COOKED CHICKEN - COLD HOLD @ 41°F, SWISS CHEESE - COLD HOLD @ 40°F, HOT DOG - HOT HOLD @ 160°F, |
CHEESE SAUCE - HOT HOLD @ 155°F, CHILI - HOT HOLD @ 145°F, MASHED POTATOES - HOT HOLD @ 135°F, |
GRAVY - HOT HOLD @ 135°F, SLICED TOMATOES - COLD HOLD @ 40°F, SHREDDED LETTUCE - COLD HOLD @ |
40°F. |
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OBSERVED RAW HAMBURGER STORED ABOVE PICKLES IN REACH IN COOLER. ISSUE WAS DISCUSSED AND |
CORRECTED IMMEDIATELY. PROPERLY STORE AND SEPARATE RAW ANIMAL FOODS FROM READY TO EAT FOODS. |
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3717-1-03.2 Food: protection from contamination after receiving. |
(C)Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation. |
Food shall be protected from cross contamination by: |
(1) Except as specified in paragraph (C)(1)(c) of this rule, separating raw animal foods during storage, |
preparation, holding, and display from: |
(a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, |
or other raw ready-to-eat food such as fruits and vegetables; and |
(b) Cooked ready-to-eat food. |
(c) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or |
above frozen, commercially processed and packaged, ready-to-eat food. |
(2) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, |
fish, lamb, pork, and poultry during storage, preparation, holding, and display by: |
(a) Using separate equipment for each type; or |
(b) Arranging each type of food in equipment so that cross contamination of one type with another is |
prevented; and |
(c) Preparing each type of food at different times or in separate areas. |
(3) Not storing and displaying comminuted or otherwise non-intact meats above whole-muscle intact cuts of |
meat unless they are packaged in a manner that precludes the potential for cross-contamination; |
(4) Cleaning equipment and utensils as specified under paragraph (B) (1) of rule 3717-1-04.5 of the |
Administrative Code and sanitizing as specified under paragraph (C) of rule 3717-1-04.6 of the Administrative |
Code; |
(5) Cleaning hermetically sealed containers of food of visible soil before opening; |
(6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the |
case or overwrap is opened; |
(7) Storing damaged, spoiled, or recalled food being held in the food service operation or retail food |
establishment as specified under paragraph (D) of rule 3717-1-06.3 of the Administrative Code; |
(8) Separating fruits and vegetables, before they are washed as specified under paragraph (G) of this rule |
from ready-to-eat food; and |
(9) Storing the food in packages, covered containers, or wrappings. This provision does not apply to: |
(a) Whole, uncut, raw fruits and vegetables and nuts in the shell, that require peeling or hulling before |
consumption; |
(b) Primal cuts, quarters, or sides of raw meat or slab bacon that are hung on clean, sanitized hooks or |
placed on clean, sanitized racks; |
(c) Whole, uncut, processed meats such as country hams, and smoked or cured sausages that are placed on |
clean, sanitized racks; |
(d) Food being cooled as specified under paragraph (E)(2)(b) of rule 3717-1-03.4 of the Administrative Code; |
or |
(e) Shellstock. |
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ALL COOLERS WERE COLD HOLDING AT 41°F OR BELOW. |
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GLOVES, TEMPERATURE MEASURING DEVICES, QUAT SANITIZER AND TEST KIT WERE PROVIDED. |
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HANDWASH STATION AND THREE SINK SETUP = OK. QUAT AT 200 PPM. |