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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 in front line reach-in cooler 45-46F @ 10:40am. TPHC board had a recorded time of 10:20am.
recommended cooling salads to 41F in walk-in freezer and walk-in cooler, recording time on board when salads reach 41F and moving to front line upright cooler.
PIC will change procedure for salads. |