|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed the TPHC board with the time stamp from 9/11 at 11:45am for yogurt bags and ranch. EHS as on site at 10:30am and they already had ranch and yogurt bags out. PIC said this date/time needed to be updated. CDI-PIC updated time/date. |