|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. - Observed shredded cheese and pepperoni in flip top holding temperature above 41F. CDI- PIC volunteer to discard items at the time of inspection. - 1.5 pts- |
|
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. TPHC procedure template may be found at: www.mecknc.gov/foodsafety. - Observed TPHC form was pre- made and same across all concession stands. The actual food items that are served at this concession are not listed in the form. CDI- PIC corrected the form during inspection. Correct detail procedures discussed with PIC at the time of inspection. Only put list of items that are actually served on the procedures form -1.5 pts- |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed no test strip available to test the sanitizer solution. CDI- PIC provided the test strip at the time of inspection. -0 pts- |