| HOT DOG - HOT HOLD @ 119F; CHICKEN TENDER @ 173F - HOT HOLDING (SEE VIOLATION CITED BELOW ) ; |
| NACHO CHEESE - HOT HOLD @ 137F; REACH IN COOLER @ 39F. |
| |
| THE ISSUE WITH THE WARMER WAS DISCUSSED WITH THE PIC AND WILL BE CORRECTED BY ADDING MORE |
| STERNOS. DUE TO THE NATURE OF THE EVENT (HOF GAME), ALL FOOD IN WARMER WILL BE CONSUMED OR |
| DISCARDED WITHIN 4 HOURS. |
| |
| 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. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED RAW HAMBURGER STORED ABOVE FOODS WITH A LOWER MINIMUM COOKING TEMPERATURE. ISSUE WAS |
| CORRECTED AT TIME OF INSPECTION. |
| |
| 3717-1-03.2 Food: Protection from Contamination after Receiving |
| |
| (C) Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation. |
| |
| Food shall be protected from cross contamination by: |
| |
| (1) Separating raw animal foods during storage, preparation, holding, and display from: |
| |
| (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or |
| other raw ready-to-eat food such as fruits and vegetables, and |
| |
| (b) Cooked ready-to-eat food; |
| |
| (2) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, |
| lamb, pork, and poultry during storage, preparation, holding, and display by: |
| |
| (a) Using separate equipment for each type, or |
| |
| (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, |
| and |
| |
| (c) Preparing each type of food at different times or in separate areas; |
| |
| (3) Cleaning equipment and utensils as specified under paragraph (B)(1) of rule 3717-1-04.5 of the Administrative |
| Code and sanitizing as specified under paragraph (C) of rule 3717-1-04.6 of the Administrative Code; |
| |
| (4) Cleaning hermetically sealed containers of food of visible soil before opening; |
| |
| (5) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or |
| overwrap is opened; |
| |
| (6) Storing damaged, spoiled, or recalled food being held in the food service operation or retail food establishment |
| as specified under paragraph (D) of rule 3717-1-06.3 of the Administrative Code; |
| |
| (7) Separating fruits and vegetables, before they are washed as specified under paragraph (G) of this rule from |
| ready-to-eat food; and |
| |
| (8) Storing the food in packages, covered containers, or wrappings. This provision does not apply to: |
| |
| (a) Whole, uncut, raw fruits and vegetables and nuts in the shell, that require peeling or hulling before |
| consumption; |
| |
| (b) Primal cuts, quarters, or sides of raw meat or slab bacon that are hung on clean, sanitized hooks or placed |
| on clean, sanitized racks; |
| |
| (c) Whole, uncut, processed meats such as country hams, and smoked or cured sausages that are placed on clean, |
| sanitized racks; |
| |
| |
| (e) Shellstock. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| GLOVES, HANDWASHING SETUP, AND TEMPERATURE MEASURING DEVICES WERE PROVIDED. |
| |
| ALL UTENSILS ARE SANITIZED AT THREE COMPARTMENT SINK AT MAIN UNIT. |
