BOA CONCESSIONS #528-530 AND BBQ COMMISSARY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed pre-cooked chicken held above 41F. PIC unaware how long chicken was held above 41F. PIC stated they had just removed bag of chicken to cook more. EHS observed unopened bag of chicken at 40F and observed unit in good working order. EHS stated temperatures should be monitored when items are removed from cold holding to ensure the item does not need to be cooled prior to storage. CDI - PIC voluntarily discarded. (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 .

3-501.19 (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 procedures for fries. CDI- Fries added to procedures TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Two Quat sanitizer buckets recorded low below 50ppm Quat. CDI - Exchanged for new ones.

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. Two reach in hot boxes in need of cleaning. Clean

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee beverage being stored in conjunction with customer service items. CDI - Beverage removed. 0.5 pts.

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 box of popcorn buckets being stored on floor in dry storage area. CDI - Boxed mixed to appropriate location. 0 pts.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P No date on frozen buffalo chicken date. CDI - Dated as PIC knew date of prep. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed quat sanitizer with a concentration level of 50ppm in 3 compartment sink. CDI: PIC refilled 3 compartment sink with quat sanitizer that measured 200ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed containers of pico de gallo in both cold holding wells in stand 529 and a bottle of chipotle lime aioli in a cold holding well all being held above 41F. See temp chart. CDI: PIC voluntarily discarded items.

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 burgers, chicken nuggets and fries being held on TPHC without a time marked to indicate when the 4 hour period has elapsed. CDI: PIC documented start and end times for all items.

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 a stack of single use to go containers being stored outside of their original packaging right side up on prep counter. CDI: PIC inverted containers.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Multiple frozen pork shoulders and brisket did not have a date. CDI - Dated as PIC knew date of prep. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-301.15 Only wash hands in handwashing sink. -PF Observed employee washing hands in prep sink. CDI - Employee was corrected through instruction. -0 points-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed pork cold holding in walk in cooler with a date mark of 8/11. PIC stated that item was maintained frozen and thawed under refrigeration day of inspection. CDI - PIC labeled pork with thaw date. -0 points- 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 start and end times for hamburgers, French fries, and chicken nuggets being held on TPHC. CDI - PIC obtained new TPHC start and end time sheet and marked foods with discard times. -1.5 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food while wearing bracelets and watches. -0 points-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemicals (degreaser, sanitizer)stored over the warewashing sink . CDI - chemicals were relocated.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.Observed a couple sanitizer buckets were 0-50ppm. CDI - sanitizer buckets were remade.

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 package of single service bowls on the floors. CDI - elevated off the ground.

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 employee drinks improperly stored over supplies in the reach in cooler and on supply shelving over supplies for establishment. CDI - drinks relocated.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDI: educated and provided the PIC with a template plan to be implemented.

4-501.11 Maintain equipment in good repair. Replace broken/missing lid to container where charcoal is kept. Executive chef stated that charcoal is not being used so it will just be discarded.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed peeling floor paint. Repair 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning especially at back area where smokers are located.