VIOLATION: No test kit for quat sanitizer. |
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3717-1-04.2 Equipment, utensils, and linens: numbers and capacities. |
(I)Sanitizing solutions - testing devices. |
A test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall |
be provided. |
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VIOLATION: Pork was below 135°F in hot holding stations. Immediately reheated to above 165°F for 15 seconds and placed into |
Cambro. Other hot holding equipment was turned up to maintain temperature above 135°F. |
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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 |
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beans 160°F ribs 190°F pork 167°F slaw 38°F cold truck 36°F raw chicken 36°F |
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handwash station with soap and papertowels |
3 tub set up with quat at 400ppm |
gloves and thermometer provided |