|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf -Observed all foods held on 6-hour TPHC, without a start/discard time label. -CDI- PIC verified when food was originally placed on TPHC (all food moved from WIC at 10:30am) and properly added a time stamp.
-REPEAT-
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 6-hour TPHC procedures. -CDI- During inspection, PIC filled out new TPHC procedures and posted them for employees.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. -Observed flooring not smooth and easily cleanable in back dry storage area and in walk-in cooler. Observed floors absorbent to moisture. Observed wall missing next to water heater. Observed electrical wiring and conduit lines exposed in ceiling area in back dry storage. Establishment must install a drop ceiling or alternate method of concealing wiring so it is easily cleanable and reseal floors. -REPEAT- |