HomeMy WebLinkAboutHealth Department Files_81077_pg0021 �aW N Sf4
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1540 SULLIVAN AVENUE • SOUTH WINDSOR, CT 06074
r�OSOR-rc°�'` TELEPHONE(860) 644-2511
November 1, 2008
Highland Park Market
Ray DeVanney
800 Evergreen Way
South Windsor, CT, 06074
Re: Time as a Public Health Control
Dear DeVanney:
In an effort to assist you in overcoming the repeat temperature violation cited in the hot
holding area of the deli, this office would like to suggest that you utilize Time as a Public
Health Control for the deli hot holding area at Highland Park Market,
800 Evergreen Way. When temperature monitoring results in hot holding less than 140T,
Time as a Public Health Control, should be employed as described below.
The following procedures using Time as a Public Health Control are approved for the
preparation and service of the items in the deli hot holding area:
1. The final required internal cooking temperatures of 165°F for all chicken,
sausage, fish if prepared from a raw state,macaroni&cheese, chop suey,rice,
shepards pie,meatloaf,potatoes, (mashed and chips), stuffing and turkey items
must be recorded in a written log.
2. The final required internal cooking temperature(s) for the pork roast must be
130°F for 121 minutes, 140°F for 12 minutes, or 145°F for 3 minutes.
3. The items are placed into a pan for service. When temperature monitoring drops
below 140°F, the pan is then marked with a discard time of four hours after
cooking time. Items that are not served or sold within four hours of cooking must
be discarded.
4. Items that are not identified with final internal cooking temperatures and discard
times will be discarded.
S. Cooking temperature and time logs must be maintained visible and accessible
upon request for inspection. If logs are not up to date all foods will be discarded.
If you have any questions or require additional information about the use of Time as a
Public Health Control,please contact Robert De Vito at 860-644 2511, extension 248.
Sincerely,
C,
Gerald Schwartz, MD
Director of Health