QUIKTRIP #1016

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf PIC could not find dish machine plate thermometer. VR - Verification required within 10 days that establishment has testing method for checking temperature of high temp dish machine.

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. Clean floors and walls in back area around ice machine.

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 Sausage rolls had TPHC discard time of 8:26am at 9:30am. CDI - PIC discarded sausage rolls. REPEAT

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 Sausage biscuit held using TPHC had discard time of 8:24AM at 9:20AM. CDI - PIC discarded sausage biscuit.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Drain plug missing on dumpster. 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. Clean floors in back around 3-compartment sink. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed brisket tacos in hi Selkirk serve case below 135F. 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 .

3-307.11 Protect food from contamination sources not specifically noted by the code.Observed soda refill box hoses/nozzles directly on the floor in the back storage room. REPEAT

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 trash cans. CDI PIC moved trash cans REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed corn dogs and buffalo chicken rolls being offered for sale below 135F. CDI PIC moved items to the back of the grill. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bucket on prep sink and food was in the prep sink. CDI PIC moved bucket

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed pulled pork being thawed in the prep sink without the water running. Cold water at the prep sink was 85F. CDI PIV moved pulled pork to WIC.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in back storage near soda syrup refill boxes. REPEAT

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed employee touching multiple trays, handles, paper, pen, clipboard and then touch cheese slices with changing gloves and washing his hands. CDI EHS educated employee and he discarded the cheese slices he touched.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee handling food with no head covering on. CDI Employee put on a hair net.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed facility does not have a max/min thermometer for the dish machine VR needed 8-8-24

5-205.15 Maintain a plumbing system in good repair. Observed no cold water at front prep sink.

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

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Hand sink in back next to three comp sink blocked by garbage cans. CDI PIC moved cans.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed mac and cheese container, not in cooling phase, stored in RIC with no lid.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several containers with sticker residue stacked clean so that the sticker residue was touching the inside, food contact surface of next container. CDI PIC placed all containers in three comp sink for re wash. Repeat 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one dead German cockroach and fecal matter under condiment containers in cold hold reservoir. No insect activity or presence such as fecal matter was observed on any of the food or food contact surfaces. VR required.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed two scoops touching food (one in egg, one in chicken container).

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid broken and unable to act as a fitting lid on one dumpster.

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 at the back area needs cleaning.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. PIC did not know the cold holding temperature requirement for TCS foods. The PIC must demonstrate knowledge of foodborne illness prevention and knowledge of food safety. CDI - PIC educated on cold holding. 0 pts. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf PIC could not find vomit/diarrhea clean up policy for establishment. CDI - EHS gave PIC sample policy to use. 0 pts. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at back hand washing sink. Hand washing sinks must be equipped with paper towels. CDI - PIC refilled dispenser.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 8 pans, 3 tongs, 3 scoops and spatula found with visible food debris on them but were stored as clean. Food-contact equipment and utensils must be cleaned to sight and touch. CDI - Utensils moved to sink to be re-washed. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. PIC could not provide written procedures for TPHC for hot items. CDI - PIC given TPHC form and filled it out during inspection. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed packages of pork thawing on top of oven. TCS foods must be thawed under running water (70F or less) or under refrigeration.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Heavy buildup of trash around dumpster. Maintain dumpster area clean to prevent attracting pests. 0 pts.

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 the facility during inspection. REPEAT

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed scoops stored with handles laying directly on the food. CDI. PIC removed.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up in and out of RI coolers, Microwaves.

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 at the back area needs 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 no CFPM in the facility during inspection. REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed a chemical spray bottle with cleaner in it without a label. CDI. PIC labeled.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed no thermometer for me washing hot water in the dish machine. REPEAT. Will be back in 3 DAYS to check on it

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 at the back area needs cleaning.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Observed no one in the facility with knowledge of foodborne illness. CDI. provided PIC with one.

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 certified food protection manager in the facility at the time of inspection.

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 procedure for responding to vomiting or diarrheal events. CDI. Provided PIC with one.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed scoops stored with handles laying directly on the food. CDI. PIC removed.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed no thermometer for testing hot water in the dish machine. Will be back in 7 days to check on the thermometer.

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 in and out of RI coolers, Microwaves.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer concentration at dish washing sink at 10ppm. CDI. PIC replaced the sanitizer

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wet wiping cloths stored in sanitizer solution at 10ppm. CDI. PIC changed the solution.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoops in prep unit stored with handle laying directly on the food. CDI. PIC removed

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the cleaned dish area. CDI. PIC removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed rollers by the cheeseburger dogs with grease stains and food debris. PIC said this is because of the high amount of grease and they will clean tonight.

4-501.11 Maintain equipment in good repair. Observed 2 broken drawers in the front, one face fell off the drawer. Ice on the pipes in the WIF. 4-501.13 Microwave Ovens - C Observed microwave in need of cleaning. CDI-PIC cleaned while EHS was on site.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observd prep units handles, doors and insides of prep units in need of cleaning. PIC said they are aware of this and are working to clean. PIC did not sign due to Covid protocols

2-101.11 PIC shall be present during all hours of operation. -PF PIC serv safe is expired as of May 2019.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Lettuce was cold holding at 46F. inside of container in reach in cold hold unit. CDI- lettuce was moved to walk in cooler. REPEAT -1.5 points.

2-303.11 Prohibition-Jewelry - C Food employee was prepping food with watch on. 0 points. Inspection conducted with Ryan. No signature due to covid19

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth bucket sanitizer below 200 ppm. CDI- sanitizer container was changed and read adequate

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed personal beverage being stored on prep surface and over single service articles. -.5 points.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed a drink stored with tortillas on the shelf by the ice machine. CDI - drink was removed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a lid, a wiping cloth and a sign stored in and on the hand sink by the dish machine. CDI - items were removed.

General comment 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed sausage gravy in the walk in cooler at 43F. Reminded the PIC of the temperature change to 41F. Any TCS items found holding above 41F in the next inspection will result in points being deducted.

General comment 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee's lunch box stored with boxes of food in the walk in cooler.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wiping cloths store in sani bucket < 150 ppm QAC.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed sticker residue on platic containers stored as clean.