EQUIPMENT CLEANLINESS-NONFOOD-CONTACT: NON-FOOD CONTACT SURFACES ARE DIRTY.
PHF, 41˚F COLD HOLDING: POTENTIALLY HAZARDOUS FOODS WERE BEING HELD TEMPERATURES ABOVE 41° F (5˚C).
REDUCED OXYGEN PACKAGING (ROP) – HACCP TO CONTROL CLOSTRIDIUM BOTULINUM, WHICH IDENTIFIES FOOD TO BE PACKAGED: THE FOOD FACILITY IS PACKAGING FOOD USING REDUCED OXYGEN PACKAGING METHOD AND DOES NOT HAVE A H.A.C.C.P. PLAN THAT INCLUDES ALL THE REQUIRED CR
RTE PHF, DATE MARKING, FOOD PREPARED IN FACILITY: REFRIGERATED, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD THAT IS PREPARED IN THE FOOD FACILITY AND HELD REFRIGERATED FOR MORE THAN 24 HOURS IS NOT PROPERLY DATE MARKED.
Feb 24, 2009
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FACILITIES: CLEANING: FREQUENCY : THE PHYSICAL FACILITIES ARE NOT CLEANED AS OFTEN AS NECESSARY TO KEEP THEM CLEAN.
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