| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
sanitizer is not strong enough and it was 10 PPM only |
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Priority Foundation (PF) |
0 |
| 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 |
Beef ribs just put in warmer is not hot enough 127, 131 and 125 degrees and just put out, they are going to reheat to 165 degrees. Full pan, just put out, allowing to reheat to 165 degrees |
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Priority (P) |
0 |
| 34 Food Properly labeled |
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0 |
| 34 0080-04-09-.03(6)(a) Food identity shall be honestly presented, not misleading. Safe food handling label on raw foods that require further processing. |
out |
no safe handling on raw frozen packaged meats and no name of product |
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Priority Foundation (PF) |
0 |