7-ELEVEN #38677A

-REPEAT- 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site 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 dented beer can in front handwashing sink. CDI - PIC moved can to back 3-comp sink.

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 debris and splash residue on interior surfaces and gaskets of left customer-use microwave. Increase cleaning frequency to preclude build-up.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single slice pizza boxes and containers stored out of protective package and right-side up. PIC inverted containers.

5-205.15 Maintain a plumbing system in good repair. Observed loose faucet on front handwashing sink. Tighten faucet or replace unit.

6-501.16 Store mops for air drying after use. Observed mop stored on floor of can wash. PIC removed mop head and hung handle on rack at can wash.

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

-REPEAT- 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 food in hot box and hot dog roller on TPHC without time stamp. Per PIC, food was put out at 7am, many customers came in, PIC got distracted and forgot to start timer. Food was at or above 135F. PIC allowed to start timer accounting for elapsed time.

-REPEAT- 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 food debris buildup on bottom interior RIC surfaces and gaskets. PIC to address cleaning frequency.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash bags, carts and a chair in dumpster enclosure area. Per PIC, there are issues with people in the community leaving trash/large items in their enclosure. PIC to work with dumpster service to ensure dumpster area kept clean.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC on site.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed 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 Observed employees without knowledge of employee health. Employee called manager and found policy. EHS reviewed with employees. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink. CDI- Paper towels placed at sink. Maintain paper towels at handwashing sinks at all times.

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 no time stamp for hot foods on TPHC in the hot case and on hotdog rollers. Wings, potato wedges and taquitos were out of temp. All other items were 135F and above. Time stamp re-started for items in temp. All other items discarded.

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 cup stand in need of cleaning.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed employee don gloves to work with food without washing hands. Food employee was previously at cash register. CDI- PIC had employee properly wash hands before donning gloves.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed precooked fried wings, grilled wings, boneless wings, and pizza stored in hot box temping below 135F. CDI- PIC voluntarily discarded pizza, reheated wings to 165F. 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 is not been labeled, or if the label is incorrect. -P. Observed sauerkraut labeled for 8 days. Observed creamers dated 5/7-5/21. CDI- EHS 7 day date marking parameters with PIC. PIC stated he would hand correct dates to fall in 7-day parameter. 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 .

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. Observed PIC unable to provide TPHC form for TCS foods held and discarded after 4 hours. PIC stated that items held on time included TCS foods located at hot rollers. PIC voluntarily discarded items. *VERIFICATION REQUIRED* TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed TCS foods held on time at hot rollers not discarded after 4 hour hold time. CDI- PIC voluntarily discarded items. *REPEAT*

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed PIC thawing pizzas on prep counter. CDI- EHS discussed approved thawing methods with PIC and had items moved to refrigeration unit.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM onsite during time of inspection. NOTE: Establishment is within 210 days since opening under new permit to obtain a CFPM. 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 - Both handsinks without paper towels. *CDI - PIC provided paper towels to both handsinks.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. *Observed - Apples in grab n go unit without being protected or labeled wash before consumption. *CDI - PIC removed and washed apples, then wrapped them in plastic wrap to protect product from possible contamination.

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 - Salsa date marked 12/21/24 - 12/28/24, placing the item at 8 days instead of 7 days shelf life. PIC stated these are preprinted labels. *CDI - PIC voluntarily discarded product and replaced it with new product with proper date marking. 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 .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P- *Observed - Establishment holding wings on TPHC for 2 hours, Wings labeled with prep time of 4:26am and discard time of 6:26am. *CDI - PIC voluntarily discarded items. 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- *Observed - No written procedures available during time of inspection. *CDI - EHS emailed copy of TPHC procedures to PIC. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 - Food debris build up in right standing RIF. *CDI - PIC clean equipment.