7 ELEVEN #30348

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

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee handle cash register and then put on gloves and proceed to handle food without washing hands. CDI EHS educated employee and she washed her hands and changed gloves. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee handle cash register and other items behind the counter and then handle food without washing her hands. CDI EHS educated employee and she washed her hands.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed back handwashing sink blocked by multiple things. CDI PIC moved items that were blocking the sink.REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed boneless chicken kabobs and potatoes wedges below 135F in the HH case. CDI PIC voluntarily discarded. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk at coffee station above 41F. Also observed diced tomatoes and Pico in the topping bar above 41F. CDI PIC voluntarily discarded milk, tomatoes, and pico. PIC put a do not use sign on the machine until it is repaired. REPEAT

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food on shelf above customer food in the lowboy cooler. CDI PIC moved employee food.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed back handwashing sink blocked by multiple things. CDI PIC moved items that were blocking the sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken kabobs below 135F in the HH case. CDI PIC voluntarily discarded. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk at coffee station above 41F. Containers were put in dispenser 3 days ago. CDI PIC voluntarily discarded and put a do not use sign on the machine until it is repaired. 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 .

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). Observed hot dogs opened yesterday in the lowboy cooler not date marked. CDI PIC put date mark on package. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed cleaner and soap stored with single service items and above the 3 comp sink. CDI PIC moved cleaner and soap.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items on the shelf above the 3 comp sink and on the shelf with single service items. CDI PIC moved employee items.

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

REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed metal pan being stored inside hand sink in back room. CDI: Pan was removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed multiple pans of chicken wings and boneless chicken wings hot holding below 135F. CDI: Items were voluntarily discarded. 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 approximately 8 containers of pico and diced tomatoes above 41F in prep top/unit. Ambient air of unit was 55F. Items were voluntarily discarded. VERIFICATION REQUIRED. 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 .

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 inside reach in freezers. Clean as needed.

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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice and food debris in handsink at the front. CDI: Ice melted and handsink cleaned. EHS discussed with PIC to ensure employees know that handsinks are only for handwashing. REPEAT VIOLATION

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed thermometers on site with dead batteries. CDI: Batteries changed.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on right door of back stock freezer.

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 inside reach in freezers and reach in cooler. Ensure more frequent cleaning. REPEAT VIOLATION

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 2 ceiling tiles moved in back storage area. Put ceiling tiles back in place. Observed loose baseboard around the mop sink. Observed cracked floor tiles near mop sink and 3 compartment sink. 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 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed metal container being stored inside hand sink in kitchen area. CDI: Metal container was removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed taquitos hot holding on rollers below 135F. CDI: Items were reheated to 165F. 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 build up of food debris inside reach in freezer and reach in cooler. Clean as needed.

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 cracked floor tiles near mop sink and 3 compartment sink. Repair

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 certification. Observed one (1) in date certification, but employee was not available at time of inspection. PIC demonstrated knowledge by having no priority violations at time of inspection. REPEAT.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed tubing running from ceiling to handsink basin adjacent to milk dispenser. Per conversation with PIC, A/C and WIC repairs are ongoing within the establishment, and drainage line was being run to handsink. CDI - EHS removed drainage tube from hand sink basin. EHS advises use of a bucket or other waste receptacle to collect A/C drainage during ongoing repairs. 6-301.14 Post a handwash sign at each handsink. Observed back area handsink with no signage. Per conversation with PIC, signage was removed during replacement of paper towel dispenser. CDI - EHS affixed new handwashing signage and provided extra replacements.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed three (3) boxes of packaged chips and fruit snacks stored directly on the floor of food storage closet. REPEAT. Note: Packaged chemicals, bottled beverages, and hermetically sealed canned goods do not require elevation, provided floor where stored items are kept is clean.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) employee engaged in minor food prep (placing recently heated hot box items) into hot box at register side door with no effective hair restraints. Employee was otherwise properly outfitted for food prep. CDI - EHS discussed employee cleanliness standards with PIC. PIC took over food handling for the remainder of inspection.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin at gender neutral restroom. REPEAT

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids and doors of both main and cardboard dumpsters open. CDI - EHS closed dumpster lids and doors prior to returning to interior premises.

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 one (1) cracked tile adjacent to mop sink. Replace as needed to prevent moisture accumulation. 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 beneath soda dispenser rack with mild accumulated soil. Observed soiled ceiling tiles above soda dispenser. Note: No escalation in. Point deduction due to some noted improvement; EHS observed ongoing cleaning during inspection, and majority of flooring in establishment had been observed as clean prior to start of inspection.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed one (1) opened containers of cream cheese stored above buns held for resale in prep unit. CDI - Items were moved to appropriate level in storage to prevent potential contamination. REPEAT. Note: EHS recommends labeling employee food items and placing at a single location in refrigeration, below food held for resale.

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 PIC with no certification. Observed one (1) in date certification, but employee was not available at time of inspection. PIC demonstrated knowledge by answering questions during inspection. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed one (1) handsink (register area hand sink) without paper towels. CDI - Paper towels were provided from readily available supplies at start of inspection by PIC.

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 two (2) trays of chicken wings hot holding below 135F. PIC claimed that temperature of the unit tends to fluctuate due to consistent opening and closing. CDI, items voluntarily discarded by PIC. Prior to end of inspection, internal ambient temperature of the hot box was observed at 142F. REPEAT. Note: Continued hot holding violations in future inspections may result in permit action and/or the assigning of a risk control plan.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two (2) box stacks of packaged chips and candy stored directly on the floor of food storage closet.

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 three (3) boxes of single service articles (paper napkins, cups, and lids) stored directly on the floor of back room. 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three (3) stacks of single service articles (hot dog trays, pizza boxes) at register area with exposed food contact surfaces. CDI - Articles were inverted to prevent potential contamination.

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 milk dispenser tray, and counter tops adjacent to sinks. Clean as needed. REPEAT.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin at gender neutral restroom.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed accumulation of waste at dumpster pad. CDI - Employee was observed cleaning dumpster pad at time of inspection.

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 one (1) cracked tile adjacent to mop sink. Replace as needed to prevent moisture accumulation. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of additional cleaning throughout, most notably in back room and beneath 3 compartment sink. REPEAT.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed two (2) opened containers of Pico de gallo, alongside other employee items, stored above buns held for resale in prep unit. CDI - Items were moved to appropriate storage to prevent potential contamination and labeled to be distinguished from food held for resale.

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 PIC with no certification.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at public restroom and hand sink by coffee station. CDI, soap provided.

Repeat: 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 Taquitos, pizza, and chicken wings hot holding below 135F. CDI, items discarded by PIC.

Repeat: 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 cold holding above 41F. Observed ambient temperature of cooler at 48F. CDI, item discarded by PIC. Verification required.

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 no dater mark on open packages of hot wings and Taquitos. CDI, items date marked.

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 counters and soiled interior of microwave. 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 broken towel dispensers at hand sinks near oven and hand sink near coffee station. Need repaired. 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 soiled floors at rest rooms and at front food service area. Need cleaning.

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 PIC without certification. PIC states her certification has expired and is expecting to retake course.

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 PIC.

Repeat: 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 taquitos hot holding below 135F. CDI, items discarded by employee.

Repeat: 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 whole milk and pico cold holding above 41F. Observed ambient temperature of 58F at condiment station. PIC requested work order onsite. CDI, items discarded. Verification required.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without food safety manager certification. PIC states she has certification but its from another state (Pennsylvania). EHS advised PIC that her certification is valid if it is ANSI certified and it is a food safety manager training.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels and hand wash sink by 3 compartment sink. CDI, paper towels provided. Repeat: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed chemical bottles in front of hand sink at front. CDI, bottles removed.

Repeat: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed taquitos hot holding below 135F. Items discarded by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed whole milk from dispenser cold holding above 41F. CDI, dispenser shut down until repaired.

3-501.13 Use approved thawing methods. Observed meatballs thawing on counter by hand sink. CDI, items cooked.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed no lids on dumpster.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed several chemical bottles and other items on front handsink upon entering facility. CDI - Employee removed all items. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed brats and torpedo rolls holding less than 135F on hot rollers. PIC stated they required them to hold at 140F after reheating. CDI - All moved to reheat.

4-501.11 Maintain equipment in good repair. Split gasket on 1 door reach in cooler in front area. Replace/repair as needed.

2-101.11 PIC shall be present during all hours of operation. -PF Person in charge not on site at beginning of inspection. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC has not obtained food protection manager certification. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed equipment being rinsed in front retail handsink. Observed basket and other items blocking use of front handsink. Observed multiple boxes stacked in front of back handsink. CDI - EHS and PIC moved items to maintain accessibility. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed coleslaw at 46F in cold unit for service. Coleslaw stacked in 3 different containers. CDI - PIC lowered coleslaw into original container to cool under chill line. REPEAT. Points not escalated due to only one item out of cold holding. Improvement since previous inspection.

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

2-301.14 Wash hands before donning gloves and between gloves uses. -P 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Employee observed handling items at cash register then proceeding to don gloves for food preparation without first washing hands. CDI. Instructed the PIC at the time of the inspection to have employee wash hands before switching task and handling food. Employee then washed hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed plastic container stored in front of front handsink. Observed ice in bottom of front handsink. Observed multiple boxes stacked in front of back handsink as well as the soap dispenser. CDI. Had the PIC move items to maintain accessibility.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico de gallo, slaw, American cheese slices, and sausage dogs all holding above 41F (see temperature chart). CDI. Pico de gallo and slaw was placed on an ice bath to cool and maintain at 41F and hotdogs were placed in the walk in cooler to adequately cool.

7-201.11 Store toxic materials to avoid contamination. -P COMMENT: Observed bottle of degreaser on prep table beside oven. CDI. PIC moved degreaser bottle.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed ambient temperature inside condiment cooler at 44F and ambient temperature of reach in hotdog cooler at 45F. CDI. Had the PIC move all product inside these coolers to the walk in cooler to maintain below 41F. I will return within ten (10) days to verify compliance.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed thin probe thermometer at 35F when calibrated in an ice bath. I will return within ten (10) days to verify compliance that this thermometer is calibrated and functioning properly.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. COMMENT: Observed box of ranch dressing packets stored on floor. PIC instructed to keep off floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employees noted handling food without hair restraints. Repeat.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed urine and excrement on toilet both on the top and bottom portions. Observed debris on handsink in restroom. This area is in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. COMMENT: Observed debris buildup on floors throughout kitchen (underneath equipment) and bathroom floor in need of cleaning.

2-101.11 PIC shall be present during all hours of operation. -PF 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Did not observe a certified food protection manager during inspection.

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 chili pepper sausage not date marked which were open yesterday. CDI PIC labeled. Make sure to label all product if holding above 45 degrees.

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 product kept on TPHC not marked with begin/end times in log book. CDI PIC discarded product and proceed to write in book.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees not wearing hair restraint. Make sure to wear a hair restraint when working exposed food, equipment, and utensils.

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 back part of ice machine non food area. Make sure to increase cleaning frequency.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. 2-101.11 PIC shall be present during all hours of operation. -PF Did not observe a certified food protection manager during visit. Make sure to have one at all times.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Did not observe a employee health policy and all employees working were unable to discuss symptoms and illnesses required to report. VERIFICATION REQUIRED.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P After discussion with food employees stated that food contact surfaces are only cleaned at end of night. CDI Educational moment and PIC showed up at this time; reviewed when cleaning is required for food contact surfaces.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed food hot holding below 135 degrees. CDI Product was discarded. *PIC stated product was kept on TPHC however unable to provide documentation, how they are tracking food for time etc. Paperwork provided.**

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Did not observe a thin probe thermometer. VERIFICATION REQUIRED.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on reach in unit (freezer). Make sure to keep in good repair.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed restroom in need of cleaning.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed returnables stored in the back handsink today- cdi items removed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed open hotdogs fro two days ago with no open date on them cdi back dated.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a santizer bottle with an unknown chemical inside- cdi dumped out and label of sanitizer was taken off of the bottle by the PIC. Observed an unknown chemical in an unlabeled bottle- cdi dumped out.

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed apples for sale. cdi sign to warn customers to wash before consumption.

Observed no one onsite with a certified manager's food saftey certificate. No points will be deducted until 180 days have passed since the issuance of the transitional permit. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.

Observed employees changing tasks from handling money/eating food to putting on gloves to put a SW roll into a to go container. Discussed with employees and PIC to correct today. 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P

Observed dishes stored in the back handsink today- dishes sent to be rewashed to correct. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf

Observed raw shell eggs stored over pizza in the walk in cooler today- eggs moved below pizza to correct. 3-302.11(A) Separate the different types of raw animal foods. -P

Observed dishes stored as clean with stickers still on them- remove stickers before washing dishes so they can be properly santiized. (dishes stacked today so that stickers were touching food contact portions of other dish). 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf

Observed hotdogs that had been opened this weekend without an opening date on them- back dated to correct. Remember that these must be used within 4 days of opening because they are stored between 41-45F. 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 employees handlinig food with no hair restraints and bracelets on. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.

Observed apples offered for sale that are not covered to protect from customer contamination. Sign placed today that directs customer's to wash apples before eating. 3-302.15 Wash fruits and vegetables prior to use.

Observed clean dishes stored in a soiled handsink. observed gloves stored next to the front handsink and they clearly had splatter on them- top portion of gloves were discarded today. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.

Observed black containers that onions come in being reused for food. These must be disposed of after first original use. 4-502.13 Single-use and single-service articles may not be reused.

Observed the top cardboard dumpster open today. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Transitional items reviewed- Still needing caulk in restrooms, table at dumpsters needs to be removed, thermometer display needs to be repaired.