|
24
|
0
|
Time as a Public Health Control; procedures & records |
No |
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 holding food using TPHC. New PIC claimed they threw away previous procedures due to them being old. EHS emailed a copy of TPHC procedures for establishment to print, fill out and hold onsite. A verification visit will be conducted within 10 days to verify possession of written TPHC procedures.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- *Observed - Cheese Dippers cooling in WIC on sheet tray in front of door with plastic cover on speed rack above 41F with no change in temperature after 30 minutes. *CDI - PIC moved item to WIF to rapidly cool.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. *Observed - Dish machine with an out of order sign posted on the front and not being used according to PIC. PIC states that equipment is missing a part and they’ve had multiple people from repair company look at machine and are waiting on it to be ordered but do not have any updates as to when it will arrive or be repaired. Staff are using 3 compartment sink for all wash, rinse and sanitizing of dishes and utensils. EHS will follow up during VR for TPHC procedures. |