Circle K

Inspector notes: Observed employee wipe forehead with paper towels and proceed to remove hotdogs from packaging without washing hands in between. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee briefly washed hands at handsink for 5 seconds. Instructed employee to wash hands and scrub with soap for the full 20 seconds. Employee properly washed hands at handwash sink at time of inspection. Discussed the importance of proper hand washing procedures with the person-in-charge (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

Inspector notes: Observed following time/temperature controlled for safety (TCS) ready to eat (RTE) foods labelled with an open date of 6/24 and discard date of 6/30: chicken sandwiches and egg and sausage sandwiches. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection

Inspector notes: Observed pizza pans, plastic food containers, and cutting board in quaternary ammonia with measured concentration of

Inspector notes: Observed following time/temperature controlled for safety (TCS) ready to eat (RTE) foods labelled with the following opened dates: smoked cheddar hot dogs (5/17, 6/24) and the taquitos with meat/cheese (5/1). RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection