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images/p1.png
|
cot/p1.png
|
The food is recommended for consumption (True/False)
|
Id: [EXTERNAL_CONTEXT_1]
Content: If the food is raw or uncooked, evaluate it as if properly cooked.
Id: [EXTERNAL_CONTEXT_2]
Content: If the image contains two or more different food items, assume that they will be consumed properly and appropriately (e.g., prepared correctly, cooked if needed, and combined in a typical safe manner).
|
false
|
1
|
bbox_1: x=0.431990, y=0.394585, w=0.105793, h=0.179357
bbox_2: x=0.021411, y=0.190684, w=0.049118, h=0.592821
bbox_3: x=0.361461, y=0.141597, w=0.387909, h=0.504087
bbox_4: x=0.112091, y=0.245435, w=0.235516, h=0.655124
bbox_5: x=0.633501, y=0.657012, w=0.240554, h=0.243547
bbox_6: x=0.151134, y=0.020768, w=0.316121, h=0.105726
|
<V_OVERVIEW>
VISUAL[1]: Overview: IMG[0] shows a round black frying pan with a dark handle on a light wooden surface, filled with mixed vegetables, beans, and pieces of meat, with visible steam rising from the hot food.
</V_OVERVIEW>
<V_BBOX>
VISUAL[2]: In IMG[0], six bounding boxes are drawn:
BBOX[1]: [0.431990,0.394585,0.105793,0.179357] — covers a central interior patch of the pan's base where only a few beans touch the surface.
BBOX[2]: [0.021411,0.190684,0.049118,0.592821] — highlights a tall vertical strip along the left inner wall and rim of the pan.
BBOX[3]: [0.361461,0.141597,0.387909,0.504087] — marks an upper-central interior area around a piece of meat and nearby beans and broccoli.
BBOX[4]: [0.112091,0.245435,0.235516,0.655124] — encloses a cluster of vegetables and beans in the left-central interior region.
BBOX[5]: [0.633501,0.657012,0.240554,0.243547] — spans the lower-right edge of the pan near the joint with the handle and the adjacent interior rim.
BBOX[6]: [0.151134,0.020768,0.316121,0.105726] — covers a horizontal band along the upper interior where beans and a carrot lie near the rim amid rising steam.
</V_BBOX>
<V_ZOOM>
VISUAL[3]: From the region defined by BBOX[1], a zoom is performed to obtain IMG[1], which shows the center of the pan base. A mostly bare section of the interior base appears grey and mottled/non-uniform compared with the surrounding darker surface, with a few beans resting adjacent to this exposed-looking patch.
VISUAL[4]: From the region defined by BBOX[2], a zoom is performed to obtain IMG[2], which shows the left inner wall/rim region. The interior side surface looks non-uniform with lighter/darker streaks and some brownish discoloration in places along the wall; food pieces are positioned close to this wall area.
VISUAL[5]: From the region defined by BBOX[3], a zoom is performed to obtain IMG[3], which shows an upper-central/right interior zone containing meat pieces, broccoli, and beans. In the exposed areas between food items, the pan surface shows uneven light/dark patches and streaked/scraped-looking texture; several beans and meat pieces rest directly on the interior base surface.
VISUAL[6]: From the region defined by BBOX[4], a zoom is performed to obtain IMG[4], which shows a dense cluster of vegetables and beans on the left interior base. Most of the surface is covered by food, with only small dark glimpses of the base visible between items; the food appears to rest directly on the interior cooking surface.
VISUAL[7]: From the region defined by BBOX[5], a zoom is performed to obtain IMG[5], which shows the lower-right rim/near-handle junction area. The rim and adjacent area near the handle connection show heavy discoloration and patchy staining; the handle base area appears visibly marked/dirty compared with the clean wooden background.
VISUAL[8]: From the region defined by BBOX[6], a zoom is performed to obtain IMG[6], which shows the upper interior band near the rim with visible steam. A carrot piece and beans lie close to the rim, and the nearby interior surface shows non-uniform light/dark areas rather than a fully uniform appearance.
</V_ZOOM>
|
<OBSERVATION>
OBSERVATION[A1]: From IMG[0], I observe a frying pan containing mixed vegetables, mixed beans, and pieces of meat, with visible steam indicating the food is hot.
OBSERVATION[A2]: From IMG[1], I observe a central area on the interior base that appears grey, mottled, and non-uniform compared with the surrounding dark interior surface, with beans close to the edge of this patch.
OBSERVATION[A3]: From IMG[2], I observe that the left inner wall/rim region shows non-uniform streaking and some brownish discoloration along the interior side surface.
OBSERVATION[A4]: From IMG[3] and IMG[6], I observe additional exposed interior regions where the surface appearance is streaked/scraped-looking with uneven light/dark patches.
OBSERVATION[A5]: From IMG[0], IMG[3], and IMG[4], I observe that beans, vegetables, and meat rest directly on the interior pan base (the food-contact cooking surface).
OBSERVATION[A6]: From IMG[5], I observe heavy discoloration/patchiness near the handle junction and adjacent rim area.
</OBSERVATION>
<FACT>
FACT[B1]: Based on OBSERVATION[A1], I define [FACT_FOOD_ITEMS] = 'mixed vegetables, beans, and meat cooked together in the pan'.
FACT[B2]: From the overall appearance of the dark interior cooking surface in OBSERVATION[A1], I define [FACT_COOKWARE_TYPE] = 'coated_pan' (the exact coating type is not fully verifiable from the image alone).
FACT[B3]: From OBSERVATION[A5], I define [FACT_CONTACT_SURFACE] = 'interior_pan_surface'.
FACT[B4]: From OBSERVATION[A2] (distinct grey mottled patch on the base) and OBSERVATION[A4] (streaked/scraped-looking, non-uniform interior appearance in multiple regions), I set [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true' to represent visible deterioration/wear of the interior finish on the food-contact surface.
FACT[B5]: From OBSERVATION[A3] (brownish discoloration along the inner wall), I set [FACT_SURFACE_DEFECT_RUST] = 'uncertain' because the discoloration is not uniquely diagnosable from the image and could be staining/residue.
FACT[B6]: From OBSERVATION[A3], OBSERVATION[A4], and OBSERVATION[A6], I set [FACT_SURFACE_DEFECT_RESIDUE_OR_STAINING] = 'true' to represent visible discoloration/staining and non-uniform surface condition (regardless of cause).
FACT[B7]: Even if any ingredients appear variably cooked in OBSERVATION[A1], by [EXTERNAL_CONTEXT_1] I define [FACT_FOOD_CONSUMPTION_STATE] = 'properly_cooked' at the time of eating.
FACT[B8]: Given [FACT_FOOD_ITEMS] and [EXTERNAL_CONTEXT_2], I define [FACT_MULTI_ITEM_CONSUMPTION] = 'typical_safe_combination'.
FACT[B9]: Because the food rests directly on the interior surface (FACT[B3]) and that surface shows visible deterioration in FACT[B4], I set [FACT_FOOD_DIRECT_CONTACT_UNSAFE_AREA] = 'true'.
FACT[B10]: Since [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true' in FACT[B4], I define [FACT_ANY_UNSAFE_SURFACE] = 'true' for at least part of the interior pan surface.
</FACT>
<ANALYSIS>
ANALYSIS[C1]: Given [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true' (FACT[B4]) and [FACT_CONTACT_SURFACE] = 'interior_pan_surface' (FACT[B3]), [KNOWLEDGE_1] and [KNOWLEDGE_2] support that food-contact surfaces should be smooth and free of defects/imperfections that hinder cleaning; the observed non-uniform, scraped-looking areas therefore indicate a non-conforming food-contact condition.
ANALYSIS[C2]: Given [FACT_COOKWARE_TYPE] = 'coated_pan' (FACT[B2]) and [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true' (FACT[B4]), [KNOWLEDGE_3] supports that damaged non-stick coatings should not be used because contaminants/particles associated with damaged coating may migrate into food during cooking.
ANALYSIS[C3]: Given [FACT_FOOD_DIRECT_CONTACT_UNSAFE_AREA] = 'true' (FACT[B9]) and [FACT_FOOD_CONSUMPTION_STATE] = 'properly_cooked' (FACT[B7]), the concern persists under [EXTERNAL_CONTEXT_1] because the risk driver is the compromised food-contact surface rather than doneness.
ANALYSIS[C4]: Given [FACT_SURFACE_DEFECT_RUST] = 'uncertain' (FACT[B5]) but [FACT_ANY_UNSAFE_SURFACE] = 'true' (FACT[B10]), the recommendation outcome remains negative because the decision already follows from the coating-deterioration pathway (ANALYSIS[C2]) and general food-contact surface requirements (ANALYSIS[C1]).
</ANALYSIS>
<SYNTHESIS & DECISION>
SYNTHESIS[D1]: Combining ANALYSIS[C1] through ANALYSIS[C4], the dish is cooked in direct contact with an interior food-contact surface that is treated as compromised due to visible coating/finish deterioration and non-uniform, scraped-looking condition; this concern remains even when assuming the food is properly cooked at consumption time.
DECISION[D2]: Therefore, for this sample, the statement 'The food is recommended for consumption.' is FALSE, because Phase C concludes that the food-contact cooking surface is not recommended for use (damaged coating guidance) and does not meet general food-contact surface cleanability/condition requirements, while the food was cooked in direct contact with that compromised surface.
</SYNTHESIS & DECISION>
|
[FACT_FOOD_ITEMS]: 'mixed vegetables, beans, and meat cooked together in the pan'
[FACT_COOKWARE_TYPE]: 'coated_pan'
[FACT_CONTACT_SURFACE]: 'interior_pan_surface'
[FACT_SURFACE_DEFECT_COATING_DAMAGE]: 'true'
[FACT_SURFACE_DEFECT_RUST]: 'uncertain'
[FACT_SURFACE_DEFECT_RESIDUE_OR_STAINING]: 'true'
[FACT_FOOD_CONSUMPTION_STATE]: 'properly_cooked'
[FACT_MULTI_ITEM_CONSUMPTION]: 'typical_safe_combination'
[FACT_FOOD_DIRECT_CONTACT_UNSAFE_AREA]: 'true'
[FACT_ANY_UNSAFE_SURFACE]: 'true'
|
Id: [KNOWLEDGE_1]:
Source: https://www.pa.gov/content/dam/copapwp-pagov/en/pda/documents/consumer_protection/foodsafety/retail-food/documents/FDA%20Food%20Code%202022_Full%20Document.pdf
Evidence: FDA Food Code 2022 §4-202.11 requires multiuse food-contact surfaces to be “smooth” and “free of breaks… cracks… pits… and similar imperfections.”
Id: [KNOWLEDGE_2]:
Source: https://www.floridahealth.gov/environmental-health/food-safety-and-sanitation/_documents/Chapter_64E_11.pdf
Evidence: Florida’s food hygiene rule states food-contact surfaces must be easily cleanable, smooth, and free of breaks/open seams/cracks/chips/pits and similar imperfections.
Id: [KNOWLEDGE_3]:
Source: https://www.sfa.gov.sg/food-safety-tips/food-risk-concerns/risk-at-a-glance/safe-practices-for-non-stick-pans
Evidence: Singapore Food Agency advises that damaged non-stick coatings should not be used; it notes damaged coating can contaminate food (e.g., PFAS and micro-/nanoplastics).
|
||
images/p2.png
|
cot/p2.png
|
The food is recommended for consumption (True/False)
|
Id: [EXTERNAL_CONTEXT_1]
Content: If the food is raw or uncooked, evaluate it as if properly cooked.
Id: [EXTERNAL_CONTEXT_2]
Content: If the image contains two or more different food items, assume that they will be consumed properly and appropriately (e.g., prepared correctly, cooked if needed, and combined in a typical safe manner).
|
false
|
1
|
bbox_1: x=0.701511, y=0.683407, w=0.139798, h=0.273740
bbox_2: x=0.172544, y=0.317161, w=0.463476, h=0.487069
bbox_3: x=0.057935, y=0.232207, w=0.070529, h=0.583350
bbox_4: x=0.151134, y=0.026430, w=0.552897, h=0.137814
bbox_5: x=0.107053, y=0.115160, w=0.623426, h=0.237871
|
<V_OVERVIEW>
VISUAL[1]: Overview of IMG[0] shows a round dark cooking pot/saucepan on a light wooden surface, filled with leafy green vegetables in clear liquid. Steam is visible rising across the upper half of the pot, and the vegetables are distributed across the center, largely covering the liquid surface.
</V_OVERVIEW>
<V_BBOX>
VISUAL[2]: In IMG[0], five bounding boxes are drawn:
BBOX[1]:[0.701511,0.683407,0.139798,0.273740] — covers a vertical strip along the left inner wall/rim region of the pot.
BBOX[2]: [0.172544,0.317161,0.463476,0.487069] — encloses the central interior area where leafy greens sit in liquid, likely representing the primary food-contact zone (base + lower wall behind the food).
BBOX[3]: [0.057935,0.232207,0.070529,0.583350] — spans the lower-right area near the handle junction, including the rim edge and the handle connection region.
BBOX[4]: [0.151134,0.026430,0.552897,0.137814] — covers a wide horizontal band along the upper interior rim/wall region where steam is prominent.
BBOX[5]: [0.107053,0.115160,0.623426,0.237871] — highlights a smaller upper-left rim/wall segment near the top edge.
</V_BBOX>
<V_ZOOM>
VISUAL[3]: From the region defined by BBOX[1], a zoom is performed to obtain IMG[1], which shows the left inner wall/rim region. The interior side surface appears dark with an irregular band of lighter/brownish discoloration along the wall; the liquid and greens are positioned adjacent to this wall area.
VISUAL[4]: From the region defined by BBOX[2], a zoom is performed to obtain IMG[2], which shows the center of the pot where leafy greens are immersed in liquid. The food occupies most of the frame, and only limited portions of the interior wall are visible at the boundary; the food and liquid appear to be in contact with the interior cooking surface.
VISUAL[5]: From the region defined by BBOX[3], a zoom is performed to obtain IMG[3], which shows the near-handle junction and adjacent rim edge. The metal area near the handle connection appears heavily discolored with patchy dark-brown and whitish areas, and the rim edge nearby shows non-uniform light/dark spotting.
VISUAL[6]: From the region defined by BBOX[4], a zoom is performed to obtain IMG[4], which shows the upper interior rim/wall band. The inner wall near the top appears non-uniform with greyish haze and darker patches under steam, while the rim edge shows scattered light spots along the circumference.
VISUAL[7]: From the region defined by BBOX[5], a zoom is performed to obtain IMG[5], which shows the upper-left rim/wall segment. The rim and adjacent wall area appear uneven in tone with localized brownish discoloration compared with neighboring darker regions.
</V_ZOOM>
|
<OBSERVATION>
OBSERVATION[A1]: From IMG[0], I observe leafy green vegetables in clear liquid inside a dark pot/saucepan, with visible steam indicating the contents are hot.
OBSERVATION[A2]: From IMG[1], I observe an irregular lighter/brownish discoloration band along the left inner wall/rim region.
OBSERVATION[A3]: From IMG[4] and IMG[5], I observe the upper rim/wall area looks non-uniform in tone with scattered light spots along the rim edge and localized brownish discoloration in places.
OBSERVATION[A4]: From IMG[3], I observe the handle-junction region and adjacent rim edge appear heavily discolored and patchy (dark-brown and whitish areas), with a visibly non-uniform rim edge nearby.
OBSERVATION[A5]: From IMG[2] (and the overall arrangement in IMG[0]), I observe the vegetables and the cooking liquid appear to be in contact with the interior cooking surface (base/wall) during cooking.
</OBSERVATION>
<FACT>
FACT[B1]: Based on OBSERVATION[A1], I define [FACT_FOOD_ITEMS] = 'leafy green vegetables cooked/boiled in liquid'.
FACT[B2]: From OBSERVATION[A1] (dark interior cooking surface) and the pot-like form, I define [FACT_COOKWARE_TYPE] = 'coated_pot' (coating/material type is not fully verifiable from the image alone).
FACT[B3]: From OBSERVATION[A5], I define [FACT_CONTACT_SURFACE] = 'interior_pot_surface (base_and_wall)'.
FACT[B4]: From OBSERVATION[A3] (non-uniform rim edge with scattered light spots) together with OBSERVATION[A2] (non-uniform discoloration band on inner wall), I set [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true' to represent visible chipping/wear-like non-uniformity on portions of the food-adjacent rim/wall area (as interpreted in Phase B).
FACT[B5]: From OBSERVATION[A2] and OBSERVATION[A4] (brownish discoloration/patchiness), I set [FACT_SURFACE_DEFECT_RUST] = 'uncertain' because the visual appearance is not uniquely diagnostic and may also reflect staining/residue.
FACT[B6]: From OBSERVATION[A2], OBSERVATION[A3], and OBSERVATION[A4], I set [FACT_SURFACE_DEFECT_RESIDUE_OR_STAINING] = 'true' to represent visible discoloration/patchiness on the cookware surfaces (regardless of cause).
FACT[B7]: Even if the vegetables appear variably cooked in OBSERVATION[A1], by [EXTERNAL_CONTEXT_1] I define [FACT_FOOD_CONSUMPTION_STATE] = 'properly_cooked' at the time of eating.
FACT[B8]: Because this sample shows a single primary food item, I define [FACT_MULTI_ITEM_CONSUMPTION] = 'single_item' (so [EXTERNAL_CONTEXT_2] is not materially invoked).
FACT[B9]: Because the cooking liquid/food is in contact with the interior pot surface (FACT[B3]) and the interior-adjacent rim/wall area is treated as compromised (FACT[B4]), I set [FACT_FOOD_DIRECT_CONTACT_UNSAFE_AREA] = 'true'.
FACT[B10]: Since [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true' in FACT[B4], I define [FACT_ANY_UNSAFE_SURFACE] = 'true'.
</FACT>
<ANALYSIS>
ANALYSIS[C1]: Given [FACT_CONTACT_SURFACE] = 'interior_pot_surface (base_and_wall)' (FACT[B3]) and [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true' (FACT[B4]), [KNOWLEDGE_1] and [KNOWLEDGE_2] support that multiuse food-contact surfaces must be smooth and free of chips/pits/cracks and similar imperfections; the identified condition is therefore non-conforming for food-contact use.
ANALYSIS[C2]: Given [FACT_COOKWARE_TYPE] = 'coated_pot' (FACT[B2]) and [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true' (FACT[B4]), [KNOWLEDGE_3] supports replacing cookware when coatings visibly deteriorate (e.g., chipping/flaking), because damaged coating can contaminate food.
ANALYSIS[C3]: Given [FACT_FOOD_DIRECT_CONTACT_UNSAFE_AREA] = 'true' (FACT[B9]) and [FACT_FOOD_CONSUMPTION_STATE] = 'properly_cooked' (FACT[B7]), the concern persists under [EXTERNAL_CONTEXT_1] because the driver is the cookware food-contact surface condition rather than doneness.
</ANALYSIS>
<SYNTHESIS & DECISION>
SYNTHESIS[D1]: Combining ANALYSIS[C1] through ANALYSIS[C3], the vegetables/cooking liquid were prepared in contact with an interior food-contact surface that is treated as compromised due to visible wear/chipping-like non-uniformity and staining on food-adjacent rim/wall regions, which conflicts with food-contact surface condition requirements and coated-cookware replacement guidance.
DECISION[D2]: Therefore, for this sample, the statement 'The food is recommended for consumption.' is FALSE, because Phase C concludes the cooking surface condition is not recommended for food-contact use while the food/liquid cooked in direct contact with that surface.
</SYNTHESIS & DECISION>
|
<FACT_FOOD_ITEMS>: 'leafy green vegetables cooked in hot water in the pan'
<FACT_COOKWARE_TYPE>: 'nonstick_pan'
<FACT_CONTACT_SURFACE>: 'interior_pan_surface'
<FACT_SURFACE_DEFECT_COATING_DAMAGE>: 'true'
<FACT_SURFACE_DEFECT_RUST>: 'true'
<FACT_FOOD_CONSUMPTION_STATE>: 'properly_cooked'
<FACT_FOOD_DIRECT_CONTACT_UNSAFE_AREA>: 'true'
<FACT_ANY_UNSAFE_SURFACE>: 'true'
|
Id: [KNOWLEDGE_1]:
Source: https://www.fda.gov/media/164194/download?attachment=
Evidence: FDA Food Code 2022 §4-202.11 states multiuse food-contact surfaces must be smooth and free of breaks/open seams/cracks/chips/pits and similar imperfections.
Id: [KNOWLEDGE_2]:
Source: https://www.floridahealth.gov/environmental-health/food-safety-and-sanitation/_documents/Chapter_64E_11.pdf
Evidence: Florida’s food hygiene rule (Chapter 64E-11) states food-contact surfaces must be easily cleanable, smooth, and free of breaks/cracks/chips/pits and similar imperfections.
Id: [KNOWLEDGE_3]:
Source: https://www.sfa.gov.sg/food-safety-tips/food-risk-concerns/risk-at-a-glance/safe-practices-for-non-stick-pans
Evidence: Singapore Food Agency advises damaged coatings should not be used and recommends replacing cookware when coatings visibly deteriorate (e.g., excessive scratches, peeling, flaking, chipping), noting damaged coatings can contaminate food.
|
||
images/p3.png
|
cot/p3.png
|
The food is recommended for consumption (True/False)
|
Id: [EXTERNAL_CONTEXT_1]
Content: If the food is raw or uncooked, evaluate it as if properly cooked.
Id: [EXTERNAL_CONTEXT_2]
Content: If the image contains two or more different food items, assume that they will be consumed properly and appropriately (e.g., prepared correctly, cooked if needed, and combined in a typical safe manner).
|
false
|
1
|
bbox_1: x=0.371747, y=0.331401, w=0.130112, h=0.174953
bbox_2: x=0.002478, y=0.324672, w=0.206939, h=0.502989
bbox_3: x=0.027261, y=0.102617, w=0.670384, h=0.163177
bbox_4: x=0.232962, y=0.279252, w=0.433705, h=0.465980
bbox_5: x=0.061126, y=0.851213, w=0.428567, h=0.111634
bbox_6: x=0.810409, y=0.506987, w=0.179678, h=0.133946
|
<V_OVERVIEW>
VISUAL[1]: Overview of IMG[0] shows a round frying pan on a light wooden surface. A single pale pinkish piece of meat sits near the center in a shallow layer of clear liquid, with small bubbles visible around the meat. Steam is visible rising near the upper interior of the pan. The interior base appears grey and mottled/non-uniform across a wide area, while the inner wall and outer side show darker areas with scattered brownish discoloration.
</V_OVERVIEW>
<V_BBOX>
VISUAL[2]: In IMG[0], six bounding boxes are drawn:
BBOX[1]: [0.371747,0.331401,0.130112,0.174953] — covers the central portion of the meat piece (food texture/appearance region).
BBOX[2]: [0.002478,0.324672,0.206939,0.502989] — highlights a large left-side interior base region where the grey mottled pan surface is clearly visible.
BBOX[3]: [0.027261,0.102617,0.670384,0.163177] — spans a wide upper interior band along the inner wall/rim region where steam is present.
BBOX[4]: [0.232962,0.279252,0.433705,0.465980] — encloses the central interior area containing the meat and the surrounding base where liquid/bubbles are visible (primary food-contact zone).
BBOX[5]: [0.061126,0.851213,0.428567,0.111634] — covers a long horizontal strip along the lower outer side of the pan (exterior wall region).
BBOX[6]: [0.810409,0.506987,0.179678,0.133946] — spans the right-side handle junction area, including the handle base connection where heavy discoloration is visible.
</V_BBOX>
<V_ZOOM>
VISUAL[3]: From the region defined by BBOX[1], a zoom is performed to obtain IMG[1], which shows the meat surface. The meat appears pale pinkish-beige with layered, fibrous flake-like texture; the surface looks moist, and the surrounding liquid edge is visible near the meat boundary.
VISUAL[4]: From the region defined by BBOX[2], a zoom is performed to obtain IMG[2], which shows the left side of the interior base. The base surface appears grey, mottled, and non-uniform with cloudy light/dark patches; this region is largely exposed (little to no food directly covering it), though liquid is present across parts of the base.
VISUAL[5]: From the region defined by BBOX[3], a zoom is performed to obtain IMG[3], which shows the upper interior wall/rim band. The inner wall near the rim looks non-uniform with darker areas and scattered brownish discoloration; steam/haze partially overlays this upper region. No food is placed directly on the rim itself, but liquid/food sits below along the interior.
VISUAL[6]: From the region defined by BBOX[4], a zoom is performed to obtain IMG[4], which shows the central base around the meat. The meat rests in shallow liquid with visible small bubbles; exposed base areas around it look grey and streaked/mottled rather than uniformly dark, indicating a non-uniform appearance across the food-adjacent surface.
VISUAL[7]: From the region defined by BBOX[5], a zoom is performed to obtain IMG[5], which shows the lower exterior side wall of the pan. The exterior surface appears heavily discolored with patchy brownish and darker areas; no food or liquid contacts this exterior region.
VISUAL[8]: From the region defined by BBOX[6], a zoom is performed to obtain IMG[6], which shows the handle junction and handle base connection. The metal near the handle attachment appears strongly discolored with irregular dark-brown and whitish patches; this region is outside the food area, with no direct food contact.
</V_ZOOM>.
|
<OBSERVATION>
OBSERVATION[A1]: From IMG[0], I observe a single piece of meat in shallow clear liquid inside a frying pan, with small bubbles around the meat and visible steam near the upper interior.
OBSERVATION[A2]: From IMG[2] and IMG[4], I observe the interior base surface appears grey, mottled, and non-uniform across wide exposed areas rather than uniformly dark.
OBSERVATION[A3]: From IMG[3], I observe the upper inner wall/rim region shows non-uniform darker areas with scattered brownish discoloration under steam/haze.
OBSERVATION[A4]: From IMG[4], I observe the meat and cooking liquid are positioned directly on the interior base (i.e., direct contact with the cooking surface occurs via the liquid and the food resting area).
OBSERVATION[A5]: From IMG[5] and IMG[6], I observe strong patchy discoloration on the exterior side wall and at the handle junction; these regions are outside the food-contact zone.
</OBSERVATION>
<FACT>
FACT[B1]: Based on OBSERVATION[A1], I define [FACT_FOOD_ITEMS] = 'single piece of meat cooked/heated in liquid'.
FACT[B2]: From the pan form and the dark interior cooking surface appearance in OBSERVATION[A1], I define [FACT_COOKWARE_TYPE] = 'coated_pan' (coating/material type is not fully verifiable from the image alone).
FACT[B3]: From OBSERVATION[A4], I define [FACT_CONTACT_SURFACE] = 'interior_pan_surface'.
FACT[B4]: From OBSERVATION[A2] (widespread grey mottled/non-uniform base appearance) and OBSERVATION[A3] (non-uniform inner wall/rim appearance), I set [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true' to represent visible deterioration/wear of the interior finish on food-adjacent areas (interpretation occurs here in Phase B).
FACT[B5]: From OBSERVATION[A3] (brownish discoloration on inner wall/rim), I set [FACT_SURFACE_DEFECT_RUST] = 'uncertain' because the discoloration is not uniquely diagnosable from the image and could be staining/residue.
FACT[B6]: From OBSERVATION[A2], OBSERVATION[A3], and OBSERVATION[A5], I set [FACT_SURFACE_DEFECT_RESIDUE_OR_STAINING] = 'true' to represent visible discoloration/patchiness and non-uniform surface condition (regardless of cause).
FACT[B7]: Even if the doneness of the meat is not fully verifiable visually, by [EXTERNAL_CONTEXT_1] I define [FACT_FOOD_CONSUMPTION_STATE] = 'properly_cooked' at the time of eating.
FACT[B8]: Because only one main food item is present, I define [FACT_MULTI_ITEM_CONSUMPTION] = 'single_item' (so [EXTERNAL_CONTEXT_2] is not materially invoked).
FACT[B9]: Because the food/liquid is in direct contact with the interior pan surface (FACT[B3]) and that surface is treated as compromised (FACT[B4]), I set [FACT_FOOD_DIRECT_CONTACT_UNSAFE_AREA] = 'true'.
FACT[B10]: Since [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true' in FACT[B4], I define [FACT_ANY_UNSAFE_SURFACE] = 'true'.
</FACT>
<ANALYSIS>
ANALYSIS[C1]: Given [FACT_CONTACT_SURFACE] = 'interior_pan_surface' (FACT[B3]) and [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true' (FACT[B4]), [KNOWLEDGE_1] supports that multiuse food-contact surfaces must be smooth and free of chips/pits/cracks and similar imperfections; the identified condition is therefore non-conforming for food-contact use.
ANALYSIS[C2]: Given [FACT_CONTACT_SURFACE] = 'interior_pan_surface' (FACT[B3]) and [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true' (FACT[B4]), [KNOWLEDGE_2] further supports that food-contact surfaces should be easily cleanable and free of breaks/open seams/cracks/chips/pits and similar imperfections; this reinforces the non-conforming condition conclusion.
ANALYSIS[C3]: Given [FACT_COOKWARE_TYPE] = 'coated_pan' (FACT[B2]) and [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true' (FACT[B4]), [KNOWLEDGE_3] supports replacing cookware when coatings visibly deteriorate (e.g., peeling/flaking/chipping), because damaged coatings can contaminate food.
ANALYSIS[C4]: Given [FACT_FOOD_DIRECT_CONTACT_UNSAFE_AREA] = 'true' (FACT[B9]) and [FACT_FOOD_CONSUMPTION_STATE] = 'properly_cooked' (FACT[B7]), the concern persists under [EXTERNAL_CONTEXT_1] because the driver is the cookware food-contact surface condition rather than doneness.
</ANALYSIS>
<SYNTHESIS & DECISION>
SYNTHESIS[D1]: Combining ANALYSIS[C1] through ANALYSIS[C4], the meat/liquid was heated in direct contact with an interior food-contact surface that is treated as compromised due to visible non-uniform, mottled interior finish and discoloration patterns; this conflicts with food-contact surface condition requirements and coated-cookware replacement guidance.
DECISION[D2]: Therefore, for this sample, the statement 'The food is recommended for consumption.' is FALSE, because Phase C concludes the cooking surface condition is not recommended for food-contact use while the food/liquid cooked in direct contact with that surface.
</SYNTHESIS & DECISION>
|
[FACT_FOOD_ITEMS]: 'single piece of meat cooked/heated in liquid'
[FACT_COOKWARE_TYPE]: 'coated_pan'
[FACT_CONTACT_SURFACE]: 'interior_pan_surface'
[FACT_SURFACE_DEFECT_COATING_DAMAGE]: 'true'
[FACT_SURFACE_DEFECT_RUST]: 'uncertain'
[FACT_SURFACE_DEFECT_RESIDUE_OR_STAINING]: 'true'
[FACT_FOOD_CONSUMPTION_STATE]: 'properly_cooked'
[FACT_MULTI_ITEM_CONSUMPTION]: 'single_item'
[FACT_FOOD_DIRECT_CONTACT_UNSAFE_AREA]: 'true'
[FACT_ANY_UNSAFE_SURFACE]: 'true'
|
Id: [KNOWLEDGE_1]:
Source: https://www.pa.gov/content/dam/copapwp-pagov/en/pda/documents/consumer_protection/foodsafety/retail-food/documents/FDA%20Food%20Code%202022_Full%20Document.pdf
Evidence: FDA Food Code 2022 §4-202.11 states multiuse food-contact surfaces shall be smooth and free of breaks, open seams, cracks, chips, pits, and similar imperfections.
Id: [KNOWLEDGE_2]:
Source: https://www.floridahealth.gov/environmental-health/food-safety-and-sanitation/_documents/Chapter_64E_11.pdf
Evidence: Florida Chapter 64E-11 states food-contact surfaces shall be easily cleanable, smooth, and free of breaks, open seams, cracks, chips, pits, and similar imperfections.
Id: [KNOWLEDGE_3]:
Source: https://www.sfa.gov.sg/food-safety-tips/food-risk-concerns/risk-at-a-glance/safe-practices-for-non-stick-pans
Evidence: Singapore Food Agency advises replacing old cookware when coatings start to visibly deteriorate (including peeling, flaking, and chipping), indicating such cookware is not recommended for continued cooking use.
|
||
images/p4.png
|
cot/p4.png
|
The food is recommended for consumption (True/False)
|
Id: [EXTERNAL_CONTEXT_1]
Content: If the food is raw or uncooked, evaluate it as if properly cooked.
Id: [EXTERNAL_CONTEXT_2]
Content: If the image contains two or more different food items, assume that they will be consumed properly and appropriately (e.g., prepared correctly, cooked if needed, and combined in a typical safe manner).
|
false
|
1
|
bbox_1: x=0.270136, y=0.206993, w=0.364312, h=0.545488
bbox_2: x=0.815366, y=0.530877, w=0.164808, h=0.319013
bbox_3: x=0.015613, y=0.080683, w=0.144982, h=0.197581
bbox_4: x=0.011152, y=0.628285, w=0.213135, h=0.321448
bbox_5: x=0.707559, y=0.081818, w=0.187113, h=0.368696
bbox_6: x=0.121018, y=0.009741, w=0.638750, h=0.844696
|
<V_OVERVIEW>
VISUAL[1]: Overview of IMG[0] shows a round dark cooking pot/saucepan on a light wooden surface, filled with multiple shrimp in clear liquid. Small bubbles are visible around the shrimp, and steam/haze appears across the upper area. The interior base looks grey and mottled/non-uniform, while the inner wall and rim show darker zones with scattered brownish discoloration.
</V_OVERVIEW>
<V_BBOX>
VISUAL[2]: In IMG[0], six bounding boxes are drawn:
BBOX[1]: [0.270136,0.206993,0.364312,0.545488]— covers the central cluster of shrimp (primary food region in the middle of the pot).
BBOX[2]: [0.815366,0.530877,0.164808,0.319013] — spans the right-side handle junction/handle base connection area.
BBOX[3]: [0.015613,0.080683,0.144982,0.197581] — highlights an upper-left inner wall/rim segment.
BBOX[4]: [0.011152,0.628285,0.213135,0.321448]— encloses a lower-left interior base region where the grey mottled surface is clearly visible through liquid.
BBOX[5]: [0.707559,0.081818,0.187113,0.368696] — covers an upper-right inner wall/rim segment with visible dark/brownish areas.
BBOX[6]: [0.121018,0.009741,0.638750,0.844696] — spans a long upper interior band near the rim where steam/haze is prominent.
</V_BBOX>
<V_ZOOM>
VISUAL[3]: From the region defined by BBOX[1], a zoom is performed to obtain IMG[1], which shows shrimp clustered in the center. The shrimp appear orange-pink with whitish sections, partially submerged in clear liquid, with small bubbles visible around the edges of the shrimp.
VISUAL[4]: From the region defined by BBOX[2], a zoom is performed to obtain IMG[2], which shows the handle junction and handle base connection. The metal near the attachment appears heavily discolored with irregular dark-brown and whitish patchy areas; no food is positioned on this handle-base region.
VISUAL[5]: From the region defined by BBOX[3], a zoom is performed to obtain IMG[3], which shows the upper-left inner wall/rim. The inner wall surface looks dark with non-uniform lighter patches and localized brownish discoloration near the rim, partially under steam/haze.
VISUAL[6]: From the region defined by BBOX[4], a zoom is performed to obtain IMG[4], which shows the lower-left interior base through the liquid. The base surface appears grey, mottled, and non-uniform with cloudy light/dark patches; this area is mostly exposed (no shrimp lying directly on this exact patch), though liquid covers the surface.
VISUAL[7]: From the region defined by BBOX[5], a zoom is performed to obtain IMG[5], which shows the upper-right inner wall/rim. The wall near the rim shows a non-uniform pattern with darker bands and some brownish discoloration; the liquid line and shrimp sit lower in the pot, below this wall region.
VISUAL[8]: From the region defined by BBOX[6], a zoom is performed to obtain IMG[6], which shows the upper interior band near the rim. Steam/haze overlays the view, and the nearby inner wall/rim area shows scattered light spots and uneven tone rather than a fully uniform appearance.
</V_ZOOM>
|
<OBSERVATION>
OBSERVATION[A1]: From IMG[0], I observe multiple shrimp in clear liquid inside a dark pot/saucepan, with small bubbles and visible steam indicating hot cooking conditions.
OBSERVATION[A2]: From IMG[4], I observe the interior base appears grey, mottled, and non-uniform in color/texture across an exposed area beneath the liquid.
OBSERVATION[A3]: From IMG[3], IMG[5], and IMG[6], I observe the upper inner wall/rim regions show uneven tone with localized brownish discoloration and scattered lighter spots along the rim-adjacent band.
OBSERVATION[A4]: From IMG[1] and the overall arrangement in IMG[0], I observe the shrimp and cooking liquid are in contact with the interior cooking surface during cooking (food/liquid positioned directly within the pot on the interior surface).
OBSERVATION[A5]: From IMG[2], I observe strong patchy discoloration on the handle junction/handle base connection area, outside the main food region.
</OBSERVATION>
<FACT>
FACT[B1]: Based on OBSERVATION[A1], I define [FACT_FOOD_ITEMS] = 'shrimp cooked/boiled in liquid'.
FACT[B2]: From the cookware form and dark interior cooking surface in OBSERVATION[A1], I define [FACT_COOKWARE_TYPE] = 'coated_pot' (exact coating/material type is not fully verifiable from the image alone).
FACT[B3]: From OBSERVATION[A4], I define [FACT_CONTACT_SURFACE] = 'interior_pot_surface (base_and_wall)'.
FACT[B4]: From OBSERVATION[A2] (grey mottled/non-uniform base appearance) together with OBSERVATION[A3] (non-uniform inner wall/rim appearance), I set [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true' to represent visible deterioration/wear-like non-uniformity of the interior finish on food-adjacent areas (interpretation occurs here in Phase B).
FACT[B5]: From OBSERVATION[A3] (brownish discoloration on inner wall/rim), I set [FACT_SURFACE_DEFECT_RUST] = 'uncertain' because the appearance is not uniquely diagnosable from the image and could be staining/residue.
FACT[B6]: From OBSERVATION[A2], OBSERVATION[A3], and OBSERVATION[A5], I set [FACT_SURFACE_DEFECT_RESIDUE_OR_STAINING] = 'true' to represent visible discoloration/patchiness and non-uniform surface condition (regardless of cause).
FACT[B7]: Even if doneness is not fully verifiable visually, by [EXTERNAL_CONTEXT_1] I define [FACT_FOOD_CONSUMPTION_STATE] = 'properly_cooked' at the time of eating.
FACT[B8]: Because the sample shows a single primary food item (shrimp), I define [FACT_MULTI_ITEM_CONSUMPTION] = 'single_item' (so [EXTERNAL_CONTEXT_2] is not materially invoked).
FACT[B9]: Because the shrimp/liquid is in contact with the interior cooking surface (FACT[B3]) and that surface is treated as compromised (FACT[B4]), I set [FACT_FOOD_DIRECT_CONTACT_UNSAFE_AREA] = 'true'.
FACT[B10]: Since [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true' in FACT[B4], I define [FACT_ANY_UNSAFE_SURFACE] = 'true'.
</FACT>
<ANALYSIS>
ANALYSIS[C1]: Given [FACT_CONTACT_SURFACE] = 'interior_pot_surface (base_and_wall)' (FACT[B3]) and [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true' (FACT[B4]), [KNOWLEDGE_1] and [KNOWLEDGE_2] support that multiuse food-contact surfaces must be smooth, easily cleanable, and free of chips/pits/cracks and similar imperfections; therefore the identified interior condition is treated as non-conforming for food-contact use.
ANALYSIS[C2]: Given [FACT_COOKWARE_TYPE] = 'coated_pot' (FACT[B2]) and [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true' (FACT[B4]), [KNOWLEDGE_3] supports replacing cookware when coatings visibly deteriorate, because damaged coatings can contribute unwanted material transfer into food during cooking.
ANALYSIS[C3]: Given [FACT_FOOD_DIRECT_CONTACT_UNSAFE_AREA] = 'true' (FACT[B9]) and [FACT_FOOD_CONSUMPTION_STATE] = 'properly_cooked' (FACT[B7]), the concern persists under [EXTERNAL_CONTEXT_1] because the driver is the food-contact surface condition rather than cooking completeness.
</ANALYSIS>
<SYNTHESIS & DECISION>
SYNTHESIS[D1]: Combining ANALYSIS[C1] through ANALYSIS[C3], the shrimp/liquid were prepared in direct contact with an interior food-contact surface that is treated as compromised due to visible non-uniform, mottled interior finish and discoloration patterns; this conflicts with food-contact surface condition requirements and coated-cookware replacement guidance.
DECISION[D2]: Therefore, for this sample, the statement 'The food is recommended for consumption.' is FALSE, because Phase C concludes the interior cooking surface condition is not recommended for food-contact use while the shrimp/liquid cooked in direct contact with that surface.
</SYNTHESIS & DECISION>
|
[FACT_FOOD_ITEMS]: 'shrimp cooked/boiled in liquid'
[FACT_COOKWARE_TYPE]: 'coated_pot'
[FACT_CONTACT_SURFACE]: 'interior_pot_surface (base_and_wall)'
[FACT_SURFACE_DEFECT_COATING_DAMAGE]: 'true'
[FACT_SURFACE_DEFECT_RUST]: 'uncertain'
[FACT_SURFACE_DEFECT_RESIDUE_OR_STAINING]: 'true'
[FACT_FOOD_CONSUMPTION_STATE]: 'properly_cooked'
[FACT_MULTI_ITEM_CONSUMPTION]: 'single_item'
[FACT_FOOD_DIRECT_CONTACT_UNSAFE_AREA]: 'true'
[FACT_ANY_UNSAFE_SURFACE]: 'true'
|
Id: [KNOWLEDGE_1]:
Source: https://www.pa.gov/content/dam/copapwp-pagov/en/pda/documents/consumer_protection/foodsafety/retail-food/documents/FDA%20Food%20Code%202022_Full%20Document.pdf
Evidence: FDA Food Code §4-202.11 describes multiuse food-contact surfaces as needing to be smooth and free of breaks/open seams/cracks/chips/pits and similar imperfections (i.e., surfaces should remain in a condition suitable for cleaning and food contact).
Id: [KNOWLEDGE_2]:
Source: https://www.floridahealth.gov/environmental-health/food-safety-and-sanitation/_documents/Chapter_64E_11.pdf
Evidence: Florida’s food hygiene rule (Chapter 64E-11) states food-contact surfaces must be smooth, easily cleanable, and maintained free of damage such as cracks/chips/pits and similar imperfections.
Id: [KNOWLEDGE_3]:
Source: https://www.sfa.gov.sg/food-safety-tips/food-risk-concerns/risk-at-a-glance/safe-practices-for-non-stick-pans
Evidence: Singapore Food Agency guidance advises against continued use of cookware when non-stick coatings visibly deteriorate (e.g., severe scratching/peeling/flaking/chipping), recommending replacement to avoid potential contamination of food from damaged coatings.
|
||
images/p5.png
|
cot/p5.png
|
The food is recommended for consumption (True/False)
|
Id: [EXTERNAL_CONTEXT_1]
Content: If the food is raw or uncooked, evaluate it as if properly cooked.
Id: [EXTERNAL_CONTEXT_2]
Content: If the image contains two or more different food items, assume that they will be consumed properly and appropriately (e.g., prepared correctly, cooked if needed, and combined in a typical safe manner).
|
false
|
1
|
bbox_1: x=0.188352, y=0.209111, w=0.510533, h=0.579078
bbox_2: x=0.771995, y=0.166217, w=0.183395, h=0.543332
bbox_3: x=0.004957, y=0.004991, w=0.088984, h=0.411444
bbox_4: x=0.104629, y=0.003636, w=0.665589, h=0.134545
|
<V_OVERVIEW>
VISUAL[1]: Overview of IMG[0]
- IMG[0] shows a deep, dark-colored metal pot/pan on a stovetop burner, filled with leafy green vegetables (leaves and thick stems) sitting in clear-to-slightly-cloudy water.
- Light steam is visible above the greens, and the water surface shows small ripples/bubbles consistent with simmering/boiling.
- The interior side wall of the cookware is highly non-uniform: large irregular light-colored patches appear around much of the upper inner wall, contrasting with darker surrounding areas.
- Near the upper interior (around the wall-to-rim region), there is a noticeable ring/band of brownish-to-orange discoloration that runs along portions of the circumference.
- On the right side near the handle attachment, two round rivet heads are visible; the adjacent inner wall shows many thin, light streaks/scratch-like lines.
</V_OVERVIEW>
<V_BBOX>
VISUAL[2]: In IMG[0], four bounding boxes are drawn:
BBOX[1]: [0.188352, 0.209111, 0.510533, 0.579078] — covers the central cooking zone where greens and hot water occupy the interior base (primary food-contact region).
BBOX[2]: [0.771995, 0.166217, 0.183395, 0.543332] — highlights the right inner wall near the rivets/handle side where streaked/scratch-like lines and non-uniform surface appearance are visible.
BBOX[3]: [0.004957, 0.004991, 0.088984, 0.411444] — highlights the left inner wall region showing large light-colored patchy areas (non-uniform interior finish).
BBOX[4]: [0.104629, 0.003636, 0.665589, 0.134545] — spans the upper inner wall/rim band where a brownish-orange discoloration ring and extensive light patchiness are visible.
</V_BBOX>
<V_ZOOM>
VISUAL[3]: From the region defined by BBOX[1], a zoom is performed to obtain IMG[1],
which shows the interior base region covered by leafy greens and hot water; multiple stems and leaves rest directly on the bottom surface, while steam/haze partially softens fine details at the waterline.
VISUAL[4]: From the region defined by BBOX[2], a zoom is performed to obtain IMG[2],
which shows the right inner wall near the rivet area: the wall surface appears dark with many thin, pale, streaked/scratch-like lines; nearby, the upper wall transitions into irregular light-colored patches, and the water sits below this wall area.
VISUAL[5]: From the region defined by BBOX[3], a zoom is performed to obtain IMG[3],
which shows the left inner wall: large, irregular light-colored patchy areas appear adjacent to darker sections, with uneven edges and a mottled, non-uniform pattern; this wall region sits above the water and borders the food-contact interior.
VISUAL[6]: From the region defined by BBOX[4], a zoom is performed to obtain IMG[4],
which shows the upper inner wall/rim band: a prominent brownish-to-orange discoloration ring appears along the inner circumference, adjacent to extensive light-colored patchiness; the boundary between the ring and surrounding areas looks uneven and non-uniform, and steam is visible drifting across this region.
</V_ZOOM>
|
<OBSERVATION>
OBSERVATION[A1]: From IMG[0], I observe leafy green vegetables (leaves and stems) in hot water with visible steam, suggesting active cooking (boiling/simmering).
OBSERVATION[A2]: From IMG[0] and IMG[1], I observe that the greens and hot water are in direct contact with the interior base (food-contact surface), with stems/leaves resting on the bottom.
OBSERVATION[A3]: From IMG[0], IMG[3], and IMG[4], I observe extensive non-uniform interior wall appearance with large irregular light-colored patchy areas around the upper inner wall.
OBSERVATION[A4]: From IMG[0] and IMG[4], I observe a brownish-to-orange discoloration band/ring along the upper inner circumference (near the wall/rim region).
OBSERVATION[A5]: From IMG[0] and IMG[2], I observe many thin, pale streaks/scratch-like lines on the right inner wall near the rivet/handle side, with additional irregular light patchiness above.
OBSERVATION[A6]: From IMG[0], I observe that the abnormal-looking interior wall regions (light patchiness and brownish-orange band) are part of the same cookware that contains the cooking water and vegetables (i.e., they are adjacent to and relevant for food-contact evaluation even if some portions are above the waterline).
</OBSERVATION>
<FACT>
FACT[B1]: Based on OBSERVATION[A1], I define [FACT_FOOD_ITEMS] = 'leafy green vegetables (stems and leaves) cooked/boiled in water'.
FACT[B2]: From OBSERVATION[A3] and the appearance of a dark interior with large irregular light patchiness consistent with a non-uniform interior finish, I define [FACT_COOKWARE_TYPE] = 'coated_pan (likely nonstick-coated interior)'.
FACT[B3]: From OBSERVATION[A2], I define [FACT_CONTACT_SURFACE] = 'interior_pan_surface'.
FACT[B4]: From OBSERVATION[A3] and OBSERVATION[A5] (large irregular light patchy areas and streaked/scratch-like lines on the interior), I set [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true'.
FACT[B5]: From OBSERVATION[A4] (brownish-to-orange discoloration ring on the upper inner circumference) and your instruction for this sample, I set [FACT_SURFACE_DEFECT_RUST] = 'true'.
FACT[B6]: From OBSERVATION[A3], OBSERVATION[A4], and OBSERVATION[A5], I set [FACT_SURFACE_DEFECT_RESIDUE_OR_STAINING] = 'true' to capture visible discoloration/non-uniform staining regardless of cause.
FACT[B7]: Even if any doneness uncertainty existed, by [EXTERNAL_CONTEXT_1] I define [FACT_FOOD_CONSUMPTION_STATE] = 'properly_cooked' at the time of eating.
FACT[B8]: Because this is a single food category (greens), I define [FACT_MULTI_ITEM_CONSUMPTION] = 'single_item'.
FACT[B9]: Because the food and cooking water are in direct contact with the interior surface (FACT[B3]) and that surface is treated as compromised (FACT[B4] and FACT[B5]), I set [FACT_FOOD_DIRECT_CONTACT_UNSAFE_AREA] = 'true'.
FACT[B10]: Since at least one food-contact-relevant surface condition is treated as unsafe (FACT[B4] and FACT[B5]), I define [FACT_ANY_UNSAFE_SURFACE] = 'true'.
</FACT>
<ANALYSIS>
ANALYSIS[C1]: Given [FACT_CONTACT_SURFACE] = 'interior_pan_surface' (FACT[B3]) and [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true' (FACT[B4]), [KNOWLEDGE_1] supports that food-contact surfaces must be smooth and free of imperfections; the observed non-uniform, patchy, streaked condition is not consistent with that requirement.
ANALYSIS[C2]: Given [FACT_SURFACE_DEFECT_RUST] = 'true' (FACT[B5]), [KNOWLEDGE_3] supports that food-contact surfaces should be in good repair and free of corrosion; therefore, a corrosion/rust condition on cookware used for cooking conflicts with food-contact equipment requirements.
ANALYSIS[C3]: Given [FACT_COOKWARE_TYPE] = 'coated_pan (likely nonstick-coated interior)' (FACT[B2]) and [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true' (FACT[B4]), [KNOWLEDGE_4] supports that non-stick cookware with damaged coating should not be used because material from the damaged coating can contaminate food during cooking.
ANALYSIS[C4]: Given [FACT_FOOD_DIRECT_CONTACT_UNSAFE_AREA] = 'true' (FACT[B9]) and [FACT_FOOD_CONSUMPTION_STATE] = 'properly_cooked' (FACT[B7], per [EXTERNAL_CONTEXT_1]), the main risk driver remains the direct cooking contact with a compromised food-contact surface rather than undercooking.
ANALYSIS[C5]: Applying the dataset “unsafe dominates” rule: since [FACT_ANY_UNSAFE_SURFACE] = 'true' (FACT[B10]), the dish-level consumption recommendation is negative regardless of the single-item nature of the food (FACT[B8]).
</ANALYSIS>
<SYNTHESIS & DECISION>
SYNTHESIS[D1]: Combining ANALYSIS[C1] through ANALYSIS[C5], the greens were cooked in direct contact (including via boiling water) with an interior cookware surface that is treated as non-conforming due to visible deterioration and a rust/corrosion condition, and this conclusion is not changed by assuming the food is properly cooked ([EXTERNAL_CONTEXT_1]).
DECISION[D2]: Therefore, for this sample, the statement 'The food is recommended for consumption.' is FALSE, because Phase C concludes that the food-contact cooking surface is not recommended for use under food-contact surface requirements and damaged non-stick cookware guidance, while the food was cooked in direct contact with that compromised surface.
</SYNTHESIS & DECISION>
|
[FACT_FOOD_ITEMS]: 'leafy green vegetables (stems and leaves) cooked/boiled in water'
[FACT_COOKWARE_TYPE]: 'coated_pan (likely nonstick-coated interior)'
[FACT_CONTACT_SURFACE]: 'interior_pan_surface'
[FACT_SURFACE_DEFECT_COATING_DAMAGE]: 'true'
[FACT_SURFACE_DEFECT_RUST]: 'true'
[FACT_SURFACE_DEFECT_RESIDUE_OR_STAINING]: 'true'
[FACT_FOOD_CONSUMPTION_STATE]: 'properly_cooked'
[FACT_MULTI_ITEM_CONSUMPTION]: 'single_item'
[FACT_FOOD_DIRECT_CONTACT_UNSAFE_AREA]: 'true'
[FACT_ANY_UNSAFE_SURFACE]: 'true'
|
Id: [KNOWLEDGE_1]:
Source: https://www.fda.gov/media/164194/download?attachment=
Evidence: FDA Food Code 2022 (Section 4-202.11) states multiuse food-contact surfaces must be smooth and free of breaks/open seams/cracks/chips/pits and similar imperfections.
Id: [KNOWLEDGE_3]:
Source: https://www.floridahealth.gov/environmental-health/food-safety-and-sanitation/_documents/2018Ch.64E-11.pdf
Evidence: Florida’s food hygiene standards specify food-contact surfaces must be smooth, in good repair, and free of breaks and corrosion (and related defects), supporting that corrosion/rust is not acceptable on food-contact equipment.
Id: [KNOWLEDGE_4]:
Source: https://www.sfa.gov.sg/food-safety-tips/food-risk-concerns/risk-at-a-glance/safe-practices-for-non-stick-pans
Evidence: Singapore Food Agency advises damaged non-stick pans should not be used because the damaged coating can contaminate food during cooking.
|
||
images/p6.png
|
cot/p6.png
|
The food is recommended for consumption (True/False)
|
Id: [EXTERNAL_CONTEXT_1]
Content: If the food is raw or uncooked, evaluate it as if properly cooked.
Id: [EXTERNAL_CONTEXT_2]
Content: If the image contains two or more different food items, assume that they will be consumed properly and appropriately (e.g., prepared correctly, cooked if needed, and combined in a typical safe manner).
|
false
|
1
|
bbox_1: x=0.256620, y=0.334566, w=0.406625, h=0.329020
bbox_2: x=0.141327, y=0.040665, w=0.328523, h=0.266174
bbox_3: x=0.055787, y=0.000000, w=0.622353, h=0.502550
bbox_4: x=0.076902, y=0.750000, w=0.500491, h=0.223684
|
<V_OVERVIEW>
VISUAL[1]: Overview of IMG[0] shows a dark frying pan on a stovetop, containing a large amount of pale shredded meat in a shallow layer of clear-to-slightly-cloudy liquid. Small bubbles are visible along the liquid near the meat, suggesting simmering/heating. The interior surface of the pan appears non-uniform: there is a prominent scratched-looking zone on the upper-left interior base, and there are scattered light-colored patchy areas along the inner wall and near the rim. The lower outer side of the pan shows broad brownish discoloration.
</V_OVERVIEW>
<V_BBOX>
VISUAL[2]: In IMG[0], four bounding boxes are drawn:
BBOX[1]: [0.256620, 0.334566, 0.406625, 0.329020] — covers the central region of shredded meat sitting in liquid (primary food area).
BBOX[2]: [0.141327, 0.040665, 0.328523, 0.266174] — highlights an upper-left interior base region with many thin bright scratch-like lines and exposed-looking surface.
BBOX[3]: [0.055787, 0.000000, 0.622353, 0.502550] — spans a large upper/left-to-center region including inner wall/rim and adjacent interior base where non-uniform wall patchiness is visible near the food.
BBOX[4]: [0.076902, 0.750000, 0.500491, 0.223684] — covers the lower exterior side region of the pan (outer wall area) with heavy brownish discoloration.
</V_BBOX>
<V_ZOOM>
VISUAL[3]: From the region defined by BBOX[1], a zoom is performed to obtain IMG[1], which shows shredded meat pieces (fibrous strands and chunks) piled across the interior base. The meat appears pale beige-pink with moist texture, and liquid gathers around the edges with a few small bubbles. The meat rests directly on the interior base surface (food-contact area).
VISUAL[4]: From the region defined by BBOX[2], a zoom is performed to obtain IMG[2], which shows the upper-left interior base. The surface displays a dense network of thin, bright scratch-like lines crossing a greyish, non-uniform background. This patch is largely exposed (little to no meat directly covering it), though liquid is present nearby on the base.
VISUAL[5]: From the region defined by BBOX[3], a zoom is performed to obtain IMG[3], which shows the upper interior wall/rim region adjacent to the food. Along the inner wall and near the rim, irregular light-colored patchy areas interrupt the darker surface, with uneven edges and a mottled appearance. Some of these patchy areas sit above the liquid line, while the meat and liquid occupy the lower adjacent interior.
VISUAL[6]: From the region defined by BBOX[4], a zoom is performed to obtain IMG[4], which shows the lower exterior side of the pan. The outer wall appears heavily discolored with broad brownish and darker patches and a rough-looking, uneven pattern. No food or liquid contacts this exterior region.
</V_ZOOM>
|
<OBSERVATION>
OBSERVATION[A1]: From IMG[0] and IMG[1], I observe shredded meat in a shallow liquid inside a frying pan, with small bubbles indicating heating/simmering.
OBSERVATION[A2]: From IMG[1], I observe the meat rests directly on the interior base surface (direct food-contact with the cooking surface, with liquid also contacting the base).
OBSERVATION[A3]: From IMG[2], I observe a large exposed interior-base patch with dense bright scratch-like lines and a grey, non-uniform surface appearance.
OBSERVATION[A4]: From IMG[3], I observe irregular light-colored patchy areas along the upper inner wall/rim with uneven edges and mottled non-uniformity near the food region.
OBSERVATION[A5]: From IMG[4], I observe heavy brownish discoloration and patchy uneven appearance on the lower exterior side wall of the pan.
OBSERVATION[A6]: From IMG[0], I observe that the interior-wall patchiness and the scratched interior-base patch are part of the same cookware used to heat the meat and liquid (food-contact relevance is tied to the interior base/wall where cooking occurs).
</OBSERVATION>
<FACT>
FACT[B1]: Based on OBSERVATION[A1], I define [FACT_FOOD_ITEMS] = 'shredded meat heated/cooked in liquid'.
FACT[B2]: From the pan form and the dark interior cooking surface in OBSERVATION[A1], I define [FACT_COOKWARE_TYPE] = 'coated_pan'.
FACT[B3]: From OBSERVATION[A2], I define [FACT_CONTACT_SURFACE] = 'interior_pan_surface (base_and_lower_wall)'.
FACT[B4]: From OBSERVATION[A3] (dense scratch-like lines and non-uniform interior base) and OBSERVATION[A4] (patchy non-uniform inner wall/rim), I set [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true'.
FACT[B5]: From OBSERVATION[A5] (heavy brownish patchiness on the exterior side) and your instruction for this sample, I set [FACT_SURFACE_DEFECT_RUST] = 'true'.
FACT[B6]: To localize the corrosion-like condition, I define [FACT_SURFACE_DEFECT_RUST_LOCATION] = 'exterior_side_wall (lower_outer_wall)'.
FACT[B7]: From OBSERVATION[A4] and OBSERVATION[A5], I set [FACT_SURFACE_DEFECT_RESIDUE_OR_STAINING] = 'true' to capture visible discoloration/patchiness regardless of cause.
FACT[B8]: Even if doneness is not fully verifiable visually, by [EXTERNAL_CONTEXT_1] I define [FACT_FOOD_CONSUMPTION_STATE] = 'properly_cooked' at the time of eating.
FACT[B9]: Because this sample shows a single primary food item, I define [FACT_MULTI_ITEM_CONSUMPTION] = 'single_item'.
FACT[B10]: Because the food/liquid is in contact with the interior cooking surface (FACT[B3]) and that surface is treated as compromised due to finish deterioration (FACT[B4]), I set [FACT_FOOD_DIRECT_CONTACT_UNSAFE_AREA] = 'true'.
FACT[B11]: Since at least one relevant unsafe surface condition is present (FACT[B4]) and corrosion is also asserted (FACT[B5]), I define [FACT_ANY_UNSAFE_SURFACE] = 'true'.
</FACT>
<ANALYSIS>
ANALYSIS[C1]: Given [FACT_CONTACT_SURFACE] = 'interior_pan_surface (base_and_lower_wall)' (FACT[B3]) and [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true' (FACT[B4]), [KNOWLEDGE_1] and [KNOWLEDGE_2] support that food-contact surfaces must be smooth, easily cleanable, and maintained free of chips/pits/cracks and similar imperfections; the identified interior condition is treated as non-conforming for food-contact use.
ANALYSIS[C2]: Given [FACT_COOKWARE_TYPE] = 'coated_pan' (FACT[B2]) and [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true' (FACT[B4]), [KNOWLEDGE_3] supports that damaged non-stick/coated cookware should not continue to be used because deterioration can lead to contamination of food.
ANALYSIS[C3]: Given [FACT_SURFACE_DEFECT_RUST] = 'true' (FACT[B5]) and [FACT_SURFACE_DEFECT_RUST_LOCATION] = 'exterior_side_wall (lower_outer_wall)' (FACT[B6]), [KNOWLEDGE_2] supports that equipment surfaces should be maintained in good repair and free of corrosion-related defects; the cookware is treated as poorly maintained in this sample.
ANALYSIS[C4]: Given [FACT_FOOD_DIRECT_CONTACT_UNSAFE_AREA] = 'true' (FACT[B10]) and [FACT_FOOD_CONSUMPTION_STATE] = 'properly_cooked' (FACT[B8], per [EXTERNAL_CONTEXT_1]), the core concern remains direct cooking contact with a compromised food-contact surface rather than doneness.
ANALYSIS[C5]: Applying the dataset “unsafe dominates” rule: since [FACT_ANY_UNSAFE_SURFACE] = 'true' (FACT[B11]), the dish-level consumption recommendation is negative.
</ANALYSIS>
<SYNTHESIS & DECISION>
SYNTHESIS[D1]: Combining ANALYSIS[C1] through ANALYSIS[C5], the meat/liquid was heated in direct contact with an interior food-contact surface that is treated as compromised due to visible finish deterioration, and the cookware also exhibits a corrosion/rust condition as asserted by the annotator requirement. These conditions conflict with food-contact surface condition requirements and coated-cookware usage guidance.
DECISION[D2]: Therefore, for this sample, the statement 'The food is recommended for consumption.' is FALSE, because Phase C concludes the cooking surface condition is not recommended for food-contact use while the food was cooked in direct contact with that compromised surface.
</SYNTHESIS & DECISION>
|
[FACT_FOOD_ITEMS]: 'shredded meat heated/cooked in liquid'
[FACT_COOKWARE_TYPE]: 'coated_pan'
[FACT_CONTACT_SURFACE]: 'interior_pan_surface (base_and_lower_wall)'
[FACT_SURFACE_DEFECT_COATING_DAMAGE]: 'true'
[FACT_SURFACE_DEFECT_RUST]: 'true'
[FACT_SURFACE_DEFECT_RUST_LOCATION]: 'exterior_side_wall (lower_outer_wall)'
[FACT_SURFACE_DEFECT_RESIDUE_OR_STAINING]: 'true'
[FACT_FOOD_CONSUMPTION_STATE]: 'properly_cooked'
[FACT_MULTI_ITEM_CONSUMPTION]: 'single_item'
[FACT_FOOD_DIRECT_CONTACT_UNSAFE_AREA]: 'true'
[FACT_ANY_UNSAFE_SURFACE]: 'true'
|
Id: [KNOWLEDGE_1]:
Source: https://www.fda.gov/media/164194/download?attachment=
Evidence: FDA Food Code (Food equipment design/condition) states multiuse food-contact surfaces must be smooth and free of breaks/open seams/cracks/chips/pits and similar imperfections, supporting that deteriorated/scratched food-contact surfaces are not acceptable.
Id: [KNOWLEDGE_2]:
Source: https://www.floridahealth.gov/environmental-health/food-safety-and-sanitation/_documents/Chapter_64E_11.pdf
Evidence: Florida food hygiene requirements specify food-contact surfaces must be smooth, easily cleanable, and maintained in good repair (including being free of damage such as cracks/chips/pits and related defects), supporting that deteriorated/corroded equipment is not appropriate for food-contact use.
Id: [KNOWLEDGE_3]:
Source: https://www.sfa.gov.sg/food-safety-tips/food-risk-concerns/risk-at-a-glance/safe-practices-for-non-stick-pans
Evidence: Singapore Food Agency advises against using damaged non-stick cookware and recommends replacement when coatings visibly deteriorate, noting damaged coating can contaminate food during cooking.
|
||
images/p7.png
|
cot/p7.png
|
The food is recommended for consumption (True/False)
|
Id: [EXTERNAL_CONTEXT_1]
Content: If the food is raw or uncooked, evaluate it as if properly cooked.
Id: [EXTERNAL_CONTEXT_2]
Content: If the image contains two or more different food items, assume that they will be consumed properly and appropriately (e.g., prepared correctly, cooked if needed, and combined in a typical safe manner).
|
false
|
1
|
bbox_1: x=0.066751, y=0.424880, w=0.630982, h=0.562011
bbox_2: x=0.008816, y=0.060697, w=0.098237, h=0.370927
bbox_3: x=0.744332, y=0.386663, w=0.222922, h=0.613337
bbox_4: x=0.144836, y=0.121394, w=0.450882, h=0.285501
|
<V_OVERVIEW>
VISUAL[1]: Overview of IMG[0] shows a dark cooking pot/pan containing many off-white cubed pieces (tofu-like) in hot liquid. Steam/haze is visible above the liquid. The interior wall and rim region appear highly non-uniform: there are many thin light scratch-like lines on the dark surface, and on the right inner wall there is a broad irregular light-colored patchy band contrasting with the darker surrounding wall. The liquid level sits below the rim, with cubes clustered across the lower interior.
</V_OVERVIEW>
<V_BBOX>
VISUAL[2]: In IMG[0], four bounding boxes are drawn:
BBOX[1]: [0.066751, 0.424880, 0.630982, 0.562011] — covers the central food zone where cubed pieces sit in hot liquid (primary food-contact region).
BBOX[2]: [0.008816, 0.060697, 0.098237, 0.370927] — highlights a left-side vertical strip along the inner wall/rim region (non-uniform wall surface area).
BBOX[3]: [0.744332, 0.386663, 0.222922, 0.613337] — spans the right inner wall/rim region where a large irregular light-colored patchy band is visible.
BBOX[4]: [0.144836, 0.121394, 0.450882, 0.285501] — covers a wide upper interior band above the food where scratch-like lines and non-uniform dark surface are visible under steam/haze.
</V_BBOX>
<V_ZOOM>
VISUAL[3]: From the region defined by BBOX[1], a zoom is performed to obtain IMG[1], which shows the interior base covered by many off-white cubes sitting in hot liquid. The cubes have flat faces and sharp edges, packed closely together; the liquid surface is slightly cloudy near the cubes, and a small bubble cluster is visible near the middle-right of the food area. The cubes and liquid occupy the interior base (food-contact area).
VISUAL[4]: From the region defined by BBOX[2], a zoom is performed to obtain IMG[2], which shows the left inner wall/rim strip. The dark wall surface shows multiple thin light scratch-like lines and scattered lighter patches; this region sits above the liquid line, with steam/haze partially softening the contrast near the top edge.
VISUAL[5]: From the region defined by BBOX[3], a zoom is performed to obtain IMG[3], which shows the right inner wall/rim. A broad, irregular light-colored patchy band with jagged boundaries interrupts the darker wall surface; below it, the wall transitions toward the liquid/food area. The tofu cubes sit lower and close to this wall region, with liquid between the cubes and the wall.
VISUAL[6]: From the region defined by BBOX[4], a zoom is performed to obtain IMG[4], which shows the upper interior band above the food. The dark surface displays many overlapping thin light scratch-like lines and uneven tone; steam/haze is visible across this area, and no food is placed directly on this upper band (food remains below in the liquid).
</V_ZOOM>
|
<OBSERVATION>
OBSERVATION[A1]: From IMG[0] and IMG[1], I observe many off-white cubes in hot liquid with visible steam/haze, indicating active heating/boiling conditions.
OBSERVATION[A2]: From IMG[1], I observe the cubes and liquid occupy the interior base, indicating direct contact between food/liquid and the cookware’s interior food-contact surface during cooking.
OBSERVATION[A3]: From IMG[2] and IMG[4], I observe dense thin light scratch-like lines across the dark interior surface in the upper interior band and left wall area.
OBSERVATION[A4]: From IMG[3], I observe a broad irregular light-colored patchy band along the right inner wall/rim with jagged boundaries against darker surrounding wall surface.
OBSERVATION[A5]: From IMG[3], I observe the right wall patchy band is adjacent to the liquid/food zone (cubes sit lower with liquid between cubes and the wall).
</OBSERVATION>
<FACT>
FACT[B1]: Based on OBSERVATION[A1], I define [FACT_FOOD_ITEMS] = 'cubed tofu (or tofu-like cubes) cooked/boiled in liquid'.
FACT[B2]: From the cookware form and the dark interior surface in OBSERVATION[A1], I define [FACT_COOKWARE_TYPE] = 'coated_pot' (exact coating/material is not fully verifiable from the image alone).
FACT[B3]: From OBSERVATION[A2] and OBSERVATION[A5], I define [FACT_CONTACT_SURFACE] = 'interior_pot_surface (base_and_lower_wall)'.
FACT[B4]: From OBSERVATION[A3] (dense scratch-like lines) and OBSERVATION[A4] (large irregular light patchy band on the inner wall), I set [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true' to represent visible deterioration/wear of the interior finish on food-adjacent areas (interpretation occurs here in Phase B).
FACT[B5]: From OBSERVATION[A4] (irregular patchy band and strong non-uniform discoloration on the inner wall) and your annotator requirement for this sample, I set [FACT_SURFACE_DEFECT_RUST] = 'true'.
FACT[B6]: From OBSERVATION[A4], I set [FACT_SURFACE_DEFECT_RESIDUE_OR_STAINING] = 'true' to capture visible patchy discoloration/non-uniform surface condition regardless of cause.
FACT[B7]: By [EXTERNAL_CONTEXT_1], I define [FACT_FOOD_CONSUMPTION_STATE] = 'properly_cooked' at the time of eating.
FACT[B8]: Because this sample shows one primary food type (tofu cubes), I define [FACT_MULTI_ITEM_CONSUMPTION] = 'single_item'.
FACT[B9]: Because the food/liquid is in direct contact with the interior surface (FACT[B3]) and the food-adjacent surface is treated as compromised (FACT[B4] and FACT[B5]), I set [FACT_FOOD_DIRECT_CONTACT_UNSAFE_AREA] = 'true'.
FACT[B10]: Since at least one unsafe surface condition is present (FACT[B4] and FACT[B5]), I define [FACT_ANY_UNSAFE_SURFACE] = 'true'.
</FACT>
<ANALYSIS>
ANALYSIS[C1]: Given [FACT_CONTACT_SURFACE] = 'interior_pot_surface (base_and_lower_wall)' (FACT[B3]) and [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true' (FACT[B4]), [KNOWLEDGE_1] and [KNOWLEDGE_2] support that food-contact surfaces must be smooth, durable, and readily cleanable, and maintained free of damage such as chips/pits/cracks and similar imperfections; therefore the interior condition is treated as non-conforming for food-contact use.
ANALYSIS[C2]: Given [FACT_SURFACE_DEFECT_RUST] = 'true' (FACT[B5]), [KNOWLEDGE_2] supports that food-contact equipment must be maintained in good repair and not exhibit corrosion-related defects; therefore the cookware condition is treated as unsuitable for food-contact cooking.
ANALYSIS[C3]: Given [FACT_COOKWARE_TYPE] = 'coated_pot' (FACT[B2]) and [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true' (FACT[B4]), [KNOWLEDGE_3] supports replacing cookware when coated/non-stick surfaces visibly deteriorate, because damaged coatings can contaminate food during cooking.
ANALYSIS[C4]: Given [FACT_FOOD_DIRECT_CONTACT_UNSAFE_AREA] = 'true' (FACT[B9]) and [FACT_FOOD_CONSUMPTION_STATE] = 'properly_cooked' (FACT[B7], per [EXTERNAL_CONTEXT_1]), the concern persists because the risk driver is the compromised food-contact surface rather than doneness.
ANALYSIS[C5]: Applying the dataset “unsafe dominates” rule: since [FACT_ANY_UNSAFE_SURFACE] = 'true' (FACT[B10]), the dish-level consumption recommendation is negative.
</ANALYSIS>
<SYNTHESIS & DECISION>
SYNTHESIS[D1]: Combining ANALYSIS[C1] through ANALYSIS[C5], the tofu cubes/liquid were cooked in direct contact with an interior food-contact surface that is treated as compromised due to visible finish deterioration and an asserted rust/corrosion condition, which conflicts with food-contact surface condition requirements and coated-cookware guidance.
DECISION[D2]: Therefore, for this sample, the statement 'The food is recommended for consumption.' is FALSE, because Phase C concludes the cooking surface condition is not recommended for food-contact use while the food was cooked in direct contact with that compromised surface.
</SYNTHESIS & DECISION>
|
[FACT_FOOD_ITEMS]: 'cubed tofu (or tofu-like cubes) cooked/boiled in liquid'
[FACT_COOKWARE_TYPE]: 'coated_pot'
[FACT_CONTACT_SURFACE]: 'interior_pot_surface (base_and_lower_wall)'
[FACT_SURFACE_DEFECT_COATING_DAMAGE]: 'true'
[FACT_SURFACE_DEFECT_RUST]: 'true'
[FACT_SURFACE_DEFECT_RESIDUE_OR_STAINING]: 'true'
[FACT_FOOD_CONSUMPTION_STATE]: 'properly_cooked'
[FACT_MULTI_ITEM_CONSUMPTION]: 'single_item'
[FACT_FOOD_DIRECT_CONTACT_UNSAFE_AREA]: 'true'
[FACT_ANY_UNSAFE_SURFACE]: 'true'
|
Id: [KNOWLEDGE_1]:
Source: https://www.fda.gov/media/164194/download?attachment=
Evidence: FDA Food Code (e.g., §4-202.11) requires multiuse food-contact surfaces to be smooth and free of breaks/open seams/cracks/chips/pits and similar imperfections, supporting that damaged surfaces are not acceptable for food-contact use.
Id: [KNOWLEDGE_2]:
Source: https://www.floridahealth.gov/environmental-health/food-safety-and-sanitation/_documents/Chapter_64E_11.pdf
Evidence: Florida food hygiene requirements for food-service equipment specify food-contact surfaces must be smooth, easily cleanable, and maintained in good repair (including being free of corrosion and damage such as cracks/chips/pits and similar imperfections).
Id: [KNOWLEDGE_3]:
Source: https://www.sfa.gov.sg/food-safety-tips/food-risk-concerns/risk-at-a-glance/safe-practices-for-non-stick-pans
Evidence: Singapore Food Agency advises not to use damaged non-stick/coated cookware and recommends replacement when coatings visibly deteriorate (e.g., extensive scratching/peeling/flaking/chipping), noting damaged coatings can contaminate food during cooking.
|
||
images/p8.png
|
cot/p8.png
|
The food is recommended for consumption (True/False)
|
Id: [EXTERNAL_CONTEXT_1]
Content: If the food is raw or uncooked, evaluate it as if properly cooked.
Id: [EXTERNAL_CONTEXT_2]
Content: If the image contains two or more different food items, assume that they will be consumed properly and appropriately (e.g., prepared correctly, cooked if needed, and combined in a typical safe manner).
|
false
|
1
|
bbox_1: x=0.784387, y=0.337510, w=0.152416, h=0.641639
bbox_2: x=0.154895, y=0.037089, w=0.251549, h=0.341218
bbox_3: x=0.479554, y=0.007418, w=0.166047, h=0.189154
bbox_4: x=0.163569, y=0.526663, w=0.473358, h=0.400561
|
<V_OVERVIEW>
VISUAL[1]: Overview of IMG[0]
- IMG[0] shows a dark frying pan on a stovetop with multiple orange-pink shrimp clustered across the lower half of the interior.
- A light steam/haze is visible over the pan, and the shrimp sit in a shallow layer of hot liquid near the bottom.
- The interior surface of the pan looks non-uniform, especially along the upper half: there are many thin, light scratch-like lines and scattered lighter patchy areas on the dark background.
- On the right side near two visible rivet heads, the inner wall has a large irregular light-colored patchy region with jagged edges; adjacent areas show streaked/scraped-looking texture.
</V_OVERVIEW>
<V_BBOX>
VISUAL[2]: Bounding box definitions on IMG[0]
BBOX[1]: [0.784387, 0.337510, 0.152416, 0.641639] — covers the right inner wall near the rivets/handle side where a large light-colored patchy area and streaked lines appear.
BBOX[2]: [0.154895, 0.037089, 0.251549, 0.341218] — highlights the upper-left interior surface where dense scratch-like lines are visible on the dark coating.
BBOX[3]: [0.479554, 0.007418, 0.166047, 0.189154] — highlights a smaller upper-central interior patch with additional scratch-like marks and non-uniform tone.
BBOX[4]: [0.163569, 0.526663, 0.473358, 0.400561] — covers the central shrimp cluster and the hot-liquid region where food rests in the pan (primary food-contact zone).
</V_BBOX>
<V_ZOOM>
VISUAL[3]: From the region defined by BBOX[1], a zoom is performed to obtain IMG[1],
which shows the right inner wall near the rivet area: a broad irregular light-colored patch interrupts the darker surface, with jagged boundaries and a scraped/streaked-looking texture nearby. This region is adjacent to the lower liquid/food zone.
VISUAL[4]: From the region defined by BBOX[2], a zoom is performed to obtain IMG[2],
which shows the upper-left interior surface: a dense network of thin, light scratch-like lines crosses a dark grey background, producing a heavily streaked, non-uniform appearance. No shrimp are placed directly on this upper band in the zoomed view.
VISUAL[5]: From the region defined by BBOX[3], a zoom is performed to obtain IMG[3],
which shows an upper-central interior patch with additional fine scratch-like lines and uneven light/dark tones. Steam/haze partially softens contrast, but the surface still appears non-uniform rather than uniformly dark.
VISUAL[6]: From the region defined by BBOX[4], a zoom is performed to obtain IMG[4],
which shows several shrimp resting in the lower interior region in contact with hot liquid; the shrimp cluster covers much of the base, with only limited glimpses of the dark underlying surface visible between shrimp.
</V_ZOOM>
|
<OBSERVATION>
OBSERVATION[A1]: From IMG[0] and IMG[4], I observe multiple shrimp in a shallow hot liquid with visible steam/haze, indicating active heating/boiling/simmering.
OBSERVATION[A2]: From IMG[4], I observe the shrimp and hot liquid occupy the lower interior and rest directly on/against the interior base region (direct food/liquid contact with the cookware’s food-contact surface).
OBSERVATION[A3]: From IMG[2] and IMG[3], I observe many thin, light scratch-like lines and a streaked, non-uniform interior appearance across upper interior regions.
OBSERVATION[A4]: From IMG[1], I observe a large irregular light-colored patchy area on the right inner wall near the rivets, with jagged edges and scraped/streaked-looking texture adjacent to the lower cooking zone.
OBSERVATION[A5]: From IMG[1], the right-wall patchy region shows discoloration/patchiness, but the visual evidence alone does not uniquely isolate a single cause (it appears as non-uniform light/dark surface condition).
</OBSERVATION>
<FACT>
FACT[B1]: Based on OBSERVATION[A1], I define [FACT_FOOD_ITEMS] = 'shrimp cooked/heated in hot liquid in the pan'.
FACT[B2]: From OBSERVATION[A3]–OBSERVATION[A4] (dark interior with extensive scratch-like lines and irregular light patchiness), I define [FACT_COOKWARE_TYPE] = 'coated_pan (likely nonstick-coated interior)'.
FACT[B3]: From OBSERVATION[A2], I define [FACT_CONTACT_SURFACE] = 'interior_pan_surface (base_and_lower_wall)'.
FACT[B4]: From OBSERVATION[A3] (dense scratch-like lines) and OBSERVATION[A4] (large irregular patchy region on the inner wall), I set [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true'.
FACT[B5]: From OBSERVATION[A5] and your instruction for this sample, I set [FACT_SURFACE_DEFECT_RUST] = 'uncertain' (the surface shows discoloration/patchiness but is not visually definitive for rust in this image alone).
FACT[B6]: From OBSERVATION[A4]–OBSERVATION[A5], I set [FACT_SURFACE_DEFECT_RESIDUE_OR_STAINING] = 'true' to represent visible patchy discoloration/non-uniform surface condition regardless of cause.
FACT[B7]: By [EXTERNAL_CONTEXT_1], I define [FACT_FOOD_CONSUMPTION_STATE] = 'properly_cooked' at the time of eating.
FACT[B8]: Because the image shows a single primary food item (shrimp), I define [FACT_MULTI_ITEM_CONSUMPTION] = 'single_item'.
FACT[B9]: Because the shrimp/hot liquid are in direct contact with the interior cooking surface (FACT[B3]) and that surface is treated as compromised by finish deterioration (FACT[B4]), I set [FACT_FOOD_DIRECT_CONTACT_UNSAFE_AREA] = 'true'.
FACT[B10]: Since [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true' (FACT[B4]), I define [FACT_ANY_UNSAFE_SURFACE] = 'true'.
</FACT>
<ANALYSIS>
ANALYSIS[C1]: Given [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true' (FACT[B4]) on [FACT_CONTACT_SURFACE] = 'interior_pan_surface (base_and_lower_wall)' (FACT[B3]), [KNOWLEDGE_1] and [KNOWLEDGE_2] support that food-contact surfaces must be smooth and free of cracks/chips/pits and similar imperfections; the identified surface condition is therefore treated as non-conforming for food-contact cooking.
ANALYSIS[C2]: Given [FACT_COOKWARE_TYPE] = 'coated_pan (likely nonstick-coated interior)' (FACT[B2]) together with [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true' (FACT[B4]), [KNOWLEDGE_3] supports avoiding use of non-stick pans when the coating is damaged because contamination of food can occur.
ANALYSIS[C3]: Given [FACT_SURFACE_DEFECT_RUST] = 'uncertain' (FACT[B5]) but [FACT_SURFACE_DEFECT_RESIDUE_OR_STAINING] = 'true' (FACT[B6]) and [FACT_ANY_UNSAFE_SURFACE] = 'true' (FACT[B10]), the recommendation outcome remains negative because the decision already follows from the coating-damage pathway in ANALYSIS[C2] and the general food-contact surface requirements in ANALYSIS[C1].
ANALYSIS[C4]: Given [FACT_FOOD_DIRECT_CONTACT_UNSAFE_AREA] = 'true' (FACT[B9]) and [FACT_FOOD_CONSUMPTION_STATE] = 'properly_cooked' (FACT[B7], per [EXTERNAL_CONTEXT_1]), the concern persists because the dominant risk driver is the compromised food-contact cooking surface rather than doneness.
</ANALYSIS>
<SYNTHESIS & DECISION>
SYNTHESIS[D1]: Combining ANALYSIS[C1] through ANALYSIS[C4], the shrimp were cooked in direct contact (including via hot liquid contact) with an interior food-contact surface treated as compromised due to extensive scratching and irregular patchy interior condition; the rust condition is not confirmed (uncertain) but is not required for the negative conclusion.
DECISION[D2]: Therefore, for this sample, the statement 'The food is recommended for consumption.' is FALSE, because Phase C concludes the food-contact cooking surface is not recommended for use (general food-contact surface requirements and damaged non-stick/coated cookware guidance) while the food was cooked in direct contact with that compromised surface.
</SYNTHESIS & DECISION>
|
[FACT_FOOD_ITEMS]: 'shrimp cooked/heated in hot liquid in the pan'
[FACT_COOKWARE_TYPE]: 'coated_pan (likely nonstick-coated interior)'
[FACT_CONTACT_SURFACE]: 'interior_pan_surface (base_and_lower_wall)'
[FACT_SURFACE_DEFECT_COATING_DAMAGE]: 'true'
[FACT_SURFACE_DEFECT_RUST]: 'uncertain'
[FACT_SURFACE_DEFECT_RESIDUE_OR_STAINING]: 'true'
[FACT_FOOD_CONSUMPTION_STATE]: 'properly_cooked'
[FACT_MULTI_ITEM_CONSUMPTION]: 'single_item'
[FACT_FOOD_DIRECT_CONTACT_UNSAFE_AREA]: 'true'
[FACT_ANY_UNSAFE_SURFACE]: 'true'
|
Id: [KNOWLEDGE_1]:
Source: https://www.fda.gov/media/164194/download?attachment=
Evidence: FDA Food Code 2022 §4-202.11 states multiuse food-contact surfaces shall be smooth and free of breaks/open seams/cracks/chips/pits and similar imperfections, supporting that heavily scratched/imperfection-like food-contact surfaces are not acceptable.
Id: [KNOWLEDGE_2]:
Source: https://www.floridahealth.gov/environmental-health/food-safety-and-sanitation/_documents/Chapter_64E_11.pdf
Evidence: Florida’s Chapter 64E-11 specifies food-contact surfaces shall be easily cleanable, smooth, and free of breaks/open seams/cracks/chips/pits and similar imperfections, reinforcing the same equipment-surface condition requirement.
Id: [KNOWLEDGE_3]:
Source: https://www.sfa.gov.sg/food-safety-tips/food-risk-concerns/risk-at-a-glance/safe-practices-for-non-stick-pans
Evidence: Singapore Food Agency states damaged non-stick pans should not be used and notes that when the coating is damaged (e.g., abrasion/scratching), contaminants can migrate into food; it also recommends replacing cookware when coatings visibly deteriorate (excessive scratches/peeling/flaking/chipping).
|
||
images/p9.png
|
cot/p9.png
|
The food is recommended for consumption (True/False)
|
Id: [EXTERNAL_CONTEXT_1]
Content: If the food is raw or uncooked, evaluate it as if properly cooked.
Id: [EXTERNAL_CONTEXT_2]
Content: If the image contains two or more different food items, assume that they will be consumed properly and appropriately (e.g., prepared correctly, cooked if needed, and combined in a typical safe manner).
|
false
|
1
|
bbox_1: x=0.206508, y=0.312655, w=0.480601, h=0.632754
bbox_2: x=0.003755, y=0.007444, w=0.210263, h=0.297767
bbox_3: x=0.222778, y=0.009926, w=0.401752, h=0.188586
bbox_4: x=0.813517, y=0.598015, w=0.127660, h=0.401985
|
<V_OVERVIEW>
VISUAL[1]: Overview of IMG[0] shows a dark frying pan/wok containing many green broccoli florets. Steam/haze is visible, especially toward the right side. The broccoli occupies most of the interior base area. Along the upper inner wall/rim, the dark surface is interrupted by large irregular light-colored patches with jagged boundaries, and a darker-to-brownish band is visible along parts of the upper inner circumference. On the right inner wall near the handle side, the surface shows dense thin light streaks/scratch-like lines and additional irregular light patchiness.
</V_OVERVIEW>
<V_BBOX>
VISUAL[2]: In IMG[0], four bounding boxes are drawn:
BBOX[1]: [0.206508, 0.312655, 0.480601, 0.632754] — covers the central broccoli cluster (primary food region over the interior base).
BBOX[2]: [0.003755, 0.007444, 0.210263, 0.297767] — highlights the upper-left inner wall/rim region where large light-colored patchy areas dominate.
BBOX[3]: [0.222778, 0.009926, 0.401752, 0.188586] — spans the upper interior rim/wall band where a brownish discoloration ring and patchy areas appear.
BBOX[4]: [0.813517, 0.598015, 0.127660, 0.401985] — covers the right inner wall/handle-side region with streaked/scratch-like lines and a large irregular light patchy area.
</V_BBOX>
<V_ZOOM>
VISUAL[3]: From the region defined by BBOX[1], a zoom is performed to obtain IMG[1], which shows densely packed broccoli florets (dark-to-bright green crowns and lighter green stems). Steam/haze passes over the food. The broccoli occupies most of the visible interior base region; only small glimpses of dark surface and/or liquid are visible between florets, indicating the food is resting over the interior cooking area.
VISUAL[4]: From the region defined by BBOX[2], a zoom is performed to obtain IMG[2], which shows the upper-left inner wall/rim. A wide area of irregular light-colored patchiness interrupts the darker surface, with jagged, uneven edges. This region is above the food level; no broccoli is placed directly on this wall/rim band.
VISUAL[5]: From the region defined by BBOX[3], a zoom is performed to obtain IMG[3], which shows the upper inner circumference. A brownish discoloration band/ring appears along the inner wall near the rim, adjacent to additional light-colored patchy areas. Steam/haze partially overlays the band. No food is positioned directly on the rim; the broccoli sits lower in the pan.
VISUAL[6]: From the region defined by BBOX[4], a zoom is performed to obtain IMG[4], which shows the right inner wall near the handle side. The dark surface has dense thin light streaks/scratch-like lines and a large irregular light-colored patchy area. This wall region borders the food zone; broccoli sits lower and close to the wall, with steam/haze drifting upward along this side.
</V_ZOOM>
|
<OBSERVATION>
OBSERVATION[A1]: From IMG[0] and IMG[1], I observe broccoli florets in a hot cooking setting with visible steam/haze.
OBSERVATION[A2]: From IMG[1], I observe the broccoli occupies the interior base region, indicating the food is positioned on/over the interior cooking surface (the food-contact zone), with only limited glimpses of the underlying dark surface/liquid between florets.
OBSERVATION[A3]: From IMG[2], I observe extensive irregular light-colored patchiness with jagged edges along the upper-left inner wall/rim region above the food level.
OBSERVATION[A4]: From IMG[3], I observe a brownish discoloration band along the upper inner circumference near the rim, adjacent to additional light-colored patchiness.
OBSERVATION[A5]: From IMG[4], I observe dense thin light streaks/scratch-like lines and irregular light patchiness on the right inner wall near the handle side, adjacent to the food region.
OBSERVATION[A6]: Across IMG[2], IMG[3], and IMG[4], the upper inner wall/rim areas appear strongly non-uniform in tone/texture compared with a uniformly dark, consistent surface.
</OBSERVATION>
<FACT>
FACT[B1]: Based on OBSERVATION[A1], I define [FACT_FOOD_ITEMS] = 'broccoli florets cooked/heated in the pan'.
FACT[B2]: From the cookware shape and the dark interior finish seen around the food in OBSERVATION[A1], I define [FACT_COOKWARE_TYPE] = 'coated_pan' (the exact coating/material type is not fully verifiable from the image alone).
FACT[B3]: From OBSERVATION[A2], I define [FACT_CONTACT_SURFACE] = 'interior_pan_surface (base_and_lower_wall)'.
FACT[B4]: From OBSERVATION[A3], OBSERVATION[A5], and OBSERVATION[A6] (large irregular light patchiness and dense streaked/scratch-like surface patterns on the interior wall regions adjacent to the cooking zone), I set [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true'.
FACT[B5]: From OBSERVATION[A4] (brownish discoloration band near the rim) together with the non-unique visual appearance of discoloration, I set [FACT_SURFACE_DEFECT_RUST] = 'uncertain'.
FACT[B6]: From OBSERVATION[A3]–OBSERVATION[A5], I set [FACT_SURFACE_DEFECT_RESIDUE_OR_STAINING] = 'true' to represent visible discoloration/patchiness and non-uniform surface condition (regardless of cause).
FACT[B7]: By [EXTERNAL_CONTEXT_1], I define [FACT_FOOD_CONSUMPTION_STATE] = 'properly_cooked' at the time of eating.
FACT[B8]: Because the sample shows a single main food item, I define [FACT_MULTI_ITEM_CONSUMPTION] = 'single_item' (so [EXTERNAL_CONTEXT_2] is not materially invoked).
FACT[B9]: Because the food is positioned on/over the interior cooking surface (FACT[B3]) and that surface is treated as compromised due to finish deterioration (FACT[B4]), I set [FACT_FOOD_DIRECT_CONTACT_UNSAFE_AREA] = 'true'.
FACT[B10]: Since [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true' (FACT[B4]), I define [FACT_ANY_UNSAFE_SURFACE] = 'true'.
</FACT>
<ANALYSIS>
ANALYSIS[C1]: Given [FACT_CONTACT_SURFACE] = 'interior_pan_surface (base_and_lower_wall)' (FACT[B3]) and [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true' (FACT[B4]), [KNOWLEDGE_1] and [KNOWLEDGE_2] support that multiuse food-contact surfaces must be smooth and free of breaks/cracks/chips/pits and similar imperfections; therefore, the identified interior condition is treated as non-conforming for food-contact use.
ANALYSIS[C2]: Given [FACT_COOKWARE_TYPE] = 'coated_pan' (FACT[B2]) together with [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true' (FACT[B4]), [KNOWLEDGE_3] supports replacing cookware when coatings visibly deteriorate (including excessive scratches/peeling/flaking/chipping), because damaged coatings are not recommended for continued cooking use.
ANALYSIS[C3]: Given [FACT_SURFACE_DEFECT_RUST] = 'uncertain' (FACT[B5]) but [FACT_ANY_UNSAFE_SURFACE] = 'true' (FACT[B10]), the recommendation remains negative because the decision already follows from the coating/finish deterioration pathway (ANALYSIS[C2]) and general food-contact surface condition requirements (ANALYSIS[C1]).
ANALYSIS[C4]: Given [FACT_FOOD_DIRECT_CONTACT_UNSAFE_AREA] = 'true' (FACT[B9]) and [FACT_FOOD_CONSUMPTION_STATE] = 'properly_cooked' (FACT[B7], per [EXTERNAL_CONTEXT_1]), the concern persists because the driver is the compromised food-contact surface condition rather than doneness.
</ANALYSIS>
<SYNTHESIS & DECISION>
SYNTHESIS[D1]: Combining ANALYSIS[C1] through ANALYSIS[C4], the broccoli was cooked in contact with an interior food-contact surface treated as compromised due to extensive non-uniform, patchy, scratched-looking interior wall/finish condition adjacent to the cooking zone; rust is not confirmed (uncertain) but is not required for the conclusion.
DECISION[D2]: Therefore, for this sample, the statement 'The food is recommended for consumption.' is FALSE, because Phase C concludes that the cookware food-contact surface condition is not recommended for cooking use while the food was cooked in contact with that compromised surface.
</SYNTHESIS & DECISION>
|
[FACT_FOOD_ITEMS]: 'broccoli florets cooked/heated in the pan'
[FACT_COOKWARE_TYPE]: 'coated_pan'
[FACT_CONTACT_SURFACE]: 'interior_pan_surface (base_and_lower_wall)'
[FACT_SURFACE_DEFECT_COATING_DAMAGE]: 'true'
[FACT_SURFACE_DEFECT_RUST]: 'uncertain'
[FACT_SURFACE_DEFECT_RESIDUE_OR_STAINING]: 'true'
[FACT_FOOD_CONSUMPTION_STATE]: 'properly_cooked'
[FACT_MULTI_ITEM_CONSUMPTION]: 'single_item'
[FACT_FOOD_DIRECT_CONTACT_UNSAFE_AREA]: 'true'
[FACT_ANY_UNSAFE_SURFACE]: 'true'
|
Id: [KNOWLEDGE_1]:
Source: https://www.c-uphd.org/documents/eh/2022-FDA-Food-Code-Chapter-4-Equipment-Utensils-and-Linens.pdf
Evidence: Section 4-202.11 states multiuse food-contact surfaces shall be “smooth” and “free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.”
Id: [KNOWLEDGE_2]:
Source: https://www.floridahealth.gov/environmental-health/food-safety-and-sanitation/_documents/Chapter_64E_11.pdf
Evidence: Rule text states food-contact surfaces shall be easily cleanable, smooth, and free of breaks/open seams/cracks/chips/pits and similar imperfections.
Id: [KNOWLEDGE_3]:
Source: https://www.sfa.gov.sg/food-safety-tips/food-risk-concerns/risk-at-a-glance/safe-practices-for-non-stick-pans
Evidence: The guidance recommends replacing old cookware when coatings visibly deteriorate (including excessive scratches, peeling, flaking, and chipping), and provides care practices to avoid scratching non-stick coatings.
|
||
images/p10.png
|
cot/p10.png
|
The food is recommended for consumption (True/False)
|
Id: [EXTERNAL_CONTEXT_1]
Content: If the food is raw or uncooked, evaluate it as if properly cooked.
Id: [EXTERNAL_CONTEXT_2]
Content: If the image contains two or more different food items, assume that they will be consumed properly and appropriately (e.g., prepared correctly, cooked if needed, and combined in a typical safe manner).
|
false
|
1
|
bbox_1: x=0.222026, y=0.361538, w=0.519714, h=0.600000
bbox_2: x=0.001240, y=0.584615, w=0.068220, h=0.396154
bbox_3: x=0.311332, y=0.000000, w=0.382033, h=0.161538
bbox_4: x=0.006202, y=0.188462, w=0.208382, h=0.350000
bbox_5: x=0.817402, y=0.480769, w=0.126518, h=0.500000
bbox_6: x=0.716933, y=0.100000, w=0.205901, h=0.330769
|
<V_OVERVIEW>
VISUAL[1]: Overview of IMG[0] shows a dark pan with orange food chunks sitting in hot liquid. Steam/haze is visible across the upper half. The orange pieces (blocky wedges/cubes) occupy most of the central interior base. Along the inner wall near the rim (top band and right side), the dark surface is interrupted by large irregular light-colored patchy areas with uneven, jagged boundaries. The left interior shows thinner scratch-like streaks, while the right interior wall shows heavier patchiness.
</V_OVERVIEW>
<V_BBOX>
VISUAL[2]: In IMG[0], six bounding boxes are drawn:
BBOX[1]: [0.222026, 0.361538, 0.519714, 0.600000] — covers the central food-contact region where orange chunks sit in bubbling liquid over the interior base.
BBOX[2]: [0.001240, 0.584615, 0.068220, 0.396154] — highlights a lower-left inner wall/base strip where the dark surface shows streaked/scratch-like marks near the food zone.
BBOX[3]: [0.311332, 0.000000, 0.382033, 0.161538] — spans the upper interior rim/wall band (top-middle) where a long non-uniform discoloration/patchy strip appears under steam.
BBOX[4]: [0.006202, 0.188462, 0.208382, 0.350000] — covers an upper-left interior wall patch where the dark surface shows lighter streaks and non-uniform tone.
BBOX[5]: [0.817402, 0.480769, 0.126518, 0.500000] — covers the right inner wall region with a large irregular light-colored patchy area above/adjacent to the food zone.
BBOX[6]: [0.716933, 0.100000, 0.205901, 0.330769] — highlights an upper-right interior wall patch with dense light-colored patchiness near the rim area.
</V_BBOX>
<V_ZOOM>
VISUAL[3]: From the region defined by BBOX[1], a zoom is performed to obtain IMG[1], which shows the interior base (food-contact surface) covered by many orange chunks. The pieces have flat cut faces and sharp edges; liquid bubbles are visible between pieces, and a thin layer of liquid surrounds the food. Food appears to rest directly on the base (with liquid also covering parts of the base).
VISUAL[4]: From the region defined by BBOX[2], a zoom is performed to obtain IMG[2], which shows the lower-left interior (base-to-wall transition). The dark surface appears streaked with thin light scratch-like lines and uneven tone; this area sits close to the liquid/food zone.
VISUAL[5]: From the region defined by BBOX[3], a zoom is performed to obtain IMG[3], which shows the upper inner wall/rim band (top-middle). A long strip of non-uniform lighter patchiness/discoloration runs along the inner wall near the rim. Steam/haze partially overlays the region, but the contrast between lighter patches and darker background remains visible. No food sits directly on this rim band; the food is lower.
VISUAL[6]: From the region defined by BBOX[4], a zoom is performed to obtain IMG[4], which shows the upper-left inner wall. The dark surface has scattered lighter streaks and uneven shading, giving a non-uniform, worn-looking appearance above the food level.
VISUAL[7]: From the region defined by BBOX[5], a zoom is performed to obtain IMG[5], which shows the right inner wall above the food zone. A large irregular light-colored patchy area interrupts the dark surface, with jagged boundaries and mottled texture. The patch sits close to the food/liquid boundary (adjacent wall region).
VISUAL[8]: From the region defined by BBOX[6], a zoom is performed to obtain IMG[6], which shows the upper-right inner wall near the rim. The surface appears heavily non-uniform with dense light-colored patchiness clustered near the rim band; steam/haze is present nearby.
</V_ZOOM>
|
<OBSERVATION>
OBSERVATION[A1]: From IMG[0] and IMG[1], I observe orange cut chunks in hot liquid with visible steam/haze, indicating active heating/boiling/simmering.
OBSERVATION[A2]: From IMG[1], I observe the orange chunks occupy the interior base region and appear to rest directly on the interior cooking surface, with bubbling liquid contacting the same base area.
OBSERVATION[A3]: From IMG[2], I observe thin light scratch-like streaks and uneven tone on the lower-left interior base/wall transition close to the food zone.
OBSERVATION[A4]: From IMG[3], I observe a long non-uniform lighter patchy/discolored strip along the upper inner wall near the rim, partially under steam/haze.
OBSERVATION[A5]: From IMG[4], I observe additional non-uniform tone/streaking on the upper-left inner wall above the food level.
OBSERVATION[A6]: From IMG[5] and IMG[6], I observe large irregular light-colored patchy areas on the right inner wall near the rim, with jagged boundaries against the darker surface; these areas appear adjacent to the food/liquid zone (wall region bordering the cooking area).
OBSERVATION[A7]: Across IMG[2] through IMG[6], I observe the interior wall/rim surface is strongly non-uniform (patchy + streaked) rather than uniformly dark and consistent.
</OBSERVATION>
<FACT>
FACT[B1]: Based on OBSERVATION[A1], I define [FACT_FOOD_ITEMS] = 'orange root-vegetable-like chunks cooked/heated in liquid'.
FACT[B2]: From the cookware appearance in OBSERVATION[A7] (dark interior with large light patchy interruptions) I define [FACT_COOKWARE_TYPE] = 'coated_pan' (exact material/coating type is not fully verifiable from the image alone).
FACT[B3]: From OBSERVATION[A2], I define [FACT_CONTACT_SURFACE] = 'interior_pan_surface (base_and_lower_wall)'.
FACT[B4]: From OBSERVATION[A3]–OBSERVATION[A7] (scratch-like streaking plus large irregular patchy light areas on interior wall/rim), I set [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true' to represent visible deterioration/wear of the interior finish on food-adjacent areas (interpretation occurs here in Phase B).
FACT[B5]: From OBSERVATION[A4] and OBSERVATION[A6] (brownish-to-light patchy discoloration on the interior wall/rim that is not uniquely diagnostic), I set [FACT_SURFACE_DEFECT_RUST] = 'uncertain'.
FACT[B6]: From OBSERVATION[A4]–OBSERVATION[A7], I set [FACT_SURFACE_DEFECT_RESIDUE_OR_STAINING] = 'true' to capture visible discoloration/patchiness regardless of cause.
FACT[B7]: By [EXTERNAL_CONTEXT_1], I define [FACT_FOOD_CONSUMPTION_STATE] = 'properly_cooked' at the time of eating.
FACT[B8]: Because only one main food type is shown, I define [FACT_MULTI_ITEM_CONSUMPTION] = 'single_item'.
FACT[B9]: Because the food/liquid is in contact with the interior cooking surface (FACT[B3]) and that surface is treated as compromised (FACT[B4]), I set [FACT_FOOD_DIRECT_CONTACT_UNSAFE_AREA] = 'true'.
FACT[B10]: Since [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true' (FACT[B4]), I define [FACT_ANY_UNSAFE_SURFACE] = 'true'.
</FACT>
<ANALYSIS>
ANALYSIS[C1]: Given [FACT_CONTACT_SURFACE] = 'interior_pan_surface (base_and_lower_wall)' (FACT[B3]) and [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true' (FACT[B4]), [KNOWLEDGE_1] and [KNOWLEDGE_2] support that multiuse food-contact surfaces must be smooth, durable, and readily cleanable, and must be maintained free of damage such as chips/pits/cracks and similar imperfections; therefore the cookware’s food-contact condition is treated as non-conforming.
ANALYSIS[C2]: Given [FACT_COOKWARE_TYPE] = 'coated_pan' (FACT[B2]) and [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true' (FACT[B4]), [KNOWLEDGE_3] supports avoiding continued use of coated/non-stick cookware when the coating is visibly deteriorated (e.g., extensive scratching/peeling/flaking/chipping), because material from damaged coatings can migrate/transfer into food during cooking.
ANALYSIS[C3]: Given [FACT_SURFACE_DEFECT_RUST] = 'uncertain' (FACT[B5]) but [FACT_SURFACE_DEFECT_RESIDUE_OR_STAINING] = 'true' (FACT[B6]) and [FACT_ANY_UNSAFE_SURFACE] = 'true' (FACT[B10]), the recommendation outcome remains negative because the decision already follows from the coating-deterioration pathway (ANALYSIS[C2]) and the general food-contact surface condition requirements (ANALYSIS[C1]).
ANALYSIS[C4]: Given [FACT_FOOD_DIRECT_CONTACT_UNSAFE_AREA] = 'true' (FACT[B9]) and [FACT_FOOD_CONSUMPTION_STATE] = 'properly_cooked' (FACT[B7], per [EXTERNAL_CONTEXT_1]), the concern persists because the dominant risk driver is the compromised food-contact cooking surface, not doneness.
</ANALYSIS>
<SYNTHESIS & DECISION>
SYNTHESIS[D1]: Combining ANALYSIS[C1] through ANALYSIS[C4], the orange chunks were cooked in direct contact (including via hot liquid contact) with an interior food-contact surface treated as compromised due to visible finish deterioration (large patchy interruptions and scratch-like streaking) on food-adjacent wall/base areas; rust is not confirmed (uncertain) but is not required for the conclusion.
DECISION[D2]: Therefore, for this sample, the statement 'The food is recommended for consumption.' is FALSE, because Phase C concludes the cookware food-contact surface is not recommended for cooking use under food-contact surface condition requirements and coated-cookware damage guidance, while the food was cooked in direct contact with that compromised surface.
</SYNTHESIS & DECISION>
|
[FACT_FOOD_ITEMS]: 'orange root-vegetable-like chunks cooked/heated in liquid'
[FACT_COOKWARE_TYPE]: 'coated_pan'
[FACT_CONTACT_SURFACE]: 'interior_pan_surface (base_and_lower_wall)'
[FACT_SURFACE_DEFECT_COATING_DAMAGE]: 'true'
[FACT_SURFACE_DEFECT_RUST]: 'uncertain'
[FACT_SURFACE_DEFECT_RESIDUE_OR_STAINING]: 'true'
[FACT_FOOD_CONSUMPTION_STATE]: 'properly_cooked'
[FACT_MULTI_ITEM_CONSUMPTION]: 'single_item'
[FACT_FOOD_DIRECT_CONTACT_UNSAFE_AREA]: 'true'
[FACT_ANY_UNSAFE_SURFACE]: 'true'
|
Id: [KNOWLEDGE_1]:
Source: https://www.fda.gov/media/164194/download?attachment=
Evidence: FDA Food Code (Equipment—Design/Construction/Condition) states multiuse food-contact surfaces must be smooth and free of breaks/open seams/cracks/chips/pits and similar imperfections (i.e., maintained in an intact, cleanable condition).
Id: [KNOWLEDGE_2]:
Source: https://www.floridahealth.gov/environmental-health/food-safety-and-sanitation/_documents/Chapter_64E_11.pdf
Evidence: Florida food sanitation rules require food-contact surfaces to be smooth, easily cleanable, and maintained free of damage such as cracks/chips/pits and similar imperfections.
Id: [KNOWLEDGE_3]:
Source: https://www.sfa.gov.sg/food-safety-tips/food-risk-concerns/risk-at-a-glance/safe-practices-for-non-stick-pans
Evidence: The Singapore Food Agency advises against using damaged non-stick cookware and recommends replacement when coatings visibly deteriorate (e.g., excessive scratches, peeling, flaking, chipping), because damaged coating can contaminate food during cooking.
|
||
images/p11.png
|
cot/p11.png
|
The food is recommended for consumption (True/False)
|
Id: [EXTERNAL_CONTEXT_1]
Content: If the food is raw or uncooked, evaluate it as if properly cooked.
Id: [EXTERNAL_CONTEXT_2]
Content: If the image contains two or more different food items, assume that they will be consumed properly and appropriately (e.g., prepared correctly, cooked if needed, and combined in a typical safe manner).
|
false
|
1
|
bbox_1: x=0.274106, y=0.397059, w=0.481236, h=0.547059
bbox_2: x=0.006201, y=0.173529, w=0.132712, h=0.808824
bbox_3: x=0.152557, y=0.058824, w=0.184805, h=0.282353
bbox_4: x=0.386973, y=0.020588, w=0.316276, h=0.252941
bbox_5: x=0.834721, y=0.447059, w=0.093022, h=0.552941
|
<V_OVERVIEW>
VISUAL[1]: Overview of IMG[0] shows a dark frying pan on a stovetop with a large pale pink, raw-looking piece of chicken (flat, fillet-like) sitting in a shallow layer of clear hot liquid. Light steam/haze is visible, especially on the right side. The interior surface is strongly non-uniform: along the upper inner wall/rim there are large irregular light-colored patchy areas interrupting the darker surface, and on the left interior base/wall area there are many thin light scratch-like streaks.
</V_OVERVIEW>
<V_BBOX>
VISUAL[2]: In IMG[0], five bounding boxes are drawn:
BBOX[1]: [0.274106, 0.397059, 0.481236, 0.547059] — covers the central chicken piece (main food region resting in the pan).
BBOX[2]: [0.006201, 0.173529, 0.132712, 0.808824] — highlights the left interior base/wall region where dense thin scratch-like streaks are visible on the dark surface.
BBOX[3]: [0.152557, 0.058824, 0.184805, 0.282353] — covers an upper-left inner wall/rim patch where large irregular light-colored patchiness is present.
BBOX[4]: [0.386973, 0.020588, 0.316276, 0.252941] — spans a top-center inner wall/rim band with additional irregular light-colored patchiness under steam/haze.
BBOX[5]: [0.834721, 0.447059, 0.093022, 0.552941] — highlights the right inner wall region near steam/haze, showing a darker surface with scattered lighter marks.
</V_BBOX>
<V_ZOOM>
VISUAL[3]: From the region defined by BBOX[1], a zoom is performed to obtain IMG[1], which shows the chicken surface in the center. The chicken appears pale pink with smooth, slightly glossy wet texture and some lighter fatty/whitish edges; the chicken sits in shallow liquid that pools around it, indicating direct contact between food/liquid and the pan’s interior base.
VISUAL[4]: From the region defined by BBOX[2], a zoom is performed to obtain IMG[2], which shows the left interior base/wall region. The dark surface is covered by many thin, light scratch-like lines crossing in different directions, producing a streaked, non-uniform appearance; this region is adjacent to the cooking liquid/food zone.
VISUAL[5]: From the region defined by BBOX[3], a zoom is performed to obtain IMG[3], which shows the upper-left inner wall/rim. Large irregular light-colored patchy areas with jagged edges interrupt the darker interior finish; the patchiness sits above the liquid line and appears strongly non-uniform compared with nearby darker regions.
VISUAL[6]: From the region defined by BBOX[4], a zoom is performed to obtain IMG[4], which shows the top-center inner wall/rim band. A long strip of irregular light-colored patchiness runs along the inner circumference near the rim; steam/haze partially overlays the band, but the contrast between light patches and darker background remains visible.
VISUAL[7]: From the region defined by BBOX[5], a zoom is performed to obtain IMG[5], which shows the right inner wall area under heavier steam/haze. The wall appears dark with scattered lighter streaks/marks; fine detail is partially softened by the haze, but the surface still appears non-uniform rather than uniformly dark.
</V_ZOOM>
|
<OBSERVATION>
OBSERVATION[A1]: From IMG[0] and IMG[1], I observe a large pale pink chicken fillet-like piece in shallow clear liquid inside a pan, with visible steam/haze indicating active heating.
OBSERVATION[A2]: From IMG[1], I observe the chicken and surrounding liquid are positioned directly on the interior base (food/liquid contact with the interior cooking surface).
OBSERVATION[A3]: From IMG[2], I observe dense thin light scratch-like streaks across the left interior base/wall region, creating a heavily streaked, non-uniform surface appearance.
OBSERVATION[A4]: From IMG[3] and IMG[4], I observe large irregular light-colored patchy areas along the upper inner wall/rim with jagged boundaries against darker regions.
OBSERVATION[A5]: From IMG[5], I observe additional non-uniform lighter marks on the right inner wall, partially obscured by steam/haze.
OBSERVATION[A6]: Across IMG[2]–IMG[5], the cookware interior (base/wall/rim-adjacent zones) appears strongly non-uniform (streaked + patchy) rather than smooth and consistent.
</OBSERVATION>
<FACT>
FACT[B1]: Based on OBSERVATION[A1], I define [FACT_FOOD_ITEMS] = 'chicken fillet-like piece heated/cooked in liquid'.
FACT[B2]: From the pan form and the dark interior finish with widespread non-uniform patchiness/streaking (OBSERVATION[A3]–OBSERVATION[A6]), I define [FACT_COOKWARE_TYPE] = 'coated_pan' (exact coating/material is not fully verifiable from the image alone).
FACT[B3]: From OBSERVATION[A2], I define [FACT_CONTACT_SURFACE] = 'interior_pan_surface (base_and_lower_wall)'.
FACT[B4]: From OBSERVATION[A3] (dense scratch-like streaks) and OBSERVATION[A4]–OBSERVATION[A6] (large irregular patchiness along inner wall/rim), I set [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true' to represent visible deterioration/wear of the interior finish on food-adjacent areas (interpretation occurs here in Phase B).
FACT[B5]: From OBSERVATION[A4]–OBSERVATION[A5], I set [FACT_SURFACE_DEFECT_RUST] = 'false' because the visible non-uniformity is predominantly light-grey/whitish patchiness and scratch-like streaking without a clearly reddish-brown/orange “rust-like” color signature in the highlighted regions.
FACT[B6]: From OBSERVATION[A4]–OBSERVATION[A6], I set [FACT_SURFACE_DEFECT_RESIDUE_OR_STAINING] = 'true' to capture visible patchy discoloration/non-uniform surface condition regardless of cause.
FACT[B7]: Even if the chicken appears raw-looking in OBSERVATION[A1], by [EXTERNAL_CONTEXT_1] I define [FACT_FOOD_CONSUMPTION_STATE] = 'properly_cooked' at the time of eating.
FACT[B8]: Because this sample shows a single main food item, I define [FACT_MULTI_ITEM_CONSUMPTION] = 'single_item' (so [EXTERNAL_CONTEXT_2] is not materially invoked).
FACT[B9]: Because the food/liquid is in direct contact with the interior cooking surface (FACT[B3]) and that surface is treated as compromised (FACT[B4]), I set [FACT_FOOD_DIRECT_CONTACT_UNSAFE_AREA] = 'true'.
FACT[B10]: Since [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true' (FACT[B4]), I define [FACT_ANY_UNSAFE_SURFACE] = 'true'.
</FACT>
<ANALYSIS>
ANALYSIS[C1]: Given [FACT_CONTACT_SURFACE] = 'interior_pan_surface (base_and_lower_wall)' (FACT[B3]) and [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true' (FACT[B4]), [KNOWLEDGE_1] and [KNOWLEDGE_2] support that multiuse food-contact surfaces must be smooth and maintained free of damage/imperfections that hinder cleaning; therefore the cookware’s food-contact condition is treated as non-conforming.
ANALYSIS[C2]: Given [FACT_COOKWARE_TYPE] = 'coated_pan' (FACT[B2]) together with [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true' (FACT[B4]), [KNOWLEDGE_3] supports avoiding continued use of coated/non-stick cookware when coatings are visibly deteriorated (e.g., excessive scratching/peeling/flaking/chipping), because damaged coating can contaminate food during cooking.
ANALYSIS[C3]: Given [FACT_SURFACE_DEFECT_RUST] = 'false' (FACT[B5]) but [FACT_ANY_UNSAFE_SURFACE] = 'true' (FACT[B10]), the recommendation outcome remains negative because the decision is already determined by the coating/finish deterioration pathway (ANALYSIS[C2]) and general food-contact surface condition requirements (ANALYSIS[C1]).
ANALYSIS[C4]: Given [FACT_FOOD_DIRECT_CONTACT_UNSAFE_AREA] = 'true' (FACT[B9]) and [FACT_FOOD_CONSUMPTION_STATE] = 'properly_cooked' (FACT[B7], per [EXTERNAL_CONTEXT_1]), the concern persists because the dominant risk driver is the compromised food-contact cooking surface rather than doneness.
</ANALYSIS>
<SYNTHESIS & DECISION>
SYNTHESIS[D1]: Combining ANALYSIS[C1] through ANALYSIS[C4], the chicken/liquid was heated in direct contact with an interior food-contact surface treated as compromised due to extensive scratch-like streaking and large patchy interruptions of the interior finish; rust is not indicated in this image, but the conclusion does not rely on rust.
DECISION[D2]: Therefore, for this sample, the statement 'The food is recommended for consumption.' is FALSE, because Phase C concludes the cookware food-contact surface is not recommended for cooking use under food-contact surface condition requirements and coated-cookware damage guidance, while the food was cooked in direct contact with that compromised surface.
</SYNTHESIS & DECISION>
|
[FACT_FOOD_ITEMS]: 'chicken fillet-like piece heated/cooked in liquid'
[FACT_COOKWARE_TYPE]: 'coated_pan'
[FACT_CONTACT_SURFACE]: 'interior_pan_surface (base_and_lower_wall)'
[FACT_SURFACE_DEFECT_COATING_DAMAGE]: 'true'
[FACT_SURFACE_DEFECT_RUST]: 'false'
[FACT_SURFACE_DEFECT_RESIDUE_OR_STAINING]: 'true'
[FACT_FOOD_CONSUMPTION_STATE]: 'properly_cooked'
[FACT_MULTI_ITEM_CONSUMPTION]: 'single_item'
[FACT_FOOD_DIRECT_CONTACT_UNSAFE_AREA]: 'true'
[FACT_ANY_UNSAFE_SURFACE]: 'true'
|
Id: [KNOWLEDGE_1]:
Source: https://www.fda.gov/media/164194/download
Evidence: FDA Food Code (Equipment—Design/Construction/Condition; e.g., §4-202.11) states multiuse food-contact surfaces must be smooth and free of breaks/open seams/cracks/chips/pits and similar imperfections (i.e., maintained in an intact, cleanable condition).
Id: [KNOWLEDGE_2]:
Source: https://www.floridahealth.gov/environmental-health/food-safety-and-sanitation/_documents/Chapter_64E_11.pdf
Evidence: Florida food sanitation requirements for equipment specify food-contact surfaces must be smooth, easily cleanable, and maintained free of damage such as cracks/chips/pits and similar imperfections.
Id: [KNOWLEDGE_3]:
Source: https://www.sfa.gov.sg/food-safety-tips/food-risk-concerns/risk-at-a-glance/safe-practices-for-non-stick-pans
Evidence: Singapore Food Agency advises against using damaged non-stick cookware and recommends replacement when coatings visibly deteriorate (e.g., excessive scratches, peeling, flaking, chipping), because damaged coating can contaminate food during cooking.
|
||
images/p12.png
|
cot/p12.png
|
The food is recommended for consumption (True/False)
|
Id: [EXTERNAL_CONTEXT_1]
Content: If the food is raw or uncooked, evaluate it as if properly cooked.
Id: [EXTERNAL_CONTEXT_2]
Content: If the image contains two or more different food items, assume that they will be consumed properly and appropriately (e.g., prepared correctly, cooked if needed, and combined in a typical safe manner).
|
false
|
1
|
bbox_1: x=0.048327, y=0.474686, w=0.710037, h=0.469198
bbox_2: x=0.006196, y=0.134449, w=0.084263, h=0.329262
bbox_3: x=0.120198, y=0.013719, w=0.555143, h=0.150912
bbox_4: x=0.793061, y=0.071340, w=0.179678, h=0.919189
|
<V_OVERVIEW>
VISUAL[1]: Overview of IMG[0]
- IMG[0] shows a dark frying pan/wok containing broccoli florets (bright green crowns and lighter green stems) together with several pale pink pieces of meat in a shallow pool of hot liquid.
- Steam/haze is visible, especially rising from the center-right region.
- The interior wall/rim area is visibly non-uniform: large irregular light-colored patches interrupt the darker surface along the upper band, and the right inner wall shows many thin light streaks/scratch-like lines.
</V_OVERVIEW>
<V_BBOX>
VISUAL[2]: Bounding box definitions on IMG[0]
BBOX[1]: [0.048327, 0.474686, 0.710037, 0.469198] — covers the central cooking zone where broccoli, meat pieces, and bubbling liquid occupy the interior base (primary food-contact region).
BBOX[2]: [0.006196, 0.134449, 0.084263, 0.329262] — highlights a left inner wall region with irregular light-colored patchiness above/adjacent to the food zone.
BBOX[3]: [0.120198, 0.013719, 0.555143, 0.150912] — spans the upper inner wall/rim band where a long strip of light-colored patchiness is visible.
BBOX[4]: [0.793061, 0.071340, 0.179678, 0.919189] — covers the right inner wall near the handle side with dense thin streaks/scratch-like lines and scattered light-colored patches.
</V_BBOX>
<V_ZOOM>
VISUAL[3]: From the region defined by BBOX[1], a zoom is performed to obtain IMG[1],
which shows broccoli florets surrounding several pale pink meat pieces in hot liquid. Small bubbles and ripples are visible in the liquid, and steam/haze rises upward. The food sits low in the pan, occupying the interior base region, with liquid surrounding the food.
VISUAL[4]: From the region defined by BBOX[2], a zoom is performed to obtain IMG[2],
which shows the left inner wall area: the dark surface is interrupted by irregular light-colored patches with uneven/jagged boundaries, creating a patchy, non-uniform band above the food level.
VISUAL[5]: From the region defined by BBOX[3], a zoom is performed to obtain IMG[3],
which shows the upper inner wall/rim band: a long, continuous strip of irregular light-colored patchiness runs along the inner circumference near the rim, contrasting with darker surrounding areas.
VISUAL[6]: From the region defined by BBOX[4], a zoom is performed to obtain IMG[4],
which shows the right inner wall: many thin, light streaks/scratch-like lines cross the dark surface, and small irregular light-colored patches appear between streaks. This wall region borders the cooking zone below.
</V_ZOOM>
|
<OBSERVATION>
OBSERVATION[A1]: From IMG[0] and IMG[1], I observe broccoli florets and pale pink meat pieces in hot liquid, with visible bubbles and steam/haze indicating active heating/boiling.
OBSERVATION[A2]: From IMG[1], I observe the food and liquid occupy the interior base region of the pan (the cooking zone), implying the food/liquid sits directly within the interior food-contact area during cooking.
OBSERVATION[A3]: From IMG[2], I observe the left inner wall has a patchy band of irregular light-colored areas with jagged edges against the darker surface.
OBSERVATION[A4]: From IMG[3], I observe a long strip of irregular light-colored patchiness along the upper inner wall/rim band.
OBSERVATION[A5]: From IMG[4], I observe the right inner wall shows dense thin streaks/scratch-like lines and scattered irregular light patches, creating a heavily non-uniform interior appearance.
OBSERVATION[A6]: Across IMG[2]–IMG[4], the interior wall/rim-adjacent regions appear non-uniform (patchy + streaked) rather than consistently dark and uniform.
</OBSERVATION>
<FACT>
FACT[B1]: Based on OBSERVATION[A1], I define [FACT_FOOD_ITEMS] = 'broccoli florets and meat pieces cooked/heated in liquid in the pan'.
FACT[B2]: From OBSERVATION[A3]–OBSERVATION[A6] (dark interior with widespread patchy and streaked non-uniform finish), I define [FACT_COOKWARE_TYPE] = 'coated_pan (likely nonstick-coated interior)' (exact coating/material is not fully verifiable from the image alone).
FACT[B3]: From OBSERVATION[A2], I define [FACT_CONTACT_SURFACE] = 'interior_pan_surface (base_and_lower_wall)'.
FACT[B4]: From OBSERVATION[A3]–OBSERVATION[A6] (large irregular light patchiness along wall/rim plus dense scratch-like streaking on the right wall adjacent to the cooking zone), I set [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true'.
FACT[B5]: From the visible non-uniform light patchiness and the absence of a uniquely diagnostic color/texture pattern for corrosion in these zoomed regions, I set [FACT_SURFACE_DEFECT_RUST] = 'uncertain'.
FACT[B6]: From OBSERVATION[A3]–OBSERVATION[A6], I set [FACT_SURFACE_DEFECT_RESIDUE_OR_STAINING] = 'true' to represent visible discoloration/patchiness regardless of cause.
FACT[B7]: Even if the meat appears not fully cooked in the image, by [EXTERNAL_CONTEXT_1] I define [FACT_FOOD_CONSUMPTION_STATE] = 'properly_cooked' at the time of eating.
FACT[B8]: Because the image contains two food items (broccoli + meat), by [EXTERNAL_CONTEXT_2] I define [FACT_MULTI_ITEM_CONSUMPTION] = 'typical_safe_combination'.
FACT[B9]: Because the food/liquid is in contact with the interior cooking surface (FACT[B3]) and that surface is treated as compromised (FACT[B4]), I set [FACT_FOOD_DIRECT_CONTACT_UNSAFE_AREA] = 'true'.
FACT[B10]: Since [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true' (FACT[B4]), I define [FACT_ANY_UNSAFE_SURFACE] = 'true'.
</FACT>
<ANALYSIS>
ANALYSIS[C1]: Given [FACT_CONTACT_SURFACE] = 'interior_pan_surface (base_and_lower_wall)' (FACT[B3]) and [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true' (FACT[B4]), [KNOWLEDGE_1] and [KNOWLEDGE_2] support that food-contact surfaces must be smooth/easily cleanable and free of damage/imperfections; therefore this interior condition is treated as non-conforming for food-contact use.
ANALYSIS[C2]: Given [FACT_COOKWARE_TYPE] = 'coated_pan (likely nonstick-coated interior)' (FACT[B2]) and [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true' (FACT[B4]), [KNOWLEDGE_3] supports avoiding continued use of cookware when non-stick coatings are damaged because unwanted material transfer/contamination can occur during cooking.
ANALYSIS[C3]: Given [FACT_SURFACE_DEFECT_RUST] = 'uncertain' (FACT[B5]) but [FACT_ANY_UNSAFE_SURFACE] = 'true' (FACT[B10]), the recommendation outcome remains negative because the decision already follows from ANALYSIS[C1]–ANALYSIS[C2.
ANALYSIS[C4]: Given [FACT_FOOD_DIRECT_CONTACT_UNSAFE_AREA] = 'true' (FACT[B9]) and [FACT_FOOD_CONSUMPTION_STATE] = 'properly_cooked' (FACT[B7], per [EXTERNAL_CONTEXT_1]), the concern persists because the dominant driver is the compromised food-contact cooking surface rather than doneness.
</ANALYSIS>
<SYNTHESIS & DECISION>
SYNTHESIS[D1]: Combining ANALYSIS[C1] through ANALYSIS[C4], the broccoli and meat were cooked in direct contact (including via hot liquid contact) with an interior food-contact surface treated as compromised due to extensive patchy and heavily streaked/scratch-like interior finish condition adjacent to the cooking zone.
DECISION[D2]: Therefore, for this sample, the statement 'The food is recommended for consumption.' is FALSE, because Phase C concludes the cookware food-contact surface condition is not recommended for cooking use while the food was cooked in direct contact with that compromised surface.
</SYNTHESIS & DECISION>
|
[FACT_FOOD_ITEMS]: 'broccoli florets and meat pieces cooked/heated in liquid in the pan'
[FACT_COOKWARE_TYPE]: 'coated_pan (likely nonstick-coated interior)'
[FACT_CONTACT_SURFACE]: 'interior_pan_surface (base_and_lower_wall)'
[FACT_SURFACE_DEFECT_COATING_DAMAGE]: 'true'
[FACT_SURFACE_DEFECT_RUST]: 'uncertain'
[FACT_SURFACE_DEFECT_RESIDUE_OR_STAINING]: 'true'
[FACT_FOOD_CONSUMPTION_STATE]: 'properly_cooked'
[FACT_MULTI_ITEM_CONSUMPTION]: 'typical_safe_combination'
[FACT_FOOD_DIRECT_CONTACT_UNSAFE_AREA]: 'true'
[FACT_ANY_UNSAFE_SURFACE]: 'true'
|
Id: [KNOWLEDGE_1]:
Source: https://www.fda.gov/food/fda-food-code/food-code-2022
Evidence: FDA Food Code 2022 provides retail/food-service equipment requirements; the cleanability requirement for food-contact surfaces (Food Code §4-202.11) is commonly implemented as “smooth” and “free of breaks/open seams/cracks/chips/pits and similar imperfections.”
Id: [KNOWLEDGE_2]:
Source: https://www.floridahealth.gov/environmental-health/food-safety-and-sanitation/_documents/Chapter_64E_11.pdf
Evidence: Chapter 64E-11 specifies food-contact surfaces “shall be easily cleanable, smooth and free of breaks, open seams, cracks, chips, pits, and similar imperfections.”
Id: [KNOWLEDGE_3]:
Source: https://www.sfa.gov.sg/food-safety-tips/food-risk-concerns/risk-at-a-glance/safe-practices-for-non-stick-pans
Evidence: Singapore Food Agency advises that damaged non-stick pans should not be used; it notes coating damage from abrasion/scratching and indicates damaged coatings can contaminate food during cooking.
|
||
images/p13.png
|
cot/p13.png
|
The food is recommended for consumption (True/False)
|
Id: [EXTERNAL_CONTEXT_1]
Content: If the food is raw or uncooked, evaluate it as if properly cooked.
Id: [EXTERNAL_CONTEXT_2]
Content: If the image contains two or more different food items, assume that they will be consumed properly and appropriately (e.g., prepared correctly, cooked if needed, and combined in a typical safe manner).
|
false
|
1
|
bbox_1: x=0.188529, y=0.237519, w=0.702518, h=0.562784
bbox_2: x=0.003969, y=0.031770, w=0.160746, h=0.270802
bbox_3: x=0.184560, y=0.009077, w=0.398888, h=0.121029
|
<V_OVERVIEW>
VISUAL[1]: Overview of IMG[0]
- IMG[0] shows a dark cooking pan/wok on a stovetop containing several orange shrimp (curled, ring-like shapes) sitting on top of many orange cut chunks (wedge/cube-like pieces) in a shallow pool of hot liquid.
- Steam/haze is visible rising across the upper area.
- The interior wall near the upper rim appears non-uniform: a lighter, patchy-looking band is visible near the top, and the left inner wall shows streaked/scratch-like marks on the dark surface.
- The food occupies most of the interior base area, with liquid visible between pieces and around the edges.
</V_OVERVIEW>
<V_BBOX>
VISUAL[2]: Bounding box definitions on IMG[0]
BBOX[1]: [0.188529, 0.237519, 0.702518, 0.562784] — covers the central cooking zone where shrimp and orange chunks sit in hot liquid over the interior base (primary food-contact region).
BBOX[2]: [0.003969, 0.031770, 0.160746, 0.270802] — highlights the left inner wall/base strip where streaked/scratch-like lines and non-uniform surface tone are visible.
BBOX[3]: [0.184560, 0.009077, 0.398888, 0.121029] — spans the upper inner wall/rim band where a lighter patchy/discolored area appears under steam/haze.
</V_BBOX>
<V_ZOOM>
VISUAL[3]: From the region defined by BBOX[1], a zoom is performed to obtain IMG[1],
which shows several orange shrimp resting on top of many orange chunks. The shrimp have alternating orange/whitish segments and curled bodies; the chunks have flat cut faces and sharp edges. Hot liquid surrounds the food pieces and is visible between gaps, indicating the food is sitting within the interior base cooking area.
VISUAL[4]: From the region defined by BBOX[2], a zoom is performed to obtain IMG[2],
which shows the left interior wall/base transition. The dark surface is covered by multiple thin, light scratch-like streaks crossing in different directions, producing a streaked, non-uniform appearance. This area borders the food/liquid zone.
VISUAL[5]: From the region defined by BBOX[3], a zoom is performed to obtain IMG[3],
which shows the upper inner wall/rim band. A lighter patchy/discolored area interrupts the darker surface near the rim, with uneven edges; steam/haze partially overlays this region. Food sits lower in the pan, below this upper band.
</V_ZOOM>
|
<OBSERVATION>
OBSERVATION[A1]: From IMG[0] and IMG[1], I observe shrimp together with orange cut chunks in hot liquid, with visible steam/haze indicating active heating/simmering/boiling.
OBSERVATION[A2]: From IMG[1], I observe the food and liquid occupy the interior base region and sit within the cooking zone, indicating direct food/liquid contact with the interior pan surface during cooking.
OBSERVATION[A3]: From IMG[2], I observe dense thin light scratch-like streaks across the left interior wall/base transition, creating a strongly streaked, non-uniform surface appearance.
OBSERVATION[A4]: From IMG[3], I observe an upper inner wall/rim band with a lighter patchy/discolored area interrupting the darker surface, under steam/haze.
OBSERVATION[A5]: Across IMG[2]–IMG[3], the interior finish appears non-uniform (streaked + patchy) rather than uniformly dark and consistent.
</OBSERVATION>
<FACT>
FACT[B1]: Based on OBSERVATION[A1], I define [FACT_FOOD_ITEMS] = 'shrimp and orange root-vegetable-like chunks cooked/heated in liquid'.
FACT[B2]: From OBSERVATION[A3]–OBSERVATION[A5] (dark interior with extensive scratch-like streaks and patchy interruptions), I define [FACT_COOKWARE_TYPE] = 'coated_pan (likely nonstick-coated interior)' (exact coating/material is not fully verifiable from the image alone).
FACT[B3]: From OBSERVATION[A2], I define [FACT_CONTACT_SURFACE] = 'interior_pan_surface (base_and_lower_wall)'.
FACT[B4]: From OBSERVATION[A3] (dense scratch-like streaking) and OBSERVATION[A4]–OBSERVATION[A5] (patchy non-uniform upper wall/rim band), I set [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true' to represent visible deterioration/wear of the interior finish on food-adjacent areas (interpretation occurs here in Phase B).
FACT[B5]: From OBSERVATION[A4] (lighter patchy/discolored band near the rim) where the appearance is not uniquely diagnostic of corrosion, I set [FACT_SURFACE_DEFECT_RUST] = 'uncertain'.
FACT[B6]: From OBSERVATION[A4]–OBSERVATION[A5], I set [FACT_SURFACE_DEFECT_RESIDUE_OR_STAINING] = 'true' to capture visible discoloration/patchiness regardless of cause.
FACT[B7]: Even if cooking completion is not fully verifiable visually, by [EXTERNAL_CONTEXT_1] I define [FACT_FOOD_CONSUMPTION_STATE] = 'properly_cooked' at the time of eating.
FACT[B8]: Because the image contains two different food items (shrimp + orange chunks), by [EXTERNAL_CONTEXT_2] I define [FACT_MULTI_ITEM_CONSUMPTION] = 'typical_safe_combination'.
FACT[B9]: Because the food/liquid is in contact with the interior cooking surface (FACT[B3]) and that surface is treated as compromised (FACT[B4]), I set [FACT_FOOD_DIRECT_CONTACT_UNSAFE_AREA] = 'true'.
FACT[B10]: Since [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true' (FACT[B4]), I define [FACT_ANY_UNSAFE_SURFACE] = 'true'.
</FACT>
<ANALYSIS>
ANALYSIS[C1]: Given [FACT_CONTACT_SURFACE] = 'interior_pan_surface (base_and_lower_wall)' (FACT[B3]) and [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true' (FACT[B4]), [KNOWLEDGE_1] and [KNOWLEDGE_2] support that multiuse food-contact surfaces must be smooth/easily cleanable and maintained free of damage/imperfections; therefore the cookware’s food-contact condition is treated as non-conforming for cooking use.
ANALYSIS[C2]: Given [FACT_COOKWARE_TYPE] = 'coated_pan (likely nonstick-coated interior)' (FACT[B2]) together with [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true' (FACT[B4]), [KNOWLEDGE_3] supports avoiding continued use of non-stick/coated cookware when the coating is visibly deteriorated (e.g., excessive scratching/peeling/flaking/chipping), because damaged coating can contaminate food during cooking.
ANALYSIS[C3]: Given [FACT_SURFACE_DEFECT_RUST] = 'uncertain' (FACT[B5]) but [FACT_ANY_UNSAFE_SURFACE] = 'true' (FACT[B10]), the recommendation outcome remains negative because the decision already follows from the coating-deterioration pathway (ANALYSIS[C2]) and general food-contact surface condition requirements (ANALYSIS[C1]).
ANALYSIS[C4]: Given [FACT_FOOD_DIRECT_CONTACT_UNSAFE_AREA] = 'true' (FACT[B9]) and [FACT_FOOD_CONSUMPTION_STATE] = 'properly_cooked' (FACT[B7], per [EXTERNAL_CONTEXT_1]), the concern persists because the dominant risk driver is the compromised food-contact cooking surface rather than doneness.
ANALYSIS[C5]: Applying the dataset “unsafe dominates” rule: since [FACT_ANY_UNSAFE_SURFACE] = 'true' (FACT[B10]), the dish-level consumption recommendation is negative even under [EXTERNAL_CONTEXT_1] and [EXTERNAL_CONTEXT_2].
</ANALYSIS>
<SYNTHESIS & DECISION>
SYNTHESIS[D1]: Combining ANALYSIS[C1] through ANALYSIS[C5], the shrimp and orange chunks were cooked in direct contact (including via hot liquid contact) with an interior food-contact surface treated as compromised due to extensive scratch-like streaking and patchy non-uniform interior condition; rust is not confirmed (uncertain) but is not required for the negative conclusion.
DECISION[D2]: Therefore, for this sample, the statement 'The food is recommended for consumption.' is FALSE, because Phase C concludes the cookware food-contact surface condition is not recommended for cooking use while the food was cooked in direct contact with that compromised surface.
</SYNTHESIS & DECISION>
|
[FACT_FOOD_ITEMS]: 'shrimp and orange root-vegetable-like chunks cooked/heated in liquid'
[FACT_COOKWARE_TYPE]: 'coated_pan (likely nonstick-coated interior)'
[FACT_CONTACT_SURFACE]: 'interior_pan_surface (base_and_lower_wall)'
[FACT_SURFACE_DEFECT_COATING_DAMAGE]: 'true'
[FACT_SURFACE_DEFECT_RUST]: 'uncertain'
[FACT_SURFACE_DEFECT_RESIDUE_OR_STAINING]: 'true'
[FACT_FOOD_CONSUMPTION_STATE]: 'properly_cooked'
[FACT_MULTI_ITEM_CONSUMPTION]: 'typical_safe_combination'
[FACT_FOOD_DIRECT_CONTACT_UNSAFE_AREA]: 'true'
[FACT_ANY_UNSAFE_SURFACE]: 'true'
|
Id: [KNOWLEDGE_1]:
Source: https://www.pa.gov/content/dam/copapwp-pagov/en/pda/documents/consumer_protection/foodsafety/retail-food/documents/FDA%20Food%20Code%202022_Full%20Document.pdf
Evidence: FDA Food Code 2022 §4-202.11 requires multiuse food-contact surfaces to be smooth and free of breaks/open seams/cracks/chips/pits and similar imperfections, supporting that degraded food-contact surfaces are not acceptable.
Id: [KNOWLEDGE_2]:
Source: https://www.floridahealth.gov/environmental-health/food-safety-and-sanitation/_documents/Chapter_64E_11.pdf
Evidence: Florida Chapter 64E-11 requires food-contact surfaces to be smooth, easily cleanable, and maintained free of damage (e.g., cracks/chips/pits and similar imperfections), reinforcing that deteriorated equipment surfaces are not appropriate for food-contact use.
Id: [KNOWLEDGE_3]:
Source: https://www.sfa.gov.sg/food-safety-tips/food-risk-concerns/risk-at-a-glance/safe-practices-for-non-stick-pans
Evidence: Singapore Food Agency advises that damaged non-stick cookware should not be used and recommends replacement when coatings visibly deteriorate (e.g., excessive scratches/peeling/flaking/chipping), noting damaged coatings can contaminate food during cooking.
|
||
images/p14.png
|
cot/p14.png
|
The food is recommended for consumption (True/False)
|
Id: [EXTERNAL_CONTEXT_1]
Content: If the food is raw or uncooked, evaluate it as if properly cooked.
Id: [EXTERNAL_CONTEXT_2]
Content: If the image contains two or more different food items, assume that they will be consumed properly and appropriately (e.g., prepared correctly, cooked if needed, and combined in a typical safe manner).
|
false
|
1
|
bbox_1: x=0.201983, y=0.378159, w=0.557621, h=0.565897
bbox_2: x=0.006196, y=0.107279, w=0.178439, h=0.402297
bbox_3: x=0.307311, y=0.008046, w=0.356877, h=0.128735
bbox_4: x=0.711276, y=0.085823, w=0.203222, h=0.343293
bbox_5: x=0.851301, y=0.493484, w=0.138786, h=0.378159
|
<V_OVERVIEW>
VISUAL[1]: Overview of IMG[0]
- IMG[0] shows a dark deep pan/wok containing a simmering mixture: green peas, orange carrot cubes, pale diced pieces (potato-like), and pale shredded meat in a light broth.
- Steam/haze is visible above the food, especially toward the upper-left.
- The interior wall/rim area is strongly non-uniform: the top inner band shows large irregular light-colored patches with jagged boundaries against the dark surface.
- The right inner wall shows dense thin light streaks/scratch-like lines on the dark surface.
- A metal rivet head is visible on the right side (handle attachment area), with nearby wall surface also showing non-uniform marks.
</V_OVERVIEW>
<V_BBOX>
VISUAL[2]: In IMG[0], five bounding boxes are drawn:
BBOX[1]: [0.201983, 0.378159, 0.557621, 0.565897] — covers the central food region (broth + peas/carrots/diced pieces + shredded meat) occupying the interior base.
BBOX[2]: [0.006196, 0.107279, 0.178439, 0.402297] — highlights the left inner wall region where the dark surface shows lighter streaking/marks.
BBOX[3]: [0.307311, 0.008046, 0.356877, 0.128735] — spans the upper inner wall/rim band with extensive irregular light-colored patchiness.
BBOX[4]: [0.711276, 0.085823, 0.203222, 0.343293] — covers the upper-right inner wall area with dense thin scratch-like streaks and non-uniform tone.
BBOX[5]: [0.851301, 0.493484, 0.138786, 0.378159] — highlights the right inner wall near the rivet/handle-side area with non-uniform marks.
</V_BBOX>
<V_ZOOM>
VISUAL[3]: From the region defined by BBOX[1], a zoom is performed to obtain IMG[1],
which shows shredded meat pieces distributed across the surface of a light broth together with peas, carrot cubes, and pale diced pieces. Small surface ripples/bubbles are visible, and the food/liquid occupies the interior base cooking area, indicating direct contact between broth/food and the interior base (and lower wall at the edges).
VISUAL[4]: From the region defined by BBOX[2], a zoom is performed to obtain IMG[2],
which shows the left inner wall: the dark surface has scattered lighter streaks/marks and uneven tone. This region sits above the broth level but is adjacent to the cooking zone below.
VISUAL[5]: From the region defined by BBOX[3], a zoom is performed to obtain IMG[3],
which shows the upper inner wall/rim band: a wide strip of irregular light-colored patchiness interrupts the dark surface, with jagged, uneven boundaries and a clustered, non-uniform pattern. Steam/haze partially overlays the area.
VISUAL[6]: From the region defined by BBOX[4], a zoom is performed to obtain IMG[4],
which shows the upper-right inner wall: many thin light scratch-like streaks run across the dark surface, creating a dense streaked pattern and non-uniform appearance. The streaked area is on the wall above the broth/food zone.
VISUAL[7]: From the region defined by BBOX[5], a zoom is performed to obtain IMG[5],
which shows the right inner wall near the rivet: a round metal rivet head is visible, and the nearby wall surface shows irregular light marks/patchiness and non-uniform tone. This region is on the wall bordering the cooking zone.
</V_ZOOM>
|
<OBSERVATION>
OBSERVATION[A1]: From IMG[0] and IMG[1], I observe a simmering stew-like mixture (peas, carrots, pale diced pieces, shredded meat) in light broth with visible steam/haze.
OBSERVATION[A2]: From IMG[1], I observe the broth and food occupy the interior base region and reach the lower wall at the edges, indicating direct food/liquid contact with the interior cooking surface during cooking.
OBSERVATION[A3]: From IMG[3], I observe extensive irregular light-colored patchiness along the upper inner wall/rim band with jagged boundaries against the darker surface.
OBSERVATION[A4]: From IMG[4], I observe a dense network of thin light scratch-like streaks across the upper-right inner wall, creating a heavily streaked, non-uniform surface appearance.
OBSERVATION[A5]: From IMG[2] and IMG[5], I observe additional non-uniform lighter marks/streaks on the left wall and near the rivet/handle-side wall.
OBSERVATION[A6]: Across IMG[2]–IMG[5], I observe the interior wall/rim-adjacent regions are non-uniform (patchy + streaked) rather than uniformly dark and consistent.
</OBSERVATION>
<FACT>
FACT[B1]: Based on OBSERVATION[A1], I define [FACT_FOOD_ITEMS] = 'peas, carrots, pale diced pieces, and shredded meat cooked/heated in broth'.
FACT[B2]: From the cookware form and the dark interior finish with widespread patchy/streaked non-uniformity (OBSERVATION[A3]–OBSERVATION[A6]), I define [FACT_COOKWARE_TYPE] = 'coated_pan (likely nonstick-coated interior)' (exact coating/material is not fully verifiable from the image alone).
FACT[B3]: From OBSERVATION[A2], I define [FACT_CONTACT_SURFACE] = 'interior_pan_surface (base_and_lower_wall)'.
FACT[B4]: From OBSERVATION[A3] (large irregular light patchiness on the inner wall/rim) and OBSERVATION[A4] (dense scratch-like streaking on the inner wall), I set [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true' to represent visible deterioration/wear of the interior finish on food-adjacent interior surfaces (interpretation occurs here in Phase B).
FACT[B5]: From the highlighted regions in OBSERVATION[A3]–OBSERVATION[A5] (predominantly light/whitish patchiness and scratch-like streaking without a clearly reddish-brown/orange corrosion signature), I set [FACT_SURFACE_DEFECT_RUST] = 'false'.
FACT[B6]: From OBSERVATION[A3]–OBSERVATION[A6], I set [FACT_SURFACE_DEFECT_RESIDUE_OR_STAINING] = 'true' to represent visible non-uniform discoloration/patchiness on the cookware interior regardless of cause.
FACT[B7]: By [EXTERNAL_CONTEXT_1], I define [FACT_FOOD_CONSUMPTION_STATE] = 'properly_cooked' at the time of eating.
FACT[B8]: Because the image contains two or more different food items (vegetables + meat), by [EXTERNAL_CONTEXT_2] I define [FACT_MULTI_ITEM_CONSUMPTION] = 'typical_safe_combination'.
FACT[B9]: Because the broth/food is in direct contact with the interior cooking surface (FACT[B3]) and that surface is treated as compromised (FACT[B4]), I set [FACT_FOOD_DIRECT_CONTACT_UNSAFE_AREA] = 'true'.
FACT[B10]: Since [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true' (FACT[B4]), I define [FACT_ANY_UNSAFE_SURFACE] = 'true'.
</FACT>
<ANALYSIS>
ANALYSIS[C1]: Given [FACT_CONTACT_SURFACE] = 'interior_pan_surface (base_and_lower_wall)' (FACT[B3]) and [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true' (FACT[B4]), [KNOWLEDGE_1] and [KNOWLEDGE_2] support that food-contact surfaces must be smooth, durable, readily cleanable, and maintained free of damage/imperfections; therefore the observed interior condition is treated as non-conforming for food-contact use.
ANALYSIS[C2]: Given [FACT_COOKWARE_TYPE] = 'coated_pan (likely nonstick-coated interior)' (FACT[B2]) and [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true' (FACT[B4]), [KNOWLEDGE_3] supports avoiding continued use of cookware when non-stick/coated surfaces are visibly deteriorated (e.g., excessive scratching/peeling/flaking/chipping), because damaged coating can contaminate food during cooking.
ANALYSIS[C3]: Given [FACT_SURFACE_DEFECT_RUST] = 'false' (FACT[B5]) but [FACT_ANY_UNSAFE_SURFACE] = 'true' (FACT[B10]), the recommendation outcome remains negative because the decision already follows from the coating/finish deterioration pathway (ANALYSIS[C2]) and general food-contact surface condition requirements (ANALYSIS[C1]).
ANALYSIS[C4]: Given [FACT_FOOD_DIRECT_CONTACT_UNSAFE_AREA] = 'true' (FACT[B9]) and [FACT_FOOD_CONSUMPTION_STATE] = 'properly_cooked' (FACT[B7], per [EXTERNAL_CONTEXT_1]), the concern persists because the dominant risk driver is the compromised food-contact cooking surface rather than doneness.
ANALYSIS[C5]: Applying the dataset “unsafe dominates” rule: since [FACT_ANY_UNSAFE_SURFACE] = 'true' (FACT[B10]), the dish-level consumption recommendation is negative even under [EXTERNAL_CONTEXT_1] and [EXTERNAL_CONTEXT_2].
</ANALYSIS>
<SYNTHESIS & DECISION>
SYNTHESIS[D1]: Combining ANALYSIS[C1] through ANALYSIS[C5], the mixed vegetables and shredded meat were cooked in direct contact (including via hot broth contact) with an interior food-contact surface treated as compromised due to extensive patchy interruptions and dense scratch-like streaking on food-adjacent interior wall/rim regions.
DECISION[D2]: Therefore, for this sample, the statement 'The food is recommended for consumption.' is FALSE, because Phase C concludes the cookware food-contact surface condition is not recommended for cooking use while the food was cooked in direct contact with that compromised surface.
</SYNTHESIS & DECISION>
|
[FACT_FOOD_ITEMS]: 'peas, carrots, pale diced pieces, and shredded meat cooked/heated in broth'
[FACT_COOKWARE_TYPE]: 'coated_pan (likely nonstick-coated interior)'
[FACT_CONTACT_SURFACE]: 'interior_pan_surface (base_and_lower_wall)'
[FACT_SURFACE_DEFECT_COATING_DAMAGE]: 'true'
[FACT_SURFACE_DEFECT_RUST]: 'false'
[FACT_SURFACE_DEFECT_RESIDUE_OR_STAINING]: 'true'
[FACT_FOOD_CONSUMPTION_STATE]: 'properly_cooked'
[FACT_MULTI_ITEM_CONSUMPTION]: 'typical_safe_combination'
[FACT_FOOD_DIRECT_CONTACT_UNSAFE_AREA]: 'true'
[FACT_ANY_UNSAFE_SURFACE]: 'true'
|
Id: [KNOWLEDGE_1]:
Source: https://www.fda.gov/media/164194/download
Evidence: FDA Food Code 2022 §4-202.11 states multiuse food-contact surfaces shall be smooth and free of breaks/open seams/cracks/chips/pits and similar imperfections, supporting that degraded/imperfection-like food-contact surfaces are not acceptable.
Id: [KNOWLEDGE_2]:
Source: https://www.floridahealth.gov/environmental-health/food-safety-and-sanitation/_documents/Chapter_64E_11.pdf
Evidence: Florida Chapter 64E-11 requires food-contact surfaces to be smooth, easily cleanable, and maintained free of damage (e.g., cracks/chips/pits and similar imperfections), reinforcing that deteriorated equipment surfaces are not appropriate for food-contact use.
Id: [KNOWLEDGE_3]:
Source: https://www.sfa.gov.sg/food-safety-tips/food-risk-concerns/risk-at-a-glance/safe-practices-for-non-stick-pans
Evidence: Singapore Food Agency advises not to use damaged non-stick/coated cookware and recommends replacement when coatings visibly deteriorate (e.g., excessive scratches/peeling/flaking/chipping), noting damaged coatings can contaminate food during cooking.
|
||
images/p15.png
|
cot/p15.png
|
The food is recommended for consumption (True/False)
|
Id: [EXTERNAL_CONTEXT_1]
Content: If the food is raw or uncooked, evaluate it as if properly cooked.
Id: [EXTERNAL_CONTEXT_2]
Content: If the image contains two or more different food items, assume that they will be consumed properly and appropriately (e.g., prepared correctly, cooked if needed, and combined in a typical safe manner).
|
false
|
1
|
bbox_1: x=0.200911, y=0.419847, w=0.484915, h=0.503817
bbox_2: x=0.003721, y=0.328244, w=0.090534, h=0.628499
bbox_3: x=0.073171, y=0.101781, w=0.189749, h=0.256997
bbox_4: x=0.693267, y=0.078880, w=0.173627, h=0.320611
bbox_5: x=0.767678, y=0.572519, w=0.192230, h=0.424936
|
<V_OVERVIEW>
VISUAL[1]: Overview of IMG[0]
- IMG[0] shows a dark wok/frying pan on a stovetop, filled with bright green broccoli florets and several off-white cubes (tofu-like) sitting in a shallow layer of hot liquid.
- Steam/haze rises from the center and upper-left area.
- The interior surface is visibly non-uniform: the left inner wall and adjacent interior show many thin light scratch-like streaks on a dark background, while the right inner wall shows large irregular light-colored patchy areas where the dark surface is interrupted.
- A wooden handle extends from the right side; the patchiest interior wall region appears near the handle-side wall.
</V_OVERVIEW>
<V_BBOX>
VISUAL[2]: Bounding box definitions on IMG[0]
BBOX[1]: [0.200911, 0.419847, 0.484915, 0.503817] — covers the central cooking zone where broccoli florets and off-white cubes sit in hot liquid over the interior base (primary food-contact region).
BBOX[2]: [0.003721, 0.328244, 0.090534, 0.628499] — highlights the left inner wall/base strip where dense thin scratch-like lines are visible on the dark surface.
BBOX[3]: [0.073171, 0.101781, 0.189749, 0.256997] — highlights the upper-left interior wall area with additional streaks/marks above the food zone.
BBOX[4]: [0.693267, 0.078880, 0.173627, 0.320611] — covers the upper-right inner wall area with smaller irregular light patches on the dark surface.
BBOX[5]: [0.767678, 0.572519, 0.192230, 0.424936] — covers the lower-right inner wall near the handle-side where large irregular light-colored patchy areas interrupt the dark interior surface.
</V_BBOX>
<V_ZOOM>
VISUAL[3]: From the region defined by BBOX[1], a zoom is performed to obtain IMG[1],
which shows many broccoli florets and several off-white cubes clustered across the interior base. Hot liquid is visible between florets and around cube edges, with light steam/haze passing over the food. The food and liquid occupy the base region, indicating contact with the interior cooking area.
VISUAL[4]: From the region defined by BBOX[2], a zoom is performed to obtain IMG[2],
which shows the left interior wall/base transition. The dark surface is covered by numerous thin, light scratch-like streaks crossing in multiple directions, producing a streaked, non-uniform appearance. This region is adjacent to the liquid/food zone.
VISUAL[5]: From the region defined by BBOX[3], a zoom is performed to obtain IMG[3],
which shows the upper-left inner wall. The dark surface has scattered lighter marks and faint streaking; the tone appears uneven compared to a uniformly dark finish. This area is above the food level.
VISUAL[6]: From the region defined by BBOX[4], a zoom is performed to obtain IMG[4],
which shows the upper-right inner wall. Small irregular light-colored patches interrupt the darker surface near the rim/wall region, creating a mottled, non-uniform band above the cooking zone.
VISUAL[7]: From the region defined by BBOX[5], a zoom is performed to obtain IMG[5],
which shows the lower-right inner wall near the handle side. Large irregular light-colored patchy areas with jagged boundaries interrupt the dark surface; the patchy region sits close to the cooking zone below, where liquid and food are present.
</V_ZOOM>
|
<OBSERVATION>
OBSERVATION[A1]: From IMG[0] and IMG[1], I observe broccoli florets and off-white cubes in hot liquid with visible steam/haze, indicating active heating/simmering.
OBSERVATION[A2]: From IMG[1], I observe the food and liquid occupy the interior base region, indicating direct food/liquid contact with the cookware’s interior cooking surface during cooking.
OBSERVATION[A3]: From IMG[2], I observe dense thin light scratch-like streaks on the left interior wall/base transition, creating a strongly streaked, non-uniform surface appearance.
OBSERVATION[A4]: From IMG[4] and IMG[5], I observe irregular light-colored patchy areas on the right inner wall (small patches near the upper-right and large patchy regions near the lower-right/handle side), interrupting the darker surface with jagged boundaries.
OBSERVATION[A5]: Across IMG[2]–IMG[5], I observe the interior wall regions are non-uniform (streaked + patchy) rather than smooth and uniformly dark.
</OBSERVATION>
<FACT>
FACT[B1]: Based on OBSERVATION[A1], I define [FACT_FOOD_ITEMS] = 'broccoli florets and tofu-like cubes cooked/heated in liquid'.
FACT[B2]: From OBSERVATION[A3]–OBSERVATION[A5] (dark interior with extensive streaking and large irregular patchy interruptions), I define [FACT_COOKWARE_TYPE] = 'coated_pan (likely nonstick-coated interior)' (exact coating/material is not fully verifiable from the image alone).
FACT[B3]: From OBSERVATION[A2], I define [FACT_CONTACT_SURFACE] = 'interior_pan_surface (base_and_lower_wall)'.
FACT[B4]: From OBSERVATION[A3] (dense scratch-like streaking) and OBSERVATION[A4]–OBSERVATION[A5] (large irregular patchy interruptions of the interior finish on the wall near the cooking zone), I set [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true'.
FACT[B5]: From OBSERVATION[A4] (light-colored patchy areas) where the appearance is not uniquely diagnostic of corrosion versus other causes, I set [FACT_SURFACE_DEFECT_RUST] = 'uncertain'.
FACT[B6]: From OBSERVATION[A4]–OBSERVATION[A5], I set [FACT_SURFACE_DEFECT_RESIDUE_OR_STAINING] = 'true' to represent visible patchiness/discoloration and non-uniform surface condition regardless of cause.
FACT[B7]: By [EXTERNAL_CONTEXT_1], I define [FACT_FOOD_CONSUMPTION_STATE] = 'properly_cooked' at the time of eating.
FACT[B8]: Because the image contains two different food items (broccoli + tofu-like cubes), by [EXTERNAL_CONTEXT_2] I define [FACT_MULTI_ITEM_CONSUMPTION] = 'typical_safe_combination'.
FACT[B9]: Because the food/liquid is in direct contact with the interior cooking surface (FACT[B3]) and that surface is treated as compromised by finish deterioration (FACT[B4]), I set [FACT_FOOD_DIRECT_CONTACT_UNSAFE_AREA] = 'true'.
FACT[B10]: Since [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true' (FACT[B4]), I define [FACT_ANY_UNSAFE_SURFACE] = 'true'.
</FACT>
<ANALYSIS>
ANALYSIS[C1]: Given [FACT_CONTACT_SURFACE] = 'interior_pan_surface (base_and_lower_wall)' (FACT[B3]) and [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true' (FACT[B4]), [KNOWLEDGE_1] and [KNOWLEDGE_2] support that food-contact surfaces must be smooth/easily cleanable and maintained free of cracks/chips/pits and similar imperfections; therefore the cooking surface condition is treated as non-conforming for food-contact use.
ANALYSIS[C2]: Given [FACT_COOKWARE_TYPE] = 'coated_pan (likely nonstick-coated interior)' (FACT[B2]) together with [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true' (FACT[B4]), [KNOWLEDGE_3] supports avoiding continued use of non-stick/coated cookware when the coating is visibly deteriorated (e.g., extensive scratching/peeling/flaking/chipping), because damaged coating can contaminate food during cooking.
ANALYSIS[C3]: Given [FACT_SURFACE_DEFECT_RUST] = 'uncertain' (FACT[B5]) but [FACT_ANY_UNSAFE_SURFACE] = 'true' (FACT[B10]), the recommendation outcome remains negative because the decision already follows from the coating-damage pathway (ANALYSIS[C2]) and the general food-contact surface requirements (ANALYSIS[C1]).
ANALYSIS[C4]: Given [FACT_FOOD_DIRECT_CONTACT_UNSAFE_AREA] = 'true' (FACT[B9]) and [FACT_FOOD_CONSUMPTION_STATE] = 'properly_cooked' (FACT[B7], per [EXTERNAL_CONTEXT_1]), the concern persists because the dominant driver is the compromised food-contact cooking surface rather than doneness.
</ANALYSIS>
<SYNTHESIS & DECISION>
SYNTHESIS[D1]: Combining ANALYSIS[C1] through ANALYSIS[C4], the broccoli and tofu-like cubes were cooked in direct contact (including via hot liquid contact) with an interior food-contact surface treated as compromised due to extensive scratch-like streaking and large patchy interruptions of the interior finish adjacent to the cooking zone; rust is not confirmed (uncertain) but is not required for the conclusion.
DECISION[D2]: Therefore, for this sample, the statement 'The food is recommended for consumption.' is FALSE, because Phase C concludes the cookware food-contact surface condition is not recommended for cooking use while the food was cooked in direct contact with that compromised surface.
</SYNTHESIS & DECISION>
|
[FACT_FOOD_ITEMS]: 'broccoli florets and tofu-like cubes cooked/heated in liquid'
[FACT_COOKWARE_TYPE]: 'coated_pan (likely nonstick-coated interior)'
[FACT_CONTACT_SURFACE]: 'interior_pan_surface (base_and_lower_wall)'
[FACT_SURFACE_DEFECT_COATING_DAMAGE]: 'true'
[FACT_SURFACE_DEFECT_RUST]: 'uncertain'
[FACT_SURFACE_DEFECT_RESIDUE_OR_STAINING]: 'true'
[FACT_FOOD_CONSUMPTION_STATE]: 'properly_cooked'
[FACT_MULTI_ITEM_CONSUMPTION]: 'typical_safe_combination'
[FACT_FOOD_DIRECT_CONTACT_UNSAFE_AREA]: 'true'
[FACT_ANY_UNSAFE_SURFACE]: 'true'
|
Id: [KNOWLEDGE_1]:
Source: https://www.fda.gov/media/164194/download
Evidence: FDA Food Code (e.g., §4-202.11) requires multiuse food-contact surfaces to be smooth and free of breaks/open seams/cracks/chips/pits and similar imperfections, supporting that degraded/imperfection-like food-contact surfaces are not acceptable.
Id: [KNOWLEDGE_2]:
Source: https://www.floridahealth.gov/environmental-health/food-safety-and-sanitation/_documents/Chapter_64E_11.pdf
Evidence: Florida Chapter 64E-11 requires food-contact surfaces to be smooth, easily cleanable, and maintained free of damage (e.g., cracks/chips/pits and similar imperfections), reinforcing that deteriorated equipment surfaces are not appropriate for food-contact use.
Id: [KNOWLEDGE_3]:
Source: https://www.sfa.gov.sg/food-safety-tips/food-risk-concerns/risk-at-a-glance/safe-practices-for-non-stick-pans
Evidence: Singapore Food Agency advises against using damaged non-stick/coated cookware and recommends replacement when coatings visibly deteriorate (e.g., excessive scratches, peeling, flaking, chipping), noting damaged coating can contaminate food during cooking.
|
||
images/p16.png
|
cot/p16.png
|
The food is recommended for consumption (True/False)
|
Id: [EXTERNAL_CONTEXT_1]
Content: If the food is raw or uncooked, evaluate it as if properly cooked.
Id: [EXTERNAL_CONTEXT_2]
Content: If the image contains two or more different food items, assume that they will be consumed properly and appropriately (e.g., prepared correctly, cooked if needed, and combined in a typical safe manner).
|
false
|
1
|
bbox_1: x=0.220403, y=0.381325, w=0.579345, h=0.565837
bbox_2: x=-0.000000, y=0.401006, w=0.085642, h=0.516634
bbox_3: x=0.094458, y=0.137769, w=0.158690, h=0.248476
bbox_4: x=0.323678, y=0.014761, w=0.395466, h=0.214034
|
<V_OVERVIEW>
VISUAL[1]: Overview of IMG[0]
- IMG[0] shows a dark round pan on a stovetop, containing broccoli pieces and several halved eggs in hot liquid, with visible steam/haze.
- The liquid level is high, reaching close to the inner wall, and bubbling/boiling is visible near the right side of the pan.
- The interior wall surface is non-uniform: multiple light-colored, irregular patchy areas interrupt the otherwise dark interior near the upper wall/rim region, and there are streaked/scratch-like lines in several wall areas.
</V_OVERVIEW>
<V_BBOX>
VISUAL[2]: Bounding box definitions on IMG[0]
BBOX[1]: [0.220403, 0.381325, 0.579345, 0.565837] — covers the central interior cooking zone with eggs, broccoli, and boiling liquid on the interior base (primary food-contact region).
BBOX[2]: [-0.000000, 0.401006, 0.085642, 0.516634] — covers the left inner wall region showing a large light-colored patchy area and nearby streaked lines.
BBOX[3]: [0.094458, 0.137769, 0.158690, 0.248476] — covers an upper-left inner wall zone showing a narrow scraped/streaked-looking band with lighter tones.
BBOX[4]: [0.323678, 0.014761, 0.395466, 0.214034] — covers the upper inner wall/rim band showing multiple irregular light-colored patchy areas on the dark surface.
</V_BBOX>
<V_ZOOM>
VISUAL[3]: From the region defined by BBOX[1], a zoom is performed to obtain IMG[1],
which shows the interior base filled with boiling liquid where broccoli florets and halved eggs sit partially submerged. The food and liquid occupy the base area, indicating direct contact with the interior cooking surface.
VISUAL[4]: From the region defined by BBOX[2], a zoom is performed to obtain IMG[2],
which shows the left inner wall (upper-to-mid wall area). A large light-colored, irregular patch interrupts the dark surface, with additional thin streaked/scratch-like lines nearby. The lower edge of this region is adjacent to the liquid/food level.
VISUAL[5]: From the region defined by BBOX[3], a zoom is performed to obtain IMG[3],
which shows the upper-left inner wall near the rim. A narrow, scraped/streaked-looking band with lighter tones runs diagonally across a darker background; this area appears above the liquid level.
VISUAL[6]: From the region defined by BBOX[4], a zoom is performed to obtain IMG[4],
which shows the upper inner wall/rim band. Multiple irregular, light-colored patchy areas with jagged edges appear across the dark surface; this band is mostly above the liquid, with steam/haze passing in front.
</V_ZOOM>
|
<OBSERVATION>
OBSERVATION[A1]: From IMG[0] and IMG[1], I observe broccoli and halved eggs in hot, bubbling liquid with visible steam/haze, indicating active boiling/heating.
OBSERVATION[A2]: From IMG[1], I observe the food and boiling liquid occupy the interior base region, so the food/liquid is in direct contact with the interior cooking surface during cooking.
OBSERVATION[A3]: From IMG[2], I observe a large light-colored, irregular patch on the left inner wall with nearby streaked/scratch-like lines, and the lower edge of this region sits near the liquid/food level.
OBSERVATION[A4]: From IMG[3], I observe an upper-left inner wall band that looks scraped/streaked with lighter tones against the darker surface.
OBSERVATION[A5]: From IMG[4], I observe multiple irregular light-colored patchy areas along the upper inner wall/rim band, creating a visibly non-uniform wall surface compared to a uniformly dark finish.
</OBSERVATION>
<FACT>
FACT[B1]: Based on OBSERVATION[A1], I define [FACT_FOOD_ITEMS] = 'broccoli and eggs cooked/boiled in liquid in the pan'.
FACT[B2]: From OBSERVATION[A3]–OBSERVATION[A5] (dark interior with widespread streaking and irregular light patchy interruptions on the inner wall), I define [FACT_COOKWARE_TYPE] = 'coated_pan (likely nonstick-coated interior)' (exact coating/material is not fully verifiable from the image alone).
FACT[B3]: From OBSERVATION[A2], I define [FACT_CONTACT_SURFACE] = 'interior_pan_surface (base_and_lower_wall)'.
FACT[B4]: From OBSERVATION[A3] (large irregular light patch near the liquid level with streaking) together with OBSERVATION[A4]–OBSERVATION[A5] (scraped/streaked and patchy non-uniform interior wall/rim appearance), I set [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true'.
FACT[B5]: From OBSERVATION[A3]–OBSERVATION[A5], I set [FACT_SURFACE_DEFECT_RUST] = 'false' because the visible non-uniform areas are predominantly light/whitish patchy regions and streaking rather than a clearly reddish-brown corrosion-like appearance.
FACT[B6]: From OBSERVATION[A3]–OBSERVATION[A5], I set [FACT_SURFACE_DEFECT_RESIDUE_OR_STAINING] = 'true' to represent visible patchiness/discoloration and non-uniform surface appearance regardless of cause.
FACT[B7]: By [EXTERNAL_CONTEXT_1], I define [FACT_FOOD_CONSUMPTION_STATE] = 'properly_cooked' at the time of eating.
FACT[B8]: Because two food items are present (broccoli + eggs), by [EXTERNAL_CONTEXT_2] I define [FACT_MULTI_ITEM_CONSUMPTION] = 'typical_safe_combination'.
FACT[B9]: Because the food/liquid is in direct contact with the interior cooking surface (FACT[B3]) and the surface shows non-uniform patchy/streaked interior condition including near the liquid line (FACT[B4]), I set [FACT_FOOD_DIRECT_CONTACT_UNSAFE_AREA] = 'true'.
FACT[B10]: Since [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true' (FACT[B4]), I define [FACT_ANY_UNSAFE_SURFACE] = 'true'.
</FACT>
<ANALYSIS>
ANALYSIS[C1]: Given [FACT_CONTACT_SURFACE] = 'interior_pan_surface (base_and_lower_wall)' (FACT[B3]) and [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true' (FACT[B4]), [KNOWLEDGE_1] supports that multiuse food-contact surfaces should be smooth and free of breaks/cracks/chips/pits and similar imperfections; therefore the observed interior condition is treated as non-conforming for food-contact use. :contentReference[oaicite:0]{index=0}
ANALYSIS[C2]: Given [FACT_COOKWARE_TYPE] = 'coated_pan (likely nonstick-coated interior)' (FACT[B2]) together with [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true' (FACT[B4]), [KNOWLEDGE_2] supports replacing non-stick cookware when coatings visibly deteriorate (e.g., excessive scratches, peeling, flaking, chipping) and avoiding use of damaged coatings due to contamination concerns; therefore continued cooking on this surface is treated as not recommended. :contentReference[oaicite:1]{index=1}
ANALYSIS[C3]: Given [FACT_SURFACE_DEFECT_RUST] = 'false' (FACT[B5]) but [FACT_ANY_UNSAFE_SURFACE] = 'true' (FACT[B10]), the negative recommendation is still driven by the coating-deterioration pathway (ANALYSIS[C2]) and the general food-contact surface condition requirement (ANALYSIS[C1]).
ANALYSIS[C4]: Given [FACT_FOOD_DIRECT_CONTACT_UNSAFE_AREA] = 'true' (FACT[B9]) and [FACT_FOOD_CONSUMPTION_STATE] = 'properly_cooked' (FACT[B7], per [EXTERNAL_CONTEXT_1]), the concern remains because the driver is the compromised food-contact surface rather than doneness.
</ANALYSIS>
<SYNTHESIS & DECISION>
SYNTHESIS[D1]: Combining ANALYSIS[C1] through ANALYSIS[C4], the eggs and broccoli were cooked in direct contact (including via boiling liquid contact) with an interior food-contact surface treated as compromised due to visible non-uniform patchy/streaked interior condition consistent with coating deterioration, including areas near the liquid line.
DECISION[D2]: Therefore, for this sample, the statement 'The food is recommended for consumption.' is FALSE, because Phase C concludes the cookware food-contact surface is not recommended for cooking use while the food was cooked in direct contact with that compromised surface.
</SYNTHESIS & DECISION>
|
[FACT_FOOD_ITEMS]: 'broccoli and eggs cooked/boiled in liquid in the pan'
[FACT_COOKWARE_TYPE]: 'coated_pan (likely nonstick-coated interior)'
[FACT_CONTACT_SURFACE]: 'interior_pan_surface (base_and_lower_wall)'
[FACT_SURFACE_DEFECT_COATING_DAMAGE]: 'true'
[FACT_SURFACE_DEFECT_RUST]: 'false'
[FACT_SURFACE_DEFECT_RESIDUE_OR_STAINING]: 'true'
[FACT_FOOD_CONSUMPTION_STATE]: 'properly_cooked'
[FACT_MULTI_ITEM_CONSUMPTION]: 'typical_safe_combination'
[FACT_FOOD_DIRECT_CONTACT_UNSAFE_AREA]: 'true'
[FACT_ANY_UNSAFE_SURFACE]: 'true'
|
Id: [KNOWLEDGE_1]:
Source: https://www.fda.gov/media/164194/download?attachment=
Evidence: FDA Food Code 2022 §4-202.11 states multiuse food-contact surfaces shall be smooth and free of breaks/open seams/cracks/chips/pits and similar imperfections.
Id: [KNOWLEDGE_2]:
Source: https://www.sfa.gov.sg/food-safety-tips/food-risk-concerns/risk-at-a-glance/safe-practices-for-non-stick-pans
Evidence: Singapore Food Agency advises that damaged non-stick coatings should not be used and recommends replacing cookware when coatings visibly deteriorate (e.g., excessive scratches, peeling, flaking, chipping).
Id: [KNOWLEDGE_3]:
Source: https://www.floridahealth.gov/environmental-health/food-safety-and-sanitation/_documents/Chapter_64E_11.pdf
Evidence: Florida Chapter 64E-11 specifies food-contact surfaces shall be easily cleanable, smooth, and free of breaks/open seams/cracks/chips/pits and similar imperfections.
|
||
images/p17.png
|
cot/p17.png
|
The food is recommended for consumption (True/False)
|
Id: [EXTERNAL_CONTEXT_1]
Content: If the food is raw or uncooked, evaluate it as if properly cooked.
Id: [EXTERNAL_CONTEXT_2]
Content: If the image contains two or more different food items, assume that they will be consumed properly and appropriately (e.g., prepared correctly, cooked if needed, and combined in a typical safe manner).
|
false
|
1
|
bbox_1: x=0.201983, y=0.519926, w=0.548947, h=0.463019
bbox_2: x=0.007435, y=0.020694, w=0.153656, h=0.587180
bbox_3: x=0.195787, y=0.041387, w=0.644362, h=0.375071
bbox_4: x=0.779430, y=0.460432, w=0.180917, h=0.307817
|
<V_OVERVIEW>
VISUAL[1]: Overview of IMG[0]
- IMG[0] shows the inside of a dark cooking pot (with interior measurement markings on the left wall) containing mixed vegetables in a shallow layer of liquid.
- Visible food items include green broccoli florets, orange carrot pieces, and a long green piece (bean/asparagus-like) near the upper middle.
- The upper interior wall (top band) shows many thin, light scratch-like lines across the dark surface.
- On the right inner wall, another patch of dense thin scratch-like lines is visible.
- Steam/haze appears along the upper-right edge, suggesting hot contents.
</V_OVERVIEW>
<V_BBOX>
VISUAL[2]: Bounding box definitions on IMG[0]
BBOX[1]: [0.201983, 0.519926, 0.548947, 0.463019] — covers the main food zone where vegetables sit in liquid on the interior base.
BBOX[2]: [0.007435, 0.020694, 0.153656, 0.587180] — highlights the left inner wall region with measurement markings and adjacent wall surface.
BBOX[3]: [0.195787, 0.041387, 0.644362, 0.375071] — spans the upper inner wall band where dense scratch-like lines are concentrated.
BBOX[4]: [0.779430, 0.460432, 0.180917, 0.307817] — covers the right inner wall area with additional dense scratch-like lines.
</V_BBOX>
<V_ZOOM>
VISUAL[3]: From the region defined by BBOX[1], a zoom is performed to obtain IMG[1],
which shows broccoli florets and carrot pieces sitting in liquid across the interior base. The food occupies the base area with liquid visible between pieces, indicating the food/liquid is positioned on the interior cooking surface.
VISUAL[4]: From the region defined by BBOX[2], a zoom is performed to obtain IMG[2],
which shows the left inner wall with printed measurement markings (text and lines). The wall surface around the markings appears dark, with scattered light scuffs/marks visible near the boundary of the box.
VISUAL[5]: From the region defined by BBOX[3], a zoom is performed to obtain IMG[3],
which shows the upper inner wall band. The dark surface is heavily streaked with many thin, light scratch-like lines crossing in multiple directions, producing a dense, non-uniform scratched pattern above the food level.
VISUAL[6]: From the region defined by BBOX[4], a zoom is performed to obtain IMG[4],
which shows the right inner wall. The dark surface has dense thin scratch-like lines and scuffed-looking areas, forming a concentrated scratched region on the wall near the food/liquid zone below.
</V_ZOOM>
|
<OBSERVATION>
OBSERVATION[A1]: From IMG[0] and IMG[1], I observe mixed vegetables (broccoli, carrots, and a long green piece) in liquid inside a dark interior pot, with steam/haze visible near the top edge.
OBSERVATION[A2]: From IMG[1], I observe the vegetables and liquid occupy the interior base region, indicating direct food/liquid contact with the interior cooking surface during cooking.
OBSERVATION[A3]: From IMG[3], I observe a dense network of thin, light scratch-like lines across the upper inner wall band, creating a strongly streaked, non-uniform surface appearance.
OBSERVATION[A4]: From IMG[4], I observe a second dense scratched/scuffed-looking region on the right inner wall, adjacent to the cooking zone below.
OBSERVATION[A5]: From IMG[2], I observe interior measurement markings on the left wall (suggesting an inner pot surface), with additional scattered light scuffs around that area.
</OBSERVATION>
<FACT>
FACT[B1]: Based on OBSERVATION[A1], I define [FACT_FOOD_ITEMS] = 'mixed vegetables (broccoli, carrots, and green vegetable pieces) cooked/heated in liquid'.
FACT[B2]: From OBSERVATION[A5] (interior measurement markings) and the dark interior finish in OBSERVATION[A1], I define [FACT_COOKWARE_TYPE] = 'coated_pot (inner pot / nonstick-like interior)'.
FACT[B3]: From OBSERVATION[A2], I define [FACT_CONTACT_SURFACE] = 'interior_pot_surface (base_and_lower_wall)'.
FACT[B4]: From OBSERVATION[A3] and OBSERVATION[A4] (dense scratch-like streaking on the interior wall regions, including near the cooking zone), I set [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true'.
FACT[B5]: From OBSERVATION[A3]–OBSERVATION[A4] (predominantly light/grey scratch-like streaking without a clearly reddish-brown corrosion-like color signature), I set [FACT_SURFACE_DEFECT_RUST] = 'false'.
FACT[B6]: From OBSERVATION[A3]–OBSERVATION[A5] (non-uniform scuffed/scratched appearance and light marks), I set [FACT_SURFACE_DEFECT_RESIDUE_OR_STAINING] = 'true'.
FACT[B7]: By [EXTERNAL_CONTEXT_1], I define [FACT_FOOD_CONSUMPTION_STATE] = 'properly_cooked' at the time of eating.
FACT[B8]: Because multiple food items are present (at least broccoli + carrots), by [EXTERNAL_CONTEXT_2] I define [FACT_MULTI_ITEM_CONSUMPTION] = 'typical_safe_combination'.
FACT[B9]: Because the food/liquid is in contact with the interior cooking surface (FACT[B3]) and the surface is treated as compromised by finish deterioration (FACT[B4]), I set [FACT_FOOD_DIRECT_CONTACT_UNSAFE_AREA] = 'true'.
FACT[B10]: Since [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true' (FACT[B4]), I define [FACT_ANY_UNSAFE_SURFACE] = 'true'.
</FACT>
<ANALYSIS>
ANALYSIS[C1]: Given [FACT_CONTACT_SURFACE] = 'interior_pot_surface (base_and_lower_wall)' (FACT[B3]) and [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true' (FACT[B4]), [KNOWLEDGE_1] and [KNOWLEDGE_2] support that food-contact surfaces must be smooth/easily cleanable and maintained free of damage/imperfections; therefore the cookware food-contact condition is treated as non-conforming.
ANALYSIS[C2]: Given [FACT_COOKWARE_TYPE] = 'coated_pot (inner pot / nonstick-like interior)' (FACT[B2]) together with [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true' (FACT[B4]), [KNOWLEDGE_3] supports avoiding continued use of coated/non-stick cookware when the surface is extensively scratched/deteriorated because unwanted material transfer/contamination can occur during cooking.
ANALYSIS[C3]: Given [FACT_SURFACE_DEFECT_RUST] = 'false' (FACT[B5]) but [FACT_ANY_UNSAFE_SURFACE] = 'true' (FACT[B10]), the recommendation outcome remains negative because the coating-deterioration pathway in ANALYSIS[C2] and the general food-contact surface condition requirement in ANALYSIS[C1] are sufficient.
ANALYSIS[C4]: Given [FACT_FOOD_DIRECT_CONTACT_UNSAFE_AREA] = 'true' (FACT[B9]) and [FACT_FOOD_CONSUMPTION_STATE] = 'properly_cooked' (FACT[B7], per [EXTERNAL_CONTEXT_1]), the concern persists because the dominant driver is the compromised food-contact cooking surface rather than doneness.
</ANALYSIS>
<SYNTHESIS & DECISION>
SYNTHESIS[D1]: Combining ANALYSIS[C1] through ANALYSIS[C4], the vegetables were cooked in direct contact (including via hot liquid contact) with an interior food-contact surface treated as compromised due to extensive scratch-like deterioration on the inner wall regions adjacent to the cooking zone.
DECISION[D2]: Therefore, for this sample, the statement 'The food is recommended for consumption.' is FALSE, because Phase C concludes the cookware food-contact surface condition is not recommended for cooking use while the food was cooked in direct contact with that compromised surface.
</SYNTHESIS & DECISION>
|
[FACT_FOOD_ITEMS]: 'mixed vegetables (broccoli, carrots, and green vegetable pieces) cooked/heated in liquid'
[FACT_COOKWARE_TYPE]: 'coated_pot (inner pot / nonstick-like interior)'
[FACT_CONTACT_SURFACE]: 'interior_pot_surface (base_and_lower_wall)'
[FACT_SURFACE_DEFECT_COATING_DAMAGE]: 'true'
[FACT_SURFACE_DEFECT_RUST]: 'false'
[FACT_SURFACE_DEFECT_RESIDUE_OR_STAINING]: 'true'
[FACT_FOOD_CONSUMPTION_STATE]: 'properly_cooked'
[FACT_MULTI_ITEM_CONSUMPTION]: 'typical_safe_combination'
[FACT_FOOD_DIRECT_CONTACT_UNSAFE_AREA]: 'true'
[FACT_ANY_UNSAFE_SURFACE]: 'true'
|
Id: [KNOWLEDGE_1]:
Source: https://www.fda.gov/media/164194/download?attachment=
Evidence: FDA Food Code (Equipment—cleanability/condition) specifies food-contact surfaces must be smooth and free of chips/pits/cracks and similar imperfections.
Id: [KNOWLEDGE_2]:
Source: https://www.floridahealth.gov/environmental-health/food-safety-and-sanitation/_documents/Chapter_64E_11.pdf
Evidence: Food-service equipment rules require food-contact surfaces to be smooth, easily cleanable, and maintained free of damage/imperfections.
Id: [KNOWLEDGE_3]:
Source: https://www.sfa.gov.sg/food-safety-tips/food-risk-concerns/risk-at-a-glance/safe-practices-for-non-stick-pans
Evidence: Guidance advises against using damaged non-stick/coated cookware and recommends replacement when coatings visibly deteriorate (including extensive scratching/peeling/flaking/chipping).
|
||
images/p18.png
|
cot/p18.png
|
The food is recommended for consumption (True/False)
|
Id: [EXTERNAL_CONTEXT_1]
Content: If the food is raw or uncooked, evaluate it as if properly cooked.
Id: [EXTERNAL_CONTEXT_2]
Content: If the image contains two or more different food items, assume that they will be consumed properly and appropriately (e.g., prepared correctly, cooked if needed, and combined in a typical safe manner).
|
false
|
1
|
bbox_1: x=0.224287, y=0.532427, w=0.376704, h=0.448712
bbox_2: x=0.004957, y=0.036835, w=0.128872, h=0.853892
bbox_3: x=0.172243, y=0.020092, w=0.272615, h=0.348254
bbox_4: x=0.727385, y=0.375043, w=0.198265, h=0.622839
|
<V_OVERVIEW>
VISUAL[1]: Overview of IMG[0]
- IMG[0 shows the inside of a dark inner pot (rice-cooker-style) with printed measurement/setting markings on the left inner wall (readable words include “plain” and “brown” with level lines/numbers).
- A large yellowish cooked chicken piece (skin-on, glossy surface) occupies the lower center; additional chicken/meat fragments are visible around it.
- The upper inner wall (upper band) shows many thin, light scratch-like lines and scuffed-looking marks on the dark surface.
- The right inner wall shows dense thin light streaks/scratch-like lines and scattered light scuffs.
</V_OVERVIEW>
<V_BBOX>
VISUAL[2]: Bounding box definitions on IMG[0]
BBOX[1]: [0.224287, 0.532427, 0.376704, 0.448712] — covers the main chicken/meat region sitting at the bottom of the pot (primary food zone).
BBOX[2]: [0.004957, 0.036835, 0.128872, 0.853892] — highlights the left inner wall with printed measurement/setting markings and adjacent wall surface.
BBOX[3]: [0.172243, 0.020092, 0.272615, 0.348254] — spans the upper inner wall band where multiple thin scratch-like lines/scuffs are visible.
BBOX[4]: [0.727385, 0.375043, 0.198265, 0.622839] — covers the right inner wall area with dense thin scratch-like lines and scuffed-looking marks.
</V_BBOX>
<V_ZOOM>
VISUAL[3]: From the region defined by BBOX[1], a zoom is performed to obtain IMG[1],
which shows a large chicken portion with yellowish skin and a glossy, moist surface. The chicken is piled at the bottom, with torn/shredded meat textures visible near the edges. Only small glimpses of the dark pot interior are visible around the food in this region.
VISUAL[4]: From the region defined by BBOX[2], a zoom is performed to obtain IMG[2],
which shows the left inner wall with printed markings (text and level lines). The surrounding wall surface appears dark with scattered light scuffs/marks near the print area.
VISUAL[5]: From the region defined by BBOX[3], a zoom is performed to obtain IMG[3],
which shows the upper inner wall band. The dark surface has multiple thin, light scratch-like lines running in different directions, producing a streaked, non-uniform appearance above the food level.
VISUAL[6]: From the region defined by BBOX[4], a zoom is performed to obtain IMG[4],
which shows the right inner wall. Numerous thin, light scratch-like lines and scuffed-looking marks are concentrated on the dark surface; the pattern is dense and non-uniform compared with a smooth, uniform finish.
</V_ZOOM>
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<OBSERVATION>
OBSERVATION[A1]: From IMG[0] and IMG[1], I observe cooked chicken pieces inside a dark inner pot with printed measurement/setting markings on the left wall.
OBSERVATION[A2]: From IMG[1], I observe the chicken is positioned at the bottom of the pot, implying the food is placed directly on the interior base (food-contact area).
OBSERVATION[A3]: From IMG[3], I observe many thin, light scratch-like lines and scuffed-looking marks across the upper inner wall band, creating a streaked, non-uniform surface appearance.
OBSERVATION[A4]: From IMG[4], I observe a dense network of thin scratch-like lines and scuffs on the right inner wall, also producing a heavily non-uniform interior appearance.
OBSERVATION[A5]: From IMG[2], I observe printed markings on the inner wall; the nearby wall surface also shows light scuffs/marks.
</OBSERVATION>
<FACT>
FACT[B1]: Based on OBSERVATION[A1], I define [FACT_FOOD_ITEMS] = 'cooked chicken pieces in an inner pot'.
FACT[B2]: From OBSERVATION[A5] (printed interior markings typical of a rice-cooker inner pot) and the dark interior finish, I define [FACT_COOKWARE_TYPE] = 'coated_pot (inner pot / nonstick-like interior)'.
FACT[B3]: From OBSERVATION[A2], I define [FACT_CONTACT_SURFACE] = 'interior_pot_surface (base_and_lower_wall)'.
FACT[B4]: From OBSERVATION[A3]–OBSERVATION[A4] (dense scratch-like lines/scuffs on interior wall regions) and their presence on food-adjacent interior surfaces, I set [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true' (interpretation occurs here in Phase B).
FACT[B5]: From OBSERVATION[A3]–OBSERVATION[A4], I set [FACT_SURFACE_DEFECT_RUST] = 'false' because the visible patterns are predominantly light scratch/scuff lines on a dark surface without a clearly reddish-brown corrosion-like color signature in the highlighted regions.
FACT[B6]: From OBSERVATION[A3]–OBSERVATION[A5], I set [FACT_SURFACE_DEFECT_RESIDUE_OR_STAINING] = 'true' to capture visible non-uniform light marks/scuffs and surface discoloration patterns regardless of cause.
FACT[B7]: By [EXTERNAL_CONTEXT_1], I define [FACT_FOOD_CONSUMPTION_STATE] = 'properly_cooked' at the time of eating.
FACT[B8]: This sample appears to show a single main food item (chicken), so I define [FACT_MULTI_ITEM_CONSUMPTION] = 'single_item'.
FACT[B9]: Because the food is placed directly on the interior cooking surface (FACT[B3]) and that surface is treated as compromised (FACT[B4]), I set [FACT_FOOD_DIRECT_CONTACT_UNSAFE_AREA] = 'true'.
FACT[B10]: Since [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true' (FACT[B4]), I define [FACT_ANY_UNSAFE_SURFACE] = 'true'.
</FACT>
<ANALYSIS>
ANALYSIS[C1]: Given [FACT_CONTACT_SURFACE] = 'interior_pot_surface (base_and_lower_wall)' (FACT[B3]) and [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true' (FACT[B4]), [KNOWLEDGE_1] and [KNOWLEDGE_3] support that food-contact surfaces must be smooth, easily cleanable, and maintained free of chips/pits/cracks and similar imperfections; therefore the observed interior condition is treated as non-conforming for food-contact use.
ANALYSIS[C2]: Given [FACT_COOKWARE_TYPE] = 'coated_pot (inner pot / nonstick-like interior)' (FACT[B2]) and [FACT_SURFACE_DEFECT_COATING_DAMAGE] = 'true' (FACT[B4]), [KNOWLEDGE_2] supports avoiding continued use of damaged coated/non-stick surfaces because coating damage can lead to unwanted material transfer/contamination into food during cooking.
ANALYSIS[C3]: Given [FACT_SURFACE_DEFECT_RUST] = 'false' (FACT[B5]) but [FACT_ANY_UNSAFE_SURFACE] = 'true' (FACT[B10]), the recommendation remains negative because the decision is already determined by the coating-deterioration pathway (ANALYSIS[C2]) and general food-contact surface condition requirements (ANALYSIS[C1]).
ANALYSIS[C4]: Given [FACT_FOOD_DIRECT_CONTACT_UNSAFE_AREA] = 'true' (FACT[B9]) and [FACT_FOOD_CONSUMPTION_STATE] = 'properly_cooked' (FACT[B7], per [EXTERNAL_CONTEXT_1]), the concern persists because the dominant risk driver is the compromised food-contact surface rather than doneness.
</ANALYSIS>
<SYNTHESIS & DECISION>
SYNTHESIS[D1]: Combining ANALYSIS[C1] through ANALYSIS[C4], the chicken was cooked/handled in direct contact with an interior food-contact surface treated as compromised due to extensive scratch-like deterioration on the inner pot surface; rust is not indicated, but the conclusion does not rely on rust.
DECISION[D2]: Therefore, for this sample, the statement 'The food is recommended for consumption.' is FALSE, because Phase C concludes the cookware food-contact surface condition is not recommended for cooking use while the food was in direct contact with that compromised surface.
</SYNTHESIS & DECISION>
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[FACT_FOOD_ITEMS]: 'cooked chicken pieces in an inner pot'
[FACT_COOKWARE_TYPE]: 'coated_pot (inner pot / nonstick-like interior)'
[FACT_CONTACT_SURFACE]: 'interior_pot_surface (base_and_lower_wall)'
[FACT_SURFACE_DEFECT_COATING_DAMAGE]: 'true'
[FACT_SURFACE_DEFECT_RUST]: 'false'
[FACT_SURFACE_DEFECT_RESIDUE_OR_STAINING]: 'true'
[FACT_FOOD_CONSUMPTION_STATE]: 'properly_cooked'
[FACT_MULTI_ITEM_CONSUMPTION]: 'single_item'
[FACT_FOOD_DIRECT_CONTACT_UNSAFE_AREA]: 'true'
[FACT_ANY_UNSAFE_SURFACE]: 'true'
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Id: [KNOWLEDGE_1]:
Source: https://www.fda.gov/media/164194/download?attachment=
Evidence: FDA Food Code (e.g., §4-202.11) indicates multiuse food-contact surfaces must be smooth and free of breaks/open seams/cracks/chips/pits and similar imperfections.
Id: [KNOWLEDGE_2]:
Source: https://www.sfa.gov.sg/food-safety-tips/food-risk-concerns/risk-at-a-glance/safe-practices-for-non-stick-pans
Evidence: Singapore Food Agency advises not using damaged non-stick/coated cookware and recommends replacement when coatings visibly deteriorate (e.g., excessive scratches, peeling, flaking, chipping), noting damaged coatings can contaminate food during cooking.
Id: [KNOWLEDGE_3]:
Source: https://www.floridahealth.gov/environmental-health/food-safety-and-sanitation/_documents/Chapter_64E_11.pdf
Evidence: Florida Chapter 64E-11 specifies food-contact surfaces must be smooth, easily cleanable, and maintained free of damage (e.g., cracks/chips/pits and similar imperfections).
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