BOA CONCESSIONS #P119

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed no water at the hand sink next to the cook station. -CDI- Water was provided shortly after. (1 pt)

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed food employee fail to discard gloves and wash hands when working with raw Philly steak, before handling RTE slices of cheese. CDI- PIC voluntarily discarded cheese, had food employee discard gloves and rewash hands properly.

5-202.12 Provide at least 100F water at handsinks. Observed handsink next to grill run out of water. CDI- maintenance replenished water.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee wipe soiled gloves off on cloth before returning to prepping food. CDI- PIC had food employee discard gloves and wash hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced cheese temping above 41F in flip top. CDI- PIC voluntarily discarded. Replaced items with cheese below 41F. 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(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed sliced cheese temped at 55F on TPHC log, not discarded. CDI- EHS discussed with PIC, PIC discarded cheese. See item #22.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee blow gloves with mouth to open them for donning. CDI gloves discarded and hands washed.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - No employee health policy available in facility. - CDI - EHS provided PIC with employee health policy. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed brats holding above 41F in lowboy. - CDI - PIC removed brats from box and placed bags of ice directly on packaged brats to quickly cool. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed opened bottled water at handsink. CDI - PIC removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed peppers and onions not on time and temped at 129F. CDI - peppers and onions were discarded. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sinks. CDI, paper towels provided.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P No handwashing had been conducted in the area due to the fact that the hand sink was blocked by aluminum floor and other items, no paper towels, no hand soap, and the pump was not on. All corrected during the inspection and every employee removed their gloves and washed hands before donning new gloves.

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Hand sink had numerous items including oil and aluminum foil on it. There was no soap and no paper towels. All corrected during inspection.