7-ELEVEN #35588C

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf. Observed PIC unable demonstrate knowledge for hot holding, cold holding and reheating temperatures. PIC did not understand date marking procedures. EHS will be back within 10 days to verify PIC understands temperatures and date marking. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety 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. Observed no one in facility with food protection manager certification. 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 hand sink used for storage with cups, alcohol, and dirty wiping cloths in hand sink area. CDI - PIC removed all items from hand 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 Observed commercially processed chicken reheated below 135 for hot holding. CDI - PIC reheated to 165 for hot holding.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed several items in hot holding display case under 135. Observed all items on hot holding rollers were below 135. CDI - all items were voluntarily discarded and temperatures were increased on units. On going non compliance will result in a risk control plan. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed prep top in lobby cold holding items at above 41. Ambient temperature of unit is 49°F. PIC stated they will call maintenance to come out and look at unit. Until then no TCS items will be held in prep top. EHS will arrive on sight within three days to verify unit is cold holding TCS foods at 41 and below. 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 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed items in RIC and RIF with out date marking system on opened products held for longer than 24 hours. CDI - date marking was added to 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food on the floor in the WIF. CDI - PIC moved off the floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees with out hair restraints.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at back hand sink. CDI: PIC provided paper towels. REPEAT VIOLATION.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed insert pans stored as clean soiled with food waste above 3-compartment sink. CDI: Pans sent to be re-W/R/S.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed taquitos, hot dogs, and chicken sticks being held below 135F on rollers. PIC stated products prepared between 7am-9:30am. Foods possibly reheated incorrectly due to unit being set at low temperature. CDI: Education provided on commercial reheating and hot holding and PIC voluntarily discarded product. REPEAT VIOLATION.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towel at back hand sink. Observed paper towel nearby at front hand sink. -CDI- PIC provided paper towel to back hand sink. -No point escalation due to improvement from past inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed all items on hot dog roller below 135F (hot dogs, taquitos, rollers, egg rolls). Observed chili in chili dispenser at 91F. -CDI- PIC placed hot dogs roller items on time (TPHC) for 4 hours because they were still within their 4 hour timeframe. EHS provided PIC with TPHC template. PIC voluntarily discarded the chili bag. 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 opened bags of hot dogs, egg rolls, and taquitos in lowboy without date mark. -CDI- PIC knew when items were opened and properly added date marks. 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 .

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

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels a the front and back handwashing sinks. CDI- Paper towels were placed at the sink.

4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed no thermometer a the facility. 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

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 prep top unit in need of cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the back handwashing sink. CDI- Paper towels placed at the sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hotdogs, chicken rollers and taquitos on the hotdog roller holding below 135F. PIC stated that the food was burning so they turned the heat down. PIC turned the unit back up. CDI- Items reheated to 135F. 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 .

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 upper plate of 1/2 and 1/2 and creamer machine in need of cleaining.

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 spill at soda machine in the back kitchen area.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. 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 Observed no employee health policy. CDI- EHS left copy. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit/ diarrhea plan. CDI- EHS sent plan. For more information 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 dolly stored in front of handwashing sink. CDI- Removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stickers on dishes stored as clean. CDI- Dishes taken back. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 plastic covering at hotdog roller case in need of cleaning. Observed shelves under pizza oven. Observed tall reach in freezer in need of cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at handsink in dish area. CDI - paper towels were provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed tongs stored as clean with residue/debris on them. CDI - Tongs were moved to be cleaned at 3-comp sink. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken taquito at 116F, egg rolls at 109 F, and taco taquitos at 115 F on roller grill. CDI - All food was voluntarily discarded. REPEAT. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced tomatoes in cold wells at 60 F. The condiment cooler was reading an ambient temperature of 61F. CDI - All food in condiment unit was discarded and the unit will not be used until repaired. 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 .

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 items stored on the floor. CDI - Boxes were moved off the floor.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed wings at 122 F and 116F, mini tacos at 125 F, and chicken stick at 117F in hot box. CDI - Food was voluntarily discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of pizza stored on the floor in the WIC. CDI - PIC moved box onto a shelf. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC is not a CFPM. 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. Observed facility does not have vomiting and diarrheal cleaning procedures. CDI - EHS discussed requirements with PIC and provided PIC with a link to the updated policy.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by boxes. CDI - EHS moved boxes.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed boxes of chili stored on the floor in the WIC. CDI - PIC moved boxes onto a shelf. REPEAT.

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 pizza boxes on floor in back room. CDI - PIC moved boxes onto a shelf.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present during inspection.

REPEAT VIOLATION: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed inside hot box spicy wings, mini tacos, and boneless wings < 135F (see temp chart). CDI - all items were reheated to proper temperature. Manager entered in a work order for hot box that is reading 132F.

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 items inside under counter reach in cooler including hot dogs, taquitos, and rollers not date marked. Hot dogs were opened two days ago and rollers and taquitos were opened today. CDI: hot dogs were discarded and other items were properly date marked.

REPEAT VIOLATION: 4-203.11 Temperature Measuring Devices, Food-Accuracy - PF. Observed thermometer with inaccurate reading during ice bath calibration. CDI: manager ordered another thermometer during inspection. Battery changed on current thermometer.

REPEAT VIOLATION: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor in the walk in cooler and freezer.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the back handsink. CDI- Paper towels placed a the handsink.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken tenders and nuggets holding below 135F. CDI- Items reheated to 165F.

4-203.11 Temperature Measuring Devices, Food-Accuracy - PF Observed thermometer with inaccurate reading during the ice bath.

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

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed upper plates of drink machines in need of cleaning. Observed microwave in need of cleaning.

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

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed PIC without knowledge of employee health policy. PIC could not verbalize signs/ symptoms and illnesses. PIC did not know what signs/ symptoms to look for if an employee were to get sick. CDI- Reviewed employee health policy with PIC. PIC found employee health document at the end of the inspection. -REPEAT

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed PIC wash hands, then turn faucet off without a barrier. CDI- PIC re-washed hands and turned faucet off with paper towel barrier.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the back handsink. CDI- Paper towels placed at handsink. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed trash can and boxes blocking access to the handwashing sink. Observed coffee cup in the handsink. CDI- All items removed. 5-202.12 Provide at least 100F water at handsinks. -Pf Observed back handwashing sink not providing water. PIC stated the battery for the sensor may be dead. -VR

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed opened tacos and chicken wings in the front tall reach in cooler.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed coffee nozzles, creamer nozzles and soda nozzles in need of cleaning. -REPEAT

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

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 in use utensils stored in water holding below 135F. See temp chart. CDI- Utensils taken back to 3 comp sink to be washed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed upper plates of drink machines in need of cleaning throughout. Observed back tall reach in cooler and front tall reach in cooler in need of cleaning.

2-102.11 Demonstration - C Observed PIC without CFPM certificate. -REPEAT

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed food employees with no knowledge of employee health policy. Owner stated over the phone that the employee health policy is locked int he office and no employee has the key. CDI- Educated employees on employee health policy and left them with a handout.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at front handsink. CDI-Paper towels were provided.

(4-602.11) (E4) Equipment food contact surfaces and utensils shall be cleaned any time contamination may occur. Observed coffee machine nozzles, creamer nozzles, soda nozzles in need of cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hotdogs holding below 135F. CDI- Hotdogs were reheated to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cole slaw and tomatoes holding above 41F in the prep top outside of the kitchen. CDI- Items were voluntarity discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed hotdogs in reach in cooler without dates. PIC stated the hotdogs were opened two days ago. CDI- Dates were placed on items.

3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed food stored on the floor in the walk in freezer.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Present PIC not food safe certified.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer spray bottle reading 0 ppm. CDI- PIC replaced sanitizer with proper strength sanitizer.

5-205.11 Maintain access to handsinks. -Pf Handsink in dish area is not operable, needs repair. Will follow up that sink is repaired within 10 days.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed customer drink area had two plastic lined tea urns with molded tea inside. CDI- PIC removed and disposed of tea, cleaned and sanitized tea urns and their nozzles. Tea urns should be cleaned min. once a day.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed molded tea in tea urns, tea urns and nozzles not being cleaned min. once a day as required. CDI- Tea urns cleaned, PIC said these urns will be cleaned daily.

7-201.11 Store toxic materials to avoid contamination. -P Observed chemical sprays stored on counter next to single service items. CDI- PIC moved chemicals to chemical storage area. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed pesticides rated for household use only. CDI- PIC removed non-approved pesticides.