BOA CONCESSIONS #P113 PITA CART

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Falafel in hot holding measured 122-125F. TCS foods in hot holding shall measure at least 135F. CDI - Employee reheated falafel to above 165F. 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 .

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code -P- *Observed - Upon questioning PIC on the wash, rinse and sanitizing of multi-use utensils EHS discovered Utensils are washed, rinsed and sanitized past 4 hours (roughly every 5 hours). *CDI - EHS educated PIC on necessary frequency of when to wash, rinse and sanitize multi-use utensils. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 Pita bowls and pita wraps are being held on TPHC but were not logged on TPHC. Log product on TPHC. CDI - Logged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Lettuce recorded above 41F 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Oil bottle not labeled. Label