9: Bare hand contact with ready-to-eat food. 10: Inadequate hand washing facilities. 11: Food not from an approved source. 12: Food received in unsafe condition. 13: Food not safe for consumption. 14: Inadequate record keeping of seafood/shellfish and fish. 15: Improper separation and protection of food. 16: Improper cleaning and sanitizing of food contact surfaces. 17: Food returned and reserved. 18: Incorrect cook temperature and cook time. 19: Incorrect reheating of food — temperature/time. 20: Incorrect food cooling process. 21: Food not at proper hot holding temperature. 22: Incorrect cold holding temperature of food. 23: Incorrect use-by date marking of food. 24: Insufficient record of time as a safe food control. 25: Improper consumer advisory for under-cooked or raw food served. 26: Pasteurized or thoroughly cooked food required. 27: Incorrect use of food additives. 28: Toxic items not properly stored/labeled. 29: Special food processing plans not available/not followed.
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