|
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 written TPHC procedures at facility, incorrectly marked with a TPHC start time of ‘cooking completion’. Facility’s TPHC procedures start with removing raw chicken wings and chicken breasts from cold holding, then par-cooking these items and holding them at room temperature until the 4 hours end. When a customer orders chicken wings or chicken breasts, facility cooks items held on TPHC to a final cook temperature of 165F. Because facility does not cool down par-cooked items, regulatory approval for non-continuous cooking is not required. Facility must change TPHC procedures to reflect TPHC start time when foods are removed from cold holding, not upon cooking completion. -CDI- EHS provided physical copy of new blank TPHC procedures and PIC properly completed form to reflect proper TPHC start time.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
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 buildup of food residue along metal shelves that store sauce bowls. Increase frequency of cleaning shelving. |