ARBY'S #5590

6-1D: .04(6)(i)PIC was changing time control stickers with a time that exceeded 4 hours for food held at prep line coolers & hot holding units. At the start of the inspection, the food was measured & at required hot & hold temperatures (41°F - 135°F) with the exception of one tray of roast beef that was 123°F. The discard times was changed from to 1:48pm to 3:13pm for foods held hot & cold at the prep line. The written time control procedures states food is using time (4 hours) instead of temperature for meats, cheese, tomatoes, lettuce, coleslaw, etc. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Original time control stickers were put on the food, while the new stickers were removed/discarded.