QUIKTRIP #1082

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a light gap down the center of the back door.

4-501.11 Maintain equipment in good repair. Observed the lid of the sandwich prep cooler separating from the unit.

5-205.15 Maintain a plumbing system in good repair. Observed a leak in the 3-compartment sink faucet.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed an open dumpster doos, lids and a missing drain plug for the recycle dumpster.

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 low grout in front of the 3-compartment sink.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present is certified. Establishment uses “MyFoodAndBevTraining” for food protection managers which is not an accredited program.

REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels for the left side kitchen hand sink. CDI - Manager provided during inspection. Improvements made from previous inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in the mop closet.

REPEAT 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee washing dishes and moving hot dogs on the roller while wearing a bracelet and no hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a wiping cloth bucket with 0ppm Quat sanitizer.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed an open dumpster door and a missing drain plug for the recycle dumpster.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed one employee drink stored above sugar in the back storage are.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels for the 3-compartment sink hand sink. CDI - Manager provided during inspection.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a light gap on the bottom and right side of the back kitchen door that could allow pests to enter.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee preparing food while wearing a bracelet.

10-DAY VERIFICATION REQUIRED 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

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 in a container of packaged fried onions.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed an open dumpster door and a missing drain plug for the recycle dumpster.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on make table and 2-door reach-in freezer. REPEAT VIOLATION.

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 and spillage in walk-in cooler floor.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on make table and 2-door reach-in freezer.

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 base coving separating from wall at wall between dish machine and back door.

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 procedure for responding to a vomit and diarrheal clean up plan. CDI. Provided PIC with one. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed tomatoes, pico, CH in the display case at temperatures above 41F. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee prepping food with several wrist bands on. Repeat

REPEAT VIOLATION: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer levels in red bucket at 50ppm. CDI: dumped and refilled to 200-300ppm.

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 handle of scoop contacting chorizo, eggs in cold holding drawers. Repeat

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels stocked in handsink near sandwich prep area during inspection. CDI- paper towels provided from PIC during inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several plastic containers with sticker residue on outside and inside food contact surfaces, has not been properly cleaned. CDI- dishes removed for cleaning, EHS discussed dish washing procedure with PIC. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee prepping food with several wrist bands on.

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 handle of scoop contacting chorizo in cold holding drawers.

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 gaskets and area where gaskets meet frame of cold holding sandwich prep unit with minor buildup, in need of cleaning.

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 walk in cooler walls damaged near where food is stored. 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 minor cleaning needed under soda tower due to a leaking soda box.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a bottle of “ultra gum remover” (toxic chemical, caution for ingesting on label) on shelving in back storage area, directly above clean plastic containers used for food service. CDI- bottle moved, no longer contamination concern. REPEAT. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer buckets at 400ppm quat sanitizer during inspection. EHS had PIC empty bucket, fill another bucket from pre-mixed dispenser on the wall, sanitizer from dispenser is coming out at 400ppm quat sanitizer, tested by both EHS test strips and PIC test strips to confirm. CDI- buckets diluted to proper concentration. PIC will call to have dispenser adjusted, EHS will make compliance visit to ensure sanitizer is correctly adjusted.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed buckets of sanitizer stored on the floor near handsink to begin inspection. CDI- buckets moved up off 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 boxes of to-go cups and to-go pizza containers on the floor in the dry storage area. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed 3 compartment sink with a small leak from piping at the sanitizer bay section of the sink. Ensure plumbing system is not leaking, maintained in good repair.

REPEAT VIOLATION: 7-201.11 Store toxic materials to avoid contamination. -P. Observed chemical spray bottles stored above clean dishes and clean side of 3-comp sink. CDI: chemicals were relocated.

REPEAT VIOLATION: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer levels in red bucket at 50ppm. CDI: dumped and refilled to 200-300ppm.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single service items stored on the floor in back storage room.

REPEAT VIOLATION: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed storage drawers in kitchen and drawers at tea stations accumulating debris. Observed interior of prep coolers and reach-in freezers in the back with food debris.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with a certified food protection manager certification but then left at the beginning of the inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed back handsink next to the warewashing area being blocked with equipment/utensils. CDI - items were removed.

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 of the microwaves for customers in need of cleaning. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed blender pitchers stored as clean with food residue. CDI - Food Handler rewashed and sanitized.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of glass cleaner. CDI - Food handler properly labeled.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wet cloth in empty sanitizer bucket. CDI - Food handler remade the sanitizer and is at 300 ppm of quat.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed storage drawers and interior of prep cooler accumulating food debris.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink on ice machine and on dry food shelving. -REPEAT-

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 coffee cups overfilled in the dispenser so the rims of the cups are exposed to possible customer contamination by grabbing the rims of the cups.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink on the top of a prep table in the kitchen. Store drinks in a designated area.