BOA CONCESSIONS #P533

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed cup in hand sink. CDI.. Cup was removed.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee policy at the pushcart area. Asked food handler and they were able to say a couple symptoms but no illnesses. CDI - PIC provided employee health handout to stands. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink in the single door under counter refrigerator. CDI - Food handlers discarded.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed food handler prepping food at the grill, wrapping food, then removing their gloves, doing other tasks then donning new gloves without washing their hands. CDI - Provided education and food handler washed their once the handsink was stocked with soap and paper towels.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels at the handsink. CDI - PIC provided. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap. CDI - PIC provided.

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 clean stack of aluminum pans at the handsink. CDI - PIC removed. Explained that nothing shall be stored in and around the handsink.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cases of water on the ground. CDI- placed on shelf.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed employees unable to discuss the specific symptoms and associated illnesses when asked by EHS. CDI- EHS went through 5 reportable symptoms and illnesses with employees.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed tool used to clean grill stored inside the basin of the handsink. CDI- tool moved.

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 facility using TPHC for sausages at the grill, not filling out log sheet with start and end time. CDI- Employee placed start and end times on log sheet during inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottle next to grill with no label.