| CHEESE TIROPITA - HOT HOLD @ 150F, PORK - HOT HOLD @ 137F, CHICKEN - HOT HOLD @ 140F, GYRO |
| MEAT - HOT HOLD @ 158F, RICE - HOT HOLD @ 130F AND 160F AND REHEATED ABOVE 165F, PASTISO - HOT |
| HOLD @ 162F, FISH - HOT HOLD @ 140F, CHICKEN - HOT HOLD @ 126F, SOUVLAKI - HOT HOLD @ 90F AND |
| 130F, CHICKEN TENDER - COOKED @ 200F, LEMON RICE SOUP - HOT HOLD @ 180F. REACH IN COOLERS @ |
| 50F AND 60F. |
| |
| TEMPERATURE ISSUES WERE DISCUSSED WITH THE PERSON IN CHARGE AND WERE CORRECTED IMMEDIATELY. |
| HOT FOOD WAS PROPERLY REHEATED, TOMATOES, DOLMATHES, AND TIROPITAS WERE TIME MARKED AND WILL |
| BE CONSUMED OR DISCARDED WITHIN 4 HOURS; AND THE THERMISTAT ON THE COOLERS WAS ADJUSTED. |
| |
| 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 CHLORINE SANITIZER WERE PROVIDED. |
| |
| NOTE: FOOD PREP SINK DID NOT DRAIN PROPERLY. USE 3 COMPARTMENT SINK UNTIL FOOD PREP SINK IS |
| REPAIRED. THE ISSUE WAS DISCUSSED WITH THE CIVIC CENTER MANAGER. |
