7 ELEVEN #38721

REPEAT. 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty. (-1)

REPEAT. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed commercially reheated taquitos, hot dogs, and egg rolls stated to be in hot holding on rotisserie roller between 114F-133F. CDI- Food reheated to 165F. Heat setting on rotisserie warmer increased. EHS points out pattern of repeat violation to PIC and advises using the warmer setting daily. Permit action or risk control may result if not in compliance at the next inspection. (-3)

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed stacked of thawed ready to bake pizzas in bottom of display case between 43-45F and ham and cheese sandwiches at 43-44F on shelf above. PIC explained foods were last verified at 41F last night. EHS advised PIC not to block air flow with over stacked pizzas on bottom. Repair display case if it cannot maintain TCS foods at 41F or below. CDI- Sandwiches voluntarily disposed, pizza’s rapidly cooled in RIF. (-1.5)

3-306.11 Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING; counter, service line, or salad bar FOOD guards; display cases; or other effective means. P Observed unwrapped apples in grab and go. Apples do not meet the exception for whole, raw fruits intended for consumer peeling or washing. Wrap apples on display to protect from contamination. CDI- Apples removed from area for wrapping. (-0)

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test strips for chlorine when quat is in use at 3 comp sink dispenser. CDI- PIC orders quat strips. EHS provided strips for use the next few days. PIC should send photo of strips to EHS upon arrival for verification. (-0.5)

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plastic containers stored as clean with labels still on them. CDI PIC put containers in the 3 comp sink to soak off labels. 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 buffalo wings and buffalo chicken kabobs hot holding below 135F inside hot case. CDI: PIC stated that they were put in the case about 30 minutes ago. Wings were reheated to 148 and kabobs were discarded. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed an open box of egg rolls in the lowboy cooler above 41F. PIC stated they were opened yesterday. 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed an open box of egg rolls in the lowboy cooler not date marked. PIC stated it was opened yesterday. CDI PIC voluntarily discarded because the egg rolls were also above 41F. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical spray bottles stored on counter with gloves used to handle food. CDI PIC moved gloves.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food commingled with customer food in the lowboy cooler. CDI PIC moved employee food.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with an expired Food protection manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed facility unable to provide written employee health policy. CDI: EHS provided policy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink being used to water plant. CDI: Plant was removed.

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed buffalo wings hot holding below 135F inside hot case. Other items in case were 135F or above. CDI: Wings were voluntarily discarded. Points remain the same due to improvement from last inspection. 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 .

REPEAT 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 build up of food debris in bottom of reach in freezers. Clean as needed.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager onsite during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed plastic container holding scrubbers being stored inside hand sink near 3 compartment sink. CDI: Container was removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken wings and chicken nuggets hot holding in case below 135F. PIC stated they have been experiencing issues with the unit. Observed multiple Buffalo chicken rollers, sausage rollers, egg rolls, taquitos hot holding on rollers below 135F. Roller unit was turned on low. Chicken wings and nuggets were voluntarily discarded, chicken rollers, taquitos, sausage roller and egg rolls were reheated to 165F. VERIFICATION REQUIRED. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pico, diced tomatoes and taquitos in small prep top/unit near rollers above 41F. Ambient air of unit was 48F. VERIFICATION REQUIRED. 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 .

REPEAT 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 build up in bottom of reach in freezers. Clean as needed.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM on site during inspection - REPEAT -

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 two (2) 2-gallon containers of whole milk and 2% milk with out of date labels on milk at expresso dispenser. -CDI-PIC discarded milk and replaced with new milk 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 .

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 on inside of coolers and gaskets with food debris and build up as well as at drink dispensers with syrup splatter.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM on site during inspection - REPEAT -

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf - Observed Brillo pads stored at back hand sink beside 3 compartment sink. CDI- PIC removed items and sanitized hand sink. REPEAT VIOLATION-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed various hot items on the hot roller grill below 135 such as buffalo chicken taquitos, pork egg rolls, and various taquitos (refer to temperature chart). When I asked PIC why items were not maintaining temperature PIC stated that they don’t like when the items get too brown or start to over cook. EHS observed roller grill at the lowest setting with the light no longer turned on indicating that the heat may not be on. EHS recommended adjusting temperature to the medium setting which was the recommended temperature setting for the roller grill which cuts the grill light on and the PIC turned the temperature and light back off. EHS asked PIC to call the certified food protection manager which is is their store manager to ask for the recommendation. store manager stated they intend to keep the roller grill on the medium setting to keep the items hot. They have had issues recently with new employees adjusting the equipment and they should not be.CDI-with store managers approval temperature was adjusted to medium setting and items were reheated above 165 for hot holding. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC preparing food without head covering.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - PIC present lacks food protection manager certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf - Observed two cans stored in hand sink up front and Brillo pads and pumps for chemical dispensers stored in hand sink in back. - CDI - PIC removed all items stored in hand sinks. 6-301.14 Post a handwash sign at each handsink. - Observed hand sink in men’s restroom lacking required signage. - CDI - EHS provided PIC with required signage, and PIC posted signage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed pizzas stacked 4-5 high in grab-n-go case holding above 41F (see temperature chart). - CDI - Per PIC, pizzas were placed in unit this morning around 8AM. PIC removed pizzas and placed in reach-in freezer to quickly cool. EHS recommends not stacking pizzas more than 2-3 high and keeping pushed back in unit or placing pizzas on TPHC. EHS provided PIC with TPHC written procedures form. 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. - REPEAT - Observed food residue and debris on counters under beverage machines, on the top interior portion of microwaves, and on the interior of reach-in refrigeration/freezer units. Clean and increase cleaning frequency to maintain clean.

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

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 without certification.

Repeat: 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at front hand sink and in men’s restroom. CDI, soap provided. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed container of cleaning utensils stored in basin of hand sink in back. CDI, items removed. Repeat: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in back. CDI, paper towels provided.

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 items at hot bar hot holding below 135F. CDI, items discarded by PIC.

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 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 . Observed no date mark on packages of Taquitos, buffalo rolls, and milk. Employee states items were open today. CDI, items date marked.

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 soiled interior of microwaves. Need cleaning.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed soiled toiled at men’s restroom. Need cleaning.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed refuse around dumpster. Need cleaning.

Repeat: 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 procedures. CDI, documents provided.

Repeat: 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink near 3 compartment sink. CDI, soap provided. Repeat: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink near 3 compartment sink. CDI, paper towels provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 pico cold holding above 41F. PIC states item was opened 6AM. CDI, Item discarded by PIC.

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 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 . Observed 1/2 gallon milks with no date mark. PIC states items were opened yesterday. CDI, items date marked.

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 without food protection manager certification.

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 procedures. CDI, EHS educated PIC on requirement.

Repeat: 5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed utensils blocking access to hand sink in back. CDI, items removed. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand wash sink in back and customer restrooms. CDI, soap provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in back. CDI, paper towels provided.

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 broken soap dispenser at front hand sink. Need repaired.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC stated they do not have employee health policy for continued training / knowledge after initial hire. CDI - EHS provided educational material on employee health.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed front handsink blocked by utensils upon entering facility. Observed sponges and towels inside back handsink. CDI - All items removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa holding at 50F in flip top unit; salsa was double panned. CDI - Salsa dropped down into lower portion to reach cool air for proper temperature.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed food contact surface of tongs stored on dispenser lines at 3 comp sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed inside areas of reach in freezers with heavy food debris. Increase cleaning frequency.