QUIKTRIP #1010

6-501.111 Keep the premises free of insects, rodents, and other pests. Multiple flying insects observed at back of establishment.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Handles observed in grilled chicken and sausage crumbles in prep drawer. CDI- PIC removed items.

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 pans stored as clean with sticker residue intact. Ensure items are cleaned fully prior to storing as clean.

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 rubber baseboarding in back of establishment needing to be repaired. Gap between wall absorbent and not easily cleanable. *REPEAT*

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee fail to discard gloves after removing unclean dish to 3-comp before beginning food prep task. CDI- EHS discussed with PIC, PIC had employee replace gloves after washing hands.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed chorizo egg & cheese mix cooling in densely packed tightly wrapped container. Establishment unaware item was out of temp due to items routinely being prepped while under 41F. CDI- EHS discussed effective cooling methods with PIC, PIC removed item to rapidly cool after removing tight wrapping. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed open trash bags maintained outside of outdoor receptacle. PIC working on collecting and removing.

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 rubber baseboarding in back of establishment needing to be repaired. Gap between wall absorbent and not easily cleanable.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed debris in handwashing sink. CDI..handwashing sink was cleaned out.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on utensils stored as clean..CDI.Moved to 3 comp to W/R/S 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 .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed clean containers stacked wet.

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 single service single use items stored on the floor. CDI.. Items were moved off 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 sticker residue on pans stored as clean. REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed facility in need of cleaning.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. OBSERVED employee wearing a wrist watch while working with food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloth in 0 ppm sanitizer. CDI-Employee remade sanitizer bucket to correct ppm.

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 of food debris in micro wave, non food contact parts of disobey. Increase cleaning frequency to prevent contamination. Repeat

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed in use scoops stored with handles touching the food. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the clean dish area.

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 of food debris in micro wave, non food contact parts of disobey. Increase cleaning frequency to prevent contamination. Repeat

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste directly on the floor in the dumpster area.

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 No Employee Health Policy provided. Emailed current Employee Health policy to PIC. CDI

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one of the employees working with food without a hair cover.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloth in 0 ppm sanitizer. CDI-Employee remade sanitizer bucket to correct ppm.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed in use scoops stored with handles touching the food.

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 of food debris throughout reachin coolers, micro wave. Increase cleaning frequency to prevent contamination. Repeat

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors under cookline equipment accumulating grease and food debris. Floors in 3 compartment sink area visibly soiled. Clean as needed. 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 PIC not able to answer EHS questions and demonstrate knowledge of food safety. EHS educated PIC on Food Code requirements. CDI 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

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No Certified Food Protection Manager at establishment. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 No Employee Health Policy provided. Emailed current Employee Health policy to PIC. CDI

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf No Written plan for Clean-up of vomiting and diarrheal events. Left copy of written plan with PIC.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Handwashing sink next to 3 compartment sink full of canned beverages. Beverages removed. CDI

4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. P Several plastic pans and lids in clean storage unclean. Items rewashed, rinsed, and sanitized. 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. Exteriors of equipment in food prep and dish wash areas unclean.

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 floors under cookline equipment accumulating grease and food debris. Floors in 3 compartment sink area visibly soiled. Clean as needed.

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 PIC unable to name any of the Big 6 food borne illnesses that are necessary to an effective employee health policy. PIC stated she knew they were given sick days to use and employees shouldn’t come to work with a fever. CDI-EHS shared Big 6 information and symptoms and EHS and PIC were able to find QuikTrip’s employee health policy online. The policy was printed and EHS instructed PIC to review this with all employees.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloth in 0 ppm sanitizer. CDI-Employee remade sanitizer bucket to correct ppm.

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 of food debris throughout reachin coolers. Increase cleaning frequency to prevent contamination.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster with no drain plug. Request repair from waste company to prevent wastewater leakage.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed no working thin probe thermometer in establishment. A verification will be scheduled for July 15th, 2022 to determine if establishment is in compliance. -0.5 points-

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 residues in reach in freezers and around flip top coolers. Recommend higher frequency of cleaning. -REPEAT- -1 point-

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 black build up and food splash on floor around reach in freezers and walk in cooler. Recommend higher frequency and more thorough cleaning throughout. -0 points-

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed plastic container of sliced tomatoes stored on top of sliced mushrooms in flip top cooler. CDI - Plastic container of sliced mushrooms was moved to different part of flip top cooler. -1.5 points-

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 paper towels stored on floor beneath handwashing sink. Observed box of to-go containers stored on floor in kitchen area. -REPEAT- -0.5 points-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep gouges and staining on cutting boards at flip cooler and drying rack above three compartment sink. -0 points-

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed a non-working irreversible temperature measuring device for high temp dish machine. Facilities that use a high-temperature dishmachine as the method of sanitizing food contact surfaces must provide an irreversible registering temperature indicator for measuring the utensil surface temperature. This testing method should ensure that the surface of the utensil reaches at least 160ºF.

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 residues and spillage on shelving in walk in cooler. Observed debris and residues in reach in coolers. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed containers of ready to eat foods in cold holding drawers without coverings or wrappings. Cover the food to protect against contamination. -0 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pizza pans stored as clean on drying rack with build up of food debris and residues. CDI - Pizza pans were moved to three compartment sink to be washed, rinsed, and sanitized. -1.5 points-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of food containers stored on floor in kitchen area. -0 points-

4-204.115 Warewashing Machines, Temperature Measuring Devices Observed no irreversible temperature measuring device for high temp dish machine.Facilities that use a high-temperature dishmachine as the method of sanitizing food contact surfaces must provide an irreversible registering temperature indicator for measuring the utensil surface temperature. This testing method should ensure that the surface of the utensil reaches at least 160ºF. Recommended testing methods include Temperature labels or maximum registering thermometer/plate. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed abundance of food spillage, debris, and residues, in reach in freezers, reach in coolers, cold holding drawers, and around pizza oven. Recommend higher frequency and more thorough cleaning. -0.5 points-

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed abundance of litter in rear of establishment. Remove litter not neccessary to operation of establishment. 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 food spillage, residues, and dirt on floors throughout facility. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

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 corner flashiing missing on wall next to dish machine. PIC stated work order has been placed. 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 debris in floor of walk-in cooler. REPEAT VIOLATION.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink beside 3-vat sink. CDI: Food employee provided paper towels.

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 soda splash and debris under BIB racks in back storage area.

4-702.11 Before Use After Cleaning - P. Observed high temp dish machine with and empty bottle of detergent. PIC stated they have to order more and it will arrive in 2 days. CDI dishes will be washed in 3 comp sink until detergent received. Verification required.

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 scoop handled stored in container of buffalo chicken.