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6-1D: .04(6)(i)Observed many items on time control that were still left out after the 4 hour window. Time control was from 11-3pm and at 3:30pm time control was still on the counter. When using Time Control (TPHC) for a maximum of 4 hours:
1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2) the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3) foods not consumed before the discard time shall be discarded; (P)
4) 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)
5) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6) written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf)
Corrective Actions: PIC (person in charge) had items discarded.
NOTE: All cold and hot held temperatures were in compliance unless otherwise noted.
NOTE: Drink syrups are used at this facility.
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