BOA CONCESSIONS #511

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a large container of coleslaw to be at temperatures of 46F in the RIC. PIC stated having it out at approx. 6pm to prepare for guests and make a sandwich. Other items in the RIC observed at 41F or lower. CDI - Tray of coleslaw placed onto temporary TPHC for discard at 10pm. 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 .

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 the interior base of the 2 door RIC to have an accumulation of brown liquid from a spilled substance. PIC stated she has not had time to clean up the spill yet.

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 pico and cojita cheese being held on TPHC without any time labels. CDI: PIC wrote time labels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed unopened mac and cheese bags being held in a RIC holding above 41F for an unknown amount of time. CDI PIC stated they were left over from yesterday and voluntarily discarded. PIC stated they would have RIC looked at, have other RICs to hold items 41F and above. Repeat 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies flying in prep area.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food employee wash hands, then turn faucet off with bare hands, then dry hands. CDI EHS redirected employee to rewash hands and use barrier to turn faucet off. 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed front hand sink with only scalding hot water. Turned only cold water on and then only hot water, both were providing scalding hot water. Hands could not be successfully washed for 20 seconds. CDI PIC observed that the cold water under sink had not been turned on. PIC turned on and cold water flowed out of hand sink. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed individual coleslaw containers holding below 41F. CDI PIC voluntarily discarded and stated they would place them on back RIC instead of RIC that is repeatedly and constantly opened. 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 .

3-501.19(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 hot items held on time were not being recorded in record log. CDI PIC stated there was a communication barrier. EHS discussed procedures with the employees in spanish and had them write down. Ensure all employees understand and are provided education on procedures for TPHC.

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 partially unwrapped stack of single service to go trays with exposed food contact surfaces. CDI - EHS pulled up protective plastic to prevent potential contamination of single service items.

4-501.11 Maintain equipment in good repair. Observed sanitizer pump at 3 compartment sink not effectively pulling sanitizer from provided bottle. Facility utilized ready single use wiping cloths for sanitizing surfaces. Facility shall hand mix sanitizer, should 3 compartment sanitizer need to be utilized.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink stored inside of the reach in cooler above other foods. CDI- Employee drink was discarded during the inspection.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand washing sink being blocked with a cart during the inspection. CDI- Cart was moved to grant access to the hand washing sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheese hot holding at 90F in cheese dispenser. CDI - Cheese moved to TPHC for 2 hours since it has only been out for 2 hours. PIC stated they have ordered new cheese dispensers. Cheese to be held in steam table or TPHC until cheese dispensers have been delivered.- 1.5 -

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed hand sanitizer stored above single service containers. CDI - Hand sanitizer moved to bottom shelf. - 0 -

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees handling food without hair restraints. - 0 -

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of single use cups stored on floor in cardboard box. CDI - Container of cups picked up and placed off of floor. - 0.5 -

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed pitting in concrete floors. Reseal as needed. - 0 -