7-ELEVEN #35542

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at the time of inspection. Ensure that there is a CFPM present at all hours of facility operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed hot dogs in lowboy unit above 41F all other foods in unit were 41F or below. -CDI- Voluntarily discarded hot dogs. Observed several food items out of temperature on CH island. Foods that were in over stacked locations were out of temperature foods that were not over stacked were 41F and below. -CDI- All foods items above 41F were 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. -P- Observed a can of raid present for use inside the facility. Ensure that all commercial pesticides are used. PIC stated that raid is only used on external entry ways. -CDI- raid removed from facility.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several food items in the WIC on pallets that were only approximately 3.5 inches off of the floor. Ensure all food is maintained at least 6 inches above the floor.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager present at the facility during the time of the inspection. Ensure there is a CFPM present at the facility at all times during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 RTE chicken patties, RTE hamburgers and RTE wings in the lowboy cooler present adjacent to the cash register that were opened with no date marking present. PIC stated that the food was pulled from the freezer and opened the day prior. Ensure that all RTE food is date marked once opened. -CDI- PIC back dated opened packages to yesterday. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of chili present on the floor of the WIC. Ensure that all food is kept off of the floor and stored in a clean, dry location. -CDI- PIC moved chili box off of the floor.

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 stored over food for sale to patron present in the lowboy cooler adjacent to the cash register. Observed no contamination present at the time of inspection. -CDI- PIC moved food so that it was no longer above patron food.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at the facility during time of the inspection. PIC present stated that noone at the facility is a CFPM. A CFPM shall be present during all hours of operation. REPEAT VIOLATION. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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. All TCS items in grab n go cabinets are held on 4 our time. No written procedures. CDI PIC and EHS used MCHD form and filled out. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed items with time stamps of 12:15 still held in use at 12:30 pm. CDI PIC voluntarily discarded.

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

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 the corner wall next to the 3-compartment sink, damaged and chipping off towards the bottom. Observed a damaged floor tile by the WIC door. Observed cracked floor tiles throughout the customer self-serve area/main floor of the facility. Repair floor tiles and corner wall, so that floors/walls/ceilings are smooth and easily cleanable. Repeat

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 the PIC present at the facility is not a Certified Food Protection Manager, and was not able to correctly respond to the inspector's questions about corrective actions on cold holding temperatures or which food items are TCS that require following the 7-day date-marking rules. VERIFICATION REQUIRED within 10 days to ensure facility is in compliance. 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 at the facility during time of the inspection. PIC present stated that noone at the facility is a CFPM. A CFPM shall be present during all hours of operation. REPEAT VIOLATION. 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 no written procedures for cleanup of vomit and diarrhea. CDI: EHS provided vomit and diarrhea cleanup written procedures handout, and went over the details with PIC. 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 the handwashing sink behind the register halfway blocked by a rack used for the storage of employee possessions/belongings. CDI: PIC moved the storage rack so that the handwashing sink is fully accessible for employee use.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed half and half cold holding in the milk dispenser above 41F (see temp chart). CDI: PIC voluntarily discarded half and half as the bag was almost empty. Observed multiple TCS food items cold holding above 41F (see temp chart) in the condiment open-air case and inside the lowboy cooler attached to this case. PIC stated that only one food item was recently brought out of this cold holding unit, and all other cases of TCS food items have been kept stored inside. EHS observed ambient air temp of this cold holding unit was temping at 47F. PIC stated that the facility conducts temperature checks on all of the hot and cold holding units every single morning at 6:00AM, and keep records of the temperatures in a daily log. EHS observed this daily log showed that the employee who conducted the temperature check of this condiment open-air case at 6:00AM this morning, recorded that the case was reading 46.3F. EHS observed that the temperature of this same case was temping above 41F on May 9th as well. PIC stated that when it is observed that TCS food items are being held above 41F, they will voluntarily discard all of the food items in the unit and refill with the backups and start new. CDI: PIC voluntarily discarded all cases of TCS food items stored inside the lowboy cooler of this unit, and voluntarily discarded the TCS food items that were cold holding above 41F (salsa and sauerkraut) in the open-air compartment of the unit. Maintenance person for the franchise was on-site checking on the safe stored behind the register area, and stated he would take a look at the cold holding unit as well. Maintenance person stated that there was dust buildup on the coils inside the unit, which was causing the temperature issue. EHS observed ambient air temp of lowboy cooler of this unit was still temping 46-47F, and open-air compartment of the unit was temping at 46F as well. PIC stated she will contact another repairman. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. REPEAT VIOLATION. 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 is not been labeled, or if the label is incorrect. -P Observed sauerkraut and salsa date-marked with an opened date of 5/07, and a discard date of 5/14. CDI: EHS explained date-marking rules to PIC and PIC created new labels with the correct discard date of 5/13, to ensure TCS food items were not surpassing the 7-day window. Observed the half and half cold holding in the milk dispenser date-marked with an opened date of 5/05, and a discard date of 5/19. PIC stated these milk bags are automatically date-marked from their date label machine for 14 days after the bags have been opened; EHS advised using the manual yellow date labels that were observed at the facility to use that state "prep date" and "discard date." CDI: PIC voluntarily discarded the bag of half and half, since the food item should have been discarded yesterday 5/11. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a high stack of Lay's potato chips stored directly on the floor behind the register area. Keep all food off of the floor to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed damaged gasket inside the condiment open-air case lowboy cooler. Observed damaged gasket inside the WIC. Repair gaskets in both units.

5-202.11 (B) A plumbing fixture such as a handwashing sink, toilet, or urinal shall be easily cleanable. Observed the combination faucet base of the handsink behind the register, loose and making it not easily cleanable. Repair.

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 the corner wall next to the 3-compartment sink, damaged and chipping off towards the bottom. Observed a damaged floor tile by the WIC door. Observed cracked floor tiles throughout the customer self-serve area/main floor of the facility. Repair floor tiles and corner wall, so that floors/walls/ceilings are smooth and easily cleanable.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed half and half being held above 41 degrees F in the CH unit at coffee station. Half and half bag was date marked of being opened on 11/22 and other creamer in the same CH unit was temping at 41 degrees F. CDI: PIC voluntarily discarded bag and replaced with new half and half. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service items being stored near the HH units without a protective barrier, and not inverted. CDI: PIC inverted the single service items as there were no physical signs of contamination.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed soiled toilet.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one dumpster door kept open during time of the inspection. Doors shall be kept closed at all times. REPEAT VIOLATION. Note: Point deducted but not escalated since previous inspection noted two violations for dumpster and today's was for one.

REPEAT VIOLATION: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without a food protection manager certification. -1- For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety.

2-102.11 (C) (2), (3), (17) 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 employee health process and procedures. - Pf. Observed facility with outdated employee health agreement documenting incomplete FBI’s and missing restriction and exclusion procedures. CDI - EHS provided updated employee health agreement form. -0-

2-301.15 Only wash hands in handwashing sink. - Pf. Observed employee wash hands at dump sink. CDI - Employee re-directed to hand washing station. -0-

6-301.14 Post a handwash sign at each handsink. Observed restroom missing hand washing guidance. CDI - Guidance provided to facility. -0-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed TCS foods at condiment self service without date marking. CDI - PIC confirmed first use dates and date marked items accordingly. 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 various opened packages of TCS foods such as beef franks and rollers inside of the lowboy unit being held past their 7 day requirement. PIC advised that these items had been first used last week 6/12/24. Several items were utilized for today’s services. CDI - All products voluntarily discarded by PIC. -1.5- 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.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of foods (cheese sauce and condiments) stored directly on the floor under shelving units in the walk-in cooler. Points deducted due to severity of observation. -1-

REPEAT VIOLATION: 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 box containing single service pizza to-go boxes in their protective commericial packaging stored directly on the floor and single service trays faced upwards on top of oven. -0.5-

4-501.11 Maintain equipment in good repair. Observed damaged gasket at walk-in cooler door and loose fixture at hand washing sink. Repair. -0-

REPEAT VIOLATION: 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open. REPEAT VIOLATION: 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed recycling bin missing its drain plug. -0.5-

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 general cleaning needed on floors in back room near water heater. -0-

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 without a food protection manager certification. -1-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed employee who began work shift, wash hands and re-contaminate them on faucet handles. CDI - Employee educated and hands properly washed. -2-

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning. - P. Observed employee wash pizza wheel at dump sink behind front counter with dish washer detergent and hang utensil to dry. CDI - Employee educated on wash, rinse, sanitizing utensils at designated dish washing station. Utensil relocated to 3-compartment sink to be washed, rinsed and sanitized.-1.5- 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.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F 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 steak & cheese taquitos and buffalo rolls only reaching 122-124 F in rollers. All other TCS foods in compliance. PIC states that the products had been put on rollers an hour prior to inspection. CDI - PIC turned up thermostat and products re-heated > 135 F after 20 minutes. -0-

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 box containing single service cups and pizza to-go boxes in their protective commericial packaging stored directly on the floor. CDI - PIC removed items from floor. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed recycling bin missing its drain plug. -0-

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 personal employee foods and closed beverages stored with and over retail foods and drinks in the walk-in cooler. -0-

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 priority item violations of hand washing, sanitizer concentrations, and cold holding. 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.

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 not certified. Repeat

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed employees going from cash register to beginning to use food utensils with out washing hands. CDI EHS stopped employees and redirected to wash hands first.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer, quart, mixed by PIC to register as 0ppm. Upon investigation of self mixing apparatus, realized it was not dispensing sanitizer. CDI PIC manually mixed sanitizer and it tested at 200 ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in RIC to hold above 41F, observed ambient air above 41F. Observed top containers missing allowing air from RIC to escape. PIC stated hour prior they had removed containers because of expiration and had not replaced. PIC replaced containers on top and moved items in RIC to WIC to quickly cool. CDI EHS checked RIC temperature and items moved to WIC 20 minutes and items in WIC and ambient air were quickly returning to 41F and below. 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 .

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

Repeat: 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. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC not certified and not able to answer food safety questions correctly. CDI: by education.

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 not certified.

Repeat: 2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed PIC not able to demonstrate knowledge of employee health policy reportable symptoms and illness. CDI, directed PIC to poster with illnesses and symptoms posted on wall. Provided education.

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 Vomit and Diarrhea quick reference poster posted on wall but no written procedures. CDI: gave PIC written V/D state plan.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. No sanitizer was available for use. CDI: quat sanitizer was made up during inspection at proper concentration.

Repeat: 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 spicy and buffalo drumsticks only reaching 116F -120F in hot box. Observed boneless wings on skewers reaching 120F. CDI: all products reheated to 137F

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed Fabuloso cleaner mislabeled as detergent. CDI: labeled properly.

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. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC not certified and not able to answer food safety questions correct.y. CDI by instruction. 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 not certified. CDI by instruction. Repeat.

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed PIC not able to demonstrate knowledge of employee health policy reportable symptoms and illness. CDI, updated employee health agreement that includes non typhoid Al salmonella as reportable illness resent to operator. Repeat.

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 chicken wings and mini tacos hot held below 135 degrees F. CDI, items reheated to greater than 165 degrees F. See temperature observation chart.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed coffee filters removed from protective commercial packaging and uncovered / unprotected at coffee station. Keep in original protective packaging or store in covered container.

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 certified and not able to demonstrate knowledge operations and holding temperature and allergen questions. CDI by instruction.

2-102.12 (A) Certified Food Protection Manager- Observed PIC not certified.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. PIC able to demonstrate some reportable illnesses and symptoms but not completely able full knowledge of reportable illnesses such as nontyphoidal salmonella and unable to provide written copy of employee health policy. CDI, handouts emailed to PIC.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed drinks and beverages stored in handwashing sink. CDI, items removed from handwashing sink.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one present that is a certified food protection manager. Repeat violation.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Part of coffee maker observed being stored inside handsink. CDI. Removed and education provided.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one present with CFPM at time of inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee beverage observed near food prep surface.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Dishes are being washed, but not sanitized when observed. CDI. Dishes rewashed and placed in quaternary sanitizer solution.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes being washed then dried with dry rag.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed beverage nozzle with dark buildup inside. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed burger hot holding at 112F in display. CDI - PIC reheated above 165F. -1.5-

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 taquitos opened today with date making 09/03 to 09/10. CDI - PIC date marked individual opened package with open date as Day 1. End date changed to 09/09. -1.5-