BOA CONCESSIONS #506-508

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee drink stored on top shelf above single service items. CDI - Drink was relocated.

6-202.13 Properly locate mechanical insect control devices. Observed insect control deceive installed over a prep table were hot dogs were being assembled. Relocate the device to prevent cross contamination

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket at 0ppm. CDI - All sanitizing buckets were remade.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service cups and popcorn containers food contact surface sitting directly on the counter. Keep in organization packaging or another means to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed door frame to WIC broken. Door could still close but the bottom of frame is broken and exposing inside of wall. Repair. (0)

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 2-door reach in cooler accumulating black residue on gaskets. Increase cleaning frequency to avoid accumulation. (0)

6-303.11 Provide required lighting intensity. Light in WIC was observed in disrepair. Please repair. (0.5)

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 food contact surface of thermometer for corn dogs had residue. CDI EHS cleaned probe.

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 hotdogs in 508 only being marked as one unit in two hot boxes. Both boxes must be recorded as one may run out before the other and need refilling before 4 hours. CDI PIC labeled in log book as two different hot boxes.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes in sanitizer that tested at 0ppm quat. Bucket was refilled and it tested 100 ppm quat.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees engaged in food prep (heating hot dogs, etc.) with bracelets and watches.

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 properly concentrated sanitizer bucket in use placed on prep table. CDI - Employee rotated bucket to lower storage shelf to prevent potential contamination.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed one box of lids stored directly on the ground in beverage dispenser storage room. CDI - box was elevated; open bags of lid in box were disposed of. 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed five (5) stacks of single service articles (nacho trays) with exposed food contact surfaces. CDI - Articles were inverted to prevent potential contamination. 4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Single service boxes stored underneath leaking ice/water lines at beverage dispenser storage room. CDI - single service boxes were moved.

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 begin and end times for cooked chicken tenders. CDI - PIC marked chicken tenders with begin and end times. -0 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones stored on food prep surfaces. Designate an area for the storage of employee possessions away from equipment, customer food, and utensils. -0.5 points-