|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed facility has a log that states “removal temperature from holding” and in this place they are writing the final cook or reheat temperature. The second column has a “removal time from holding” where they write the time the food leaves the facility. Facility should add a column for final cook or reheat temperature to record and then record the temperature in that food is removed from the hot box where it is being held in the column labeled “removal temperature from holding”. Facility should also record the time they took the food out of the hot boxes as “removal time from holding”. CDI- EHS discussed proper record keeping with PIC and how to correctly log time and temperature for TPHC use. EHS observed facility using proper methods. |