|
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 holding hot bar items on TPHC. Establishment has converted all training materials and SOPs to digital platform. TPHC procedures could not be found on electronic tablet. Establishment uses TPHC for all hot bar items and discards items after 4 hours. CDI - Written TPHC procedures were created with PIC during inspection. TPHC procedures were given to PIC. -0 points-
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled shaker containers and food containers in establishment. -0 points- |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy food splash and residues on non-food contact surfaces of fryers, along shelving throughout facility, and in gaskets of cold holding equipment. Recommend higher frequency and more thorough cleaning. -0.5 points- |