A92

7-ELEVEN 35568

5115 OLD DOWD RD, Charlotte, NC 28208

Food Stands · NC permit/State ID 2060022769

Latest gradeA (92)

Last inspectedJul 30, 2026

Inspections on record23

On record sinceNov 14, 2014

Score history

Nov 14, 2014Higher is betterJul 30, 2026

Inspections & violations

Jul 30, 2026 A 92 · 4 violations

Inspector comments: TPHC was e-mailed to PIC for hot holding cabinet. No food was observed on hot rollers.

#2 · Certified Food Protection Manager −1

Repeat violation

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no employee on site with a valid CFPM. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no form of hand drying at BOH hand washing sink. CDI - PIC obtained roll of paper towels. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed open beverages and chemicals spray bottles stored in hand washing sink. CDI - PIC removal all items out of hand washing sink area.

#21 · Proper hot holding temperatures −3

Corrected during inspectionRepeat violation

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed four portioned trays of buffalo wings below 135F in hot holding cabinet. Ambient air was observed at 140F. CDI - PIC voluntarily discarded food. PIC stated the hot holding cabinet needs to be replaced due to issues with unit. EHS advised using TPHC. 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 .

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

REPEAT 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) Observed opened chili and cheese bags inside dispenser without any form of date marking. CDI - PIC voluntarily discarded both bags of food. 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 . 3-501.18 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) Observed open bags of half/half and French vanilla in dispenser improperly date marked and exceeding seven day date marking. 07/20-07/27. CDI - PIC voluntarily discarded four bags of dairy products. 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 .

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Feb 4, 2026 A 93.5 · 4 violations

#2 · Certified Food Protection Manager −1

Repeat violation

#21 · Proper hot holding temperatures −3

Corrected during inspectionRepeat violation

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken sandwiches in hot holding cabinet below 135F. CDI - PIC voluntarily discarded chicken sandwiches that were reheated around 5:45AM today. 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 .

#23 · Proper date marking & disposition −1.5

Corrected during inspection

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). Observed open dairy French vanilla and half&half date marked for 14 days1/27-2/10 at customer self service dispenser. CDI - PIC voluntarily discarded both open boxes. 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 .

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

REPEAT 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 food splash on walls and ceilings in dry storage room and food debris around hard to reach areas of cold holding units. Increase frequency of cleaning.

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Jul 9, 2025 A 93 · 6 violations

#2 · Certified Food Protection Manager −1

Repeat violation

#5 · Procedures for responding to vomiting & diarrheal events −0.5

Corrected during inspection

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures at facility. CDI EHS provided vomiting/diarrhea clean-up procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#10 · Handwashing sinks supplied & accessible −2

Corrected during inspectionRepeat violation

REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand washing sink near register will several cans beverage stored at hand washing sink. CDI - PIC removed all items away from hand washing sink. EHS mentioned hand washing sink isn't for stored beverages for personal consumption or retail sale.

#21 · Proper hot holding temperatures −1.5

Corrected during inspectionRepeat violation

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several plain and buffalo chicken wings hot holding in display case below 135F. PIC stated they were reheated about thirty minutes ago. EHS allowed PIC to reheat food back to 165F for hot holding. 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 .

#41 · Wiping cloths: properly used & stored −1

Corrected during inspectionRepeat violation

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed in-use wet wiping cloths at 3-comp-sink and prep surfaces. CDI - PIC placed wet wiping cloths in discard bin.

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

REPEAT 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 food splash and food debris on ceiling near boxed beverage room. Increase frequency of cleaning.

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Mar 12, 2025 B 83.5 · 18 violations

Inspector comments: EHS informed PIC that if repeat violations occur on the next inspection for date marking and handwashing that they may be put on a risk control plan. If the facility wishes to have a reinspection please contact the Mecklenburg County Public Health main office at 980-314-1620. A reinspection will be conducted within 2 weeks of the call.

#1 · PIC Present, demonstrates knowledge, & performs duties −1

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf - Observed a lack of active managerial control as evidenced by the EHS observing 11 priority and priority foundation violations, most of which being repeats. 10 day VR to observed implementation of active managerial control and systems in place to correct the repeat violations. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no employee on site with a valid CFPM. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#6 · Proper eating, tasting, drinking or tobacco use

Corrected during inspection

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 an employee cup of coffee stored directly on top of the napkin dispenser adjacent the front counter handwash sink. CDI - Employee beverage moved.

#8 · Hands clean & properly washed −4

Corrected during inspectionRepeat violation

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P - Observed an employee handle money and then immediately don gloves to bag house made chocolate chip cookies. REPEAT. CDI - EHS intervened and employee rewashed hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed an employee wash their hands and then turn off the faucet without a protective barrier. REPEAT. CDI - EHS intervened and provided education on using a barrier to turn off the faucet when washing hands. Employee rewashed hands.

#10 · Handwashing sinks supplied & accessible −2

Corrected during inspectionRepeat violation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the handwash sink in the back storage area to be obstructed from use by a large promotional chip rack and the broom placed directly in front of the sink. REPEAT. CDI - Items moved, allowing access to the handwash sink. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed an employee use the coffee station handwash sink to empty the coffee pots. REPEAT. CDI - EHS intervened and informed the employee that since the sink is designated as a handwash only sink, no other activities can be performed in that sink and they must use the 3 compartment sink in the back storage area to empty the coffee pots. 6-301.14 Post a handwash sign at each handsink. - Observed both restrooms (employee and patron) to not be provided with handwashing signs. REPEAT. CDI - EHS provided the facility handwash signs at the end of the inspection.

#16 · Food-contact surfaces: cleaned & sanitized −1.5

Corrected during inspection

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the sanitizer concentration at the 3 compartment sink to be 0ppm and the sanitizer dispenser to be empty. CDI - Manager picked up another bottle from a different 7-Eleven location. Observed sanitizer concentration at 100-200ppm after bottle was changed. 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

#21 · Proper hot holding temperatures

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed 4 containers of original chicken wings to be at temperatures of 115-122F. CDI - Items voluntarily discarded. 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 .

#22 · Proper cold holding temperatures

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed 9 pepperoni pizzas stored on a rack in the WIC to be at temperatures of 47-48F for an unknown amount of time. CDI - Voluntarily discarded. 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 .

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

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 an opened package of hot dogs in the front counter lowboy refrigerator that were not provided with a date mark. REPEAT. CDI - Item voluntarily discarded. 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 .

#28 · Toxic substances properly identified stored & used −2

Corrected during inspectionRepeat violation

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed a large opened pump bottle of hand sanitizer stored directly next to opened singe service containers on the shelf below the hotbox. CDI - Single service items voluntarily discarded. Hand sanitizer moved. 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 a can of “Hot Shot” wasp killer stored on the small rack above the 3 compartment sink. Item is not approved to be used in commercial settings. REPEAT. CDI - Pesticide can voluntarily discarded.

#39 · Contamination prevented during food preparation, storage & display

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed cases of beer and soda stored directly on the floor throughout the WIC.

#41 · Wiping cloths: properly used & stored −0.5

Repeat violation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed used/soiled wiping cloths on prep surfaces behind the front counter. REPEAT.

#45 · Single-use & single-service articles: properly stored & used

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 a case of single service cups stored directly on the floor in front of the 3 compartment sink. - Observed multiple stacks of single service to go containers stored with their food contact surfaces face up, subjecting them to potential contamination.

#49 · Non-food contact surfaces clean

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 a buildup of food debris/soda syrup on the metal plate surrounding the soda dispenser nozzles.

#53 · Toilet facilities: properly constructed, supplied & cleaned −0.5

Repeat violation

5-501.17 Provide a covered waste bin in female restrooms. - Observed both restrooms (employee and patron) to not be provided with a covered garbage can. REPEAT.

#54 · Garbage & refuse properly disposed; facilities maintained −0.5

Repeat violation

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. - Observed both dumpsters to be missing the drain plugs. REPEAT. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed the sliding door to one of the dumpsters to be open and the lid to the other dumpster to be open at the time of the inspection. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed an accumulation of garbage and debris in the dumpster enclosure.

#55 · Physical facilities installed, maintained & clean −0.5

Repeat violation

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 the wall and floor surrounding the soda system in the back storage room to be covered in an accumulation of grime/soda syrup. REPEAT.

#56 · Meets ventilation & lighting requirements; designated areas used

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed bags of employee food stored in the lowboy refrigerators behind the front counter.

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Oct 2, 2024 A 91 · 10 violations

#2 · Certified Food Protection Manager −1

Repeat violation

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present is certified.

#8 · Hands clean & properly washed −2

Corrected during inspectionRepeat violation

REPEAT 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 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed an employee wash hands for 5 seconds before downing gloves. Observed an employee not wash hands in between handling money and food. CDI - EHS educated employee and they rewashed hands with proper methods. Improvements made from previous inspection.

#10 · Handwashing sinks supplied & accessible −2

Corrected during inspectionRepeat violation

REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.14 Post a handwash sign at each handsink. Observed food debris inside one hand sink. Observed missing paper towels at the coffee bar hand sink. Observed a large amount of equipment and other items inside and blocking the back kitchen hand sink. Observed missing hand wash signs in both restrooms. CDI - Items were removed and paper towels were provided.

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

REPEAT 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 pack of hot dogs without a date mark. PIC stated that they will last around 3 days once opened. CDI - Item was date marked.

#28 · Toxic substances properly identified stored & used −1

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of chemicals with no label. CDI - Bottle was labeled. 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 Wasp Spray with a label that reads “not for indoor use” stored above the 3-comp sink.

#39 · Contamination prevented during food preparation, storage & display

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed unwrapped apples for self-service with no means of protection. No sign is available to instruct consumers to wash before consumption.

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths on prep surfaces.

#53 · Toilet facilities: properly constructed, supplied & cleaned

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash can in either bathroom.

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plugs on both dumpsters.

#55 · Physical facilities installed, maintained & clean

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 a build-up of syrup debris on the walls behind the drink machine syrup boxes.

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Jan 2, 2024 A 90 · 10 violations

#1 · PIC Present, demonstrates knowledge, & performs duties

Corrected during inspection

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed facility had several priority item violation during inspection today. CDI EHS educated PIC on priority item compliance. All priority item were corrected during the inspection today. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#5 · Procedures for responding to vomiting & diarrheal events

Corrected during inspection

#8 · Hands clean & properly washed −2

Corrected during inspectionRepeat violation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee handle cash register and then proceed to handle food without washing his hands. CDI employee washed his hands and put on gloves REPEAT

#10 · Handwashing sinks supplied & accessible −2

Corrected during inspectionRepeat violation

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at front handwashing sink. CDI PIC filled soap dispenser. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed back handwashing sink blocked. CDI PIC moved items REREAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in front handwashing sink. CDI EHS educated PIC and sink was cleaned REPEAT

#21 · Proper hot holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sriracha chicken kabobs and cheeseburgers in HH below 135F. CDI PIC reheated kabobs and voluntarily discarded cheeseburgers. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#22 · Proper cold holding temperatures

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pizza, meatballs, and beef patties in low boy cooler above 41F. CDI PIC voluntarily discarded. 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 .

#23 · Proper date marking & disposition −1.5

Repeat violation

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 packages of taquito and hot dogs with no date mark. 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 .

#45 · Single-use & single-service articles: properly stored & used −0.5

Repeat violation

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 pizza trays stored on top of equipment unprotected with food contact surface facing upward. REPEAt

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors to dumpster open.

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Jul 31, 2023 A 93 · 7 violations

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#3 · Management, food & conditional employee; knowledge, responsibilities & reporting −1

Corrected during inspection

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed PIC unable to explain or provide documentation of how new employees are trained on employee health policy. CDI EHS educated PIC and provided employee health policy poster. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee handle cash register and put on gloves without washing her hands and then proceeded to handle food. CDI EHS educated employee and she washed her hands and put on clean gloves.

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed pizza pan at hand sink. EHS had to move pan to access sink. CDI PIC moved pan. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed back hand sink blocked by unused items and boxes. PIC asked if facility could not use wash room hand sink because of hand sink in customer self serve area. EHS advised that hand sink must be used and maintained. CDI PIC moved items that were blocking hand sink.

#21 · Proper hot holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs, mini tacos, and boneless wings in HH box below 135F. PIC stated that they were put in HH about 30 minutes ago. CDI EHS educated PIC on reheating RTE foods and he reheated foods to 175F. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition

Corrected during inspection

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 not date marked. CDI PIC put date mark on box with a black marker. 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 .

#45 · Single-use & single-service articles: properly stored & used −1

Corrected during inspection

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 trays and containers stored unprotected on top shelf. CDI PIC inverted trays and containers. REPEAT

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May 30, 2023 A 92 · 8 violations

#1 · PIC Present, demonstrates knowledge, & performs duties −1

Repeat violation

REPEAT: 2-102.11 (A) - (C)(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. - Pf. Please visit our resource page, http://meck.co/FoodSafety, for more food safety information related to PIC Duties, Training, and managing food safety. Observed no CFPM onsite during inspection and observed violation of priority items. -1-

#2 · Certified Food Protection Manager −1

Repeat violation

REPEAT: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM onsite during inspection. -1-

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.15 Only wash hands in handwashing sink. - Pf. Observed employee washing hands at 3-compartment sink. CDI - EHS intervened, educated and hands washed at hand washing sink. -2-

#10 · Handwashing sinks supplied & accessible −2

Corrected during inspectionRepeat violation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf. Observed hand washing station in back room obstructed by brooms, a dust pan and other equipment. CDI - Obstructions removed. REPEAT: 6-301.11 Provide soap for handwashing at each handsink. - Pf. Observed no soap available at two hand washing sinks. CDI - Soap provided for both areas. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no drying provisions at hand washing station in back room. CDI - Paper towels provided. 6-301.14 Post a handwash sign at each handsink. Observed no hand washing guidance at several hand washing sinks. CDI - Hand washing guidance provided onsite. -2-

#21 · Proper hot holding temperatures −1.5

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. For more information please visit: http://meck.co/FoodSafety 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. Observed multiple TCS foods in hot holding case and rollers that were below 135 F. Refer to temperature chart for details. CDI - All items re-heated to > 135 F, meatballs were voluntarily discarded. -1.5-

#23 · Proper date marking & disposition

Corrected during inspection

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 harvest fruit bowls and cut fruits with discard date of 5/29/23. CDI - Items voluntarily discarded. -0- 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.

#35 · Approved thawing methods used

Corrected during inspection

3-501.13 (A), (B), (C) Use approved thawing methods. - Pf. Observed meatballs stored on counter top and thawing in ambient temperatures. CDI - Product heated to > 135 F. -0-

#45 · Single-use & single-service articles: properly stored & used −0.5

Corrected during inspectionRepeat violation

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 single service trays being stored without a protective package and in a way that does not prevent contamination. CDI - Top tray discarded. Remaining trays inverted. -0.5-

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Nov 29, 2022 A 92.5 · 6 violations

#1 · PIC Present, demonstrates knowledge, & performs duties −1

Repeat violation

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed no CFPM onsite during inspection and observed violation of priority items. REPEAT

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM onsite during inspection. REPEAT

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink behind counter at food station. CDI-soap was provided.

#16 · Food-contact surfaces: cleaned & sanitized −1.5

Corrected during inspection

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed sanitizer at 3-comp sink to have a concentration of 0ppm. CDI-sanitizer container was replaced. New concentration was 200ppm.

#22 · Proper cold holding temperatures −3

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety 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. Observed hotdogs and taquitos in the reach in to be above 41F. CDI-hot dogs and taquitos were placed into the WIC to cool down REPEAT

#45 · Single-use & single-service articles: properly stored & used

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 items being stored without a protective package and in a way that does not prevent contamination.

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Mar 17, 2022 A 91.5 · details not yet loaded

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Aug 5, 2021 B 88.5 · details not yet loaded

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Feb 23, 2021 A 93.5 · details not yet loaded

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Jul 16, 2020 A 91 · details not yet loaded

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Jul 26, 2019 A 95.5 · details not yet loaded

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Sep 7, 2018 A 96.5 · details not yet loaded

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May 10, 2018 A 97.5 · details not yet loaded

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Dec 7, 2017 A 97 · details not yet loaded

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Jun 15, 2017 A 95 · details not yet loaded

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Oct 31, 2016 A 95.5 · details not yet loaded

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May 25, 2016 A 93.5 · details not yet loaded

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Dec 11, 2015 A 97.5 · details not yet loaded

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Apr 15, 2015 A 98 · details not yet loaded

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Nov 14, 2014 A 98.5 · details not yet loaded

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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “7-ELEVEN 35568” or State ID 2060022769). Inspection type (routine vs. follow-up) is not published in the county's data.