QUIKTRIP #1072

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket not testing required sanitizer and showing 0ppm.

4-501.11 Maintain equipment in good repair. Observed detergent not supplied at dish machine but operator stated waiting on chemical and wash, rinsing and sanitizing all equipment at 3 compartment sink.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- Observed employee fill ice cup for thermometer calibration with water from handwashing sink and then dump cup contents into handwashing sink after calibration was completed. CDI - employee provided education on proper use of handwashing sink.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two boxes of pre-cooked egg patties stacked on the WIF floor. Observed four stacked plastic crates of hot dog buns and box of pizza sauce stored on the floor of dry storage area. CDI - PIC moved all items off of the floor.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed litter around exterior of dumpster. PIC to address cleaning frequency of area around dumpster. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster missing drain plug. PIC to order replacement drain plug.

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 scoop for mac and cheese being stored with handle in direct contact with food during inspection. Ensure all utensils are stored in a manner that does not promote contamination. 0.5 pts.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in food prep area with deep scores and damage to the food contact surface. Resurfacing or replacement needed. 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 food debris littered on the bottom of the pizza prep unit during inspection. More thorough or frequent cleaning needed to preclude pest harborage. Repeat. 0.5 pts.

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 multiple cracked floor tiles in prep area during inspection. Repair or replacement needed. 0 pts.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink by three compartment sink blocked by trashcan and rolling cart. CDI - Employee moved items. Repeat. The same items and handsink noted in previous violation.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometer being stored as clean with visible food debris on it. CDI - PIC cleaned.

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 littered on the bottom of pizza prep unit. More frequent or thorough cleaning needed to preclude pest harborage.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed cloth being stored inside hand sink near 3 comp sink. CDI: Cloth was removed. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink near 3 comp sink blocked by trash can and rolling cart. CDI: Items were relocated.

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed brisket tacos and pork tacos all hot holding below 135F. CDI: Items were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

REPEAT 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 scoop handles touching egg crumbles, shredded cheese and Mac and cheese.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed brisket tacos, brisket sandwich and pulled pork sandwiches below 135F. CDI: Items were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ

REPEAT 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 handle down and touching boiled egg crumbles inside pizza prep unit. CDI: scoop was relocated.

4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed food employee washing then sanitizing utensils without rinsing prior.

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 shelving and bottom of reach in coolers with build up of food debris. Clean as needed

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation No written procedures for responding to vomiting or diarrheal events were onsite. CDI: EHS provided copy to PIC.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink next to dish machine blocked by a rolling cart and trash can. CDI: PIC moved items to ensure hand sink was accessible.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed quat sanitizer in bucket on bottom prep shelf with a concentration level of 50ppm. CDI: PIC replaced sanitizer with fresh quat sanitizer which measured 150ppm.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed sausage, egg, and cheese biscuits in individual packages cooling in WIC at a rate insufficient to reach cooling parameters. CDI: PIC moved biscuits to WIF to rapidly cool to 41F or below.

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 scoops being stored in a container of chorizo and a container of Mac and cheese with handles resting in food. CDI: PIC removed scoops from containers and returned for W/R/S.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: No towels provided at one food prep area hand sink. CDI- towels provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Several clean pans had date marker sticker residue still on them. Pans also found stored as clean but had food residue on them. CDI - Items taken to 3-compartment sink to be washed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Buckets holding wiping cloths in solution less than 150 ppm quat.

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 No employee present could show documentation that they were a certified food protection manager. REPEAT

2-201.11(A) 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 PIC states food employees are verbally trained on reporting the big 5 symptoms and big 6 illnesses. EHS asked employee about health policy and could only name 2 symptoms and was unsure of where to find the information. CDI - Establishment given health policy poster to post so employees can see it and know where to go for reference. 0 pts.

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 No written policy regarding the cleanup of vomit/diarrhea events. CDI - Establishment emailed sample policy to use. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Several clean pans had date marker stickers still on them. 5 pans also found stored as clean but had food residue on them. CDI - Items taken to 3-compartment sink to be washed. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. 2 bags of lettuce stored on floor in walk-in cooler. REPEAT

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 Establishment’s thermometer they use to check dish machine rinse temperature was out of batteries. VR - Verification required within 10 days that establishment has method of checking final rinse temperature of dish machine.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Toilets in women’s restroom need to be cleaned. 0 pts.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster missing lid. Contact waste management company to replace dumpster with one with a lid. 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. Floor and wall around soda syrup boxes need to be cleaned. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Jackets stored on bread rack touching bag of to-go containers. Employee personal items shall be stored in a separate location.

2-102.12 Certified Food Protection Manager - C - No employee present with ANSI food protection manager certification. At least 1 employee shall be present with ANSI food protection manager certification during all hours of operation. Have more staff attain ANSI food protection manager certifications.

2-301.14 When to Wash - P - Employee was adjusting face mask with gloved hands and did not remove gloves or wash hands prior to working with food again. Food employees must wash hands any time their hands become contaminated. CDI - Employee instructed to wash hands and did so correctly.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Ice observed in back hand washing sink. Hand washing sinks shall only be used for hand washing and no other purpose. CDI - Manager educated on proper hand washing sink use. 0 pts.

3-304.15 (A) Gloves, Use Limitation - P - Repeat - Employee adjusted face mask on 2 different occasions and did not discard gloves. Employee continued working with food after contaminating gloves by adjusting face mask. Employees must discard gloves any time they become soiled or contaminated. CDI - Employee instructed to discard gloves and wash hands and did so.

7-102.11 Common Name-Working Containers - PF - Repeat - Spray bottle of bleach unlabeled on shelf at mop sink. Toxic chemicals must be labelled. CDI - Bottle labelled during inspection.

3-305.11 Food Storage-Preventing Contamination from the Premises - C - Box of sugar stored on floor in back of kitchen. Food must be stored at least 6 inches off the floor. 0 pts.

2-303.11 Prohibition-Jewelry - C - Food employee wearing bracelet. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. 0 pts.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Boxes of pizza to-go boxes and cups stored on floor in back of kitchen. Single-use and single-service articles must be stored at least 6 inches off the floor. 0 pts.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Torn gasket on pizza cooler door. Equipment shall be maintained in good repair. 0 pts.

4-602.13 Nonfood Contact Surfaces - C - Additional cleaning needed in drawers at make station. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. 0 pts.

3-304.15 (A) Gloves, Use Limitation - P. Observed employee handling food wearing food handler gloves touch computer display, paper towel holder, and handle soiled dishes then return to handle food with same gloves. CDI - PIC directed employee to change gloves and wash hands. Gloves changed and hands washed. Whenever food handler gloves become soiled they must be changed before handling food.

3-403.11 Reheating for Hot Holding - P. Observed commercially prepared sausage and egg croissant sandwiches reheated for holding in heated cabinet max temperature achieved 82f. CDI - PIC placed back into oven and continued heating. EHS verified final temperature of 155f. When heating commercially prepared food items, ensure they reach 135f before placing into hot holding.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed open in use container of sliced tomatoes in line reach in cooler with no date marking present. CDI - PIC discarded as actual prep date unknown. All other containers of sliced tomatoes in walk in cooler with date marking stickers present. 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 pan of macaroni and cheese in line drawer unit with expired date marking. CDI - PIC discarded. Ensure TCS foods are discarded once the date is expired. REPEAT 1.5 point deduction

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of cleaner under hand sink in line area with no identification. CDI - PIC labeled. Ensure all working containers of cleaners and sanitizers are identified. REPEAT - 1.0 point deduction

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored in bucket of sanitizer at front line with less than 50 ppm quat in solution. CDI - PIC replaced with quat at 200ppm. Use test strips to check sanitizer concentration frequently and change as needed. REPEAT 0.5 point deduction

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic food containers stored stacked together wet on clean dish rack above 3 part sink. Air dry containers before stacking together for storage.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed label adhesive residue buildup on exterior surfaces of food containers stored as clean. Debris and other buildup present on other non-food surfaces of equipment in back of house areas and inside of condiment drawers under roller grill area. REPEAT - 0.5 point deduction

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 accumulated debris and other buildup on flooring under and behind equipment and throughout back of house areas. Clean to prevent pests. REPEAT - 1.0 point deduction

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed items blocking access to hand sink and food debris accumulation in basin of hand sink in back of house at 3 part sink. CDI - PIC removed items blocking sink and cleaned debris from basin. Do not store items in front of hand sinks. Do not use hand sinks as dump sinks or for other purposes. Hand sinks can only be used for washing hands and must be accessible for use. REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at front line hand sink. CDI - towels replaced.

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 pan of deli ham and pan of deli turkey with no date marking present. CDI - PIC labeled. Ensure all prepared ready to eat TCS foods which are kept longer than 24 hours are properly date marked.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Spray bottle of blue chemical hanging in back of house with no identification present. CDI - PIC labeled. Ensure all working containers of chemicals are properly labeled as to contents.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Gap present between double back doors where missing portion of brush-style flashing. Repair/replace to prevent pest entry.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet soiled wiping cloths in sanitizer bucket with no solution present at prep area. Store soiled wiping cloths in sanitizer solution at the proper concentration between uses.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Exterior surfaces of back of house equipment including dish machine, sides of hand sinks basin, etc. need cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Dumpster side door open. Accumulated trash and debris on ground inside dumpster enclosure needs removal/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. Back of house flooring under and behind equipment especially at sink/ice machine area with debris/buildup/standing water present needs cleaning. Wall mounted fixtures including towel dispenser at hand sink in same area with buildup needs cleaning. REPEAT

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed food debris in hand sink next to 3 comp sink. CDI-cleaned

6-501.12 Cleaning, Frequency and Restrictions - C: Observed build up under sinks in back kitchen area.

6-301.12 Hand Drying Provision - PF - Observed disposable towels missing from handwashing sink near warewashing area. CDI, hand towels provided. 6-301.11 Handwashing Cleanser, Availability - PF - Observed no hand soap available in at a handsoap dispenser in men's restroom. CDI by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed 1 container of cut tomatoe at 52 degrees F. CDI, tomatoe relocated to walk in cooler to rapidly cool.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf - Packages now have ingredient and allergen labels. Observed labeling missing an addess to include the name and place of business of the manufacturer, packer, or distributer. Per last visit, PIC stating still in process of updating labeling machine to include information. complete information not yet provided. Improvement made since previous inpection but still missing address on label. Vr to ensure complete labeling information provided.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handler handling food but wearing watch.

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 single-service food storage trays and cups stored on ground.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some storage drawers accumulating residues and container used to stored clean utensils above 3 compartment sink accumulating residue.

5-501.110 Storage Refuse, Recyclables and Returnables - C - Observed toilet tissue accumulating on corner of floor in back stall of men's restroom.

6-501.12 Cleaning, Frequency and Restrictions - C - Observed some debris / soil accumulating in hard to reach area near 3 compartment sink and under / behind ice machine.

6-305.11 Designation-Dressing Areas and Lockers - C - Observed employee food stored above customer food in walk in cooler.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on shelf above consumer food in walk in unit.

5-205.11 Maintain access to handsinks. Handsinks may only be used for hand washing .-Pf - Observed packages of disposable gloves stored on hand washing sink behind front counter. CDI, gloves removed from hand washing sink. 6-301.12 Hand Drying Provision - PF - Observed no disposable towels provided at hand washing sink near dish machine. CDI, towels provided.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf - Observed pizza slices packaged on site and held on warmer for consumer self service without ingredient and allergen labeling. VR to ensure required labeling provided by 11/8/18

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean equipment wet stacked above 3 compartment sink.

4-904.11 Kitchenware and Tableware-Preventing Contamination - C - Observed single-service cups stored / displayed with lip contact area exposed and unprotected.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed 2 warmers near pizza station and hot dog roller not working. Operator stated equipment scheduled for repair.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed a few utensils stored as clean above 3 compartment sink but had some residues on it. CDI, utensils relocated for cleaning.

2-303.11 Prohibition-Jewelry - C - Observed food employee with watch.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed equipment used to clean ice machine stored next to garbage can in back warewashing area. Observed single-service coffee filters uncovered / unprotected in cabinet. Keep in original protective packaging or store in container to prevent contamination.

5-501.114 Ensure drain plug on dumpster, waste containers is in place. Observed drain plug missing from outdoor cardboard waste dumpster.