|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at sink. CDI Soap replaced. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in WIC that are for reheat/TPHC and resale that were holding above 41F for an unknown amount of time. WIC ambient was 43F. CDI Items voluntarily discarded. Items for reheat and hold will be held
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
24
|
0
|
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 TPHC. PIC stated paper had been discarded by another person. Facility must have written procedures on hand at facility for TPHC at all times. Did not observed sufficient TPHC procedures in any manual. CDI PIC printed out and filled out new form.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |