CIRCLE K #5111

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employee or PIC with CFPM. PIC stated they are currently enrolled in course. Repeat

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large amount of rodent droppings around dumpsters and multiple burrows. PIC stated that there has been treatment (boxes observed) and less rodent activity observed. Company is supposed to come out and fill in burrows. Repeat.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping clothes lying out of sanitizer bucket. Repeat 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer at 0 ppm quat concentration. CDI PIC changed out sanitizer and tested 200 ppm.

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 significant ice buildup on the floor of the Walk-In Freezer. Repeat

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employee or PIC with CFPM. PIC stated they are currently enrolled in course.

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 inside cavity of microwave in customer facing area with food buildup/debris. More frequent cleaning required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of green liquid bearing no identifying label. PIC identified liquid as pot & pan cleaner and labeled bottle accordingly. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed 2 working sanitizer buckets at 500+ppm. CDI - PIC instructed employee to dilute sanitizer to appropriate concentrations.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large amount of rodent droppings around dumpsters and multiple burrows. EHS will follow up with extermination efforts within 7 days.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 3 wet wiping clothes lying about facility between use.

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed single-use straws being stored under handwashing sink in customer facing area. 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 1 box of food trays being stored on ground. PIC re-located box off floor.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed 1 can opener that PIC stated was used daily with significant amount of rust.

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 significant ice buildup on the floor of the Walk-In Freezer.

2-102.12 (A) Certified Food Protection Manager (C) No CFPM on site during inspection.

6-301.11 Provide soap for handwashing at each handsink. -Pf EHS could not wash hands at first hand washing sink due to there being no soap. CDI. PIC replaced the soap. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. EHS went to wash hands in the back by three-comp sink, and found a trash can blocking the hand sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed a condiment bar next to the hotdog roller, that had coleslaw and pico degallo, both of which were over 41F. CDI. PIC voluntarily discarded both food items. * REPEAT * No escalation due to significant improvement. 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 numerous bags of chili being stored in the drawers underneath the hotdog roller dog roller, that were expired ( March 2025). CDI. PIC 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf EHS observed an unmarked white container of sanitizer. PIC stated they possessed sanitizer labels. CDI. PIC remade sanitizer bucket and printed out new stickers for the bucket. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P EHS observed same concentration at 500+. CDI. PIC remade sanitizer to proper concentration.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed unwashed apples being stored without plastic wrap. CDI. PIC said they would be installing a sign letting customers know to wash their apples before consuming.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. EHS observed significant trash around the dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.

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 significant ice buildup on the floor of the Walk-In Freezer.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no employees on site at the time of the inspection who possessed a valid food protection manager certificate. REPEAT. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap provided to the handwash sink in the 3 compartment sink area or the handwash sink at the coffee station. PIC stated they are getting new soap dispensers but have not hung them up yet. CDI - PIC placed bottles of soap at the handwash sinks. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels provided to the 3 compartment sink area handwash sink. PIC stated they had run out of paper towels and are using napkins while they wait for the new paper towel dispensers to be hung up. REPEAT. CDI - PIC provided a stack of napkins at the handwash sink.

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. - Observed tongs that were in use at the hot holding station that are only changed once daily as per the PIC, during the 3rd shift. EHS advised that the in use utensils must be changed every 4 hours throughout the day. CDI - PIC replaced tongs with clean pair. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed sheet pans of RTE ham/egg/cheese sandwiches, sausage/egg/cheese sandwiches, cheeseburgers, chicken sandwiches, and pork rib sandwiches stored on the rolling rack in the beverage WIC at temperatures of 50-57F. WIC ambient observed at 52F. PIC stated they have one employee who works the night shift who turns the fans off when she is working in the cooler but often forgets to turn them back on. EHS advised moving the sandwich rolling rack to another WIC to avoid this same issue again when she does not turn the fans back on. REPEAT. CDI - PIC turned fans back on. PIC voluntarily discarded all sandwiches on rolling rack. EHS observed the WIC functioning and the ambient at 41F during the exit interview. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the sanitizer bucket at the oven and the sanitizer bucket in use to clean the drink machine to be testing at <25ppm of quateranry ammonia. CDI - PIC replaced sanitizer solutions and restested at 200ppm.

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 entire top shelf of the lowboy beneath the sandwich hot holding unit to be covered in a layer of ice. The door was observed frozen shut and PIC stated they had put in a work order months ago but they do not have any maintenance people and no one has come out to repair it.

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 the entire second shelf of the 2 door upright RIC behind the counter to have opened containers of employee food/drinks, directly above packages of buns and pepperoni pizzas that are for patrons. EHS advised the PIC that they designate the bottom shelf for employee food/drink to not allow for the potential contamination of patron food.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM certification could be provided for anyone present in the establishment during the inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/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 PIC on duty could not verbally communicate Employee health 6 foodborne illnesses, 5 symptoms, nor the protocol for when dealing with a sick employee. PIC could not locate documentation with the proper information. CDI - EHS educated PIC by informing and directing PIC to poster of 6 food borne illnesses and 5 reportable symptoms, Document was posted on front door or standing RIC. EHS advices that PIC and employees have refresher regularly on Employee health

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink near the coffee makers. CDI - PIC placed napkins at the sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed excessive build-up on large plastic containers stored as clean. Pans in need of replacement. CDI - Pans removed from service, PIC stated that new pans will be ordered. Pans have been a repeat on 3 consecutive inspections if pans are not effectively cleaned and free of build-up in next inspection establishment may be placed on a Risk Control Plan resulting in Permit action. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice chutes at the drink machine with brown and pink build-up in various chutes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 3 containers of Pico de gallo at 43F inside lowboy RIC. RIC ambient observed at 45F. CDI - Pico was moved to Standing RIC for rapid cooling. Pico was placed inside lowboy RIC after lunch rush. Per PIC, the Lowboy RIC will not be used to hold any TCS food items until repaired. 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 jalapeño cheddar hotdogs held longer than 7 days. Prep date: 12/4 Observed opened bag of taquitos with no date mark. PIC could not definitely state when item was opened. CDI - Items 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no CFSM present at the time of inspection. REPEAT.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed employee health agreement with 5 Food Borne Illnesses. Document omits Salmonella nontyphoidal. EHS emailed correct version to PIC.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink blocked by wiping cloth hamper near the 3 compartment sink. CDI - items were removed.

4-602.11 (E) (4) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy buildup inside soda nozzles and tea nozzle in customer self service area. Clean often enough to prevent buildup. Observed improvement. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed food debris on contact surface of pans stored as clean. Pans extremely worn and in need of replacement.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed slaw stored with no date marking. CDI - One container discarded, one container properly date marked.

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 multiple TCS food items held in display/grab n go held longer than 4 hour discard time. Observed items held one hour beyond 4 hour discard mark. CDI - All items discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed thin probe thermometer broken and not functioning. 10 day VR required.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple crawling insects near the 3 compartment sink. REPEAT.

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 inside the WIC. CDI - The items were removed the floor.

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 cups stored on the floor. CDI - Cups removed from floor.

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 of lowboy RIC in need of cleaning.

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

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 and drinks stored with food for patrons. CDI - Placed in designated area.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC unable to provide certification. -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap available for handsink nearest 3-comp sink. CDI - PIC provided pump soap during inspection. -1-

4-602.11 (E) (4) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy buildup inside soda nozzles and tea nozzle in customer self service area. Clean often enough to prevent buildup. -1.5-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects in customer area near soda dispensers. Maintain and increase pest control as necessary to rid facility of insects. -0-

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed drinking straws stored under sewer line of customer area handsink. -0-

4-501.11 Maintain equipment in good repair. Observed broken cabinet door near grill rollers that have tornados. Repair. Observed broken soda and slushy machines today. Repair. REPEAT -.5-

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 buildup on the inside of cabinets in customer area under slushy machine. Clean often enough to prevent buildup. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed boiled peanuts hot holding at 103F in hot well. CDI - PIC observed power had been turned off to unit in middle of lunch. Peanuts reheated to above 165F. -1.5- 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 sandwiches, beef hot dogs and French vanilla creamer cold holding above 41F. Per PIC, these items have not been out of temperature control today. CDI - PIC voluntarily discarded. -1.5- 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 .

3-501.18 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 date marking system that is more than 7 days from thaw date on products for hot dogs, tornados and other TCS foods received in RTE form. Per written procedure observed on wall, foods shall carry a date of 7 days past 2 day thaw. This procedure is an 8 day procedure if beginning date is open/thaw date and a 9 date procedure if beginning date does not include open/thaw date. VR no later than 04/17/2023 to ensure all TCS foods are date marked for no more than 7 days with open/thaw/prep date as Day 1. -1.5- 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.15 Wash fruits and vegetables prior to use. Observed fresh apples available for sale without signage directing customer to wash before use. Signage present on bananas. Per PIC, this area was not originally used for apples. Per PIC, sign will be provided. -0-

4-501.11 Maintain equipment in good repair. Observed broken cabinet door leading to under counter prep unit near grill rollers that have tornados. Repair.

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 Observed in-use sanitizer at 100 ppm quat sanitizer concentration. CDI - PIC re-sanitized with sanitizer at 400 ppm. -1.5-

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed straws stored directly underneath sewer drain of handsink in customer area. Move these to a clean dry location, not in a prohibited area. -.5-

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 buildup in cabinets under coffee station and soda station. Clean often enough to prevent buildup. REPEAT -.5-

6-302.11 Supply toilet tissue at each toilet. -Pf Observed no tissue available at largest stall in women’s restroom. CDI - PIC provided toilet paper in stall. -.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 dust buildup on vents cover in customer service area above hot box and in women’s restroom over largest stall. Clean often enough to prevent buildup. -0-

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 certification. CDI - PIC with certification in facility by end of inspection. -1-

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 no written procedure for vomiting and diarrheal event cleanup today. EHS gave example written procedure to DM during last inspection. CDI - PIC given example plan today via email. Have available for all future inspections. REPEAT -.5-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed dat embarking system today with thaw date listed two days past open date for hot dogs and smoked sausages in prep units. These products were dates as opened on 02/20/2022 but packaging was not opened. Per PIC, packaging Opened date is when product is removed from WI freezer and thaw date is when product is ready to use but not necessarily opened, 02/22/2022. EHS advised PIC today that this date marking system appears to 9 days on products that are not opened yet. Discard date is 02/28/2022. VR no later than 03/03/2022 to ensure date marking system accurately reflects dates for TCS foods that are opened. -1.5-

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 sticker residue on outsides of plastic cold pans stored as clean on drying shelf. Remove sticker prior to washing. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors opened on dumpster and cardboard dumpster in corral. Keep doors closed. -0-

2-102.12 (A) Certified Food Protection Manager PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification today. PIC states current certification is at home. EHS advised PIC to ensure proof of certification is available. -0-

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed Big 5 information being taught to staff during on boarding process. CDI - PIC given Big 6 form today with signature line available. EHS advised PIC to incorporate Salmonella non-typhi in the training process going forward, effective Oct. 1. -1-

2-501.11 Clean-up of Vomiting and Diarrheal Event -Pf Provide a vomiting and diarrheal event written procedure for cleanup. Observed no cleanup procedure in-store today for vomiting and diarrheal events. CDI - PIC given poster today to assist with educating staff on cleanup procedures. -0-

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 8 day date marking on RTE hot dogs. CDI - PIC corrected date marking today with permanent marker and Corporate Rep Herman Williams generated email to corporate office detailing correction that needs to be made with date marking system corporate-wide. -1.5-

3-501.13 Use approved thawing methods. Observed frozen thawing at room temp on counter at beginning of inspection. CDI - PIC moved to WI freezer for rapid cooling. EHS advised PIC about proper thawing under refrigeration, under cold running water at or below 70F or as a part of the cooking process. -.5-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on back of customer facing handsink. CDI - PIC moved these to soiled wiping cloth bin. -.5-

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed single use gloves and plastic straws stored under drain of customer facing handsink. CDI - PIC removed these and EHS educated about proper storage and risk associated with storage under sewer lines. -.5-

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed PIC knew a vomiting and diarreha symptoms but could not list illnesses or find any posting or forms with the employee health policy listed. CDI - EHS discussed the Employee Health policy with the PIC and how to go over it with employees and provided a poster.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed water bottle in the handsink along the counter in behind checkout. CDI - PIC moved waterbottle out of sink.

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 PIC could not locate any procedures for TPHC. EHS will provide PIC with a form to fill out for TPHC procedures.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket on prep counter.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a cleaning bucket stored inside the hand sink by the 3 comp sink (CDI by removal).

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 some of the breakfast sandwiches without time stamps. CDI by disposal.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical spray bottles without labels. CDI by labeling.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed sneeze shield ineffective over hot dog rollers and needs to be adjusted. VR

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. 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 paper towels stored on the floor of the back room. Observed bags of straws, coffee lids, etc stored under the plumbing of the front counter hand sink.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee personal phone stored on a pizza prep table. CDI by removal.