BOA CONCESSIONS #P110

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese above 50F inside lowboy. CDI- Cheese voluntarily discarded. New batch of cheese is placed on TPHC. (-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 .

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. Observed dark residue on lowboy gaskets. Increased cleaning frequency is advised. (-0.5)

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed water bottle stored in handsink. CDI - water bottle was removed.

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 onions not marked on time sheet. CDI - Time mark was added.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed ice scoop handle stored in contact with ice that is consumed by customers. CDI - Handle was moved out of ice.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee pick up drink can from the floor and continue to scoop ice and hand wrapped food to customers without washing hands. CDI- employee was educated on when to wash hands. Employee washed hands.

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit. -Pf- Observed thermometer not accurately calibrated, greater than 2 degrees Fahrenheit. -CDI- PIC provided an accurately calibrated thermometer. -0.5- For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored in solution with sanitizer concentration of 10ppm quat. CDI PIC replaced the solution.