CIRCLE K #2721553/ SUBWAY #4290

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. -Observed two empty cans inside the handsink at the front of Circle K side. -CDI- PIC removed cans. 6-301.11 Provide soap for handwashing at each handsink. -Pf -Observed no soap at the front handsink on the Circle K side. -CDI- PIC provided soap. -REPEAT-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed sticker residue on majority of pans stored as clean. -CDI- Dishes were taken back to 3-compartment sink to be re-washed/rinsed/sanitized. Ensure sticker residue is removed during the wash process. -REPEAT- No point escalation due to significant improvement in sanitizing food-contact surfaces since last inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed multiple items hot holding below 135F on Circle K side in hot holding case. Refer to temperature chart. -CDI- PIC voluntarily discarded the items (sausage biscuit, sausage croissant, chicken wings, chicken nuggets, burger, crispy chicken sandwich, rib sandwich). -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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed sliced tomatoes and shredded lettuce above 41F at right side of make line at Subway. - PIC stated tomatoes and lettuce were placed in the unit this morning, less than two hours ago. PIC moved tomatoes and lettuce into WIC for rapid cooling. By end of inspection, EHS observed lettuce and tomatoes cooling at sufficient rates. -EHS observed paper liner underneath cold well pans for tomatoes and lettuce. EHS suggested removing liners to allow for maximum air flow. -After removing liners, check temperature to see if TCS foods are maintained at or below 41F. If not, repair cooler and do not cold hold in unit until it is repaired and properly cold holding at or below 41F. -3 day verification visit required- -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 .

4-501.11 Maintain equipment in good repair. -Observed creamer machine not working on Circle K side. Repair or replace. -REPEAT-

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed food employee eating cookie in food prep area. -CDI- EHS educated food employee on designated areas and food employee left food prep area. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a barrier to turn off faucet thus recontaminating hands. -CDI- EHS educated food employee on using a barrier and food employee rewashed hands. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed 1 handsink with no paper towels. -CDI- PIC replenished paper towel supply. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed food debris in handsink and cup on subway side and motor oil and employee drink stored on handsink at circle k side. Observed item stored on handsink at subway side. -CDI- PIC relocated items and handsink was cleaned. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handsink at drink area on circle k side. -CDI- EHS provided signage. -1-

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method. -P- Observed food employee sanitize clean dishes for less than 30 seconds in quaternary sanitizer. -CDI- EHS educated food employee on proper sanitizing methods and items were placed back in sanitizer water for more than 30 seconds. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed quaternary sanitizer at less than 50ppm in 3-comp sink. -CDI- EHS educated PIC on proper sanitizer concentrations and sink was refilled to 200ppm. -1.5- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on veggie and deli meat slicer at subway side. Observed stickers on dishes stored as clean at circle K side. -CDI- PIC moved items to dishpit to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 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 both microwaves in need of cleaning. Increased and more thorough cleaning frequency recommended.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed items hot holding below 135F on Circle K side. Refer to temperature chart. -CDI- PIC voluntarily discarded items. -0- 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 items above 41F at right side of make line at subway. Refer to temperature chart. -CDI- PIC voluntarily discarded items and will use TPHC until repairs can be made. **3 DAY VERIFICATION REQUIRED** -1.5- 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. -P- Observed “household use only” bug spray such as “Stem” brand. -CDI- PIC removed items. -1-

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed some containers missing labels at make line on subway side. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests throughout. Recommended increased pest control. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 1 food employee on subway side and 1 food employee on circle k side with no protective head covering. -0-

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 knives stored beneath make line in container and shelving with food debris. -CDI- EHS educated PIC on proper storage of in-use utensils and items were removed and placed at dishpit to be W/R/S. -0-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed items wet stacked on clean side of 3-comp sink. -0-

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 cups stored on floor in outdoor storage shed at circle k side. -CDI- PIC removed items. -0-

4-501.11 Maintain equipment in good repair. Observed cappuccino and creamer machines not working. Repair or replace. -0-

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed water at 98F during manual warewashing. -CDI- PIC corrected to above 110F. -0-

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 dust buildup on top of oven on subway side and hot holding cabinets on circle k side. Observed interior and exterior surfaces of cold holding equipment in need of cleaning on both sides. Observed interior and exterior surfaces of cabinets in need of cleaning due to sticky residue on both sides. Observed dusted shelving above 3-comp sink. Increased and more thorough cleaning frequency recommended. **REPEAT** -1-

5-205.15 Maintain a plumbing system in good repair. Observed broken bell on backflow preventer. Observed men’s bathroom with out of order sign due to plumbing issue per PIC. Repair. -0-

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./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 floors not in good repair on subway side. Observed damaged baseboard behind 3-comp sink. Repair. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. On Subway side: Observed fountain drink machine that has not been used for at least 2 yrs in unused drive thru area. EHS advised to remove from facility. This can become a breeding/nesting area for pests. **REPEAT** -1- 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 dust debris and buildup on walls/ceilings above 3-comp sink and walls above handsink/oven on subway side. Observed dirty and wet floor near mop sink. Increased and more thorough cleaning frequency recommended. 6-501.16 Store mops for air drying after use. Observed mop stored in mop sink.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. On Subway side: Observed cutting board with deep grooves and black discoloration that can not be effectively cleaned and sanitized.

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. On Circle K side: Observed nozzles on fountain drink machine with large amount of buildup.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. On Subway side: Observed fountain drink machine that has not been used for at least 2 yrs in unused drive thru area. EHS advised to remove from facility. This can become a breeding/nesting area for pests.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed towels in handwashing sink on Circle K side. CDI PIC moved towels

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs being held at 90F in the steam table. CDI PIC Stated that they were put in about a hour ago and she reheated meat balls to 165F. 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 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 multiple TCS foods in both prep tops above 41F. PIC stated that the units were filled about an hour ago. CDI PIC put TCS foods on ice in the units and called maintenance to service the units. 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 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 open package of hot dogs and pretzel rolls in Lowboy cooler and an open bag of boneless wings in reach in freezer not date marked. CDI PIC put date mark on packages. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bucket on prep table next to slicer. CDI PIC moved sanitizer bucket.

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 single service article storage next to handwashing sink making them exposed to splash. CDI PIC moved single service article storage

4-501.11 Maintain equipment in good repair. Observed both prep units not holding TCS foods at 41F or below. See temperature chart. The ambient air of both units is 55F. VR needed 7-13-24

5-205.15 Maintain a plumbing system in good repair. Observed back flow preventer cap missing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer soiled with old food debris stored clean at service station. CDI- Broken down and cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 single service items stored on the floor in the drive thru area.

4-501.11 Maintain equipment in good repair. Observed freezer over icing.

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 upper plates of cappuccino and juice machines in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tuna, steak, turkey, roast beef, cheese, salami and lettuce at subway on the front lines holding above 41F. CDI- All items discarded. Items were over stacked. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed steak, tuna, roast beef, ham, cheese, turkey over stacked on the front line. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 tall reach in freezer at circle K in need of cleaning. Observed Subway front line in need of cleaning under the containers.

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 floors in the walk in cooler and freezer in need of cleaning at subway.