BOA CONCESSIONS #122

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 - Fries and tater tots held in metal containers on the prep counter top not listed on TPHC Log. *CDI - PIC marked item on TPHC log and will do this moving forward.

3-305.12 Food Storage, Prohibited Areas (C). *Observed - Cardboard Box of Frozen Raw Beef Patties stored directly on top of trash can while cook was removing them from box and placing them onto grill. *CDI - Cook removed item from on top of trash can and placed it into RIC.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed labels on non-food contact of metal pans. Observed greasy build up on handles of reach in cooler and food debris in reach in freezer.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed container of chili that was held below 135 F. CDI- PIC voluntarily discarded product into trash. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 container of sanitizing solution used for wiping cloths stored on the floor in under serving line. CDI- container was placed on a shelf. -zero-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - *Observed - Sanitizer bucket used to sanitize prep table at a concentration of 0ppm. *CDI - PIC refilled bucket with sanitizer, recorded at a concentration of 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - *Observed - Sliced cheeses in flip top unit above 41F. *CDI - PIC placed items on TPHC to be discarded at the end of the day. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 drinking from open beverage and when finished napkin partially covering beverage. ensure proper closed beverages used .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloth bucket measured less than 150 ppm quat. Maintain wet wiping cloths in sanitizer solution at 150-400 ppm. CDI - Bucket emptied and refilled with 200 ppm solution.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed smart watches and other arm jewelry on several food employees handling exposed food. Remove these prior to beginning food service. -.5-

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed pocket knife in use for opening food packages. Knife had raw hamburger buildup on FCS. Use knife designed for use with FCSs. -.5-