BOA CONCESSIONS #550-552

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed several flies present. The back door was propped open with no screen or fly fan.

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 2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P 2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee washing hands for 10 seconds. Observed food employee touch the trash can then remove gloves and don new gloves without washing hands. Observed food employee touch their face and not wash their hands. Observed food employee touch the steamer and reach in cooler and return to the line without washing hands. CDI- EHS corrected hand washes.

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 corn, pico, cheese, pork, chicken, and Mac and cheese being held on time with no time or temperature label. CDI- All food was voluntarily discarded. PIC was advised on how to complete TPHC form and all food was added before replacing it on the line.

6-301.14 Post a handwash sign at each handsink. - Observed no handwashing sign posted at handsink in far left stall in permitted space. - CDI - EHS provided handwash sign to be posted at sink.

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 multiple batches of hotdogs held on TPHC without a system in place to differentiate batches. Observed one batch of hotdogs in hot holding drawers up front, one small batch in a separate hot holding draw near rollers, and a third batch being heated. TPHC written procedures should be updated to include a method for differentiating batches. EHS recommends color coding batches and using stickers on hotdogs to differentiate the batches. - VR - Verification required within 10 days to ensure TPHC procedures have been updated. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. - P - Observed can of hot shot insecticide stored in dry storage area. Do not use household only insecticides in facility. Contact a licensed pest control operator for treating facility for insects. - CDI - PIC voluntarily discarded hot shot insecticide can.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed exterior door open during inspection. Do not leave exterior doors open. - CDI - PIC closed exterior door.

6-303.11 Provide required lighting intensity. Observed walk in cooler light inoperable in zero ft candle light in walk in cooler. Replace light bulb.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf observed failure to label time in accordance with variance.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees with no head coverings.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.- Observed employee on pizza said with an open cup drinking near food prep. Drink was stored on shelf near dry goods. CDI- PIC had employee move drink. Wash hands and don gloves before food prep./

2-301.14 Wash hands before donning gloves and between gloves uses. -P- Observed pizza prep employees leave prep area, touched handles to equipment, adjusting clothing, and face mask and back to food prep without a proper hand wash. CDI- PIC educated employee on when to wash hands. EHS observed proper hand washing after education was provided.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf- Observed hot dogs and pizzas being documented for time after item was placed on time. EHS observed no start and end time written until inspection started. CDI- Education was provided on when to document and employees were able to back mark items start time.

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 RTE foods while wearing watches and bracelets on the wrist.