6-1D: .04(6)(i)Observed multiple pans of coleslaw, pizza, and onion rings on time control without an indicated start and discard time/sticker. When using Time Control (TPHC) for a maximum of 4 hours:
- hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
- the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
- foods not consumed before the discard time shall be discarded; (P)
- 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)
- food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
- written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf)
Corrective Actions: Education was provided to the person in charge discussing to ensure a start and discard time (not exceeding 4 hrs) is properly labeled on all items placed on time control. The person in charge added time stickers to all required pans.