**EVENT IS LESS THAN 4 HOURS, AND ALL FOOD ITEMS WILL BE DISCARDED AT END OF EVENT. |
|
cheese 53°F meatballs 145°F shrimp 55°F hummus 42°F |
|
3 compartment sink in kitchen with quat sanitizer |
|
VIOLATION: NO THERMOMETER |
|
3717-1-04.2 Equipment, utensils, and linens: numbers and capacities. |
(G)Food temperature measuring devices. |
(1) Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment |
and maintenance of food temperatures as specified under this chapter. |
(2) A temperature measuring device with a suitable small-diameter probe that is designed to measure the |
temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in |
thin foods such as meat patties and fish filets. |
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
VIOLATION: RAW FOOD FROM ANOTHER CATERER STORED ABOVE RTE FOOD. IMMEDIATELY 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. |
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
|