CIRCLE K #2723975

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM on site. 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 No sign of employees trained on employee health policy. Physical copy of policy given and instructed to have all staff sign. VR. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-101.11 (A) PIC shall be present during all hours of operation. -PF. Observed store without a PIC, per MOD. CDI-GM later arrived during inspection. 2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed MOD that was not a CFPM, did not know where health policy was or hot/cold holding temperatures, as well as facility being out of sanitizer used for 3 compartment sink. CDI-EHS provided education and CFPM later joined during inspection. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

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

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P. Observed facility that did not have any remaining quat sanitizer. CDI-GM is using unscented bleach from store until additional quat sanitizer arrives and facility has bleach test strips. EHS and GM made sanitizer to 100 ppm. Ensure sanitizer is checked prior to being filled every time due to facility manually mixing quat or bleach sanitizer. 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 .

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 one box of single use cups in an unopened box stored on the floor in front of 3 compartment sink.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed plastic container with a chipped edge stored as clean.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed hot dogs held using TPHC at the patron self service area that were not labeled with time stamps. CDI - Hot dogs time stamped. PIC stated the hot dogs are changed every 2 hours for quality.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed an employee portioning out pizza slices for the hot holding box that was not wearing a head covering of any kind.

6-301.14 Post a handwash sign at each handsink. Provide handwash signage at all hand sinks in facility. CDI- PIC provided hand wash signs for hand sinks. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf There was not any paper towels present at hand sink near 3-comp sink. CDI- paper towels were provided at hand sink.

4-501.11 Maintain equipment in good repair. Repair plug on vat sink at 3-comp sink. Also, repair oven at front counter. Facility is aware and have placed work orders for all items. -zero-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Keep dumpster doors closed. Observed doors of dumpster open at time of inspection. CDI- doors were closed.