OAKDALE MINI MART

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without CFPM present during inspection. REPEAT.

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 available in establishment for responding to vomit or diarrheal events. CDI: EHS provided PIC with procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 opened half-eaten pastry with fork stored on prep table near fliptop area and microwave. CDI: PIC discarded food.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed PIC with gloves cracking raw eggs onto grill then proceeding to handle toast for sandwich that was immediately wrapped up for service to a customer. CDI: PIC discarded gloves and washed hands. EHS educated PIC on when to wash hands. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed PIC handling cell phone then proceeded to don gloves for food service. CDI: PIC discarded gloves and rewashed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed fully cooked chicken wings stored beneath raw packaged bacon in customer self service cooler. CDI: PIC rearranged storage order for compliance. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 housemade ranch dressing cups and fully cooked chicken wings that were both prepared the day prior missing date marks. CDI: PIC dated items to reflect yesterday. 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 .

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 worn/cracked flooring tiles in cook line and back kitchen areas. PIC to address repair/replacement of tiles. 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 grease build up on walls near hood vent and grill. Observed floor in need of cleaning by grill area.

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 beverage thermos stored propped up inside fliptop unit near exposed food. Observed employee cellphone stored directly on cutting surface at fliptop unit. CDI: Employee relocated beverage thermos and cellphone.

-REPEAT- 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without CFPM present during inspection. PIC states they have completed the online class and need to schedule and take the final exam.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed two metal pans wet stacked.

-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 buildup of food debris in bottom of reach-in cooler, prep top low boy and prep table shelving. Observed residue build up on exterior of fryer. PIC to address cleaning frequency.

-REPEAT- 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 worn/cracked flooring tiles in cook line and back kitchen areas. PIC to address repair/replacement of tiles. Points not escalated due to improvement of cleanliness of walls by fryer and grill.

-REPEAT- 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without CFPM present during inspection. EHS provided information on obtaining CFPM to PIC. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 buildup of food debris in bottom of reach-in cooler, prep top low boy and prep table shelving. Observed residue build up on exterior of fryer. PIC to address cleaning frequency.

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 some worn tiles of flooring in cook line and back kitchen areas. PIC to address repair/replacement of tiles. 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 walls behind fryer and grill in need of cleaning. PIC to address cleaning frequency.

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

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored above grab and go ready to eat chicken wings and juices in grab and go cooler. CDI - Storage order was corrected -REPEAT- -3 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-101.11 Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. - Pf Observed bottles of what appeared to be quat sanitizer and glass cleaner stored in establishment. CDI - PIC did not know identification of contents and containers were discarded. -0 points-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed metal hotel pans on drying rack stored in a manner that did not promote air drying. Observed wet stacking. -0 points-

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed coving damaged and missing under three compartment sink. Repair coving so that wall to floor joint is sealed. 6-501.16 Store mops for air drying after use. Observed previously used mop stored in mop bucket. -0.5 points-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM onsite during time of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

*REPEAT* 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Raw ROP'd Ham Steak stored above RTE livermush. *CDI - PIC placed item on lower shelf correcting storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Turkey and Cheese sandwiches and buffalo wings in Grab N Go unit above 41F. *CDI - PIC voluntarily discarded item. Unit had a fluctuating ambient temperature of 45-47F. PIC stated possibility of not using unit for food anymore otherwise unit will not be used to CH food items until able to hold an ambient temperature of 41F or less. EHS will follow up as necessary. 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 .

*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 - Turkey and cheese sandwiches and Buffalo wings in Grab N Go Unit without date marking. PIC stated items were prepped on Friday and they forgot to date mark them. *CDI - PIC voluntarily discarded items. 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 .

*REPEAT* 3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. *Observed - Buffalo Wings and Turkey and Cheese sandwich without label indicating ingredients list, quantity of content or name of business.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. *Observed - Food Employee without hair restraint.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. *Observed - Employee phone stored directly on prep top surface. Observed employee bag stored with dry goods. *CDI - PIC removed all items and stored them in designated areas.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed raw ham stored directly above lettuce. *CDI - PIC moved items to lower shelf correcting storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - Slicer stored clean on prep table of prep sink with dried food debris build up. *CDI - Item was moved to 3 compartment sink to be washed, rinsed and sanitized. 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 .

*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 - two ham chubs without date marking. *CDI - PIC voluntarily discarded items. *Observed - Sliced cheese, sliced tomatoes, and shredded lettuce in the flip top without date marking prepped this morning. *CDI - PIC date marked items. If this is an issue again during next inspection establishment will be placed on a risk control plan. *Observed - Wings in Grab n Go cooled and packaged for customer self service today stored without date marking. *CDI - PIC date marked items. 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 . 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 - Little amount of ham chub (1/02/25) and turkey chub (1/30/25) in RIC past the 7 days allowed for date marking. *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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

*REPEAT* 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 - 3 containers of Sliced Cheese stored with tight fitting Saran Wrap in flip top above 41F, see temp chart, prepped for tomorrow, before EHS arrived. *CDI - PIC poked holes in Sudan wrap to allow air flow and stored containers in lowboy of flip top to speed up cooling rate. 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 .

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. *Observed - No nutrition facts label on wings packaged onsite for customer grab n go service.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - door to dumpster left open during time of inspection.

*REPEAT* 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM on-site during time of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Ham and Cheese sandwiches, chicken wings, Raw bacon and sliced cheeses above 41F. *CDI - PIC voluntarily discarded items. 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 .

*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 - foods in grab n go unit and flip top without date marking. *CDI - PIC voluntarily discarded items. 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 .

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 - Raw bacon from the morning as well as products in grab n go unit above 41F. Raw bacon in its commercial box was taken out during breakfast rush and out for roughly 2 hours before placed back into 2 door standing RIC product should be in metal container to allow temperature to transfer properly. Items in flip top were in metal containers tightly Saran wrapped making product unable to properly cool. *CDI - PIC voluntarily discarded all 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. *Observed - sanitizer bucket stored on prep table *CDI - PIC removed sanitizer bucket and placed it on lower shelf of prep table.

*REPEAT* 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 - tiles and base boards throughout facility in need of repair.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed PIC wash hands the used bare hands to bush button to dispense paper towels. CDI.EHS educated PIC on hand washing

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 slaw without date mark that was made previous days ago. REPEAT CDI..PIC added date EHS didn’t escalate points since it was only one item 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed squeeze bottle without label. PIC states is dish detergent. CDI Label squeeze bottle. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bottles of bleach , degreaser stored on top of cleaned dishes and utensils.. CDI. Move items REPEAT

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed chicken being thawed in sink without running water.. CDI..PIC turned water on and temp in bowl was 69F

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed Thermometer reading at 38F while EHS reading was 32F 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed Thermometer and the probe was thick. EHS was come back for thermometer check. 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for 3 comp sink. Facility uses bleach but have been using quat strips. EHS will return in 10 to check for strips

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 black build up behind silver handles of soda fountain.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed toilet in female restroom in need to cleaning.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employees with CFPM certificate during inspection. Nobody on site with certificate today. REPEAT. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed in use employee drink stored on prep unit cutting board. CDI- moved, EHS discussed where to store drinks.

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 sliced turkey, ham and bologna with no date label in prep and standing reach in unit. PIC stated she had opened these products yesterday, forgot to date label. CDI- dates placed on products during inspection. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed 2x bottles of chemical cleaners stored on clean dish shelving, directly above and adjacent to clean dishes. CDI- chemicals moved.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed red sanitizer buckets filled with just water, no sanitizer.

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 hood system with grease buildup, in need of cleaning.

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 coving damage at baseboards near 3 comp sink, repair. 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 general cleaning needed under cook line, under equipment.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employees with CFPM certificate during inspection. PIC stated that owner has certificate, had to leave for emergency today, nobody on site with certificate today. REPEAT. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 opened slaw, turkey and cooked sausage with no date label in prep/reach in units. CDI- dates placed on 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical in generic “ZEP” bottle, not labeled. CDI- chemical labeled during inspection.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed 1x dead water bug under equipment. EHS discussed pest control and pests at this facility, PIC has not noticed any issues with pests but will obtain pest control if pests are an issue in this facility. This was the only observed instance, no live pests during inspection.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean dish shelving stored directly adjacent to handsink, potential to splash onto clean dishes while cleaning hands. EHS suggests installing splash guard or moving location of cleaned dish storage.

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 coving damage at baseboards near 3 comp sink, repair.

2-102.12 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

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical spray bottles stored on shelf with food and utensils. CDI PIC moved chemical spray bottles.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed containers of raw chicken parts being stored in a soda bottle cooler. EHS advised PIC to store food in Tall reach in cooler or freezer. CDI PIC moved chicken to reach in

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 inside of HH case and prep cooler with buildup and food debris. Observed hood above grill with large amount of grease buildup.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observer several bags on trash on ground around dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open

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 drinks commingled with customer food throughout the facility. CDI PIC through out customer food and drinks.