BOA CONCESSIONS #P133

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P TPHC policy had ‘sold out’ circled before it was sold out. Do not circle corrective action until corrective action is completed. CDI - New line added.

4-501.11 Maintain equipment in good repair. Observed broken handle on warming drawer. Repair drawer.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw ground beef patties stored above ready to eat and washed sliced onion. Both items were stored in single low boy reach in cooler. CDI - Storage order was corrected during inspection. -1.5 points- For more information on food storage order 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: Homemade tomato dip 43.0 F in prep top. Dip placed on TPHC for today to be used / discarded after 4 hours of placement in cooler. 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 initial temperatures not taken for peppers and brats held on TPHC. CDI- EHS temped items on grill. See temp chart.

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 single service cups stored on counters tops not protected with original packaging or approved barrier exposed to customer contamination.

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. Observed PIC wash hands and touch handles with out barrier. EHS educated on proper hand washing procedure without recontaminating using a barrier. CDI - Hands re-washed and paper towels used to shut off handles.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer concentration at 0 ppm quat. CDI - PIC remade solution, concentration now at 200 ppm quat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed small portioned salsa and cortida holding at 44 F in melted ice bath in RIC. PIC stated that products were prepped 2 hours prior. CDI - PIC replenished ice bath to cool down products.

4-501.11 Maintain equipment in good repair. Observed make unit non-functional. No products found inside the unit. PIC stated that the equipment stopped working earlier in the day and that products were transferred into RIC.