Premises Information


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Name

7 ELEVEN #35564C

Address

105 S POLK ST

City/State/ZIP

PINEVILLE

28134

Premise Type

2 - Food Stands

County

Mecklenburg

Inspection Date

8/1/2025

Final Score @ Grade

General Comments

The intention for TCS foods in warmer boxes or warming display cases (hot dogs, tacos, pizza, breakfast sandwiches, etc) is TPHC. PIC states holding foods at 135F or above is not the objective; rotating foods on a 1 to 4 hour basis, depending on the product, is the goal. EHS reviews all components of proper TPHC with PIC, including start temperatures, time labels, and written procedures. EHS advises PIC that all of these conditions must be met in order for TPHC to be in compliance. EHS provided template for TPHC written procedures and ensured proper starting temps during inspection. EHS advises PIC not to rely exclusively on timers for tracking disposal times. Either labels on each item, or a white board with items and disposal times listed, should be used. EHS offers business card and encourages PIC to reach out with any questions or concerns.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
2	1	Certified Food Protection Manager	No	Yes	No	REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed expired CFPM certificate for PIC. (-1) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
22	1.50	Proper cold holding temperatures	Yes	No	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several deli sandwiches in display case between 42F-44F. PIC states they came with delivery just prior to inspection. CDI- EHS observed 39F ambient temp inside case. All sandwiches reach 41F by end of inspection. (-1.5)
24	1.50	Time as a Public Health Control; procedures & records	No	No	No	10 DAY VR. SEE GENERAL COMMENT. 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. PIC offered form with list of items and their holding times as only written procedures for TPHC. No explanation of process, start times, or labeling method outlined on form. EHS provides TPHC procedure form here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english A visit will be made within 10 days to ensure form is completed and available onsite. 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed white board used for tracking TPHC food disposal times incomplete and not listing all foods presently in display case and many items in case without time stickers. PIC states timers on warmer box are also used. EHS advises the staff to utilize the white board for tracking; too many foods in case to use timer alone. EHS will make return visit within ten days to ensure foods are properly marked and tracked for TPHC. (-1.5)
41	0	Wiping cloths: properly used & stored	Yes	No	No	3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in chlorine exceeding 200ppm. CDI- PIC dilutes to 100ppm. (-0)
55	1	Physical facilities installed, maintained & clean	No	Yes	No	REPEAT. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed accumulation of dirt and debris beneath equipment and in hard to reach places. Increase cleaning frequency advised. (-1)