| CRAB CAKE - HOT HOLD @ 201°F, POLENTA - HOT HOLD @ 186°F, SCALLOPS - HOT HOLD @ 171°F. TOMATO |
| BLEUR BLANC SAUCE - TIME IN LIEU FOR FOUR HOURS WAS PROPERLY TIME MARKED. TOMATO RELISH - COLD |
| HOLD @ 40°F. |
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| GLOVES, TEMPERATURE MEASURING DEVICES, AND QUAT SANITIZER WERE PROVIDED. |
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| PROVIDE A QUAT TEST KIT TO MONITOR SANITIZER CONCENTRATION. |
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| 3717-1-04.2 Equipment, utensils, and linens: numbers and capacities. |
| (I)Sanitizing solutions - testing devices. |
| A test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall |
| be provided. |
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| DO NOT PUT WASHED TOMATOES BACK IN ORIGINAL CARDBOARD BOX AS THEY CAN BECOME RE-CONTAMINATED. |
| ISSUE WAS DISCUSSED AND WILL BE CORRECTED. |
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| 3717-1-03.2 Food: protection from contamination after receiving. |
| (J)Food contact with equipment and utensils. |
| Food shall only contact the surfaces of: |
| (1) Equipment and utensils that are cleaned as specified under rule 3717-1-04.5 of the Administrative Code |
| and sanitized as specified under rule 3717-1-04.6 of the Administrative Code; or |
| (2) Single-service and single-use articles. |
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| THREE TUB SETUP = OK. QUAT @ 300 PPM. SANITIZING WIPES PROVIDED. |
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