CHICKEN - HOT HOLD @ 117F; MACARONI AND CHEESE - HOT HOLD @ 146F; RIBS - HOT HOLD @ 165F; HOT |
DOG - HOT HOLD @ 140F; RIBS - COOKED @ 173F; COLLARD GREENS - HOT HOLD @ 173F. |
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CHICKEN WAS DISCARDED AND THE ISSUE WAS DISCUSSED WITH THE PERSON IN CHARGE. HOT HOLD CHICKEN |
AT 135F OR ABOVE. |
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3717-1-03.4 Food: Limitation of Growth of Organisms of Public Health Concern |
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(F) Potentially hazardous food - hot and cold holding. |
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(1) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified |
be maintained at a temperature specified as follows: |
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(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); |
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or |
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(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: |
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(i) The equipment is in place and in use in the food service operation or retail food establishment; and |
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(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. |
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(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. |
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NO THERMOMETER WAS PROVIDED. PERSON IN CHARGE SENT HER DAUGHTER TO BUY ONE. |
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3717-1-04.2 Equipment, Utensils, and Linens: Numbers and Capacities |
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(G) Food temperature measuring devices. |
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(1) Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment |
and maintenance of food temperatures as specified under Chapter 3717-1 of the Administrative Code. |
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(2) A temperature measuring device with a suitable small-diameter probe that is designed to measure the |
temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin |
foods such as meat patties and fish filets. |
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GLOVES AND CHLORINE SANITIZER WERE PROVIDED. |
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THREE COMPARTMENT SETUP = OK. |