7 - ELEVEN #38626

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. REPEAT*** (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink next to the 3 comp sink. -CDI- Paper towels were provided. REPEAT*** (2 pts)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Monterey cheese rollers and buffalo chicken rollers below 135F while hot holding. Employee stated that they were placed out at around 6:30am. Facility was still allowed to reheat the products. -CDI- Employee reheated the commercial products to above 135F. REPEAT*** (3 pts) 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico above 41F. -CDI- Employee voluntarily discarded the pico. REPEAT*** (1.5 pts) 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manger on duty. A certified food protection manager shall be present during all hours of operation. REPEAT*** (1 pt) 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 the back hand sink inaccessible due to items such as boxes of food and a ladder. Relocated the necessary items to make the hand sink easily accessible. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink behind the front counter. -CDI- PIC provided paper towels. REPEAT*** (2 pts)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Chili and cheese sauce at 78F while said to be hot holding. PIC stated that the cheese has been in the unit since the day prior to the inspection, and the chili had been in there for 2 days. -CDI- PIC voluntarily discarded the chili and cheese sauce. REPEAT*** (1.5 pts) 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico de gallo and diced tomatoes holding above 41F while said to be cold holding. -CDI- PIC voluntarily discarded the pico and tomatoes. (0 pts) 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 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed items being held on TPHC without any time stamps indicating when the items were prepared. PIC stated that the items were prepared 30 minutes prior to inspection. -CDI- PIC provided the correct time stamps for the necessary items. (0 pts)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roaches in the facility. PIC stated that pest control had sprayed for pests 2 days prior to inspection. Keep premises free of insects and pests. (1 pt)

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open during inspection. Keep dumpster doors closed. REPEAT*** (1 pt)

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 a large amount of residue build up int he corner of the facility next to the 3 compartment sink. Increase cleaning frequency. (0 pts)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - No employee on site was a certified food protection manager. REPEAT. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed an employee wash their hands and then proceed to turn off the faucet with their bare hands. Employee wash not engaging in food service/prep activities at the time and was washing hands between helping guests at the register. REPEAT. Points not escalated due to no increase in severity and no immediate risk to contaminating food. CDI - EHS emphasized the importance of using the barrier to turn off the faucet after the handwash is complete. Employee rewashed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed a wiping cloth stored in the front counter handwash sink basin at the time of the inspection. REPEAT. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed the rear kitchen handwash sink to not be provided with paper towels and the men’s room hand dryer was noted broken at the time of the inspection. REPEAT. CDI - Wiping cloth removed and paper towels supplied to both handwash sinks.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the ice shoot to the patron soda machine to have a buildup of grime. - Observed a pair of tongs stored as clean above the 3 compartment sink to have food debris on their food contact surfaces. CDI - Tongs moved to dirty dish pile to be W/R/S and ice shoot 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 . 4-602.11 (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. - As per employee on site, the container of plastic tongs that are used to transfer food from the baking tray to the single service containers are only swapped out and cleaned once per day during the third shift. CDI - EHS advised the employee that they must be changed and/or cleaned every 4 hours. PIC moved tongs to dirty dish pile to be 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed 5 containers of buffalo chicken wings to be at temperatures of 121-130F in the front counter hotbox. 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 .

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 bases of the back kitchen area RIFs and the front counter area lowboys to have an accumulation of food debris.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed the sliding door to the garbage dumpster to be opened at the time of the inspection. REPEAT. - Observed one half of the dumpster to be missing its lid entirely and the other half of the dumpster to have a lid that is crushed/completely broken. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. - Observed both the garbage and cardboard dumpsters to have missing drain plugs. REPEAT.

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 a missing ceiling tile and one ceiling tile askew, leaving a large gap in the ceiling, in the back kitchen area. 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 a heavy accumulation of soda syrup on the floor in the soda system room adjacent the restrooms.

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

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed employee pick soiled item up off ground then proceed to handle clean single-service gloves for food preparation. Observed employee turn off faucet with bare hands after washing. CDI, employee rewatched hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed beverage dumped in handwashing sink. CDI by instruction. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no disposable towels provided at handwashing sink near restroom and hand dryer not working in restroom. CDI, disposable towels supplied.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed chili thawing in rinse vat of 3 compartment sink. CDI, chili relocated to refrigerator to thaw under refrigeration.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple fruit flies.

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 box of single-service cups stored on ground.

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 dumpster doors and lids open. Repeat. Observed drain plugs missing from dumpsters. Repeat.

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 packaged employee food stored on prep table .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a wet wiping cloth inside of the front hand sink. CDI - Item was removed.

4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial build-up inside of the ice machine chute.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings being held at 118 degrees. CDI - Items were reheated to 165. Repeat. No escalation in points due to item being sold or discarded within four hours.

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 packages of food with no date marks in the under counter cooler. CDI - Owner labeled items from when they were thawed. Repeat

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . No thermometer available at this time. 10-day verification required.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No Quat test strips available at this time. 10-day verification required.

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. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed open dumpster doors, missing drain plug, mattresses and garbage bags around the dumpster enclosure. Repeat.

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

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed PIC handle trash, wash hands, however at the end of the procedure the PIC used bare hands to turn the faucet off this action recontaminates the hands. CDI- education was provided and ehs observed proper hand washing. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 6-301.11 Provide soap for handwashing at each handsink. -Pf REPEAT- 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed back hand sink blocked with a pressure washer and EHS unable to wash hands at this sink. Observed back hand sink and front hand sink without paper towels. Observed back hand sink and mens bathroom hand sink without soap. CDI- PIC moved pressure washer away from back hand sink. EHS provided paper towels and soap at all hand sink without these items.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed dispenser nozzles for ice drinks soiled with dark build up.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed mini beef taco, chicken log, and burrito below 135F. CDI- PIC voluntarily discarded the items. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 ground beef log and hot dogs without a date. PIC stated items were opened yesterday. EHS observed RTE egg with a prep date of 11/9. CDI- PIC was able to back date the items from yesterday and voluntarily discarded the egg. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed employee prep foods while wearing bracelets on the wrist.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. REPEAT- 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. -REPEAT- Observed no trash can near back hand sink. Observed drain plugs absent from outside dumpster. Observed outside dumpster lids and doors open and not in use.

REPEAT 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC ServSafe has expired. Obtain certification. 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 soap dispenser empty at back handwashing sink by warewashing. CDI-Soap replaced. 6-301.14 Post a handwash sign at each handsink. Observed handwashing sign missing at women’s restroom handwashing sink. CDI-Signage provided by EHS.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple drain flies in back warewashing area. Keep working to prevent and eliminate pests.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on counter. PIC filled up sanitizer bucket and placed cloth in solution. CDI

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 some cleaning and ice buildup needed in front small reach-in freezer.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Cardboard dumpster missing drain plug. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Lids missing from garbage dumpster.

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 with no CFPM. -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 cleanup procedures for vomit and diarrhea. REPEAT VIOLATION -1-

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 . Observed several plates of chicken wings in the hot holding unit below 135F. Per PIC, chicken wings were reheated less than an hr ago. CDI: chicken wings were allowed to reheat to 165F and above. -1.5-

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 thin probe thermometer. VR within 10 days. -0.5-

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 facility with no cleanup procedure for vomit and diarrhea. CDI: EHS discussed with PIC and provided another copy via email. REPEAT VIOLATION -0.5-

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 by the 3 comp sink inaccessible. CDI: PIC reorganized and made it accessible during inspection. -1-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food with no head coverings. -0-

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 cleanup procedures for vomit and diarrheal events. CDI: EHS discussed with PIC and emailed a copy of a cleanup plan to email on file. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed boneless chicken and chicken wings temping below 135F. CDI: items were reheated to 160F and above. -1.5-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed containers in hand sink, and boxes were blocking the hand sink adjacent to 3-comp sink. CDI- items were removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pico de Gallo stored above 41 F at serving cooler near hotdog station. CDI- PIC will look at placing pico on TPHC. Pico was discarded. REPEAT (half points since no points were taken at last inspection).

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Provide hair restraints for employees when they are preparing food. CDI- hair restraints were provided. (0 points).

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp wiping cloths not stored in sanitizing container in-between use. CDI- wiping cloths were stored in sanitizing container.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both dumpster doors were open at time of inspection. CDI- dumpster doors were closed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels were present at handsink near heating area. CDI- Paper towels were placed at hand sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage dogs and chicken taquitos that were held below 135 F. PIC stated that the items were made 30 minutes before inspection. CDI- Items were reheated to proper temp.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico de galo stored above 41 F. CDI- pico de galo was discarded per management.

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 Items near front counter were not stamped with time in and time out. PIC stated that she just placed items on display but did not stamp them due to large amount of customers at the time. CDI- PIC labeled items.