BOA CONCESSIONS #101

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in 50ppm quat. CDI: Buckets were changed.

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.

3-501.19 (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 empanadas and pineapple habanero sauce not on 4-hour TPHC procedures. CDI - PIC wrote in foods item on TPHC form. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed portion cups of salsa and pineapple habanero sauce above 41F in flip top unit and items are not being held on TPHC. Food was prepared off-site three days ago. CDI - PIC voluntarily discarded container of portioned cups of salsa and pineapple habanero sauce. 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 .

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 several clear/white food containers stored clean with date marking stickers still attached. CDI - PIC stated they will no longer use the containers and moved containers to 3-comp-sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed greasy containers greasy and stored in a dirty crate. CDI-returned to dish 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pineapple habanero sauce served at room temp. It was not on the TPHC log. Asked for recipe, it is a cooked product containing pineapple, habaneros, onions, and garlic. This product is a TCS product and needs to maintain <41F. CDI-discussion with PIC. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees (x2) prepping/cooking food with no head covering. CDI - employee added hair nets.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drinks and phones stored on prep unit. CDI - Employee items were removed from the prep unit.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw beef stored over portioned mild and habanero salsa cups inside walk-in cooler. No physical evidence of contamination observed. CDI - EHS educated and PIC re-arranged storage order. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in sanitizer solution registering at 0 P.P.M. quat. CDI - Solution discarded and replenished with new sanitizer registering at 200 P.P.M. -0.5-

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. Upon entry observed employee drinking from water bottle with screw cap removed. Employee was at a prep table with portioned condiments.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Steak holding at grill 122.0 F in center of pan. CDI- steak brought up to 170.0 at grill.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Kitchen staff not wearing hair restraints while working with food.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Sanitizer solution in red sanitizer bucket soiled.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed 2x sanitizer concentration at 0 ppm quat. Source container not dispensing solution. CDI - Sanitizer solution remade, concentration now at 100 ppm quat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed small containers of portioned salsa, raw steak, cut cabbage & bean empanadas holding > 41 F. See temperature chart for reference. PIC stated that these items were prepared at their establishment 2 hours prior to inspection, placed into RIC and have not been used for service yet. CDI - Items placed in ice baths and taken to WIC to quickly cool down.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several containers of frying oil stored on floor throughout the cook line and next to WIC.

2-402.11 Effectiveness-Hair Restraints - C. Observed food employee without hair restraint.