CIRCLE K #2723836 health score and inspection history

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.// Employee drink stored on prep surface.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Stained ceiling tiles on sales floor. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Damaged ceiling tiles in back of facility.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)// Drip at faucet at hand sink in back of facility.

6-403.11(B) Locate lockers or other suitable facilities for storage of aprons and personal belongings so that they do not contaminate food, equipment, utensils and single service/single use articles.// Employee phone stored on prep surface.

4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.// Damaged gasket on beer cooler door.

Remove dead or trapped birds, insects, rodents and other pests from control devices and premises at a frequency that prevents accumulation, decomposition or the attraction of pests.// Dead insects in cabinets underneath drink machine.

JCDH 2.2 Provide food safety training for all food handlers as required.// Not all employees have food safety training.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)// Drip at faucet at hand sink in back of facility.

4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.// Damaged gasket on beer cooler door.

Store personal care items away from food, utensils, equipment, linens and single service/single use articles.// Employee apron hanging on shelving with drink boxes; employee phone on prep area

JCDH 2.2 Provide food safety training for all food handlers as required. JCDH 2.2 Provide readily available documentation of food safety training for all employees at all hours of operation.// NOV#1780 (food safety training) not all employees have food safety training- extended

ADPH 420-3-22-.08, 8-304.11 Post current permit in public view. Permit remains the property of JCDH.// Permit still not posted.

6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises.// NOV#1778 (pest control)- still rodent droppings in cabinets underneath cappuccino machine- extended

Cease using hand sinks for any purpose other than handwashing.// Metal parts stored inside hand sink in back of facility.

6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises.// Rodent droppings in cabinet underneath cappuccino machine.

JCDH 2.2 Provide food safety training for all food handlers as required.// Not all employees have food safety training.

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.// Employee drinks stored in reach-in cooler amongst foods for facility, on prep surface behind counter, and on counter above products.

ADPH 420-3-22-.08, 8-304.11 Post current permit in public view. Permit remains the property of JCDH. ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH.// Last inspection posted was old inspection with a higher score.

Provide an employee health policy that states what actions are necessary when an employee has a specific symptom or diagnosis related to diseases that are transmissible through food. Communication of the policy to employees must be verifiable.// No employee health policy available.

Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use).// Beverage nozzles soiled with residue.