7 ELEVEN #35593B

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Observed PIC was unable to answer questions as to food activities in the facility. CDI. PIC was provided information and also paper work as to some of the requirements in the food process. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager during inspection. A Certified Food Protection Manager shall be onsite during all hours of operation. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation REPEAT

2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf PIC was unable to answer EHS questions on Employee Health Policy and EHP was not posted in facility for reference. CDI: EHS emailed Employee Health Policy hand out to post in facility.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Repeat-Observed metal pans, pizza cutter, coffee urn and adult beverage were also being stored in hand sink basin. CDI: all removed. Repeat

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build up on clean equipment and also on surfaces where they are stored. CDI. PIC removed to be washed. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed opened soap container stored directly by to go pizza boxes. CDI. PIC removed

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thermometer inthe facility during inspection. WILL BE BACK TO CHECK ON THE THERMOMETER.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees handling food items behind service counter without the use of hair restraints. Use hair restraints to prevent hair from contacting exposed food, equipment and utensils. REPEAT

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Repeat- Observed tongs and pizza roller stored in dish with build up. Repeat

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 cleaning needed in micro wave and RI coolers. Repeat

5-205.15 Maintain a plumbing system in good repair. Observed water leaks in the bathroom sink

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste stored directly on the floor in the trash area.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager during inspection. A Certified Food Protection Manager shall be onsite during all hours of operation. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation REPEAT

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P: employee donned gloves without hand wash before serving customer food from hot box. Employee used utensil to handle food. Employee was previously waiting on customers at check out. CDI- discussion with employee about proper times to hand wash.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Repeat-Observed cup stored in hand sink at the back area. CDI. But was removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees handling food items behind service counter without the use of hair restraints. Use hair restraints to prevent hair from contacting exposed food, equipment and utensils.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Repeat- Observed tongs and pizza roller stored in dish with build up. Repeat

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 cleaning needed in micro wave and cheese dispensers.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager during inspection. A Certified Food Protection Manager shall be onsite during all hours of operation. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation REPEAT

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Written procedures for responding to vomiting or diarrheal events were not available. CDI: EHS provided a copy.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P: employee donned gloves without hand wash before serving customer food from hot box. Employee used utensil to handle food. Employee was previously waiting on customers at check out. CDI- discussion with employee about proper times to hand wash.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Repeat- Observed tongs and pizza roller stored in dish with build up.

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 build up on vents

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored by customer food.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager during inspection. A Certified Food Protection Manager shall be onsite during all hours of operation. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation REPEAT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Repeat-Observed metal pans, pizza cutter, coffee urn and adult beverage were also being stored in hand sink basin. CDI: all removed 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Repeat-Observed paper towels missing from first hand sink behind counter. CDI: Hand sink was stocked with paper towels. Observed soap dispenser empty in bathroom. CDI-soap provided 6-301.14 Post a handwash sign at each handsink. Observed no handwash sign in bathroom

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 interior of microwave with burnt on debris. 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed pizza pans, dividers, pizza slicers being washed in hand sink. Utensils may only be W/R/S in 3-comp sink. CDI-taken to 3-comp 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 .

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P. Observed pre-cooked wings cooked to 78F for hot holding. CDI-wings put back in oven. See temp chart.

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 no date markings on opened packages of taquitos, hot dogs. Date markings when packages opened. Verification Required 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 .

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 moth balls in drawers with coffee packages. Verification Required.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed mouse droppings in boxes with coffee pouches. Eliminate pests from property.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed staff prepping food with watch

3-302.15 Wash fruits and vegetables prior to use. Repeat-Observed apples not prewashed and wrapped nor a sign saying to wash apples before eating.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Repeat- Observed tongs and pizza roller hanging over splash guard at hand sink.

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 cutoff cardboard boxes being reused over and over for coffee pouches. Every box had a lot of rodent droppings in it. Discard all boxes replace with something cleanable.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager during inspection. A Certified Food Protection Manager shall be onsite during all hours of operation. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation REPEAT

2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf PIC was unable to answer EHS questions on Employee Health Policy and EHP was not posted in facility for reference. CDI: EHS emailed Employee Health Policy hand out to post in facility.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed metal pans were also being stored in hand sink basin. CDI: pans removed 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels missing from first hand sink behind counter. CDI: Hand sink was stocked with paper towels. REPEAT. Observed soap dispenser contained hand sanitizer. CDI-soap provided

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed greasy roller food markers stored on air dry shelf. Observed container with an uncovered apple, sitting in residue, when pointed out to PIC container washed in hand sink. CDI-items returned to 3-comp sink for 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed unwrapped apple in grab n go case. Fruit with edible skins must be washed prior to putting out and wrap to prevent contamination OR have a sign with the apples that say they must be washed prior to eating.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed tongs and pizza roller hanging over splash guard and under soap dispenser for hand sink.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed hand sink with grime build up. Needs scrubbing.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager during inspection. A Certified Food Protection Manager shall be onsite during all hours of operation. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation REPEAT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed first hand sink behind counter being blocked by boxes of food. Metal grates were also being stored in hand sink basin. CDI: Boxes and grates were removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels missing from first hand sink behind counter. CDI: Hand sink was stocked with paper towels. REPEAT

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. 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 . Observed tongs and tong holder with heavy build up used for self serve at hot dog roller station. PIC stated tongs were changed out and cleaned this morning over 4 hours ago. CDI: PIC returned tongs and tong holder to be W/R/S.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of chips being stored on floor in dry storage room. Store food at least 6 inches above the floor.

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 build up on upper inside surface of microwave. Clean as needed.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation REPEAT

2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf PIC was unable to answer EHS questions on Employee Health Policy and EHP was not posted in facility for reference. CDI: EHS provided education and Employee Health Policy hand out to post in facility.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Written procedures for responding to vomiting or diarrheal events were not available. CDI: EHS provided a copy.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed equipment being rinsed in hand sink behind service counter. CDI: Equipment was removed from hand sink and taken to 3 compartment sink to be W/R/S. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels were not available at one hand sink behind service counter. CDI: Employee placed a stack of paper towels at hand sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed pizza being held in warmer display cabinet at service counter at 109F. CDI: PIC voluntarily discarded pizza. REPEAT.

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 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 . Observed an open bag of pork egg rolls in prep reach in cooler behind service counter without a date mark. CDI: Pork egg rolls were voluntarily discarded.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees handling food items behind service counter without the use of hair restraints. Use hair restraints to prevent hair from contacting exposed food, equipment and utensils.

4-501.11 Maintain equipment in good repair. Observed sandwich cooler leaking water on floor next to service counter. PIC submitted service request to have cooler repaired.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice dispenser in drink machine with black buildup. Clean as needed

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cheeseburgers hot holding below 135F in hot cabinet. CDI: PIC voluntarily discarded items. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects throughout facility.

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 bottom of reach in freezers, side of oven, and drink dispensers with food debris and other build up.

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