7 ELEVEN 35547C

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active certification. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Soda nozzles and ice chute of soda machine have buildup on them and need to be cleaned. Clean soda machine and ice chute more frequently. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Hot dogs, taquitos and buffalo chicken on roller grill measured 118-130F. PIC states that the roller grill is not functioning properly. CDI - PIC stated items were put on roller grill at 6AM. PIC has agreed to use TPHC until the roller grill is fixed. PIC will discard the roller grill items every 4 hours and will mark the start times on the roller grill. REPEAT 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. Clean low shelves, inside refrigeration, and inside freezers. Clean these areas more frequently. REPEAT

5-501.15 Provide dumpster, waste containers that are of sound construction. Lid missing/damaged on 1 dumpster. Contact waste management company to replace dumpster. 0 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. Buildup on floors underneath and behind equipment. Ceiling and walls stained with splatter in back area. Clean physical facilities more frequently. REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee with active certification must be present during all hours of operation. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Cartons of raw eggs stored on shelf above box of sausage in bottom of small sandwich cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Employee moved eggs to bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 1 portion of potato wedges measured 125F. TCS foods in hot holding shall measure at least 135F. CDI - Employee discarded potato wedges. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Opened boxes of sausages, hot dogs and chicken were missing prep/open dates. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days. CDI - Employee placed dates on boxes. REPEAT 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No quat test strips at establishment. VR - Verification required within 10 days that establishment acquires quat test strips.

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. Clean hot cabinet and inside front freezer. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Replace missing ceiling tile in back room. // 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. Clean walls in back room. REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Opened boxes of hot dogs, cheeseburger bites, and taquitos were missing prep date labels. CDI - Employee placed open dates on boxes. REPEAT 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 .

4-903.11(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. Box of disposable cups observed on floor. Store single-use and single-service articles at least 6 inches off the floor. 0 pts.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Multi-day buildup on 3-compartment sink. Clean 3-compartment sink more frequently. 0 pts

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. Clean interiors of freezer and coolers. 0 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. Clean walls and ceiling in room with 3-compartment sink. REPEAT

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 procedures for vomit/diarrhea cleanup. -CDI- EHS provided PIC with cleanup procedures form. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 many opened packages of TCS foods in lowboy lacking a date mark. PIC stated they follow the best-by date stamped on the box, yet EHS observed best-by dates that exceed the 7-day timeframe. -CDI- PIC knew when all packages were originally opened and properly date marked them. PIC stated he will now manually write date marks on each box once they are opened. 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 .

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 ceiling above 3-compartment sink with visible dark residue, in need of cleaning. Observed floors behind/under equipment (oven, lowboys) with visible buildup, in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee purse stored above oven in front cashier area. -CDI- PIC removed item.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employees without knowledge of employee health. EHS reviewed with employees. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the back kitchen hand sink. CDI- Paper towels placed at the sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several soiled dishes stored as clean. CDI- Dishes taken back to be washed. 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 taquitos, beef roller, hotdogs holding below 135F. CDI- Warmer increased temperature to heat 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 .

4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed no functional thermometer. For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

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 single service items stored on the floor in the kitchen area.

4-501.11 Maintain equipment in good repair. Observed shelves in tall reach in freezers being held up by wires.

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 floors under equipment in need of cleaning. Observed wall across from walk in cooler in need of cleaning. Observe ceiling at 3 comp in need of cleaning.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee with active food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink in dish room. All hand washing sinks shall be equipped with paper towels. CDI - PIC placed paper towels at hand sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Hot dogs and taquitos on roller grill were 129-131F. 2 slices of pizza in warmer were 115-129F. TCS foods in hot holding shall measure at least 135F. CDI - Items discarded. REPEAT 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. Clean bottoms of reach-in cooler and reach-in freezer. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee food stored on shelf above beef patties in reach-in cooler. Do not store personal items where they can potentially contaminate food. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present during inspection with active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI 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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Hot dogs (131F), taco taquito (128F), and taquito on roller grill (128F) were below 135F. 2 slices of pizza (119-128F) were below 135F in hot holding unit. TCS foods in hot holding shall measure 135F or above. CDI - Items 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 .

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. Clean shelves underneath oven. Clean container used to store roller grill labels. REPEAT

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water measured 102F at 3-compartment sink during inspection. Facility needs to repair hot water heater so that there is at least 120F hot water available at all times. VR - Verification required within 10 days that establishment has repaired hot water.

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. Clean ceiling above soda syrup boxes and above 3-compartment sink. REPEAT

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit/ diarrhea plan. CDI- EHS left a copy of plan For more information please visit: http://meck.co/FoodSafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink blocked by cart. CDI- Cart removed.

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 upper plates of creamer machines in need of cleaning. CDI- PIC cleaned upper plates.

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 ceiling in need of cleaning in back kitchen area above soda machines.

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 no CFPM on site

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 vomit/ diarrhea plan. CDI- EHS sent plan to PIC.

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 mini tacos holding below 135F. CDI- Items placed on time. EHS advised PIC to move to TPHC for items instead of time, since items are discarded every 2 hours. EHS sent procedures.

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 upper plate of creamer machine soiled with mold/ mildew. Get cleaned.

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 near drink machine in need of cleaning in the back kitchen area.

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 vomit/ diarrhea plan. CDI- EHS sent plan via email.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mini tacos, Jamaican beef patties and wings holding below 135F. CDI- Items placed on TPHC. Items will be discarded in 2 hours.

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 upper plate of chili machine in need of cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a case of beer in the back handwashing sink. CDI- Beer removed 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the back handwashing sink. CDI- Paper towels placed at the handsink.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed drink nozzles in need of cleaning throughout

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 Observed food held for 4 hours without time stamp or procedures. PIC was using temperature control and TPHC. EHS emailed procedures.

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 lids on the floor

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed mold on the upper plates of creamer machines. Get cleaned

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 around the dumpster

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 floors heavily soiled with sticky residue. Get cleaned

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed 711 employee health policy incomplete. Policy does not include reporting of fever with a sore throat or jaundice symptoms. CDI- template employee health policy emailed to PIC with inspection.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs at hand sink in back room or in men's restroom. CDI- handwash stickers provided to PIC.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Tongs and serving utensils must be washed, rinsed and sanitized every 4 hours. PIC stated that utensils are washed each shift which may be longer than 4 hrs. CDI- by education.

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 salsa, pico, jalapenos and diced tomatoes in top of unit dated with an 8 day shelf life. All items were at less than 7 days. For compliance, items would need to be discarded at beginning of day 8 prior to operation or items should be labeled with 7 day shelf life to prevent confusion. CDI- instruction with PIC. PIC agreed to label with 7 day discard.

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 Observed procedures in place to hold all hot items using time. Procedures are not clear on how foods are marked with discard time. No times visibly noted for any items. Template procedure emailed to PIC. VR to ensure that procedures are clear and discard times are noted. Also observed breakfast sandwiches not marked with time on packaging. Sandwiches were heated less than 2 hours ago per PIC and were allowed to marked with discard time as they are only held for a maximum of 2 hours.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed some bags of garbage on sides of dumpster.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee beverage and lunchbox on windowsill above food prep space.