COLESLAW* - COLD HOLD @ 45°F, CHICKEN - HOT HOLD @ 155°F, BEANS - HOT HOLD @ 144°F, BONELESS |
RIBS - HOT HOLD @ 150°F, PULLED PORK - HOT HOLD @ 149°F, BURGER - HOT HOLD @ 136°F, PORK BUTT |
- HOT HOLD @ 156°F, RIBS* - REHEAT @ 124°F, TOMATO - COLD HOLD @ 41°F. ALL COOLERS WERE COLD |
HOLDING AT 41°F OR BELOW. |
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COLE SLAW WAS PLACED BACK IN COOLER TO COOL BACK TO 41°F OR BELOW. COLD HOLD ALL TCS FOODS AT |
41°F OR BELOW. |
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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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RIBS WERE PLACED BACK ON GRILL TO PROPERLY REHEAT. ALL HOT FOODS MUST BE REHEATED TO 165°F FOR |
15 SECONDS INTERNAL TEMPERATURE OR ANY TEMP FOR INDIVIDUAL PORTIONS TO BE SERVED IMMEDIATELY. |
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3717-1-03.3 Food: destruction of organisms of public health concern. |
(H)Reheating for hot holding. |
(1) Except as specified under paragraphs (H)(2) and (H)(3) of this rule, time/temperature controlled for safety |
food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach |
a temperature of at least one hundred sixty-five degrees Fahrenheit (seventy-four degrees Celsius) for fifteen |
seconds. Remaining unsliced portions of meat roasts that are cooked as specified under paragraph (A)(4) of this |
rule may be reheated for hot holding using the oven parameters and minimum time and temperature conditions |
specified under that paragraph. |
(2) Except as specified under paragraph (H)(3) of this rule, time/temperature controlled for safety food |
reheated in a microwave oven for hot holding shall be reheated so that all parts of the food reach a temperature |
of at least one hundred sixty-five degrees Fahrenheit (seventy-four degrees Celsius) and the food is rotated or |
stirred, covered, and allowed to stand covered for two minutes after reheating. |
(3) Ready-to-eat food taken from a commercially processed, hermetically sealed container, or from an intact |
package from a food processing plant that is inspected by the food regulatory authority that has jurisdiction |
over the plant, shall be heated to a temperature of at least one hundred thirty-five degrees Fahrenheit |
(fifty-seven degrees Celsius) for hot holding. |
(4) Reheating for hot holding as specified under paragraphs (H)(1), (H)(2) and (H)(3) of this rule shall be |
done rapidly and the time the food is between forty-one degrees Fahrenheit (five degrees Celsius) and the |
temperatures specified under paragraphs (H)(1), (H)(2), and (H)(3) of this rule may not exceed two hours. |
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GLOVES, TEMPERATURE MEASURING DEVICES, QUAT SANITIZER AND TEST KIT WERE PROVIDED. |
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HANDWASH STATION = OK. |
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