BOA CONCESSIONS #P537

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. EHS observed hair nets being stored on edge of hand sink. Box of hair nets protruded into basin of hand sink. EHS provided education. CDI - PIC removed hair nets. (1)

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at sink. CDI - Provided 5-202.12 Provide at least 100F water at handsinks. No water came out of handsink. CDI - Facility ceased temporarily and sink was repaired 20 minutes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cheese recorded at 52F. CDI - Discarded. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed cheese sauce holding below 135F in HH dispenser. Per letter provided by PIC, cheese sauce is TCS once opened. EHS recommends placing cheese sauce on TPHC written procedures and logs. - VR - Verification required within 3 days to ensure TPHC written procedures have been updated. 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 .

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 has employee health handout to place at stands.

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 and peppers were not written on the TPHC log sheet. CDI - PIC was able to determine when they were removed from temp and properly wrote the temp and time on the log sheet.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink. CDI: Provided paper towels. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf Observed food employee wash food thermometer in hand sink. CDI: Education provided.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed employee twist top drink stored on and near grilled peppers.

2-301.14 When to Wash - P- 2-301.12 Cleaning Procedure - P - Observed handsink non functioning and employees prep RTE foods without proper hand wash. CDI- Water was provided. PIC instructed all employees to wash hands after each task is completed. PIC provided instruction on how to wash hands. EHS observed proper hand washing by the end of the inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed no power to handsink. CDI- PIC and management provided power to and access to the hand sink functioning properly.

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 no start and end time for grilled peppers and brats. CDI- PIC was able to mark a start and end time for all items on TPHC.

5-103.12 Provide water under pressure to all fixtures.-Pf- Observed no water to hand sink. CDI- PIC provided water to hand sink by the end of the inspection.