CIRCLE K #262018

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -REPEAT- -1 point- 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 bottle of pan cleaner/detergent stored in rear handwashing sink. CDI - Bottle was removed and stored in designated chemical storage area. -0 points-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed No CFPM present at time of inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed PIC not able to produce EHP with restrictions and exclusions. Per PIC, training is done online. -CDI- EHS provided handout and PIC and other food employees signed at time of visit. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. -P- Observed food employee don gloves to start working with food. -CDI- EHS educated food employee on when to wash and food employee washed hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a barrier to turn off faucet thus recontaminating hands. -CDI- EHS educated food employee on using a barrier and food employee washed hands. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handsink near drink station and BOH near 3-comp sink. -CDI- PIC replenished paper towel supply. -1-

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 that had been in use for more than 4 hours. PIC stated items had been in use since 6a, at time of inspection, it was after 10a. -CDI- EHS educated PIC on cleaning frequency and PIC removed items and placed at handsink 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed items in consumer grab and go hot holding unit above 135F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. -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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in lowboy between 43-44F. Refer to temperature chart. Observed ambient air of unit at 47F. EHS observed door wasn’t fully closing due to it being pushed close to the cabinet. -CDI- PIC placed items in freezer to cool back down as they had recently been out for use and relocated lowboy and door fully closed and ambient air was observed at 37F by end of inspection. PIC to continue monitor to ensure unit is properly closed at all times. -0- 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 .

4-903.11(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 box of single-use cups stored on floor in dry storage area. -CDI- PIC relocated items. **REPEAT** -1-

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 NFCS of iced coffee ice machine, NFCS of tropical juice dispensers, interior surface of cabinet below slushee machine with debris/buildup and sticky residue on some cabinet handles beneath juice dispenser areas. Increased and more thorough cleaning frequency recommended. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed soap dispenser at handsink at BOH near 3-comp sink not attached to wall and paper towel dispenser at handsink in drink area not attached to wall. Repair. 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 sticky floors at BOH near 3-comp sink and floors with splash near handsink at BOH and at mopsink area in need of cleaning. Increased and more thorough cleaning frequency recommended. -0-

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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand washing sink next to 3-comp-sink with dried boiled peanuts and food splash inside sink. EHS educated PIC on what hand washing sink are used for. CDI - PIC had employee clean up hand washing sink.

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 two half&half containers date marked (5/20 & 5/23) as the discard date exceeding 7 day date marking at customer self service machine. PIC stated items were opened today.CDI - EHS allowed PIC to properly date mark open containers of half & half. 5/12-5/18 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 several RackORibs sandwiches and chicken sandwiches with date marking starting on 5/13 out on the C/H & H/H customer display case. EHS explained to PIC that items can not be sold with a future date marking. PIC voluntarily discarded items. 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 .

4-903.11(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 2 open boxes of single service cups stored on the floor. CDI - PIC items were taken off the floor.

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

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed two out of three hand washing sinks without any soap. CDI - PIC obtain container of soap for each hand washing sink.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed four boxes of food and two open boxes of pizza stored on the floor in walk in freezer.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths stored in sanitizer compartment of 3-comp-sink without any sanitizer. CDI - PIC removed wet wiping cloths.

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 four boxes of single service cups/lids stored on the floor. CDI - PIC places items on shelves.

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 floors soiled and pooling liquid from beverage dispensers in beverage room.

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 hand sinks without soap and towels. CDI by adding soap and towels to hand sinks. 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 utensils being stored inside hand sink in front prep area. CDI- PIC removed items from hand sink.

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.