|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Observed just prepped salads to be held using TPHC wihtin the next 30 minutes in refrigerator at 50 degrees, may have difficulty chilling in fridge with lids closed to 41 in 30 minutes. Be sure foods held using TPHC are chilled to 41 degrees according to TPHC procedure. CDI- Salads opened and placed in walk in cooler for more rapid cooling to 41 before being placed on service line using TPHC. |