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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 upright cooler stored >45F. TPHC time had not been recorded. Recommended placing prepared salad in walk-in cooler, cool to 41F, remove from walk-in cooler, record time on board, place salads in upright cooler until ready to serve. Process should not exceed 4 hours. CDI by placing salads in walk-in cooler. |