7-ELEVEN #35561

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager. REPEAT*** (1 pt) 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 no employee health policy agreement on site during the inspection. -CDI- EHS provided copy. (1 pt) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 accumulation of residue and debris in some of the harder to reach areas such as behind the soft drink syrup storage area. Increase cleaning frequency. REPEAT*** (0.5 pts)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during the inspection. REPEAT*** (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed creamer at 45F in the cold holding dispenser. -CDI- Respective food employee voluntarily discarded the creamers. REPEAT*** (3 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 .

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 accumulation of residue and debris in some of the harder to reach areas such as behind the soft drink syrup storage area. Increase cleaning frequency. (0 pts)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty during inspection. PIC had a ServeSafe that has expired. REPEAT*** (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed creamer and half and half above 41F while said to be cold holding. PIC voluntarily discarded the creamer as well as the half and half. VERIFICATION REQUIRED for the cold holding unit. (1.5 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 .

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in the female restroom. Provide a covered waste bin in the female restroom. (0 pts)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed the PIC on site to have an expired ServSafe certificate and no other employee possesses a CFPM certificate. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P - Observed the PIC handling dirty dishes in the wash basin of the 3 compartment sink and then immediately move tongs stored as clean on the racks above the 3 compartment sink. CDI - EHS intervened and provided education on when it is necessary to wash hands. Contaminated tongs were placed in wash basin to be W/R/S. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed the PIC wash his hands then proceed to touch the handwash sink facets and the paper towel dispenser without a barrier to protect the clean hands. CDI - EHS provided education on proper handwashing procedure and observed PIC properly wash his hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed metal insert containers stored as clean on the racks above the 3 compartment sink to be contaminated with old food debris and sticker residue. CDI - PIC placed in wash basin to be 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 .

3-501.18 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 the bags of half & half in the coffee station milk dispenser to be date marked for 14 days. PIC stated it was 7-Eleven corporate policy. EHS informed the PIC that without documentation stating that the item is shelf stable/nonTCS then it must be labeled for 7 days, per the food code. REPEAT. CDI - Item was observed with a prep date of 3/4/25, PIC corrected discard date to 3/10/25. 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. - Observed stacks of single service hot dog and pizza to go boxes stored on the counter with their food contact surfaces face up.

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 the exterior of the ice shoot, interior of the lowboy refrigerators behind the counter, and the metal plate around the top of the soda dispenser nozzles to be covered in an accumulation of food debris/grime.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. - Observed the drain plug to the left dumpster to be broken/partially missing. REPEAT.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present is certified.

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 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed two employees done gloves without washing hands in between tasks such as handling money and equipment. Observed two employees wash hands for a total of 5-8 seconds. CDI - Employees were stopped and educated on when to wash and proper hand washing techniques.

6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign in the employee restroom.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed a large amount of microbial growth inside of the drink machine ice chute.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 53 degree whole milk in the creamer dispenser. CDI - Item was voluntarily discarded. Dispenser will not be used until it is repaired.

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 Observed open cheese dispenser bag without a date mark. CDI - Employee dated during inspection. Improvements made from previous inspection. 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 Whole milk dispenser bags are currently date marked for 2 weeks. No documents are available stating that these items are shelf stable. Items were voluntarily discarded.

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

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash can in the employee rest room.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed a broken drain plug on the left side dumpster.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed cleaned plastic containers stacked with intact sticker residue. REPEAT. CDI - PIC removed containers 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)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed half and half in dispenser at 50 F. CDI - PIC voluntarily discarded half and half. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed milk and half and half in dispenser without date marks. PIC stated these are held for 2 weeks. Observed sauerkraut in prep top without date mark. Observed American cheese, hotdogs, and taquitos in low reach in without date marks. CDI - PIC dated hotdogs and taquitos and voluntarily discarded all other foods. 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)(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 hot food on TPHC without a time stamp. CDI - PIC voluntarily discarded all food below 135 F.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee working at the cash register and dawned on new gloves without washing hands before working with food. CDI: EHS intervened and hand employee rewash hands before donning on gloves. -2- 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee recontaminate hand by turning faucet off with bare hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Upon arrival, no paper towels were available at the hand washing sink at front of house. CDI- Paper towels provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed some plastic containers with build up from previous uses still left attached. CDI- Dishes were moved to 3 comp sink to be washed, rinsed, and sanitized again. 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 torn gasket of prep reach in door near the turbo chef. Recommend to replace.-1.0- 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 and debris on multiple non food contact surfaces: RIF next to turbo chef, counter tops in and around turbo chef and rollers.

2-102.11 (A) - (C )(1), (4)-(16) 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 the operation of the food establishment. -Pf. Observed priority item violation of hot holding and date marking, PIC was not a food certified protection manager and PIC was unable to answer EHS questions related to operation of food establishment. CDI. EHS provided PIC with necessary information regarding priority item violation. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

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 with no CFPM. Repeat

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC was unaware of any health policy. CDI. EHS provided education and basic health policy sample. For more information on employee health policy, 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 For more information please visit: http://meck.co/FoodSafety Observed no vomit and diarrhea written cleanup procedures. CDI: EHS provided a copy to PIC. REPEAT VIOLATION -0.5-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a food equipment rollers for hot roller stored in the hand sink by the turbo chef. CDI: items removed. REPEAT VIOLATION

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tacos in hot box holding below 135F. CDI. PIC voluntarily discarded item. 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 .

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 Taquitos opened in RIC with no date mark, PIC unable to determine when item was opened. CDI. PIC voluntarily 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Observed torn gasket of prep reach in door neat the turbo chef. Recommend to replace. Observed missing bracket on top shelf of RIC next to turbo chef. Needs replacement. 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 and debris on multiple non food contact surfaces: RIF next to turbo chef, counter tops in and around turbo chef and rollers.

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 with no CFPM. -1-

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 and diarrhea written cleanup procedures. CDI: EHS provided a copy to PIC. REPEAT VIOLATION -0.5-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a pair of tongs, tray, and pizza slicer stored in the hand sink by the turbo chef. CDI: items removed and placed in the 3 comp sink. REPEAT VIOLATION -2-

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 hot dogs, taquitos, egg rolls, and sausage links hot holding at 112F-118F on the hot roller station. CDI: voluntarily discarded. REPEAT VIOLATION -3-

4-501.11 Maintain equipment in good repair. Observed torn gasket of prep reach in door neat the turbo chef. Recommend to replace. -0-

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC during inspection. -1-

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 CPFM during inspection. -1-

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 with no written cleanup procedures for vomit and diarrheal events. CDI: EHS discussed with PIC and provided a copy via email. -0-

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee working at the cash register and donned on new gloves without washing hands before working with food. CDI: EHS intervened and hand employee rewash hands before donning on gloves. -2-

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed flat metal spatula stored in the hand sink. CDI: item removed. REPEAT VIOLATION -2-

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 skewered chicken hot holding at 118F. CDI: employee reheated to 208F during inspection. -1.5-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food with no hair restraint. REPEAT VIOLATION -0.5-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a pan of knives and pizza pan stored in the hand sink by the TurboChef equipment. Ensure hand sinks are to be used for hand washing only. CDI: items were taken to the 3 comp sink -1-

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. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat test strips available at facility. VR within 10 days to ensure quat test strips are provided. -0.5-