|
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 a whole beef roast that was supposed to be on TPHC, not included in their TPHC log. EHS observed the temp of the whole beef roast was temping below 135F (see temp chart). Food employee stated that the roast was complete at 5:00PM (within 2 hours of EHS's observation).
CDI: PIC added whole beef roast onto the TPHC log and reheated it back in the oven before placing back into the hotbox. |