Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance Observation: No procedures provided for using time as a control for french fries, and corn dogs
PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control Observation: Sausage and hot dogs held at temperatures near 120*F. Corrected by increase temperature of hot holding unit.
Food is properly identified and monitored Observation: No time stamp of disposition provided on food items. Corrected by time stamping.
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