Food Safety Violations

Question 1

HOLDING Teperature: HOT- 140F or above COLD-41F or below

Answer 1

HIGH

Question 2

Final Cooking Temperature 165F or above

Answer 2

HIGH

Question 3

Reheating to 165F or above

Answer 3

HIGH

Question 4

Food in Good condition

Answer 4

HIGH

Question 5

Associates working under Good health Conditions

Answer 5

HIGH

Question 6

Perform proper hand washing in between tasks

Answer 6

HIGH

Question 7

Maintain store free of active rodents

Answer 7

HIGH

Question 8

Maintain store free of flies touching food or food surfaces

Answer 8

HIGH

Question 9

Sanitizer must be available at the store

Answer 9

HIGH

Question 10

Water/HOT water must be available at the store in ALL sinks

Answer 10

HIGH

Question 11

Maintain floor drains to prevent overflowing

Answer 11

HIGH

Question 12

Toilets must be operable

Answer 12

HIGH

Question 13

HOT food- 140F or above COLD food 41F or below

Answer 13

MEDIUM

Question 14

Thawing food properly

Answer 14

MEDIUM

Question 15

Cover and label all food items

Answer 15

MEDIUM

Question 16

Wash all vegetables before cutting

Answer 16

MEDIUM

Question 17

All Items 6” off the floor

Answer 17

MEDIUM

Question 18

Food prepared in approved areas

Answer 18

MEDIUM

Question 19

Not using equipment on a trashcan ( In other words- Trashcans are not shelves!)

Answer 19

MEDIUM

Question 20

Wash Prep sink between uses

Answer 20

MEDIUM

Question 21

Not keeping the scoop or handle inside food

Answer 21

MEDIUM

Question 22

Store ready-to-eat foods above raw Meats, and poulty below other Foods.

Answer 22

MEDIUM

Question 23

Maintain hand sinks stored with paper and soap

Answer 23

MEDIUM

Question 24

Employee drinks with LID and STRAW

Answer 24

MEDIUM

Question 25

Store employee drinks at employee station only.

Answer 25

MEDIUM

Question 26

Use cutting glove AND plastic glove when cutting

Answer 26

MEDIUM

Question 27

Use hand sink for washing hands only

Answer 27

MEDIUM

Question 28

Clean all knives, can openers, and utensils

Answer 28

MEDIUM

Question 29

Clean and dry food processor

Answer 29

MEDIUM

Question 30

Clean soda nozzels every night

Answer 30

MEDIUM

Question 31

Maintain ice machine, scoop, scoop holder, and blue ice holder

Answer 31

MEDIUM

Question 32

Sanitizing solution must be 200-300ppm- ( Parts per Million) Change 3x Daily

Answer 32

MEDIUM

Question 33

Use approved chemicals with right lable. Store away and separated from food.

Answer 33

MEDIUM

Question 34

Keep cutting board away from surface contact

Answer 34

MEDIUM

Question 35

Keep all towels inside sanitizing buckets. Limit *1* towel per bucket.

Answer 35

MEDIUM

Question 36

Maintain all soda hoses clean

Answer 36

MEDIUM

Question 37

Clean rice cooker area. Keep free of rice and debris

Answer 37

MEDIUM

Question 38

Steamed rice utensils must be washed after every use.

Answer 38

MEDIUM

Question 39

Mops must be stored at the mop sink station only. Hang off the floor

Answer 39

MEDIUM

Question 40

Keep ice-maker machine clean.

Answer 40

MEDIUM

Question 41

Weight bowls and spoons are washed 2x per day. Spoons kept inside the bowl only.

Answer 41

MEDIUM

Question 42

All floors must remain clean at all times

Answer 42

MEDIUM

Question 43

NEVER store rice inside the cooler. Steamed rice must be kept in cabinet at 140F.

Answer 43

MEDIUM