7 ELEVEN #37105B

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PICs on duty are not CFPMs. A CFPM was not present. No points deducted due to facility allowed a time period of up to 180 days from permit date (12/18/25 - 6/16/26) to comply with the above referenced CFPM requirements. -0- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf. Observed boxes stored in front of back kitchen hand sink. CDI - Obstructions removed to allow access to hand washing sink. -0-

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 the following TCS applicable foods being held in the facility for resale exceeding the 7 day requirement: Taquitos (x2 opened packages, labeled as 1/5-/1/12), whole milk and french vanilla creamer (labeled as 1/5-1/19). The facility’s date labeling system is currently extending TCS foods 10-14 days past required 7 days with the example of the above mentioned as well as fully cooked hot dogs (labeled as 1/10-1/20). CDI - Staff educated on date marking practices and FIFO. PIC advised to update date labeling system to reflect maximum of 7 day hold. All expired TCS foods were voluntarily discarded, labeling for hot dogs corrected to reflect 1/10-1/16. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). - Pf. No written SOPs available for items held on 4 hour TPHC in hot case (mini tacos, chicken wings and potato wedges). CDI - TPHC procedures template provided and filled out onsite. 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. - P. Observed mini tacos, chicken wings and potato wedges being held past the 4 hour time frame. According to their time stamps, these were made today as early as 9:23 am. CDI - Foods were voluntarily discarded by the PIC. -1.5- TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 single service pizza and hot dog containers stored facing upwards on top of hot holding display case. -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 1 of 2 microwaves with accumulated food debris. Clean and maintain. -0-