CONCORD TRAVEL CENTER - GRAYSVILLE health score and inspection history

Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.// Wet wiping cloth left by hand washing sink on sales floor.

Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Residue on exterior of ice chute at CocaCola machine on the left.

(B) Loosely cover or uncover food until cooled.// Asada and chicken in WI cooler cooling with sealed lid.

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

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 are not being cleaned daily.

JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location.//NOV#EH16001832 (CFSM card)- ServSafe certificates still not registered- extended

Cease wearing jewelry on the arms and hands (other than a plain ring) while preparing food.// Employees wearing jewelry on arms.

5-205.15(B) Repair condensate leak in refrigeration units.// Condensate leak in bottom of make table. 6-301.14 Post sign at all hand sinks that notifies employees to wash hands.// No hand washing sign at hand sink on sales floor.

Store refuse and recyclables in receptacles so that they are inaccessible to pests.// Returnables are not stored in receptacles.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Dust accumulation on ceiling and fan covers in WI cooler.

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

Store personal items away from food, utensils, equipment, linens and single service/single use articles.// Jacket stored on side of shelving unit in kitchen; personal cup stored amongst dry-storage items on shelving in kitchen.

Store toxic items below and away from food, utensils, equipment, linens, and single service/single use articles.// Pine Sol stored directly next to mug, utensils, and appliances.

Wash hands for at least 15 seconds after any potential contamination (i.e. handling soiled utensils, after using toilet room, before donning gloves, etc.).// NOV#EH16001831 (Hand washing)- employee does not wash hands between taking payments and serving food from hot holding- extended

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.// Vent covers on unit in beer cooler covered in dust.

JCDH 2.1 Provide a Certified Food Safety Manager, with card from JCDH, on the premises at all hours of operation.// NOV#EH16001832 (CFSM cards)- still no manager certification/card available- extended

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 and food items stored on prep surface.

Maintain an approved sanitary sewage system according to law (ex: cleaning out grease interceptors, septic tanks) to prevent sewage back up.// Two floor drains in kitchen are backing up sewage into the floor.

3-501.16(A)(1) Maintain TCS food at 135 F or above.// NOV#EH16001833 (TCS foods 135F or above)- wings in hot holding at 122F- extended

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)// Residue accumulation on can opener blade.

Store food wrapped, in packages or in covered containers to prevent contamination.// Frozen burgers sitting on top of box in freezer, uncovered.

2

Provide an appropriate chemical test kit that accurately measures the concentration of sanitizing solutions.// No test strips available. COS- test strips provided. 4-302.12 Provide appropriate, readily accessible thermometer for verifying internal food temperatures.// No food thermometer available.

Store refuse and recyclables in receptacles so that they are inaccessible to pests.// Bag of trash left outside of dumpster. 5-501.113 Keep the waste-grease receptacle closed.// Grease trap left open. 5-501.110 Store refuse and recyclables in receptacles so that they are inaccessible to pests.// Returnables stored in back of facility, not in receptacles. 5-501.17 Provide a covered receptacle for sanitary napkins in a toilet room used by females.// Receptacles in women's bathroom missing lids.

5-205.15(B) Repair condensate leak in refrigeration units.// Condensate leak in bottom of make table.

Wash hands for at least 15 seconds after any potential contamination (i.e. handling soiled utensils, after using toilet room, before donning gloves, etc.).// PIC donned gloves without washing hands first.

Provide lockers or other suitable facilities for storage of employees’ personal belongings.// Employee items stored on top of slicer. COS- employees removed.

JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location.// ServSafe holders have not registered their certificates and gotten cards.

3-501.16(A)(1) Maintain TCS food at 135 F or above.// Taco in hot holding at 108F. COS- PIC discarded.

Store food at least 6 inches above the floor.// Box of tomatoes and other items stored directly on the floor inside walk-in cooler.

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)// Pink residue on the interior of ice machine; beverage nozzles are only getting cleaned every 2-3 days.