|
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 no written procedures for mashed potatoes, daily special item, and marinara sauce held on 4-hour TPHC. -CDI- During inspection, PIC completed TPHC procedures for the listed items and posted them on the board.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
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 stamp for mashed potatoes, daily special item, and marinara sauce held on 4-hour TPHC. -CDI- PIC verified items were removed from temperature control at 11am and properly time-stamped the foods. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. -Observed handle for scoop submerged within the food in the low reach-in cooler. Ensure the handles are not directly touching the food. |