|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed nacho cheese holding below 135F in hot box (see temperature chart). - CDI - PIC placed nacho cheese on TPHC. Written procedures updated to include nacho cheese.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. - Pf - Observed pizzas held on time for more than 4 hours; time log indicated pizzas were being held from 3PM-9PM. - CDI - PIC corrected holding period to only 4 hours. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils. - Pf - Observed 3 compartment sink to be inoperable. Per PIC, work order has been placed and vendor will be out tomorrow to fix the sink. - VR - Verification required within 10 days to ensure 3 compartment sink has been repaired. |