| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Vegetable chopper was observed to have particles of produce debris on the blades. PIC said it was used last the night before. |
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Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
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| 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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Product in bunker case was observed to be out of safe holding temperature. 3 Clementines (48 degrees) and 30 Watermelon chunks (52,53,53 degrees) were voluntarily removed from sales floor and discarded . |
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Priority (P) |
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| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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Retail fruit and vegetable case was observed to have multiple out of date products. IE. Broccoli and cauliflower with a date of 4/6 ,butternut squash with date 4/7, Strawberry and blueberry with date of 4/9, onion and pepper with no date. honeydew with a date of 4/9, Ceasar salad with no date, Mirepoix with no date, celery with date of 4/8, Jullian onion with the date of 4/9, Snack pepper with 4/8, Family cobb salad with 4/7 |
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Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
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Probe thermometer was not readily accessible when asked. PIC had to look in multiple places to find.
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Priority Foundation (PF) |
0 |