|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. -Observed large pitcher inside only handwashing sink in kitchen. -CDI- PIC removed pitcher. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed sliced American cheese in lowboy underneath make line at 43F. -CDI- PIC placed cheese on TPHC and properly labeled cheese with start/discard time.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
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.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
-Observed no written TPHC procedures for American cheese slices held on extended TPHC for 8 hours. -CDI- EHS provided TPHC form for PIC. PIC printed form, and EHS and PIC filled out form together.
3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours, or the approved extended TPHC time. Food shall be marked with start and discard time. -Pf- Observed no start and discard time for American cheese slices places on 8-hour TPHC. -PIC printed out start/discard time label for cheese. |