QUIKTRIP #1011

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side doors of both dumpster units open. Keep dumpster doors closed when not in use.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - Plastic container with plastic sticking to the inside of container and spoon with dried food debris. *CDI - PIC placed items into 3 comp sink to be washed rinsed and 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 .

4-501.11 Maintain equipment in good repair. *Observed - Heavy ice build up in standing RIF. Unit possibly exposed to a leak.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf- *Observed - Dollie and trash can blocking back area handsink. *CDI - PIC removed dollie and trash can from in front of handsink making accessible.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Cut grilled chicken, Sliced Turkey, Sliced Ham, and sliced cheese above 41F. *CDI - PIC voluntarily discarded items. 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 - Debris build up inside of Standing RIF and inside of 2 door section of sandwich station. NOTE: Points remain the same due to severity.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed pizza slices with the time 2:25PM had expired. CDI - Food handler discarded.

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 Facility has two max/min thermometer but the batteries are dead. Replace the batteries. Verification visit required in 10 days to ensure compliance.

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. Upright freezer (back area) interiors are accumulating food debris. Clean and maintain.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple stacks of plastic containers with sticker residue on outside, not properly cleaned. Current storage has food contact surfaces contacting outsides of containers with sticker residue, not properly cleaned. CDI- dishes removed for cleaning, EHS discussed process of cleaning 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 1x chemical cleaner bottle with no label. CDI- bottle labeled as glass cleaner.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped during inspection, open air ways for potential insect entry. REPEAT. Note: facility has fixed large gap from previous inspection. Just needs to keep door fully shut and sealed. Points left at half demerit. CDI- door shut.

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

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 red bucket of sanitizer on floor. EHS discussed with PIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed three meat pizza slices being held in hot box below 135F. CDI PIC voluntarily discarded pizza 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed large gap under back door.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of napkins and single-service items on floor in storage room.

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 scoopers touching sausage and mac n cheese. CDI PIC lifted handles above the food

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 in back storage area with large amount of sticky residue and debris.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed box and other items stored in handsink in dish area. CDI - Box and items were moved.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed detergent or soap in bucket labeled sanitizer. CDI - Bucket was emptied.

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 debris on coke slushie machine. Needs cleaning.

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 on floors throughout kitchen. Needs cleaning.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed drinks in the second WIC on 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 cups stored on the floor underneath the soda machines. EHS pointed out they are literally on the floor, PIC moved cups and added a make shift shelf.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown solution. CDI- Discard by PIC

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers on the drying rack.