|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
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
Observed initial temperature of some items at 102 -126F on TPHC log. EHS spoke with stand manager who stated he took the temperature and started the log after heating items for 30 minutes to 1 hour before food was finished heating. CDI - EHS advised operator to start log when food is removed from cold holding if food is to be served before reheat is finished or to wait until food hits a temperature of 165. Food was marked properly. |