the hand washing sink in the back of the kitchen and in the front. CDI-Paper towels were brought to each hand sink. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the back hand wash sink. CDI-Soap was brought out.

7-201.11 Store toxic materials to avoid contamination. -P Observed red jug of gasoline stored in the hand wash sink in the back room. CDI-The container was removed to another location.

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 food products stored on the floor next to the tall reach in freezer and cooler. CDI-The products were placed into the freezer. Manager stated that they just received a shipment. 3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed apples not individually wrapped on display for customer self service, and no sign indicated that the product must be washed.

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 the wall next to the soda dispensers. Have cleaned.