7-ELEVEN #38863A

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. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Hand Drying Provision (Pf) No paper towels at back hand washing sink. CDI - PIC placed paper towels beside hand washing sink.

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) 1 soda nozzle had heavy buildup on it and needed to be cleaned. Clean soda nozzles at a frequency necessary to maintain them clean. CDI - PIC cleaned soda nozzle during inspection. 0 pts.

3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) 1 opened box of chicken for roller grill was not labeled with prep date. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days of preparation. CDI - PIC discarded chicken. 0 pts.

3-306.11 Food Display - Preventing Contamination by Consumers (P) Chicken wings, mini tacos, and pizza are in grab and go hot holding case and the containers are not covered. Place food in packaging that protects the food from potential contamination by consumer, or lock front doors so employees have to give consumers the food. CDI - PIC closed doors and employees will give customers the food.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during time of the inspection. REPEAT

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 employee food shelf above retail food shelf in the lowboy cooler. CDI PIC corrected storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa cold holding at toppings bar above 41F. CDI PIC voluntarily discarded REPEAT Points not escalated due there being only one item with a temperature violation throughout the entire facility. 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during time of the inspection. One employee who has their ServSafe was not working the shift today. A CFPM shall be present at the facility during all hours of operation. REPEAT VIOLATION. 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 the facility having a bodily fluid clean-up kit, but no written procedures for employees to follow to reduce the spread of these events. CDI: EHS provided a vomit and diarrhea clean-up written procedures handout to PIC for compliance. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pre-cooked taquitos cold holding in the lowboy of the customer self-serve area temping above 41F. Observed container of sauerkraut cold holding in the lowboy behind the register area above 41F. CDI: PIC voluntarily discarded both food products. 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 is not been labeled, or if the label is incorrect. -P Observed one container of sauerkraut that was past it's expiration date (3/19). CDI: PIC tossed sauerkraut. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled spray bottle stored in the chemical storage rack near the 3-compartment sink. CDI: PIC labeled the spray bottle.

3-306.13(B)(C) Consumer self-service operations shall have utensils or effective dispensing methods to protect the food from contamination and be monitored by trained food employees.-Pf Observed a pair of tongs used to scoop commercially made pickled jalapenos, fully submerged in the food product at the cold holding toppings bar of the customer self-serve area. Keep area monitored by staff to prevent contamination.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee actively engaging in food prep without a hair restraint. All employees engaging in food prep need a hair restraint to prevent contamination.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple wet wiping cloths stored on the partitions of sinks throughout the facility. In-use wiping cloths must be held in sanitizer buckets.

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 two stacks of single-use boats and one stack of single-use pizza slice boxes stored without a protective package/barrier, right-side-up, and the make line. CDI: Single-use articles were inverted to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed one coffee machine in disrepair. Observed one light strip falling off on the inside of the reach-in freezer in the back room. Observed a loose faucet at the front handsink near the register. Repair equipment.

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 soiled handles of the lowboy freezer and reach-in freezer in the back room, and soiled gaskets in the reach-in freezer. Observed spilled creamer residue on the interior surface of the lowboy cooler. Increase cleaning frequency. REPEAT VIOLATION.

5-205.15 Maintain a plumbing system in good repair. Observed a heavy leak at the ice chute of the soda fountain. Repair leak.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken nuggets and buffalo chicken bites hot holding in display case below 135 degrees F. CDI: PIC stated that the food items were placed less than an hour prior to the inspection, and had food employee reheat food items to above 135 degrees F. REPEAT VIOLATION. 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. Observed soiled gaskets in reach-in coolers/freezers, and non-food contact surfaces of customer self-service area needing to be cleaned. CDI: PIC had food employee clean surfaces during time of the inspection. REPEAT VIOLATION. Note: Points not deducted since PIC had corrected this early on during the time of the inspection.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors kept open during time of the inspection. CDI: PIC closed doors. REPEAT VIOLATION.

REPEAT VIOLATION: 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC on site not certified. PIC with CFPM not present. -1-

REPEAT VIOLATION: 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed employee utilize hand washing station to wet disposable towel. CDI - Employee educated on usage of hand washing station. No escalation of points due to notable improvement. -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed visibly soiled food dispenser stored as clean on drain board with other clean utensils. CDI - Utensil removed to be washed, rinsed and sanitized. -0- 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 135 F or above. - P. Observed sweet & sour chicken hot holding in display case between 113-131 degrees F. According to food employee, product was placed into hot holding 30 minutes prior to inspection. CDI - Foods reheated > 135 degrees F. -1.5- 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 various containers of chicken bacon ranch croissants being held past expiration date of 6/20/24. Also observed several opened containers of egg rolls, beef franks and rollers without first use dates. CDI - EHS and PIC reviewed FIFO procedures and compliance was made by voluntary discard of expired foods. -1.5- 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.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door propped open by large cone. Door closed by end of inspection. Upon further investigation, EHS observed door unable to fully close. Repair. REPEAT VIOLATION: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small gnats and large flies present throughout facility. PIC advised that RenToKil pest control has been contacted for services. -1-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed stacked boxes containing condiments stored on the floor behind the front counter. CDI - PIC removed for compliance. -0-

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 food containers behind front counter and under hot dog rollers stored facing upwards. CDI - PIC interverted containers. -0-

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 general cleaning needed on reach-in unit gasket under condiments station and non-food contact surfaces of chili & cheese dispenser. Increase cleaning frequency to prevent residue accumulation. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both recycling and dumpster sliding doors left open. -0-

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 general cleaning needed on walls behind/above soft drink syrup station in back room and floors between and under equipment. -0-

6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal foods stored above and with resale goods inside reach-in unit. CDI - Personal foods separated. -0-

REPEAT: 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC on site not certified. PIC with CFPM not present. -1-

REPEAT: 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee restocking cigarette cartons and switch to clean single-service gloves without washing hands. CDI - Employee educated and hands washed. -4-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed container of hand washing soap stored inside of back hand washing sink basin. CDI - Container removed. REPEAT: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed back hand washing sink with no disposable towels. CDI - Towels provided. -1-

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method. - P. Observed a food employee wet a napkin and use it to clean off food prep counter. CDI - Employee educated. Quaternary solution measured at 200 PPM was utilized to sanitize prep counter. -1.5- 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.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple ants crawling on floor under back hand washing sink. -0-

3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed tongs used for hot dogs not cleaned since previous day at hot dog station. CDI - Utensil and storage container relocated to 3-compartment sink. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC on site not certified. CDI by instruction. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 2 food employees pick up soiled item from ground and handle clean single-service gloves without asking hands. Observed a food employee turn faucet off with bare hands after hand washing. CDI, employees washed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed back hand washing sink with no disposable towels. CDI, towels provided.

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 clean single-service pizza boxes stored on ground.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed restroom toilet seat soiled.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster door left open and drain plug missing.

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. PIC on site not certified. CDI by instruction.

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed 2 hand sinks with no soap in dispensers. CDI, soap supplied.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. For more information please visit: http://meck.co/FoodSafety 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 . Observed tongs in use for hot dogs not cleaned since previous day at hot dog station. CDI, tongs relocated for cleaning. Observed interior of microwaves soiled. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure

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 hot dogs, taquito and buffalo bites cold held between 43-45 degrees F from previous day in prep cooler near hot dog station. CDI, foods voluntarily discarded. Long term compliance visit needed to ensure calibration of low reach in cooler. Repeat.

4-501.11 Maintain equipment in good repair. Observed water running due to bad sensor in women’s restroom. Repair.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing from dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed some dumpster doors left open.

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 some general cleaning on floors and counter surfaces.

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 - REPEAT - PIC does not hold a certified food protection manager certification.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. - REPEAT - No employee health policy in place at time of inspection. - CDI - EHS discussed employee health policy with PIC. EHS provided copy of employee health policy form and educational poster to PIC.

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 - REPEAT - Observed facility without written procedures for responding to a vomiting or diarrheal event. CDI-EHS discussed the requirement of having written procedures and provided PIC with the state’s example written procedure and poster for vomit and diarrhea clean-up. EHS recommends facility review document with all employees and purchase or make a kit. Maintain written procedures in facility for employee and inspector review.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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. - Observed sticker residue on dishes stacked clean. Remove sticker residue during cleaning process. - CDI - PIC moved dishes with sticker residue to 3 compartment sink to be re-washed.

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 sliced American cheese, hot dogs, and buffalo chicken wraps holding above 41F in two reach in coolers (see temperature chart). PIC voluntarily discarded items. - VR - Verification required within 3 days to ensure cold holding equipment has been repaired. Observed milk holding above 41F at milk/creamer station cooler (see temperature chart). PIC voluntarily discarded milk. EHS recommends placing milk on time and provided EHS with TPHC form.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. - Observed thermometer used for creamer/milk station to be broken and thermometers on outside of refrigeration units to be inaccurate. Replace broken thermometer and provide thermometers for inside refrigeration units to ensure temperature reading accuracy.

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. - REPEAT - Observed residue on drink counter. Increase cleaning frequency to prevent residue accumulation.

2-102.12 (A) Certified Food Protection Manager EHS observed no certified food protection manager present during initial inspection. Establishment has 180 days from the date (10/11/2021) the transitional permit was issued to obtain a certified food protection manager. A certified food protection manager is required during all hours of operation.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Employee health policy does not include salmonella (nontyphoidal). CDI - EHS educated and provided PIC an updated Employee Health Agreement Acknowledgement form to inform food employees. EHS discussed employee health policy in general with PIC and food employee.

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 without written procedures for responding to a vomiting or diarrheal event. CDI-EHS discussed the requirement of having written procedures and provided PIC with the state’s example written procedure and poster for vomit and diarrhea clean-up. EHS recommends facility review document with all employees and purchase or make a kit. Maintain written procedures in facility for employee and inspector review.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed back prep area hand sink with soap bottles stored in it. CDI - PIC removed all items.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings hot holding in warmer cabinet below 135F. PIC voluntarily discarded food item. EHS discussed with PIC that food items shall be maintained at 41F or below, 135F or higher, or they may have the option of using Time as Public Health Control (TPHC) for food items such as chicken wings and pizza. EHS provided PIC with the updated TPHC form to review and complete if they decide to use TPHC. Verification visit no later than 10/28 to determine how facility will move forward with hot holding procedures.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed food wraps, pizza containers and customer bags stored directly on floor in cook area. CDI -PIC stored all items off of the floor.

4-501.11 Good Repair and Proper Adjustment - Equipment Observed one of three refrigeration units with an ambient temperature above 41F. PIC informed EHS that the unit was done at the beginning of the inspection and stated they are working with 7-Eleven (previous owner) to have it repaired or replaced. Repair or replace the refrigerator as soon as possible. Establishment can operate with the additional cold holding units they have available at the establishment.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed accumulation of food residue everywhere and debris within customer microwaves. Increase cleaning frequency to avoid build up.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed outdoor dumpster without a drain plug. Install a drain plug at dumpster.