| 3717-1-03.2(T) Food is not protected from environmental sources of contamination during preparation, observed dressing containers located above prep coolers without lids. During preparation, unpackaged food shall be protected from environmental sources of contamination.  |
| 3717-1-03.4(I)(2) Corrected During Inspection Critical Observed improper use of time as a public health control for up to four hours, observed eggs and batter sitting on prep line above 41 F past indicated 4 hour mark. To prevent the growth of pathogens: If time without temperature control is used for up to a maximum of four hours, the food shall: (a) The food shall have an initial temperature of 41° F or less when removed from cold holding temperature control, or 135° F or greater when removed from hot holding temperature control; (b) The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control; (c) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within four hours from the point in time when the food is removed from temperature control; and (d) The food in unmarked containers or packages, or marked to exceed a four-hour limit shall be discarded. |
| 3717-1-04.8(E) Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored, observed utensils stored in a manner that did not protect food contact surfaces, store upright. Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule. |