| PRIME RIB SLICED - COLD HOLD @ 45F. THE ISSUE WAS DISCUSSED WITH THE PERSON IN CHARGE. THE PIC |
| AGREED TO ADD MORE ICE AND PUT BEEF IN SMALLER CONTAINER SO THAT IT CAN BE SURROUNDED WITH ICE |
| TO BETTER COLD HOLD BELOW 41F. |
| |
| 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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| NO TEST KIT FOR SANITIZER OR THERMOMETER WAS PROVIDED. PIC SAID HE WOULD HAVE SOMEONE BRING |
| THEM FROM THE RESTAURANT. |
| |
| 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 this chapter. |
| |
| (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 AND HAND SANITIZER WERE PROVIDED. |
| |
| SANITIZER BUCKET WITH CHLORINE SANITIZER WAS PROVIDED @ 100 PPM. |
| |
| PROVIDE WASH AND RINSE WATER CONTAINERS TO WASH AND RINSE UTENSILS BEFORE SANITIZING. PIC SAID |
| UTENSILS ARE WASHED, RINSED, AND SANITIZED AT THE RESTAURANT. |
