|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) RICE AND BEANS ARE BEING TURNED OVER 2X FOR SERVICE TIME, NOT TO EXCEED 4 HRS. RECOMMEND A SMALL TABLETOP HOLDING UNIT. ALTERNATIVELY, AS ALREADY USING SHORT BATCH PRODUCTION, MAY ALSO USE TIME AS A PUBLIC HEALTH CONTROL. (TPHC) TEMPLATE WILL BE PROVIDED - SHOULD HAVE BEEN IN PERMITTING MATERIALS. COMPLETE THE FORM, FOLLOW CHOSEN PROCEDURES, AND SELECT A TRACKING METHOD, SUCH AS A SIMPLE TIMER, MARKED ON PAPER/WHITEBOARD, OR OTHER EFFECTIVE METHODS. CDI VIA TEMPLATE PROVIDED FOR IMPLEMENTATION OF REQUIRED DOCUMENTATION.TCS FOODS SHALL BE HELD AT 135F OR ABOVE OR 41F OR BELOW. |