Food Code References on the Food Establishment Inspection Report

Transcription

1 Supervision 1. PIC present, demonstrates knowledge, and performs duties Assignment (A), B) and (1), (4)-(16) Demonstration (A)-(O) Person-In-Charge-Duties 2. Certified Food Protection Manager (A) Certified Food Protection Manager Manager Certification Training (Posting) (5pnt) Employee Health/Responding to Contamination Events 3. Management and food employee knowledge, and conditional employee; responsibilities and reporting (2), (3) and (17) Demonstration (M) Person in Charge-Duties (A), (B),, & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees (P, Pf) 4. Proper use of restriction and exclusion (D) and (F) Responsibility of Permit Holder, Person in Charge, and Conditional Employees Responsibility of the PIC to Exclude or Restrict (P) Exclusions & Restrictions (P) Removal, Adjustment, or Retention of Exclusions & Restrictions (P) 5. Clean-up of Vomiting and Diarrheal Events Clean-up of Vomiting and Diarrheal Events Good Hygienic Practices 6. Proper eating, tasting, drinking, or tobacco use Eating, Drinking, or Using Tobacco Preventing Contamination When Tasting (P) 7. No discharge from eyes, nose, and mouth Discharges from the Eyes, Nose, and Mouth Preventing Contamination by Hands 8. Hands clean and properly washed Clean condition-hands and Arms (P) Cleaning Procedure (P) When to Wash (P) Where to Wash Hand Antiseptics 9. No bare hand contact with RTE foods or a pre-approved alternate properly followed Preventing Contamination from Hands (P, Pf, C) (D) Pasteurized Foods, Prohibited Re-Service, and Prohibited Foods (P) 10. Adequate handwashing sinks, properly supplied and accessible Handwashing Sinks, Installation (Pf, C) Handwashing Sinks-Numbers and Capacities Handwashing Sinks-Location and Placement Using a Handwashing Sink-Operation and Maintenance Handwashing Cleanser, Availability Hand Drying Provision Handwashing Aids and Devices, Use Restrictions Handwashing Signage Approved Source 11. Food obtained from approved source Compliance with Food Law (P, Pf) Food in a Hermetically Sealed Container (P) Fluid Milk and Milk Products (P) Fish (P) Molluscan Shellfish (P) Wild Mushrooms (P) Game Animals (P, C) Eggs (P) Eggs and Milk Products, Pasteurized (P) Juice Treated-Commercially Processed (P, Pf) Bottled Drinking Water (P) 12. Food received at proper temperature Temperature (P, Pf) 13. Food in good condition, safe and unadulterated Safe, Unadulterated and Honestly Presented (P) Package Integrity 14. Required records available: shellstock tags, parasite destruction Shellstock Identification (Pf, C) Shellstock, Maintaining Identification Parasite Destruction (P, C) Records, Creation, & Retention Protection from Contamination 15. Food separated and protected Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P, C) Food Contact with Equipment, Utensils, and Linens (P) (A) Gloves, Use Limitation (P) (A) Consumer Self-Service Operations (P) Page 1

2 16. Food-contact surfaces: cleaned and sanitized Manual Warewashing Equipment, Hot water Sanitization Temperatures (P) Mechanical Warewashing Equipment, Hot W water Sanitization Temperatures Mechanical Warewashing Equipment, Sanitization Pressure Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, ph, Concentration and Hardness (P, Pf) Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Equipment Food-Contact Surfaces and Utensils- Frequency (P, C) Cooking and Baking Equipment Before Use After Cleaning (P) Hot Water and Chemical-Methods (P) 17. Proper disposition of returned, previously served, reconditioned, and unsafe food Returned Food and Re-service of Food (P) Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food (P) Time Temperature Control for Safety Food (TCS Food) 18. Proper cooking time and temperatures Raw Animal Foods-Cooking (P, Pf) Microwave Cooking Non-Continuous Cooking of Raw Animal Foods (P, Pf) 19. Proper reheating procedures for hot holding Reheating for Hot Holding (P) 20. Proper cooling time and temperatures Cooling (P) 21. Proper hot holding temperatures (A) (1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) 22. Proper cold holding temperatures (A) (2) and (B) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) 23. Proper date marking and disposition Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) 24. Time as a Public Health Control: procedures and records Time as a Public Health Control (P, Pf, C) Consumer Advisory 25. Consumer advisory provided for raw or undercooked food Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens Highly Susceptible Population 26. Pasteurized foods used; prohibited foods not offered (A), (B),, (E) and (G) Pasteurized Foods, Prohibited Re-Service, and Prohibited Food (P, C) Food/Color Additives and Toxic Substances 27. Food additives: approved and properly used Additives (P) Protection from Unapproved Additives (P) 28. Toxic substances properly identified, stored, and used; held for retail sale, properly Stored Identifying Information, Prominence-Original Containers Common Name-Working Containers Separation-Storage (P) Restriction-Presence and Use Conditions of Use (P, Pf, C) Poisonous or Toxic Material Containers-Container Prohibitions (P) Sanitizers, Criteria-Chemicals (P) Chemicals for Washing, Treatment, Storage and Processing Fruits and Vegetables, Criteria (P) Boiler Water Additives, Criteria (P) Drying Agents, Criteria (P) Incidental Food Contact, Criteria-Lubricants (P) Restricted Use Pesticides, Criteria (P) Rodent Bait Stations (P) Tracking Powders, Pest Control and Monitoring (P, C) Restriction and Storage-Medicines (P, Pf) Refrigerated Medicines, Storage (P) Storage-First Aid Supplies (P, Pf) Storage-Other Personal Care Items Separation-Storage and Display, Stock and Retail Sale (P) Conformance with Approved Procedures 29. Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan Treating Juice (P, Pf) Variance Requirement Reduced Oxygen Packaging, Criteria (P, Pf) (B) Molluscan Shellfish Tanks Conformance with Approved Procedures (P, Pf) When a HACCP Plan is Required Contents of a HACCP Plan Page 2

3 Good Retail Practices (GRPs) Safe Food and Water 30. Pasteurized Eggs used where required Pasteurized Eggs Substituted for Raw Eggs for Certain Recipes (P) 31. Water and ice from approved source Ice (P) Approved System-Source (P) Standards-Quality (P) Nondrinking Water (P) Sampling Sample Report Alternative Water Supply 32. Variance obtained for specialized processing methods Documentation of Proposed Variance and Justification Food Temperature Control 33. Proper cooling methods used; adequate equipment for temperature control Frozen Food Cooling Methods (Pf, C) Cooling, Heating, and Holding Capacities-Equipment 34. Plant food properly cooked for hot holding Plant Food Cooking for Hot Holding 35. Approved thawing methods used Time/Temperature Control for Safety Food, Slacking Thawing 36. Thermometers provided and accurate Temperature Measuring Devices, Food-Accuracy Temperature Measuring Devices, Ambient Air and Water- Accuracy Temperature Measuring Devices-Functionality (Pf, C) Food Temperature Measuring Devices (B) Good Repair and Calibration Food Identification 37. Food properly labeled; original container Shucked Shellfish, Packaging and Identification (Pf, C) Molluscan Shellfish, Original Container Food Storage Containers Identified with Common Name of Food Vended Time/Temperature Control for Safety Food, Original Container Standards of Identity Honestly Presented Food Labels (Pf, C) Other Forms of Information Prevention of Food Contamination 38. Insects, rodents and animals not Present Handling Prohibition-Animals Insect Control Devices, Design and Installation Outer Openings, Protected Exterior Walls and Roofs, Protective Barrier Controlling Pests (Pf, C) Removing Dead or Trapped Birds, Insects, Rodents and other Pest Prohibiting Animals 39. Contamination prevented during food preparation, storage and display Shellstock, Condition Ice Used as Exterior Coolant, Prohibited as Ingredient (P) Storage or Display of Food in Contact with Water or Ice Linens and Napkins, Use Limitations Food Storage-Preventing Contamination from the Premises Food Storage, Prohibited Areas Food Preparation Food Display-Preventing Contamination by Consumers (P) Condiments, Protection (B) and Consumer Self-Service Operations Miscellaneous Sources of Contamination Segregation and Location-Distressed Merchandise 40. Personal cleanliness Maintenance-Fingernails Prohibition-Jewelry Clean Condition-Outer Clothing Effectiveness-Hair Restraints 41. Wiping cloths: properly used and stored Wiping Cloths, Use Limitation Sponges Use Limitation Wiping Cloths, Air Drying Location 42. Washing fruits and vegetables Washing Fruits and Vegetables Chemicals for Washing, Treatment, Storage and Processing Fruits and Vegetables, Criteria (P) Page 3

4 Proper Use of Utensils 43. In-use utensils: properly stored In-Use Utensils, Between-Use Storage 44. Utensils, equipment and linens; properly stored, dried, handled Clean Linens Specifications-Laundering Frequency Storage of Soiled Linens Mechanical Washing Equipment and Utensils, Air-Drying Required (A), (B) and (D) Equipment, Utensils, Linens and Single- Service and Single-Use Articles Storing Prohibitions Kitchenware and Tableware-Preventing Contamination Soiled and Clean Tableware Preset Tableware 45. Single-use/single-service articles; properly stored, used Single-Service and Single-Use Articles, Required Use (P) Single-Service and Single-Use Articles-Use Limitations Shells, Use Limitations (A) and Equipment, Utensils, Linens and Single- Service and Single-Use Articles-Storing Prohibitions Kitchenware and Tableware-Preventing Contamination 46. Gloves used properly (B)-(D) Gloves, Use Limitations Utensils, Equipment and Vending 47. Food and non-food-contact surfaces cleanable, properly designed, constructed and used Using Clean Tableware for Second Portions and Refills Refilling Returnables Characteristics-Materials for Construction and Repair (P, C) Cast Iron, Use Limitations Lead, Use Limitation (P, C) Copper Use Limitation (P) Galvanized Metal, Use Limitation (P) Wood, Use Limitation Nonstick Coatings, Use Limitation Nonfood-Contact Surfaces Characteristics-Single-Service and Single-Use (P, C) Equipment and Utensils-Durability and Strength Food Temperature Measuring Devices (P) Food-Contact Surfaces-Cleanability CIP Equipment (Pf, C) V Threads, Use Limitation Hot Oil Filtering Equipment Can Openers 47. Food and non-food-contact surfaces cleanable, properly designed, constructed and used (Cont.) Nonfood-Contact Surfaces Kick Plates Removable Equipment Openings, Closures and Deflectors Dispensing Equipment, Protection of Equipment and Food (P, C) Vending Machine Vending Stage Closure Bearings and Gear Boxes, Leak-proof Beverage Tubing, Separation Ice Units, Separation of Drains Condenser Unit, Separation Can Openers on Vending Machines (A) Molluscan Shellfish Tanks (P) Vending Machines, Automatic Shutoff (P) Equipment Compartments, Drainage Vending Machines, Liquid Waste Products Case Lot Handling Apparatuses, Movability Vending Machine Doors and Openings Open Air BBQ Utensils, Consumer Self-Service Equipment, Clothes Washers, Dryers and Storage Cabinets, Contamination Prevention Location Fixed Equipment, Spacing or Sealing-Installation Fixed Equipment, Elevation or Sealing Good Repair and Proper Adjustment-Equipment Cutting Surfaces Microwave Ovens (A) and Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices Dry Cleaning-Methods Food-Contact Surfaces-Lubricating and Reassembling Equipment-Lubricating and Reassembling 48. Warewashing facilities, installed, maintained, used, test strips Pressure Measuring Devices, Mechanical Warewashing Equipment Warewashing Machine, Data Plate Operation Specifications Warewashing Machines, Internal Baffles Warewashing Machines, Temperature Measuring Devices Manual Warewashing Equipment, Heaters and Baskets Warewashing Machines, Automatic Dispensing of Detergents and Sanitizers Warewashing Machines, Flow Pressure Device Warewashing Sinks and Drainboards, Self-Draining Manual Warewashing, Sink Compartment Requirements (Pf, C) Drainboards Temperature Measuring Devices, Manual and Mechanical Warewashing Sanitizing Solutions, Testing Devices Warewashing Equipment, Cleaning Frequency Warewashing Machines, Manufacturers Operating Instructions Page 4

5 48. Warewashing facilities, installed, maintained, used, test strips (Cont.) Warewashing Sinks, Use Limitation Warewashing Equipment, Cleaning Agents Warewashing Equipment, Clean Solutions Manual Warewashing Equipment, Wash Solution Temperature Mechanical Warewashing Equipment, Wash Solution Temperature Warewashing Equipment, Determining Chemical Sanitizer Concentration Precleaning Loading of Soiled Items, Warewashing Machines Wet Cleaning Washing, Procedures for Alternative Manual Warewashing Equipment Rinsing Procedures 49. Non-food-contact surfaces clean (B) and Equipment, Food-Contact Surfaces, Nonfood- Contact Surfaces, and Utensils Nonfood Contact Surfaces Physical Facilities 50. Hot and cold water available; adequate pressure Capacity-Quantity and Availability Pressure System-Distribution, Delivery, and Retention 51. Plumbing installed; proper backflow devices System Flushing and Disinfection (P) Approved-Materials (P) Approved System and Cleanable Fixtures (P, C) Backflow Prevention, Air Gap (P) Backflow Prevention Device, Design Standard (P) Conditioning Device, Design Service Sink Backflow Prevention Device, When Required (P) Backflow Prevention Device. Carbonator Backflow Prevention Device, Location Conditioning Device, Location Prohibiting a Cross Connection (P, Pf) Scheduling Inspection and Service for a Water System Device Water Reservoir of Fogging Devices, Cleaning (P) System Maintained in Good Repair (P, C) Approved-Materials, Mobile Water Tank and Mobile Food Establishment Water Tank (P, C) Enclosed System, Sloped to Drain Inspection and Cleaning Port, Protected and Secured V Type Threads, Use Limitation Tank Vent, Protected Inlet and Outlet, Sloped to Drain Hose, Construction and Identification (P, C) Filter, Compressed Air (P) Protective Cover or Device Mobile Food Establishment Tank Inlet 51. Plumbing installed; proper backflow devices (Cont.) System Flushing and Sanitization-Operation and Maintenance (P) Using a Pump and Hoses, Backflow Prevention Protecting Inlet, Outlet and Hose Fitting Tank, Pump and Hoses, Dedication (P) 52. Sewage and waste water properly disposed Capacity and Drainage Backflow Prevention (P) Grease Trap Conveying Sewage (P) Removing Mobile Food Establishment Wastes Flushing a Waste Retention Tank Approved Sewage Disposal System (P) Other Liquid Wastes and Rainwater 53. Toilet facilities: properly constructed, supplied, clean Toilets and Urinals Toilet Room Receptacle, Covered Toilet Rooms, Enclosed Toilet Tissue, Availability Conveniently Located Cleaning of Plumbing Fixtures Closing Toilet Room Doors 54. Garbage/refuse properly disposed; facilities maintained Outdoor Storage Surface Outdoor Enclosure Receptacles Receptacles in Vending Machines Outside Receptacles Storage Areas, Rooms and Receptacles, Capacity and Availability Cleaning Implements and Supplies Storage Areas, Redeeming Machines, Receptacles and Waste Handling Units, Location Storage Refuse, Recyclables and Returnables Area, Enclosures and Receptacles, Good Repair Outside Storage Prohibitions Covering Receptacles Using Drain Plugs Maintaining Refuse Areas and Enclosures Cleaning Receptacles Frequency-Removal Receptacles or Vehicles Community or Individual Facility Outdoor refuse Areas, Curbed and Graded to Drain Page 5

6 55. Physical facilities installed, maintained, and clean Clothes Washers and Dryers Equipment, Cloths Washers and Dryers, and Storage Cabinets, Contamination Prevention Use of Laundry Facilities Surface Characteristics-Indoor Areas Surface Characteristics-Outdoor Areas Floors, Walls and Ceilings-Cleanability Floors, Walls, and Ceilings, Utility Lines Floor and W all Junctures, Coved, and Enclosed or Sealed Floor Carpeting, Restrictions and Installation Floor Covering, Mats and Duckboards W all and Ceiling Coverings and Coatings Walls and Ceilings, Attachments Walls and Ceilings, Studs, Joists, and Rafters Outdoor Food Vending Areas. Overhead Protection Outdoor Servicing Areas, Overhead Protection Outdoor Walking and Driving Surfaces, Graded to Drain Private Homes and Living or Sleeping Quarters, Use Prohibition (P) Living or Sleeping Quarters, Separation Repairing-Premises, Structures, Attachments, and Fixtures-Methods Cleaning, Frequency and Restrictions Cleaning Floors, Dustless Methods Cleaning Maintenance Tools, Preventing Contamination Drying Mops Absorbent Materials on Floors, Use Limitation Storing Maintenance Tools Maintaining Premises, Unnecessary Items and Litter Permit Requirements 57. Operating without a permit Engaged in the business of operating a food establishment without a permit (A) Failure to post a current, valid permit 58. Failure to post permit (B) Failure to post current inspection 56. Adequate ventilation and lighting; designated areas used Ventilation Hood Systems, Filters Ventilation Hood Systems, Drip Prevention Ventilation Hood Systems, Adequacy Light Bulbs, Protective Shielding Heating, Ventilation, Air Conditioning System Vents Intensity-Lighting Mechanical-Ventilation Designation-Dressing Areas and Lockers Designated Areas-Employee Accommodations for eating/drinking/smoking Cleaning Ventilation Systems, Nuisance and Discharge Prohibition Using Dressing Rooms and Lockers Page 6