7-ELEVEN #35582

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf, Observed hand sink in customer area without soap and towels. Even though the hand sinks in bathrooms are properly supplied, keep soap and towels at this hand sink so that customers may properly wash hands if bathrooms are full. This is the closest hand sink to food service area for customers. CDP by placing towels and hand soap here.

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 TPHC stickers for hot dogs with 4 hour time past due. CDI - Hot dogs discarded. TPHC stickers discarded.

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. Single service pizza boxes stored near handsink next to water splash. CDI - Moved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Salsa in salsa flip top cooler recorded above 41F Pizzas in WIC recorded above 41F. CDI - All foods 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one employee towel drying. Do not towel dry, air dry all dishes.

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 PICs that did not have knowledge about proper cold/hot holding temperatures, how to check sanitizer in 3 compartment sink, and that did not have a certified food protection manager certification. CDI-EHS sent PICs a list of approved CFPM courses and provided education during inspection. REPEAT. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a CFPM present upon arrival. REPEAT. 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 storage containers stored in front of handwashing sink near 3 compartment sink. CDI-PIC moved storage containers. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handwashing sink by 3 compartment sink filled with single use cups. CDI-PIC removed cups.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed boneless wings, fried and roasted wings in hot cabinet and one taquito on roller below 135F (see temp chart). CDI-PIC voluntarily discarded taquito, wings have label to be discarded by 11:30 AM, but facility does not have TPHC procedure. 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 .

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf. Observed employees that could not locate employee health policy or answer questions about food borne illness and symptoms and when to return to work. PIC stated that the new employees have not been trained in food safety and the employee health policy despite handling food. CDI-PIC provided education to the PIC and employees about the importance of employee health and reporting. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

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

5-202.12(C) A self-closing, slow-closing, or metering faucet shall provide a flow of water continuously for at least 15 seconds. Observed female restroom hand sink with one sink with a sensor that could not activate and run water with the hand sink next to it running, but at a low velocity for handwashing. Facility does not have any female workers. PIC requested maintenance for hand sinks and EHS to follow up with facility.

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 a working whole milk, French vanilla, and half and half cartons inside creamer/milk dispenser labeled with a start date of 8/8 and 8/4. CDI-PIC voluntarily discarded items. 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 .

3-304.12 (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 clean in use spatula in a container near HH case that had used gloves stored on top of it inside the container. PIC moved spatula to 3 compartment sink to be rehashed.

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 sticker residue in the sides of metal containers stored as clean.

5-501.111 Keep storage areas and bins for waste in good repair. Observed dumpster with moderate sized holes on the connection of the dumpster and the section that gets lifted by the garbage trucks. PIC stated he contacted their waste management company, but were told that’s if still in fine working condition.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager during inspection. Repeat. For more information on becoming a certified food protection manager 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 hot dogs and chicken rollers in lowboy unit of condiment bar above 41F. Lowboy unit was also reading at an ambient temperature of 56F. CDI-PIC voluntarily discarded items in unit and placed call for unit to be serviced. VR within 3 days to check cold holding status of lowboy unit. 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 .

3-501.19 (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 hot foods held by time with discard labels and held on timers to be discarded without written procedures connecting the foods to a TPHC procedure. Per PIC, all hot foods are held for either 2 hours or 4 hours and then discarded. EHS emailed TPHC template and will follow up with establishment with a VR within 10 days to verify written procedures. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.11 Maintain equipment in good repair. Observed 3 compartment sink with a leak out of the faucet handle.

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. (A) Observed PIC with inadequate knowledge of hot and cold food temperatures, sanitizer usage, reheating temperatures, date marking procedures, and proper handwashing procedures;( B). PIC did not have food manager’s certification; (C) PIC could not answer questions related to operation of food establishment. CDI: education provided on how to meet compliance. 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.

Repeat: 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 was unable to provide documentation of being certified in a food protection managers course.

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 was unable to locate procedures for cleaning vomit/diarrhea events. CDI - EHS educated PIC and provided example procedures.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed uncovered beverage stored on prep surface. CDI: drink was covered and relocated properly.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed employee enter kitchen and put gloves on without washing hands and proceed to handling food making pizza, etc. CDI: redirected employee to wash hands properly; education provided.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee using front handsink to dump water. CDI: education provided on proper use. 6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed back handsink with soap not available to to dispenser not working properly. CDI: soap provided.

Repeat: 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 pizza, boneless buffalo wings, bbq bone in wings, spicy wings, potato wedges, traditional wings all below 135F. CDI- PIC reheated all items to at least 165F. Facility will need to implement Risk Control Plan or permit action will need to occur on next inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P . Observed chicken taquitos, cheese taquitos, and 1/4 lb beef hot dogs in boxes blocking air flow inside reach-in cooler > 41F (see temp chart). CDI: products were removed and put in WIC to rapid chill; unit turned down. 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 1/4 lb beef hot dogs in reach-in cooler without date. CDI: properly dated. 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 single service cups and lids stored on back storage room floor due to overstock.

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 was unable to provide documentation of being certified in a food protection managers course. - 1 - REPEAT

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. - REPEAT- Observed pizza, boneless buffalo wings, buffalo bone in wings, traditional wings all below 135F. CDI- PIC reheated all items to at least 165F. - 3 - REPEAT

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 was unable to provide documentation of being certified in a food protection managers course.

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. - REPEAT- Observed pizza, tacos, boneless buffalo wings, boneless sweet and sour wings, buffalo bone in wings, traditional wings, sausage biscuit and buffalo chicken stick all below 135F. CDI- PIC reheated all items to at least 165F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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. 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 small tacos thawed and opened from today with an intent to keep if not sold. CDI- PIC was able to properly date the item.

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 shelving, hot holding, and cold holding equipment throughout the kitchen and prep area with grease and food residue build up.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed the outside dumpster doors and lids open during the inspection. Observed litter around the dumpster area.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - REPEAT- Observed soap and paper dispenser damaged. 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 and walls with dirt and food residue build up throughout the facility prep areas.

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 does not have a ANSI CFPM certification. -1 points

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 employee reporting agreement without Salmonella Non-typhoidal. CDI - EHS provided updated employee reporting agreement and educated PIC on the requirements under the 2017 Food Code. -1 points

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 was unable to locate procedures for cleaning vomit/diarrhea events. CDI - EHS educated PIC on the requirements under the 2017 Food Code and provided example procedures and educational poster. -0 points -0.5 points

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 -C Observed encrusted food on the top of customer microwave cavity. PIC stated microwave is cleaned every night during the night shift. Increase frequency of cleaning. -0 points 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 soiled pizza cutter stored near oven that was soiled and not in use. CDI - PIC took pizza cutter to 3-comp sink to be washed, rinsed and sanitized. -1.5 points

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, buffalo chicken roller and Monterey chicken roller holding below 135F. PIC found roller oven was turned down and was adjusted to the right temperature and corrected the temperature. CDI - PIC discarded items on roller oven. -1.5 points

5-502.11 Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. Observed 1 of 2 dumpsters overflowing with trash. -0.5 points

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -C Observed toilet roll dispenser in need of repair. PIC stated a new dispenser has been order and they a waiting to receive it. Observed wall paint chipping near mop sink. Repair/replace. -0.5 points