| VIOLATION: Observed thawing of raw fish in bag in sink. Raw food must be thawed under running water, in cooler, or as part of |
| a continuous cooking process. Discussed with person in charge. The fish was immediately removed from the sink and placed into |
| the cooler to thaw. See rule below. |
| |
| 3717-1-03.4 Food: limitation of growth of organisms of public health concern. |
| (C)Thawing - temperature and time control. |
| Except as specified in paragraph (C)(4) of this rule, time/temperature controlled for safety food shall be thawed: |
| (1) Under refrigeration that maintains the food temperature at forty-one degrees Fahrenheit (five degrees |
| Celsius) or less; or |
| (2) Completely submerged under running water: |
| (a) At a water temperature of seventy degrees Fahrenheit (twenty-one degrees Celsius) or below; |
| (b) With sufficient water velocity to agitate and float off loose particles in an overflow; and |
| (c) For a period of time that does not allow thawed portions of ready-to-eat food to rise above forty-one |
| degrees Fahrenheit (five degrees Celsius); or |
| (d) For a period of time that does not allow thawed portions of a raw animal food requiring cooking as |
| specified under paragraph (A)(1)(a), (A)(1)(b), (A)(1)(c) or (A)(4) of rule 3717-1-03.3 of the |
| Administrative Code to be above forty-one degrees Fahrenheit (five degrees Celsius), for more than four |
| hours including: |
| (i) The time the food is exposed to the running water and the time needed for preparation for cooking; |
| or |
| (ii) The time it takes under refrigeration to lower the food temperature to forty-one degrees Fahrenheit |
| (five degrees Celsius). |
| (3) As part of a cooking process if the food that is frozen is: |
| (a) Cooked as specified under paragraph (A)(1)(a), (A)(1)(b), (A)(1)(c) or (A)(4) of rule 3717-1-03.3 of |
| the Administrative Code or paragraph (B) of rule 3717-1-03.3 of the Administrative Code; or |
| (b) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no |
| interruption in the process; or |
| (4) Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service |
| in response to an individual consumer's order. |
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| |
| VIOLATION: Observed hot holding of collard greens and macaroni and cheese at temperatures lower than required 135°F holding |
| temperature. Discussed with person in charge. These items were pulled directly from the cooler and placed into hot holding 15 |
| minutes before I arrived for the inspection. Proper reheating was discussed. The items were pulled from hot holding and placed |
| into oven until the temperature reached 165°F, then they were placed again into hot holding. The temperature was rechecked in |
| hot holding and found to be at 135°F. |
| |
| 3717-1-03.3 Food: destruction of organisms of public health concern. |
| (H)Reheating for hot holding. |
| (1) Except as specified under paragraphs (H)(2) and (H)(3) of this rule, time/temperature controlled for safety |
| food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach |
| a temperature of at least one hundred sixty-five degrees Fahrenheit (seventy-four degrees Celsius) for fifteen |
| seconds. Remaining unsliced portions of meat roasts that are cooked as specified under paragraph (A)(4) of this |
| rule may be reheated for hot holding using the oven parameters and minimum time and temperature conditions |
| specified under that paragraph. |
| (2) Except as specified under paragraph (H)(3) of this rule, time/temperature controlled for safety food |
| reheated in a microwave oven for hot holding shall be reheated so that all parts of the food reach a temperature |
| of at least one hundred sixty-five degrees Fahrenheit (seventy-four degrees Celsius) and the food is rotated or |
| stirred, covered, and allowed to stand covered for two minutes after reheating. |
| (3) Ready-to-eat food taken from a commercially processed, hermetically sealed container, or from an intact |
| package from a food processing plant that is inspected by the food regulatory authority that has jurisdiction |
| over the plant, shall be heated to a temperature of at least one hundred thirty-five degrees Fahrenheit |
| (fifty-seven degrees Celsius) for hot holding. |
| (4) Reheating for hot holding as specified under paragraphs (H)(1), (H)(2) and (H)(3) of this rule shall be |
| done rapidly and the time the food is between forty-one degrees Fahrenheit (five degrees Celsius) and the |
| temperatures specified under paragraphs (H)(1), (H)(2), and (H)(3) of this rule may not exceed two hours. |
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| All coolers and cold holding below 41°F. |
| |
| Hot holding at 135°F after reheating in oven during inspection. |
| |
| Quat sanitizer, test kit, gloves, and temperature measuring device provided. |
| |
| Quat in three compartment sink at 200ppm. |
| |
| All previous violations have been corrected. Dishsoap and handsoap, quat sanitizer and test kit now available for use, reach |
| in cooler at proper temp, potato slicer and microwave now clean. |
| |
| Above cited violations will be reviewed at next regular inspection. |
