7-ELEVEN #35578A

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

-REPEAT- 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf- Observed pizza pan in handwash sink by turbo chef oven. CDI - PIC moved pan to 3-comp sink.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed dried food debris and splash residue in customer use microwave oven. Increase cleaning frequency of microwave.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf- Observed no thin probed thermometer on site during inspection. Acquisition of calibrated, thin probed thermometer necessary. 10 day VR required (8/14/26).

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insect at front of facility near door. Increase pest control visits as needed to preclude entry of pests.

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 and splash residue on exterior and bottom interior surfaces of reach in coolers and reach in freezers. Clean as needed.

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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed one broken beer can in hand sink in back of the house. CDI - PIC removed can and threw it away.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken tenders, beef tacos, chicken wings and pizza all holding between 120-125F. Per PIC and last inspection, all items are being hot held and facility is not using TPHC. CDI - PIC voluntarily discarded all items. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed milk and creamer being held with label that reads “creamer bag in box open(14 days)” prepared 4/14/2026 at 9:57am and enjoy by 4/28/2026 at 9:57am. CDI - EHS allowed PIC to change date to proper day since items were opened right before arrival. PIC changed dates 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees without head coverings while engaging in food prep.

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 2 cases of single use cups on the floor in the dry storage room. REPEAT

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors to dumpster open. Keep doors closed.

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 food employee wash hands for 5 seconds then proceed to handle food items. CDI: Food employee rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

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 cups on floor of dry storage room.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility without quat test strips. VERIFICATION REQUIRED.

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 in bottom of reach in coolers and reach in freezers. Clean as needed.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site during all hours of food preparation and handling. Repeat. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed bodily fluid clean up procedures on site incomplete and missing critical clean up information. CDI - EHS provided complete procedures. 0 pts. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee turn faucet off with bare hands after washing during inspection. CDI - Employee coached on proper handwashing. Employee rewashed hands. 0 pts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed utensils and scrubbing pad being stored in front handsink during inspection. Observed back handsink not actively stocked with hand soap or paper towels. CDI - Items removed from back handsink. Back handsink stocked. 1 pt.

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probed thermometer on site during inspection. Thermometer on site out of calibration by over 10F. Acquisition of calibrated, thin probed thermometer necessary. 10 day VR required. 0.5 pts. For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site whenever food preparation or handling takes place. Repeat. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 Italian sandwich and American sandwiches in grab n Go case at around 120F during inspection. PIC stated they had been placed into the case around 7:00am to heat up, meaning they had missed the reheating window. CDI - PIC discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken in Display Case holding around 120F during inspection. PIC stated they had been heated up in the oven then placed in the case 20 minutes prior. CDI - PIC reheated chicken to over 165F then placed back into hot holding. 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 food handling employees not donning proper hair restraints while working with customer food. Ensure all food handlers don proper hair restraints. Repeat.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food being stored in conjunction with customer food during inspection. CDI - PIC moved to bottom shelf.

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 with active ANSI food protection manager certification. At least 1 employee shall be present during all hour of operation with ANSI food protection manager certification. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: Paper towels shall be available at hand washing sinks for employee hand washing. No paper towels or approved drying means at hand sinks. CDI - Paper towels placed beside dispenser. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a canned drink in sink. CDI Employee removed drink.

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 contact surface of thermometer with residue. CDI Probe was cleaned and sanitized.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees engaged in food preparation with no head covering.

5-205.15 Maintain a plumbing system in good repair. Observed sink with small stream of water at three comp sink and hand sink in back prep area.

6-501.12 Floors, walls, ceilings including the attachm'e'nts 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 of food debris and trash on floors in back storage area and a spilled soda syrup on floor next to 3 compartment sink. Clean as needed.

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 PIC not able to demonstrate knowledge and answer correctly to food safety questions related to food establishment. Person identified as PIC not certified. 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.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed several items stored in and around hand washing sink. CDI, items removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no disposable towels provided at 2 hand washing sinks. CDI, towels provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed dispenser for chili and cheese not maintaining TCS foods at required temperature. Observed chili at 114 and cheese at 109. CDI, food voluntarily discarded and PIC to place work order. Visit needed to ensure calibration of holding unit. 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 .

3-501.18 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 an open package of hot dog opened last Friday according to PIC. CDI, hot dogs 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed 2 dead roaches near side door on floor.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outdoor dumpster with lid and door open. 5-501.13 Receptacles for refuse, recyclables, and returnables shall be durable, cleanable, insect- and rodent-resistant, leakproof, and non-absorbent. Observed some trash and refuse around dumpster on ground.

6-501.12 Floors, walls, ceilings including the attachm'e'nts 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 of food debris and trash on floors in back storage area and a spilled bag of soda syrup on floor next to 3 compartment sink. Clean as needed. Observed cabinets and shelving near coffee station accumulating debris. Observed restroom walls and floors in need of cleaning. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some baseboard tile damage in restroom and some wall damage near side door .

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 with active ANSI food protection manager certification. At least 1 employee shall be present during all hour of operation 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. Observed 2 metal bars being stored across hand sink next to oven and 2 beverages being stored in hand sink in back storage area near office. CDI: PIC cleared items from hand sink.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic build up on inside surface of ice shoot of fountain drink dispenser. Clean as needed.

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 of food debris and trash on floors in back storage area and a spilled bag of soda syrup on floor next to 3 compartment sink. Clean as needed.

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 with active ANSI food protection manager certification. At least 1 employee shall be present during all hour of operation with ANSI food protection manager certification. 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 PIC could not provide vomit/diarrhea clean up policy. CDI - Establishment e-mailed sample policy. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: Paper towels shall be available at hand washing sinks for employee hand washing. No paper towels or approved drying means at two hand sinks. CDI - Paper towels placed beside dispenser.

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 with active ANSI food protection manager certification. At least 1 employee shall be present during all hour of operation with ANSI food protection manager certification. 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 PIC could not provide vomit/diarrhea clean up policy. CDI - Establishment e-mailed sample policy. REPEAT

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee drink stored on prep surface beside oven. Do not store employee drinks on food preparation surfaces. CDI - Drink discarded. 0 pts.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Employee observed handling money and donned gloves immediately after to work with food. Employees must wash hands after engaging in activities that contaminate hands, and before donning gloves. CDI - Employee instructed to wash hands and did so correctly.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towel dispenser jammed at front hand washing sink. Paper towels shall be available at hand washing sinks for employee hand washing. CDI - Paper towel roll placed beside dispenser. 0 pts.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. 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 . Half and half dispenser nozzle and 1 soda nozzle had heavy buildup on them and needed additional cleaning. Clean beverage dispensing equipment every 24 hours, or as recommended by the manufacturer. CDI - Nozzles taken to 3-compartment sink.

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Chicken wings reheated in oven to 100-178F. CDI - Chicken wings placed back in oven and reheated to above 135F.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Bottle of glass cleaner observed on prep area beside oven. 2 bottles of cleaning chemicals also stored on shelf above prep surface. Store toxic chemicals separately away from food. CDI - Chemicals moved by PIC. 0 pts.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee preparing food with no hair restraint. Food employees must wear a hat or hair net when preparing food. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet wiping cloths observed on surface in front of hand washing sink. Store wet wiping cloths in sanitizer solution when in between uses. 0 pts.

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. Boxes of disposable cups stored on floor in storage room. Store at least 6 inches off the floor. 0 pts.

4-501.11 Maintain equipment in good repair. Torn gasket present on reach-in freezer. Replace torn gasket. 0 pts.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Trash observed on ground in dumpster enclosures. Clean areas to avoid the enclosures becoming a pest harborage. REPEAT

2-102.12 (A) Certified Food Protection Manager - C - No employee present at time of inspection with ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation that has an active ANSI food protection manager certification.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees - P, PF - Person in charge did not have knowledge of policies at the establishment regarding the reporting requirements of employees. The PIC shall ensure employees are aware of their responsibility to report the "big 5" foodborne illness symptoms and "big 6" illnesses. CDI - PIC educated on employee health reporting requirements.

2-501.11 Clean-up of Vomiting and Diarrheal Event - PF - Establishment does not have a written policy regarding the clean-up and response to vomiting and diarrheal events that could occur in establishment. CDI - Establishment emailed sample policy. 0 pts.

3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking - PF - Box of hot dogs opened Sunday were not date marked. TCS ready-to-eat foods must be date marked if held longer than 24 hours. CDI - Box of hot dogs dated. 0 pts.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pests - C - Dead small flies present in customer retail cooler. Remove dead pests from the premises. 0 pts.

2-402.11 Effectiveness - Hair Restraints - C - Both employees preparing food were not wearing hair restraints. Food employees must wear hair restraints, such as a hat or hair net. 0 pts.

4-904.11 Kitchenware and Tableware - Preventing Contamination - C - Disposable cups in self-service area are over-stacked above dispenser with rims of cups exposed. Do not over-fill dispensers to prevent cup rims from being exposed to potential consumer contamination. 0 pts.

5-501.115 Maintaining Refuse Areas and Enclosures - C - Repeat - Trash bags and trash on ground around dumpster in enclosure. Maintained refuse areas clean to prevent becoming a pest or rodent harborage.

6-501.12 Cleaning, Frequency and Restrictions - C - Repeat - Floor cleaning necessary throughout establishment. Floors, walls and ceilings shall be cleaned at a frequency necessary to maintain them clean.

2-102.12 Certified Food Protection Manager - C. PIC present during inspection unable to produce food protection manager certification. No other person available in facility with certification. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed boneless wings at 129f, spicy wings at 128f, buffalo wings at 130f in heated cabinet and taquitos at 120f on roller grill. CDI - PIC discarded. TPHC not in use for hot holding items and hot holding equipment is not maintaining TCS foods above 135f on the hot dog roller or in the heated display case. Both pieces of equipment appear to be functioning properly but temperatures set too low. REPEAT Risk control plan put into place today due to the repeated nature of hot holding violations. Failure to comply with hot holding requirements or with risk control plan requirements may result in permit action.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle labeled sanitizer with blue chemical inside and another spray bottle of chemical with two different labels. CDI - PIC discarded. Ensure all chemicals are properly labeled as to contents. REPEAT

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 sugar stored directly on floor in back storage room. Store all food at least 6 inches off of floor to prevent contamination.

3-304.12 Store in-use utensils in a clean, dry place. Observed pizza pan and tongs used for condiments placed on countertop in front of hand sink extending over into the basin. Ensure in use utensils are handled to prevent contamination. Do not lay the items in the splash zone of the hand sink.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed dried splatter on non-food surfaces of beverage equipment in customer areas. Buildup on non-foo surfaces in back of house areas. REPEAT

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. Observed both dumpster side doors open with exposed trash visible. Litter and other waste items on ground around dumpster inside of enclosure. 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. Accumulated debris and buildup on back of house floors under and behind equipment need cleaning. REPEAT

2-102.12 Certified Food Protection Manager - C PIC on site during visit is not a certified food protection manager.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF No employee health policy could be located during visit and PIC unable to describe reportable illnesses and symptoms. CDI - employee health illnesses and symptoms discussed with PIC and flyer left on-site to post for employees to reference.

6-301.11 Provide soap for handwashing at each handsink. -Pf No hand soap available for use at sink in mens restroom. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels available at hand sink in food prep area. CDI - manager replaced soap and towels at hand sinks. REPEAT - Lack of supplies for hand washing has been noted as repeat violation on the previous health inspection reports. Risk control plan discussed with PIC and completed on-site during visit. CONTINUED NON-COMPLIANCE MAY RESULT IN PERMIT ACTION. Return visit within 10 days to ensure risk control plan is in use and hand sinks are properly supplied.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Organic buildup present in soda dispenser nozzle for horchata and powerade. Black buildup visible in beverage machine ice chute. Clean these surfaces as needed to prevent buildup.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Multiple items holding in display units with temperatures below 135f including hot wings at 119f, breaded wings at 121f, hot dogs at 129f, sausages at 125f, and steak and cheese taquitos at 122f, fish sandwich at 90f. Manager discarded all items, however, hot holding equipment is not maintaining required temperatures. REPEAT TPHC procedures for hot items discussed with PIC to be used until hot holding equipment is operating properly. Procedures completed and paperwork filled out on-site with PIC. CONTINUED NON-COMPLIANCE WITH HOT HOLDING REQUIREMENTS MAY RESULT IN PERMIT ACTION. Return visit required in 10 days to ensure hot holding temperatures in compliance OR TPHC procedures used properly.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical spray bottle with no labeling or identification stored at mop sink. CDI - manager discarded chemical.

6-501.111 Keep the premises free of insects, rodents, and other pests. Small flies present in customer areas especially near beverage station. Contact PCO for service.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Shelf holding single service cups in dry storage not 6" above the floor. Cups and lids no longer in sleeve laying on unclean shelving inside of customer beverage station cabinets. Keep all single service cups in the plastic sleeve or in dispensers to prevent contamination and store them at least 6" off of the floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Debris and buildup present on shelving in back area and under customer area cabinetry needs cleaning.

5-501.17 Toilet Room Receptacle, Covered - C Provide a covered waste container in the womens restroom.

5-501.15 Outside Receptacles - C 5-501.115 Maintaining Refuse Areas and Enclosures - C Litter and food waste present on ground inside dumpster enclosure needs removal. Ensure dumpster door is closed to prevent pest activity. Second enclosure with extreme accumulation of litter, debris, and old equipment items needs cleaning to prevent rodent harborage. Remove items and litter on ground behind enclosure.

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. Buildup present on floors under and behind equipment throughout back of house, food prep area, and customer beverage area. Splatter and buildup present on wall surfaces near dish area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee beverage and other beverages stored on prep area behind front counter.

6-301.12 Hand Drying Provision - PF - Observed no disposable towels available at handwashing sink behind counter and hand towels stuck in dispenser at side handwashing sink near beverage area. CDI, towels provided. Repeat. 5-205.11 Using a Hand washing Sink-Operation and Maintenance - PF - Observed containers stored in front of hand washing sink at prep area and chemicals hanging from hand washing sink. CDI, items removed. Repeat. 6-301.11 Hand washing Cleanser, Availability - PF - Observed no soap available at hand washing sink near 3 compartment sink. CDI, soap provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed several pans of chicken wings and mini tacos hot held below 135 degrees F. Se

4-803.11 Storage of Soiled Linens - C - Observed soiled towels stored on shelving. Store soiled linen in cleanable container or washable laundry bag.

4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed quat test strips had expired. Vr to ensure facility has quat test kit that has not exceeded the expiration date.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soil accumulating on shelving throughout and behind ice chute at beverage machine.

5-203.12 Toilets and Urinals - C - Observed urinal out of order in men's restroom.

5-501.15 Outside Receptacles - C - Observed trash accumulating around outdoor dumpster.

6-301.12 Hand Drying Provision - PF - Observed no disposable towels available at handwashing sink behind counter and hand towels stuck in dispenser at side handwashing sink near beverage area. CDI, towels provided. Repeat. 5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Observed containers stored in front of handwashing sink at prep area and chemicals hanging from handwashing sink. CDI, items removed.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed quat sanitizer at 0ppm and empty at 3 compartment sink. CDI, container of santizer dumped and new bottle of sanitizer installed at 3 compartment sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed Gehls cheese hot held at 91 degrees F in dispener and unit not holding TCS foods at required temperature. CDI, operator voluntarily discarded cheese and chili which had been in unit overnight and placed work order on unit for repair.

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 individually wrapped and packaged hot dog buns for consumer self service and packaged on site according to PIC. CDI, hot dog buns removed. Repeat.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P - Observed front shield missing from hot dog roller and food not adequately protected. PIC stated changed to consumer self service. CDI, PIC installed sheld while on-site.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wiping cloths on counter surfaces and on drainboard of 3 compartment sink.

General Comment: 4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed front panel removed from hot dog roller and chili / cheese unit not holding TCS foods at required temperature. Keep equipment in door repair and use equipment according to manufacturer's intended use.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed trash overtacked and accumulating around dumpster. Observed lid not covering trash at outdoor dumpster.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.Observed gap in corners of floor below walkway and old walk in / dry storage area. Seal to ensure floor is easily cleanable and prevent pest harboarge. Repeat. 6-501.12 Cleaning, Frequency and Restrictions - C - Observed floor of storage area, walk in coolers and freezer accumulating debris and soil. Repeat.

6-301.12 Hand Drying Provision - PF - Observed no disposable towels provided at handwashing sink leading to walk in unit. CDI, disposable towels provided. 6-301.14 Handwashing Signage - C - Observed no handwashing sign at handwashing sink near Coffee station. CDI, handwashing sign provided to PIC.

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 2 boxes of egg rolls open on Saturday according to PIC but no date marked in low prep unit. CDI, egg rolls voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination. -P - Observed package of urn cleaner stored over clean drainboard of 3 compartment sink. CDI, cleaner reloacted to below sink. Improvement made since previous inspection.

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 individually wrapped and packaged hot dog buns for consumer self service and packaged on site according to PIC. CDI, hot dog buns removed and PIC stated facility will provide bun to consumer upon request.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-service coffee filters uncovered / unprotected stored on equipment at coffee station. Keep in original protective packaging or transfer to covered container.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.Observed gap in corners of floor below walkway and old walk in / dry storage area. Seal to ensure floor is easily cleanable and prevent pest harboarge. Repeat. 6-501.12 Cleaning, Frequency and Restrictions - C - Observed floor of storage area, walk in cooler and freezer accumulating debris and soil.

2-401.11 Eating, Drinking, or Using Tobacco - C - Observed employee eating near prep equipment behind front counter.

2-301.14 When to Wash - P - Observed employee pick up item from ground then put on clean single-service gloves without washing their hands in between. CDI by instruction.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed chemical bottle stored in handwashing sink and equipment, wet cloth and food stored in front of handwashing sink behind front counter. CDI, items removed from handwashing sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chicken wings, hamburgers and chicken sandwich hot held below 135 degrees F. See temperature observations. CDI, items reheated as required.

7-201.11 Store toxic materials to avoid contamination. -P - Observed toxic chemicals stored over handwashing sinks in facility. CDI, items relocated for proper storage.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth hanging over 3 compartment sink and at hand washing sink.

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 pizza cutting utensil stored at handwashing sink and in splash zone.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed rusty shelving in low prep refrigerator at condiment station.

5-501.15 Outside Receptacles - C - Observed an outside dumpster not in dumpster pad area and heavy accumulation of trash accumulating on ground.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed gap in corners of floor below walkway and old walk in / dry storage area. Seal to ensure floor is easily cleanable and prevent pest harboarge.