|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed sandwiches out of temperature at 91F. They are being purchased very quickly. Add these to your TPHC procedures and label start and end times. It can be over the length of the game as long as food is discarded after 4 hours. TPHC procedures for brisket and turkey were correct and logs were on site. Email Jessica.perry@mecklenburgcountync.gov with procedure update. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Sanitizer was stored in a detergent bucket. Staff changed to a red sani bucket during inspection. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets with towels stored on the floor. Moved on to a crate. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored on unused slicer. Relocate to a designated area. |