7-ELEVEN #41253A

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

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. Observed tongs and pizza cutter soiled with food residue on sheet pan beside oven. PIC stated that these utensils have been in use since 5:00 AM. PIC stated that occasionally the utensils are rinsed in the handsink and then put back into use. CDI: Employee took utensils to 3-compartment sink to W/R/S. EHS provided education on cleaning frequency of food contact surfaces and also handsink limitations. 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 .

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

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

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. 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 creamers holding above 41F in cold well. CDI- Creamers removed from unit and placed in the walk in refrigerator. Creamers cooled to 41F. 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed hotdogs in low reach in without a date. CDI- Dated for yesterday, when they were opened. PIC stated that hotdog shelf life is 10 days once opened. EHS Notified PIC that shelf life is to be 7 days once opened. Hotdogs dated for 7 days with preparation and discard date. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf- *Observed - Food employee rinsing drink machine nozzles in handsink. *CDI - EHS educated employee on proper use of a handsink. Employee stated that they understand, however, employee stated 3-comp sink is out of order. (Addressed under item number 48)

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 - Chicken wings held on TPHC without time posted or timers activated to indicate discard time of product held on TPHC.*CDI - PIC stated all items were placed into HH Glassdoor unit after reheat 30 minutes before EHS arrival. PIC placed items onto 2 hour timers.

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf- *Observed - 3 compartment sink drain unable to drain properly. PIC has 3 comp sink labeled as out of order until issue is fixed. PIC will attempt to fix it today and will not be cooking/reheating or wash, rinse or sanitizing anymore dishes until 3 compartment sink is able to drain properly. A verification will conducted within 10 days to verify that 3 compartment sink drain has been repaired. establishment will not sell hot food until they are able to properly wash, rinse and sanitize dishes and utensils.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - *Observed - Soda machine and coffee machine nozzles with residue build up. *CDI - PIC cleaned nozzles of residue. 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 .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - Lid to dumpster left open leaving it accessible to pest habitants.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at facility REPEAT For more information on becoming a certified food protection manager 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 employee wash hands and turn faucet off with clean hands. REPEAT. Points not escalated due to EHS seeing improvement in handwashing practices at facility. CDI EHS educated employee and he rewashed his 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed smoked sausage and buffalo chicken sticks on HH roller at 125F being offered for sale. PIC moved items to back to continue heating before offering for sale. 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink with a straw on top of low boy freezer. CDI PIC moved employee drink.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee but on gloves without washing her hands and proceed to handle food. EHS educated employee and she washed her hands and put clean gloves on. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink. CDI Employee provided paper towels

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 packages of hotdog and egg rolls for HH roller not DM. CDI PIC put DM on boxes 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 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 on

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 cups and lids not in plastic and put back in shipping boxes in storage room. CDI PIC through out unprotected cups.

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 employee groceries commingled with customer food in low boy freezer. CDI PIC removed employee food.

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 PIC did not have knowledge of Food Code and not able to answer EHS questions regarding cold holding, hot holding, Date marking, and reheating temperatures. CDI EHS educated PIC and recommended he obtain CFPM certification. VR needed 4-29-23 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. Observed No CFPM on duty REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed both employees putting gloves on and proceed to handle food without washing their hands. Employees had previously been working on cash register. CDI EHS educated employees and they washed their hands. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed buffalo wings at 122F in grab n go case. CDI PIC voluntarily discarded. Observed hot dogs, sausage, and other foods on rollers below 135F in front on roller and not marked as still cooking. Items were put on roller about 30 min ago. CDI PIC put items on roller in back of signs. PIC did not have knowledge regarding reheat temperatures. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several boxes of hot dogs, sausage rolls, sausage, and chicken rolls in reach in below HH roller unit above 41F. Units ambient air temp was 50F. CDI PIC voluntarily discarded. Observed opened milk and creamers in cold bin at 44F in self service area. Milk and creamer was put out about 1 hour ago. CDI PIC added more ice to bin. PIC did not have knowledge regarding cold holding temperatures. 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 opened packages of hot dogs and items for HH roller reach in unit not DM. CDI EHS educated PIC. PIC Voluntarily discarded items because they were above 41F. Observed opened cheese not DM. PIC dated cheese. PIC did not have knowledge of DM 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed cleaner stored in cabinet with single service packets. CDI PIC moved cleaner.

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed food thermometer more than 3 degrees higher than EHS thermometer. EHS thermometer last calibrated on 4-14-23 VR needed 4-28-23 For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

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 food on floor in back room.

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 pizza trays and other trays stored unprotected with food contact surface facing up on top shelf (directly under air vent). CDI PIC inverted trays

4-501.11 Maintain equipment in good repair. Observed reach in cooler near HH roller unit ambient air at 50F. PIC will have unit looked at by maintenance

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket hanging above single service items. CDI PIC moved jacket.

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. PIC will take ServeSafe Class to obtain the Certified Food Protection Manager certificate. -0 pts-

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 vomiting and diarrhea clean up procedure at the facility. CDI- V&D clean up poster provided at the time of inspection. -0 pts-

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 For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M. Observed employee washed hands and turn off faucet knob with bare hand, possible re-contaminated clean hand again. CDI- Properly handwashed again, and hand washing signs provided at the time of inspection. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed employee donning new gloves to work with food without hand washing. CDI- Handwashing procedure discussed and noted with PIC/employees at the time of inspection -2 pts-

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed broken soap dispensers at all hand sinks in the facility. CDI- Soap provided and still available for access. PIC will fix the soap dispersers. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at on of the hand sink at the front. CDI- PIC provided paper towels. 6-301.13 Soap and paper towels shall not be provided at preparation or utility sinks. Observed soap was provided at the dump sink in the customer self serve area. Soap removed from the dump sink. -1 pts-

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 frozen chicken, sauces, fries in WIF stored on the floor. CDI- PIC removed and stored boxes above the floor. -0 pts-

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 articles box stored on the floor. All boxes need to be stored above floor at least 6 inches. 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 cups were out from the original wrapper to protect from contamination until use, stored in cabinet under the soda fountain station. -0.5 pts-

6-302.11 Supply toilet tissue at each toilet. -Pf. Observed no toilet tissues in female restroom. CDI- Toilet tissues provided. 6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed dirty toilets, Please keep clean. -0.5 pts-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors and lids left opened when not in used. Keep them closed to prevent insects/rodents harborage. -0 pts-