- Time as a Public Health Control for Potentially Hazardous Foods (46.385(c))
(c) Time as a public health control. (1) Except as specified in paragraph (2), if time—rather than temperature—is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, all of the following shall be done: (i) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. (ii) The food shall be cooked and served, served if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control. (iii) The food in unmarked containers or packages or marked to exceed a 4-hour limit shall be discarded. (iv) Written procedures shall be maintained in the food facility and made available to the Department upon request, that ensure compliance with this subsection and § 46.384(a)—(b) (relating to potentially hazardous food: cooling) for food that is prepared, cooked and refrigerated before time is used as a public health control. (2) In a food facility that serves a highly susceptible population, time only—rather than temperature—may not be used as the public health control for raw eggs. At time of inspection improper cooling was observed. Currently refrigeration space is inadequate due to a defective unit observed. Food service manager of the head start program said that frozen food is allowed to thaw overnight at room temperature. Management is instructed to initiate immediate corrective action.
- Equipment in Good Repair & Proper Adjustment (46.671)
(a) General. Equipment shall be maintained in a state of repair and condition that meets the requirements specified in § § 46.501, 46.521—46.523, 46.541—46.544, 46.561—46.563 and 46.581—46.595. - Repair defective refrigeration unit.
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11/17/2010 | Regular |
- Time as a Public Health Control for Potentially Hazardous Foods (46.385(c))
(c) Time as a public health control. (1) Except as specified in paragraph (2), if time—rather than temperature—is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, all of the following shall be done: (i) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. (ii) The food shall be cooked and served, served if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control. (iii) The food in unmarked containers or packages or marked to exceed a 4-hour limit shall be discarded. (iv) Written procedures shall be maintained in the food facility and made available to the Department upon request, that ensure compliance with this subsection and § 46.384(a)—(b) (relating to potentially hazardous food: cooling) for food that is prepared, cooked and refrigerated before time is used as a public health control. (2) In a food facility that serves a highly susceptible population, time only—rather than temperature—may not be used as the public health control for raw eggs. At time of inspection improper cooling was observed. Currently refrigeration space is inadequate due to a defective unit observed. Food service manager of the head start program said that frozen food is allowed to thaw overnight at room temperature. Management is instructed to initiate immediate corrective action.
- Equipment in Good Repair & Proper Adjustment (46.671)
(a) General. Equipment shall be maintained in a state of repair and condition that meets the requirements specified in § § 46.501, 46.521—46.523, 46.541—46.544, 46.561—46.563 and 46.581—46.595. - Repair defective refrigeration unit.
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05/12/2010 | Regular |
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