BOA CONCESSIONS #109

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, items on the form are not match with what is serving for the day. CDI- EHS and PIC discussed in detail the form shall be matching what is offering and what is actually on the form. Corrected on site.

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed quat sanitizer concentration of 100ppm in sanitizer bucket holding wiping cloths. Solution is dispensing between 200-400ppm at 3 compartment sink. CDI- Wiping cloth solution was refilled.

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. - Observed raw burgers holding above 41F in RIC (see temperature chart). Observed sliced American cheese holding above 41F in small flip top unit (see temperature chart). - CDI - PIC moved TCS items to another unit and placed the rest on time. American sliced cheese placed on time. Update TPHC procedures to reflect this change. Follow up visit required to ensure unit has been fixed.

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.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed pans on air drying shelves not clean to sight or touch with a greasy film in the inside. Pans were removed and placed by 3 comp sink to be washed, rinsed, and sanitized again.

4-501.11 Maintain equipment in good repair. Observed 3 comp sink sanitizer hookup at sink not functional due sanitizer line not being long enough. Replace line to gain functionality.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed sliced tomatoes in upright cooler > 41F CDI- tomatoes moved to freezer for rapid cooling.

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 Ensure procedures include how time control is being marked on the product.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed female employee wash hands thoroughly, but turn off faucet with bare hands. CDI - EHS educated employee and hands were re-washed properly.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed water bottle and wiping cloths stored on handsink. CDI - PIC removed items form handsink.

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 Employee stated they hold hamburgers in hot window using TPHC. EHS did not observed written procedures for TPHC in concession stand.

4-501.11 Maintain equipment in good repair. Observed split gasket at cold hold drawer. Item listed as non-compliant on permit.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on gasket on top cold drawer. Increase cleaning frequency.