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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 logs reflecting 5 hour hold times instead of 4 hours. CDI- PIC corrected time logs.
NOTE: Observed mac and cheese in the logs starting at 165F at 5:45pm. During the inspection at 6:10, the mac and cheese had dropped to 95F. CDI- PIC moved macaroni to main kitchen for reheating to 165F. |