BOA CONCESSIONS #501

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed all 3 of the wiping cloth buckets to be testing at 0ppm of quaternary ammonia at the time of the inspection. CDI - Buckets emptied and refilled with proper 200ppm solution.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw burger patties stored above a large container of sweet tea. CDI - PIC rearranged storage order. (0) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 bojangles supremes, fries and burgers held on time but time sheet was no completed to indicate when the foods were placed on time. CDI - PIC discussed proper TPHC procedures with food employees and time sheet was filled out to accurately state when the food was placed on time. (1.5)

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed two containers of sanitizer used for wiping cloths being stored on the floor in the front. CDI - PIC elevated containers off the floor. (0)

4-502.13 Single-use and single-service articles cannot be reused. Observed plastic wrap and aluminum foil used to cover food contact surfaces in back kitchen. These single service items were intended to be re-used through the night to cover the intended food contact surfaces for easier cleaning. EHS discussed proper use of single service items and food/non-food contact surfaces shall be durable and easily cleanable. PIC discussed proper use of single service articles with food employees. (0.5)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice and a can beverage in hand sink bay. CDI Items removed.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed two thermometers with residue on thermometers. CDI EHS cleaned both thermometers.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed employee cooking with rings and bracelets. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed employee not wearing hair restraint.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ground beef in drawer under grill holding at 46F. PIC stated that ground beef was removed from a refrigeration unit and placed in drawer approximately 30 minutes prior to inspection. Ground beef stored in refrigeration unit was 39F. Pull out drawer was found to be turned off. CDI - Ground beef was discarded and pull out drawer was taken out of service. -1.5 points-

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 no written procedures or begin and end times for cooked hamburgers or chicken. TPHC procedures and begin and end times were provided for cheese and sliced tomatoes kept in flip top cooler. CDI - TPHC procedures and begin and end times were started by PIC for hamburgers and chicken. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of cooking oil stored on floor in kitchen area. -0 points-