|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork tamales, chicken tamales, and diced chicken hot holding below 135F, see temperature chart. CDI- PIC placed containers of these items on stove to reheat to 165F or above, see temperature chart.
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
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
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 on site for 4 hour TPHC for salsas kept outside of refrigeration. CDI- EHS emailed copy of TPHC procedures to fill out and keep on site. REPEAT
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed salsas not labeled with time. CDI- PIC labeled with time. |
|
52
|
0
|
Sewage & wastewater properly disposed |
No |
No
|
No |
5-402.14 Sewage shall be removed from a mobile food unit at an approved servicing area.-Pf Observed waste water outlet with cap open during inspection. CDI- PIC closed cap to prevent waste water from flowing out into parking lot.
5-303.12 A cap and keeper chain, closed cabinet, closed storage tube, or other APPROVED protective cover or device shall be provided for a water inlet, outlet, and hose. Observed no cap for clean water inlet. Provide cap. |