BOA CONCESSIONS #136

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed residue from soft drinks that had been dumped in the had sink. Do not use hand sinks for any other purposes other than hand washing. (1 pt) VR not required.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed open employee beverage on storage rack.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 2 food employees use bare hands to turn faucet off when after washing and before handling clean equipment.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee handle soiled item and put hands in trash then use same gloves to proceed to handling clean single-service and food preparation. CDI, gloves removed and employee washed hands.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: www.mecknc.gov/foodsafety. - Observed TPHC form was pre- made and same across all concession stands. The actual food items that are served at this concession are not listed in the form. CDI- PIC corrected the form during inspection. Correct detail procedures discussed with PIC at the time of inspection. Only put list of items that are actually served on the procedures form -1.5 pts-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in sanitizer with a concentration of 0ppm quat during inspection. CDI - PIC changed sanitizer.

4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. P Observed pan used for pork washed, rinsed, sanitized for less than 60 seconds. 3-comp sink needs to be W/R/S before setting up to clean utensils, sink was set up with pork grease in compartments. CDI-through discussion 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed dial top thermometer improperly calibrated. CDI-digital thermometer provided

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed ring on staff. CDI through discussion

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pan wiped dry with towel. Air dry.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service cups stored on counters tops not protected with original packaging or approved barrier exposed to customer contamination.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. - Observed employee drink stored on food prep table. CDI- PIC moved item to area away from clean equipment and food prep areas.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility had pulled chicken sandwiches on TPHC with time stamped, but have no written procedures on it. CDI: EHS allowed facility to hold pulled chicken sandwiches on TPHC. VR within 10 days to ensure facility has written procedures for pulled chicken. -1-

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employe wash hands and cut off faucet with bare hands. CDI- inspector explained to employee the importance of using paper towels to cut off faucet. Employee rewashed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed coleslaw and tossed salad that were stored above 41 F. PIC stated that items were brought down to stand at 10 am. CDI- items were place in cooler and allowed to chill.