BOA CONCESSIONS #521

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 stack of large single service aluminum trays to be stored on the dry storage rack with their food contact surfaces face up, allowing for potential contamination to the food contact surfaces. CDI - Single service trays flipped upside down.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. OBSERVED slaw cooking down in a covered container in the WI cooler. CDI. Cover was removed to ease cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 TPHC log being maintained for items being held using TPHC at 521. No employee was aware that they were responsible for keeping the log despite the forms being on site. CDI - PIC created TPHC log for the items being held on time.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed no sanitizer buckets set up and soiled wiping cloths on prep surfaces behind 521. CDI - Wiping cloth bucket set up and tested at 150-200ppm.

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 trays of plastic nacho trays stored with their food contact surfaces face up and no other barrier protecting them from possible contamination. CDI - Stacks flipped upside down to prevent possible contaminations.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed multiple employee drinks stored covered, but on prep surfaces throughout prep stations and dry storage. CDI-PIC moved drinks to designated areas away from food, food equipment and utensils.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed five boxes of hot dogs stored in walk-in cooler above 41F. Per PIC, food items were delivered around 1 pm on 08/27 and remain in unit since that time. CDI-PIC voluntarily discarded all products.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two boxes of chips stored directly on floor. CDI-Items placed on soda crate.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth stored half-in and half-out of in-use sanitizer bucket. CDI-Wiping cloth stored fully in sanitizer bucket.