HOT DOG - HOT HOLD @ 118F; HAMBURGER - HOT HOLD @ 120F; RIBS - HOT HOLD @ 220F; CONEY SAUCE - |
HOT HOLD @ 147F; RIBS - HOT HOLD @ 130F; CHICKEN - HOT HOLD @ 120F; CHICKEN - HOT HOLD @ 140F; |
MACARONI AND CHEESE - HOT HOLD @ 141F. |
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HOT HOLD ALL POTENTIALLY HAZARDOUS FOODS ABOVE 135F. ALL OF THE ABOVE LISTED ITEMS THAT WERE |
NOT ABOVE 135F WERE REHEATED TO 165F OR ABOVE. WATER WAS ADDED TO CHAFING DISHES AND FOIL WAS |
WRAPPED AROUND THE BASES TO PROTECT HEAT SOURCE FROM THE WIND. |
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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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GLOVES, TEMPERATURE MEASURING DEVICES AND SANITIZER WERE PROVIDED. |
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3 COMPARTMENT SETUP = OK. FACILITY WAS OPERATING WITHOUT A LICENSE. PAID $ 15.00 FOR |
NON-COMMERCIAL TEMPORARY. |