|
24
|
1.50
|
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.
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 one (1) portion of TCS food (chili) held at approximately 90F with no label. Per conversation with PIC, chili was prepared shortly before service (approximately 4:45p) and was set to be used or disposed of within 4 hours. Observed no TPHC documentation within MFU. CDI - EHS affixed label to stove top station (4:45p-8:45p) and provided partially filled and blank TPHC documentation to be retained within MFU for review by Health Department during visits and inspections.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed sales window open throughout inspection. Observed no insect or pest entry. Utilize screens, mesh nets, or windows as needed to protect outer openings. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in use utensil bin (tongs, knives, spatulas, etc.) held at prep table in room temperature sanitizer solution with 4 hour time mark. EHS advised PIC to utilize non sanitizer solution water held at 135F or greater or to hold utensils dry at prep tray for 4 hours or less after initial use. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one (1) stack of single service articles (fry boxes) with exposed food contact surfaces. CDI - PIC inverted single service articles to prevent potential contamination. |