PASTA W/ MARINARA - HOT HOLD @ 118F; RIBS - HOT HOLD @ 97F. |
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ISSUE WAS DISCUSSED WITH THE PIC. THEY AGREED TO SERVE OR DISCARD WITHIN FOUR HOURS AND ADDED |
FOIL AROUND WARMERS. |
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3717-1-03.4 Food: Limitation of Growth of Organisms of Public Health Concern |
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(F) Time/temperature controlled for safety food - hot and cold holding. |
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(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: |
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(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 |
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(b) At forty-one degrees Fahrenheit (five degrees Celsius) or less. |
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(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. |
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(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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HAND SANITIZER, THERMOMETERS AND THREE COMPARTMENT SETUP WITH SANITIZER IS BEING BROUGHT FROM |
RESTAURANT. |
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GLOVES WERE PROVIDED. |
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1 DAY TEMPORARY LICENSE $30.00 PAID IN FULL (KC/BG) |