Quiktrip

Inspector notes: Observed large dried spills of coffee products in walk-in cooler on floor near bibs for nitro coffee station. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Person in charge (PIC) directed employee to clean the area during the inspection to correct

Inspector notes: Observed nacho cheese and chili dispenser to be operating at 79.4'F according to LCD display. Internal temperature of both TCS food items was 84-86'F at time of inspection. PIC was unsure when they were placed in the hot holding unit. Both items were labeled with a prep date of 12/31. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were discarded by PIC at time of inspection. Discussed proper hot holding parameters with PIC

Inspector notes: Observed no hand drying provision at both the front hand sink nearest to the sandwich prep table, and the hand sink nearest to the 3-comp sink. 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 provided hand drying provision for handwash sink at time of inspection