3717-1-03.3(H) / Reheating for hot holding.
Critical Corrected During Inspection Observed improper reheating of food (vegetables) for hot holding.
To prevent the growth of pathogens, time and temperature controlled for safety (TCS) food that is cooked, cooled and reheated for hot holding shall be reheated as required by this rule.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Repeat Corrected During Inspection TCS foods (tomatoes 47F, lettuce 47F) were not being held at the proper temperature in cooler for senior center. Food product was placed in cooler.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.