7-ELEVEN #35573

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

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. -Observed towel stored in front handsink at start of inspection. -CDI- Food employee removed towel to make handsink accessible for use.

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. -Observed incomplete written procedures for food held on TPHC (procedures did not state which food items are held on TPHC). From conversation with PIC, EHS determined all items in hot boxes (chicken wings, pizza slices) and items on roller grill (hot dogs, sausages, taquitos) are held on TPHC. PIC stated food in hot boxes are held on 2-hour TPHC, and food on roller grill are held on 4-hour TPHC. -CDI- During inspection, PIC fully completed TPHC procedures. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf -Observed no time stamp for any food held on TPHC at start of inspection (chicken wings, pizza slices, hot dogs, sausages, taquitos). -CDI- PIC verified when food items were initially placed on TPHC and properly added time stamp to all items, listing the start/discard time.

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 along interior of reach-in coolers and reach-in freezers. Increase frequency of cleaning to prevent buildup.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no certified food protection manager on premises during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 cups stored in cabinet, removed from protective package and directly touching cabinet interior with visible residue. -CDI- PIC removed single-service cups.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee food stored above customer food in low reach-in-freezer. -CDI- PIC removed employee food.

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. Observed no written procedures for items in hot box which are held on time. CDI PIC printed and filled out MCHD form. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 residue on front surface and handle of tall RIF in back. Clean with more frequency.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at front hand sink. CDI PIC replaced soap

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 heavy splatter on top surface inside microwave. Increase frequency of cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed three chicken baskets holding below 135F. CDI PIC 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 .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open Repeat 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed pile of trash on ground between dumpsters. Ensure area is kept free of litter around dumpsters.

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 residue and build up on fronts of all equipment and handles. Needs more frequent cleaning. Repeat

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one slice pizza holding below 135f. CDI. PIC voluntarily discarded item. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed residue and build up on fronts of all equipment and handles. Needs more frequent cleaning. Repeat

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed doors open on dumpster.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed open bag of taquitos and hotdogs opened yesterday with no date. PIC labeled. Observed no date marking for open salsa, PIC voluntarily discarded. 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 .

4-501.11 Maintain equipment in good repair. Observed cheese and chili warmer and dispenser not operating and dispensing.

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 splash back and build up around nozzles of drink machines. Require more frequent cleaning.

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 No vomit/diarrhea clean up policy at establishment. CDI - Establishment given sample policy to use. 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 . Pizza in hot holding unit measured 131-145F. CDI - Pizza placed on temporary TPHC and will be discarded within 1 hour. 0 pts.

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. Observed no employee health policy in establishment and PIC unable to describe all reportable illnesses or symptoms. CDI by education of PIC - copy of employee health policy provided during inspection.

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. CDI by education of PIC. Written procedures provided during inspection.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed vacuum cleaner and brooms/cleaning implements stored directly in front of back of house hand sink. CDI - items relocated away from sink. REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels available for use at back of house hand sink. Two empty rolls hanging above sink. CDI - PIC replaced towels. REPEAT

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 on date marking please visit: http://meck.co/FoodSafety. Observed open thawed hot dog and thawed cheeseburger rollers in reach in cooler with no date marking. PIC confirmed items kept loner than 24 hours. CDI - hot dog discarded and cheeseburger rollers date marked.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed cleaning tools and other items stored in front of hand sink near dish area blocking access. CDI- PIC removed to provide access to sink 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no towels available for drying hands at hand sink near dish area. CDI - PIC provided towels. No towel dispenser available at this sink. Provide a dispenser for the towels as there is no convenient/accessible area for hand towels.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P. Observed pre-cooked frozen commercially prepared breaded chicken wing reheated for hot holding to 89f. CDI - PIC placed back into oven and continued heating process. EHS verified food item reached 135f prior to placing into holding cabinet. Wing sizes varied with smaller wings reaching proper temperature but large wings not fully reheated. Check the internal temperatures of the largest food items to ensure all reach proper temperature prior to placing into holding device.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food items with watch on wrist. Remove watches and other items from arms while handling food.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Toilet in womens restroom with organic splatter on bowl, tank and base needs cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed side doors to both dumpsters open with exposed waste inside. Observed wooden crate stored inside dumpster enclosure. Keep dumpsters closed and remove items from the enclosure to prevent pests. Dumpster is not shared.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal employee food items stored with establishment food items in front area reach in cooler. Designate an area away from food and food contact items used in the establishment for the storage of employee food and beverages.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed uncooked pizza in undercounter CH unit at 43F. CDI- had PIC adjust unit colder

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf CDI- sanitizer tested at 200ppm QAC VR for test strips