PUPUSAS @ BLDR FARM MRKT (SPECIAL EVENT)

Procedures for responding to vomiting and diarrheal events

Code FC05

Proper reheating procedures for hot holding

Code FC19

Food received at proper temperature

Code FC12

Proper cooling time and temperature

Code FC20

Proper hot holding temperatures

Code FC21

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

Code FC09

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

Code FC09

Time as a Public Health Control; procedures & records

Code FC24

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

Code FC03

Adequate handwashing sinks properly supplied and accessible

Code FC10

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

Code FC03

Food in good condition, safe, & unadulterated

Code FC13

Proper date marking and disposition

Code FC23

Required records available: shellstock tags, parasite destruction

Code FC14

No discharge from eyes, nose, and mouth

Code FC07

Food separated and protected

Code FC15

Proper hot holding temperatures

Code FC21

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

Code FC17

Proper use of restriction and exclusion

Code FC04

Person in charge present, demonstrates knowledge, and performs duties

Code FC01

Adequate handwashing sinks properly supplied and accessible

Code FC10

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

Code FC02

Proper cooling time and temperature

Code FC20

Proper use of restriction and exclusion

Code FC04

Hands clean & properly washed

Code FC08

Food separated and protected

Code FC15

Toxic substances properly identified, stored & used

Code FC28

Food obtained from approved source

Code FC11

Procedures for responding to vomiting and diarrheal events

Code FC05

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

Code FC17

Food contact surfaces; cleaned & sanitized

Code FC16

Food additives: approved & Properly used

Code FC27

Toxic substances properly identified, stored & used

Code FC28

Hands clean & properly washed

Code FC08

Proper date marking and disposition

Code FC23

Food contact surfaces; cleaned & sanitized

Code FC16

Pasteurized foods used; prohibited foods not offered

Code FC26

Food received at proper temperature

Code FC12

Compliance with variance / specialized process / HACCP

Code FC29

Time as a Public Health Control; procedures & records

Code FC24

No discharge from eyes, nose, and mouth

Code FC07

Proper cooking time & temperatures

Code FC18

Food obtained from approved source

Code FC11

Person in charge present, demonstrates knowledge, and performs duties

Code FC01

Required records available: shellstock tags, parasite destruction

Code FC14

Proper eating, tasting, drinking, or tobacco use

Code FC06

Food additives: approved & Properly used

Code FC27

Proper eating, tasting, drinking, or tobacco use

Code FC06

Food in good condition, safe, & unadulterated

Code FC13

Proper cooking time & temperatures

Code FC18

Pasteurized foods used; prohibited foods not offered

Code FC26

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

Code FC02

Proper cold holding temperatures

Code FC22

Compliance with variance / specialized process / HACCP

Code FC29

Proper reheating procedures for hot holding

Code FC19

Proper cold holding temperatures

Code FC22

Consumer advisory provided for raw/undercooked food

Code FC25

Consumer advisory provided for raw/undercooked food

Code FC25