BOA CONCESSIONS #545

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 holding hot dogs on TPHC without written procedures. CDI: Written procedures were filled out onsite. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 unable to show time mark for when hot dogs were placed on TPHC. CDI: Items were labeled during inspection.

4-501.11 Maintain equipment in good repair. Observed 2 door reach in cooler leaking. Repair.

5-205.15 Maintain a plumbing system in good repair. Observed tubing at can wash frayed and in need of repair.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheese hot holding at 91F in cheese dispenser. CDI - Cheese moved to TPHC for 2 hours since it has only been out for 2 hours. PIC stated they have ordered new cheese dispensers. - 1.5 -

6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking Observed employee drinks stored above single-use items in dry storage. CDI - Drinks moved to designated area. - 0 -