BOA CONCESSIONS #P126

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 dark residue inside lowboy gasket. Clean or replace. (-0.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P : Prepped grilled cheese with brisket 56.0 F on cart in stand. Sandwiches do not go on TPHC until reheated to 165.0 F. CDI- sandwiches went right to grill for reheating. 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 .

6-301.14 Post a handwash sign at each handsink. Observed handsink without signage at time of inspection. CDI - Handsink sign had fallen; sign was found and placed at handwashing sink.

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 to go boxes with exposed food contact surfaces. CDI - Single service articles were inverted to prevent potential contamination.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. No food employees wearing hair restraints. Food employees must wear a hat or hair net.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloth bucket measured 0 ppm quat. CDI - Bucket emptied and refilled with 200 ppm solution.