7 ELEVEN #35589L

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. Employee with active ANSI food protection manager certification must be present during all hours of operation. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Soda nozzles have visible buildup on them. Clean soda nozzles more frequently. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Sausage and taquitos measured 115-131F in hot holding. TCS foods in hot holding shall measure at least 135F. CDI - PIC reheated items to above 165F. REPEAT 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 .

3-306.13(B)(C) Consumer self-service operations shall have utensils or effective dispensing methods to protect the food from contamination and be monitored by trained food employees.-Pf Hot held food is in case that allows consumers to serve themselves. Mini tacos and potato wedges are in open top trays that don't protect the food from potential consumer contamination. CDI - PIC instructed to lock front of case so employees must serve the customers the food. Establishment must acquire containers that fully cover the food to use self-service. REPEAT

4-502.11(A) Maintain utensils in good repair. Pizza slicer is beginning to rust. Replace. // 4-501.11 Maintain equipment in good repair. 3-compartment sink is missing legs and is held up by wood pallet. Gasket on low boy cooler at front is torn and needs to be replaced. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Some damaged floor tiles in back kitchen area. Repair damaged tiles. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have active ANSI food protection manager certification. At least 1 employee must have active ANSI food protection manager certification during all hours of operation. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Buildup on soda nozzles. Clean soda nozzles more frequently. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 3 trays of chicken wings and 1 tray of mini tacos measured 120-131F. TCS foods in hot holding shall measure at least 135F. CDI - PIC discarded food. 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 .

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Chicken wings are served in self-service case in open trays. Food offered for customer self-service must be adequately protected to prevent potential contamination from customers. Seal front of case so customers can’t retrieve food themselves or package the food in closed containers. CDI - PIC taped door shut so customers can’t serve themselves.

4-501.11 Maintain equipment in good repair. Torn gasket on reach-in freezer door. Replace torn gasket. 0 pts.

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. Clean low shelves, bottoms of coolers/freezer and other nonfood contact surfaces more frequently.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor tile damage near mop sink. Repair floor where damaged. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have active ANSI food protection manager certification. PIC must have active ANSI food protection manager certification. 0 points as it is still within 210 days of permit issuance. 0 pts. 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. Employee observed rinsing off tongs in hand washing sink. Hand washing sinks must be used only for hand washing and no other purpose. CDI - PIC educated on hand sink use and to use 3-compartment sink. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Salsa measured 56F and pico measured 50F in small sandwich cooler. 4 containers of chicken wings measured 44-47F in retail cooler. TCS foods must be 41F or less in cold holding. VR - Verification required within 3 days that small sandwich cooler is repaired. TCS foods above 41F were discarded. REPEAT 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 has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Salsa and pico in small sandwich cooler were missing prep date label. Hot dogs in reach-in cooler were missing prep date label. TCS ready-to-eat foods must be labeled with prep date, and used or discarded within 7 days of opening/preparation. CDI - PIC placed prep date label on hot dogs and discarded the salsa and pico. REPEAT 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 .

4-501.11 Maintain equipment in good repair. Small sandwich cooler was holding above 41F. Repair cooler. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Leak at 3-compartment sink faucet. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no proof of a certified food protection manager on site during premises. 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 no paper towel at back handwashing sink. -CDI- Food employee supplied sink with paper towels.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed chicken tenders holding below 135F in the hot holding display case. -CDI- Food employee reheated tenders to 176F. PIC stated she will call for unit maintenance to ensure it can properly hot holding food at or above 135F. 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 unopened containers of salsa, pico, and diced tomatoes in prep unit lowboy above 41F (between 49F - 51F). Observed ambient temperature of lowboy at 48F. Observed flip top portion of prep unit with open spaces, allowing cold air from lowboy to escape. PIC stated food in prep unit lowboy was placed there this morning. -CDI- PIC moved all items in prep unit lowboy to alternate refrigeration unit to rapidly cool. PIC placed empty containers in all spots of flip top to fully enclose refrigeration unit. EHS observed ambient temperature of lowboy drop to 43F during inspection, after correction. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf -Observed opened bag of mini tacos, opened two days ago, without a date mark. -CDI- PIC knew when item was opened and properly added a date mark. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . -Observed non-functioning thin probe thermometer due to lack of battery. -10 day verification visit required-

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 articles (cups, pizza trays) stored on ground in dry storage. Raise at least 6 inches above the ground.