BOA CONCESSIONS #126

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed large deep densely packed container of salsa Roja temping above 41F with tight fitting lid being held in standing reach-in. Item had been prepped at 6:18pm. CDI- EHS discussed effective cooling methods including use of ice bags or shallower pans with PIC, PIC had tight lid removed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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. Observed employee food container of watermelon stored on top of container of picked onions in RIC. PIC moved container of watermelon separated and away from facilities food.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing bracelets on both wrist while preparing food. CDI- employee removed bracelets and properly washed hands.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed vents in need of cleaning.

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 Bean salsa and cotija cheese were missing on TPHC form. CDI - PIC placed times that both items were removed from temperature control.

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 at front service counter beyond barrier / plastic sleeve exposed to customer contamination.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer at three compartment sink- 50ppm. CDI: PIC made solution by hand- 150ppm.