| PRETZEL DOGS - COLD HOLD @ 55°F, RAW BURGER - COLD HOLD @ 40°F, BEER CHEESE SAUCE - HOT HOLD @ |
| 145°F, KING GEORGE SAUCE - HOT HOLD @ 149°F, AND BLUE RIBBON SAUCE - HOT HOLD @ 147°F. |
| |
| THE ISSUE WITH THE PRETZEL DOGS WAS DISCUSSED WAS DISCUSSED WITH THE PIC. THE PRETZEL DOGS HAVE |
| BEEN OUT OF TEMPERATURE FOR LESS THAN 2 HOURS. THE PIC AGREED TO ADD ICE TO BETTER COLD HOLD @ |
| 41°F OR BELOW. EVENT IS ONLY 4 HOURS LONG, ALL REMAINING FOOD WILL BE DISCARDED AT THE END OF |
| THE EVENT. |
| |
| 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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| RAW BURGER AND PRETZEL DOGS WERE STORED TOGETHER IN ICE COOLER. PROPERLY STORE AND SEPARATE RAW |
| ANIMAL FOODS FROM FOODS WITH A LOWER REQUIRED COOKING TEMPERATURE TO PREVENT CROSS |
| CONTAMINATION. ISSUE WAS CORRECTED. |
| |
| 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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| GLOVES, THERMOMETER, HAND SANITIZER, QUAT SANITIZER (@ 200 PPM) AND TEST KIT WERE PROVIDED. |
