Holiday Inn Express Health Inspection Report


6-1B – proper hot holding temperatures

511-6-1.04(6)(f) – time/temperature control for safety; hot holding (p)

Points: 9

Corrected during inspection?: Yes

Repeat: No

Inspector Notes: Observed hot holding TCS (Temperature Controlled for Safety) foods below required temperature of 135°F or above. Holiday Inn does not use TPHC (Time as a Public Health Control). EH gave PIC procedures for using TPHC. COS: PIC discarded all of the food. See temperature log for said items.

Leave a Reply

Your email address will not be published. Required fields are marked *