BOA CONCESSIONS #514-517

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Observed food handler drink and then proceed with handling food, scooping fries. CDI - EHS provided education and food handler washed their hands.

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 no time procedures for blanched fries on TPHC. 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 for blanched fries on TPHC. CDI- Time stamp placed on fries. CDI- (Bojangles area) PIC provided TPHC sheets for chicken and fries, explained to the food handler when time and temperatures need to be recorded on the TPHC log.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the sanitizer buckets behind the Mac & cheese stand (517) to be at a concentration <50ppm. CDI - PIC changed solution bucket.

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 cups at the registers with the food contact surface touching the counter. Keep in original packaging or another means to keep protected from contamination.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. - Observed an employee belonging on clean metal pans in the Bojangles area. CDI- items were rearranged to prevent contamination.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed container of spices without label. CDI. PIC labeled.

4-501.11 Maintain equipment in good repair. Observed one of the drawers under cooking line in disrepair. Facility is currently not using it.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed stacks of sliced American cheese in the opentop refrigerator behind 514 at temperatures of 50-52F. Cookline employees stated they have never held it on TPHC. REPEAT. CDI - Items added to 4 hour TPHC log. Items to be held on TPHC going forward. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the sanitizer buckets behind the Mac & cheese stand (517) to be at a concentration <50ppm. REPEAT. CDI - PIC changed solution bucket.

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 a case of single service popcorn buckets stored on the floor in the dry storage area behind 515.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. - Observed an employee reusable water bottle stored on the top shelf above cases of single service items behind the hotbox at 516.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food handler wash hands and recontaminate them by turning off faucet handles with bare hands. CDI - PIC intervened, coached on proper hand wash and food handler washed hands properly. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed TCS foods cold holding in the prep unit and walk-in cooler above 41 F. Refer to temperature observation chart. From discussion with food handler present, it was revealed that the items in the prep unit were asense bled and placed into the prep unit 10 minutes prior to EHS arrival. Walk-in cooler is used to store beverages, non-TCS and TCS foods. From discussion with PIC regarding the walk-in cooler, unit was in use as beverages were being transferred to other stands at 12:00 PM. Upon further investigation in the walk-in cooler, it was discovered that 1 of 2 condenser fan units were shut off. CDI - Foods in prep unit transferred to nearby reach-in freezer. PIC turned on second condenser unit and temperatures began to decrease towards < 41 F after 15 minutes. -1.5- 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket with solution concentration of 0 PPM quat. CDI - Solution discarded. New sanitizer registering at 200 PPM. -0-

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 no time procedures for blanched fries on TPHC. 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 for blanched fries on TPHC. CDI- Time stamp placed on fries.

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 french fries held at display case below 135F without being marked on TPHC charts. All other items were on TPHC charts. CDI - French fries were added to TPHC chart. REPEAT. Note: No escalation in point deduction; TPHC procedures have seemingly improved (one item not on log).

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 with bracelets.

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 (to go 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. Observed bucket of non-concentrated sanitizer with no in use wiping cloth stored on wire rack above to go bags. CDI - Bucket was rotated to lower proper storage.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed two handwashing sinks blocked with carts and ice dumped inside of the handwashing sink. CDI- Carts moved during the inspection allow access.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed foods kept on tphc without time stamp present. CDI- Time stamp was added during the inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of oil stored on the ground during the inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored on wired shelf in concession stand 515. Allow a designated area for employee goods such as keys, cell phones and jackets.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed mobile cart stored in front of handwashing sink in Bojangles area. CDI-PIC moved cart. Keep all handsinks accessible at all times.

3-307.11 Miscellaneous Sources of Contamination - C Observed food employee slamming a bag of ice on floor to breakup ice. PIC discussed doing activity in a clean prep area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed accumulation of food debris on gaskets in all coolers. Increase cleaning frequency to avoid build up.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P. Observed employees wiping hands on clothes, handle cell phone, and clean soiled surface and put on gloves to handle RTE food. CDI hands washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed salads that were in the reach in and walk in unit at 53-60F. Items were brought up from kitchen and were not fully cooled. CDI items uncovered and placed in walk in to cool. Observed box of hot dogs sitting on counter while waiting for first batch to finish reheating. Suggest facility bring out enough product to use and leave leftover until needed for prep. CDI hotdog placed in walk in.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees working with rings and bracelet.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed cell phones, personal drinks, and keys on prep surfaces were stored on the prep surface where food and single service items were held.