| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
grinder with raw meat @ 69 degrees .... All equipment stored
at ambient temp must be cleaned every 4 hours . |
|
Priority (P) |
0 |
| 26 Variance obtained; Specialized Processes |
not applicable |
|
|
|
0 |
| 26 0080-04-09-.03(5)(b)1 Variance obtained for Specialized Processes (Smoking food, Curing food, food additives for preservation, reduced oxygen packing (with exceptions), molluscan shellfish life-... |
not applicable |
Drying beef jerky without a variance hold order placed on 4 packages . |
|
Priority (P) |
0 |
| 34 Food Properly labeled |
in |
|
|
|
0 |
| 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 |
repack food products must all dual weights |
|
Priority Foundation (PF) |
2 |