| REACH IN COOLER @ 33F; MAHI MAHI - HOT HOLD @ 171F; MOZZARELLA - COLD HOLD @ 46F; GRILLED |
| CHICKEN - COLD HOLD @ 49F. |
| |
| THE ISSUE WITH PREP COOLER WAS DISCUSSED WITH THE PIC. HE SAID THAT THEY HAVE BEEN GOING |
| THROUGH FOOD ITEMS IN PREP COOLER EVERY HOUR. HE SAID THAT HE WOULD PLACE ICE IN COOLER AND |
| UNDER PANS TO BETTER COLD HOLD BELOW 41F. ALL POTENTIALLY HAZARDOUS FOODS MUST BE COLD HELD |
| BELOW 41F AT ALL TIMES. |
| |
| 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. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| GLOVES, TEMPERATURE MEASURING DEVICES, AND INSTANT HAND SANITIZER WERE PROVIDED. UTENSILS / |
| EQUIPMENT ARE SANITIZED AT MAIN UNIT ADJACENT TO THIS OPERATION. |
| |
| |
| |
| RIBS PORTION: |
| |
| PULLED PORK - HOT HOLD @ 142F; RIBLET - HOT HOLD @ 141F; COLESLAW - COLD HOLD @ 40F; RIBS - HOT |
| HOLD @ 146F; BEANS - HOT HOLD @ 172F; REACH IN COOLER @ 32F; RIBS - COOKED @ 162F AND 205F. |
| |
| CHLORINE SANITIZER AND TEST KIT WERE PROVIDED. |
| |
| NO OTHER VIOLATIONS CITED OTHER THAN WHERE NOTED ABOVE. |
