| Reach-in cooler checked @ ~40° Small display cooler checked @ 40° Hot holding unit checked @ ~160° |
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| Fried chicken @ 154° Raw fish @ 40° Raw beef @ 39° |
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| Note: Dishware and eating utensils are single use and disposable. |
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| Violation 1) Raw animal food stored on different shelves with ready-to-eat food in the reach-in cooler. Raw ready to eat food |
| and other ready to eat foods shall be segregated and separated from raw animal meats to protect from cross contamination. |
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| 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) Except as specified in paragraph (C)(1)(c) of this rule, 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. |
| (c) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or |
| above frozen, commercially processed and packaged, ready-to-eat food. |
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| VIOLATION 1) The sanitizer concentration of the was 100 ppm quaternary ammonium compound at the sink. The concentration of |
| sanitizer shall be 200 ppm for sanitizing utensils and equipment. |
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| 3717-1-04.4 Equipment, utensils, and linens: maintenance and operation. |
| (N)Manual and mechanical warewashing equipment, using chemical sanitization - temperature, pH, concentration, and hardness. |
| A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified |
| under paragraph (C)(3) of rule 3717-1-04.6 of the Administrative Code shall meet the criteria specified under |
| paragraph (E) of rule 3717-1-07.1 of the Administrative Code, shall be used in accordance with the EPA-registered |
| label use instructions, and shall be used as follows: |
| (1) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as |
| listed in the following chart; |
| |
| |Concentration range |Minimum temperature |
| |ppm (mg/L) |pH 10 or less °F (°C) |pH 8 or less °F (°C) |
| |25 - 49 |120 (49) |120 (49) |
| |50 - 99 |100 (38) |75 (24) |
| |100 |55 (13) |55 (13) |
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| (2) An iodine solution shall have a: |
| (a) Minimum temperature of sixty-eight degrees Fahrenheit (twenty degrees Celsius); |
| (b) pH of five or less or a pH no higher than the level for which the manufacturer specifies the solution |
| is effective; and |
| (c) Concentration between 12.5 ppm (mg/L) and twenty-five ppm (mg/L). |
| (3) A quaternary ammonium compound solution shall: |
| (a) Have a minimum temperature of seventy-five degrees Fahrenheit (twenty-four degrees Celsius); |
| (b)Have a concentration as specified under paragraph (E) of rule 3717-1-07.1 of the Administrative Code and |
| as indicated by the manufacturer's use directions included in the labeling; and |
| (c) Be used only in water with five hundred ppm (mg/L) hardness or less or in water having a hardness no |
| greater than specified by the EPA-registered label use instructions. |
| (4) If another solution of a chemical specified under paragraphs (N)(1) to (N)(3) of this rule is used, the |
| license holder shall demonstrate to the licensor that the solution achieves sanitization and the use of the |
| solution shall be approved; or |
| (5) If a chemical sanitizer other than chlorine, iodine, or a quaternary ammonium compound is used, it shall be |
| applied in accordance with the EPA-registered label use instructions. |
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