HAM AND ASPARAGUS FILO ROLLS @ 45 - 80°F. THE ISSUE WAS DISCUSSED WITH THE PERSON IN CHARGE AND |
THEY WERE PLACED ON ICE. THEY MUST BE COLD HELD AT 41F OR BELOW AT ALL TIMES. IF NOT HELD BELOW |
41F, CONSUME OR DISCARD WITHIN 4 HOURS. |
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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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A THERMOMETER WAS BEING BROUGHT FROM RESTAURANT. |
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3717-1-04.2 Equipment, Utensils, and Linens: Numbers and Capacities |
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(G) Food temperature measuring devices. |
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(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. |
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(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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3717-1-03.2 Food: Protection from Contamination after Receiving |
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(A) Preventing contamination from hands. |
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(1) Food employees shall wash their hands as specified under paragraph (B) of rule 3717-1-02.2 of the Administrative |
Code. |
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(2) Except when washing fruits and vegetables as specified under paragraph (G) of this rule or as specified in |
paragraph (A)(3) of this rule, food employees may not contact exposed, ready-to-eat food with their bare hands and shall |
use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. |
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(3) Food employees not serving a highly susceptible population, may contact exposed ready-to-eat food with their |
bare hands if: |
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(a) The license holder obtains prior approval from the licensor; |
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(b) Written procedures are maintained in the food service operation or retail food establishment and made |
available to the licensor upon request that include: |
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(i) For each bare hand contact procedure, a listing of the specific ready-to-eat foods that are touched by |
bare hands, |
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(ii) Diagrams and other information showing that handwashing facilities, installed, located, equipped, and |
maintained as specified under paragraphs (G), (L), and (O) of rule 3717-1-05.1 of the Administrative Code, and |
paragraphs (B), (C), and (E) of rule 3717-1-06.2 of the Administrative Code are in an easily accessible |
location and in close proximity to the work station where the bare hand contact procedure is conducted; |
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(c) A written employee health policy that details how the food service operation or retail food establishment |
complies with rule 3717-1-02.1 of the Administrative Code including: |
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(i) Documentation that food employees and conditional employees acknowledge that they are informed to |
report information about their health as it relates to gastrointestinal symptoms and diseases that are |
transmittable through food as specified under paragraph (A) of rule 3717-1-02.1 of the Administrative Code, |
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(ii) Documentation that food employees and conditional employees acknowledge their responsibilities as |
specified under paragraph (A) of rule 3717-1-02.1 of the Administrative Code, and |
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(iii) Documentation that the person in charge acknowledges the responsibilities as specified under paragraphs |
(B), (C), (D), and (E) of rule 3717-1-02.1 of the Administrative Code; |
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(d) Documentation that food employees acknowledge that they have received training in: |
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(i) The risks of contacting the specific ready-to-eat foods with bare hands, |
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(ii) Proper handwashing as specified under paragraph (B) of rule 3717-1-02.2 of the Administrative Code, |
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(iii) When to wash their hands as specified under paragraph (C) of rule 3717-1-02.2 of the Administrative |
Code, |
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(iv) Where to wash their hands as specified under paragraph (D) of rule 3717-1-02.2 of the Administrative |
Code, |
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(v) Proper fingernail maintenance as specified under paragraph (F) of rule 3717-1-02.2 of the |
Administrative Code, |
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(vi) Prohibition of jewelry as specified under paragraph (G) of rule 3717-1-02.2 of the Administrative |
Code, and |
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(vii) Good hygienic practices as specified under paragraphs (A) and (B) of rule 3717-1-02.3 of the |
Administrative Code; |
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(e) Documentation that hands are washed before food preparation and as necessary to prevent cross contamination |
by food employees as specified under paragraphs (A), (B), (C), and (D) of rule 3717-1-02.2 of the Administrative |
Code during all hours of operation when the specific ready-to-eat foods are prepared; |
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(f) Documentation that food employees contacting ready-to-eat food with bare hands use two or more of the |
following control measures to provide additional safeguards to hazards associated with bare hand contact; |
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(i) Double handwashing, |
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(ii) A hand antiseptic after handwashing as specified under paragraph (E) of rule 3717-1-02.2 of the |
Administrative Code, |
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(iii) Incentive programs such as paid sick leave that assist or encourage food employees not to work when they |
are ill, or |
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(iv) Other control measures approved by the licensor; and |
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(g) Documentation that corrective action is taken when paragraphs (A)(3)(a) to (A)(3)(f) of this rule are not |
followed. |
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(4) Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form. |
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