| PULLED PORK - HOT HOLD @ 134.9°F PULLED CHICKEN - HOT HOLD @ 136°F |
| CHOPPED BRISKET - HOT HOLD @ 153°F MACARONI AND CHEESE - HOT HOLD @ 157°F |
| BAKED BEANS - HOT HOLD @ 158°F COLD SLAW* - COLD HOLD @ 48°F - MAINTAIN AT 41°F OR |
| BELOW. |
| |
| COLD SLAW WAS BELOW 41°F WHEN LEAVING RESTAURANT PER LOG. WILL BE SERVED IN LESS THAN 4 HOURS. |
| LACED IN COOLER TO COOL BELOW 41°F. |
| |
| 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, QUAT SANITIZER AND TEST KIT PROVIDED. |
| |
| 3 SINK SETUP = OK. |
| |
| SANITIZER BUCKETS AND HAND SANITIZER PROVIDED AT BUFFET STATIONS. |
| |
| QUAT SANITIZER IN SANITIZER BUCKET WAS LESS THAN 200 PPM. ISSUE WAS DISCUSSED AND CORRECTED. |
| MAINTAIN SANITIZER (QUAT) AT A MINIMUM OF 200 PPM. |
| |
| 3717-1-03.2 Food: protection from contamination after receiving. |
| (M)Wiping cloths - use limitation. |
| (1) Cloths that are in use for wiping food spills from tableware and carry-out containers that occur as food |
| is being served shall be: |
| (a) Maintained dry; and |
| (b) Used for no other purpose. |
| (2) Cloths that are in use for wiping counters and other equipment surfaces shall be: |
| (a) Held between uses in a chemical sanitizer solution at a concentration specified under paragraph (N) of |
| rule 3717-1-04.4 of the Administrative Code; and |
| (b) Laundered daily as specified under paragraph (B)(4) of rule 3717-1-04.7 of the Administrative Code. |
| (3) Cloths that are in use for wiping surfaces in contact with raw animal foods shall be kept separate from |
| cloths used for other purposes. |
| (4) Dry wiping cloths and the chemical sanitizing solutions specified in paragraph (M)(2)(a) of this rule in |
| which wet wiping cloths are held between uses shall be free of food debris and visible soil. |
| (5) Containers of chemical sanitizing solutions specified in paragraph (M)(2)(a) of this rule in which wet |
| wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents |
| contamination of food, equipment, utensils, linens, single-service articles, or single-use articles. |
| (6) Single-use disposable sanitizer wipes shall be used in accordance with EPA - approved manufacturer 's |
| label use instructions. |
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