7 ELEVEN #36993B

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without food protection manager certification For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed drink rack being stored in hand sink basin. CDI: Drink rack was removed. REPEAT 6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at hand sink beside big gulp machine. VERIFICATION REQUIRED. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at hand sink beside big gulp machine. VERIFICATION REQUIRED

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pico at 50F inside prep top unit. Ambient air of prep top unit was 51. Pico was voluntarily discarded. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 milk and half/half with date labeled on sticker 5/12-5/26. Item was held past 7 day date marking requirement. CDI: Items were 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed discolored quat strips. VERIFICATION REQUIRED.

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 of food debris in bottom of lowboy cooler, lowboy freezer and reach in freezer. Clean as needed.

REPEAT VIOLATION: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM present. At least 1 employee shall be present during all hours of operation with ANSI food protection manager certification. -1- For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety No employee present with ANSI food protection manager certification.

REPEAT VIOLATION: 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf. Observed tobacco stand stored in front of hand sink. CDI - Employee relocated stand. Points scaled down due to improvement from previous inspection. 6-301.11 Provide soap for handwashing at each handsink. - Pf. Observed no soap available at one hand sink. CDI - Soap provided to hand sink. -1-

REPEAT VIOLATION: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed chicken wings, taquitos, big bites and hot links hot holding below 135 F since 8:00 AM, according to employee. CDI - Products voluntarily discarded. -3- 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.

REPEAT VIOLATION: 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 date marking for whole milk extending past 7 day requirement (7/23-8/13) and expired half & half being intentionally held for 21 days (7/9-7/30). CDI - Employee allowed to add accurate discard date for whole milk reflecting exp of 7/29 and voluntarily discarded half & half. Points kept at half demerits due to overall improvement on date marking practices. -1.5- EHS and employee addressed date marking procedures and disposition (FIFO). 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies present in back kitchen. -0-

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 personal employee food stored on top of resale goods in the reach-in unit. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM present. At least 1 employee shall be present during all hours of operation with ANSI food protection manager certification. REPEAT VIOLATION. -1- For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety No employee present with ANSI food protection manager certification.

5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf. Observed signage at hand sink stating “do not touch”. Image attached for reference. Employee advised that the hand sink had stopped functioning recently and facility is waiting on repairs. VERIFICATION IS REQUIRED. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf. Observed trash and stand stored in front of two hand sinks. CDI - Employee relocated trash and stand. REPEAT VIOLATION: -2-

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. - P. Observed prepackaged hoagie sandwich covered in blueish green build-up stored alongside rollers and hotdogs in the reach-in unit. CDI - PIC voluntarily discarded hoagie. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed steak & cheese, taco & cheese and cheese taquitos on rollers holding below 135 F since 7:00 AM, according to employee. CDI - Products voluntarily discarded. REPEAT VIOLATION -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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

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 opened package of hot dogs without date marking. Also observed whole milk held since 12/26/24 with intentions of holding the product until 1/17/25. CDI - Employee allowed to properly date the hot dogs and whole milk voluntarily discarded. REPEAT VIOLATION -1.5- EHS and employee addressed date marking procedures and disposition. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

3-501.13 (A), (B), (C) Use approved thawing methods. - Pf. Observed chicken wings thawing on counter during inspection. Thaw TCS foods under refrigeration, as part of the cooking process, or under running water that measures 70 F or less. CDI - Chicken wings put back in cooler. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of soda syrup on floor in back room. Store at least 6 inches off the floor. -0-

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. Observe packaged single service pizza boxes and box of straws stored on the floor not stored properly. REPEAT VIOLATION -1-

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. PIC could not relay knowledge to EHS regarding temperature requirements of TCS foods or TPHC procedures for hot holding. CDI - PIC educate on requirements. 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 No employee present with ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with ANSI food protection manager certification. REPEAT VIOLATION

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash and stand in front of the handsink. CDI - employee relocated trash and stand.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken roller holding below 135F. CDI: Product rapidly reheated by turning the roller temperature up. 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 .

3-501.18 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: http://meck.co/FoodSafety 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 open hot dogs annd taquitos open without datemarking. CDI - Employee properly dated the hot dogs.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed no timers started for hot food. CDI: PIC started timers as she stated they were pulled out within 30 min. Longest timer is 2 hours which is more conservative than the 4 hour allotment.

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 cups and to go bowls not stored properly. 4-502.13 - Observed tubing from bulk milk at the customer service extending more than an inch from the bulk container. Cut the tubing no longer than 1’ at a diagonal from the bulk container to prevent contamination.

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 baseboard around mop sink peeling from wall.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. PIC could not relay knowledge to EHS regarding policies for clean up of emetic events and temperature requirements of TCS foods or TPHC procedures for hot holding. CDI - PIC educated on requirements. 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 No employee present with ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with ANSI food protection manager certification. REPEAT VIOLATION

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash and stand in front of the handsink. CDI - employee relocated trash and stand.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. PIC could not relay knowledge to EHS regarding policies for clean up of emetic events and temperature requirements of TCS foods or TPHC procedures for hot holding. CDI - PIC educated on requirements. 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 No employee present with ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with ANSI food protection manager certification. REPEAT VIOLATION

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash and stand in front of the handsink. CDI - employee relocated trash and stand.

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: http://meck.co/FoodSafety 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 open hot dogs annd taquitos open without datemarking. CDI - Employee properly dated the hot dogs.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. PIC could not relay knowledge to EHS regarding policies for clean up of emetic events and temperature requirements of TCS foods. CDI - PIC educated on requirements. 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 No employee present with ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with ANSI food protection manager certification. REPEAT VIOLATION

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: http://meck.co/FoodSafety PIC stated that the establishment does not have a vomit/diarrhea clean up policy. CDI - EHS provided PIC with a paper copy of the vomit and diarrhea clean up plan poster. REPEAT VIOLATION

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken roller holding below 135F. CDI: Product rapidly reheated by turning the roller temperature up. 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 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed no timers started for hot food. CDI: PIC started timers as she stated they were pulled out within 30 min. Longest timer is 2 hours which is more conservative than the 4 hour allotment.

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 gasket on condiment cooler and interior of condiment cooler 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 baseboard around mop sink peeling from wall.