7 ELEVEN #35564C

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed take and bake pizza in RIC at 54F. PIC explained a customer asked it to be set out and left without buying. It was out of temp control less than an hour and verified below 41F this morning. CDI- Pizza immediately baked to 175F and labeled for TPHC. (-0)

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 jug of milk without date in RIC. CDI- Opening date verified and milk dated. (-1.5)

3-306.11 Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING; counter, service line, salad bar FOOD guards, display cases, or other effective means. P Observed apples in customer grab and go without wrapping or protective covering, which should be washed prior to consumption. CDI- EHS discussed with PIC. Apples removed from grab and go and placed in food grade, single service bags. (-0)

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-food grade and non-NSF Rubbermaid containers holding packaged food in front lowboys. EHS advised PIC to replace with food grade plastic which is ANSI/NSF approved. (-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 plastic containers storing packaged foods in front lowboys with accumulation of dark residue and food debris. Increase cleaning frequency and see item #47 concerning material integrity. (-0.5)

10 DAY VR 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no verification method for ensuring staff is trained on employee health agreement. PIC answers questions related correctly and has educational resource available. (-1) PIC should have staff sign this form and sending photo of completed copies to EHS within 10 days. Form here: https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed used sponge inside hand sink basin. EHS asks staff to use wiping cloths going forward, or ensure basin in sanitized after use of sponge. CDI- Sponge removed, basin sanitized. (-1)

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 ground inside WIC. Use crates or other shelves to keep equipment off floor. (-1)

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed expired CFPM certificate for PIC. (-1) 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 several deli sandwiches in display case between 42F-44F. PIC states they came with delivery just prior to inspection. CDI- EHS observed 39F ambient temp inside case. All sandwiches reach 41F by end of inspection. (-1.5)

10 DAY VR. SEE GENERAL COMMENT. 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. PIC offered form with list of items and their holding times as only written procedures for TPHC. No explanation of process, start times, or labeling method outlined on form. EHS provides TPHC procedure form here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english A visit will be made within 10 days to ensure form is completed and available onsite. 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 white board used for tracking TPHC food disposal times incomplete and not listing all foods presently in display case and many items in case without time stickers. PIC states timers on warmer box are also used. EHS advises the staff to utilize the white board for tracking; too many foods in case to use timer alone. EHS will make return visit within ten days to ensure foods are properly marked and tracked for TPHC. (-1.5)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in chlorine exceeding 200ppm. CDI- PIC dilutes to 100ppm. (-0)

REPEAT. 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 accumulation of dirt and debris beneath equipment and in hard to reach places. Increase cleaning frequency advised. (-1)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC certification expired. CDI by instruction. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed disposable towels missing from 2 handwashing sinks. CDI, towels provided. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed equipment stored in handwashing sink near office. CDI, items removed.

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 dried food residues accumulating in microwave.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed sausage patty hot held at 104 degrees F. CDI, item voluntarily 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed entrance door left open for duration of inspection.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed PIC not able to locate test kit. Vr required.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed some debris accumulating outside of dumpster.

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 back room accumulating food residues on walls and below soda beverage boxes.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC certification expired. CDI by instruction. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed disposable towels missing from 2 handwashing sinks. CDI, towels provided. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed equipment stored in handwashing sink near office. CDI, items removed.

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 items such as pizza and wings held on TPHC but no time recorded for items. CDI, times recorded. Repeat.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed bottle of cleaner stored over salt and stainless steel polish stored over clean drainboard of 3 compartment sink. CDI, chemicals relocated for proper storage.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed establishment without written procedures for vomit diarrheal cleaning procedures, also no clean up kit available. CDI gave PIC education poster for vomit & Diarrheal cleaning procedures.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed in-use secondary sanitizer bottle measuring under 50PPM. CDI-PIC discard liquid and refilled bottle. Concentration was measured 200PPM.

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 foods without time indicator as to when food was put into customer display case. PIC stated food was put out around 10:00AM.CDI-PIC was able to get time stamps for food held on TPHC.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed four wet/soiled cloths used for wiping food contact surfaces held on counter tops. CDI-PIC discard items.

4-501.11 Maintain equipment in good repair. Observed under-counter reach in cooler not working do to leaking water.-PIC stated repair order has been placed.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no bleach test strips for measuring concentration of bleach. CDI-PIC will order testing strips.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed permanently affix pre-rinse spray arm hanging inside 3 compare sink. Violation is noted on U status. CDI-PIC was able to temporarily leave spray arm on hook.