Raw meats below and away from RTE food (5 points) Utensils, equipment, linens properly stored. (5 points)įood-contact surfaces maintained, clean, sanitized (5 points) (5 points)Ġ200 - Food Worker Cards current for all food. (15 points)Ġ600 - Adequate handwashing facilities (10 points)Ģ300 - Proper Consumer Advisory posted for raw. (2 points)Ġ500 - Proper methods used to prevent bare hand. (5 points)Ĥ200 - Food-contact surfaces maintained, clean, sanitized (5 points)Ĥ300 - Non-food contact surfaces maintained and clean (3 points)ġ710 - Proper hot holding temperatures (less than130 degrees) (25 points)Ģ110 - Proper cold holding temperatures (greater than 45 degrees F) (10 points)ģ300 - Potential food contamination prevented during delivery, preparation, storage, display (5 points)ġ600 - Proper cooling procedure (25 points)Ĥ800 - Physical facilities properly installed. ![]() ![]() (5 points)Ĥ100 - Warewashing facilities properly installed. 2120 - Proper cold holding temperatures ( 42 degrees F to 45 degrees F) (5 points)ģ400 - Wiping cloths properly used, stored, proper sanitizer (5 points)ģ700 - In-use utensils properly stored (3 points)Ĥ400 - Plumbing properly sized, installed.
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