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. See temperature log for said items. Hampton Inn does not use Time as a Public Health Control. EH suggest to use Time as a Public Health Control. PIC discarded all items (omelets).
