QUIKTRIP #1087

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer in bucket by right side hand washing sink at 100ppm QUAT. CDI - PIC remade bucket.

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 lower corner coping detaching from wall in area by dish machine. Repair or replace coping.

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 interior surfaces of customer use microwaves with food debris buildup. PIC to address cleaning frequency.

4-501.11 Maintain equipment in good repair. Observed prep unit out of service. PIC had identified issue prior to EHS arrival and had already taken corrective action by moving prep unit items into WIC. Items moved into WIC were 40F-41F. Maintenance arrived during inspection and fixed prep unit.

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 bottom interior surfaces of reach-in freezers with food debris buildup. PIC to address cleaning frequency.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open side doors of dumpsters. Keep dumpster doors closed when not in use.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice dumped into front handwashing sink. CDI - Ice was removed by regulator. -0 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 package of single use pizza boxes stored on floor in dry storage area. -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 no functioning max/min thermometer for high temperature dish machine. Max/min thermometer was also found stored at bottom of basket with assortment of tools. Replace battery in max/min thermometer and store in location that it is readily accessible. A verification will be conducted by 11/29/2025 to determine if establishment is in compliance. -0.5 points-

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 - Strip of FRP missing from wall next to dish machine exposing wood beneath to moisture creating an absorbent and non-easily cleanable surface. Shall be repaired so that all working areas are smooth and easily cleanable. PIC placed a work order.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- *Observed - No paper towels at back room handsink next to 3 comp sink. *CDI - PIC provided paper towels.

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 - Cardboard Box of single-service/single-use cardboard individual to-go pizza boxes. *CDI - PIC removed box from floor.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rolling cart and objects stored in front of handsink in back area, near dish machine and ice machine. CDI- objects moved, access cleared to wash hands, EHS discussed not storing carts/objects in front of sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several stacks of clear plastic and black plastic pans with sticky residue from date labeling stickers. Current storage of pans has inside food contact surface contacting the outside of pans with sticky residue. CDI- dishes removed for cleaning, EHS suggests using dissolvable labels to make the cleaning process for these pans easier. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 1x chemical bottle with no label. CDI- bottle labeled as sanitizer.

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 cleaning needed for ice machine drip basin. REPEAT. Note: points left at 0, this is a different area needing cleaning compared to previous inspection.

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 floor drain to ice machine with buildup and debris inside, in need of cleaning. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink near sandwich station. CDI PIC provided paper towels.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee making sandwiches with a bracelet and watch on her arm. EHS educated employee and she removed the jewelry.

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 scooper handle touching Mac n cheese.

4-204.115 Warewashing machines shall be equipped with a thermometer to indicate the temperature of the water in the wash, rinse, and final rinse areas. -Pf Observed thermometer for dish machine not working. EHS thermometer reached 164F. PIC ordered a new thermometer and more batteries. VR needed 4-16-23

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 bottom of FSC Cooler #2 with spilled milk.

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 floor drains and floors in back with buildup and debris. REPEAT

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed blenders, scoop utensils use throughout the day, stored at a room ambient temperature, per PIC items get clean at the end of the day. CDI- Education provided of how to keep food contact surfaces/utensils clean throughout the day at least every 4 hours. 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 buckets of sanitizer measured below the required concentration. CDI- PIC corrected the solution to proper concentration. -1.5 pts-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single use/single service articles stored on the floor. -0.5 pts-

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 dirty floor with food debris/stain/odor. Needed cleaning. -0.5 pts-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed dishes wet-stacked, and stacked together with sticker residue. There were 10-15 dishes soiled. CDI-PIC and EHS set aside dishes for W/R/S. The dish washer was set up and sanitizer was 200PPM. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in the back with pink/black residue.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed 10-15 dishes wetstacked.

4-501.11 Maintain equipment in good repair. Observed loose door lining on the swing gate. 1 prep unit with a loose lid. 1 drawer under the soda machine is off balanced and is not able to shut. Another cabinet under the soda machine door is loose.

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 sides prep units in need of cleaning. Insides of drawers have sticky residue from the soda machine.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF EHS spoke with manager and they were not aware of employee health illnesses, symptoms or did not know where to find poster stating such. CDI-EHS explained procedure and provided an employee health poster.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two employee drinks stored over single use napkins in the back dry storage area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed drinks stored on the floor in the backroom and the WIC/WIC 2

. 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 spilt soda syrup in the back on the floor.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 2 dishes with sticker residue. CDI-PIC set aside to be washed/rinsed/sanitized. Did not deduct points due to the majority being clean.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 1 bottle of cleaner with a smeared label. CDI-PIC marked clearly.

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 WIC, and drinks in the second WIC.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Obsered plastic tongs sitting over the dirty side of the 3-comp, and it was not at a high enough range to not get contamination. CDI-Food employee moved tongs to the clean side

4-501.11 Maintain equipment in good repair. Observed two front panels loose/missing on the stand up freezers in the back.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed most surfaces in the kitchen in need of cleaning, prep tops, drawers have food debris, handles, front panels, milk dispenser splash guards, KITCHEN NEEDS CLEANING.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash on the floor in the dumpster area.

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 Facility working in new date mark system, today both prep an discard dates were the same on some TCS foods. CDI- working on the computer labeler to fix the error

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 tongs hung where in contact with outside of roller equipment.

5-103.12 Provide water under pressure to all fixtures.-Pf Observed water pressure on both hand sinks in kitchen to be insufficient. CDI- work order put in to correct