|
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
** Observed cut grilled chicken, sausage, spinach, shredded cheese holding temperature above 41F in the flip top pizza station. CDI- PIC discarded items at the time of inspection. Ensure to maintain all TCS food items at required temperature at 41F or below at anytime.
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 |
No |
No
|
Yes |
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 several food serving station using TPHC procedures. Each station already has their own folder and temperature log in detail. The facility needs to be specific on each station, type of foods that are served. Please complete a TPHC form in detail for each station and have an available upon request.
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P
** Observed breakfast station without a complete temperature log. Ensure to complete a log sheet before each set up at all stations using TPHC procedures.
VERIFICATION NEEDED (10/01/2026) |