7-ELEVEN #35549C

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at rear handwashing sink. CDI - Paper towels were provided. -0 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings hot holding at temperatures between 124F - 129F in hot box. All other TCS foods were 135F or above. CDI - Items in hot box are on a time limit for quality purposes. PIC has been advised to discard chicken wings at posted discard time. PIC has been advised to conduct frequent temperature checks of TCS foods and to reheat commercially prepared foods for hot holding to a minimum temperature of 135F. -1.5 points- 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(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 opened and unprotected single use food containers throughout food prep areas and customer self serve areas. Store single use items in protective packaging (or by other protective means) until used. -0.5 points-

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 and residues on inner surfaces of all cold holding equipment. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed abundance of clutter stored in food prep areas and storage areas throughout. Discard items and litter not necessary to operation and maintenance. 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. Observed decorative floor rug being used at three compartment sink. Discard rug so that floors are non-absorbent, smooth, and easily cleanable. -0.5 points-

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drinks stored on top of boxes of single use items in storage area. -0 points-

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

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use utensils stored on top of low boy reach in cooler. Store in-use utensils on a clean portion of preparation equipment. -0 points-

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 splash and residues on non-food contact surfaces of chili and cheese dispenser, on insides of reach in coolers, and inside of reach in freezers. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food and drink stored around handwashing sink. Designate an area for the storage of employee food and drinks away from clean equipment, food and utensils. -0.5 points-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -1 point- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no procedures for responding to vomit/diarrheal events. CDI - PIC was given printed copy of vomit/diarrheal clean up procedures to post under employee health policy. -REPEAT- -0.5 points- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings in hot box holding at 128F. Observed hot dog and taquitos on roller holding at temperatures between 126F and 128F. Items are held for a period of 2 to 4 hours for quality purposes and discarded. PIC stated that items will be discarded at scheduled discard times. -0 points- 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 diced tomatoes and salsa cold holding at temperatures between 43F and 44F in customer case. Both items are scheduled for 1 day holds and then discarded. CDI - Both items were discarded. Diced tomatoes were not in cold holding container and were being served out of single use container in which it was delivered. PIC has been advised to transfer diced tomatoes to proper cold holding container to ensure proper fit and airflow is happening inside cooler. -1.5 points- 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(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 use pizza slice boxes and single use coffee filters stored open, upright, and without protective packaging. PIC has been advised to hold single use items in protective packaging until time of use. -0.5 points-

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 heavy food splash and debris in gaskets of cold holding equipment and on interior surfaces of reach in coolers. Recommend higher frequency and more thorough cleaning. -0.5 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors open on dumpster. Ensure lids and sliding doors are closed when not in use to prevent rodent or insect infestation. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug in place on dumpster inside dumpster enclosure. -REPEAT- -1 point-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed PIC unable to locate or provide written procedures for vomit or diarrheal events. CDI- EHS provided handout. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed PIC properly wash hands but fail to use barrier to turn on faucet. CDI- EHS discussed when to wash methods with PIC, PIC rewashed hands properly.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris buildup in front handsink. PIC stated that pizza pans are rinsed off in sink. Observed food employee rinse cloth in handsink. CDI- EHS discussed handsink usage with PIC. Handsink are not to be used for purposes other than handwashing.

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 half & half, French vanilla creamer, sauerkraut, and salsa originally prepped on 6/10. CDI- PIC voluntarily discarded items. EHS discussed date marking procedures with PIC. 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. EHS observed no written procedures for foods held on TPHC in hot box. EHS will send electronic copy for PIC to fill out. EHS will conduct follow up visit to assess written TPHC procedures. VERIFICATION REQUIRED TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 TCS foods held on TPHC without time labeled for start and discard times. PIC stated he forgot to have labels marked. CDI- labels were marked, EHS did not have items discarded due to items being in temperature.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no head coverings being worn by food employees.

4-501.11 Maintain equipment in good repair. Observed interior of microwaves used in facilities in need of repair.

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 gaskets of low RIC with black buildup, heavy liquid residue at bottom of low RIC. Increase cleaning frequency.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed cardboard receptacle missing drain plug. Acquire drain plug. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed all sliding doors of outdoor receptacles maintained open while not in use. Maintain all lids and doors closed to prevent potential harborage.

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 paper towel dispenser at back handsink in disrepair. Repair, replace, or discard fixture. 6-501.16 Store mops for air drying after use. Observed mop stored directly on floor in hallway. Store in an area for air drying.