PHILLY STEAK @ 168°F, BLACK BEANS - HOT HOLD @ 135°F, CHICKEN @ 115°F (ISSUE WAS CORRECTED AND |
WILL BE SERVED / CONSUMED WITHIN 4 HOURS), SAUSAGE - HOT HOLD @ 160°F, TZAZIKI SAUCE @ 43°F, |
GYRO MEAT @ 152°F, RISOTTO @ 179°F, FISH @ 162°F, STUFFED PEPPER SOUP - HOT HOLD @ 163°F, RICE |
PUDDING @ 38°F, MARINARA - HOT HOLD @ 175°F, SCALLOPS - COLD HOLD @ 41°F, MACARONI AND CHEESE - |
HOT HOLD @ 151°F, BUFFALO MEAT LOAF - HOT HOLD @ 174°F, MASHED POTATOES - HOT HOLD @ 149°F, |
GRAVY - HOT HOLD @ 183°F, SAUSAGE STUFFED MUSHROOMS - HOT HOLD @ 139°F, CHEESE SAUCE - HOT HOLD |
@ 153°F, CHICKEN - HOT HOLD @ 134.5°F, MEATBALLS - COOKING @ 124°F, LASAGNA - HOT HOLD @ 183°F, |
MASHED POTATOES - HOT HOLD @ 143°F, SHRIMP - HOT HOLD @ 159°F, SPINACH AND ARTICHOKE DIP - HOT |
HOLD @ 121°F ( DISCUSSED WITH THE PIC AND WILL DISCARD IN 4 HOURS + ADDED A STERNO), MEATBALLS |
- HOT HOLD @ 161°F, DOUBLE STUFFED POTATOES - HOT HOLD @ 70°F (DISCUSSED WITH THE PIC AND WILL |
BE CONSUMED OR DISCARDED WITHIN 4 HOURS), MEATBALL - HOT HOLD @ 139°F, RICE @ 170°F, CHICKEN - |
HOT HOLD @ 171°F, EGG ROLL - HOT HOLD @ 160°F, WEDDING SOUP - HOT HOLD @ 147°F, RAVIOLIS - HOT |
HOLD @ 143°F, CRAB CAKES - HOT HOLD @ 135°F. |
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GLOVES, SANITIZER AND THERMOMETERS WERE PROVIDED. |
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3717-1-03.4 Food: limitation of growth of organisms of public health concern. |
(F)Time/temperature controlled for safety food - hot and cold holding. |
(1) Except during preparation, cooking, or cooling, or when time is used as the public health control as |
specified under paragraph (I) of this rule, and except as specified under paragraph (F)(2) and in paragraph |
(F)(3) of this rule, time/temperature controlled for safety food shall be maintained at a temperature specified |
as follows: |
(a) At one hundred thirty-five degrees Fahrenheit (fifty-seven degrees Celsius) or above, except that roasts |
cooked to a temperature and for a time specified in paragraph (A)(4) of rule 3717-1-03.3 of the |
Administrative Code or reheated as specified in paragraph (H) (1) of rule 3717-1-03.3 of the |
Administrative Code may be held at a temperature of one hundred thirty degrees Fahrenheit (fifty-four |
degrees Celsius) or above; or |
(b) At forty-one degrees Fahrenheit (five degrees Celsius) or less. |
(2) Eggs that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated equipment |
that maintains an ambient air temperature of forty-five degrees Fahrenheit (seven degrees Celsius) or less. |
(3) Time/temperature controlled for safety food in a homogenous liquid form may be maintained outside of the |
temperature control requirements, as specified under paragraph (F) (1) of this rule, while contained within |
specially designed equipment that complies with the design and construction requirements as specified under |
paragraph (P)(5) of rule 3717-1-04.1 of the Administrative Code. |
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