|
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 cooked chicken and other pans of hot foods in metal hot box located at cook line across from oven held using TPHC without time stamp, per written procedure. CDI - PIC showed EHS TPHC procedure and marked times on hot box as stated in procedure with food names. -1.5- |