Premises Information


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Name

EAST 74 FAMILY RESTAURANT

Address

10915 MONROE RD

City/State/ZIP

MATTHEWS

28105

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

2/17/2023

Final Score @ Grade

General Comments

Facility has been observed using reusable, white bins, as opposed to single use food containers (such as cleaned cool whip containers) for storage of food items. Lids for these containers are observed as being foil or rinsed and clean, single use lids that are disposed of between periods of storage. So long as food items are properly stored in containers that can be properly washed, rinsed, and sanitized, this storage method shall be considered sufficient.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
10	1	Handwashing sinks supplied & accessible	Yes	No	No	5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed large standing fan placed in front of ice machine corner sink, preventing access. CDI - PIC removed fan to allow for access to hand sink. No other hand sink availability or hand washing violations were observed during inspection.
15	0	Food separated & protected	Yes	No	No	3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed approximately five (5) packages of unwashed strawberries and blueberries stored above ready to eat foods in WIC. CDI - EHS and PIC discussed storage order of WIC; storage of WIC was reorganized to prevent potential contamination. EHS provided PIC with WIC storage chart. For more information on food storage order please visit: http://meck.co/FoodSafety
22	0	Proper cold holding temperatures	Yes	No	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed grill standing RIC with ambient temperature of approximately 45F, as displayed by internal ambient thermometers. Temperatures of foods within the standing RIC ranged from 41F to 44F when checked. CDI - PIC delegated removal of all TCS food from the standing RIC and rotated out of temperature food to freezer for corrective cooling. RIC may have been in a defrost period; RIC was observed with an improved internal temperature prior to end of inspection. Final ambient temperature, observed by EHS thermometer was approximately 39F. Internal ambient air thermometer was recorded at 38F. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
23	1.50	Proper date marking & disposition	Yes	No	No	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 four containers of TCS food (one cut washed lettuce, and three containers of freshly cut tomatoes) in salad RIC without date marking. PIC verified that these items had been prepared on the day of inspection. CDI - Items were effectively date marked. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one (1) container of pasta salad in the WIC date marked for 02/17. CDI - PIC voluntarily disposed of pasta salad. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
37	0	Food properly labeled: original container	Yes	No	No	3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed approximately three (3) unlabeled working containers (butter squeeze bottle, garlic powder, and chicken base powder) throughout kitchen prep areas. CDI - EHS and PIC discussed labeling options for working containers, including dry erase marker labeling and station labels. Labels were affixed to all unidentified working containers.
40	0.50	Personal cleanliness	No	Yes	No	2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) food employee operating without effective hair restraint. REPEAT.
47	0	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	No	No	4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed two (2) cardboard sheets in the kitchen area (one at inactive flattop grill, one beneath bottle of margarine bottle). Remove cardboard and replace with smooth and easily cleanable surfaces, such as plastic sheeting. For grill coverage, foil can be used, so long as it is regularly replaced when soiled.
54	0	Garbage & refuse properly disposed; facilities maintained	No	No	No	5-501.111 Keep storage areas and bins for waste in good repair. Observed cracked lid on facility dumpster, preventing closure. Contact waste management company to repair/replace dumpster lid.
55	0	Physical facilities installed, maintained & clean	No	No	No	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 water staining on ceilings of men’s restroom. Replace restroom ceilings with clean, non absorbent tiles in good repair.