| MENU: FRUIT SMOOTHIES, PRETZELS AND CHEESE SAUCE. PRETZELS AND CHEESE SAUCE WERE NOT BEING |
| SOLD AT THE TIME OF INSPECTION BUT WILL BE OFFERED FOR SALE TOMORROW. |
| |
| NO TEMPERATURE MEASURING DEVICE WAS PROVIDED TO MONITOR TEMPERATURE OF CHEESE SAUCE. PROVIDE A |
| STEM THERMOMETER WITH A SCALE OF 0-220°F TO MONITOR INTERNAL TEMPERATURE OF CHEESE SAUCE. |
| |
| 3717-1-04.2 Equipment, utensils, and linens: numbers and capacities. |
| (G)Food temperature measuring devices. |
| (1) Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment |
| and maintenance of food temperatures as specified under this chapter. |
| (2) A temperature measuring device with a suitable small-diameter probe that is designed to measure the |
| temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in |
| thin foods such as meat patties and fish filets. |
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| ICE COOLER WAS CRACKED ON INSIDE. REPLACE COOLER WITH ONE THAT IS SMOOTH AND EASILY CLEANABLE. |
| |
| 3717-1-04 Equipment, utensils, and linens: materials for construction and repair. |
| [Comment: For publication dates of the C.F.R. referenced in this rule, see paragraph (B)(15)(b) of rule 3717-1-01 |
| of the Administrative Code.] |
| (A)Multiuse utensils and food contact surfaces - material characteristics. |
| Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the |
| migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall |
| be: |
| (1) Safe; |
| (2) Durable, corrosion-resistant, and nonabsorbent; |
| (3) Sufficient in weight and thickness to withstand repeated warewashing; |
| (4) Finished to have a smooth, easily cleanable surface; and |
| (5) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. |
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| GLOVES, CHLORINE SANITIZER AND TEST KIT WERE PROVIDED. CHLORINE @ 50 PPM. |
| |
| 3 TUB SETUP AND HANDWASH SETUP = OK. |
| |
