| OBSERVED BAGS OF POTATOES ON THE GROUND UNDER A TABLE. ALL FOOD SHOULD BE STORED A MINIMUM OF |
| SIX INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION. DISCUSSED WITH PERSON IN CHARGE WHO |
| IMMEDIATELY MOVED POTATOES FROM THE GROUND. |
| |
| 3717-1-03.2 Food: Protection from Contamination after Receiving |
| |
| (Q) Food storage - preventing contamination from the premises. |
| |
| Except as hereinafter provided in this rule, food shall be protected from contamination by storing the food: |
| |
| (1) In a clean, dry location; |
| |
| (2) Where it is not exposed to splash, dust, or other contamination; and |
| |
| (3) At least six inches (fifteen centimeters) above the floor. |
| |
| Food in packages and working containers may be stored less than six inches (fifteen centimeters) above the floor on case |
| lot handling equipment as specified under paragraph (II) of rule 3717-1-04.1 of the Administrative Code; and |
| pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in |
| plastic crates may be stored on a floor that is clean and not exposed to floor moisture. |
| |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED CHOPPED STEAK HOT HOLDING AT 112°F. TIME/TEMPERATURE CONTROLLED FOR SAFETY FOODS |
| SHALL BE MAINTAINED AT A MINIMUM OF 135°F. |
| |
| 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. |
| |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED NO TEST KIT AVAILABLE ON SITE. DISCUSSED WITH PERSON IN CHARGE WHO WILL HAVE ONE |
| AVAILABLE WITHIN AN HOUR. |
| |
| *3717-1-04.2 Equipment, Utensils, and Linens: Numbers and Capacities |
| |
| (I) Sanitizing solutions - testing devices. |
| |
| A test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be |
| provided. |
| |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| MENU: ITALIAN SAUSAGE WITH PEPPERS AND ONIONS, FRIES, CHICKEN AND STEAK FAJITAS, CHICKEN AND |
| STEAK QUESADILLA, GREEK GYROS, PHILLY CHEESE STEAKS AND FROZEN FRUIT DRINKS. |
| |
| FOIL WRAPS, GLOVES, BLEACH FOR SANITIZER, CAPS FOR HAIR RESTRAINTS AND TEMPERATURE MEASURING |
| DEVICE PROVIDED. TEST KIT NOT AVAILABLE (SEE CITATION ABOVE). |
| |
| HANDWASH FACILITIES OK. |
| |
| COLD HOLD: ALL PRODUCTS @ 39°F OR BELOW. |
| |
| HOT HOLDS: AMERICAN CHEESE MELTED @ 145°F; ITALIAN SAUSAGE @ 165°F; PEPPERS AND ONIONS @ |
| 154°F; CHOPPED STEAK @ 112°F (SEE CITATION ABOVE). STEAK WAS PUT BACK ON GRILL AND REHEATED |
| DURING TIME OF INSPECTION AND RETURNED TO HOT HOLDING. RECHECK OF TEMP FOR HOT HOLDING OF |
| CHOPPED STEAK WAS 161°F. |
| |
| BLEACH @ 100 PPM. |
| |
| |
