CIRCLE K #23947

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a cart blocking the front hand sink at the beginning of inspection. CDI - Cart was moved.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed an incorrect timer set for pizza due to the battery dying. CDI - Time was reset for the time pizza was removed from temperature control.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present is certified.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy syrup residue on the fruit punch nozzles.

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. 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed no 4-hour TPHC policy for the hot hold sandwich unit and pizza warmer. Observed expired chicken sandwiches, chicken bites and cheeseburgers. CDI - A manager on the phone guided EHS through the computer system to find a food safety manual. EHS also wrote a TPHC policy to post. All foods past the 4-hour time sticker were voluntarily discarded.

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 items less than 6” from the floor of the storage room.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken bites and chicken wings being held below 135F in hot case. PIC stated product prepared @8am. CDI: Education provided and PIC voluntarily discarded products.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf Observed tongs stored in front hand sink. CDI: Tongs removed.

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 dust buildup on fan covers in walk-in coolers.

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 food splash on floor under BIB rack. REPEAT VIOLATION.

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 CFPM on site. EHS provided contact information for servsafe classes.

6-301.14 Post a handwash sign at each handsink. Observed no hand signs at hand sink during inspection. CDI. Provided PIC with one.

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 build up on vents at the back areas. Needs to be cleaned.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed plastic ice shoots with minor pink buildup, in need of cleaning. EHS discussed cleaning frequency/SOP for cleaning for these areas with PIC.

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 no date labels on opened containers of Pico and slaw, PIC stated these arrived yesterday and were opened yesterday. CDI- labels placed on products during inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed red sanitizer buckets with 0ppm quat sanitizer. Employee stated they filled with water, forgot to add sanitizer. CDI- sanitizer added, at proper concentration.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee canned drink stored on prep table surface where pizzas were being cut, potential for drink to contaminate nearby food if spilled.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a couple of generic chemical bottles with no label, filled with clear chemical and blue chemical. CDI- bottles labeled during inspection.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed to-go cups at boiled peanuts station stacked on countertop, no protective sleeves to prevent contamination of rims of cups.

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 walls near cooking equipment with minor dust buildup.

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 CFPM on site. EHS provided contact information for servsafe classes. 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. Observed facility with no written procedures for a vomiting or diarrheal event. EHS explained that a written procedure is needed according to newly adopted food code. EHS provided MCHD physical handout. CDI- EHS emailed information including an example plan.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods at customer topping station unit holding above 41F, see temperature chart. PIC stated that unit was at proper temperature this morning when it was loaded with fresh product, provided temperature log. PIC stated it is standard practice for managers to check temperatures of units each morning when getting set up. EHS observed temperature log being consistently filled out daily, saw the temperature at 5am this morning was 38F. PIC believes unit rose in temperature because customers accidentally leave it open sometimes. CDI- salsa, slaw, hot dogs and sausages were brought to walk in cooler to rapidly chill. EHS confirmed that unit was dropping in temperature when PIC taped door shut to ensure no one is leaving unit open.

4-501.11 Maintain equipment in good repair. Observed gaskets on walk in cooler and condiment station reach in that were damaged, splitting.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets on walk in cooler in need of cleaning. REPEAT. Note: points not escalated due to improvement, this was the only non food contact surface in need of cleaning during inspection.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no persons on site with CFPM certification during inspection. EHS discussed certification with PIC, explained that 2 points is deducted each time there is no person with CFPM certification on site during an inspection. PIC spoke with boss, will look into getting servsafe certification.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on the walk in cooler with black buildup. Observed food debris buildup and splatter in the microwave under the peanut station. 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 dust buildup on wall closest to cooking equipment (small ovens). Observed yellow buildup on wall behind cooking equipment. Suggest cleaning.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no certified food protection manager on site during the inspection. -REPEAT-

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed PIC could not verbalize signs/ symptoms and illnesses. PIC did not know what signs/ symptoms to look for if an employee were to get sick. CDI- Reviewed employee health policy with PIC. Provided Foodborne illness Poster.

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 hot sandwiches and taquitos in hot holding unit expired, placed into unit at 10:23A with a discard time stamp of 12:32P, it was already 2:30P during my inspection. CDI-PIC voluntarily discarded the food.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interior of reach in freezers and refrigerators in need of cleaning.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on site not certified in food safety training.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed bucket of sanitizer holding wiping cloths at <50 ppm quat. CDI - PIC disposed sanitizer and refilled with quat sanitizer at proper concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans and dishes wet stacked on clean dish rack. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed inside bottom of pizza prep unit. Increase cleaning frequency.

4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. REPEAT VIOLATION. Observed soda nozzles with build up inside. CDI - PIC pulled items to clean. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat dispenser at 3 compartment sink below 50 ppm. Advsied to submit a work order with ECOLAB. CDI - made quat solution by hand and currently at 200 ppm. PIC understands how to check with test strips.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT VIOLATION. Observed wet stacked items on the storage rack in the pizza area. Advised to allow items to air dry. Advised to read and follow ECOLAB poster procedures for cleaning instructions.

4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed one soda nozzl dirty with build up. Advised to clean once every day.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no written time procedures for the pizza on time control. Observed that food employee have not organized the time the pizza left temperature control. CDI - emailed TPHC procedures and educated about time control. Pizza has been out of temperature control for 30 min; PIC cooked pizza in oven and hot held item in hot box.

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 stored on floor in the walkin cooler. Advised to store food off of the floor. \

2-402.11 Food Employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees without a hair restraint. Advsied to wear a hair restraint.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked items on the storage rack. Advised to allow itemsto air dry.

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 Observed no certified food protection manager during the inspection.

5-202.12C A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. Observed the metered faucets in the mens and womens bathroom run for less than 10 seconds. Advised to fix the metered faucets to allow the handwashing sinks run for at least 15 seconds to conduct a proper handwashing procedure.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. - P Observed apple stored on display in the basket at the front of the facility being served 'as-is' with a hair on the apple. The sign for the stored products state that 'these items must be washed before consumption'. Advised to always wash off produce and wrap with plastic wrap to protect food. CDI - discarded apple.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed banana peppers in reach in unit in container with no lid covering product. Advised to keep items protected during storage by covering the containers with lids.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food contact surfaces of plastic containers stored by the 3 compartment sink not cleaned to sight and touch. Items have food debris that have not been cleaned off and items are sticky. Advised to spend more time during the 'washing' procedure at the 3 compartment sin; use hot water and dish detergent. No item should have food debris on it when going through the 'sanitizer' procedure. CDI - pulled items to the 3 compartment sink for a proper cleaning procedure.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot dogs on the hot dog heat roller not at 135F or above; hot dogs were in front of the 'cook line' being served as a ready to eat product when they are still in there reheat phase. Products are reaching proper reheat time/temp criteria. CDI - educated PIC, Corey, that items behind the cook line are still reheating and not cosidered ready to eat. Moved the cook line forward to the hot dogs that are ready to eat to allow the other hot dogs to continue without being considered ready to eat.

4-501.11 Maintain equipment in good repair. Observed gasket to the walkin cooler torn. Advised to replace.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed dirty shelving at the dough station. Observed dusty storage racks by fan. Observed food debris at the bottom of the hot holding units. Advised to keep items clean.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed standing water on floor next to the can wash. Advised to keep floors, walls, and ceilings clean.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic containers stored dirty on top of each other; oil and flour still on containers and containers stored as clean. CDI - advised to send through cleaning procedure.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly's throughout the facility.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed sanitizer bucket below 50 ppm. REPEAT VIOLATION. Advised to refill with proper concentration more often.

4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed single use articles (hot dog trays) stored where they are exposed to contamination. Hot dog trays are stored on stainless steel unit and in the storage cubbie and there is debris build up in both areas. Advised to clean areas and store articles where they are not stored to contamination.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed non food contact surface of the walkin cooler gasket with build up. Advised to clean more often.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer in bucket without proper label. CDI - advised to use the correct bucet with the proper label.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed apples on display without protective wrapping. CDI - advised to cover each individual apple.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed sanitizer bucket below 100ppm quat. CDI - advised to refill bucket.

4-302.14 Provide a test kit that accurately measures concentrations of sanitizing solutions- Pf Observed quat test strips expired. Advised to get new test strips. VR