| OBSERVED NACHO CHEESE IN NACHO CHEESE WARMER HOT HOLDING @ 115F. THE PERSON IN CHARGE SAID HE |
| HAS ANOTHER HOT HOLDING UNIT HE WILL BRING DOWN AND TRANSFER THE CHEESE INTO. ALL |
| TIME/TEMPERATURE CONTROLLED FOR SAFETY FOODS MUST BE HOT HELD ABOVE 135F. THE PERSON IN CHARGE |
| AGREED TO MONITOR THE NEW WARMER TO MAKE SURE THAT THE INTERNAL TEMPERATURE OF THE CHEESE IS AT |
| LEAST 135F. |
| |
| 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. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| SAUSAGE - HOT HOLD @ 176F; HOT DOG - HOT HOLD @ 179F; BURGER - HOT HOLD @ 185F; NACHO CHEESE - |
| HOT HOLD @ 115F (SEE VIOLATION CITED ABOVE); CONEY SAUCE - HOT HOLD @ 174F |
| |
| REACH IN COOLER @ 37F; REACH IN COOLER @ 37F. |
| |
| GLOVES, TEMPERATURE MEASURING DEVICES, QUAT SANITIZER AND TEST KIT WERE PROVIDED. |
| |
| QUAT SANITIZER @ 250 PPM. |
| |
| HANDSOAP, WATER AND PAPER TOWELS WERE PROVIDED FOR HANDWASHING. |
| |
| THREE COMPARTMENT SETUP = OK. |
| |
| |
