FERNCLIFF FOOD & FUEL

Procedures for responding to vomiting and diarrheal events

Code FC05

Proper date marking and disposition

Code FC23

Food in good condition, safe, & unadulterated

Code FC13

Food in good condition, safe, & unadulterated

Code FC13

The restaurant does not have a staff member who has passed a certified food safety management exam.

Code FC02

Proper cooking time & temperatures

Code FC18

Procedures for responding to vomiting and diarrheal events

Code FC05

Proper cooking time & temperatures

Code FC18

Proper cold holding temperatures

Code FC22

Toxic substances properly identified, stored & used

Code FC28

Person in charge present, demonstrates knowledge, and performs duties

Code FC01

Proper eating, tasting, drinking, or tobacco use

Code FC06

Compliance with variance / specialized process / HACCP

Code FC29

Consumer advisory provided for raw/undercooked food

Code FC25

Toxic substances properly identified, stored & used

Code FC28

Food received at proper temperature

Code FC12

Food contact surfaces; cleaned & sanitized

Code FC16

Required records available: shellstock tags, parasite destruction

Code FC14

Consumer advisory provided for raw/undercooked food

Code FC25

Pasteurized foods used; prohibited foods not offered

Code FC26

No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed

Code FC09

Food separated and protected

Code FC15

Compliance with variance / specialized process / HACCP

Code FC29

Proper disposition of returned, previously served, reconditioned & unsafe food

Code FC17

Proper date marking and disposition

Code FC23

Management, food employee and conditional employee; knowledge, responsibilities and reporting

Code FC03

Time as a Public Health Control; procedures & records

Code FC24

No discharge from eyes, nose, and mouth

Code FC07

Proper cold holding temperatures

Code FC22

Hands clean & properly washed

Code FC08

Proper use of restriction and exclusion

Code FC04

Time as a Public Health Control; procedures & records

Code FC24

Proper use of restriction and exclusion

Code FC04

Proper reheating procedures for hot holding

Code FC19

No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed

Code FC09

Proper hot holding temperatures

Code FC21

Adequate handwashing sinks properly supplied and accessible

Code FC10

No discharge from eyes, nose, and mouth

Code FC07

Proper disposition of returned, previously served, reconditioned & unsafe food

Code FC17

Pasteurized foods used; prohibited foods not offered

Code FC26

Proper hot holding temperatures

Code FC21

Food contact surfaces; cleaned & sanitized

Code FC16

Required records available: shellstock tags, parasite destruction

Code FC14

Adequate handwashing sinks properly supplied and accessible

Code FC10

Proper eating, tasting, drinking, or tobacco use

Code FC06

Management, food employee and conditional employee; knowledge, responsibilities and reporting

Code FC03

Food received at proper temperature

Code FC12

Food separated and protected

Code FC15

Hands clean & properly washed

Code FC08

Proper cooling time and temperature

Code FC20

Food additives: approved & Properly used

Code FC27

The restaurant does not have a staff member who has passed a certified food safety management exam.

Code FC02

Food obtained from approved source

Code FC11

Food obtained from approved source

Code FC11

Food additives: approved & Properly used

Code FC27

Person in charge present, demonstrates knowledge, and performs duties

Code FC01

Proper cooling time and temperature

Code FC20

Proper reheating procedures for hot holding

Code FC19