BOA CONCESSIONS #P129 CAROLINA RICE CO

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 bags of cooked white rice between 43F-44F inside lowboy on far left, with the intention stated as cold holding. EHS was not able to confirm when rice was last verified at 41F or below. It is advised to add cooked rice in lowboys to the TPHC procedures so they arrive from the main kitchen already labeled for TPHC. CDI- Rice voluntarily disposed by PIC. New rice brought from kitchen below 41F and placed on TPHC. (-1.5)

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 in-use scoops of rice in metal containers where they remain for all of service, according to staff. EHS discussed switching out in use utensils halfway through service to ensure proper rate of cleaning for in-use utensils. CDI- Staff brings out clean set of scoops to use, as well as erecting a small washing basin, if needed. Sanitizer is also available.(-1.5)

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No Quat test strips on site. CDI - Obtained during inspection