|
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 TPHC for all items on the make line (sliced cheese, blue cheese, chicken patties, grilled chicken), except tomatoes and lettuce. PIC showed EHS procedures for tomatoes and lettuce that were compliant with the code. EHS observed time stamps on all items held on time. -CDI- EHS provided PIC with blank TPHC form and observed PIC complete form for all foods on TPHC.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -Observed gaskets in low reach-in-coolers and trays/lids on make line with visible food debris and residue. Increase frequency of cleaning. |