7-ELEVEN #41352

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one in establishment with food manager protection certification. PIC stated two managers are scheduled to taking their exam in the near future. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Observed PIC and food employees unable to fully answer questions related to employee heath, symptoms or illnesses. CDI - EHS educated PIC on illnesses and symptoms and provided employee health documentation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 2 dishes with visible food debris stored as clean. CDI - moved to 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemicals, stored above single service items on shelving. CDI - PIC moved the chemical to prevent contamination.

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 vomit diarrhea. For more information 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 handwashing sink. CDI - hand towels provided.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer not coming out at Proper concentration. PIC called eco lab to fix sanitizer. EHS will return by 4/9/26 to verify sanitizer is coming out at proper concentrations. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 egg rolls opened yesterday without date marking. Observed date, marking stickers date marking for eight days. CDI - PIC added new dates to all items to indicate 7 days. 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 floors with build up of food debris around establishment and under equipment.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection - certificate expired. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed torn gasket on reach-in freezer behind front counter.

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/food splash on floor in walk-in cooler.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM on duty during this inspection. 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 large roller/stand blocking hand sink. CDI..Item was removed. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed debris in hand wash sink.. CDI. Sink was cleaned out. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few utensils and container with food debris stored as clean. CDI..Items were moved to 3 comp sink to 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored directly on floor.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observe employee after washing hands use clean hands to dispense paper towels.. CDI.EHS educated facility about hand washing.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed cloth in front hand sink. CDI..Towel was removed.REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pizza and wings below 135. CDI..Items were voluntarily 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 .

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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Squeegee observed in back hand washing sink. Do not store items in hand washing sinks. CDI - PIC removed squeegee. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 5 portions of chicken wings and 1 slice of pizza were below 135F in hot holding. TCS foods in hot holding shall measure at least 135F. CDI - Chicken wings reheated to above 165F and pizza slice 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employees preparing food with bracelets/watches on wrists. Food employees must not wear jewelry on their hands or wrists. REPEAT

4-501.11 Maintain equipment in good repair. Replace torn gasket on door of reach-in freezer. REPEAT. 0 pts.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Some buildup on nozzle of soda machine. Clean soda nozzle. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 1 cheese pizza measured 118-123F in hot holding. TCS foods in hot holding shall measure at least 135F. CDI - Pizza 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee was cooking pizza with no hair restraint. Food employees must wear a hat or hair net. 0 pts.

4-501.11 Maintain equipment in good repair. Replace torn gasket on reach-in freezer door. 0 pts.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC is not a CFPM. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cloths stored in handsinks. CDI - Cloths were removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken on a stick hot holding at 130 F. CDI - Chicken stick was voluntarily discarded. *Food is kept on timer as well as hot held. Facility does not have TPHC or TILT procedures for this process as it is for quality control. EHS suggested getting TPHC procedures for hot box. 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 .

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed unpackaged food in warmers with self service doors that opened to allow customers to grab the food. CDI- Doors were made inaccessible for self service. Permit action can be taken if repeated on future visits.

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 facility is missing nontyphoidal salmonella from the Employee Health Policy. CDI - EHS discussed additions to the Employee Health Policy and provided PIC with updated information. 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 facility is missing vomit and diarrhea procedures for cleaning. CDI - EHS discussed requirements and sent state plan. REPEAT.

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 facility is missing nontyphoidal salmonella from the Employee Health Policy. CDI - EHS discussed additions to the Employee Health Policy and provided PIC with updated information.

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 is missing vomit and diarrhea procedures for cleaning. CDI - EHS discussed requirements and sent state plan.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed large scrub brushes in handsink. CDI - Brushes were removed. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed taquitos and egg rolls hot holding below 135 F. CDI - Employee stated he had placed food out about an hour ago. Employee observe the rollers the food was on was not on high enough and moved the food back on the rollers behind the unprepared section to reheat. REPEAT.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed unpackaged food in warmers with self service doors that opened to allow customers to grab the food. EHS discussed previous inspection information with managers stating further observation of this would cause permit action. PIC was new and was unaware of this information from the previous inspection. CDI- Doors were made inaccessible for self service. Permit action shall be taken if repeated on future visits. REPEAT.

5-205.11 Maintain access to handsinks. Observed items stored in the hand sink. CDI removed. 6-301.11 Provide soap for handwashing at each handsink. -Pf observed hand sink at 3 comp sink without hand soap. CDI added soap.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings stored in display warmer < 135F. CDI by discard. PIC adjusted temperature setting on unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed coffee creamer stored in cold well on island counter > 41F. CDI- cold well packed with ice. Observed creamer at 40F.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 7-201.11 Store toxic materials to avoid contamination. -P Observed window cleaner stored in unlabeled spray bottle and stored above rinse compartment of 3 compartment sink. CDI - PIC discarded cleaner.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed unpackaged food stored in self-service display warmers. CDI- PIC has made customer side inaccessible by disabling doors on the warming units. Continued observed violations will result in permit action by MCHD.