|
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 all foods on TPHC log have a temperature higher than 41F recorded for start temperature during inspection.
CDI - REHS educated PIC on proper starting temperatures for TPHC. All foods voluntarily discarded.
1.5 pts. |