BOA CONCESSIONS #534-536

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed in use wiping cloths being stored in sanitizer at 50ppm. EHS observed manufacturer instructions state concentration shall be between 200-400ppm. CDI - PIC removed wiping cloths and instructed food employees to remake containers at proper concentration. (0.5)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed cutting boards with microbial growth. CDI- Cutting boards pulled to be replaced. 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 .

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 stamps for hot and cold foods held on TPHC. Hot foods were within temperature. Cold foods were not within temperature and were replaced. Time stamp written for items in temp and for replaced items.

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 sanitizer bucket stored above opened box of pretzels on prep table. CDI- Bucket removed and placed under table.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer dispensing at 0ppm quat during inspection. CDI - Sanitizer dispenser repaired. Sanitizer dispensing at 200ppm quat. 1.5 pts. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed various food handling employees donning wrist watches during inspection. Ensure all jewelry is removed from hands and wrists before working with customer foods. 0 pts.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no trash bin at handsink in french fry area during inspection. Maintain waste receptacle at all handsinks. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheese holding below 135F. CDI-Discarded EHS checked non-TCS document cheese is non-TCS until opened. Once opened cheese will need to be under temp. 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed bag and jacket stored with plates. Observed shirt at prep area.. Observed bookbag on dough pan. Keep items in area designated for employees

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink being stored on box of single use cups. CDI: Employee removed cup.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee dump drink in hand sink. CDI: EHS provided education to employee on only using hand sink for hand washing.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Replace missing ceiling tile near beer cooler.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed nacho cheese holding in the dispenser below 135F, see temperature chart. CDI- bags of cheese reheated in hot box.

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 Mark end times.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a few cases of beer stored on the floor in the walk in cooler.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees not wearing a head covering during inspection. PIC stated he was aware of need for hair coverings, will be provided from management ASAP.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phones stored on prep surfaces next to popcorn machine. Observed employee drink stored on shelving above 3 comp sink.