CHEESE SAUCE - HOT HOLD @ 133°F, HOT DOGS - HOT HOLD @ 105°F, PIZZA - HOT HOLD @ 101°F. HOT |
HOLD ALL TCS FOODS AT 135°F OR ABOVE AT ALL TIMES. THE ISSUE WAS DISCUSSED. ALL HOT DOGS AND |
PIZZA WERE TIME MARKED TO BE CONSUMED OR DISCARDED WITHIN 4 HOURS. |
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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)(4) of rule 3717-1-03.3 of the |
Administrative Code or reheated as specified in paragraph (H) (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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PROVIDE A STEM THERMOMETER TO MONITOR INTERNAL FOOD TEMPERATURES. |
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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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GLOVES WERE PROVIDED. ALL EQUIPMENT IS CLEANED AND SANITIZED AT THE MAIN STAND. |