|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
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 some items held on TPHC with start times recorded but cold held items such as cream cheese, milk and yogurt that PIC stated held on time not recorded. Much improvement made since last inspection so points not escalated today. |