BOA CONCESSIONS #112

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed mop bucket blocking back handsink during inspection. CDI - Mop bucket moved. 1 pt.

5-205.15 Maintain a plumbing system in good repair. Observed handsink leaking grey water during inspection. Repair necessary. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut melon mix, made in house, holding above 41F. CDI PIC stated that item was taken from WIC to RIC 3 hours prior. Items removed and placed back in WIC to re-cool quickly. 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 splash on underside where spouts come out of machine on drink machine with coffee/hot cocoa drinks.

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 cheese sauce being held on TPHC according to PIC, with no time label marked. CDI: Time label was marked.

4-501.11 Maintain equipment in good repair. Observed damaged ice merchandise threshold damaged. Repair.

4-501.11 Maintain equipment in good repair. Observed damage on inside of door of large ice case. Repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 1 portion of hot dogs measured 49F in walk-in cooler. PIC stated they came from another stand. CDI - Hot dogs immediately cooked as corrective action. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 .

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety - Observed educational poster posted in facility but no written procedures available. CDI - PIC emailed facility written procedures to be included in binder kept in facility.

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 facility missing written procedures for TPHC. Facility utilizing one spreadsheet for all items placed on time but spreadsheet does not indicate where items are being held in facility. EHS recommends maintaining a separate spreadsheet for each holding unit. - VR - Verification required within 10 days.

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 employee wash hands and then turn faucets off with freshly cleaned hands without use of a barrier. CDI - EHS directed employee to wash hands and use paper towel to turn off faucets.

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 multiple batches of brats and hotdogs cooked on roller grill mixed into holding drawers unable to determine which batch of product tracked with documented times. CDI - all items discard times changed to earliest documented discard time of 8:40 and items going forward separated into tracked batches for timing.

6-303.11 Intensity-Lighting - C. Observed missing light bulb in walk in cooler. No lighting available in unit without use of flashlight. Replace.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot dog holding at 119F; after questioning employee stated if they are out of temperature (under 135F) they would typically be discarded. EHS recommended holding items using TPHC. CDI - Employee placed time stamps on all hot drawers. PIC, Dustin, created procedure for written documentation by end of inspection today.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed pitted flooring around drains in front service area. Listed on non-compliant items.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee’s possessions stored with customer food in walk in cooler. Employee relocated items.