ROUTE 74 GRILL

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P. Observed food employee wash and rinse ladle then place as clean without sanitizing. CDI: Ladle was placed in sanitizer. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal pans soiled while stored as clean. CDI: Items were placed to be rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 no time stamps on log sheet. PIC stated that items are reheated at commissary, then commissary takes final reheat temperature and is supposed to mark time. The procedure that is being conducted at this permitted facility is to take the temperature when the food is received from delivery by the commissary and start time then. This is incorrect. TPHC time starts when the TCS food is removed from temperature control which is when the items are transferred to containers from original reheat or hot holding equipment and placed to transfer to this facility. Log should travel with and be recorded by this facility. EHS approved this facility to place white boards up and record time as recorded by commissary upon delivery. I.E. The commissary takes hotdogs from hotwell/reheating process and temps at 140F at 4:45 pm. Commissary records time and temp on log sheet, the log sheet travels with product to this facility. This facility reads time and temperature from log and records it on white boards. CDI Time log from commissary was retrieved and times were transferred to log sheet at facility. Repeat

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two buckets at 0 ppm quat sanitizer. CDI PIC refilled and tested at 150 ppm.

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 chili being held on TPHC without a start time marked. CDI: PIC placed time on chart.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed minor food debris build up in bottom of reach in cooler.

5-205.15 Maintain a plumbing system in good repair. Observed leaking pipe below 3 compartment sink. Repair leak.

5-202.12 Provide at least 100F water at handsinks. Observed handwashing sink at 94F. PIC stated that they are putting in boosters next week to correct the water temperature issue.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of tortilla chips on the floor. CDI PIC put chips on shelf.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice, plastic and food item in hand washing sink near 3 compartment sink. PIC stated an employee dumped a drink in the hand sink. CDI: Sink was cleaned.

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf. Observed Facility thermometer read 29.4F in an ice bath while EHS thermometer read 32F. CDI: PIC provided thermometer which read 32F in ice bath. For information on how to properly calibrate a thermometer, please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed flooring peeling throughout facility. Repair

Repeat: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed peeling floors throughout stand. Need repaired.

6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) Observed employee food and drink with no lid or straw at back prep area. CDI, area cleaned.

2-301.14 When to Wash (P) Observed employee wash hands and turn off faucet with bare hands. Same employee grabbed gloves, dropped gloves on floor, picked them up and moved to put them on and prep food. CDI - Gloves were discarded and hands rewashed. - 2 -

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed burn and antiseptic spray stored above food trays in dry storage. CDI - Items moved to lower shelf, not above any facility items. - 0 -

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed facility drinks stored on floor during inspection. - 0 -

4-101.19 Nonfood-Contact Surfaces (C) Observed shelves lined with cardboard in dry storage. Remove. - 0 -

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed various areas of flooring paint peeling. Resurface as needed. - REPEAT - 0.5 -

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed few containers of sanitizer buckets with wiping cloths stored on floor. CDI - Items were picked up off of floor and placed on crates. - 0.5 -

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoop stored with handle touching ice. CDI - Scoop removed. - 0 -

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of single use cups and drink trays stored on floor near drink station. CDI - Items picked up off of the floor. - REPEAT - 1 -

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floor in need of resealing. Paint starting to wear away and revel concrete underneath. - 0 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored next to plastic cups on prep surface. CDI - Phone removed. - 0 -

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed plastic cups and single use items on floor in drink area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili hot holding at 119F in steam well. CDI - Chili taken to be reheated; chili reheated to >180F.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical bottle with original label for odor removing, employee stated it was bleach water. CDI - Bottle discarded.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets stored on the ground. CDI-The buckets were placed onto crates. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed plumbing underneath the 3-compartment sink leaking. Have repaired. REPEAT.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed all sanitizer buckets stored on the floor.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water not reaching proper temperature to wash dishes at time of inspection . CDI maint. corrected problem and proper temperature.

5-205.15 Maintain a plumbing system in good repair. Observed pipe leaking under three compartment sink . CDI maint. crew repaired leak.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed brats and weiners opened and not date marked. CDI labeled

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed three sanitizer buckets on the floor.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 50 ppm quat concentration. CDI - PIC refilled at dispenser to over 200 ppm. -1.5-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed ice and soda left dumped in a handsink. Also observed a large container of salt being stored on top of a handsink. CDI- Items were removed from handsinks. Ensure all employees understand hand sinks are for hand washing only and not for dumping.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P REPEAT- Observed two pizzas at 121-127F. CDI- Items were placed on a four hour hold time with a start time of preparation. NOTE: EHS helped PIC fill out TPHC forms for TCS foods and educated on how the process works.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed slaw at the self service station at 50-51F. CDI- The item was placed on a four hour hold time with the start time being time brought out of cold holding. NOTE: EHS helped PIC fill out TPHC form for this item and educated on how the process works.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P- Observed self service station not monitored with foods unprotected. CDI- PIC had an employee monitor the station to ensure after each use the foods were covered.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.- Observed an open employee drink on a prep table. PIC removed item.

2-301.14 Wash hands after activities that contaminate them. -P- Observed employee handle money and then started to prepare food. CDI- Employee was educated on when to wash hands. EHS observed proper handwashing. PIC also added another perosn to the stand to just deal with money.

6-301.14 Post a handwash sign at each handsink. - Observed hand sink near waffle stand without a handwashing sign. PIC was given a sign. 5-202.12 Provide at least 100F water at handsinks. -Pf- Observed no hot water at handsink near waffle station. CDI- PIC replaced hot water tank heating unit at the stand during the inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- REPEAT - Observed Pizza hot holding at 107. CDI- Pizza was placed on time since it was made at 6PM and all food is discarded at 10PM per PIC.

5-103.12 Provide water under pressure to all fixtures.-Pf- Observed water tank not producing water under pressure at the waffle and pretzel stand. CDI- PIC fixed the issue during the inspection.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.- Observed floors chipping away throughout.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.- Observed employee items stored with single use items.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at hand washing sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwash sink. CDI soap and paper towels delivered.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pizza hot holding at 119 degrees . CDI pizzas discarded.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups with lip surface exposed . CDI cup sleeve pulled up to cover lip area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee dump coffee in handsink. Use only for handwashing. CDI - PIC cleaned. -1-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled sanitizer spray bottle. CDI - PIC labeled these. -1-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with hair hanging over shoulder and toward face. CDI - Employee instructed to make sure hair is properly restrained. -0-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs at the handsink. CDI - PIC given signs today. -1-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees with hair outside of restraint. Observed two employees serving drinks without a hair restraint. CDI - Employees fixed hair restraints to make them more effective. -.5-

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop with handle laying down in ice.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

Facility has not obtained variance for use of 2-compartment sink or replaced with 3-comp sink.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF: Handsinks shall be used for no other purpose othere than for handwashing. Observed handsink used as a dumpsink, ice in sink. CDI

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Date mark potentially hazardous foods. Observed a few salads from previous day not date marked. CDI- marked.

2-402.11 Effectiveness-Hair Restraints - C: Employees must wear hair restraints when working with food. Observed two employees with no hair restraints.

4-301.12 Manual Warewashing, Sink Compartment Requirements - PF: Facility does not have 3-compartment sink. Intermittent use, single service utensils only.