SALSA - COLD HOLD @ 37°F (COLD HOLDING), CORN SALSA - COLD HOLD @ 39°F, CABBAGE (SHREDDED) - |
COLD HOLD @ 48°F, BEER CHEESE DIP @ 138°F (HOT HOLDING), CRAB DIP - COLD HOLD @ 42°F, TOMATO |
BASIL SOUP - HOT HOLD @ 139°F, GRILLED CHEESE - HOT HOLD @ 137°F AND 138°F, CHICKEN TACO |
FILLING - HOT HOLD @ 165°F, COLE SLAW - COLD HOLD @ 41°F, GUACAMOLE - COLD HOLD @ 42°F, PORK |
TACO FILLING - HOT HOLD @ 170°F, BLUE RIBBON SAUCE - HOT HOLD @ 148°F, PULLED PORK - HOT HOLD @ |
143°F. |
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BUFFALO DIP - COLD HOLD @ 51°F, CHOCOLATE MOUSE - COLD HOLD @ 53°F, COLE SLAW - COLD HOLD @ |
45°F, MAHI MAHI - HOT HOLD @ 117°F, GRILLED CHICKEN - HOT HOLD @ 109°F. THE ISSUE WAS |
DISCUSSED WITH THE PERSON IN CHARGE. ALL OF THE ABOVE LISTED ITEMS AND ALL TCS FOODS WILL BE |
CONSUMED OR DISCARDED WITHIN 4 HOURS OR LESS. MAINTAIN TCS FOODS AT 135°F OR ABOVE FOR HOT |
FOODS AND 41°F OR BELOW FOR COLD FOODS. |
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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. |
(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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GLOVES, TEMPERATURE MEASURING DEVICES, HAND SANITIZER, HAND TOWELETTES, PROPERLY STOCKED |
HANDWASH SINK, 3 COMPARTMENT SINK, QUAT SANITIZER AND TEST KIT WERE PROVIDED. |
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