|
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 fries sitting at 123-125F in both hotwells. PIC said they use TPHC every 15mins they are supposed to change. PIC said they use timers-timers were set incorrectly for every hour. Due to the temperature and no timers EHS could say the fries had been sitting there longer than that. CDI-PIC voluntarily discarded and the timers were fixed. |