| hot dogs 167°F onions 146°F cheese sauce 141°F burger 154°F tomato 40°F cooler 42°F |
| ham 50°F--immediately moved to another cooler |
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| gloves, thermometer, quat sanitizer provided |
| quat sanitizer bucket at 400ppm |
| hand sink, soap, papertowels available |
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| VIOLATION: NO TEST KIT FOR SANITIZER. |
| |
| 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: RAW FOOD FROM THIS CATERER STORED ABOVE RTE FOOD FROM ANOTHER CATERER. IMMEDIATELY |
| CORRECTED BY OTHER CATERER. |
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| 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. |
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