BOA CONCESSIONS #P127

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 one lowboy gasket with accumulation of food debris and dark residue. Clean or replace. (-0.5)

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 sliced cheese unable to fully cool due to item being in-use during duration of event. CDI- EHS discussed effective cooling methods, PIC stated will start putting item on TPHC when removed from main kitchen for transport. 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 bean and pork papusas not labeled on TPHC form with initial start time marked. CDI- PIC was aware of final temp and time item was prepped. Applied correct marks and indicators.

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 gaskets of cold holding units with black residue accumulation. Increase cleaning frequency.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink. CDI- Paper towels placed at sink.

6-301.14 Post a handwash sign at each handsink. Observed one (1) handsink without effective signage. CDI - Food employee was provided with effective signage at end of inspection.

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 one (1) stack of single service fry baskets with exposed food contact surfaces. CDI - Single service articles were inverted to prevent potential contamination.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket with quat sanitizer < 150ppm. CDI: sanitizer changed out to proper concentration.

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 handsink at beginning of inspection. This is a portable unit and had been turned off. CDI - PIC turned ON handsink and educated stand employees to jeep water on at all times for handwashing. -1-

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 scoops used for customer drinks with handles touching ice and food employees touching ice while dispensing ice. CDI - EHS educated PIC of the reason for keeping ice scoop handle above food to ensure hands do not touch ice used for beverages. -.5-