|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored above dry goods on storage shelf. CDI- Drink removed. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
| 3-501.19 Follow proper TPHC methods per NC food code. Advised PIC to correct written TPHC procedures as tomatoes and cheese were listed on TILT procedure for time starting from room temperature. Prepped tomatoes need to chilled to 41 degrees before TPHC can be used and time must start for cheese when cheese is removed from cold holding, 41 or less. Gave PIC updated TPHC forms to correct the written procedure. |