| CHICKEN ON A STICK @ 115F. PERSON IN CHARGE AFREED TO REHEAT CHICKEN AND TURNED UP WARMER. |
| |
| 3717-1-03.4 Food: Limitation of Growth of Organisms of Public Health Concern |
| |
| (F) Time/temperature controlled for safety food - hot and cold holding. |
| |
| (1) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified |
| under paragraph (I) of this rule, and except as specified under paragraph (F)(2) and in paragraph (F)(3) of this rule, |
| time/temperature controlled for safety 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 in 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 (fifty-four degrees Celsius) or above; or |
| |
| (b) At forty-one degrees Fahrenheit (five degrees Celsius) or less. |
| |
| (2) 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. |
| |
| (3) Time/temperature controlled for safety food in a homogenous liquid form may be maintained outside of the |
| temperature control requirements, as specified under paragraph (F)(1) of this rule, while contained within specially |
| designed equipment that complies with the design and construction requirements as specified under paragraph (P)(5) of |
| rule 3717-1-04.1 of the Administrative Code. |
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| OBSERVED BAREHAND CONTACT OF READY TO EAT FOOD. ISSUE WAS DISCUSSED W / PIC AND CORRECTED. |
| |
| 3717-1-03.2 Food: Protection from Contamination after Receiving |
| |
| (A) Preventing contamination from hands. |
| |
| (1) Food employees shall wash their hands as specified under paragraph (B) of rule 3717-1-02.2 of the Administrative |
| Code. |
| |
| (2) Except when washing fruits and vegetables as specified under paragraph (G) of this rule or as specified in |
| paragraph (A)(3) of this rule, food employees may not contact exposed, ready-to-eat food with their bare hands and shall |
| use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. |
| |
| (3) Food employees not serving a highly susceptible population, may contact exposed ready-to-eat food with their |
| bare hands if: |
| |
| (a) The license holder obtains prior approval from the licensor; |
| |
| (b) Written procedures are maintained in the food service operation or retail food establishment and made |
| available to the licensor upon request that include: |
| |
| (i) For each bare hand contact procedure, a listing of the specific ready-to-eat foods that are touched by |
| bare hands, |
| |
| (ii) Diagrams and other information showing that handwashing facilities, installed, located, equipped, and |
| maintained as specified under paragraphs (G), (L), and (O) of rule 3717-1-05.1 of the Administrative Code, and |
| paragraphs (B), (C), and (E) of rule 3717-1-06.2 of the Administrative Code are in an easily accessible |
| location and in close proximity to the work station where the bare hand contact procedure is conducted; |
| |
| (c) A written employee health policy that details how the food service operation or retail food establishment |
| complies with rule 3717-1-02.1 of the Administrative Code including: |
| |
| (i) Documentation that food employees and conditional employees acknowledge that they are informed to |
| report information about their health as it relates to gastrointestinal symptoms and diseases that are |
| transmittable through food as specified under paragraph (A) of rule 3717-1-02.1 of the Administrative Code, |
| |
| (ii) Documentation that food employees and conditional employees acknowledge their responsibilities as |
| specified under paragraph (A) of rule 3717-1-02.1 of the Administrative Code, and |
| |
| (iii) Documentation that the person in charge acknowledges the responsibilities as specified under paragraphs |
| (B), (C), (D), and (E) of rule 3717-1-02.1 of the Administrative Code; |
| |
| (d) Documentation that food employees acknowledge that they have received training in: |
| |
| (i) The risks of contacting the specific ready-to-eat foods with bare hands, |
| |
| (ii) Proper handwashing as specified under paragraph (B) of rule 3717-1-02.2 of the Administrative Code, |
| |
| (iii) When to wash their hands as specified under paragraph (C) of rule 3717-1-02.2 of the Administrative |
| Code, |
| |
| (iv) Where to wash their hands as specified under paragraph (D) of rule 3717-1-02.2 of the Administrative |
| Code, |
| |
| (v) Proper fingernail maintenance as specified under paragraph (F) of rule 3717-1-02.2 of the |
| Administrative Code, |
| |
| (vi) Prohibition of jewelry as specified under paragraph (G) of rule 3717-1-02.2 of the Administrative |
| Code, and |
| |
| (vii) Good hygienic practices as specified under paragraphs (A) and (B) of rule 3717-1-02.3 of the |
| Administrative Code; |
| |
| (e) Documentation that hands are washed before food preparation and as necessary to prevent cross contamination |
| by food employees as specified under paragraphs (A), (B), (C), and (D) of rule 3717-1-02.2 of the Administrative |
| Code during all hours of operation when the specific ready-to-eat foods are prepared; |
| |
| (f) Documentation that food employees contacting ready-to-eat food with bare hands use two or more of the |
| following control measures to provide additional safeguards to hazards associated with bare hand contact; |
| |
| (i) Double handwashing, |
| |
| (ii) A hand antiseptic after handwashing as specified under paragraph (E) of rule 3717-1-02.2 of the |
| Administrative Code, |
| |
| (iii) Incentive programs such as paid sick leave that assist or encourage food employees not to work when they |
| are ill, or |
| |
| (iv) Other control measures approved by the licensor; and |
| |
| (g) Documentation that corrective action is taken when paragraphs (A)(3)(a) to (A)(3)(f) of this rule are not |
| followed. |
| |
| (4) Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form. |
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| GLOVES, TEMPERATURE MEASURING DEVICES, AND QUAT SANITIZER WERE PROVIDED. |
| |
| 3 COMPARTMENT SETUP = OK. TOWELETTES WERE PROVIDED FOR HANDWASHING. |
