7-ELEVEN #41328

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

REPEAT 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed three open creamers exceeding 7 day date marking parameter cold holding at coffee station 07/20-07/27. CDI - PIC voluntarily discarded three open containers of creamer. 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 .

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

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) 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 open pack of hot dogs with date marking exceeding 7 day period in low boy cooler. 03/28-04/04. CDI - PIC was allowed to correct date marking. Observed twp open bags of taquitos without any form of datemarking in low boy cooler. CDI - PIC voluntarily discarded two bags. 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 .

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed sanitized pieces of equipment with pooling water in sanitizing compartment of 3-comp-sink. CDI - PIC moved items back to wash compartment to be rewashed.

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

REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no form of hand drying at hand washing sink near FOH. CDI - PIC provided paper towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several open dairy and non-dairy milks stored in self service cold holding unit above 41F. CDI - PIC voluntarily discarded six containers. See temp chart. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed open pack of hot dogs in low boy cooler above 41F. CDI - PIC voluntarily discarded pack of hot dogs. 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 .

4-501.11 Maintain equipment in good repair. Observed ambient air of low boy cooler at 52F. No TCS foods are currently being stored in this unit. PIC will place work order. for repairs. 4-501.11 Maintain equipment in good repair. Observed near coffee station cold hold unit for self service dairy and non-dairy milks not functioning properly. PIC will call for repairs.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed several employee foods co-mingled with establishment foods in cold holding unit. CDI - PIC rearranged items.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.-/5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed pizza slicer stored in handwashing sink at FOH and items stored in/on handwashing sink by dishpit. Observed items stored in front of handsink at dishpit blocking access. -CDI- EHS educated PIC on proper use of handsink and handsink where pizza slicer was stored was clean and items removed out of both hand sinks. PIC relocated items stored in front of handsink. **REPEAT** -2- 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at either of the handsinks. -CDI- PIC replenished paper towel supply.

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. Observed both microwaves in need of cleaning. Increased and more thorough cleaning frequency recommended. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed slurpee machine inserts stored as clean with food debris. -CDI- PIC moved items to dishpit to be W/R/S. -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 .

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed pepperoni pizza reheated to 117F. -CDI- PIC reheated items to 208F. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed multiple items hot holding below 135F. Refer to temperature chart. -CDI- PIC reheated items to above 165F. **REPEAT** -3- 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests under counter where decaf and blueberry coffee is stored due to a spill that had not been cleaned up and in dishpit area. -0-

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

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 cabinets in need of cleaning where single-use and single-service items and other items are stored. Increased and more thorough cleaning frequency recommended. -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 spilled liquid on floors beneath cabinets and in front of drink dispenser areas. Increased and more thorough cleaning frequency recommended. -0.5-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC handle cash and then start to return to food prep without washing hands. -CDI- EHS intervened, educated PIC on when to wash and PIC washed hands. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed cloth stored in handwashing sink. Observed PIC dump cup of ice water in handwashing sink. -CDI- EHS educated PIC on proper use of handwashing sink and PIC removed items. **REPEAT** -2-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed several items hot holding below 135F. Refer to temperature chart. -CDI- PIC reheated items to above 165F. PIC increased temperature at rollers and put in service request for display unit (Unit was holding at 135F). -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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC engaging in food prep with no protective head covering. -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 a box of cups stored on floor. -CDI- PIC relocated items. -0-

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 employee drinks stored in front of the hand sink and on prep surfaces.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a water bottle inside of a hand sink. CDI - Item was removed. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a step ladder blocking a hand sink in the back of kitchen. CDI - Item was removed.

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 hot dogs with no date marks. Observed open condiment containers with no date marks. CDI - Items were voluntarily discarded. Repeat

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one box of pizza on the floor of the walk-in freezer. Repeat. No escalation in points due to improvement.

5-501.13 Receptacles for refuse, recyclables, and returnables shall be durable, cleanable, insect- and rodent-resistant, leakproof, and non-absorbent. Observed a rusting out bottom of the left side dumpster with open holes. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open lids of the right side dumpster.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed salsa in the prep unit at 53F. CDI - Salsa was voluntarily discarded.

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: 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 . Observed no date marking label on open bags of TCS food items. CDI - Correct date marking added.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor inside the WIF. CDI - Food was removed from the floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing pizza and wings with no head covering.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet. CDI - Pans were separated.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Establishment could not provide sanitizer test strips.