|
24
|
1.50
|
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. Observed cut cabbage and creole sauce being held on TPHC, facility was unable to provide written procedures. CDI: Written procedures were provided at end of inspection.
TPHC procedure template may be found at: www.mecknc.gov/
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. Observed creole sauce and cut cabbage being held on TPHC without time labels. CDI: PIC placed time labels on items. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensil sitting in water at 81F. CDI: Water was dumped out. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
REPEAT
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple metal pans and plastic cups wet stacked. |