BOA CONCESSIONS #125

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 chili not written on TPHC procedures, despite being held on 4-hour TPHC. PIC stated they have not yet updated the TPHC form. -CDI- PIC added chili to the 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 no time stamp (start/discard time) written for chili held on TPHC. -CDI- PIC verified when chili was placed on TPHC and properly added the time to the TPHC logs.

4-502.13 Single-use and single-service articles cannot be reused. Observed facility utilizing tin foil to cover prep table for when hot dogs and pretzels are prepared and wrapped. PIC stated this tin foil is changed out once service is over. CDI - EHS advised not to re-use single service items for preparation and to utilize the prep surface of the table instead. PIC removed tin foil. (0.5)

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed several hotdogs on the floor beneath front prep table. (-.05)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed hot dogs HH at temperatures below 135F. CDI. PIC reheated. 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 .

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on vents in the kitchen area. Needs to be cleaned.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. Observed hand sink water temperature at 73 F and 3-compartment sink water temperature at 105 F. CDI - Repairs to water heater made onsite and temperatures recorded for hand sink at 106 F and 3-compartment sink 131 F.