tartar sauce 45°F cooked fish 150° raw fish 39°F onion rings 148°F |
top portion of cooler 60°F, bottom portion of cooler 29°F--cooler shared with Pancho 's Grille |
gloves, food thermometer, hand sanitizer, quat test kit, 3 tub set up with quat at 400ppm |
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VIOLATION: Top portion of cooler out of temperature. |
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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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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: No thermometer in cooler |
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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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