Premises Information


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Name

7 - ELEVEN #42367

Address

2611 BEAVER STREET

City/State/ZIP

FAYETTEVILLE

28303

Premise Type

1 - Restaurant

County

Cumberland

Inspection Date

3/20/2026

Final Score @ Grade

93.50

General Comments

- Management has successfully passed a Certified Food Protection Manager examination but was unable to provide the official certificate at the time of inspection. The test was completed on March 11, and the manager is still awaiting receipt of the certification. An email from the National Registry of Food Safety Professionals confirming the passing of the Food Safety Manager Certification Examination was provided as verification. - A vomit cleanup kit was not present at the establishment at the time of inspection.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
8	2	Hands clean & properly washed	Yes	No	No	2-301.14 When to Wash (P) Personnel were observed entering the kitchen and donning gloves without first washing their hands. Employees shall wash their hands after any activity that may result in contamination. The Person in Charge shall ensure that employees are effectively cleaning their hands by routinely monitoring handwashing practices. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation, including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles, and: (A) After touching bare human body parts other than clean hands and exposed portions of arms; (B) After using the toilet room; (C) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and prevent cross-contamination when changing tasks; (H) Before donning gloves to initiate a task involving food; and (I) After engaging in any other activities that may contaminate the hands. EHS directed personnel to wash their hands, and proper handwashing was performed. CDI
10	1	Handwashing sinks supplied & accessible	Yes	Yes	No	6-301.12 Hand Drying Provision (Pf), 6-301.14 Handwashing Signage (C), 6-301.11 Handwashing Cleanser, Availability (Pf) The handwashing sink in the customer self-service area was observed to be missing paper towels and soap. Management stated that the sink is being used for dumping; however, at the time of permitting, this sink was approved as a handwashing sink, not a dump sink. The establishment has changed the designated use of this sink without prior approval. A handwashing sink shall be provided for customer use as a condition of the permit. Each handwashing sink shall be supplied with: (A) individual, disposable towels; (B) a continuous towel system that supplies the user with a clean towel; (C) a heated-air hand drying device; or (D) a hand drying device that employs an air-knife system delivering high-velocity, pressurized air at ambient temperature. Additionally, a sign or poster notifying food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible. Each handwashing sink shall also be provided with a supply of hand cleaning soap. Management placed paper towels and soap at the handwashing sink during the inspection. An updated handwashing sign was provided by the Environmental Health Specialist (EHS). Corrected During Inspection (CDI), REPEAT.
16	1.50	Food-contact surfaces: cleaned & sanitized	No	Yes	No	4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C) The nozzles attached to the cold drink machine were observed to be soiled. Management stated that the nozzles are cleaned once a week. Equipment food-contact surfaces and utensils-including beverage dispensing nozzles and enclosed components such as ice bins, beverage and syrup dispensing lines, coffee grinders, and water vending equipment-shall be cleaned: (a) At the frequency specified by the manufacturer; or (b) If manufacturer specifications are not available, at a frequency necessary to prevent the accumulation of soil or mold. REPEAT
23	0	Proper date marking & disposition	Yes	No	No	COMMENT - EDUCATIONAL MOMENT 3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) Jamaican patties were observed with a frozen date but without a thaw date or discard date. A prepackaged bag of ready-to-eat chili was observed with a date exceeding 7 days (labeled for 10 days). When a TCS food item is frozen, date marking is paused. Once thawed, the thaw date is considered Day 1, and the food shall be marked for discard no more than 6 days after thawing. Additionally, refrigerated, ready-to-eat TCS food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed, sold, or discarded when held at 41°F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Management date-marked the Jamaican patties and voluntarily discarded the chili during the inspection. CDI NOTE: Date-marking labels were observed on TCS food items (e.g., hot dogs, salsa, and chili) indicating an 8-day holding period, suggesting the day of preparation is not being counted. Management stated the labels are not adjustable. Although these food items were not observed to exceed 7 days at the time of inspection, this practice may result in a violation if items are retained into the 8th day. Date-marking procedures shall be corrected to ensure the day of preparation is counted as Day 1.
40	0.50	Personal cleanliness	No	Yes	No	2-402.11 Effectiveness - Hair Restraints (C) Food staff were observed handling food without wearing a hair restraint. Food employees shall wear effective hair restraints-such as hats, hair coverings or nets, and beard restraints-to prevent hair from contacting exposed food; clean equipment, utensils, linens; and unwrapped single-service and single-use articles. REPEAT
44	0.50	Utensils, equipment & linens: properly stored, dried & handled	No	No	No	4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) Plastic cups, lids, and straws were observed stored in the cabinet space beneath the cold drink machines and were exposed to sticky residue from machine spillage. A large pizza spatula was also observed stored beneath the cooking oven in an area with buildup and was not maintained in a clean condition. EHS recommended placing a sheet of parchment paper above the oven and relocating the pizza spatula to that area to provide a clean storage surface, as the space beneath the oven is not considered a clean storage location. Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (1) In a clean, dry location; and (2) In a manner that protects them from splash, dust, or other sources of contamination.
49	0.50	Non-food contact surfaces clean	No	Yes	No	4-602.13 Nonfood Contact Surfaces (C) Countertops beneath the cooking ovens were observed to be soiled. Cabinets under the cold drink and coffee machines were observed to be soiled with residue from machine spillage. Black cup lid storage holders were also observed to be soiled. Additionally, gaskets on the walk-in freezer were observed to have ice buildup. Non-food-contact surfaces of equipment shall be cleaned at a frequency necessary to prevent the accumulation of soil residues to maintain sanitary conditions and prevent contamination. REPEAT
53	0.50	Toilet facilities: properly constructed, supplied & cleaned	No	Yes	No	6-501.18 Cleaning of Plumbing Fixtures (C) The undersides of the urinals were observed to have urine staining. The first toilet in the men’s restroom was also observed to be soiled. PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean. REPEAT
54	0	Garbage & refuse properly disposed; facilities maintained	No	Yes	No	COMMENT 5-501.115 Maintaining Refuse Areas and Enclosures (C), 5-501.113 Covering Receptacles (C) Miscellaneous trash was observed stored outside the dumpster on the dumpster pad. Storage areas and enclosures for refuse, recyclables, or returnables shall be maintained clean and free of unnecessary items to prevent pest attraction and maintain sanitation. REPEAT
55	0	Physical facilities installed, maintained & clean	No	No	No	COMMENT 6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) The faucet was observed to be detached from the wall. Management stated this was intentional to allow the spray gun and faucet to reach all basins. However, missing screws have resulted in two open holes in the wall. If the faucet is to remain detached, the wall shall be properly repaired, and the holes shall be sealed with appropriate materials (e.g., FRP rivets) to maintain a smooth, cleanable surface. PHYSICAL FACILITIES shall be maintained in good repair.