HYGIENE ELEMENTARY

Pasteurized foods used; prohibited foods not offered

Code FC26

Food obtained from approved source

Code FC11

Proper use of restriction and exclusion

Code FC04

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

Code FC17

Required records available: shellstock tags, parasite destruction

Code FC14

Food in good condition, safe, & unadulterated

Code FC13

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

Code FC03

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

Code FC09

Food received at proper temperature

Code FC12

Procedures for responding to vomiting and diarrheal events

Code FC05

Proper eating, tasting, drinking, or tobacco use

Code FC06

Toxic substances properly identified, stored & used

Code FC28

Food additives: approved & Properly used

Code FC27

Proper cold holding temperatures

Code FC22

Compliance with variance / specialized process / HACCP

Code FC29

Proper date marking and disposition

Code FC23

Hands clean & properly washed

Code FC08

Consumer advisory provided for raw/undercooked food

Code FC25

Person in charge present, demonstrates knowledge, and performs duties

Code FC01

Food separated and protected

Code FC15

Proper reheating procedures for hot holding

Code FC19

Adequate handwashing sinks properly supplied and accessible

Code FC10

No discharge from eyes, nose, and mouth

Code FC07

Food contact surfaces; cleaned & sanitized

Code FC16

Proper hot holding temperatures

Code FC21

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

Time as a Public Health Control; procedures & records

Code FC24

Proper cooking time & temperatures

Code FC18