HANNAHS HOME COOKING

2 findings recorded on Jul 6, 2026.

1. Inspector observationItem 6-1D ↗

   Time as a public health control

   Observed enchiladas and baked ziti placed on time control at temperatures of 104F and 84F, respectively. Also observed salisbury steak, collard greens, broccoli cheese rice, and mashed potatoes intended to be on time control with no label to indicate the start or discard time.// When using time without temperature control (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 when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not…

   Inspector’s full note

   Inspection item: Inspection item 6-1D

   Code .04(6)(i)

   Observed enchiladas and baked ziti placed on time control at temperatures of 104F and 84F, respectively. Also observed salisbury steak, collard greens, broccoli cheese rice, and mashed potatoes intended to be on time control with no label to indicate the start or discard time.// When using time without temperature control (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 when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Enchiladas and baked ziti were placed in oven to continue heating until they reached 135F. Salisbury steak, collard greens, broccoli cheese rice, and mashed potatoes were discarded.//

   Official report · Item 6-1D ↗

   Correction status not recorded

2. Inspector observationItem 6-2 ↗

   Date marking and disposition

   Observed two containers of gravy with marked preparation dates of 6/25/26 and 6/29/26. Observed a container of cooked sausage, several stacks of American cheese, and a container of ham all marked with preparation dates of 6/29/26.// A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: Foods were discarded.//

   Inspector’s full note

   Inspection item: Inspection item 6-2

   Code .04(6)(h)

   Observed two containers of gravy with marked preparation dates of 6/25/26 and 6/29/26. Observed a container of cooked sausage, several stacks of American cheese, and a container of ham all marked with preparation dates of 6/29/26.// A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: Foods were discarded.//

   Official report · Item 6-2 ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.