COLD STORAGE COOLER @ 35°F. |
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COLD FOOD MACHINES WERE COLD HOLDING AT 41°F OR BELOW. SAFETY SHUTOFF SWITCHES WERE 0K EXCEPT |
ON COLD FOOD MACHINE CLOSEST TO COFFEE MACHINE. THE "OUT OF SERVICE" NOTICE DID NOT FLASH UNTIL |
TEMPERATURE REACHED 44-45°F. THE MACHINE MUST SHUTOFF SERVICE ONCE TEMPERATURE REACHES ABOVE |
41°F. RE-PROGRAM SHUTOFF SWITCH ACCORDINGLY. |
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3717-1-04.1 Equipment, utensils, and linens: design and construction. |
(X)Vending machines - automatic shutoff. |
(1)A machine vending time/temperature controlled for safety food shall have an automatic control that prevents |
the machine from vending food: |
(a)If there is a power failure, mechanical failure, or other condition that results in an internal machine |
temperature that cannot maintain food temperatures as specified under rule 3717-1-03.4 of the Administrative |
Code; and |
(b)If a condition specified under paragraph (X)(1)(a) of this rule occurs, until the machine is serviced and |
restocked with food that has been maintained at temperatures specified under rule 3717-1-03.4 of the |
Administrative Code. |
(2)When the automatic shutoff within a machine vending time/temperature controlled for safety food is |
activated: |
(a)In a refrigerated vending machine, the ambient temperature may not exceed forty-one degrees Fahrenheit |
(five degrees Celsius) for more than thirty minutes immediately after the machine is filled, serviced, or |
restocked; or |
(b)In a hot holding vending machine, the ambient temperature may not be less than one hundred thirty-five |
degrees Fahrenheit (fifty-seven degrees Celsius) for more than one hundred twenty minutes immediately after |
the machine is filled, serviced, or restocked. |
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OBSERVED A BUILDUP OF COFFEE GROUNDS INSIDE COFFEE MACHINES. CLEAN INSIDE COFFEE MACHINES AS |
OFTEN AS NECESSARY TO MAINTAIN CLEAN. |
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3717-1-04.5 Equipment, utensils, and linens: cleaning of equipment and utensils. |
(A)Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. |
(1) Equipment food-contact surfaces and utensils shall be clean to sight and touch. |
(2) The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits |
and other soil accumulations. |
(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, |
and other debris. |
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PROIDE A THERMOMETER IN COLD STORAGE COOLER O MONITO AMBIENT AIR TEMPERATURE IN COOLER. |
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3717-1-04.1 Equipment, utensils, and linens: design and construction. |
(Y)Temperature measuring devices. |
(1) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall |
be located to measure the air temperature or a simulated product temperature in the warmest part of a |
mechanically refrigerated unit and in the coolest part of a hot food storage unit. |
(2) Cold or hot holding equipment used for time/temperature controlled for safety food shall be designed to |
include and shall be equipped with at least one integral or permanently affixed temperature measuring device |
that is located to allow easy viewing of the device's temperature display. This requirement does not apply to |
equipment for which the placement of a temperature measuring device is not a practical means for measuring the |
ambient air temperature surrounding the food because of the design, type, and use of the equipment, such as |
calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad |
bars. |
(3) Temperature measuring devices shall be designed to be easily readable. |
(4) Water temperature measuring devices on warewashing machines and food temperature measuring devices shall |
have a numerical scale, printed record, or digital readout in increments no greater than two degrees Fahrenheit |
or one degree Celsius in the intended range of use. |
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