CIRCLE K #1884

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Tongues, and container holding utensil, at at hot roller station was observed unclean during inspection. CDI- PIC had employee begin process of cleaning area. Ensure food contact surfaces are cleaned at least every 4 hours. 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 hash browns and chicken bites temping below 135F. CDI- PIC voluntarily discarded items. *REPEAT* open air hot holding cabinets used in establishment. 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 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 employees unaware of when TCS foods were opened in lower reach-in unit by roller station. CDI- PIC provided correct date marking after discussing with shift smart employees. 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 .

4-502.11(B) Provide accurately calibrated thermometers. Pf. Establishment without working food thermometer during inspection. VERIFICATION REQUIRED on or before 10/1. For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. Observed walls outside with potential entry points along bottom. *REPEAT* 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed heavy amount of dead ants at back wall of establishment. PIC stated pest control company has been contacted and utilized through ownership within the last 4 weeks. Increase pest control frequency. *REPEAT*

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed top lid missing on outdoor receptacle. *REPEAT*

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed soap missing at back handsink. CDI- PIC had soap placed at sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at back handsink. CDI- PIC had a roll placed by sink. 6-301.13 Soap and paper towels shall not be provided at preparation or utility sinks. Observed soap dispenser at dump sink near coffee station.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed establishment without sanitizer at start of inspection, using degreaser in w/r/s process. PIC stated an order had been placed. CDI- PIC had employee obtain chlorine bleach. Ensure sanitizer is maintained in establishment for the cleaning of equipment and food contact surfaces. 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 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed 2 of the 4 ice shoots needing cleaning. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave needing cleaning. *REPEAT*

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed hash browns and 2 jumbo wing packages temping below 135 at grab & go. CDI- PIC voluntarily discarded 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 .

6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. Observed walls outside with potential entry points along bottom. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live small crawling insects along wall in back of establishment. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed excessive amount of dead ants along entire back wall of establishment. PIC stated pest control company has been contacted and utilized through ownership. Increase pest control frequency.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed establishment without chlorine test strips. CDI- EHS provided test strips for use until test kit is obtained.

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 and bottom of reach-in freezers needing cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed men’s room handsink not functioning. Sensor in disrepair. PIC to close off bathroom and place work order.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed top lid missing on outdoor receptacle.

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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed Ice in hand washing sink. CDI..Ice was removed

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed the microwave in need of cleaning ASAP

5-501.17 Provide a covered waste bin in female restrooms. Observed no cover waste bin in female/male shared restroom.

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 employees had an incomplete employee health policy. CDI. Employees were given a completed version and education provided on the changes.

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 micro wave and RI. Needs to be cleaned. 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 build up on floors under cooking equipment. Needs to be cleaned.

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

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 pico in the RI without dates. CDI. PIC voluntarily discarded. 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 .

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed some of the employees without hair cover.

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 micro wave and RI. Needs to be cleaned.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed PIC use handwashing sink to dump sanitizer solution. -CDI- EHS educated PIC on proper use of handwashing sink. -1-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed sandwiches in hot grab and go below 135F. Refer to temperature chart. -CDI- PIC voluntarily discarded. -0- 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at start of inspection. -0- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed cart stored in front of back handwashing sink. -CDI- PIC removed. -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -0- 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 .

3-501.18 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 sausage pizza with discard date of 10/24. Observed brunch burger with pull date of 10/14 and discard date 11/12. -CDI- PIC voluntarily discarded. **REPEAT** -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed degreaser in spray bottle with no label. -CDI- PIC labeled bottle. -0-

5-205.15 Maintain a plumbing system in good repair. Observed toilet in men’s room not properly functioning. Observed leak at 3-compartment sink. Per PIC, work orders have been placed. -0-

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste stored outside of waste receptacle. -0- 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened doors on waste receptacles.

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 crack in tiles under 3-compartment sink. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a used pizza slicer in the front prep area hand sink and soda nozzles stored in the rear hand sink. CDI-All items were removed.

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 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 RTE Italian sausages with a date mark indicating it is held for 14 days. Only hold RTE TCS foods for 7 days from opening the packaging. CDI-Date marks were corrected.

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 single-use cups stored directly on the floor in the front and rear of the store.

5-502.11 Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed bags of trash stored outside of the dumpster and a large number of flies present. Increase pickup frequency and consider increased pest control measures.

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 pico de gallo and hot dogs cold holding at temperatures between 43F and 45F. Pico de gallo had been held for greater than 4 hours. Hot dogs were placed in reach in cooler approximately 2 hours prior to inspection. CDI - Pico was discarded. Hot dogs were allowed to cool to 41F or less. -1.5 points-

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 soap dispenser next to three compartment sink not operating. CDI - PIC repaired soap dispenser during inspection. -0 points-

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 establishment during inspection. -REPEAT- -1 point-

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. 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 tongs stored in plastic holder next to hot dogs. PIC stated that utensils are only changed approximately every 8 hours. CDI - PIC was corrected by instruction and has been advised that utensils must be changed or cleaned every 4 hours. -1.5 points-

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed tongs being stored in plastic container next to hot dog station. Plastic container is labeled as a holder for plastic bags and not utensils. Plastic container is attached to hot holding equipment and cannot be easily removed to be washed, rinsed, and sanitized. PIC has been advised to find alternative location for utensil storage. -0.5 points-

2-102.12 (A) Certified Food Protection Manager Observed no CFPM in establishment during inspection. -REPEAT- -1 point-

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 for cleaning vomit/diarrhea events. Written procedures were given to and reviewed with PIC. Post written procedures in establishment. -0 points-

3-501.13 Use approved thawing methods. Observed frozen hot dogs thawing on counter top. Approved thawing methods include thawing under refrigeration, completely submerged under running water at a temperature of 70F or below, or as part of the cooking process. -0.5 points-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observeed single service cups and food containers stored on floor in dry storage area and in hallway. -REPEAT- -0.5 points-

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed pizza cutter stored inside handsink at front counter. CDI: pizza cutter removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at the hand sink up front during inspection. CDI. PIC provided one.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken swiss and beef cold holding in the display at temperatures above 41F. CDI. PIC voluntarily discarded. ***All other food was holding at right temperature. REPEAT

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 single use cups stored directly on the floor in the dry store 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 build up on micro wave. Needs to be cleaned.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present during inspection. 2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC at the time could not answer questions involving food service and food safety.

General Comment: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed pizza cutter stored inside handsink at front counter. CDI: pizza cutter removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat sanitizer in 3-comp sink reading 50ppm. CDI: dumped and refilled to proper concentration when ready to use. Points not escalated due to nature of violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed mesquite and angus beef hot dogs inside reach-in cooler > 41F(see temp chart). CDI: hot dogs voluntarily discarded. Cooler will not be used until repaired. Facility has other coolers to use.

General Comment: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer at 0ppm inside red bucket next to handsink at front counter. CDI: sanitizer dumped and replaced to proper concentration.

Repeat: 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.Observed one lid missing to dumpster and other lid open. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed heavy amounts of trash and litter on ground inside dumpster enclosure.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink and black residue on the ice chutes of the drink machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed items on the hot dog roller not at 135F. Unit was adjusted, proper hot holding observed by end of inspection.

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 and other debris stored in the garbage enclosure. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open at time of inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at both hand washing sink. CDI-Paper towels were brought out to both sinks. REPEAT. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the front hand washing sink. CDI-Soap was brought out.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food product in the toppings cold holding unit and the end case of the T case holding above 41F. CDI-The slaw, sauerkraut, onions, pico, sausages, hotdogs and the entire end case were discarded. The manager contacted their maintenance company and they will be out today to repair the units.

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at the front hand washing sink. CDI-Paper towels were brought out. REPEAT.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed several boxes of styro-foam cups, and blue towels (used for cleaning) being stored on the floor in the back room. Have placed onto shelving. 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 to the microwave, and the floors of the walk in cooler. Have cleaned.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed coffee being dumped in front hand sink. CDI-through education. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at front hand sink. Verification required.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed three compartment sink blocked and unusable. CDI: items were removed from in and around three compartment sink. Ensure stickers are removed from tongs and tongs are properly washed every four hours. REPEAT.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed large amount of boxes of single service items stored on floor in back room.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite. Facility has 210 days from permit issuance date.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no written or verbal health policy onsite. CDI: emailed health policy along with inspection.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed water at restroom hand sinks only reaching 88F. Verification visit required to ensure hand sinks are adjusted to 100F. 5-205.11 Maintain access to handsinks. Hand sinks may only be used for hand washing .-Pf Observed hand sink in kitchen with equipment in it and boxes blocking it. Verification visit required to ensure clear access to hand sink. 6-301.14 Post a hand wash sign at each hand sink. Observed no hand wash signs by the kitchen or front hand sink. CDI: hand wash signs were provided at the end of inspection.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed three compartment sink blocked and unusable. CDI: items were removed from in and around three compartment sink. Ensure stickers are removed from tongs and tongs are properly washed every four hours. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat test strips present in facility but no sanitizer at three compartment sink readily available. Verification visit required to see that sanitizer is provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili and nacho cheese dispenser holding items at temperatures lower than 135F. Verification visit required to see that dispenser is holding at proper temperatures. Observed one tornado on roller grill at 116F. CDI: employee moved tornado to back of roller grill to ensure proper temperatures. If TPHC (Time as a Public Health Control) is to be used, where roller grill items are discarded every four hours, written procedures must be provided and followed.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin-probe thermometer onsite. Facility has a bi-therm thermometer onsite but a thin-probe is needed. Verification visit required to see that thin-probe thermometer has been obtained.

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

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed bags of trash on ground near dumpster and doors open.