7-ELEVEN #37007B

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no CFPM on site at the time of the inspection as the owner is the only one who possesses a ServSafe certificate. 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 provided at the handwash sink adjacent the 3 compartment sink. CDI - Paper towels provided.

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf - Observed one of the 2 thermometers on site to be reading at 2.5-3F above the EHS thermometer and the second thermometer provided in the facility. CDI - Facility discarded the improperly calibrated thermometer. For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed all employees on site to not be wearing head coverings of any kind. REPEAT.

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 a stack of single service coffee filters to be stored out of their original packaging directly on top of the coffee brewers. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee food/lunches to be commingled on all shelves in the lowboy portion of the condiment station. CDI - Lowboy contents rearranged so that employee food is only on the bottom shelf and consumer food are on the 2 shelves above. EHS advised that staff label the bottom shelf “Employee Food” if it is a common spot to store lunches.

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed the bathroom handwash sink to not be provided with soap at the time of the inspection. REPEAT. CDI - Employee refilled soap dispenser. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed the handwash sink at the front counter to be used to store a pair of soiled tongs. CDI - PIC removed soiled tongs.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed 2 trays of wings, 1 buffalo and 1 bbq, to be hot held in the front counter hotbox at temperatures of 108-125F. Employee stated having made them within the last 30 mins. REPEAT. CDI - Employee rapidly reheated both trays of 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed a large bag of protein powder and containers of other dietary supplements stored on the edge of the top shelf directly above the food prep area at the front counter. CDI - PIC relocated supplements to back storage room.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed one employee engaging in food prep at the front counter to not be wearing a hat or head covering of any kind.

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 a stack of single service coffee filters to be stored out of their original packaging directly on top of the coffee brewers.

5-205.15 Maintain a plumbing system in good repair. - Observed the floor drain to the 3 compartment sink to be draining at a very slow rate to the point where the staff cannot fully empty a basin of the 3 compartment sink without the floor drain overflowing onto the floor. EHS did not observe the overflow happen but PIC stated that he has tried to contact 7-Eleven over the issue and plumbers have told him there is no clog.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no CFPM on site at the time of the inspection. The only person possessing a valid CFPM is the GM. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P - Observed a front counter employee wash their hands for approx. 5 seconds. CDI - EHS intervened and provided education on proper handwashing length. Employee rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed a front counter employee not use a barrier to turn off the handwash sink after washing their hands. CDI - EHS intervened and provided education on proper handwashing procedures. Employee rewashed hands.

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap provided at the handwash sink in the back kitchen area. CDI - PIC refilled soap dispenser.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed all trays of chicken wings, buffalo wings, and bbq wings (7 in total) in the front counter hotbox to be at temperatures of 115-122F. PIC stated they had only made them 30 mins earlier. CDI - PIC reheated all trays of wings to temperatures of 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 .

3-306.11 Protect food on display using shields, packaging, or other effective means. -P - Observed 3 green apples that were available for patron grab & go and not protected by any sort of barrier or packaging to prevent possible contamination. TRANSITIONAL ITEM. CDI - Green apples placed into single service food bags.

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 trays of single service pizza boxes stored above the hot holding unit with their food contact surfaces face up, allowing for possible contamination. CDI - Stacks of trays flipped upside down.

4-501.11 Maintain equipment in good repair. - Observed the interior light to the 1 door RIF in the back kitchen area to be broken/hanging down by its wire. TRANSITIONAL ITEM.