7-ELEVEN #35570J

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf No Vomit/Diarrhea plan on site. Left copy of this with manager. CDI For more information 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 employees turn off faucets with bare hands rather than with clean paper towel. Compliance by instruction, employees re-washed hands. 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 .

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service cups not in dispensers or plastic sleeves. Some were properly stored in plastic sleeves; need to keep all plastic sleeves surrounding cups to protect them.

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 Observed cabinets in need of cleaning. Take these on a rotating basis and clean regularly to prevent build up. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.

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

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 on hand. CDI EHS provided MCHD V + D cleanup procedures. REPEAT For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 in back next to the 3 compartment sink blocked by a box. CDI - box was moved to make hand sink accessible

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 exterior of 2 door freezer in the back room near the office.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open at time of inspection. Keep dumpster doors closed. REPEAT 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed a mattress, lawn mower and litter stored around dumpsters. Discard all items.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No one in facility has taken or passed and ANSI accredited test. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

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 on hand. CDI EHS provided MCHD V + D cleanup procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed a cup of coffee with no lid stored on top of RIC, in front of hot cabinet. Spillage of coffee could result in contamination of customer product and food.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed employee not wash hands before preparing RTE items for hot cabinets. CDI- Employee was educated about when to wash hands. Employee washed hands. 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee turn faucet off with bare hands without a barrier. CDI PIC rewashed hands and used paper towel as barrier.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at back handsink. CDI soap provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at back hand sink. CDI PIC replaced paper towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS items and ambient in RIC up front holding above 41F for an unknown amount of time. CDI PIC voluntarily discarded all items and will not store any TCS items in RIC until repaired. 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 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for TPHC items on hand. CDI PIC filled out MCHD during inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of milk that was stored above 41 F. PIC stated that items has been in the unit overnight. CDI- container of milk was 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed items such as pizza, chicken wings, and mini tacos that were on TPHC, but did not have a time in-time out stamp on them. CDI- PIC instructed employees to denature and discard product.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee preparing food while wearing a watch. CDI- employee removed watch. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing food without wearing a hair restraint. CDI- employee put on a hair restraint. REPEAT (full points).

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed several stacks of single-service trays that were not inverted. CDI- trays were inverted.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed several trash bags laying next to trash dumpster. CDI- PIC instructed employees to place bags into 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. Clean floors under equipment and in corners of back storage areas. Clean dust from ceiling around a/c vents in ceiling of restrooms. REPEAT (full points).

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee water bottle stored in refrigerator near front counter. Water bottle was stored with customer items in refrigerator. CDI water was discarded. -zero-

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 open package hotdogs that were not dated marked. Also observed opened bag of chili that was hot-holding that was opened on 8/1/24. CDI- both items were denatured and discarded into trash. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without a hair restraint. CDI- employee put on hair restraint. REPEAT (full points).

5-501.17 Provide a covered waste bin in female restrooms. Provide covered trash can in women’s rest 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 floors in corners and under equipment in back storage area. Clean splash from walls around syrup containers in back area. REPEAT (half points due to severity).

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed items like chicken wings and pizzas that were not marked for time in. PIC stated that items were changed recently. CDI- time in was marked for items. REPEAT (full points).

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees not wearing hair restraints while preparing food. REPEAT (full points).

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

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 floors in corners and under equipment in back storage area. Clean splash from walls behind prep stations. REPEAT ( half points due to no points taken at last inspection).

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No one in facility has taken or passed and ANSI accredited test. 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 ice melt container stored in hand sink next to the 3-comp sink in back of facility. CDI 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. There was not any paper towels at hand sink near the front of facility. REPEAT (full points). CDI

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed buildup of drink nozzles at drink station in the interior of unit. CDI- Areas of units were cleaned.

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 no dates of commercially processed, opened packages of buffalo chicken sticks stored in refrigeration unit. CDI- items were discarded. REPEAT (full points). Training will be scheduled with facility. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed food items that were not marked with “time in” stamps. PIC stated that items were not marked, but have been on the hotdog roller for over six hours. CDI- items were denatured and discarded into trash.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . PIC does not have (or is not aware of) a thin probe thermometer for taking temperatures of food items. VR- facility has up to ten days to provide a thin probe thermometer. REPEAT (Half points due to no points 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. Observed food employee preparing food without wearing a hair restraint. CDI- employee put on a hair restraint. REPEAT (full points)

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single-service trays stored above heat units that were not inverted. CDI- trays were inverted. REPEAT (full points).

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 exterior of cabinets, refrigeration units, and shelving located at the front counter. Clean buildup from exterior of drink nozzle at drink stations near restrooms.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed paper stuffed in commode of mens’ restroom. CDI- restroom was closed to ensure the flushing or paper. -zero-

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

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 dust from fan screens and ceiling tile in facility. -zero-

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. Facility does not have vomiting and diarrheal cleanup procedures. CDI- Inspector provided documents.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed employee not wash hands before preparing fully cooked chicken. CDI- Employee was educated about when to wash hands. Employee washed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee dumping large amounts of coffee into hand sink. CDI- Education was performed with employee.

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 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 open containers of hotdogs and taquitos that were not dated. PIC did not know when items were opened. CDI- items were denatured and discarded into the trash.

4-502.11(B) Provide accurately calibrated thermometers. 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. Thermometer was provided, but not being used in facility. CDI- PIC opened container and used thermometer.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without wearing a hair restraint. CDI- employee put on hair restraint. REPEAT (half points due to severity).

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one stack of pizza containers that were not inverted, stored on heating unit. CDI- stack of single-service trays were inverted. 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 several boxes of single-service items stored on the floor in back room. Employee stated that the truck came on Tuesday.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid was open at time of inspection. REPEAT (full points).

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. No one on duty has taken or passed an ANSI accredited test.

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 steak taquitos stored above 41 F. CDI- item was denatured and discarded into trash. -zero-

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 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 dates on opened containers of hotdogs and steak taquitos in refrigerator. CDI- items were denatured and discarded into trash. REPEAT (half points).

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed hotdogs that were not marked for time in time out. CDI- items were marked. REPEAT (half points).

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee not wearing hair restraint while preparing food. CDI- employee put on hair restraint.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Keep dumpster doors closed when not in use. CDI- doors were closed. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste and trash on the ground around dumpster. REPEAT (full points).

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 dust from ceiling tiles above food display station at front counter. -zero-

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. Facility does not have a diarrheal and vomiting procedure on hand. CDI- documents were provided to establishment by inspector.

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 food employee wash hands and cut off the nozzle with bare hands. CDI- education was performed with employee. Employee rewashed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No paper towels present at hand sink in back of facility. REPEAT (full points)

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 For more information on date marking please visit: http://meck.co/FoodSafety. Open box of hotdogs was not labeled with a date at time of inspection. CDI- hotdogs were denatured and discarded into trash.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Food near front counter was not marked with Time in-time out stamp. CDI- PIC marked food with the correct time.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed a stack of single-service trays that were not inverted. CDI- trays were inverted.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. No cap is present on backflow preventer at can wash. Item will need to be repaired before 2/16 or the permit will be revoked. 10 days VR

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster doors were open at time of inspection. Also, trash bags and other debris were on the ground by dumpster. Repeat (half points due to improvements)

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Metal pan with scrub pad in it laying on side of hand sink bowl. CDI: pan moved. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: no means of drying hands at hand sink in dish pit. Towels provided.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P: Cold pizzas placed in reheating equipment, then transferred to holding display when below 135F. Refer to temperature chart. CDI- pizzas placed back into heating equipment and reached 150F.

5-202.14 Backflow Prevention Device, Design Standard - P: Backflow device at can wash damaged. Replace. Verification within 10 days.

5-501.115 Maintaining Refuse Areas and Enclosures - C: Facility has no dumpster. Former franchisee had dumpster removed two days ago. Bags of trash placed outside of enclosure. PIC states dumpster ordered and will arrive by the weekend. Meanwhile, private contractor will be utilized to dispose of trash. Verification within 10 days.