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Chevron Stations Inc -Time as a Public Health Control Procedures Facility Name: See attached spreadsheet for Station List Facility Address: See attached spreadsheet for Station List Facility Numbers: SPe attached Spreadsheet for Station List Contact Person: Gerardo Acuna Retail OE/HES Specialist (WK. 925-766-6939)or Gera rdoAcuna@Chevron.corn Name of Food Product(s): Hot Hold Items: (examples) • All Johnsonville Hot Dog Varieties • All Johnsonville Bratwurst Varieties • All Jimmy Dean Breakfast Sandwiches • All Foster Farm Corn Dog Varieties • All Foster Farm Pancake Wraps • All Don Miguel Taquito Varieties • All Ruiz Tornado Varieties • All AdvancePierre Sandwiches • Cinnabon Gooey Bites Steps for Hot Hold Items: 1. Frozen items will be labeled with"Pull—Thawed-Use By"dates and placed in cooler/refrigerator. 2. Thawed products will be removed from cooler/refrigerator and cooked to an internal temperature of at least 165 degrees,before being offered to the public. 3. Cooked products that will be displayed in the Food Warmer,will be have a label/number attached to the packaging that will correspond to a specific timer.The timer will be set to alarm at 4 hours or sooner. For Health Agencies that allow Roller Grilles,the Hot Dogs/Bratwurst will be cooked on the roller grill(in batches)to a minimum internal temperature of 165 degrees before being offered to the public.Once the items reach 165 degrees, a specific timer will be set for all the items on the roller grille that will alarm at 4 hours or sooner. 4. A Par Production and Waste Log will be maintained showing,quantity of each type of food cooked, the time it was cooked,the temperature it was cooked to,and the quantity discarded. 5. When the designated timer alarms,all food products associated with that timer will be discarded, and the Par Production&Waste Log will be updated with the number of items discarded.