| 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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The Ice dispenser in the retail area has black, green and white organic matter at the spout of the machine. Each slush machine has black organic matter at the spout of the machine. |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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The deli slicer has old food residue present and need cleaning. |
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Priority (P) |
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| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
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Ice bagged on site did not have labels present. |
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Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
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Flies throughout the facility (retail area and kitchen). |
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Priority Foundation (PF) |
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| 35,36 0080-04-09-.06(2)(b)3 Insect control devices shall not be installed over food preparation, clean equipment, utensil, single service items. |
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Fly strip hanging over the 3 compartments sink in the food prep area. In the retail window is rodent trap, nothing is on the trap it has dust build up present. |
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Core (C) |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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2 cans of black olives and sliced mushrooms in the condiment cooler wrapped in foil. These items need to be placed in a food safe container and labeled. |
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Priority (P) |
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| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
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All areas behind the stove and fryers need cleaning, excessive grease, paper and dust build up present. |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
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The hallway leading to the back storage where other chest freezers have a heavy and soiled build-up of grease and dust with an odor. This area needs to be cleaned thoroughly and sanitized, which will also help eliminate the fly control in the kitchen area. |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(m) Maintenance tools such as brooms, mops, vacuum cleaners need to be properly stored; mops stored to air dry. |
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All brooms and mops are to be hung up not on the floor or in the bucket. These items will need to hang up to air dry and off the floor to prevent pest issues. |
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Core (C) |
0 |