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6-1D: .04(6)(i)Food in deli case on 6hr time as a control for food safety. Food initially removed from temperature control at 10:15 am but time control sticker stated 10:30 am. 6hr time control procedure prepared be PIC incomplete. // When using Time Control (TPHC) for a maximum of 6 hours:
1) cold foods shall start at 41°F (5°C) or below and may not exceed 70°F (21°C) within the 6 hours; (P)
2) the food temperature shall be monitored unless the room temperature is maintained to ensure the food does not exceed 70°F (21°F); (P)
3) the food items shall be labeled with a start and discard time, not to exceed 6 hours; (PF)
4) foods not consumed or exceeding 70°F (21°C) before the discard time shall be discarded; (P)
5) when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; (P)
6) written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (PF)
Corrective Actions: Time adjusted to 10:15 am. 6hr time control procedure prepared that is complete. //
www.gnrhealth.com; www.georgiaeh.us; QUESTIONS? CALL 770-963-5132.
Thermometer calibration check: 32F, 31.9F (Thermapen/DeltaTRAK). Cold holding items assessed at 41F or less. Hot holding items assessed at 135F or higher, unless otherwise specified.
An additional routine inspection will be performed by June 2024. Routine inspection due by December 31, 2023.