Tp - 1871 Grille Stand 239 at Truist Park

"Routine inspection — zero violations recorded."

"Observed ice scoop stored in wall scoop holder with black residue and accumulation in main kitchen. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food. COS: Ice scoop and holder cleaned and sanitized. | Observed floors soiled with black accumulation and residue in WIC in main kitchen. C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues."

"Observed several hot holding violations under the heat lamps in main kitchen. C/A: TCS hot holding foods must remain at 135 F or higher. COS: Discarded."

"Pepperoni observed cold holding at 52 F in Prep Top Cooler. CA: All cold holding TCS foods must remain at 41 F or lower. COS: Placed on ice bath. | Hamburgers in Reach-in Warmer observed hot holding at 132 F and 130 F. Hot Dogs in Pass-Thru Window observed hot holding at 120 F. CA: All hot holding TCS foods must remain at 135 F or higher. COS: Discarded."

"Observed employees enter the kitchen from outside of the facility and begin to prep food without washing their hands with soap and water. C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food. COS: PIC instructed employees to wash their hands with soap and water for at least 20 seconds before going to prep food. | Observed employee handling raw hamburgers, then touch cooked ready-to-eat hamburgers without removing gloves, washing hands with soap and water for at least 20 seconds, and then re-gloving. C/A: Food employees shall clean their hands and exposed portions of their arms immediately after engaging in activities that contaminate the hands, such as handling raw meat. COS: Hamburgers were discarded, and employee removed gloves, washed hands with soap and water for at least 20 seconds, and then re-gloved."