BOA CONCESSIONS #519

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed 2 large bags of popcorn to be stored directly on the floor in the back kitchen area. CDI - Bags moved on top of a prep table.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the wiping cloth bucket at the front counter to be testing at 0ppm quaternary ammonia. Sanitizer line was observed to be empty at the time of the inspection and in need of priming. CDI - Buckets emptied, sanitizer dispenser primed and buckets refilled with 200ppm solution.

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 nacho cheese sauce being on TPHC with no time label. CDI: PIC placed time label on log.

4-501.11 Maintain equipment in good repair. Observed sanitizer mixing tree dispensing at 0ppm quat. Facility was not sanitizing any dishes at time of inspection. CDI: PIC repaired dispenser, new concentration is 200ppm.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed paper in hand wash sink. CDI..Paper was removed

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed employee put on gloves to prep food without washing hands. CDI hands washed.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer at 50ppm and required at 200-400ppm.CDI bucket filled to proper concentration.