BOA CONCESSIONS #117

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed all foods on TPHC log have a temperature higher than 41F recorded for start temperature during inspection. CDI - REHS educated PIC on proper starting temperatures for TPHC. All foods voluntarily discarded. 1.5 pts.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin proved thermometer on site during inspection. CDI - PIC acquired. 0 pts.

4-501.11 Maintain equipment in good repair. Observed rusting on shelves in WIC during inspection. Repair or replacement necessary. Repeat. 0.5 pts.

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. Observed facility without written procedures for holding the pizzas on TPHC for 4 hours and pizza sauce for 8 hours. TPHC form for pizzas was filled out during inspection. VERIFICATION REQUIRED. Facility must provide TPHC procedures for holding pizza sauce on TPHC for 8 hours. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-501.11 Maintain equipment in good repair. Observed shelving on bottom of prep table falling off. Repair.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- EHS observed an employee wash hands when required however the employee used bare hands to turn the faucet off. This action recontaminates the hands. CDI- PIC provided education to employee and EHS observed proper hand washing. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee sweat rags and cell phone stored on prep tables. CDI- PIC had employees move items.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer bucket with concentration of 0ppm CDI- PIC changed sanitizer bucket and concentration was 200ppm. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee washed hands and recontaminated hands by turning off the water faucets with bare hands. CDI: PIC intervened and had employee rewash hands and turned off faucet correctly. 2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed employee scratch head with gloves and was about to proceed on handling food with the same pair of gloves. CDI: EHS intervened and PIC discussed with employee. Employee discarded gloves and correctly washed hands before donning on new gloves. -2-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed written plans not provided in the stand. CDI - PIC has the written plans and going to provide to all the stands. For more information please visit: http://meck.co/FoodSafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food handler pouring pizza sauce into a container and then grabbing the trash can. CDI. - discussion with PIC on when to properly wash hands. Food handler immediately washed their hands properly.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two food handlers without hair restraints.

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 pepperoni and cheese pizza rounds that were opened prior to today’s event. CDI No one was able to tell when product was opened so items discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed facility without a thermometer. CDI thermometer provided.