NORTHBROOK MIDDLE SCHOOL

6-1D: .04(6)(i)Observed the temperatures were not being recorded on the time control procedure sheets even though the food ( cheese, yogurt, and cut tomatoes) was put under time control on the salad bar. // 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: Temperatures were taken of the cheese, yogurt and cut tomatoes to show that they were above 41° F ( see temp log below). The time control procedures state that the food must start at 41° F or below in order to be put on time control. The cheese, yogurt, and cut tomatoes were placed in the walk in cooler for cooling. New cheese, yogurt and cut tomatoes were taken out of the walk in cooler, a temperature was taken, recorded and then the items were placed on time control.//