|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have active ANSI food protection manager certification. PIC must have active ANSI food protection manager certification. Establishment has 210 days from permit issue date before this item is deducted for points. 0 pts.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Pinto beans were reheating at 97-105F in steam table. Use microwave to reheat commercially processed TCS foods to at least 135F and within 2 hours prior to hot holding. CDI - Pinto beans reheated in microwave to above 135F. |
|
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. PIC did not have written procedures for using TPHC for sausage. CDI - PIC sent TPHC form and it was filled out during inspection.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |