| COLD FOOD IS STORED IN COOLERS IN ICE. RIBS COOKED TO 164F; YAMS - HOT HOLD @ 135F; MACARONI |
| AND CHEESE - HOT HOLD @ 135F; MACARONI AND CHEESE - HOT HOLD @ 114F; GREEN BEANS - HOT HOLD @ |
| 117F (SEE VIOLATION CITED BELOW). |
| |
| HOT FOODS MUST BE HOT HELD ABOVE 135F. ISSUE WAS DISCUSSED WITH OPERATOR. ANOTHER HEAT CANDLE |
| WAS PUT UNDER EACH CHAFFER DISH TO BRING UP THE TEMPERATURES. |
| |
| 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. |
| |
| |
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| NO SANITIZER KIT WAS PROVIDED FOR CHLORINE SANITIZER. NO THERMOMETER WAS PROVIDED. OPERATOR |
| SAID THEY WOULD PURCHASE A THERMOMETER AND TEST STRIPS. |
| |
| 3717-1-04.2 Equipment, Utensils, and Linens: Numbers and Capacities |
| |
| (G) Food temperature measuring devices. |
| |
| (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. |
| |
| (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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| 3717-1-04.2 Equipment, Utensils, and Linens: Numbers and Capacities |
| |
| (I) Sanitizing solutions - testing devices. |
| |
| A test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be |
| provided. |
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| GLOVES WERE PROVIDED. SETUP OK. |
