7-ELEVEN #35580C

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. EHS observed hand sink in front area obstructed by trash can. CDI - PIC moved trash can to allow access to hand sink. (1)

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. EHS observed food debris and waste on the ground of dumpster pad. Increase cleaning frequency. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. EHS observed door to dumpster left open. EHS advised to keep dumpster doors closed to avoid pest entry. REPEAT. (0.5)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed outdated employee health agreement. Agreement is from 2005 and missing one of the food-borne illnesses. Health agreement includes all other necessary information and is provided during new hire onboarding. CDI - EHS provided PIC with updated copy to review with staff and sign. (0) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa, hot dogs, and diced tomatoes held above 41F in prep unit. These items were prepared today. PIC stated these items were above 41F due to door being opened and closed frequently due to lunch rush. PIC stated that temperature was checked in the morning and unit was working properly. PIC stated doors were left open around 11am. EHS observed ambient temperature of cooler at 46F at beginning of inspection. Within twenty minutes cooler was at 40F. PIC stated a ticket will be put in to ensure unit is working properly. EHS advised to minimize the time the door is left open to ensure food is maintained under 41F. CDI - Hot Dogs were immediately reheated for service. Tomatoes and salsa were cooled down quickly in freezer. (1.5) 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 .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors to both dumpsters left open. EHS advised to keep doors closed to prevent harborage of pests. (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 AC vents above three compartment sink and front prep area accumulating dust. Observed broken light shield in back area. Increase cleaning frequency to avoid accumulation. (0.5)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Taquitos and Pork Egg rolls on the hot warmer holding below 135F. PIC expressed interest in TPHC. CDI- Food was placed on TPHC. EHS assisted PIC in completing procedures onsite. 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 creamer and half/half with a date mark of 14 days. PIC stated that this is corporate policy. CDI- PIC changed the date to a 7-days date mark. See comments. 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 .

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

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the handwashing sink located next to the 3 comp sink. Soap must be provided at each handsink. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed large boxes and single use items being stored in front of 2 handsinks making them inaccessible. -CDI- PIC relocated the boxes and single use items. (1 pt)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed taquitos, egg rolls, and hot dogs under 135F while in hot holding on the hot roller. -CDI- the necessary food items were able to be reheated quickly to 165 or greater. EHS provided TPHC forms for the food products placed on the hot roller. REPEAT*** 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 .

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food handler pick item up off ground then change gloves to proceed to food preparation but not wash hands between glove changes. CDI, employee washed hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed honey chicken bites and pizza hot held below 135 degrees F. CDI, foods reheated to greater than 165 degrees F. See temperature observation chart. 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 .

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpster door and lids left open. Repeat 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed equipment stored on hand washing sinks. CDI, equipment and items removed from hand washing sink to allow easy access to hand washing sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed several containers of honey chicken bites hot held between 117 and 122 degrees F. CDI, chicken reheated to greater than 165 degrees F. See temperature observation chart. 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 open packages of sausage and taquito not dated correctly and dated to exceed 7 day discard. CDI, foods 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed pizza thawing on rack near pizza oven at ambient room temperature. CDI, pizza relocated to walk in cooler to thaw under refrigeration.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpster door and lids left open.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during inspection. No point deduction due to transitional period. 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 open employee drink stored on top of low reach in unit. CDI - PIC removed drink.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed hand sink near drink dispensers with non-functional soap dispenser. CDI - PIC added hand soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink in back area with no paper towels. CDI - PIC replaced paper towels.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed hot items such as potato wedges, wings, and pizza below 135 F. CDI - food had been reheated approximately 2 hours prior. EHS provided TPHC procedures which were completed during the inspection and food was place on TPHC. 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 .