7-ELEVEN # 35555

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. 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 no employee health policy in place. -CDI- EHS provided copy of policy. (1 pt) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed heavy accumulation of food residue on the food contact surface of the chili dispenser. Increase cleaning frequency to avoid residue build up. Verification is not required. REPEAT*** (3 pts) 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 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed chili placed in hot water as a means to thaw it out. -CDI- EHS educated PIC on proper thawing methods. (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 heavy accumulation of debris all throughout the back of the facility. Increase cleaning frequency to help avoid the build up of debris. REPEAT*** (1 pt)

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. REPEAT*** (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at the hand sink by the 3 compartment sink. -CDI- PIC provided paper towels. REPEAT*** (2 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed heavy accumulation of food residue on the food contact surface of the chili dispenser. Increase cleaning frequency to avoid residue build up. REPEAT*** (1.5 pts) 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced tomatoes, pico de gallo, hot dogs, Italian chicken rolls, and both TCS coffee creamers above 41F while said to be cold holding. -CDI- PIC voluntarily discarded all necessary items. REPEAT*** (1.5 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 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed items said to be held on time without time stamps. -CDI- Time stamps were provided. (0 pts)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed accumulation of debris on the bottom of the RIF. Increase cleaning frequency. REPEAT*** (0.5 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 heavy accumulation of debris all throughout the back of the facility. Increase cleaning frequency to help avoid the build up of debris. REPEAT*** (0.5 pts)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. **REPEAT** -1- 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 food employee begin to don gloves to handle food without washing hands. -CDI- EHS intervened, educated food employee on when to wash and food employee washed hands. **REPEAT** -2-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed items stored in front of handsink at BOH blocking access. -CDI- PIC relocated items. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at either handsink. -CDI- PIC replenished paper towel supply. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed slicer and bits of pizza crust stored in handsink. -CDI- EHS educated PIC on proper use of handsink, PIC removed items and cleaned handsink. **REPEAT** -2-

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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed multiple items hot holding below 135F. Refer to temperature chart. -CDI- PIC voluntarily discarded items in display case and reheated items at rollers. **REPEAT** -3- 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 creamer at 73F from dispenser. Per PIC, unit was turned off. -CDI- PIC voluntarily discarded items. -0- 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 pack of hot dogs with no date mark. -CDI- PIC voluntarily discarded items. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf- Observed thermometer not functioning. **10 DAY VERIFICATION REQUIRED** -0.5-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no protective head covering. **REPEAT** -0.5-

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 in-use utensils stored on unclean surfaces and commingled with other retail items. -CDI- EHS educated PIC on proper storage of in-use utensils and PIC placed items at dishpit to be W/R/S. -0-

4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean utensils stored inside of containers with food debris. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** -0.5- 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed standing water in container stored as clean. -CDI- PIC moved items to dishpit to be W/R/S.

4-501.11 Maintain equipment in good repair. Observed bottom panel of 2-door RIF not securely attached. Repair. -0-

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 food debris inside of RIFs, RICs, and on exterior surfaces of units and drink spillage in cabinets. Observed NFCS of hot holding cabinet in need of cleaning. Observed food debris and dust build-up on tops of equipment. Observed food debris and other buildup below ovens in hard to reach areas. Increased and more thorough cleaning frequency recommended. -0-

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 and other buildup on walls in dishpit area. Observed floors in need of cleaning and standing water at BOH, especially near dishpit area. Observed floors in need of cleaning beneath equipment in hard to reach areas. Observed dust buildup on vents at FOH near drink machines and above chili/cheese dispenser. Increased and more thorough cleaning frequency recommended. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture./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 small hole in floor at FOH. **REPEAT** -0.5-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed PIC wash hands for less than 20 seconds and not use a paper towel to turn off faucet. 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 . 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. -P-/2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC begin to don gloves to engage in food prep after handling money at cashier. -CDI- EHS educated PIC on when to wash and PIC washed hands. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed PIC placed dirty utensil in handwashing sink. Observed items stored on BOH handwashing sink. -CDI- EHS educated PIC on proper use of handwashing sink and PIC removed items. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at both handwashing sinks. -CDI- PIC provided paper towels. **REPEAT** -2- 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed BOH handwashing sink blocked. -CDI- PIC removed items. 6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at BOH handwashing sink. -CDI- PIC replenished paper towel supply.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed boneless wings reheated to 75F-188F. -CDI- PIC reheated items to reach 165F in all parts. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed multiple items hot holding below 135F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. **REPEAT** -3- 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC and food employee with no protective head coverings. -0-

4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean dishes stored in sanitizing compartment of handwashing sink and drying area of 3-compartment sink. Observed a lot of food splash/debris in sink compartment and on drying area. -0-

5-205.15 Maintain a plumbing system in good repair. Observed hot water not able to turn off at 3-compartment sink unless completely shut off at valve underneath sink. Repair. -0-

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 heavy spillage at fountain drink syrup storage area on floor near 3-compartment sink. Needs to be cleaned. 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 floor tiles in BOH around 3-compartment sink. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each hand sink. -Pf Observed no paper towels at either hand sink. CDI - PIC provided during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed wings at 117 degrees in the hot box. CDI - Items will be discarded within 4 hours of preparation.

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 hot dog package with no date marks. CDI - Item was date marked.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. - Pf Observed a thin-probe thermometer without a working battery. 10 day verification required.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths on counters.

3-304.12 In-use utensils shall be held in one of the following ways: In water that is at least 135 degrees, under running water, on a dry clean surface, or inside of the product with the handle sticking out. Observed utensils being stored in a container of ice water in between use.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors. 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 expired CFPM. Information given on upcoming classes to take in order to obtain certification. REPEAT VIOLATION -1-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed utensils such as tongs stored at the front hand sink. CDI: items removed REPEAT VIOLATION -2-

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 pizza with a timer on box indicating food should have been discarded at an earlier time. CDI- Label was printed prior to cooking pizza causing times to be wrong. Educated during the inspection on proper ways to keep up with times.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open. Keep dumpster door closed to prevent a possible harborage or attraction of pests. CDI- Door closed during the inspection.

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 with build up left attached. Recommend a higher cleaning frequency.

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. REPEAT VIOLATION -1-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed utensils such as pizza cutter etc stored at the front hand sink. CDI: items removed 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the handwashing sinks in front and at the 3 comp sink. CDI: soap provided REPEAT VIOLATION -2-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed TCS foods such as chicken patty sandwich and chicken wings in hot display case under 135F. CDI-Items discarded. Unit adjusted to hold at higher temperature so that foods are held at 135F and above. Items are held for 2 hours in unit for quality and then discarded per 7-eleven standard procedures. 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. Minor cleaning needed in bottom of reach-in units.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Garbage dumpster in need of drain plug.

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. REPEAT VIOLATION -1-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed tongs and pizza cutter stored in the hand sink. CDI: items removed 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the hand sink by the 3 comp sink. CDI: soap provided REPEAT VIOLATION -2-

4-501.11 Maintain equipment in good repair. Observed torn gasket of tall reach in. Recommend to replace. -0-

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed food spillage and litter around the facility. Recommend to keep facility free of litter to avoid any potential harborage of rodents and/or insects. REPEAT VIOLATION -1-

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 expired servsafe. -1-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed pizza slicer stored in the hand sink at the front counter. CDI: slicer removed. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at the hand sink in the back room. CDI: hand soap provided. REPEAT VIOLATION -2-

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 wings and cheese pizza below 135F. Per PIC, both items were reheated about 30 mins ago before being placed in the hot holding cabinet. CDI: chicken wings and cheese pizza reheated to 135F and above during inspection. REPEAT VIOLATION -3-

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 prep reach in gaskets with food residue. Recommend to clean as often as needed. -0-

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed an abundance of litter and clutter around the dumpster enclosure. Recommend to clean to avoid harborage of insects and/or rodents. REPEAT VIOLATION -1-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed facility employee health policy does not include nontyphoidal salmonella. CDI: EHS discussed with PIC and emailed a copy of the updated employee reporting agreement to email on file. -0-

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 does not have a written cleanup procedure for vomit and diarrheal events. CDI: EHS discussed with PIC and emailed a copy of a cleanup plan to email on file. -0-

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a spatula in the hand sink behind the hot holding units. CDI: spatula was removed. Observed several items stored in the hand sink at the back including eye wash solution and golf club among other things. CDI: items were removed. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at the back hand sink. CDI: soap was supplied 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink behind the hot holding units. CDI: paper towel was supplied. REPEAT VIOLATON -2-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pizzas and mini beef taco below 135F. CDI: all items reheated in the turbo chef to 165F or over. -1.5-

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 on date marking please visit: http://meck.co/FoodSafety Observed opened box of Jamaican beef turnovers in the prep reach in with no date of opening. PIC stated it was opened yesterday. CDI: box was dated REPEAT VIOLATION -3-

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed a large amount of litter and clutter around the dumpster. Recommend to clean to avoid harborage of insects and/or rodents. REPEAT VIOLATION -1-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employee with a CFPM certification while hot holding and cold holding were occurring. -2 points-

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC had no knowledge of food borne illnesses, symptoms, and responsibility to report food borne illnesses. CDI - A discussion about food borne illnesses and their symptoms was had with PIC. Informational signage was left with PIC. -1.5 points-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed utensils covered in food residues stored in handsink behind food counter. Observed cans of alcohol stored in hand washing sink in rear of establishment near three compartment sink. CDI - Items were removed by regulator. -REPEAT- -2 points-

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 opened package of hot dogs in reach in cooler without date mark. PIC stated she did not know when package of hot dogs were opened. CDI - PIC discarded hot dogs. -1.5 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed abundance of fruit flies in three compartment sink and drink storage area. Recommend controlling insects to prevent infestation. -0 points-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of paper cups stored on floor in storage area. Observed coffee filters stored unprotected on top of coffee machine. Observed pizza boxes and hot dogs containers stored unprotected under food service counter. Recommend keeping single service articles protected and wrapped in plastic until time of use. -0.5 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy build up of food and residues in the bottom of reach in freezer. Recommend higher frequency and more thorough cleaning. -0 points-

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed high amounts of clutter and litter stored on ground inside dumpster enclosures. Recommend removal. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors open on dumpster. Recommend keeping sliding doors closed when not in use to prevent rodent or insect infestation. -REPEAT- -1 point-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee keys and possessions on food storage equipment throughout facility. Recommend designating an area for the storage of employee possessions away from equipment, food, and utensils. -0.5 points-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cleaning items and drinks stored in rear hand sink. CDI - PIC removed items from hand sink. -REPEAT- -2 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpsters with sliding doors open. Recommend keeping doors closed when not in use to prevent rodent and insect infestation. -REPEAT- -1 point-

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drinks stored on counter tops throughout. Recommend designating area for storage of employee drinks in a manner that does not contaminate food. -0.5 points

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee donning gloves to serve food items without a handwash. CDI - Had a conversation with employee and PIC about when to wash hands and hand wash frequency. - 0 points-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cleaning brush stored in main handsink. CDI - PIC removed cleaning brush from handsink. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed rear handsink near three comp sink without soap. CDI - PIC refilled soap dispensing container. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed rear handsink near three comp sink with broken paper towel dispenser. CDI - PIC replaced with a roll of paper towels. -1 point-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a stack of metal pans stored under pizza oven with food and debris. CDI - PIC removed pans to dish pit area for cleaning. -1.5 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpsters with top lids and side doors open. 5-501.115 Maintaining Refuse Areas and Enclosures - C Observed spilled garbage that had collected in several areas of dumpster enclosure. Recommend greater cleaning frequency. -REPEAT- -1 point-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Vendo machine to be holding hot foods as noted above. Fifth consecutive violation of hot holding temperatures. Must carefully and consistently monitor unit to assure that a minimum of 135F or greater is being held. Verification visit to be made by 07/05/19. If corrections are made prior to that date, contact me to notify. Continued violations of this risk factors may result in intent to suspend foodservice permit.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in store. Need to keep pests from premises. Open dumpster and trash in dumpster area encourage the breeding and presence of flies and other pests.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed wooden skewers stored in cup that had debris in it. Store single service articles stored covered in clean container.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster side and top doors open, spilled trash on ground around dumpster. Keep dumpster doors closed, trash in covered containers.

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 one employee wash hands and recontaminate by turning off faucet with bare hands. CDI by intervention by EHS.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed wings in hot holding measuring below 135F. CDI by reheating. All wings measured 165F or above by end of inspection.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on walk in cooler.

General Comment: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Uncovered employee drink observed stored on prep surface at front counter. CDI: drink discarded.

Repeat: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Scrub brush and pizza slicer observed stored inside front handsink. CDI: items were removed.

Repeat: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Regular hot dogs at 129 deg F and jumbo hot dogs at 132 deg F on roller grill. CDI: regular hot dogs reheated to 142 deg F and jumbo hot dogs to 137 deg F.

REPEAT: 1 pt. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed scrub brush stored inside front handsink. CDI: brush removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No paper towels at back handsink. CDI: paper towels restocked.

REPEAT: 1.5 pts. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed several foods inside front hot box recorded below 135F(see temp chart for details). CDI: reheated all items to proper temperature (see temp chart).

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 available for accurate measure of thin foods. Verification required by 12/09/17

General Comment: 0 pts. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink at back blocked by linen storage basket. CDI: baskets relocated.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 1.5 pts. Observed buffalo, bbq wings, and pizza in hot box being held < 135F (see temp chart). CDI: buffalo wings reheated to 200F; bbq wings reheated to 189F; pizza was discarded.

/3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 1.5 pts. Observed regular and jumbo hot dogs in reach-in cooler that were opened Monday without 4-7 day date mark present. CDI: 7 day date mark placed on hot dogs.

7-201.11 Store toxic materials to avoid contamination. -P 1 pt. Observed several different cleaners in spray bottles that were stored by handsink next to prep/cook area at front. CDI: chemicals relocated to under sink.

General Comment: 0 pts. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single services items inside boxes stored on the floor at back.

General Comment: 0 pts. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side door open to dumpster. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash on ground outside of regular and cardboard dumpster.