BOA CONCESSIONS #137

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed mozzarella cheese in flip top unit with mold. CDI - Cheese was discarded and new mozzarella cheese was stocked in flip top cooler with an initial temp of 40F. -1 point-

7-208.11 Store labeled, first aid supplies to prevent contamination.-P. Observed first aid kits with medications stored above food, clean utensils, single service. CDI-kits relocated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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. - Observed shredded cheese and pepperoni in flip top holding temperature above 41F. CDI- PIC volunteer to discard items at the time of inspection. - 1.5 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. 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-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed no test strip available to test the sanitizer solution. CDI- PIC provided the test strip at the time of inspection. -0 pts-

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 Pre prepped pizzas in WIC were held on TPHC according to PIC. Times were not marked in log. Begin time for TPHC cannot begin until pizza coolers downs to 41F. CDI - Times marked,

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink blocked by fan at beginning of inspection. CDI - PIC moved fan to unblock handsink.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed container of cornmeal baring no label to indicate its contents. CDI - PIC labeled bin.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed dial top thermometer improperly calibrated. CDI-digital thermometers provided.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed staff using soiled oven mitts to transport hot pizza trays out of a greasy cardboard box to be returned back to front of production line. Handle equipment that’s used for food in a sanitary manner. CDI-through discussion

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed staff repeatedly touch and use cell phone while engaged in food prep. CDI education provided and staff member properly washed hands during inspection.

2-301.14 When to Wash - P Observed employee washed hands and turned off faucets without a barrier. EHS intervened and explained to employee why a barrier is needed when turning off faucets. CDI: employee rewashed hands and turned off faucet with a barrier. -2-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer dispenser dispensing at 0ppm-100ppm. CDI: facility is to manually mix sanitizer at the 3 comp sink to 200-400ppm until the dispenser is fixed. -1.5-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wiping cloths in sanitizer buckets of 0ppm. CDI: buckets were refilled with sanitizer at 200-400ppm. -0-

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employees using gloves to touch clothes before engaging with handling food and equipment. CDI gloves discarded and hands will be washed before food prep.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed facility using thermometer with a dimple in the middle of stem and unable to temp cheese on pizza or pepperoni. CDI thin probe thermometer provided.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed pizza cutters store in container with sanitizer. CDI container dumped and utensils placed on clean surface.