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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 salads on line ready to be held on TPHC. According to TPHC guidelines salads must be 41F before being placed on time. Salads were holding above 41F. CDI: Items rapidly cooled in WIF. Salads in WIC holding at 41F were brought to the line for TPHC holding. |