Circle K

Inspector notes: Observed hair wrapped around the hot dog roller touching a hot dog. Also observed food debris buildup at the ends of each roller. Discussed with PIC All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Also discussed to soap, rinse sanitize and airdry the hot dog roller as they should be cleaned frequent enough to accumulate food debris buildup

Inspector notes: Observed in the hand wash sink by the register a can of beer that was leaking and ice in the basin. Also observed at the back hand wash sink by the three compartment to be blocked with several containers of cleaner and buckets. Discussed with person in charge (PIC) handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection

Inspector notes: Observed employee using tongs to place cooked chicken nuggets in a container, they put the tongs down and used bare hand to touch nose with thumb and pointer finger and then grab a lid to cover the food with the same fingers. Discussed with person in charge (PIC) Hands must be washed at any time contamination occurs and when changing tasks. Employee discarded lid and immediately washed hands for less than 5 seconds. Discussed the importance of proper hand washing procedures with PIC. Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Employee properly washed hands at time of inspection and placed used paper towel on the prep table next to used and dirty gloves stored on the prep table. Discussed with employee to discard used paper towels and gloves into garbage and wash hands. Employee washed hands at time of inspection

Inspector notes: Observed no Certified Food Protection Manager (CFPM) in facility at time of inspection. Discussed with Person in Charge (PIC) a CFPM is required to be on the premises during all hours of operation

Inspector notes: Observed at handwashing sink near the cash registers, with dirty cooking utensils and a leaking drink and bagged food cup in the basin of the hand sink. Also observed at the hand wash sink in the back near the three compartment sink blocked by soda bibs and a garbage can. Discussed with Person in Charge (PIC) the handwash sink shall be used only for handwashing and maintained as accessible at all times. PIC emptied the basin of the front sink and cleared away the obstructions at the sink in the back at the time of inspection

Inspector notes: Observed in each basin and drain of the three compartment sink with rust and in some areas dark black buildup accumulated on other the rusty areas. Discussed with PIC to repair/fix/replace to create a smooth cleanable surface. Also observed the ice cream freezer to have signs posted saying product not for sale. Per PIC the unit was registering at 40*F 1 hour prior to inspection. Employees were relocating product to adequate freezers at time of inspection. Per PIC maintenance was to arrive same day. Discussed with PIC physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection