|
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 no start/discard time recorded for blanched fries held on 2-hour TPHC. Per PIC, whiteboard is used to monitor 2-hour TPHC times. EHS observed no times listed at start of inspection. Additionally, TPHC procedures stated a timer with carabiners is used to monitor TPHC times, yet PIC stated that method is no longer used. -CDI- PIC verified when fries were originally placed on TPHC and properly added the time to the whiteboard. PIC also corrected TPHC procedures with current method (tape/whiteboard).
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |