Food Inspections

Longstreet Cafe

Inpection Notes

6-1D - time as a public health control: procedures and records 511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c) Points: 9 Corrected during inspection?: Yes Repeat: No Inspector Notes: At approximately 11:17am, EHS (environmental health specialist) observed TCS food items placed in front food service area at salad bar, hot bars, and cold bar in drive-thru using TPHC (time as a public health control) per PIC (person in charge) without being labeled with start and discard time. Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: (i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control. Corrective Actions: PIC verified all food items were prepared at proper temperature and placed on TPHC at 11:00am and all TCS foods were labeled with start and discard times of 11:00am-3:00pm.

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