RIBS - HOT HOLD @ 137F; RIBS - COOKED @ 156F; CHICKEN - COOKED @ 165F; RIBLETS - HOT HOLD @ |
126F; COLLARD GREENS - HOT HOLD @ 106F. |
|
OBSERVED RIBLETS HOT HOLDING @ 126F AND COLLARD GREENS HOT HOLDING @ 106F. THERE WERE PROBLEMS |
WITH THE ELECTRICITY PROVIDED TO WARMER. THE OPERATOR AGREED NOT TO USE THE WARMERS UNTIL THEY |
ARE HOT HOLDING ABOVE 135F AT ALL TIMES. FOOD FROM WARMERS WERE TRANSFERRED TO GRILL FOR HOT |
HOLDING. |
|
3717-1-03.4 Food: Limitation of Growth of Organisms of Public Health Concern |
|
(F) Potentially hazardous food - hot and cold holding. |
|
(1) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified |
in paragraph (I) of this rule, and except as specified in paragraph (F)(2) of this rule, potentially hazardous 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 under paragraph (A)(2) of rule 3717-1-03.3 of the |
Administrative Code or reheated as specified in paragraph (G)(1) of rule 3717-1-03.3 of the Administrative |
Code may be held at a temperature of one hundred thirty degrees Fahrenheit or above (fifty-four degrees Celsius); |
|
or |
|
(b) At forty-one degrees Fahrenheit (five degrees Celsius) or less; or (c) At forty-five degrees Fahrenheit |
(seven degrees Celsius) or between forty-five degrees Fahrenheit (seven degrees Celsius) and forty-one |
degrees Fahrenheit (five degrees Celsius) in existing refrigeration equipment that is not capable of |
maintaining the food at forty-one degrees Fahrenheit (five degrees Celsius) or less if: |
|
(i) The equipment is in place and in use in the food service operation or retail food establishment; and |
|
(ii) Within seven years from March 1, 2001, the equipment is upgraded or replaced to maintain food at |
a temperature of forty-one degrees Fahrenheit (five degrees Celsius) or less. |
|
(2) Shell 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. |
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
GLOVES, TEMPERATURE MEASURING DEVICES, SANITIZER AND TEST STRIPS WERE PROVIDED. |
|
SET UP = OK. |