|
24
|
1.50
|
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 breakfast items being held on time control. Establishment uses small dry erase board to track start time of hot food items. Half and half at coffee station and oatmeal were not included on dry erase board. Written TPHC procedures were created during inspection and e-mailed to PIC. PIC has been advised to post written TPHC procedures in kitchen for easy availability and compliance. -1.5 points-
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
36
|
0.50
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no functioning thin probe thermometer in kitchen. PIC provided new thermometer from office -0.5 points- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard on shelving in dry storage area. Cardboard was stained from absorbing food splash. Discard cardboard and/or replace with item that is non-absorbent, smooth, and easily cleanable. -0 points- |