|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
No |
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 no time marked on items to indicate 4 hour parameters for all TCS items. VERIFICATION REQUIRED.
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 salsa, shredded cheese, and oat milk not included in procedures being held on time. PIC stated items will be discarded after breakfast concludes at 9am. All items listed temped above 41F and were not labeled. CDI- PIC voluntarily discarded items, EHS assisted PIC with updating written procedures.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer solution used for holding in-use wiping cloths at 0ppm. PIC removed buckets from floor to be refreshed at 3-comp. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets torn, ripped, and in need of repair in kitchen. Repair or replace gaskets on cold holding units. *REPEAT* |