BOA CONCESSIONS #118

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS food items stored inside make table above 41F. Ambient air temp was 48F. PIC had food employees voluntarily discard pico de gallo and moved all other TCS food items into the RIF to rapidly cool down. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. Observed TCS food items stored inside RIC above 41F. Ambient air temp was 46F. PIC had food employees move all TCS food items into the RIF to rapidly cool down, as temperature logs showed that the RIC was below 41F within 4 hours prior to EHS's observation. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. 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 .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed multiple packages of pre-cooked bulgogi stored directly on top of unopened packaged roll of raw beef in RIC. CDI-PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple scoops with build up on handles and one scoop with food residue under scoop on food contact surface. Utensils were also stored in soiled plastic container. CDI-PIC moved utensils to sink to be rewashed. 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 .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed front hand sink blocked with a large drink cooler blocked it. CDI- PIC moved cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- EHS observed raw ground beef at 47F. CDI- PIC moved item to reach in freezer to quickly cool. NOTE: Point deduction remained the same since observation has improved with degree of temp out and Rte from raw. However, if the violation occurs again during the next inspection full point deduction shall occur. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed two boxes of fries thawing at ambient air per PIC. CDI- PIC moved items back into freezer. PIC educated staff to only use 1-2 bags of fries to slack.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sour cream at 54 degrees. Item was not included on the TPHC document sheet. CDI - Item was added to the 4-hour TPHC list and will be documented in the future.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on prep surfaces. CDI - Item was moved to a sanitizer bucket.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed cups in the front counter handsink. CDI - cups were removed. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed drink wells in front of the front service counter handsink. CDI - Drink wells were removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the sanitizer at 0 ppm CDI - Sanitizer was remade.For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 kitchen supplies.

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 pulled pork at 56F and chicken at 60F in refrigerated drawer. Both items were removed from reach in cooler prior to service and placed in refrigerated drawer to await reheating. CDI - Pork and chicken were taken to reach in freezer to rapidly cool to 41F or less. PIC has been advised to do frequent temperature checks of equipment and to not overfill refrigerated drawers. -REPEAT- -3 points-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written plans in the stand for these types of events. CDI - PIC has written procedures, please add to the stands. For more information please visit: http://meck.co/FoodSafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the sanitizer at the 3-compartment sink at 100 ppm. Appears that some washing/rinse/sanitizing was done. CDI - Sanitizer was remade.For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed guacamole in the reach in prep cooler temped at 57F. CDI Discussion with PIC, which stated that this food was just placed into the container, PIC placed into the reach in freezer to cool back down to 41F or below. 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 .

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 fries without a time stamp. CDI - Discussion with the PIC and he stated that the fries were just removed from temp control 30 minutes ago. Allowed to time stamp the product during the inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed greasy and soiled metal containers stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw burger patty’s and sliced tomato cold holding above 41F. CDI, items placed in reach in freezer.