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22
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2
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Time as a Public Health Control: procedures and records |
Yes |
Yes
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No |
Repeat - 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 side salads put on serving line at 47F. TPHC procedures require all food items to be at 41F before placing on serving line. CDI - all salads moved to walk-in freezer and temperature dropped to 39F before service. |