6-1D: .04(6)(i)There was not an indicated start and end time for the raw floured chicken that is placed on time control. The person in charge was able to provide written documentations of the facility's time control procedures. This is the second occurrence of this violation if this code provision is violated during the next routine inspection the facility's permit will be suspended. 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: An appropriate time marking was added as the person in charge was able to provide the specific time of when the chicken was removed from the cold holding unit and placed in time control.