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24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
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. Times for TCS food items held on TPHC were not written on white board. CDI, TCS food item being held on TPHC were properly marked on white board (cheese burgers, baked beans, French fries). REPEAT VIOLATION. |