GLOVES AND THERMOMETERS WERE PROVIDED. |
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QT-40 @ 200 PPM. HANDWASH SINK AND THREE COMPARTMENT SIN SETUP = OK. |
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HOT DOG- HOT HOLD @ 147°F. REACH IN COOLER @ 41°F. REACH IN COOLER @ 45°F*. |
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*THIS REACH IN COOLER WAS NOT BEING USED TO STORE TCS FOODS AT TIME OF INSPECTION. THE PIC WAS |
NOTIFIED TO ONLY USE OR NON-TCS UNTIL REPAIRED / ADJUSTED TO COLD HOLD AT 41°F OR BELOW.* |
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CHEESE SAUCE IN DISPENSERS @ 141 - 147°F. CHEESE SAUCE CUPS IN PRETZEL OVENS - HOT HOLD @ 127 - |
131°F*. |
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CHEESE SAUCE MUST BE HOT HELD AT 135°F OR ABOVE. PRETZEL OVENS / DISPLAYS ARE NOT DESIGNED FOR |
HOT HOLDING TCS FOODS. THE PIC DISCARDED CHEESE CUPS AND NOTIFIED STAFF NOT TO USE PRETZEL |
DISPLAY / OVENS FOR THIS PURPOSE. |
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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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