|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC CFPM certificate expired in 2022. Needs new CFPM certificate.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
General Comment:
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed facility has sandwiches for grab n go with no date marks. PIC stated the sandwiches are not date marked and are kept out for purchase for one day after prep day. Sandwiches were prepared today. EHS informed PIC sandwiches would need to be date marked.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
General Comment:
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.
EHS observed the facility has several old and unclear TPHC procedures for holding food. The facility holds food on serving line or in hot box on the 4 hour time limit. EHS recommended filling out new TPHC procedures with more detailed information on how food is held and what the exact time parameters are for the 4 hour time hold. CDI - EHS emailed facility a copy of the newest TPHC forms.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |