7-ELEVEN#35546J

2-101.11 (A) PIC shall be present during all hours of operation. -PF. Manager had left earlier as she was ill.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Manager with certification shall be present during all times that food is being prepared and served. Manager had left earlier. Repeat violation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken drummettes in hot holding cabinet at 115F. These must hold at least 135F or above. CDI by discarding these drummettes 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 . "

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed dispensers for single service cups to be in need of cleaning.

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. Repeat violation. Need to clean black wire shelving - this has an accumulation of mold on it, needs to be cleaned more frequently.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no CFPM on site at the time of the inspection. 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 poster in the facility and the PIC stated they did have signed employee health agreements but was unable to locate them at the time of the inspection. CDI - EHS provided an employee health policy which was signed at the time of the inspection by all present employees. EHS to send pdf of employee health poster to PIC. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-306.11 Protect food on display using shields, packaging, or other effective means. -P - Observed a basket of apples stored in the patron grab and go case that were not wrapped or protected in any way from potential contamination from patrons. CDI - PIC voluntarily discarded all apples. PIC to wrap apples going forward in plastic wrap or individual plastic bags.

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 the gaskets of both of the front counter 1 door lowboy refrigerators to have accumulations of food debris/grime. - Observed an excessive buildup of ice on the interior of the RIF in the back kitchen area.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. Observed 4 handwashing sinks and the 3 compartment sink all at 73F-74F. Dishes did not have any greasy or oily feel. VR within 10 days to on status of hot water.

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 cans, boxes, wood planks and other items in the back of both dumpster enclosures. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed multiple sets of wings below 135 in hot cabinet (see temp chart). PIC stated wings had been placed into hot cabinet 30 minutes prior. Hot cabinet has small gap on left side door behind the counter. CDI-PIC reheated wings to 179F. VR within 3 days to check status of hot cabinet. 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 .

4-501.11 Maintain equipment in good repair. Observed right door of left RIC in the back of the store with a torn gasket.

5-205.15 Maintain a plumbing system in good repair. Observed 3 compartment sink slowly draining. PIC stated maintenance order will be placed.

5-501.111 Keep storage areas and bins for waste in good repair. Observed broken top left cardboard dumpster lid. PIC stated service request has been placed. REPEAT. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed cardboard boxes, wood plates, and old equipment stored in both dumpster enclosures.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed crate and multiple boxes in front of handwash sink behind front counter near food prep space blocking access to the sink. CDI-food employee moved boxes and cleared out space around handwash sink. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed plastic container and an unsold beverage in the handwashing sink behind the front counter. CDI-PIC cleared out handwashing sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed reach in behind front counter with an ambient air temperature of 53F with TCS foods above 41F as well as creamer dispenser holding above 41F (see temp chart). PIC moved foods recently placed in RI to the WIC and voluntarily discarded the remaining items. PIC created service request during inspection and VR for RI unit and creamer dispenser will be within 3 days. 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 .

5-501.111 Keep storage areas and bins for waste in good repair. Observed broken lid on cardboard dumpster. PIC stated that service request has been placed for dumpster lid, but waste management company has not come out to repair/replace lid. 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 ceiling tile above 3 compartment sink with a hole and a broken air vent tile above the reach in freezer by the 3 compartment sink.

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed handwash sink by the 3 comp sink that did not have soap or paper towels upon arrival. CDI-PIC placed bottle of soap and paper towels at handwash sink. Repeat

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed boneless Korean bbq wings at 107F. CDI-Boneless wings were reheated to above 165F due to the wings being set into the hot box minutes before EHS arrived for inspection. Per PIC and food employee, these boneless nuggets get skewered post reheat, leading to a drop in temperature compared to the other hot box items. PIC stated that these nuggets will remain unskewered in hot box unit moving forward. Repeat (remaining at half points because all other hot box items were at 135F or above) 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 .

5-501.111 Keep storage areas and bins for waste in good repair. Cardboard dumpster lid still damaged from previous report. Per PIC, waste company has been contacted since last inspection, but have no replace dumpster lid. Repeat (remaining at half points because dumpster area did not have large piles of trash in the enclosure area).

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No CFSM manager on duty at the time of inspection. For more information on becoming a certified food protection manager 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. Observed no paper towel at the rear kitchen hand sink. EHS 10 day VR.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed hotdogs, jumbo dogs, buffalo chicken rollers, egg rolls, and chili below 135F. CDI - PIC voluntarily discarded all items below 135F.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ranch stored on the floor. CDI - Ranch was removed from the floor.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled in-use wiping cloth stored on the countertop and not in sanitizer solution. Observed wiping cloth stored on hand sink. CDI - Wiping cloths were removed.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed back area handsink without nearby waste receptacle. 5-501.111 Keep storage areas and bins for waste in good repair. Observed cardboard dumpster with damaged, ill fitting lid. Contact waste management company to repair or replace. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed large amounts of trash on the ground in the dumpster area.

2-102.12 (A) Certified Food Protection Manager (C) PIC claimed to be certified food protection manager, but was unable to provide a hard copy of Servsafe certificate at time of inspection. Demonstration of knowledge was achieved via questions completed throughout the inspection.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed soap dispenser removed from wall and placed in the back area handsink basin. CDI - Soap dispenser was removed from the sink basin and placed so that the sink could be made accessible. REPEAT. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed both hand sinks without paper towels at time of inspection. CDI - Paper towels were placed from readily available 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 roller items recently placed on the grill roller for reheating. Items were observed heating at insufficient rate. PIC noted that food employee had placed the items on the roller at an incorrect setting for effective reheating. CDI - Roller grill heating element was adjusted so that items could reheat efficiently.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple wet wiping cloths stored at sink areas.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water at time of inspection. New water heater and/or extensive repairs required. Facility has been issued an ITS pertaining to hot water availability. A verification will occur no later than 12/22/2022

5-501.17 Provide a covered waste bin in female restrooms. Observed no trash can lid in women's restroom.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed back area handsink without nearby waste receptacle. 5-501.111 Keep storage areas and bins for waste in good repair. Observed cardboard dumpster with damaged, ill fitting lid. Contact waste management company to repair or replace. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with open doors. CDI - Doors were closed before returning to interior premises.

2-201.11(A - C) & (D) - Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed PIC without knowledge of updated Employee Health Policy with the BIG “6” illnesses. CDI: educated and gave PIC updated copy of new Employee Health Policy.

REPEAT VIOLATION: 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 written procedures for the cleanup of vomiting and diarrheal events. CDI: educated and gave PIC a copy of written procedures.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink and food stored on front prep table. CDI: drinks and food discarded.

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 employee wash hands and turn off faucet handle with bare hands. CDI: education provided; hands properly washed.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed pizza pans stored inside handsink basin. CDI: pans were removed. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee using handsink to rinse off pizza cutter. CDI: education provided.

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 individually boxed pizzas and wings inside hot hold unit < 135F (see temp chart). CDI: unit was turned up on unit to reheat products. Reheated to > 135F.

REPEAT VIOLATION: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed drinks and boxes of food on the floor in the back stock rooms.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee at front handling food with dangling bracelets on.

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed torn gasket on both low boy freezers behind front counter.

5-205.15 Maintain a plumbing system in good repair. Observed wash side of 3-comp sink draining slow and clogged. Repair sink to drain properly.

REPEAT VIOLATION: 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 the floors in the backroom. Observed heavy residue and build-up on floors and walls behind soda syrup boxes in back room. Observed build-up/food/debris inside floor drain under 3-comp sink. Floor drain needs to be cleaned to prevent clogging and back up.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no PIC on site, employee has only been there 2 days and not normally at this location.

2-102.12 (A) Certified Food Protection Manager. No CFPM on site during inspection.

2-201.11 (D) and (F) Responsibility of Permit Holder, Person in Charge, and Conditional Employees Responsibility of the PIC to Exclude or Restrict. Observed the old employee health policy on the wall, with 5 illnesses. CDI-EHS spoke with PIC on the phone and they are aware they need to have the new employee health poster on the wall by next inspection. No points taken today since this is the first inspection since the adoption of the 2017 FC.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no vomit clean up kit. CDI-EHS spoke with PIC on the phone and they are aware they need to have the new plan/poster on the wall, and the supplies by next inspection. No points taken today since this is the first inspection since the adoption of the 2017 FC.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed 2 soda nozzles and the milk machine dispenser in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in, in the front holding at 52F. PIC voluntarily discarded food. VR REQUIRED 11/13/2021

7-201.11 Store toxic materials to avoid contamination. -P Observed motor oil stored over food in the backroom. CDI-EHS changed storage order and put oil on the chemical shelf.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed drinks and boxes of food on the floor in the backroom.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single use cups/lids/silverware on the floor in the backroom.

4-501.11 Maintain equipment in good repair. Observed reach in 1 not holding temp (52F). Observed reach in 3 (freezer) in the front, the door is hard to shut. Observed ice building up in the milk dispenser at the coffee station. Front doors are broken, one side doesn't open. Both sets of doors have the protective gaskets falling off.

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 syrup and other build-up on the floor in the backroom.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. OBSERVED no certified protection manager on site. - 2pts.

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 employee and PIC improperly washing their hands by recontaminating their hands by not using a barrier to turn off the faucet. OBSERVED PIC handle putting away cigarette cartons, put gloves on and removed chicken patties and burgers out of the oven. CDI. employees rewashed their hands and was educated the importance of how to wash hands and when to wash hands. REPEAT. -4 pts.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf OBSERVED cart of cigars and trash can blocking the handwash sink at the front of the store behind the register. CDI. PIC rearranged cart and trash can to avoid blocking handsink. REPEAT. -2 pts.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P OBSERVED bone in and boneless wings reheated approximately 45 minutes before EHS took temperature. Temps are in chart above. CDI. PIC reheated wings until they all reached 165F or above. -1.5 pts.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. OBSERVED PIC not wearing a head covering while handling food. -0 pts.

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 food employee wash hands and used same washed hands to turn off faucet. CDI/eudcated employee on how to no recontaminate hands and hands were rewashed. - 2 points.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed back hand sink blocked off by boxes of single service articles near 3 comp sink. Observed cutting board and other miscellaneous items in splash zone at front hand sink. CDI- education was given, sink was made accessible. - 1 point. 6-301.14 Handwashing Signage - C Install hand washing signage in Men’s bathroom.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Cleaning needed on interior of small 1 door reach in along front line, on top of cold hold equipment, -.5 points.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed personal items being stored near service items near front prep. 0 points.

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 food employee wash hands and used same washed hands to turn off faucet. CDI/eudcated employee on how to no recontaminate hands and hands were rewashed. 0 points.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf/5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed cloths storing in the front hand sink basin. Observed back hand sink basin near 3 comp missing paper towels and being blocked off by store merchandise. CDI- sinks were made accessible and paper towels were installed. REPEAT - 2 points.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Taco shells, fried chicken wings, southwest rolls and hot dogs were all hot holding <135 degrees. REPEAT/CDI- All out of temp items were reheated to 170 degrees before being placed back in hot box. - 3 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed southwest chicken rolls cold holding in 1 door reach in unit at 45 degrees F, along side milk cold holding at 51 degrees F. Grab and go cold hold case contained sandwiches, salads, etc. cold holding at 45 degrees.CDI/VR- Cold hold storages were emptied of all foods >45 degrees and voluntarily discarded. Will make a return visit to ensure damaged cold hold units are addressed. Discontinue use until service. -1.5 points.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Remove boxed sauces and single service articles off floor. - 1 point.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on/around front prep hand station. 0 points.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soiled areas along interior of cold hold units and gaskets of refrigeration. 0 points.

General Comment: Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed certified food manager not present but later showed up 15 minutes later.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF. Observed assistant manager with inadequate knowledge of the Employee Health Policy and what illnesses and symptoms to report. CDI: reviewed EHP and gave out poster. Employees present reviewed.

Repeat: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed storage, personal items, pizza round pans,etc. stored inside and at handsink at front. CDI: all items were removed and relocated to designated area. Observed back handsink blocked by trash can and boxes. CDI: items relocated. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at back handsink. Observed no paper towels in dispenser at front handsink. CDI: sinks restocked.

Repeat: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed items inside hot box including pizza, mini tacos, buffalo wings, chicken dippers, and chicken tenders below 135F (see temp chart). CDI: all items were discarded and fresh product was made. Observed hot dogs on roller grill at 127F. CDI: reheated to above 135F.

General Comment: 3-501.13 Use approved thawing methods. Observed bags of cheese sauce and chili thawing improperly on top of roller grill at front. CDI: taken to the back and thawing under water inside sink.

General Comment: 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed only a dial thick probe thermometer available. Follow-up required by 2/1/19

General Comment: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC observed not certified. Facility has until 9/22/18 to comply; under transitional permit.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Trays and pizza round pan observed stored inside handsink at front and back handsink blocked by storage containers. CDI: pans removed; storage containers in process of being moved. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No paper towels observed at back handsink. CDI: paper towels stocked.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Several TCS foods in hot holding (see temp chart) in hot box and roller grill below 135 deg F. CDI: all items were 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. Regular and jumbo hot dogs observed not dated inside bottom of under counter reach-in cooler. CDI: dated with proper date.

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 back room floor where handsink is located; observed floor sticky. Tracked progress of transitional permit. Observed non complaint items #2 and #3 need to be completed by expiration date of 9-22-18. Reminded assistant store manager Ashley Bonds the need to have all items completed by expiration date.