BOA CONCESSIONS #P547

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at the handsink, as paper towel dispenser was empty. CDI: Food employee refreshed handsink with paper towels.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Establishment has an employee health policy in place, but employee grilling brats was not aware of the symptoms and illnesses that are required to be reported to the PIC. CDI, staff provided training about illnesses and symptoms during the inspection. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P. Employee grilling pre-cooked brats was not aware of the final reheat temperature needed. CDI, Employee educated to reheat the brat to 165 F per stadium standards.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Stand did not have TPHC procedures for hot holding at the beginning of the inspection. CDI, updated procedure placed in stand. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Stand did not have a thermometer at the beginning of the inspection. CDI, thin probe thermometer provided.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee preparing food was not wearing a head covering. Ensure staff preparing food wear a hat or hair net.

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.

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign. Provide

5-103.12 Provide water under pressure to all fixtures.-Pf observed no water at the handsink due to the water tank not filled. CDI - PIC filled during the inspection.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P observed food employee donn gloves and begin food preparation without hand washing. CDI coached

5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf observed hand sink at pushcart with raw proteins no water. Not operational. CDI water refilled

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY observed qac sanitizer in red bucket at 50 ppm CDI remade

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small gnats from under hand sink.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.observed clean water siphon line excessively soiled

5-103.12 Provide water under pressure to all fixtures.-Pf observed no water pressure

5-402.13 Maintain sanitary sewage system according to Law.-P observed waste water and clean water tanks excessively soiled

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed scooping tool stored in handsink during inspection. CDI- tool moved, EHS explained only using handwashing sink for handwashing only. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign posted at handsink. CDI- sign provided

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed buckets of sanitizer registering at 50ppm during inspection. CDI- sanitizer remade to proper concentration.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee sunglasses stored on warming unit. Designate a specific area for employee possessions.