HACIENDA DE MARY (TEMPORARY EVENT)

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

Code FC02

No discharge from eyes, nose, and mouth

Code FC07

Food in good condition, safe, & unadulterated

Code FC13

Proper eating, tasting, drinking, or tobacco use

Code FC06

Food contact surfaces; cleaned & sanitized

Code FC16

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

Code FC17

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

Code FC09

Person in charge present, demonstrates knowledge, and performs duties

Code FC01

Adequate handwashing sinks properly supplied and accessible

Code FC10

Proper cooking time & temperatures

Code FC18

Toxic substances properly identified, stored & used

Code FC28

Food obtained from approved source

Code FC11

Proper cooling time and temperature

Code FC20

Food separated and protected

Code FC15

Time as a Public Health Control; procedures & records

Code FC24

Pasteurized foods used; prohibited foods not offered

Code FC26

Proper use of restriction and exclusion

Code FC04

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

Code FC03

Food additives: approved & Properly used

Code FC27

Required records available: shellstock tags, parasite destruction

Code FC14

Proper hot holding temperatures

Code FC21

Proper reheating procedures for hot holding

Code FC19

Hands clean & properly washed

Code FC08

Food received at proper temperature

Code FC12

Procedures for responding to vomiting and diarrheal events

Code FC05

Compliance with variance / specialized process / HACCP

Code FC29

Proper date marking and disposition

Code FC23

Consumer advisory provided for raw/undercooked food

Code FC25

Proper cold holding temperatures

Code FC22