| pork 109°F beef brisket 129°F cheese stuffed pblanos 64°F sausage 95°F crema 50°F top portion of cooler 60° |
| bottom portion of cooler 29°F--cooler shared with Tim 's Tavern |
| gloves, food thermometer, hand sanitizer, 3 tub set up, quat in buckets at 400ppm, test kit provided |
| |
| VIOLATION: Top portion of cooler out of temperature. Hot box not holding hot food at 135° or above. |
| |
| 3717-1-04.4 Equipment, utensils, and linens: maintenance and operation. |
| [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)Equipment - good repair and proper adjustment. |
| (1) Equipment shall be maintained in a state of repair and condition that meets the requirements specified |
| under rule 3717-1-04 of the Administrative Code and rule 3717-1-04.1 of the Administrative Code. |
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| VIOLATION: No thermometer in cooler. |
| |
| 3717-1-04.1 Equipment, utensils, and linens: design and construction. |
| (Y)Temperature measuring devices. |
| (1) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall |
| be located to measure the air temperature or a simulated product temperature in the warmest part of a |
| mechanically refrigerated unit and in the coolest part of a hot food storage unit. |
| (2) Cold or hot holding equipment used for time/temperature controlled for safety food shall be designed to |
| include and shall be equipped with at least one integral or permanently affixed temperature measuring device |
| that is located to allow easy viewing of the device 's temperature display. This requirement does not apply to |
| equipment for which the placement of a temperature measuring device is not a practical means for measuring the |
| ambient air temperature surrounding the food because of the design, type, and use of the equipment, such as |
| calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad |
| bars. |
| (3) Temperature measuring devices shall be designed to be easily readable. |
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| VIOLATION: Cold food and hot food out of temperature. Cold food destroyed, hot food reheated to 165°F for 15 seconds. |
| |
| 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. |
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| VIOLATION: Crema preparation process not within regulation. Must submit for approval to ODH. Summit County health inspector |
| will be contacted regarding the crema process at Pancho 's Restaurant in Green. |
| |
| 3717-1-03.4 Food: limitation of growth of organisms of public health concern. |
| (J)Variance requirement. |
| The license holder shall obtain a variance from the Ohio department of health if an operation is a food service |
| operation, or from the Ohio department of agriculture if an operation is a retail food establishment before: |
| (1) Smoking food as a method of food preservation rather than as a method of flavor enhancement; |
| (2) Curing food; |
| (3) Except as provided in rule 3717-1-08.4 of the Administrative Code, using food additives or adding components |
| such as vinegar as a method of food preservation rather than as a method of flavor enhancement, or to render a |
| food so that it is not a time/temperature controlled for safety food; |
| (4) Packaging food using a reduced oxygen packaging method except where the growth of and toxin formation by |
| Clostridium botulinum and the growth of Listeria monocytogenes are controlled as specified under paragraph (K) |
| of this rule; |
| (5) Operating a molluscan shellfish life-support system display tank used to store or display shellfish that |
| are offered for human consumption; |
| (6) Custom processing of animals that are for personal use as food and not for sale or service in a food service |
| operation or retail food establishment if the processing is not done in compliance with rule 3717-1-08.2 of the |
| Administrative Code; |
| (7) Pressing or bottling juice unless the processing is done in compliance with rule 3717-1-08 of the |
| Administrative Code; |
| (8) Use of a heat treatment dispensing freezer in a manner other than as specified in rule 3717-1-08.1 of the |
| Administrative Code; |
| (9) Preparing food by another method that is determined by the Ohio department of health or Ohio department of |
| agriculture to require a variance; or |
| (10) Sprouting seeds or beans, or the harvesting of seed or bean sprouts. |
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