BOA CONCESSIONS #140

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-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P- Observed chemical/soap containers stored next to and touching water bottles crate underneath prep table. CDI- PIC removed and rearranged items at the time of inspection. -0 pts-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee handling broom and dustpan and then return to food prep without washing hands. Observed food employee wash hands and not use a barrier to turn off faucet thus recontaminating hands. -CDI- EHS educated food employee on when to wash and food employee washed/rewashed hands. -0-

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 stamp for hot dogs being held on TPHC. -CDI - PIC properly labeled items. **REPEAT** -3-

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 sanitizer bucket stored on floor. -CDI- PIC relocated items. -0-

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 facility had time marking sheet filled out but did not label the different batches of hot dogs. CDI - batches were marked.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drinks on shelf over single service drink and food trays. Needs to be stored to protect single service items.

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.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without a hair cover. CDI. Employee stopped prepping food.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without a hair cover. CDI. Employee wore one.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees stuffs stored directly on 3 comp sink. CDI. PIC removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer dispenser dispensing at 150ppm. CDI: EHS allowed facility to manually mix sanitizer to 200ppm-400ppm until dispenser is fixed. -1.5-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of paper cups stored on the floor. CDI: box was moved to shelf -0-

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 employee wash hands and cut off faucet with paper towels. CDI- inspector explained the importance of using paper towels to cut off faucet with employee. Employee rewashed hands.