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22
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1
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Time as a Public Health Control: procedures and records |
Yes |
No
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No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed cooked rice, as well as mild and medium wing sauces (using unsalted butter) placed on time control but items did not have written procedures and time stamps. CDI - Items written on written procedures hanging up on wall and time stamped for 4 hours.
No signature needed due to COVID-19 guidelines. |