| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
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Kitchen Glass refrigerator- Raw pork and raw fish stored on shelf above ready to eat mozzarella cheese, biscuits, and chicken/dumplings. |
Owner had employee relocate raw foods below ready to eat foods. |
Priority (P) |
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| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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#1- Large Warmer- Using a state issued and calibrated probe thermometer several chicken tenders were between 114 and 122, below the safe hot holding temperature of 135 degrees.
#2- Small Warmer- Using a state issued and calibrated probe thermometer chicken wings were at 99 degrees, below the safe hot holding temperature of 135 degrees. |
#1-Owner had employee discard chicken. Owner states he replaced heat bulb over chicken tenders into a higher wattage.
#2- Owner had employee discard wings and turned warmer setting higher. |
Priority (P) |
2 |
| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Deli Area- Firm storing open bottle of mayonnaise that requires refrigeration after opening, at ambient temperature on the counter. Using a state issued and calibrated probe thermometer, mayonnaise as at 69 degrees. |
Owner had employee discard open product. |
Priority (P) |
2 |
| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
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Deli- cranberry sauce stored in the deli area had spoon handle laying in cranberry sauce and not stored above food products or protected to avoid contamination. |
Owner took spoon out of cranberry container |
Core (C) |
0 |