7-ELEVEN

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 the employee onsite to not be knowledgeable in the reportable illnesses and symptoms. When questioned on how/if they receive training on the reportable illnesses and symptoms the employee stated they were not trained on them even after the EHS showed the employee the employee health poster on the wall. No onsite signed employee health policies. REPEAT. CDI - EHS provided paper copy of employee health policy and reviewed the symptoms and illnesses with the employee. Employee signed health policy at the time. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the front counter handwash sink to be obstructed from use by a sanitizer bucket placed directly in the handwash sink basin. CDI - Bucket removed and sink unobstructed. 6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed the soap dispenser at the back room handwash sink to be empty with no soap of any kind provided. CDI - PIC provided a bottle of soap from the retail section of the store as a temporary solution as no soap refills for the dispenser were found on site.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed 2 hot dogs, 2 sausages, and 2 chicken taquitos to be on the rollers at temperatures of 90-96F with the PIC stating they were ready to serve. Rollers were found to be turned down too low on accident and PIC stated placing the items on the rollers over an hour prior to EHS arrival. REPEAT. - Observed one container of plain chicken wings to be at temperatures of 115-123F in the front counter hotbox. PIC stated they were unsure the exact time it was placed into the hotbox. All other items in the hotbox observed at 135F+. CDI - All out of temperature items voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed the one employee on site to not be wearing a head covering of any kind and was actively engaging in food prep throughout the inspection. REPEAT.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the interior bases of the front counter/cold bar lowboys to have accumulations of food debris/grime.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee cup of oatmeal to be stored on the top shelf above packages of hot dogs and other consumer grab & go items in the 1 door lowboy behind the front counter. PIC stated it was not theirs and was from this past weekend. REPEAT. CDI - PIC voluntarily discarded employee food. 6-501.114 Items unnecessary to the operation or maintenance of the establishment shall be removed from the premises. - Observed a filled propane tank to be stored directly beneath the back counter handwash sink.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed both employees unable to answer the inspector’s questions regarding the operation of the facility. They were also not knowledgeable of hot holding temperatures. VR needed 6-12-25 Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty. REPEAT 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 employees were not aware of their responsibility to report required symptoms and diseases. VR needed 6-12-25 For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee put on gloves without washing her hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employees go from operating the cash register to preparing food with out washing their hands. CDI EHS educated both employees on handwashing practices and they stopped and washed their hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at back handwashing sink. VR needed 6-12-25 5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf Observed the only handwashing sink in the back room (next to the 3 comp sink) is not operating. VR needed 6-12-25

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple food items on the HH rollers below 135F. Both workers could not tell me how long the items were on the roller. They stated that they do not know when items are ready to serve to customers. CDI Voluntarily discarded and EHS educated employees. 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 Observed hotdogs and taquitos opened with no open date. CDI Employee stated they were opened today and he put date mark on them. REPEAT

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed facility does not have a thermometer. VR needed 6-12-25

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed nozzles to soda syrup directly on the wet floor in the back storage room. Also observed the nozzles for the self serve milk dispenser hanging 2 inches below the machine.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed both employees handling food without head coverings on.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single service tray directly on the floor. Also observed multiple stacks of single service trays stored on top of equipment unprotected.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed standing water in back storage room were soda syrup boxes are stored.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple personal items stored amongst food items for customers and on top of lowboy cooler and freezer. REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC lacks food protection manager certification. Repeat For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed box of items and bag in sink in back hand sink. CDI Items were removed. Repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hotdogs holding above 41F. CDI PIC voluntarily discarded due. 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 Observed hotdogs opened with no open date. CDI Hotdogs voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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. Observed no written procedures for items in hot box being held on TPHC. CDI PIC filled in TPHC form from county. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no times started on items in Hot box. Items had just finished reheating 15-20 prior. CDI Time started and adjusted for that.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items stored amongst items for customers.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC lacks food protection manager certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee wash hands then turn faucet off with bare hands and no barrier. CDI Employee rewashed hands properly and turned faucet off with paper towel as barrier. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee put gloves on after ringing up at till without hand wash in between in order to placed food item in to go bag. CDI PIC was educated on proper procedures.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed garbage can and broom stored so that there was no access to sink. CDI Items moved. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed rag in sink. CDI removed rag. Repeat

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple item in hot hold cabinet holding below 135F. PIC stated the safety measure was to hold items hot, not on time. PIC showed EHS log book with temperatures taken every day. EHS observed that no corrective measures were taken when temperature recorded was below 135F. Educated PIC on matter. CDI All items below 135F 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly in prep area flying around.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cases of food and drink stored directly on floor in WIC. Store food at least 6 inches off of floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee making/preparing food with no head covering.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster open with exposed waste inside. Dumpster is not shared. Repeat

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked tiles in back prep room. Repeat

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed personal cup,returned item, 1st aid kit stored at sink. CDI PIC removed all items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa on prep top and open salsa in Prep RIC as well as ambient holding above 41F. Items voluntarily discarded. VR required. 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 .

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 hotdogs opened yesterday with no date mark. CDI PIC date marked. Repeat 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 .

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. Observed no written procedures for items held on time. VR required TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed no label on bottle of degreaser. CDI Item labeled.

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 residue and debris buildup on the interior and exterior of reach-in cooler units. Clean and increase cleaning frequency to maintain clean. Repeat

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered bin for unisex restroom.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster open with exposed waste inside. Dumpster is not shared.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked tiles in back prep room.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. - Pf - PIC unable to answer most of inspectors questions relating to food safety. For example, PIC unable to locate written procedures for vomit and diarrhea clean up plan, employee health policy, thin probe thermometer, or sanitizer test strips. - CDI - Education provided. EHS emailed PIC copy of demonstration of knowledge questions. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - PIC lacks food protection manager certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - PIC unable to explain specifics of employee health policy or provide documentation of such a policy. - CDI - Education provided. EHS provided PIC with printed copy of employee health policy and poster. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf - Observed trash can blocking handsink in food prep area. - CDI - PIC moved trash can away from handsink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf - Observed handsink near three compartment sink lacking paper towels. - CDI - PIC provided paper towels. 6-301.11 Provide soap for handwashing at each handsink. - Pf - Observed handsink near three compartment sink lacking soap. - CDI - PIC provided soap.

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 packages of commercially bought jalapeño and cream cheese taquitos and Italian style sausages lacking date mark labels. - CDI - PIC stated items were opened today and date marked both items appropriately. 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 - PIC unable to locate thin probe thermometer. - VR - Verification required within 10 days to ensure facility obtains a thin probe 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 food residue and debris buildup on the interior of reach-in freezer units. Clean and increase cleaning frequency to maintain clean.

5-205.15 Maintain a plumbing system in good repair. - Observed faucet and hosing at three compartment sink to be leaking. Repair leaks.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with certified protection manager certification. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee go from cashier to donning gloves and using utensils to begin to get food out of the reheating equipment. EHS stopped employee and redirected to wash hands and don new gloves. CDI

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 employee take out fried chicken wings and drums from reheat equipment not reaching 165F for hot holding. Employee put food back in reheating equipment. Rechecked and items reached over 165F. CDI

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee making/preparing food with no head covering.

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 during inspection with ANSI food protection manager certification. REPEAT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Water bottles observed in back hand washing sink. Do not store items in hand washing sink. Only use for hand washing. CDI - PIC removed items. REPEAT

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Heavy buildup on 1 soda nozzle. Clean more frequently. 0 pts.

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 . 2 containers of chicken wings and 1 pizza measured below 135F in hot holding. TCS foods in hot holding shall be at least 135F. CDI - Items placed on temporary TPHC and will be discarded within 2 hours. REPEAT

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI No thermometer at establishment. VR - Verification required within 10 days that establishment gets a thermometer with a thin probe thermometer.

4-501.11 Maintain equipment in good repair. Torn gasket present on reach-in freezer door. 0 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. Floor damage around grease trap lid. Repair. 0 pts.

2-101.11 (A) PIC shall be present during all hours of operation. -PF. Observed no PIC present during inspection. CDI - Front line employee, Ephrem, agreed to assist EHS during inspection. Ephrem noted that manager was at another store and was unaware of PIC duties and unable to demonstrate food safety knowledge.

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 present in establishment during inspection. REPEAT

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. Acting PIC not aware of procedures. CDI by education. Written procedures left on site during inspection. 0 point deduction.

5-202.12 Provide at least 100F water at handsinks. Observed front line hand sink with no hot water. Faucet observed with low pressure - allowed to run for duration of inspection with no change from ambient. Hot water at least 100f must be available at hand sinks. Verification required within 10 days. 5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed several items including cloths, cleaning pads, and spray bottles of cleaners stored in/on the front area hand sink. Large bag of trash placed in front of hand sink blocking access at beginning of inspection. CDI - items removed. REPEAT 6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap available for washing hands at back of house hand sink. CDI - soap replaced.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed case of raw shell eggs stored directly above ready to eat foods including coffee milk, cheese sauce, and chicken fritters in WIC. CDI - raw eggs relocated to bottom shelf. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed mini tacos and pizza holding at less than 135f in front line heated cabinet. CDI - both items discarded and replaced with fresh product.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed cases of pizzas stored directly on floor in WIC. Store food at least 6 inches off of floor.

5-205.15 Maintain a plumbing system in good repair. Observed significant leak from drain pipe under back of house hand sink. Repair.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster open with exposed waste inside. Dumpster is not shared. REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup and dark residue on flooring under/behind equipment and in back of house areas. REPEAT

2-102.12 Certified Food Protection Manager - C. Observed no certified food protection manager present during inspection. PIC, Lorena, is not a certified manager. A certified food protection manager must be present any time food is being handled.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No paper towels available at either hand sink. CDI - PIC placed paper towels at both sinks. REPEAT 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed trash can pushed in front of hand sink at front area and hand trucks pushed in front of hand sink in back area. Neither hand sink accessible for use at time of inspection. CDI - PIC relocated trash can to alternate location and removed hand trucks. Observed multiple spray bottles of chemicals hanging on splash guard of front area hand sink around faucets and basin of sink. Do not use hand sink for storage. Hand sinks may only be used for washing hands. CDI - bottles relocated.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed containers of raw shell eggs placed on shelf directly above hotdog/hamburger buns and coleslaw in walk in cooler. CDI - eggs relocated. Do not store raw animal foods above food that is ready to eat.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle labeled as sanitizer actually containing unknown bubbly cleaner. CDI - PIC discarded liquid. Ensure chemical containers are properly labeled as to contents. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed ants trailing across floor in back of house area. Contact PCO for service.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee serving pizza from heated cabinet to customers with no hair restraint. REPEAT

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. No test kit available to check quat sanitizer concentration. EHS test strips used to verify sanitizer solution in compliance. PIC to order new test strips. Verification required within 10 days.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed various non-food surfaces with buildup including exterior of oven, countertops behind oven, gaskets on coolers, and other surfaces. Clean to prevent pests.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors on dumpster open with exposed waste. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed accumulated items in dumpster enclosure including numerous crates, wooden pallets, broken items, and more. Clean dumpster area and keep dumpster closed to prevent pests. Dumpster is not shared.

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 buildup on flooring under/behind equipment especially around 3 part sink area and back storage areas. Clean floors to prevent buildup and pests.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC has not obtained food protection manager certification. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Back handsink without paper towels. CDI - PIC provided paper towels for handsink.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle labeled water with blue foamy solution inside. PIC stated it was a chemical. CDI - Bottle properly labeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC working with food at self serve stations without hair restraint.

4-501.11 Maintain equipment in good repair. Observed bottom piece hanging off reach in freezer. Observed split gasket and rusted shelf at low reach in cooler in cashier area. Repair/replace items as needed.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC has not obtained food protection manager certification. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed basket stored on top of handsink, blocking access to handsink. CDI - EHS relocated basket before washing hands.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed sandwiches in front on time not marked with times for discard. Observed fried chicken and other items in hot holding unit; PIC stated they are held for 2 hour time hold using equipment timers. Timers had not been set. CDI - All time stamps marked for sandwiches and timers set for hot items. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed three different types of wings held at less than 135 degrees (see chart above). CDI discarded. Repeat violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed slaw and salsa held 45 degrees new colding temperature is 41 f.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed sandwhiches in front on time not marked with times for discard. CDI items marked.

4-501.11 Maintain equipment in good repair. Observed integral thermometer for low boy 1 in need of repair.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no certified food protection manager on site at time of inspection . -0 points- zero point deduction facility still in 210 day grace period for manager certification.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed numerous items in hot holding less than 135 degrees . CDI discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous flies in facility.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site. -0 points- Facility within 210 day period for new owner to obtain certified food protection manager certification.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no employee health policy on site . CDI provided employee health Policy.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink on counter at handsink.

5-202.12 Handwashing Sinks, Installation - PF Observed faucet in restroom not running required 15 seconds without needing to be reactuated. 5-202.12 Provide at least 100F water at handsinks. -Pf Observed hand sink in restroom not reaching 100 degrees F. 10 day verification required.