|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed pizza sauce at room temperature using 10 hour TPHC. Sauce was labeled with time starting yesterday around 6:30pm. PIC stated that the sauce was put into the fridge last night after being used and today was put back out for production. Employee combined leftover sauce with new pizza sauce to use for today. CDI: Education was provided about TPHC procedures and their variance allowance and pizza sauce was voluntarily discarded. New Sauce was prepared and time stamped for 10 hour allowance.
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 cheese stuffed crust being prepped in advance and left on racks and “staged” using TPHC. EHS observed no time stamp for pizzas but PIC stated that the pizza was prepped with cheese crust around 30 minutes prior. CDI: PIC labeled cheese stuffed staged pizzas with time stamps to reflect 4 hour hold time. |