BOA CONCESSIONS #P117

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Ice observed in hand washing sink. Do not use hand washing sinks for any purpose but hand washing. CDI - PIC removed ice.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bags of shredded cheese above 41F inside lowboy. CDI- Cheese voluntarily disposed of. New batch brought up on TPHC. (-1.5) 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 .

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 lowboy gaskets with dark residue. Increased cleaning frequency is advised. (-0.5)

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employee pick item off the floor, removed gloves, and put on new gloves without washing hands. CDI- employee was educated on when to wash hands. Employee properly washed hands.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - No employee health policy observed in facility. - CDI - EHS provided employee health policy to PIC. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 - Observed facility lacking TPHC written procedures. - CDI - EHS provided TPHC written procedures form. PIC completed TPHC form while EHS present. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-201.11(B) PIC shall notify the regulatory authority when a food employee is symptomatic with Jaundice or diagnosed with a foodborne illness. - Pf For more information on employee health policy please visit: http://meck.co/FoodSafety Provide Foodborne Illness handout in the stand. CDI- Provided via email

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed the vomit and diarrheal procedures not present at the stand. Discussion with the PIC and she stated that she will make a copy and post at the side of handsink. CDI - Provided handout via email.