| 19,20 safe temperature holding |
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0 |
| 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 |
out |
Hot steamtable whole red snapper temperature holding at 96 degrees with state issued calibrated thermometer, not at hot holding temperature of 135 degrees or above. |
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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)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
out |
Retail juice cooler, Juices made by firm Turmeric Ginger juice date marked 2/27/26, 1/13/26, Red Beet juice dated marked 2/11/26 all being held past Date Marking; 6 days beyond the day of creation.
Mande's sauce date marked 2/21/26. |
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Priority (P) |
0 |
| 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... |
out |
Retail frozen cases, bags of Attieke rice being sold without food label (common name, ingredient list, allergens, quantity, name & address of manufacturer).
Garlic herb sauce missing olive oil as ingredients. |
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Priority Foundation (PF) |
2 |
| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
out |
Kitchen Prep area, cell phones being stored on active prep table. |
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Core (C) |
0 |