|
24
|
3
|
Time as a Public Health Control; procedures & records |
No |
Yes
|
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 - PIC unable to locate written TPHC procedures for holding salsas on time. EHS provided copy of TPHC procedures in Spanish to PIC via email. - VR - Verification required within 10 days to ensure TPHC procedures have been completed and are being maintained on MFU.
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
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 various salsas held on TPHC lacking time label indicating the 4 hour hold period. Per PIC, items had been placed on TPHC at 11AM. - CDI - PIC labeled salsas 11AM-3PM. |
|
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 various seasonings lacking labels. |