CHICKEN @ 138F- HOT HOLD; RIBS - COOKED @ 179F; RIBS - HOT HOLD @ 109F; MACARONI AND CHEESE - |
HOT HOLD @ 159F; COLLARD GREENS - HOT HOLD @ 142F; SWEET POTATOES - HOT HOLD @ 90F; FISH - HOT |
HOLD @ 89F. |
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ALL POTENTIALLY HAZARDOUS FOODS MUST BE HOT HELD ABOVE 135F. PERSON IN CHARGE WAS INFORMED AND |
REHEATED THE RIBS ABOVE 165F AND AGREED NOT TO SELL FISH TO PUBLIC. THE FISH WAS REMOVED FROM |
THE WARMER AND SET ASIDE FOR PERSONAL CONSUMPTION. |
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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 |
in paragraph (I) of this rule, and except as specified in paragraph (F)(2) of this rule, potentially hazardous food shall |
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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 HANDSOAP OR HAND SANITIZER WAS PROVIDED ONLY DISH DETERGENT. PROVIDE HAND SOAP AND/OR HAND |
SANITIZER TO PROPERLY SANITIZE HANDS. |
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3717-1-06.2 Physical Facilities: Numbers and Capacities |
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(B) Handwashing cleanser - availability. |
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Each handwashing lavatory or group of two adjacent lavatories shall be provided with a supply of hand cleaning |
liquid, powder, or bar soap. |
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3 COMPARTMENT SETUP = OK. |