7-ELEVEN #35548A

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

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 dried buildup and food residue in microwave. PIC stated they did not know last time cleaned. CDI - PIC w/r/s microwave. Increase cleaning frequency. 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 tongs, and other utensils in use that have not been cleaned for over 4 hours. PIC stated that 3rd shift are supposed to clean before shift ends. PIC stated that roller foods stop selling between 6PM and 8 PM. Utensils had not been cleaned from the previous day. CDI- Utensils moved to 3 comp sink for cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 contenders of chicken wings HH below 135F. CDI - PIC reheated above 165F and put back in HH. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico and salsa cold holding above 41 in prep unit. Temperature of unit is 45F. PIC put in a maintenance ticket for repair. All items in unit voluntarily discarded. EHS will arrive back on sight within 3 days to verify unit is cold holding TCS foods 41F and below. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed 2 containers of taquitos opened on a previous day not date marked. Employee stated they were planning on discarding taquitos on 8/14/26 based on date marking from manufacture. Food employee, PIC, and EHS discussed date marking is not based off manufacturing date, but on seven day date marking from opening package. CDI - PIC added proper date marking to container. 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 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed hot dogs thawing on counter top. CDI - food employee moved to LB for thawing.

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 head covering.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand washing sink in back kitchen area. CDI- Paper towels placed at sink.

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 cutter, tongs, knives and other utensils in use that has not been cleaned for over 4 hours. PIC stated that they are supposed to be cleaned every shift. Shift started at 6am and ends at 12. Utensils had not been cleaned from this morning. CDI- Utensils pulled for cleaning. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico and salsa held above 41F. CDI- Items 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed no dates for sausages, hotdogs, chicken taquitos or pico. CDI- Items 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 .

.3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed wings, potato wedges, tenders in display case with customer access without any protection from customers. Food is not always monitored by trained food employee. CDI- Removed. EHS stated that items need to either be packaged or in a unit where customers cannot access the food unattended,

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 bin housing to go sauces in need of cleaning.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed no EHP. -CDI- EHS emailed a copy to PIC. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 V&D procedures. -CDI- EHS provided handout. -0- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed items stored on handsink area at FOH. -CDI- EHS educated PIC on not storing items on handsink area and PIC removed items. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed sweeper stored in front of handsink at FOH. -CDI- PIC relocated items. -1-

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 cutter, tongs, and other items that had been in use for more than 4 hours without cleaning. PIC stated that items are cleaned once a day, at night. -CDI- EHS educated PIC on cleaning frequency and PIC placed items at dishpit to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . -1.5- 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed dishes stored as clean with debris. -CDI- PIC moved items to dishpit to be W/R/S. Ensure items are stored as clean even if not in use. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed items in hot box below 135F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed creamer from dispenser at 43F. -CDI- PIC voluntarily discarded items. -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./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 creamer with no date mark and half and half improperly date marked: item was date marked 9/5-9/19 (discard should be 9/11). -CDI- EHS educated PIC on proper date marking system and items were properly date marked and item without a date was 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf- Observed no thin probe thermometer available for use. Per PIC, items had been ordered. **10 DAY VERIFICATION REQUIRED** -0.5-

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed chicken wings, empanadas, and mini tacos in hot holding case with no protective coverings on items. Consumers are able to open unit and grab items and unit is not consistently being monitored by trained food employee. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in water with no sanitizer. -CDI- EHS educated PIC on proper storage of in-use wiping cloths and items were stored in sanitizer concentration of 200ppm. -0-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed debris in NFCS of hot holding unit, drink machine, and chili/cheese dispenser. Increased and more thorough cleaning frequency recommended. -0-

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands. -Pf- Observed hot water at 3-comp sink at 105F. **10 DAY VERIFICATION REQUIRED** -0.5-