7-ELEVEN #35584

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy agreement onsite during the inspection. -CDI- EHS provided health policy. (1 pt) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 TPHC procedures onsite during the inspection. -CDI- EHS provided procedures. 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 no time stamps on the TCS food peppermint that were said to be held on time. -CDI- PIC provided time stamps for when the item were placed in the holding units. (1.5 pts)

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 minor amounts of residue on the wall near the hand sink and debris/residue under the soft drink syrup storage. Minor cleaning needed. (0.5 pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico, diced tomatoes, and salsa above 41F while said to be cold holding. PIC stated that he had just put the items in the unit 15 minutes prior to the inspection. -CDI- PIC placed the items in the RIF to be quickly cooled to 41F or below. (1.5 pts) 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 .

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P - Observed PIC don gloves to serve a customer chicken wings from the hotbox without washing his hands prior. CDI - EHS educated PIC on proper handwashing procedures. PIC properly washed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed the handwash sink adjacent the 3 compartment sink to not be provided with paper towels. CDI - PIC restocked paper towels.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed 4 containers of plain chicken wings in the hotbox at temperatures of 122-128F. PIC stated he had only just heated the chicken wings up no more than 30 mins prior. CDI - PIC reheated chicken wings in the oven to 165F. PIC advised to check on temperature of chicken wings throughout the shift to ensure they maintain temperature. 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 the boxes of whole milk and half & half in the patron coffee station milk dispenser to have date marks for 14 days, with the date opened stating 4/21/25. Item is improperly dated and exceeding the proper 7 day date mark, which should have been 4/27/25. CDI - PIC voluntarily discarded and placed machine out of order as they did not have backups for the milk dispenser. 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) Store cleaned equipment, utensils, linens 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 clean and not in use tongs stored hanging on the splash guard to the front counter area handwash sink.

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 service pizza containers removed from their plastic packaging and stored with their food contact surfaces face up on the wire racks in the back kitchen area, subjecting them to potential contamination. CDI - PIC moved pizza containers to front counter area and properly stored them so as their food contact surfaces could not be contaminated.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed plastic wrappers and debris inside back hand sink basin. Use hand stink for hand washing only. CDI- PIC sanitizes basin. (-1)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods (pizza, sandwiches) in packaged food grab-and-go above 41F. CDI- EHS observed the unit was in defrost, and both ambient and food temperatures rapidly returned to 41F. EHS advises the PIC not to overstack pizzas, to ensure they can return to 41F quickly following defrost cycles. (-0)

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed apples in customer self-service case without wrapping or protection from contamination. 3 day VR required. (-0)

5-205.15 Maintain a plumbing system in good repair. Observed leak at spray hose for 3 comp sink. Transitional permit item. (-0)

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 spills from soda dispensers on wall and floor in back area near boxes of syrups. Clean at earliest opportunity to preclude contamination and attraction of pests. (-.05)