CIRCLE K #2652079

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

REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand washing near pizza oven with several chemicals bottles stored inside hand washing sink and single service personal beverage cup stored directly in front of sink. CDI - PIC removal spray bottles and personal beverage cup. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no form of hand drying at both hand washing sink. CDI - PIC obtained a roll of paper towels that part of the wall dispenser unit.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several plastic food trays wet stacked on sanitizing drainboard air drying incorrectly. CDI - PIC corrected orientation of food trays.

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 black plastic containers stored clean with sticker and glue residue still attached. CDI - PIC moved containers back to 3-comp-sink.

2-301.15 Only wash hands in handwashing sink. -PF Observed employee washing hands at dump sink near coffee station. CDI - Employee performing hand washing at designated hand washing sink.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no handwashing soap at both hand washing sinks. CDI - PIC obtained pump soap 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed can beverages being stored inside hand washing sink and behind knobs. CDI - PIC removed items.

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 whole milk, half/half, and French vanilla exceeding 7 day date marking and without opening date. CDI - PIC voluntarily discarded three containers from dispenser. 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). 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 during initial start of inspection. PIC with CFPM came on site during middle of inspection. 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 Ambient air of beer WIC#1 was observed at 56F. Inside was a speed rack breakfast sandwiches above 41F. CDI-PIC was able to show EHS they were marked to be discarded and discarded four pans during inspection. Newer breakfast sandwiches are being stored in secondary WIC for thawing purposes at proper temperature. No other TCS foods are being in WIC#1. Work order has been placed. 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 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 open liquid half&half and whole milk inside cold holding dispenser at coffee station with date marking sticker 8/12/25 discard date. CDI - PIC was allowed to correct date marking by hand writing date when food was originally open two days ago. 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 .

4-601.11(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 several metal and plastic pans stored inside sanitizer compartment of 3-comp-sink with some food build up and stickers still attached. If equipment is indeed w/r/s and air dry no stickers or sticker residue can be attached. CDI-PIC moved items back to wash compartment to have be rewashed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand washing sink next to 3-comp-sink. CDI - PIC provided paper towels. 6-301.14 Post a handwash sign at each handsink. Observed no hand washing sign at hand washing sink next to 3-comp-sink. CDI - EHS provided hand washing sign. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand washing sink near register with chemical spray bottle and wiping cloths in sink. CDI - PIC removed items.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand washing sink being used to store damaged can drinks. Observed seven different kinds of cans. CDI - PIC removed can drinks.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed in-use clear spray bottle with no identification near hand washing sink by oven. CDI - PIC labeled bottle Quat Sanitizer. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed In-use clear spray bottle with pure quaternary sanitizer concentration was above 400PPM. CDI - PIC was able to dilute solution to about 200PPM.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed four wet cloths stored on counter tops throughout establishment.

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 several boxes of single-use items stored on floor. PIC stated they didn't received any shipments today.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC did not provide information on employee health policy. CDI- provided EHP poster and link to more information. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf PIC did not provide written procedure for responding to V&D events. CDI- provided form containing procedures and link to more information. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 2x hand sinks without hand towels, and 1x hand sink without hand soap. CDI- PIC provided soap and towels at hand sinks.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored outside of sanitizer.

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 boxes of single service items stored on the floor in back kitchen area.