BOA CONCESSIONS #116

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 Mac and cheese and cheese sauce not on TPHC procedures. CDI: PIC placed items on TPHC procedures. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 and Mac and cheese with time labels. CDI: PIC placed time labels on items.

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 slaw said to be on TPHC by PIC with written procedures provided however did not have a start and end time provided. CDI- PIC labeled the start and end time.

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 manager copy of written procedures to be printed and included in binder kept in facility.

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 corn salsa holding above 41F and not included in TPHC written procedures. EHS recommends placing cold holding items on time similar to items that are hot held. - CDI - Items placed on time while EHS present.

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 TPHC written procedures to be inaccurate. Nacho cheese and corn salsa not included on written procedures. - VR - Verification required within 10 days to ensure written procedures are updated.

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 two different employees washing hands use freshly cleaned hands to turn off faucets without use of a barrier. CDI. EHS directed employees to wash hands and use paper towels to turn off faucets.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee washing knives and pans in 3 part sink with wash water at 100f. Maintain water for washing at 110f or greater.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed numerous personal employee items including cell phones, wallets, jewelry items, etc. stored mixed with food items and packaging in back area. Designate an area for the storage of employee items away from food and food contact items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cole slaw cups cold holding in beverage cooler and in rear reach in cooler cold holding at 46F. CDI - PIC adjusted reach in cooler temperature and all TCS foods below 41F. -1.5-