BOA CONCESSIONS #107

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths at 0ppm quat. CDI: Buckets were changed.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed one food employee wash her hands at a handsink then turn faucets off without using a protective barrier. All other employees were observed practicing good handwashing. CDI: PIC educated employee and employee re-washed her hands.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one sanitizer bucket full of QUAT sanitizer measuring low concentration. Ensure in-use wiping cloths are stored inside sanitizer buckets with properly concentrated QUAT.

5-103.12 Pressure (Pf)- Observed in the back line, cold water from a faucet coming out very low pressure. CDI- PIC adjusts the adequate pressure during time of inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Some small flies observed in back area in concession stand. Keep pests free from premises. 0 pts.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - REPEAT - Observed box of chips blocking handsink upon arrival. - CDI - PIC moved box of chips.

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: http://meck.co/FoodSafety - Observed pico and corn salsa held on time but not included in TPHC written procedures. Update written procedures to include all TCS items held on time. - VR - Verification required within 10 days.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed quat sanitizer concentration of 100ppm. Adjust sanitizer dispenser to allow sanitizer to dispense at a concentration of between 200-400ppm.

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 drink stored over 3 comp sink. Ensure that employees have a designated area to stored drinks and drinks are stored with a lid and straw. CDI- Drink was moved to a suitable area.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Ensure that team members are following the hand washing procedure listed above. Observed a team member wash their hands 5-6 seconds and recontaminate their hand by turning the faucet off with their bare hands. CDI- Employee rewashed hands during the inspection according to the correct handwashing procedure.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand washing sink blocked with rolling trashcan during the inspection. Ensure that handwashing sink is readily accessible for the sole purpose of handwashing only. CDI- Trashcan was moved during the inspection by REHS.

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 . All time and temperature controlled foods kept for hot holding shall maintain a temperature threshold of at least 135F or greater. Observed macaroni and cheese below temperature threshold. Macaroni and cheese was placed on tphc due to food establishment not having another method of heating.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 . All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of at least 41F or below. Observed pico de gallo and corn/bean salsa above temperature threshold. items were placed inside of reach in unit to cool below temperature threshold.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed multiple employee beverages uncovered stored throughout the stand. CDI- keep beverages covered and stored to prevent contamination

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed pork sandwiches stored in warmer without a time marking method being used. Ensure procedure includes how time mark will be applied to product. CDI- sandwiches marked for time and will be discarded within 4 hours per PIC.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items stored with beverages in back kitchen area.