|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed grill prep unit and salad prep unit holding with holding TCS foods above 41F. See temperature chart. PIC moved items to walk in cooler to cool as they had been placed into the unit approximately 1 hour prior. PIC stated that a vendor will be called to service the units. Facility will utilize ice baths to maintain TCS foods at 41F or below until units are repaired. 3-day VR REQUIRED.
**REPEAT** *Full Points*
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 . |
|
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 facility holding salad dressings and cheese on TPHC without written procedures. CDI- EHS provided a copy of procedures and PIC completed onsite.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belonging stored with dry goods near ice machine and above paper products near dish pit. CDI- PIC relocated items to approved location. EHS advised designating an area for employee belongings. **REPEAT** |