|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two packaged chicken breasts in grab-and-go at 44F. CDI- PIC voluntarily disposes of chicken. EHS advises PIC to monitor that section of display case throughout the day to ensure it is capable of holding foods at 41F and below. REPEAT. (-3) |
|
24
|
0
|
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 rotisserie chickens on time. CDI- EHS provides form, reviews with staff, and verified proper TPHC methods. (-0)
TPHC procedure template may be found at: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris on ground and need for cleaning inside food prep room area. (-0) |