| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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Observed PIC testing sanitized water solution by waving paper strip around in it. Solution was also 110F. Sanitized water solution should be tested with paper strips by holding strips submerged still for 10 seconds in water that is cool to room temperature, unless otherwise stated by manufacturer's instructions. |
PIC corrected actions and retested the sanitized water solution. |
Priority Foundation (PF) |
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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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Observed meatballs in sauce to have internal temperature range of 99-102F; hot held items are required to maintain internal temperatures of 135F or higher. |
PIC voluntarily removed meatball pan from hot holding space. |
Priority (P) |
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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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Observed numerous fruit flies flying around three bay waresink area |
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Priority Foundation (PF) |
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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)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
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Observed sweet tea concentrate stored on floor under wire rack. Food items must be stored 6 inches off of the floor |
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Core (C) |
0 |