1d HACCP Plan Safely following regulations but no written plan for ROP The facility did not notify the Department prior to applying a reduced oxygen packaging (ROP) method 5 Foods prepared utilizing ROP are not meeting the required time, temperature, holding, or labeling parameters No for specialized process 10 1e Date marking A facility providing food to a HSP is not properly date marking refrigerated, PHF when held for more than 24 hours Refrigerated, ready-to-eat PHF are not consumed, sold, or discarded within 5 days in a facility providing food to a HSP 5 N/A 1f Consumer advisory Consumer advisory provided does not meet requirements Undercooked or raw comminuted meat offered on children’s menu Facility is serving raw and/or undercooked animal foods without a consumer advisory 5 N/A 2a Person w/ infections N/A Employee does not report illness/infection to person in charge (PIC) Infected employees involved with food preparation/handling are not restricted PIC does not exclude infected employees from work PIC does not restrict infected employees from work PIC removed exclusion without Department approval 18 2b Wounds properly covered N/A Employee wound is not covered with a bandage and glove 10 2c washed Lack of handwashing - low risk of contamination Employees observed not hand washing when required between low risk activities (e.g. handling dishes, or non-phf, before putting on gloves) Failure to wash as required followed by drying with disposable towels or air drying device Hand sanitizer is used in of handwashing, instead of in addition to proper handwashing 9 Lack of handwashing - high risk of contamination Food employees handling food have hands and exposed portion of arms are not clean Employees observed not hand washing when required (e.g. after handling raw meat, upon returning to work station from bathroom, etc.) 18
4a Manual sanitization Food contact surfaces are not adequately sanitized by immersion for at least 1 minute in a clean sanitizing solution Detergent-sanitizer in a 2-compartment sink is misused and/or unapproved Insufficient concentration of approved sanitizing solution in the 3-compartment sink during manual warewashing Inadequate hot water temperature for sanitization Continuously used equipment and utensils are not cleaned and sanitized every 4 hours Food contact surfaces are not cleaned and sanitized at the end of the day 5 Food contact surfaces are not being cleaned and sanitized between different raw protein species or between raw protein and ready to eat foods 10 4b Mechanical sanitization Chemical warewashing machine inadequate chemical concentration in final rinse High temperature warewashing machines does not reach required final rinse temperature Continuously used equipment and utensils not cleaned and sanitized every 4 hours 5 Food contact surfaces are not being cleaned and sanitized between different raw protein species or between raw protein and ready to eat foods 10 4c sanitization Inadequate sanitizer concentration Continuously used equipment and utensils not cleaned and sanitized every 4 hours 5 Food contact surfaces are not cleaned and sanitized between different raw protein species or between raw protein and ready to eat foods 10 5a Safe water source The piping of the non-drinking supply for the facility is not clearly identified to prevent food contamination DPD colorimetric drinking water test kit is not available/water sample reports not on file supply does not meet requirements of Regulations Facility receives water from an unapproved bulk water transport vehicle Contaminated steam in contact with food or food-contact surfaces Fogging device water reservoir is improperly installed or maintained 5 No water supplied to establishment (Inadequate amount 5-51 A) No chlorination or filtration for surface influenced supplies Improper chemicals are used in generation Water system is not flushed and disinfected when necessary 10