HomeMy WebLinkAboutFood Inspection - Preoperation - Inspection - 208 SUTTON STREET 1/23/2023 THE COMMONWEALTH OF MASSACHUSETTS
•# �° TOWN OF NORTH ANDOVER 120 Main Street
MASSACHUSETTS DEPARTMENT OF PUBLIC HEALTH North Andover,Massachusetts 01845
Division of Food and Drugs Phone-978.688.9540
FOOD ESTABLISHMENT INSPECTION REPORT Fax- 978.688.9542
mail: healthde tCCnorthandoverma.gov
Name of Establishment Date I TvAe of Operation(s) Type of Inspection
Vi��i�s Z_""ad �rQ� �� M Food Service ❑Routine
Address "? Risk Level El Retail ❑Re-inspection
L�U$ 57d 4t, S;l
C -, ❑ Residential Kitchen Previous Inspection
Telephone 2.Ss �s 55 ❑ Mobile emu(/
Temporary Pre-operation
Owner ----��•• ,/� n HACCP: ❑ p Y El Suspect Illness
JJ L, l�l t3� y i N ❑ Caterer
Person-in-Charge(PIC) TimeGt-.5D ❑ Bed&Breakfast ❑ HACCP General Complaint
Inspector O �. ��� El Other
ut:10 cw• Year:
Each violation cheWd requires an explanation on the narrative page(s)and a citation of specific provision(s)violated.
Non-compliance with:
Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑
Violations marked may pose an imminent health hazard and require immediate corrective action as Tobacco 590.009(F) ❑
determined by the Board of Health. Allergen Awareness 590.009 (G)❑
FOOD PROTECTION MANAGEMENT ❑ 12. Prevention of Contamination from Hands
❑ 1. PIC Assigned/Knowledgeable/Duties
❑ 13. Handwashing Facilities
EMPLOYEE HEALTH
PROTECTION FROM CHEMICALS
❑ 2. Reporting of Diseases by Food Employee and PIC
❑ 14.Approved Food or Color Additives
❑ 3. Personnel with Infections Restricted/Excluded
❑ 15.Toxic Chemicals
FOOD FROM APPROVED SOURCE
❑ 4. Food and Water from Approved Source TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods)
❑ 5. Receiving/Condition ❑ 16.Cooking Temperatures
❑ 6. Tags/Records/Accuracy of Ingredient Statements ❑ 17. Reheating
❑ 7. Conformance with Approved Procedures/HACCP Plans ❑ 18.Cooling
PROTECTION FROM CONTAMINATION ❑ 19. Hot and Cold Holding
❑ 8.Separation/Segregation/Protection ❑ 20.Time as a Public Health Control
REQUIREMENTS FOR HIGHLY-SUSCEPTIBLE-POPULATIONS(HSP)
❑ 9. Food Contact Surfaces Cleaning and Sanitizing ❑ 21. Food and Food Preparation for HSP
❑ 10. Proper Adequate Handwashing
CONSUMER ADVISORY
❑ 11.Good Hygienic Practices ❑ 22. Posting of Consumer Advisories
Violations Related to Good Retail Practices(Blue Items) Number of Violated Provisions Related To
Critical (C) violations marked must be corrected immediately Foodborne Illnesses Interventions and Risk r 1
or within 10 days as determined by the Board of Health. Factors(Red Items 1-22): LJ
Non-critical (N) violations must be corrected immediately or Official Order for Correction:Based on an inspection today,the items
within 90 days as determined by the Board of Health. checked indicate violations of 105 CMR 590.000/federal Food Code.This
C N
23. Management and Personnel (FC-2)(590.003) report,when signed below by a Board of Health member or its agent
24. Food and Food Protection (FC-3)(590.004) constitutes an order of the Board of Health.Failure to correct violations
25. Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food
26. Water, Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If
aggrieved by this order,you have a right to a hearing.Your request must
27. Physical Facility (FC-6)(590.007) be in writing and submitted to the Board of Health at the above address
28. Poisonous or Toxic Materials (FC-7)(590.008) within 10 days of receipt of this order. N/n
29. Special Requirements (590.009) DATE OF RE-INSPECTION:
30. Other
Inspector's Signature: Print: <-
C ' t,
PICs Signature: Print: Page/of Pages
Violations Related to Foodhorne ll/ness Interventions and Risk Factors
(Red[tents 1-22)
FOOD PROTECTION TMANAGEMENT
1 590.003(A) Assi nment of Res onsibilit * PROTECTION FROM CONTAMINATION
590.003(B) DemonstrationofKnowledge* 18 Cross-contamination
2-103.11 Person in charge-duties 3-302.11(A)(I) Raw Animal Foods Separated from
Cooked and RTE Foods*
EMPLOYEE HEALTH Contamination from Raw Ingredients
2 590.003(C) Responsibility of the person in charge to 3-302.11(A)(2) Raw Animal Foods Separated from Each
require reporting by food employees and Other*
applicants* Contamination from the Environment
590.003(F) Responsibility Of Food Employee Or An 3-302.11 A Food Protection*
Applicant To Report To The Person In 3-302.15 Washing Fruits and Vegetables
Charge* 3-304.11 Food Contact with Equipment and
590.003(G) Reporting by Person in Charge* Utensils*
3 590.003(D) Exclusions and Restrictions* Contamination from the Consumer
590.003E Removal of Exclusions and Restrictions 3-306.14 A B Returned Food and Reservice of Food*
Disposition ofAdulterated or
FOOD FROM APPROVED SOURCE Contaminated Food
4 Foot]and Water From Re elated Sources 3-701.I I Discarding or Reconditioning Unsafe
590.004 A-B Compliance with Food Law* Food*
3-201.12 Food in a Hermetically Scaled Container* 9 Food Contact Surfaces
3-201.13 Fluid Milk and Milk Products* 4-501.111 Manual Warewashing-Hot Water
3-202.13 Shell Eggs* Sanitization'l'em eratures*
3-202.14 1 Eggs and Milk Products,Pasteurized* 4-501.112 Mechanical Warewashing-Hot Water
3-202.16 Ice Made From Potable Drinking Water* Sanitization Pent eratures*
5-101.11 Drinking Water from an Approved System* 4-501.114 Chemical Sanitization-temp.,pIi,
590.006(A) Bottled Drinking Water* concentration and hardness.*
590.006(B) Water Meets Standards in 310 CMR 22.0* 4-601.11(A) Equipment Food Contact Surfaces and
Utensils Clean*
Shellfish and Fish From an Approved 4-602.11 Cleaning Frequency of Equipment Food-
S Contact Surfaces and Utensils*
3 201.14 Fish sh and
d Recreationally Caught Molluscan Shellfish 4-702.11 Frequency of Sanitization of Utensils and 3-201.15 Molluscan Shellfish from NSSP Listed Food Contact Surfaces of Equipment*
Sources* 4-703.11 Methods of Sanitization-Hot Water and
Ganre and IVi/d Mushrooms Approved by Chemical*
Regidalwy Authorit, 10 Proper,Ade We Handwashin
3-202.18 Shellstock Identification Present* 2-301.11 Clean Condition-Hands and Arms*
590.004(C) Wild Mushrooms* 2-301.12 Cleaning Procedure*
3-201.17 Game Animals* 2-301.14 When to Wash*
5 Receiving/Condition 11 Good Hygienic Practices
3-202.11 PHFs Received at Proper Temperatures* 2-401.11 Eating,Drinking or Using Tobacco*
3-202.15 Package Integrity* 2-401.12 Discharges From the Eyes,Nose and
3-101.11 Food Safe and Unadulterated* Mouth*
G Tags/Records:Shellstock 3-301.12 Preventing Contamination When Tasting
3-202.18 Shellstock Identification* 12 Preventlon of Contamination from
3-203.12 Shellstock Identification Maintained* Hands
Tags/Records:Fish Products
590.004(E) Preventing Contamination from 3-402.11 Parasite Destruction* Em to ecs*
13 Ilandwash Facilities
3-402.12 Records,Creation and Retention* Convenient! Located and Accessible
590,004{J) 5-203.11 Numbers and Capacities*
Labeling of Ingredients* 5-204.11 Location and Placement*
7 Conformance with Approved 5-205.1 l Accessibility,Operation and Maintenance
Procedures/HACCP Plans Supplied with Soap and Hand Drying
3-502.11 Specialized Processing Methods* Devices
3-502.12 Reduced oxyEen packaging,criteria* 6-301.11 Handwashing Cleanser,Availabili
8-103.12 Conformance with Approved Procedures* 6-301.I2 Hand Drying Provision
*Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000.
Establishment Name: IV rO S J 6 Date: I J231 Page: L of 2—
Item Code C—Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date
No. Reference R—Red Item PLEASE
1 PRINT CLEARLY 1 t Verged
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d
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Discussion With Person in Charge: 1 ( ` Cor dive Action Required: ❑ No Yes
r__ II � �� Voluntary Compliance ❑ Employee Restriction/
L�sA I� r �� � l� �^�4S-�bC ��� rotc�+c�Gs, Exclusion
❑ Re-inspection Scheduled ❑ Emergency Suspension
❑ Embargo O Emergency Closure
0 Voluntary Disposal ❑ Other.
Violations Related to Foodbor ne Illness Interventions and Risk
Factors(Red Items 1-22) (Cont.) REQUIREMENTS FOR HIGHLY SUSCEPTIBLE
POPULATIOrNS IISP
PROTECTION FROM CHEMICALS 21 3-801.11(A) Unpasteurized Pre-packaged Juices and
14 Food or Color Additives Beverages with Warning Labels*
3-202.12 Additives* 3-80 L l l Use of Pasteurized Eggs*
3-302.14 Protection front Unapproved Additives* 3-801.1 I(D) Raw or Partially Cooked Animal Food and
15 Poisonous or Toxic Substances Raw Seed Sprouts Not Served.*
7-101.11 Identi6,ing Information-Original Containers* 3-801.1 I C Unopened Food Package Not Re-served.
7-102.11 Common Name-Working Containers*
7-201,11 Separation-Storage* CONSUMER ADVISORY
7-202.11 Restriction-Presence and Use* 22 3-603.11 Consumer Advisory Posted for Consumption of
7-202.12 Conditions of Use* Animal Foods That are Raw,Undercooked or
7-203.11 Toxic Containers--Prohibitions* Not Otherwise Processed to Eliminate
7-204.11 Sanilizers,Criteria--Chemicals* Pathogens.*fJ"'"1/r`200f
7-204.12 Chemicals for Washing Produce Criteria* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Eggs*
7-204.14 Drying Agents,Criteria*
7-205.11 Incidental Food Contact,Lubricants* SPECIAL RE UIREMENTS
7-206.11 Restricted Use Pesticides,Criteria* 590.009(A)-(D) Violations of Section 590.009(A)-(D)in
7-206.12 1 Rodent Bait Stations* catering,mobile food,temporary and residential
7-206.13 Tracking Powders,Pest Control and kitchen operations should be debited under the
Monitorin * appropriate sections above if related to
foodborne illness interventions and risk factors.
TI\IEfFEMPERATURE CONTROLS Other 590,009 violations relating to good retail
16 Proper Cooking Temperatures for PHFs practices should be debited under#29-Special
3-401.IIA(1)(2) Eggs- 155°F 15 Sec. Requirements.
Eggs-immediate Service 145*Fl5sec*
3-401.11(A)(2) Comminuted Fish,Meats&Game
Animals- 155°F 15 sec.* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES
3-401.1 l(B)(1)(2) Pork and Beef Roast- 130°F 121 min* (Blue Items 23-30)
3-401.11(A)(2) Ratites,Injected Meats-155*F 15 sec.* Critical and non-crilical violations,which do not relate to the foodborne
3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs, illness interventions and risk factors listed above, can be found in the
Stuffing Containing Fish,Meat,Poultry or following sections of the Food Code and 105 CdIR 590.000,
Ratites-165°F 15 see.*
3-401.11(C)(3) Whole-musele,Intact Beef Steaks 145°F* heat Good Retail Procilces FC S90.000
3-401.12 Raw Animal Foods Cooked in a 23. Mona ement and Personnel FC-2 .003
Microwave 165°F* 24. Food and Food Protection FC-3 .004
3-401.11(A)(1)(b) All Other PHFs-145°F IS see.* 25. Equipment and Utensils FC-4 .005
17 Reheating for Hot Holding 26. Water PhImbing and Waste FC-5 .006
27. Physical Facility FC-6 .007
3-403.11(A)&(D) PHFs 165*F IS sec.* �E30
Poisonous or'foxic Materials FC-7 .008
3-403.11(B) Microwave- 165*F 2 Minute Standing Special Requirements .009
Time* . Other
3-403.11(C) Commercially Processed RTE Food-
140°F*
3-403.11(E) Remaining Unsliced Portions of Beef *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000.
Roasts*
]$ Proper Cooling of Pl lFs
3-501.14(A) Cooling Cooked PHFs from 140*F to 70°F
Within 2 Hours and From 70*F to
41*F/45°F Within 4 Hours.*
3-501.14(B) Cooling PHFs Made From Ambient
Temperature Ingredients to 41°F/45°F
Within 4 Hours*
3-501.14(C) PI1Fs Received at Temperatures
According to Law Cooled to 41°F/45°F
Within 4 Hours.*
3-501.15 Cooling Methods for PHFs
]9 PHF Hot and Cold Holding
3-501.16(B) Cold PHFs Maintained at or below
590.004(F) 410/450 F*
3-501.16(A) Hot PHTs Maintained at or above 140*F.
3-501.16(A) Roasts Held at or above 130°F.
20 Time as a Public Health Control
3-501.19 Time as a Public Health Control*
590.004(11) Variance Requirement
Establishment Name: NfwAl,S izms� &aS --- .Date: //I I Z 3 Page: / of
Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date
No. Reference R-Red Item PLEASE PRINT CLEARLY Verified
..-La>•l� 7 (�`� �• 3° 1r 6 rvut�lRt.. ° !n1n�w o..+ "`� 0.
Discussion With Person in Charge: Corrective Action Required: ❑ No Yes
Rf Voluntary Compliance ❑ Employee Restriction/
Exclusion
❑ Re4nspection Scheduled ❑ Emergency Suspension
❑ Embargo Cl Emergency Closure
❑ Voluntary Disposal ❑ Other
f x"
Violations Related to Foodborne Illness Interventions and Risk
Factors(Red Itears 1-22) (Cont) REQUIREIIEN'fS FOR HIGHLY SUSCEPTIBLE
POPULATIONS IISP
PROTECTION FROM CHEMICALS 21 3-801.11(A) Unpasteurized Pre-packaged Juices and
14 Food or Color Additives Beverages with Warning Labels*
3-202.12 Additives* 3-801.11(B) Use of Pasteurized Eggs*
3-302.14 Protection from Unapproved Additives* 3-801.1 l(D) Raw or Partially Cooked Animal Food and
I5 Poisonous or Toxic Substances Raw Seed Sprouts Not Served.*
7-10I.11 Identi ,in Information-Original Con tainers* 3-801.1 I C Unopened Food Package Not Re-served.
7-102.11 Common Name-Working Containers*
7-201.11 -Separation-Storage* CONSUMER ADVISORY
7-202.11 Restriction-Presence and Use* 22 3-603.11 Consumer Advisory Posted for Consumption of
7-202.12 Conditions of Use* Animal Foods That are Raw,Undercooked or
7-203.11 Toxic Containers-Prohibitions* Not Otherwise Processed to Eliminate
7-204.11 1 Sanitizers,Criteria-Chemicals* Pathogens.*'ff Y 11"m'
7-204.12 Chemicals for Washing Produce Criteria* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Eggs*
7-204.14 Drying Agents,Criteria*
7-205.11 incidental Food Contact,Lubricants* SPECIAL RE UIREIMENTS
7-206.11 Restricted Use Pesticides Criteria* 590.009(A)-(D) Violations of Section 590.009(A)-(D)in
7-206.12 Rodent Bait Stations* catering,mobile food,temporary and residential
7-206.13 Tracking Powders,Pest Control and kitchen operations should be debited under the
Monitoring* appropriate sections above if related to
foodborne illness interventions and risk factors.
TUNIE/FEMPERATURE CONTROLS Other 590.009 violations relating to good retail
16 Proper Cooking Temperatures for PHFs practices should be debited under#29-Special
3-401.1 tA(t)(2) Eggs- I55°F 15 Sec.
Requirements.
E gs-Immediate Service 145°F15sec'
3-401.1 I(A)(2) Comminuted Fish,Meats&Game
Animals- 155°F 15 sec.* I'lOLATIONS RE,LATED TO GOOD RETAIL PRACTICES
3-401.1 I(B)(1)(2) Pork and Beef Roast-130°F 121 min* (Blue Items 23-30)
3-401.1 I(A)(2) Ratites,Injected Meats-155°F 15 sec.* Critical and non-critical violations,nvhich do not relate to the foodborne
3-401.11(A)(3) Poultry,Wild Game,Stulled PHFs, Illness interventions and riskfactors listed above, can be found in the
Stuffing Containing Fish,Meat,Poultry or following sections of the Food Code and 105 011?590,000.
Ratites-165°F 15 sec.*
3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* Item Good Retail Practices FC 590.000
3-401.12 Raw Animal Foods Cooked in a 23. Mane ement and Personnel FC-2 .003
Microwave 165°F* 24. Food and Food Protection FC-3 .004
3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec.* 25. Equipment and Utensils FC-4 .005
17 Reheating for Hot Holding 26. Water Plumbing and Waste FC-5 .006
27. Physical Facilit FC-6 .007
3 403.11(A)&(D) PHFs I65°F 15 sec.* 28. Poisonous or Toxic Materials FC-7 .008
3-403.11(B) Microwave- 165°F 2 Minute Standing 29. Special Requirements .009
Time* 30. 1 Other
3-403.11(C) Commercially Processed RTE Food-
140°F*
3-403.l 1(E) Remaining Unsliced Portions of Reef *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000.
Roasts*
18 Proper Cooling of PHFs
3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F
Within 2 Hours and From 70°F to
41°F/45°F Within 4 Hours.*
3-501.14(B) Cooling PHFs Made From Ambient
Temperature Ingredients to 41°F/45°F
Within 4 Hours*
3-501.14(C) PI lFs Received at Temperatures
According to Law Cooled to 41°F/45°F
Within 4 Hours.*
E193-501.15 Cooling Methods for PHFs
PHF Hot and Cold Holding
3-501.16(B) Cold PHFs Maintained at or below
590.004(F) 410/45'F*
3-501.16(A) Hot PHFs Maintained at or above 140°F.
3-501.16(A) Roasts Held at or above 130°F.
20 Time as a Public Heahla Control
3-501.19 Time as a Public Health Control*
590.004(ii) Variance Requirement
Establishment Name: /V%1�► 5 /l.Q'N`i ���3�'� Date: Page: of I
Item Code C—Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date
No. Reference R—Red Item PLEASE PRINT CLEARLY Verified
in a SL.O� Qccl•ra, p�YJLf i fdv�. '1uA
M
1l
a . ,,w,J,r.� t r.t 1 v,,i
raJl I11� ,�.�.. 5t,►C rt,K 1. ICU
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Discussion With Person in Charge: �/J I St Come 've Action Required: ❑ No Yes
-+ Voluntary Compliance ❑ Employee Restriction/
e �A 3113. Exclusion
❑ Re-inspection Scheduled ❑ Emergency Suspension
❑ Embargo ❑ Emergency Closure
13 Voluntary Disposal 0 Other.
Violations Relater)to Foodborne Illness Interventions and Risk
Factors(Red Items 1-22) (Cont.) REQUIREMENTS FOR HIGHLY SUSCEPTIBLE
POPULATIONS IISP
PROTECTION FROM CHEMICALS 21 3-801.11(A) Unpasteurized Pre-packaged Juices and
14 Food or Color Additives Beverages with Warning Labels*
3-202.12 Additives* 3.801.11 Use of Pasteurized Eggs*
3-302.14 Protection from Unapproved Additives* 3-801.1 I(D) Raw or Partially Cooked Animal Food and
15 Poisonous or Toxic Substances Raw Seed Sprouts Not Served.*
7-101.1 I Identi6,ing Information-Original Containers* 3-801.1 I C Unopened Food Package Not Re-served.
7-102.11 Common Name-Working Containers*
7-201.11 Separation-Storage* CONSUMER ADVISORY
7-202.11 Restriction-Presence and Use* 22 3-603.11 Consumer Advisory Posted for Consumption of
7-202.12 Conditions of Use* Animal Foods That are Raw,Undercooked or
7-203.11 Toxic Containers-Prohibitions* Not Otherwise Processed to Eliminate
7-204.11 Sanitizers,Criteria-Chemicals* Pathogens.*F,Q'eane 11"
7-204.12 Chemicals for Washing Produce Criteria* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Eggs*
7-204.14 Drying Agents,Criteria*
7-205.11 Incidental Food Contact,Lubricants* SPECIAL REQUiREi11ENTS
7-206.11 Restricted Use Pesticides,Criteria* 590.009(A)-(D) Violations of Section 590.009(A)-(D)in
7-206.12 1 Rodent Bait Stations* catering,mobile food,temporary and residential
7-206.l3 Tracking Powders,Pest Control and kitchen operations should be debited under the
Monitoring* appropriate sections above if related to
foodborne illness interventions and risk factors.
TI\IE/rE11IPERATURE CONTROLS Other 590.009 violations relating to good retail
16 Proper Cooking Temperatures for PHFs practices should be debited under#29-Special
3-401.11A 1 Requirements.
( ){2) Eggs- I55°F IS Sec.
E s-Immediate Service 145°Fl5sec*
3-401.11(A)(2) Comminuted Fish,Meats&Game
Animals- 155°F 15 sec.* I11OLATIONS RELATED TO GOOD RETAIL PRACTICES
3-401.1 l(B)(1)(2) Pork and Beef Roast-130°F 121 min* (Blue Items 23-30)
3-401.1 I(A)(2) Ratites,Injected Meats-155°F 15 sec.* Critical and non-crilical violations,which do not relate to the foodborne
3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs, Illness interventions and risk factors listed above,can be found in the
Stuffing Containing Fish,Meat,Poultry or following sections ofthe Food Code and 105 GllR 590.000.
Ratites-165°F 15 see.*
3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* Item Good Retail Practices FC S90.000
3-401.12 Raw Animal Foods Cooked in a 23, Mana ennent and Personnel FC-2 .003
Microwave 165°F* 24. Food and Food Protection FC-3 .004
3-401.11(A)(1)(b) All Other PHFs-145°Fl5 sec.* 25. Equipment and Utensils FC-4 .005
17 Reheating for Hot Holding 26. Water Plumbing and Waste FC-5 .006
27. Physical Facilit FC-6 .007
3 403.1 I(A)&(D) PHFs I65°F IS sec.* 28. Poisonous or'roxic Materials FC-7 .008
3-403.11(B) Microwave- 165°F 2 Minute Standing 29. Special Requirements .009
Time* 30. 1 Other
3-403.11(C) Commercially Processed RTE Food-
140°F*
3-403A I(E) Remaining Unsliced Portions of Beef *Denotes critical item in the federal 1999 Food Code or 105 CMR 590,000,
Roasts*
18 Proper Cooling of PIIFs
3-501.14(A) Cooling Cooked PI IFs from 140°F to 70°F
Within 2 Hours and From 70°F to
41*F/45°F Within 4 Hours.*
3-501.14(B) Cooling PHFs Made From Ambient
Temperature Ingredients to 41°F/45°17
Within 4 Hours*
3-501.14(C) PI1Fs Received at Temperatures
According to Law Cooled to 41°F/45°F
Within 4 Hours.*
3-501.15 Cooling Methods for PHFs
19 PHF Hot and Cold Holding
3-501.16(B) Cold PHFs Maintained at or below
590.004(F) 41°/45°F*
3-501.16(A) Hot PHFs Maintained at or above 140°F.
3-501.16(A) Roasts Held at or above 130°F.
20 Time as a Public Health Control
3-501.19 Time as a Public Health Control*
590.004(11) Variance Requirement